Leftover Stuffing = "Stuffin' Muffins"

A coworker--thank you, Sheila!--mentioned a leftover stuffing recipe she spotted in the NY Times that sounded like it made for an exquisite brunch dish.  I never did get to looking up the recipe, but here's my interpretation:

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
s&p

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.)

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.

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.

Ingredients:

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

Couple things we've eaten since April.... :~)

Our own 'Best BLT' tomatoes (New Roots stock) with fresh mozz and five kinds of basil (I grew 7 varieties this summer!): Tuscan, lemon, pesto perpetuo, Thai, and dark opal.  Add a generous sprinkling of flor de sal and an ample drizzle of your best evoo, and grab a bib. 

I forget how many people this served.  Oh, that's right, three.  Oink, oink.

A recent craving for an oldie but goodie...seitan pot pie.  Buttery Crust was killer...flaky.  Flaky killer, qu'est-ce que c'est!  Run, run, run awaaaay.... No, don't.

Somewhat-locally made seitan (Sheffield's from VT), Barker's carrots and potatoes, our own peas and a few pearl onions all folded into a luscious homemade veggie stock and cream sauce.  Love fall.  Love pot pie.  Love food.

Ina's Crust:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening (I prefer
• 1 stick cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add shortening and butter and toss quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.  Roll out and use as desired.

I slapped egg wash all around the top side of my filled pot pie dish before draping the pie dough over.  Be sure to brush the top of your crust all over with egg wash, then season with S & P.