Tuesday, October 23, 2012

Turkish Zucchini (and Carrot) Fritters - Mücver!

lg bowl
24" square fine cheesecloth
frying pan
food processor
a batch of garlicky yogurt sauce, see recipe at bottom

2 lg zucchini, grated (about 6 cups)
3 lg carrots, grated
1 sm onion, grated
1 block feta cheese, crumbled (~1 cup)
3 eggs, beaten
2-3 cups flour
2-3 Tbsp fresh dill, chopped
sweet paprika

1 cup peanut, canola or grapeseed oil...whatever you prefer.  (Olive oil doesn't quite have the smokepoint, but it'll work okay.  If using, remember: cold pan, cold oil, then heat to temperature for frying.)

Sunday, October 21, 2012

NH-grown Sweet Potatoes!

Have I mentioned that one of my favorite kitchen tools is an immersion blender?  One of our local farms, Shagbark Farm, has turned out an unusual beaut of a sweet potato called 'Bonita'--it's delish!  Have I mentioned, too, that I love using up foods that can see my compost pile on the horizon?  Yup.  Guilty as charged.

Saturday, October 20, 2012

Best Corn Chowder--No Salt Pork Needed

This is a light, ridiculously delicious recipe for classic New England-style corn chowder.  It all boils down to the corn stalk.  No pun intended.  You'll see why.

Break out a large dutch oven or other soup pot.


6 ears corn, shaved, kernels reserved (I like lots of corn.  Period.)

2 cups corn water*
corn oil
1 onion, chopped
2 red bell peppers, seeded, chopped
clove of garlic, pressed
5 or 6 medium potatoes, diced (I also like lots of potato.  Period.)
small bay leaf
Fresh herbs: bay leaf, parsley, thyme...and perhaps rosemary, or even basil would be nice.  Definitely have some chives on hand
1 pint heavy cream, warmed