*When you cut the kernels off summer corn, don't throw out the stripped cobs; make corn stock instead. Toss six cobs into a pot with a couple of chopped onions, carrots, and celery stalks and a handful of parsley or basil stems. Cover with water. Simmer about 1 hour or until stock tastes pleasantly corny; strain. It's a great base for corn risotto, clam chowder, and tortilla or vegetable soup. (Source: BON APPETIT & kaboom wallpaper photo)
*Summer Collection-
6 hero loaves (Pennsylvania) Dutch Potato Bread or soft potato rolls
6 4-5 oz boneless sirloin steaks, trimmed of all fat
Salt and freshly ground black pepper
2 TB peanut oil
1 onion, chopped
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 jalapeno pepper, seeded and very finely chopped
12 1/8-inch-thick slices aged Crowley or sharp white cheddar cheese
1-1/2 cups dark poultry stock or chicken stock or canned broth
*Preheat the broiler. Cut the potato rolls in half lengthwise and set the bottoms on a baking sheet. Using a mallet, flatten the steaks slightly. Season with salt and pepper.
*Heat the oil in a large heavy skillet over high heat until hot. Add the steaks and cook for 2 minutes on each side for medium rare. Remove the steaks from the pan; add the onion and all the peppers to the skillet and cook, stirring over medium heat for 3-4 minutes, until nicely softened. Slice the steaks and set them on the bottom halves of the rolls. Using a slotted spoon, spoon the onion-pepper mixture over the steaks, and set the skillet aside.
*Put 2 slices of cheese on each steak. Broil for 1-2 minutes, until the cheese is completely melted. Meanwhile, add the stock to the skillet and bring to a boil. Cook for 1 minute, then strain through a fine sieve. Transfer the sandwiches to a cutting board. Drizzle a few tablespoons of the strained stock onto the cut side of each reserved top bread half, put the halves on top of the sandwiches, and cut in half. Serve with a small bowl of the remaining stock for dipping. (Source: An American Place-Larry Forgione & google+ photo)
*Summer Collection- 1-1/4 pound black beans (dry) 3/4 teaspoon kosher salt 7 cups water
5 oz green pepper, diced
5 oz red pepper, diced
5 oz onion, diced
1 jalapeno, diced
2 TB olive oil
1 1/4 TB minced garlic
1 teaspoon chili powder
2 teaspoon cumin
1 teaspoon cayenne pepper
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 1/2 cups vegan panko breadcrumbs
2 TB egg replaced (Ener-G brand)
1/2 cup water
*1. Rinse beans and add to small stockpot with kosher salt and water.
2. Bring to a boil, reduce to simmer, and cook until tender, approximately 1 hour and 45 minutes.
3. When done, drain and cool.
4. Saute' diced onion, peppers and jalapeno in olive oil until onions are translucent.
5. Add garlic and saute' a few minutes to aromatic.
6. Remove from heat and cool completely.
7. Using a food processor, pulse cooled black beans until fairly well blended, then place in a mixing bowl.
8. Add cooled vegetables to beans.
9. In a small cup, mix spices together until well blended. Add to bean/vegetable mixture.
10. In a small cup, mix egg replaced and water until frothy.
11. Add panko breadcrumbs and egg replaced to bean/vegetable mixture and mix together by hand until everything is incorporated and you can make a ball out of the mixture. Add a bit more water if it's too dry.
12. Weigh each ball to 4 oz , place between two pieces of wax paper and hand-press to form patties.
NOTE: These work best if you make them ahead and chill until ready to cook. These also freeze well. Makes 10-12 patties.
*To cook , add oil to hot, non-stick saute' pan or flat griddle and sear until light crust forms. Flip over to cook the other side. Cheese optional. Serve on grilled bun with Mayo (plain, vegan or spicy variation on either). Add lettuce, tomato and onion. (Source: Saranac Public House & photo also)
Summer Collection-1 cup ADAM'S peanut butter 1 stick softened butter 1 cup sugar 1/3 cup brown sugar 1 tsp vanilla 1 egg 1-1/2 cups flour 1 tsp baking soda
*Preheat oven to 350 degrees. Bake 12-15 minutes until desired crispness.
*Blend peanut butter and butter,add sugar and brown sugar. Mix together,add 1 tsp vanilla and 1 egg and blend until fluffy.
*Mix together flour and baking soda-then add to bowl and blend. Dough will be crumbly and tender.
*Pick up a spoonful of dough and roll into a 1-inch ball.
*When cookie sheet is filled, take a fork and press into criss-cross pattern.
*Bake until desired doneness.
(Source: Evana & photo from google+)
*Anniversary Collection-Makes about 15 scones
2 cups unbleached all-purpose flour 1/4 cup sugar 1 TB baking powder 1/4 cup unsalted butter, cut into pieces and chilled 1/3 cup milk 1 small egg,lightly beaten 1/3 cup dried sour cherries, roughly chopped
*Preheat the oven to 350 degrees. Butter 2 baking sheets.
*In a large bowl, combine the flour, sugar, and baking powder and whisk until mixed. Add the butter. Using a pastry blender or your fingers, blend until the mixture resembles coarse crumbs. Add the milk and egg and stir until smooth. Add the cherries and stir just until combined.
*Turn the dough out onto a lightly floured surface and roll or pat to a thickness of 1/2 inch. Using a 2-1/2-inch bisquit cutter or glass, stamp out scones. Place the scones on the baking sheets, leaving about 1 inch between them.
*Bake for about 20 minutes, or until lightly browned. Serve warm. (Source: An American Place-Larry Forgione & kaboom photo)
*Anniversary Collection-Serves 4
1-1/2 pounds small red new potatoes, scrubbed but not peeled Salt 1 ripe avacado 1 TB olive oil 2 TB minced onion 1-1/2 tsp minced garlic 1/2 cup heavy cream Freshly ground black pepper 2 TB chopped cilantro (fresh coriander)
*Put the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the potatoes are tender but slightly firm. Drain and let cool slightly. When cool enough to handle, cut it into 1/2-inch pieces.
*Halve and peel the avacado and cut it into 1/2-inch dice.
*Heat the olive oil in a large nonstick frying pan over high heat until hot. Add the potatoes and cook, tossing, for 8-10 minutes, until lightly browned. Add the onions and garlic and cook for 1 minute. Add the avacado and stir gently, then add the cream and simmer for 2-3 minutes, until the cream begins to thicken. Season with salt and pepper and stir in the cilantro. Serve at once. (Source: An American Place-Larry Forgione & kaboom photo)
