HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Zucchini. Show all posts
Showing posts with label Zucchini. Show all posts

Saturday, August 23, 2014

Zucchini Corn and Parmesan Fritters




         I’ve always gotten a kick out of stories of massive Zucchini crops suddenly emerging in August and causing their growers to wonder what on earth to do with all of them.  When I was in Elementary School, I distinctly remember a classmate whose mother’s solution was to send her son armed with enormous bags of Zucchini to school each day.  He was quite systematic in his giving.  He would go to a different teacher’s classroom every day and deposit a bag on her desk, beaming.  The first teacher was overwhelmed with his mother’s largesse.  But by the end of the week the last teacher was simply overwhelmed, likely because Teachers #1, 2, 3 and 4 had already shared the bounty of Gordon’s mother’s garden with all their fellow teachers.  Did she go home and make Zucchini bread? Or Zucchini pickles? I can’t help but hope that she made Zucchini Fritters because undoubtedly Gordon and his well-intentioned mother would have been forgiven.   These wonderful cakes, fried to a crisp, are an American classic.  Did you know that Crab Cakes are actually fritters?   And while you can make them with everything from apples to pineapples to peas, the season’s bumper crop of Zucchini and Corn make an irresistible fritter.  Especially when freshly grated Parmesan cheese is added to the batter.

Thursday, July 3, 2014

Smoked Prime Rib on the Grill, Roasted Tomatoes with Pesto and Tortini of Zucchini





       
The lovely and extremely
talented Elizabeth Karmel
T
he 4th of July is upon us and there's never a better time to fire up the grill and celebrate the joy of being an American.  And there's almost nothing more American than beef.  And today I am talking serious beef, not your hamburgers and sliders but a big beautiful rib roast.  And what could be more 4th of July than cooking this King of all Roasts on the grill. So today I repeat a post from our first year: It's a menu that celebrates the holiday with the beef served with some incredibly flavorful tomatoes and a zucchini recipe that turns every plate into a piece of art. What's exciting to me is that since I first wrote this post, I came to know the author of the Prime Rib recipe, Hill Country Barbecue's Executive Chef, Elizabeth Karmel.  Elizabeth may well be familiar to those of you who watch Chopped Chef where she's been regularly pressed into service as a judge.  It turns out that Elizabeth grew up with a great friend of ours. David has had the good sense to invite Elizabeth to the Hamptons for the weekend and with her arrival, his dinner parties have topped our list of most-appreciated invitations.  Her pimento cheese, her 7 layer salads and her artichoke and spinach dip are all ambrosial.  But even before I met Elizabeth, I fell in love with her grilled Prime Rib.
       Regular readers of Chewing the Fat have heard that I do not run outdoors on the first decent day and fire up the grill.  I have the grill pans to prove it.  As a matter of fact, it sometimes takes me a little while to bring the grill up to the deck from its winter storage place in the garage.  This is fundamentally because I do not feel in complete control of the Weber.  And to me, gas is out of the question because if you’re going to use a grill, surely half of the desired result is some smoky flavor to announce where whatever you’ve cooked has come from. But not too long ago, we were having quite a big group for dinner and I wanted to serve Prime Rib.