You are currently browsing the tag archive for the ‘vegetables’ tag.

Bastard succotash

succotash

Bastard succotash

This recipe combines the Hot and Hot Succotash with my earlier Andouille Succotash, because the only thing better than veggies with bacon is veggies with bacon AND sausage.

    • 1 TBS melted lard
    • 3 slices coarsely chopped bacon (the thicker & smokier the better; we used bacon from our Snow’s Bend 1/2 hog)
    • 1 diced yellow onion
    • 2 cups sliced fresh okra, about 1/2-inch thick (use frozen if necessary)
    • 2 cups frozen butterbeans
    • 1 lb smoked sausage (we used Conecuh Spicy & Hot)
    • 2 cups seeded and diced tomatoes (you could peel ’em also, but I’m too lazy)
    • 2 cups freshly shaved sweet yellow corn (or use frozen silver queen)
    • 2 tablespoon unsalted butter
    • 1 tsp sea salt
    • Freshly ground black pepper, to taste
    • 1/4 cup chiffonade of sweet basil

Heat the lard in a large skillet over medium heat. Add the bacon and cook until brown and crispy, about 3 minutes. Add onions and cook until softened and translucent, about 3 minutes. Do not allow the onions to brown. Increase the heat to high, add the okra and cook for 8 to 10 minutes, stirring frequently.

Reduce heat to medium, add sausage and butter beans, and cook 15 minutes. Add the tomatoes and corn and cook an additional 3 minutes. Remove from the heat, add the butter and stir until melted. Season with salt and pepper and add the chiffonade of basil.

Advertisements

Great during the winter, when you can use frozen okra and sausage.

  • 1 lb bulk sausage
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 ribs celery. diced
  • 2 Tbs olive oil
  • 2 bay leaves
  • 4 cups sliced okra (about 1 lb)
  • 1 small bunch fresh thyme sprigs
  • 4 cups chicken stock
  • 1/2 tsp crushed red pepper
  • Freshly ground white pepper, to taste
  • Freashly ground black pepper, to taste
  • File powder

Saute onions, green pepper, celery, and bay leaves in olive oil over medium heat until soft and translucent. Add sausage, and continue cooking until sausage is browned. Add okra, stock, thyme and peppers and bring to a boil. Reduce to a simmer and cook uncovered until okra is done, 20 to 30 minutes.

Serve over rice and sprinkle with file powder. For extra deliciousness, serve with cornbread or corn pones.

N.B.: Claire strongly suggests that this should have tomatoes. YMMV.

This is based on a recipe from Frank Stitt’s Southern Table. I used frozen peas instead of fresh lady peas (it’s winter, so sue me!), and used steak instead of tuna.

I cooked the steak like the “Steak & Frites” from Everybody Eats Well in Belgium (basically, pan fried in butter) with a tip from Cook’s Illustrated: heat thick steaks in a 275F oven for 20 mins so they cook more evenly.

    • 2 cups (10 oz package) frozen tiny peas
    • 4 ribs celery, chopped
    • 2 shallots, finely chopped
    • 1 large red bell pepper, roasted, peeled, and diced
    • 2 Tbs olive oil
    • Zest & juice of 1 lemon
    • Freshly ground white pepper
    • 2 tsp rice vinegar
    • 1/2 tsp salt (or a little more, to taste)

 

Lightly peas so that they are soft and bright green, but not mushy. Then rinse in cold water to cool and prevent over cooking. Combine with other ingredients, and adjust salt to taste.


tomato pasta

Originally uploaded by ted_major

This is a recipe I got from my cousin Liz years ago. As you can see from the photo, I don’t always peel and seed the tomatoes, and it also works well with halved cherry tomatoes. Though it is good right away, you really have to let it sit overnight for the flavors to develop.

3 c peeled, seeded, chopped tomatoes (about 2 lbs.)
1 clove garlic, minced
zest and juice of 1 lemon
1 tsp salt
a few grinds of pepper

Mix and let stand 1 hour.

Cook 1 lb pasta (I like spaghetti rigate, but use whatever long, thin pasta you like), toss with olive oil, and cool.

