Easy Summer Recipes

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Location: Madison

Easy Summer Recipes

Postby Lily » Thu Jul 05, 2012 10:56 am

If you're grilling a steak this is an incredible addition:
Horseradish Butter
Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 T horseradish, 1 t salt and ½ teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap and shape into a log. Chill until firm. Slice and serve over grilled steak. Absolute YUM.

Plan a couple of days ahead and make some extremely easy pickled veggies (ala Ted Allen):
For the brine:
• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt
• Several sprigs of fresh dill
• 1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns (if you have 'em)
For the vegetables:
• 6 Kirby cucumbers, quartered lengthwise
• 6 young spring carrots, peeled and cut in half lengthwise
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower to tuck wherever they'll fit
• 4 small hot red chiles or 2 jalapenos
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Forum God/Goddess
Posts: 929
Joined: Tue Jan 11, 2005 10:02 pm
Location: Madison

Re: Easy Summer Recipes

Postby Lily » Thu Jul 05, 2012 11:08 am

SO. The husband loves deviled eggs and loves anchovies so I combined them after viewing a recipe in one of the free Madison food eats magazines (they used smoked trout). Added a 2 oz tin of anchovies in olive oil and added the whole lot to my normal deviled egg recipe plus a splash of white vinegar to cut the salt. Warning: anchovies are very salty so next time I'll add half the can.

For those who don't care for the fishy there are alternatives. It's good to add a mashed avocado in with the boiled egg yoke. With a splash of fresh lime or lemon juice and some dried parsley.

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Posts: 55
Joined: Thu Jun 10, 2010 9:12 pm

Re: Easy Summer Recipes

Postby LaughingGirl » Thu Jul 05, 2012 1:13 pm

Deviled eggs are popular around here too. I recently made some with the addition of green olive tapenade. Delicious.

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