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So with the constant supply of vegetable earnings, I have been cooking a lot. Often this just means I sauté some veggies and top with an egg or toss with pasta. That gets boring pretty quickly, so then I look up recipes, especially when I have somewhat unfamiliar produce on hand.

Here are a few keepers that I loved. Yes, they’re summery, but maybe I’m just looking out for our friends in the other hemisphere.

Green Tomato Tarte Tatin from Out of the Ordinary

I found myself with several, small green tomatoes and a lack of desire to fry them. My friend, Jill, suggested making a tarte tatin, and this was the recipe I went with. Since there is butter, white wine, and thyme in the tomato mixture, I was pretty sure it would be a winner. Also, I added parmesan to the dough because I found that the recipe creator had done that in another version of this. GOOD IDEA.

zucchini

Julia Child’s Tian de Courgettes au Riz (Zucchini Tian)

You know what? I adore this recipe. It takes some time, but it is so worth it that I’ve made it three times. The best thing about it is that it calls for 2 to 2 1/2 pounds of zucchini, which is pretty much the amount that I usually get from the farm. Actually the best part is when it’s ready and then having leftovers for days because you’re the only person eating this soul-warming, cheesy casserole. Souls need warming even in the summertime.

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Knowing Ottolenghi as basically the Vegetable Whisperer with some eggplant tricks up his sleeve, I ran into this recipe and was sold. I mean, fresh corn polenta? It had never occurred to me that polenta could be anything but the stuff made from coarse cornmeal. And yes, it’s quite a different texture that is more along the lines of creamed corn. The amount of feta is a little heavy for my tastes, but overall, this was pretty dreamy. The eggplant almost melts in your mouth.

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