Toss pasta with tomato mixture and add the following:
3 Tbs white wine vinegar
1/2 cup olive oil
3 Tbs chopped fresh basil
1 Tbs chopped fresh parsley


stuffed peppers

Originally uploaded by ted_major

Adapted from recipe in Saveur magazine, using peppers from Snow’s Bend Farm, the lemon zest really makes up the flavor of the filling. The leftovers reheated nicely.

Four 3″-5″ sweet red peppers
4 oz feta, crumbled
2 Tbs olive oil
1/4 cup Greek-style yogurt
zest of 1/2 a lemon
1 Tbs chopped fresh parsley
1/4 tsp dried oregano
1 egg yolk
1/4 cup grated parmesan

Set a rack 6″ from the broiler and broil the peppers until they just start to cook, but don’t let them start to brown. Take them out of the oven and invert a bowl over them so that they continue to steam as they cool.

Mix feta, oil, yogurt, lemon zest, parsley, oregano, and yolk. (I like to leave it a little bit chunky rather than blending until it’s smooth.)

Cut the peppers in half lengthwise and remove the stem, ribs, and seeds. Fill with feta-yogurt mixture and then top with parm. Broil until just browned on top.

This was pretty good, and gave us some colorful vegetables now that it’s early spring and we’re ready for summer food, which still won’t be here for months. As Claire noted, this was good, but would be significantly better with the addition of a few capers, some chopped kalamata olives and perhaps a bit of lemon zest.

Adapted from a recipe of a package of pasta:

  • 1 lb. conchiglie or other short, chunky-type pasta
  • 1/2 lb. green beans, cut in half crosswise
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cans tuna in olive oil (use the good stuff! no tuna in water)
  • 1 pint grape tomatoes, cut in half
  • chopped fresh parsley
  • salt
  • freshly ground white pepper

Cook pasta in boiling salted water. just before it is finished, add green beans to blanch.

Heat oil in a large skillet over medium heat. Add garlic, saute for one minute, then add remaining ingredients and cook until heated through. Season with salt and white pepper to taste.

I’ve only had a very few outstanding sandwiches in my life–the Vietnamese grilled pork on baguette at Pho Que Huong on Green Springs, and the Cuban steak sandwich from Little Miami in Lake City, Florida–and this is one of them. The combination of fresh bread, salad, yogurt, feta, and meat is sublime. As an added bonus, the leftover spread can be thinned with a couple of tablespoons of olive oil and some lemon juice to make a great salad dressing for the remaining romaine and feta.

For the spread:

  • ¾ cup crumbled feta cheese (4 ounces)
  • 3 heaping Tbs Greek-style yogurt
  • Juice of 1/2 a lemon
  • 2 tsp dried oregano
  • zest of 1 lemon
  • ¼ tsp freshly ground black pepper

For the sandwich:

  • 4 pita breads
  • 4 large leaves romaine lettuce, torn in half
  • 1 cucumber, sliced into half moons
  • ¼ cup fresh mint leaves, coarse chiffonade
  • Sliced meat (we used steak, but grilled pork would also be good)

Combine all spread ingredients in a small mixing bowl, and mix with a fork. In each pita, put a schmear of spread, then add a couple of slices of meat, some cucumber, mint, and a lettuce leaf. Yum! (I’ve read that a couple of slices of tomato and red onion make a fine vegetarian version, but haven’t confirmed.)


Fried Zucchini Blossoms

Originally uploaded by ted_major

1/4 cup beer
1/4 cup water
1/2 cup flour
1/2 tsp curry powder (very mild flavor–use more or less to taste; I’ll use more next time)
3 egg whites, beaten until stiff but not dry
zucchini or squash blossoms, and/or baby squash/zucchini
oil for frying
salt to taste

whisk together liquids, flour, and curry powder; let rest for 20 minutes or so to allow flour to absorb liquids. Fold flour mix and egg whites together.

Dip blossoms and/or baby squash into batter and fry in small batches in 375F oil. Drain on paper towels and salt to taste while hot.

Claire also likes the blossoms stuffed with a ricotta/mozzarella/egg mix before frying


Summer Food

Originally uploaded by ted_major

Yum! Summer food is back. Cucumber, tomato, carrot and dill salad, all from Snow’s Bend Farm at the Homegrown Alabama farmer’s market in Tuscaloosa.


Bavarian Sausage Hot Pot

Originally uploaded by ted_major

Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.

10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley

Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.