Corn Fritters

corn fritters

Oh, where to begin, where to begin. I saw this recipe in last weekend’s WSJ’s food section and began foaming at the mouth. Look at this picture. Do those corn cakes not look perfect to you? Golden brown, loaded with corn — I just want to reach my hand through the computer and snatch one.

The recipe, credited to London’s Yotam Ottolenghi, sounded fantastic, too. So, I set to work scraping kernels from the cob of our delectable CSA corn and finely dicing the most beautiful hot peppers I have every seen and mixing a batter of polenta and Greek yogurt and olive oil and cilantro. The mixture looked divine — colorful, fragrant and perfect in consistency. This is exactly where I should have paused.

But I didn’t. I continued on with the recipe and delicately folded in 3 whipped egg whites. And then I proceeded to fry up corn pancakes, delicious in every which way, but not what I was looking for. I wanted fritters, not pancakes, and I won’t belabor this point any further since I just went through my fritter-vs-pancake preferences with you all with these guys.

But all was not lost. In an attempt to rectify the remaining batter (I had cooked 8 pancakes at this point), I added an additional ear of corn kernels to the batter and then violently stirred, attempting to deflate the effect of the whipped egg whites.

Success. Total succcess. I mean, I definitely have a thing for fritters these days, but these corn-laden crispy cakes are simply irresistible. I served them aside broiled fish but I love the idea of making them the star of the meal, serving them with a simple salad tossed in a citrus vinaigrette, which is how Ottolenghi suggests. I should note, too, that the batter — the egg white-deflated fritter batter, that is — can be made ahead. Once I achieved the consistency I was looking for, I set my batter bowl in the fridge until dinner time. Yum yum yum.

If you think this recipe sounds yummy, check out this one, too:Watercress with Egg, Goat Cheese & Seeds. Sounds divine. These two Ottolenghi recipes are part of a four “easy-enough” recipe series. The final one will be printed this weekend. Looking forward to it!

Peppers from our Olin-Fox Farm CSA:
peppers from our CSA

The first batch of fritters I made came out looking like pancakes. You can see in this picture below how those whipped egg whites produced a puffy pancake versus a fritter. After cooking 8 pancakes, I added another whole ear of corn kernels to the batter. At this point, the batter was considerably more corny, and the effect of the whipped egg whites, minimal. Next time around, whipped egg whites will be omitted — they seem unnecessary.

corn pancakes

Corn Fritters
Adapted from: The Wall Street Journal
Note: Yotam Ottolenghi, the creater of these corn cakes, serves them with a light salad of arugula and cilantro. Find the original recipe here.

SERVES: 4

½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn*
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
½ teaspoon cumin seeds, roughly smashed (optional — I omitted)
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
1½ tablespoons olive oil, plus extra for frying
1 to 4 eggs (depending on whether you want to make a fritter or a pancake… see notes in post above and in recipe)
¼ cup chopped cilantro (or more or less to taste)

¼ cup sour cream or crème fraîche

*I ended up using 3 ears of corn to make the batter the consistency I was looking for. See notes in recipe.

NOTE: Batter can be made ahead and chilled. (After I achieved the batter consistency I was looking for, which was in the middle of the day, I stopped making fritters and put the batter in the fridge. When it was time for dinner, I took out my bowl and started making fresh fritters. Yum yum yum.)

WHAT TO DO:

1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin (if using), salt and pepper. Add yogurt, 1½ tablespoons olive oil, 1 egg and chopped cilantro. Mix well with fork.

2. Here is where the “recipe” gets messy: If you like the texture of a pancake, separate the remaining 3 eggs. Place the whites in a bowl and beat to soft peaks; reserve the yolks for another purpose. Carefully fold whites into corn batter in two stages. Let rest 5 minutes. (Note: This is what I did initially. See photo directly above the recipe.) If you prefer the texture of a fritter (my preference), omit adding the whipped whites**.

3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray. At this point, it would be wise to taste one. If you like the texture and seasoning, repeat the cooking process with the remaining batter. If you think the batter could use more corn, add more corn. If the batter needs to be bound together better, add another egg. Once you’ve achieved the right consistency, repeat the cooking process with the remaining batter or chill batter until you’re ready to start cooking.

4. Serve with sour cream or crème fraîche on the side.

Yield: about 16 cakes.

** I should note that I have not made this recipe without omitting the egg whites altogether — I simply have minimized their effect by adding an additional ear of corn to the batter and stirring aggressively to deflate their whipped texture.

