Mid-Week Brunch

Yesterday, I visited the farmer's market with my step-daughter. We picked up grapes and a variety of berries, corn, green beans, swiss chard, and a rainbow of cherry tomatoes. The late summer produce is abundant, and the return of figs, pears and apples to the market remind us that autumn is around the corner. The end of summer means the return to school for the kids. Today, my step-daughter is flying home. My step-son has decided to stay with his dad and I for the school year.

I made a quick and healthy brunch celebrating some of the gorgeous vegetables we picked up from the market. Using fresh corn, cherry tomatoes and green beans I created a salad that I topped with poached eggs. I finished with bits of bacon on top, but you could keep this meal vegetarian by substituting crumbles of feta.

 Summer Vegetable Salad with Poached Eggs

(Serves 2)

 

Ingredients: 

1 handful green beans, about a cup

1 ear of corn

1/2 cup cherry tomatoes

Salt and pepper

Red wine vinegar

Extra virgin olive oil

2 pieces thick-cut bacon

4 eggs

Directions: Trim green beans and cut into bite-sized pieces. Blanch in salted water 2-3 minutes, then shock in ice water to stop the cooking. Cut the kernels off the corn. Halve or quarter the cherry tomatoes. Cook off the bacon. I used the microwave for this, but you can pan-fry it or bake it in the oven if you prefer. For the poached eggs, I use a high-sided pan with a few inches of water in it. I set it over medium heat until the water is just simmering. I add a bit of salt and about 2 tablespoons of white vinegar to the water. Swirl the water with the back of a spoon before adding your eggs. Swirling plus the vinegar will help the whites coagulate and stay together. I crack my eggs into a separate dish and gently place them into the water. I cook the eggs for a few minutes, until the whites are done but the yolks are still runny. I take the eggs out and drain them onto a paper towel. When the eggs are done, dress the vegetables with a splash of red wine vinegar, extra virgin olive oil, and salt and pepper to taste. Toss together, then divide onto two plates. I top the salad with two poached eggs and some crumbled bits of bacon. I sprinkle a touch of salt and fresh cracked pepper on top and serve.

Sliders and Homemade Tater Tots

Tonight was hamburger night at our house. I decided to switch up our routine and made sliders instead of full-sized hamburgers. Sliders are kid-friendly. Their small size makes burger night approachable and fun, and the kids can customize their own. I like serving our sliders on Hawaiian-style rolls, but I've seen slider-sized hamburger buns in my grocery store. Here is my recipe for my basic sliders, and a few of my favorite variations to jazz it up.

Basic Slider Patties
(makes about 18 burgers)

Ingredients:
1.5 pounds ground beef (80% beef, 20% fat)
1 medium yellow onion, small dice
2 Tbsp. Worchester sauce
1/2 tsp. salt
1 tsp. pepper


Directions: Mix together all ingredients. Let rest on counter about 30 minutes to let meat come to roughly room temperature and the flavors to meld together. Heat a cast iron skillet over medium, medium-high heat until hot. Using a 2-ounce scoop, measure and form your sliders. I set them on waxed paper while the skillet is getting hot, and cook them in batches to not crowd the pan. If your cast-iron is well seasoned and your pan is hot, you shouldn't need to add any oil. Sprinkle a pinch of kosher salt in the bottom of the skillet before adding your first batch of patties. I usually let them cook a little longer on the first side to get a nice caramelized exterior, and then finish them quickly on side two. I like to add cheese at the very end and tent with foil so it melts. I serve these with lettuce and pickles, and a choice of mayo, ketchup, or mustard.

My sliders on Hawaiian butter rolls. I used pepper jack cheese on some, and cheddar on others. It's important to please everyone, especially when it comes to cheese!

Variations:
1. Replace onion with green onion and Worchester for Teriyaki sauce, and add a few teaspoons of sesame seeds. Serve with spicy mayo and pineapple. 
2. Omit the onion from the patties and use grill seasoning instead of just salt and pepper. Caramelize the onion until brown and sweet, deglaze with a bit of balsamic. Serve with the caramelized onions and a smoky cheese (cheddar or mozzarella), and a bit of steak sauce.
3. Replace beef with ground turkey. Top with salsa and avocado.

Check back soon for my recipe for homemade Tater Tots using a special green ingredient!

Part Two: Zucchini Tater Tots

My garden has been giving me a plethora of zucchini lately. We can't seem to eat it fast enough before more pop up. We've been making stuffed zucchini boats weekly, plus zucchini bread, but we still have zucchini coming out of our ears. I've been trying to make the zucchini we eat interesting and "picky-kid friendly", so serving sautéed zucchini night after night won't work in our house. Turning to Pinterest I've found some great recipes using zucchini, which got me inspired to create my own zucchini recipes. These zucchini potato tots are easy to make, plus they are baked, not fried. I used 1 huge zucchini out of my garden, but 2-3 grocery store sized zucchini would be equivalent.

