fiddlehead tempura

fiddleheads were never better.

i'd rather cheat and get tempura batter mix at the asian grocery store, but this should do if you don't have any on hand.

1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 pinch ground black pepper
1 3/4 cups cold water
1 teaspoon ground ginger (optional)

blend ingredients together in a bowl and dip the fiddleheads in the batter. deep fry in oil until golden, around 2 minutes - make sure they don't get mushy.

serve with tempura sauce. combine:
1 cup dashi
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon minced fresh ginger

barbecue sauce that speaks with authority

this recipe is taken from the barefoot contessa cookbook with one modification. geoff says it "rocks."

1 1/2 cups chopped onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey (i used dark maple syrup instead)
1 cup dijon mustard
1/2 cup soy sauce
1/2 cup worcestershire sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon crushed red pepper flakes

in a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. add the tomato paste, vinegar and maple syrup (or honey) worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and red pepper flakes. simmer uncovered on low heat for 30 minutes. use immediately or store in the refrigerator.

the barefoot contessa cookbook by ina garten ny 1999; page 121.

blueberry lemon muffins

photo by ellen mcdermott


preheat oven to 400 degrees and grease your muffin pan

sift together
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt

in a separate bowl combine
2 lightly beaten eggs
1 cup milk
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

add the milk mixture to the dry ingredients and mix until combined. don't overbeat; it's ok if the batter is lumpy.

mix in
1 cup fresh or dried blueberries (I kindof like the dried ones)

Fill each muffin cup 2/3 full. sprinkle some sugar on top if you'd like. Bake 15-20 minutes until golden brown. eat them slathered with butter and stonewall kitchen sour cherry jam.

gumbo

steam 1 1/2 dozen or a little over 2 pounds of littleneck clams in 5 cups of water for 10 minutes. remove clams from shells and set aside; reserve broth.

dice and saute for 5 minutes in 1 stick of butter (be brave)
1 large yellow onion
1 bunch green onions
4 stalks celery
2 green bell peppers
1 serrano chile pepper
4 cloves of garlic
1/2 pound of okra, trimmed and sliced
2 teaspoons oregano
1 teaspoon thyme
2 teaspoons salt
4 bay leaves

make a roux with 1/2 cup vegetable oil and 1/2 cup flour. add oil to heated heavy pan and then add flour. stir on medium heat until reddish brown, about 8-10 minutes.

cut in half and slice into 1/4 inch pieces 1 pound of smoked andouille sausage (get the best quality you can find)
chop 1/2 cup of flat leaf parsley
add sauteed vegetables to the roux with
1 10 ounce can of rotel tomatoes with jalapenos
1 box of parmalat pomi chopped tomatoes, reserved clam juice, andouille and parsley.

simmer for 1/2 hour. skim off any excess fat if necessary. right before serving add 2 pounds of uncooked small coldwater or baby shrimp and cook another 3 minutes, then mix in the shelled littlenecks. Serve over rice. Better the next day.

gazpacho

slice in the food processor (keep it chunky)
2 seedless cucumbers, unpeeled and quartered
1 each red, yellow, orange and poblano peppers; add a serrano chile if you yearn for more heat
8-10 tomatillos, quartered

switch to the chopper blade and chop (chop fine but don't puree)
1 red onion
4-8 cloves of garlic
1 bunch cilantro

chop by hand
12 plum tomatoes, or cheat and use a box of Pomi Chopped Tomatoes

Place all of the above in a large bowl or pot and add

4-6 cups of tomato juice
1/2 cup each white wine vinegar and olive oil
juice of 1 lime - add 1 teaspoon of lime zest for extra zing
1 tablespoon of brown sugar
2-3 teaspoons of salt, to taste
1 tablespoon each of chili powder and cumin,
1 teaspoon of coriander
tabasco green hot sauce to taste

if it looks like it should go on a tortilla chip then add more tomato juice. stir and refrigerate. it's better if made the day before serving.