This is what the batter looked like before I folded in any egg whites. I so wish I had tried making one fritter at this step.
corn fritter batter

This is what the batter looked like after I cooked 8 pancakes and then added another whole ear of corn kernels to achieve the fritter consistency I was looking for.
fritter batter

corn fritters

Zucchini Fritters with Tzatziki

zucchini fritters

I think I’m the last person on the planet to make zucchini fritters. Why it has taken me so long to give them a go I do not know. Maybe it’s that I have a general pancake-making phobia? Or that the amount of zucchini-fritter recipes I have collected over the years in addition to the blog posts I have bookmarked and the cookbook pages I have dog-eared is a wee overwhelming?

In any case, I got over it earlier this week, spurred by a revelation that helped me breeze through my zucchini-fritter recipe collection and locate a few promising recipes. My revelation, you ask? I realized I wasn’t interested in making a pancake — I wasn’t looking to make a floury, bread-crumb bound, cheese-laden pancake. I wanted something resembling a latke but composed of zucchini, which would be crisped quickly in a pan and served with something cool like sour cream or tzatziki.

The recipe here fits that description. A combination of grated zucchini and potato with a little diced onion bound by a single egg gives these fritters that lovely latke texture. But the addition of lemon zest and lots of herbs give them a freshness and lightness that’s irresistible. I served this batch with tzatziki, which accompanied them well, but which truthfully is unnecessary — they’re so good on their own. Give them a whirl! I know you’ll like them.

Batter made with zucchini from our Olin-Fox Farm CSA:
Fritter Batter

fritters in pan

cooked zucchini fritters

Zucchini Fritters with Tzatziki

Serves 2, Yield=6

2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

fritters with tzatziki

Champagne & Oysters + Solvang, Los Olivos, Los Alamos, Los Angeles Get Away

oysters

oysters

Our great eating adventure 2010 began at home with champagne and oysters. Oh champagne and oysters! Is anything more celebratory? I suppose you have to like oysters. Champagne is a given. The last time Ben and I had champagne and oysters together was at Balthazar, the morning after we wed, nearly five years ago now … ahhh memories.

Anywho, last Friday, we commenced a little long weekend getaway with a dozen and a half oysters, a bottle of Piper Hiedsieck, a wedge of Tomme de Savoie, Marcona almonds, a beet salad, and grilled flatbread topped with grapes and a wee too much cheese. It was a fun little spread.

The following morning we headed north to Solvang stopping first in Los Angeles for dinner at Ganda, a Thai restaurant reviewed in the March issue of Saveur by James Oseland, the magazine’s editor-in-chief. Apparently Oseland, on a recent visit to LA, went to Ganda five days in a row for the pla duk pad ped, or crispy catfish — catfish dry-braised in galangal, Kaffir lime leaves, and an abundance of spices. He declared the dish his favorite thing to eat in LA. Strong endorsement, si or no? Well, while I can’t see myself going to Ganda five days in a row for pla duk pad ped, the dish was delicious, and Ganda didn’t disappoint. I could eat that food all night long.

Now, where I can see myself going five nights in a row is a little place called Full of Life Flatbread in Los Alamos, CA. Full of Life Flatbread is not dissimilar to my favorite restaurants, Bar, in New Haven, CT, and Pizzeria Mozza, in Los Angeles. What can I say? Ben and I basically fell in love over a thin-crust white clam pizza, and when a restautant offers this very pie, never are we happier. But FLF offered more than just a delectable white clam, bacon and leek flatbread. Our appetizer — a grilled asparagus and chanterelle salad tossed with prosciutto, wilted frisée and Parmigiano — couldn’t have been more delicious; neither could the wine, a local Grenache, nor our sausage, onion and cheese flatbread. Yum yum yum.

You’ve all seen Sideways, right? Well, if you visit these parts, you can do the whole Sideways tour if you’d like, stopping at the various vineyards, tasting rooms, restaurants, attractions, etc. The only Sideways spot we came close to experiencing was the Los Olivos Cafe — where Miles drunk dials his ex-wife Vicki — located in the heart of Los Olivos, an adorable town with a great lunch spot — Panino — and some great tasting rooms and shops.

Los Olivos, Los Alamos, Buellton — I can’t say enough about the whole Santa Ynez valley. It is a beautiful part of the country. Ben and I have visited the area three times now and discover new must-try spots every time. If you are looking for a wine country get away but can’t fit Napa into your budget, consider this area. It is a blast. Apparently there’s a dude ranch in the area as well. We’ll have to scope that out next time.