Zucchini Tater Tots
(makes 3-4 dozen)

Ingredients:
2-3 medium sized zucchini

1 large russet potato

Large pinch of salt

2 eggs

1/2 cup bread crumbs

1/4 tsp. ground cayenne or chipotle chili powder

1/2 tsp. garlic powder

Salt and pepper to taste

Directions: Preheat your oven to 425, and spray 2 mini muffin tins with non-stick cooking spray. Using the grater attachment for your food processor or by hand, grate the zucchini and potato and add a large pinch of salt. Let sit 5 minutes, then drain well, squeezing through a kitchen dish towel. You might be surprised on how much water comes out! Mix zucchini and potato with the eggs, breadcrumbs, and seasoning until well combined. Spoon mixture into muffin tins and press in with your fingers. This would be a fun recipe to try with kids, because who doesn't like getting a little messy? Bake for 25-30 minutes, until browned. Let cool slightly on paper towels, then serve with your favorite condiment. My kids like these with ketchup, I like adding a bit of Tabasco to mine.

Beefy Zucchini Boats

Today I'm continuing to use vegetables from my garden to make dinner. My zucchini plant has become enormous! It has produced an almost-continuous supply of zucchini, so I've had to come up with some creative ways for my family to eat it. Most things are better when stuffed with meat and cheese, so that is where my Beefy Zucchini Boats came about. I made enough filling for 4 medium zucchinis (or 8 boats), although 1 boat per person was filling enough.

Beefy Zucchini Boats
Serves 8, or 4 very hungry adults

Ingredients:
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 1/2-2 lb ground beef
1 tsp. ground cumin
1/2 tsp. smoked paprika
Salt and pepper
4 medium zucchini, divided lengthwise
Shredded cheese (smoked mozzarella, monterey jack, or any other easily melting cheese that you prefer)

Directions: Turn on your oven to 425 and line a baking sheet with a greased piece of aluminum foil. Sauté the onion and peppers until softened. Add the garlic and cook a few more minutes. Add the ground beef, breaking it up in the pan as you go. I had about 3/4 of a pound of 90:10 ground sirloin and about a pound of 80:20 chuck in my refrigerator, so that is what I used. Season the beef mixture with salt, pepper, cumin and smoked paprika and cook until deeply browned, stirring occasionally and scraping the bottom of the pan. While the beef is cooking, divide your zucchinis lengthwise and scoop out the seeds and some of the flesh to make a trough for the filling. Generously fill the hollowed zucchini with the beef mixture. Shred up a bit of cheese to put on top. I had smoked mozzarella available, but any easily-melting flavorful cheese would work. Bake for 10 minutes, or until the cheese has started to brown on top.

Sunday Dinners, Marinara Sauce

My little vegetable patch has been giving me some beautiful tomatoes this summer. I have 2 Black Krim heirloom variety plants and a Roma tomato plant along one edge of a 4x8' raised planter. They have been wonderful in salads and on burgers and sandwiches, but I was left with a growing pile of uneaten tomatoes on my countertop, so tonight I made a big batch of marinara sauce to use them up. Homemade tomato sauce is so rewarding, and with the right tools, not even that much work. Start with sautéing your base vegetables and some garlic, add chopped tomatoes and a splash of white wine, season, simmer, and process and finish. That's basically all there is. You can make a lot or a little based on the amount of tomato you have available, and it keeps wonderfully in the freezer to have homemade tomato sauce when flavorful summer tomatoes are long gone.

Marinara Sauce
Makes about 2 quarts
 Ingredients:
1/4 cup extra virgin olive oil
2 medium onions
3 ribs celery
1-2 carrots
Garlic, 4-8 cloves, minced
Tomatoes- I used around 16 Roma and 10 Heirlooms
1 cup leftover white wine
1 Tbsp. dried oregano
Salt and Pepper
Optional: fresh basil, red chili flakes

Directions: Heat a large pot over medium-low heat, add olive oil. Dice the onion, celery, and carrots and add to the pot to sweat. I use a mirepoix ratio with these vegetables, with 2 parts onion to 1 part celery and carrot. After the onion is translucent and just starting to caramelize, I add the minced garlic. Depending on how much garlic you like depends on how much you add. We really like garlic in our tomato sauce, so I probably added about 1/2 a head. Next add the wine to deglaze the pan and add all the tomatoes, roughly chopped.

My little one loves tomatoes, and was underfoot during this process, so it took a little longer than usual.

Since I own a food mill, I don't bother blanching/shocking/peeling my tomatoes and just add them to the pot diced up. The food mill separates the skin after the sauce is made, eliminating a couple steps and a few hours of prep work. If you don't own a food mill, removing the skin before adding to the sauce is necessary, since it won't break down while cooking and can negatively affect the texture of your sauce. I season the sauce with a little dried oregano, salt, and pepper, and let it cook down for about an hour, or until its reduced by about a third.

Pass it through the largest hole setting of your food mill and taste for seasoning, adjusting if necessary. If you don't own a food mill you can pulse though a food processor or a blender in batches, but the texture will be a bit smoother. If you find that your sauce is a little too watery after you pass it through the food mill, feel free to return it to the stovetop to let reduce a bit more.

Tonight we used our fresh marinara sauce over some store-bought cheese tortellini. I ladled about 2 cups of sauce into a large pan and added some fresh basil and let it reduce a bit more while the tortellini were cooking to al dente. I then tossed the tortellini into the sauce with a ladle of the starchy pasta water and grated some fresh parmesan on top. We topped our pasta with a little extra sauce and cheese and ate it with a crusty loaf of garlic bread.

I put the extra tomato sauce in pint containers since I plan to share, but you could also freeze it flat in gallon bags to have your own tomato sauce year-round or for middle-of-the-week suppers.