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Favorite recipes of the gardening chefs.

TO FEATURE THE BOUNTY OF their gardens (see page 80), chefs Ron Ottobre, Jerry Comfort, and Jerry Traunfeld have created these recipes.

Mudd's Honey Mustard Vinaigrette

Allow 1 to 2 tablespoons dressing for 1 cup salad greens. 2 tablespoons each honey and sherry vinegar 1 tablespoon each Dijon mustard, coarse-grain mustard, and dried thyme leaves 2 teaspoons lemon juice 1/4 cup olive oil 6 tablespoons salad oil

In a food processor or blender, whirl to mix honey, sherry vinegar, Dijon and coarse mustards, thyme, and lemon juice. With motor running, add olive oil and salad oil. Makes about 3/4 cup. Per tablespoon: 115 cal.; 0.1 g protein; 12 g fat (1.5 g sat.); 3.6 g carbo.; 51 mg sodium; 0 mg chol.

Beringer's Mozzarella and Tomato Salad

1 cup Chardonnay 6 ounces chanterelle mushrooms, rinsed well and soiled edges trimmed, sliced thin 1 tablespoon olive oil 1 clove garlic, minced 2 shallots, minced 6 ounces fresh goat or cow mozzarella cheese 32 ripe currant tomatoes or very small cherry tomatoes, stemmed and rinsed Basil oil (directions follow) Tiny fresh basil leaves Salt and freshly ground pepper

In an 8- to 10-inch frying pan, boil wine on high heat, uncovered, until reduced to 2 tablespoons. Pour out and save.

To pan add mushrooms, olive oil, garlic, and shallots. Stir often over medium-high heat until juices evaporate and mushrooms are lightly browned, about 10 minutes. Off the heat, add wine. Use, or let stand up to 4 hours.

Thinly slice cheese and arrange in centers of 8 plates; surround with tomatoes and mushrooms. Drizzle each salad with 2 to 3 teaspoons basil oil; garnish with basil leaves. Season with salt and pepper. Serves 8. Per serving: 250 cal.; 4.6 g protein; 25 g fat (2.9 g sat.); 4 g carbo.; 19 mg sodium; 15 mg chol.

Basil oil. Immerse 1/3 cup firmly packed fresh basil leaves in 2 quarts boiling water. Drain at once and immerse leaves in ice water to cover. Drain well on towels.

In a blender or food processor, smoothly puree basil, then add 2/3 cup extra-virgin olive oil and whirl about 2 seconds. Line a strainer with 2 layers of cheesecloth and place over a small bowl. Pour oil through cloth. Discard puree. Use oil, or cover airtight and hold at room temperature up to 2 days. Makes about 1/2 cup.

The Herbfarm's Squash Blossom Fritters

3 large (about 3/4 lb. each) tomatoes--1 red, 1 yellow, 1 green--peeled if desired Squash blossom fritters (directions follow) Basil oil (recipe precedes) Fresh basil leaves Salt

Cut each tomato into 12 equal wedges. Trim out center part with seeds (reserve centers for other uses).

Alternating colors, arrange tomato wedges on 6 salad plates. Set a squash fritter on each plate. Drizzle each salad with about 1 tablespoon basil oil; garnish with basil leaves. Add salt to taste. Serves 6. Per serving: 474 cal.; 6.7 g protein; 43 g fat (6.2 g sat.); 20 g carbo.; 299 mg sodium; 40 mg chol.

Squash blossom fritters. In a blender or food processor, smoothly mix 1 large egg yolk, 3/4 cup milk, 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Gently rinse 6 squash blossoms (each 2 1/2 to 3 in. long). Pull pistils from centers. Divide 3 ounces (1/3 cup) fresh goat cheese into 6 portions; put a portion into each blossom. Press blossom against cheese.

In a deep 2- to 3-quart pan, heat 1 inch salad oil to 360degree. Holding blossoms shut, dip 1 at a time in batter to coat all over, let drain briefly, then add to hot oil. Repeat to fill pan without crowding. Cook until golden brown, about 2 minutes; turn once. Drain on towels; keep warm. Repeat to cook all blossoms; use hot.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Di Vecchio, Jerry Anne
Date:Jun 1, 1992
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