By the way, we stayed in a great hotel, Hotel Corque. A little photo tour of our long weekend continues below:

cheese plate

oyster

flatbread

beet salad

Piper

In Los Angeles, we stayed at the Buky House, a wonderful Bed and Breakfast located in the La Brea (maybe?) neighborhood of the city.

buky house

ben and bebeka

Downtown Solvang. We had fun cruising the streets. So did the bebeka.

Solvang

There are a ton of bakeries in Solvang each offering many Danish specialties. We particularly enjoyed the kringle and cheese danish at Olsen’s on Mission Drive.

Solvang

For lunch both days we picked up sandwiches, once at The Chef’s Touch in Solvang and once at Panino in Los Olivos. There are several nice patches of grass in Solvang as well as countless vineyards with rolling hills perfect for picnicking.

bebeka

ben and bebeka

Full of Life Flatbread in Los Olivos. Amazing restaurant. Only open Friday, Saturday and Sunday. A must-try spot if you are vising this area.

Full of Life Flatbread

Aebleskivers. Another must-try spot is Arne’s Famous Aebleskivers in Solvang. Arne’s is a dine-in restaurant but you can also purchase aebleskivers — pancake like donut holes — drizzled with raspberry jam and sprinkled with powdered sugar right from a walk-up window on the street. They are delicious.

aliskiver

ableskivers

Los Olivos. A beautiful little town with great tasting rooms, shops and restaurants.

Los Olivos

Panino

Tasting Room

Bridlewood Winery. Bridlewood is located in Santa Ynez. It is beautiful — a perfect spot to picnic. They only have one rule: If you picnic on their grounds, you have to drink their wine. Fair enough. We bought a bottle of Grenache to enjoy with our sandwiches from Panino. It was a beautiful afternoon.

Vineyard

Vineyard

root 246. On Monday evening, we ate at root 246. We kept it simple, splitting a caesar salad topped with a poached egg to start and sharing the burger and a Mexican flatbread as our entrées. Everything was fabulous. root 246 is a must-try spot as well.

root 246

Finally, we headed home, stopping in Los Angeles to meet a dear friend for lunch at Cafe Midi and dessert — some amazing cookies — at Milk. Isn’t Harry adorable?

Harry

Oven-dried Tomato Bruschetta

tom0

I must give credit to the Fair Food Farmstand again for providing another excellent recipe in their weekly email. A few weeks ago, after receiving eight Roma tomatoes (among many other treats) in my CSA, I opened my email to find Ann Karlen’s “tried and true” recipe for oven-dried tomatoes, just the guidance I needed to preserve these seasonal gems.

The recipe required six to eight hours of cooking, so I set the oven to 200ºF, as instructed, placed the prepared tray of tomatoes inside, and went to bed. I could not believe my eyes when I opened the oven door the following morning: The plump, juicy tomatoes had shriveled into desiccated, flat disks. Seeing the dehydrated tomatoes reminded me of lifting the towel from the bowl holding the first batch of bread dough I had mixed and kneaded on my own: Doubled in bulk, seemingly alive, the dough — the transformation of the dough — inspired true amazement.

I had to try one right away. To my surprise, this withered red package tasted incredible! Unable to resist storing my homemade “sun-dried tomatoes” — my intention when I set out to make them — I assembled a little bruschetta. On a toasted baguette from Metropolitan Bakery, topped with a slice of mozzarella from Claudio’s and a basil leaf from the farmstand, these tomatoes make a delectable appetizer — the most adored tastes of summer concentrated in one bite.

Oven-Dried Tomato Bruschetta
Serves 6 as an appetizer

12 plum tomatoes
kosher salt

1 baguette
olive oil
fresh mozzarella, cut into ½-inch thick slices
fresh basil

Preheat oven to 200ºF.
Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.

Place in the oven and bake for six to eight hours, or until tomatoes are shriveled, but not dry and brittle. Check every couple of hours. (The tomatoes should still feel flexible when removed from the oven.) Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar or Ziploc. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.

For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven dried tomatoes and a few small leaves of basil. Serve.

Peaches with Ricotta and Honey

ricottahoney

See, I lied. I thought I had finished posting about peaches this season, but it seems I’ve found one more way to savor this delectable fruit.

This dish couldn’t be simpler to prepare: Slice a peach, top it with a few spoonfuls of fresh ricotta cheese and drizzle the whole mixture with honey to taste. This combination makes a nice dessert, but can be enjoyed really at any time of day: breakfast, lunch, a hearty snack?

