Sunday, July 22, 2007


Sorry I've been so tardy about this. Last week after my One Local Summer post, a couple of you requested recipes. Here they are, with my changes noted:

. . . . . .

adapted from Molly Katzen's The Enchanted Broccoli Forest

2 Tbs. butter (I omitted this, because I fried up a few strips' worth of bacon and used both the bacon and the grease in the chowder)
1 c. chopped onion
1/2 c. chopped celery (I omitted this because I didn't have it, and it wouldn't have been local if I did)
1 sweet red bell pepper, minced (I used green because we had it)
4-5 cobs' worth of fresh sweet corn
1/2 tsp. salt
freshly ground black pepper
1/4 tsp. dried thyme (I used fresh, so I used a bit more)
1/2 tsp. dried basil (ditto)
1 c. stock or water (I used water)
1 c. evaporated or whole milk (I used whole)

Cook the onions in the butter or grease until soft, then add peppers and corn. Add seasonings, stir well, and cover. Reduce heat and let cook 5 minutes.

Add water, cover, and simmer 10-20 minutes (Molly says 10, but that's pretty bare-bones if you ask me). Using a blender, pureƩ half the soup and add it back into the pot.

About 10 minutes before serving time, add the milk. Don't actually cook it; just warm it gently until it's hot enough to eat.

adapted rather loosely from Deborah Madison's Vegetarian Cooking for Everyone

6 to 8 c. sliced ripe peaches
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. flour
1 Tbs. fresh lemon juice
1 1/2 c. flour (I prefer a mix of soft wheat and all-purpose, but in this case I used only the former)
1/3 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbs. cold butter, cut up
1/2 c. buttermilk

Preheat the oven to 375 degrees F. Butter an 8x10-ish oval or rectangular dish.

In the dish, toss together the peaches, brown sugar, cinnamon, 1/4 c. flour, and lemon juice.

In a bowl, mix the 1 1/2 c. flour, sugar, baking powder, baking soda, and salt. Rub in the butter with your fingers until the mixture resembles coarse meal. Stir in the buttermilk until dough clings together. Scoop up large spoonfuls of dough and "cobble" them onto the top of the fruit.

Bake about 30 minutes, or until fruit is bubbling and topping is golden and has lost its doughiness underneath (you may have to stick a spoon in near the center to ascertain this). Serve warm.

. . . . . .

By the way, what are your favorite fresh fig recipes? They're in season right now and I've just bought a LOT of them from a nice elderly gentleman at the farmers' market, so I need your help. I already make that classic delicious salad with the fresh mozzarella and basil and prosciutto (mmmmmm). I eat a lot of them plain, of course. I have been known to make fresh fig ice cream, but I'm not in the mood for heavy creamy stuff lately. What else should I do?