Three recipes from our summer harvest

Tomato Cucumber and Basil Salad

Tomato and cucumber salads are extremely easy to make and epitomize the savory taste of summer when made with fresh picked garden vegetables. Sliced or diced and then dressed with a splash of vinegar and extra virgin olive oil and then tossed with fresh snipped herbs such as basil or chives they make for a refreshing salad or relish (try it with grilled salmon or tuna). In this recipe I use feta cheese to create a Mediterranean spin on the salad. Olives and capers also make tasty additions. Here is my base recipe:

Tomato Cucumber Salad

Yield 2 Cups

1 cup                                                Tomatoes, diced (seeds removed optional)

1 cup                                                 Cucumbers, diced (seeds removed optional)

2 TBL                                                 Shallots, chopped, or red onions

1 TBL                                                  White balsamic vinegar

¼ cup                                                Extra virgin olive oil

1 TBL                                                   Basil, chopped

To taste                                             Salt and black pepper

1)    Prep all of the ingredients and toss together.

Note: Other vinegars can also be used such as red wine, white wine etc. This depends on the acidity and flavor preference. Optional ingredients can also include Feta cheese, chopped olives and capers.

Fried Zucchini with Creamed Corn and Andouille Sausage

I prepared this fried zucchini by using the three-stage breading method for the zucchini. This method also known classically as the Anglaise method is done by first dipping the slices in seasoned flour and then in whisked eggs thinned with a little milk, followed by the breadcrumbs (I mixed half Japanese style crumbs with Italian breadcrumbs for a cruncher texture). The professional tip that we use in production is to use one hand for the dry flour and the breadcrumbs and the other hand for the eggs. This way will help to prevent the excess flour and breadcrumbs from sticking to your fingers. 

The classic method for making creamed corn or other vegetable is to use a Bechamel sauce thickened with a roux as the base. In my recipe here, I used Wondra flour, which is pre-gelatinized, making it is much quicker and easier to prepare. Just mix it with the cold milk and pour over the sauteed corn and sausage mix then bring to a simmer while whisking to thicken.

The corn in this post is from our local farmer's market. Growing corn takes a large plot so that the corn can cross-pollinate, we don't eat that much so I don't grow it.

Creamed Corn with Andouille Sausage

By Chef Daniel Pliska

Yield 3 ½ cups

1 ½ cups                                                        Corn Kernels (2 ears)

1 cup                                                             Cooked Andouille smoked sausage, small diced

¼ cup                                                            Red onion, small diced

¼ cup                                                            Red pepper, small diced (or pepper of choice)

2 tsp                                                             Garlic, chopped

¼ cup                                                            Scallions, chopped

1 cup                                                             Milk, cold

2 TBL                                                             Wondra flour (see the note about this type of flour below)

2 TBL                                                             Butter

2 TBL                                                             Heavy cream

To taste                                                       Salt, pepper, ground cumin

1.      In a small sauce pot sauté the red onion, red pepper and garlic in the butter

2.      Add the sausage and corn

3.      Whisk together the cold milk and the Wondra flour in a separate bowl

4.      Add to the pot with the sausage and corn and whisk over medium heat until thickened

5.      Reduce the heat to simmer and add the seasonings

6.      Cook for 2 to 3 minutes

Add the heavy cream and the scallions and serve or chill and refrigerate to reserve for later use. 

Squash Provencal is made in basically the same way as the more famous dish Ratatouille. The difference is that eggplant is not used in the dish. Both of these dishes come from the South of France on the coast of the Mediterranean known as the Cote d' Azur. This area of France was once conquered by the Romans and became a province of the empire, and during that time it was known as Provincia Romana.

Typically, this dish is seasoned with spice blend called Herbs de Provence. However, in my version I use fresh basil and oregano from our garden. Once the vegetable stew is made and cooked down it can be re-baked in a casserole dish with a crunchy bread crumb and cheese topping making a nice crunch to the stew. Squash Provencal can also be stuffed into tomatoes or other vegetables and baked as well for a lovely side dish. Here is my home garden recipe:

Squash Provencal with Lamb T Bones

In the opening banner of this post is a photo of grilled lamb T. Bone chops that I served with the Squash Provençal. This is a wonderful combination for a summer dinner. I marinated the lamb chops with garlic, rosemary and a splash of balsamic vinegar and olive oil prior to grilling them over charcoal. I garnished the dish with the cucumber tomato salad and kalamata olives as well.

Squash Provencal

Yield 1 quart

2 cups                                  summer squash (zucchini or yellow squash), medium diced

2 cups                                  tomato concasse (garden grown), medium diced

½ cup                                    onion, medium diced

½ cup                                    bell pepper, medium diced

2 TBL                                     garlic, chopped

2 TBL                                     basil, chopped

1 TBL                                      oregano, chopped

1 tsp                                      sugar

1 TBL                                      all purpose flour

2 TBL                                     olive oil

To taste                               Salt and black pepper

1.    Sautee the onion, bell pepper and garlic in the olive oil until translucent

2.    Dust with flour

3.    Add the fresh tomato concasse and cook over low heat to release the tomato juice

4.    Reduce by half

5.    Add the squash and cook until tender

6.    Add the fresh herbs and season with salt and pepper

7.    Serve or top with Italian seasoned breadcrumbs, moistened with a little olive oil, and parmesan cheese and brown under the broiler.