This tasty treat is particularly delicious when prepared with juicy white peaches, sweet lavender honey and Claudio’s fresh ricotta.

Stuffed-Squash Blossoms Tempura

blossoms

Every year I look forward to the arrival of squash blossoms at the farmers’ markets. There seems to be only one way to prepare this seasonal delicacy: Stuff them; batter them; fry them. As the Barefoot Contessa says, “How bad can that be?”

I first tasted stuffed blossoms when I worked at Fork. There, during the summer, the fried and stuffed zucchini blossoms replace the onion rings on their signature romaine salad with sauce gribiche. Regulars at Fork adore sauce gribiche, a dressing made with olive oil, lemon juice, capers, chopped cornichons, shallots and tons of fresh herbs — tarragon, parsley, chervil, chives and thyme.

A staple on the menu year round, this salad becomes even more popular every summer with the addition of these delectable edible flowers. I like Fork’s preparation: They stuff them minimally with an herbed goat cheese and coat them in a simple tempura batter. I prefer the light coating of tempura to the frequently used flour, egg, breadcrumb coating, which also is delicious.

This year, Weaver’s Way Co-op at the Sunday Headhouse Farmers’ Market has been carrying the blossoms consistently at three for a dollar or 40 cents each. For a perfect summer meal, make a simple romaine salad with a modified gribiche dressing (recipe below), top with some crispy blossoms and serve with fresh bread and cheese. To quote my favorite food network star again, “Who wouldn’t like that?”

Stuffed-Squash Blossoms Tempura
Serves 4 as an appetizer

1 small shallot, minced
¼ C. basil, chopped finely
¼ C. goat cheese
¼ C. fresh ricotta
kosher salt and pepper

1 egg
½ C. ice water
¾ C. flour

8 squash blossoms
canola oil for frying

In a small bowl, mix the shallots, basil, goat cheese, ricotta and salt and pepper to taste. Refrigerate until ready to use.

In a separate bowl, whisk egg, water and flour. Don’t overmix: batter should be lumpy. Set aside.

Place heaping teaspoons of the cheese mixture into the center of each squash blossom. Place blossoms on a plate, cover with a paper towel or plastic wrap and chill until ready to fry.

Line a plate with paper towels. Heat oil in a large, wide mouth. When a sprinkling of flour sizzles in the oil, the oil is ready for the blossoms. Dip the blossoms one by one into the tempura batter, then place carefully into the oil. Fry each for 30 seconds a side until crisp. Transfer to a prepared plate until all blossoms have been fried.

Serve immediately with a crisp romaine salad dressed in a simple vinaigrette: whisk 1 teaspoon Dijon mustard, 1½ teaspoon honey, ¼ teaspoon kosher salt, freshly ground pepper to taste, 3 tablespoons capers, ¼ cup chopped parsley, ¼ cup cider vinegar and ½ cup extra virgin olive oil until combined.

A patch of pattypan squash blossoms growing on Sam Consylman’s farm in Lancaster:

Peach Bruschetta

PeachBruschetta

For the past year, I have been listening to two of my most reliable sources rave about an Italian restaurant in Northern Liberties. My friends, Meredith, a Jeff med student and native Philadelphian, and her fiancé Matt, a private chef on the Main Line, rank Sovalo as one of their favorite spots in the city.

Joseph and Karey Scarpone, a husband and wife team with children named Sophia and Valentino (hence Sovalo), left the Napa Valley to open this bistro in early 2005. With a great wine list and a menu filled with homemade pastas such as burrata-filled ravioli and seasonal items such as chilled melon soup and local heirloom tomato salad, Sovalo has earned a reputation as one of the city’s best new restaurants.

A few weeks ago, I finally had the chance to experience this highly praised establishment with none other than the restaurant’s two biggest fans. To celebrate Matt’s new job and Meredith’s start of her final year of med school, and in general, to continue celebrating their recent engagement, the three of us trekked across town to Sovalo.

As we approached the front door of this adored Northern Liberties bistro, however, Meredith expressed some anxiety. She worried that the peach bruschetta she and her family had enjoyed a week earlier might no longer be offered: Sovalo prints its menu daily, changing its dishes depending on ingredient availability. To everyone’s relief, however, this peach, robiola, arugula and prosciutto topped grilled bread again starred on the menu. We all savored the delectable combination as a second course and ultimately pegged it the highlight of the evening.

Fortunately, this peach bruschetta, unlike Sovalo’s homemade ravioli or ricotta fritter dessert, can easily be replicated at home. I have a weakness for Claudio’s fresh ricotta and have used that in place of the robiola, but a number of cheeses — fresh mozzarella, mascarpone, goat or Brie — would work well in this tasty summer starter.

Peach and Prosciutto Bruschetta
Serves 6 as an appetizer

1 baguette
olive oil
2 peaches
6 oz. fresh ricotta*
2 oz. baby arugula or watercress
12 thin slices prosciutto di Parma
*I love the fresh ricotta from Claudio’s. At Sovalo, the chef uses robiola, also very delicious. You could also make your own.

Preheat the oven to 400ºF (or preheat a grill to high). Slice the baguette into 12 ½-inch thick slices, place on a cookie sheet, drizzle lightly with olive oil and bake until golden, about 10 minutes. (Or grill for 1-2 minutes a side). Transfer to a cooling rack. Slice each peach into about 12 wedges.

Spread each slice of bread generously with ricotta. Top each with a small handful of arugula or watercress. Top each with 2 peach wedges followed by one slice of prosciutto. Serve.

Wild American Shrimp

shrimp

From tainted pet food to lead paint-coated toys, China is taking heat for a numer of its potentially dangerous products. Most recently, activists warn consumers to be wary of China’s farm-raised fish and specifically its farm-raised shrimp. While America currently imports 90 percent of its shrimp from farm-raised fisheries in Asia, this reality may change as more people learn about the the foreign industry.

The environmentally irresponsible practices employed in many of these Asian facilities have been widely documented. An estimated 3.7 million acres of tropical mangrove forests have been cleared to create multi-acre shrimp farms, destroying important habitats for fish, birds and humans. Untreated wastewaters pass freely from the shrimp cages to the surrounding ocean, polluting the water and aquatic life. And the liberal use of antibiotics, needed to prevent and treat rampant diseases, creates strains of drug-resistant bacteria, potentially compromising our health. These farms, many now abandoned after years of land exploitation, litter the coastlines of China, Vietnam and other big fish-exporting countries.

For these reasons, Seafood Watch, an organization devoted to ocean conservation, ranks wild-caught shrimp from the Atlantic and the Gulf of Mexico as the best choice among warm-water or tropical shrimp and a “good alternative” to its best overall shrimp choice: wild-caught shrimp from Oregon. Seafood Watch recommends these pink, cold-water crustaceans for shrimp cocktail or salad, and praises Oregon shrimpers for achieving low levels of bycatch. This watchdog organization places imported farm-raised shrimp on the “avoid” list.

Catching shrimp in their natural habitat, however, is not a perfect alternative to farming. Seafood Watch estimates that shrimp trawling — the dragging of a trawl net along the seafloor — accidentally catches and kills more than 1.8 million tons of marine life (bycatch) each year, including many turtles and sharks, accounting for more than 25 percent of the world’s wasted catch.

By creating turtle excluder devices (TEDs) and various bycatch reduction devices (BRDs), however, some fishermen have reduced the number of turtles trapped by 97 percent and reduced bycatch of some fish species by as much as 50 percent.

A recent advertsing campaign beginnig, “You’ve been bamboozled. Snooped. Hoodwinked,” stars Southern shrimpers promoting their domestic wild-caught prawns. The shrimpers hope to rebuild an industry severely damaged not only by hurricanes Katrina and Rita, but also by the increasing infiltration of cheap imported shrimp in the market.

For more information about where to find wild American shrimp visit wildamericanshrimp.com. Whole Foods Market sells 16-20 count wild shrimp from the Gulf of Mexico. While it may be a little harder to find, wild shrimp does exist at the market. This summer, search for this environmentally responsible and tasty product — go wild for American shrimp!

Grilled Basil-Garlic Shrimp
Serves 6

2 lbs. large, 16-20 count shrimp
½ cup olive oil
¼ cup freshly squeezed lime juice
½ cup finely chopped basil
4 cloves garlic, minced
kosher salt
pepper

Peel shrimp, leaving the tails on. Run a pairing knife down the backside of each shrimp, removing the vein, while butterflying the shrimp. Place in a bowl with the oil, lime juice basil and garlic. Let marinate in the refrigerator for 20 minutes.

Preheat the grill to high. Remove shrimp from bowl, discarding excess marinade and place on a large plate. Season evenly with kosher salt and pepper. When grill is hot, place shrimp onto grates and let cook for 2 minutes, leaving the cover open. Flip shrimp and cook for another 2 minutes. Remove from grill, pile on platter, and serve immediately with dipping sauce.

Chili-Lime Dipping Sauce
Yield = 2 cups

½ cup freshly squeezed lime juice
¼ cup fish sauce
¼ cup rice vinegar
½ cup thinly sliced shallots
3 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1 carrot, peeled
1 chili, such as Thai bird, Serrano or jalapeno

Combine lime juice, fish sauce, vinegar, shallots, sugar, pepper flakes and garlic in a small bowl. Using a mandoline, vegetable peeler or a knife, cut the carrot into 8 to 10 thin slices. Then with a knife, cut into very fine strips. Add to the bowl. Cut the chili into thin cross sections, leaving the seeds intact, and add to the bowl. Stir all and let sit in the refrigerator for at least 1 hour before serving.

Grilled Flatbread

grilledflatbread

The second Lancaster Farm Fresh CSA box again abounded with beautiful produce: baby lettuces, French breakfast radishes, bok choy, pea tendrils, cremini mushrooms, mustard greens, scallions and, most intriguing, fleur de choy. Fleur de choy, the edible flower of the bok choy plant, can be eaten raw or cooked, or used as a garnish. Chopped and sautéed with garlic and olive oil, the green stalks and yellow flowers brighten any simple pasta dish.

This grilled flatbread, strewn with sautéed cremini mushrooms, scallions and taleggio, and drizzled with truffle oil makes a light summer meal when paired with a simple mixed greens salad.

Grilled Flat Bread with Crimini Mushrooms, Taleggio and Truffle Oil

½ teaspoon instant yeast
1½ cups warm water
4½ cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil

2 tablespoon olive oil
1 lb. cremini mushrooms, roughly sliced
kosher salt and pepper to taste
¼ cup finely chopped shallots
8 sprigs thyme, leaves removed, roughly chopped

olive oil for brushing
4 scallions, trimmed and sliced thinly
4 oz. Taleggio
truffle oil to taste

In a large bowl, sprinkle the yeast over the water. Swirl the bowl to dissolve the yeast, then at 2 cups of the flour. Cover the bowl with plastic wrap and let sit 1 hour.

Add the salt and olive oil to the bowl and stir with a wooden spoon until combined. Add the remaining flour to the bowl, stir to form a mass, then turn mixture onto a lightly floured work surface and knead for 5 minutes, or until smooth and satiny, adding flour only as necessary. Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 2½ hours. Punch down the dough and divide into 4 balls. Place balls on an oiled sheet tray, grease the tops of the balls lightly, cover with plastic wrap and let rise 35-45 minutes.

Meanwhile, in a large nonstick skillet, heat the oil until almost smoking. Add the mushrooms and leave undisturbed for 2 minutes. After 2 minutes pass, shake pan gently, season with kosher salt and pepper to taste and add the shallots. Let cook for 2 minutes longer, until shallots are lightly golden, then remove from the heat. Sprinkle with the thyme, then transfer to a plate to cool.

Preheat a gas or charcoal grill to medium-high. Clean grill grates and lightly grease with oil. Roll each ball into a 10- to 12-inch circle or rectangle. Brush one side of rolled dough with olive oil and place on grill, oil-side down. Close grill cover and let cook 2 minutes, checking after the first minute. Lightly brush the top side of dough with oil, then, using tongs and a spatula flip the dough.

Top dough with cheese and scallions and close grill cover. Let cook for 2 to 5 minutes longer until dough is cooked through and cheese has melted. Remove flatbread from grill, place on cutting board, drizzle with truffle oil, cut and serve. Repeat with remaining dough.

Mango Pico de Gallo

Mango

Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes are at the market, and from May until August, the reddish-green Florida variety will be available.

Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips.

Mango Pico de Gallo
Yield = 3 cups

1 red bell pepper
1 jalapeño
2 mangoes
½ medium red onion
½ cup roughly chopped cilantro
¼ cup fresh squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon sugar

store-bought pappadums (Whole Foods or Trader Joe’s) or tortilla chips

1. Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper (to yield about ¾ cup). Place in a large bowl. Repeat with the jalapeño.

2. Peel the mangoes, then slice fruit from the pit. Finely dice the fruit and add to the bowl (about 1¾ cup). Finely dice the onion (about ½ cup) and add to the bowl with the cilantro, lime juice, salt and sugar.

3. With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice.

4. Serve with pappadums or tortilla chips.