zucchini an squash blossoms souffles

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
4 tablespoons unsalted butter + more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk
1 thyme sprig
1 bay leaf
salt
pepper
cayenne
nutmeg
2 pounds small fresh zucchini - coarsely grated
4 large eggs - separated
1 small green serrano chile - finely chopped
4 ounces gruyere cheese - grated
1 tablespoon finely cut chives
2 tablespoons roughly chopped basil
6 - 8 squash blossoms - tough part removed, torn into 1/2-inch stips

steps:
1.  butter ramekins well and set aside.  heat oven to 400 degrees.  melt 4 tablespoons butter in a heavy bottomed saucepan.  stir in flour and cook together over medium heat for a few minutes, without browning.  slowly add milk, stirring constantly with a wire whisk.  add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk if the sauce gets too thick.  remove and discard thyme sprig and bay leaf.  season sauce well with salt and pepper, then add cayenne and nutmeg.  remove from stove and let cool slightly.

2.  sprinkle grated zucchini with 1 teaspoon salt and mix well.  put zucchini in a colander and let drain for 15 minutes.  working with on handful at a time, squeeze out excess liquid from zucchini. discard liquid or use for another purpose.

3.  pour egg yolks into bechamel sauce and beat until smooth.  add zucchini, chopped chile and grate cheese and mix well with a wooden spoon or spatula.  add a bit more salt and pepper, then add chives, basil and squash blossoms.  mix to distribute.

4.  in a separate bowl, beat egg whites until stiff.  stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites.  quickly spoon  souffle batter int ramekins.  place ramekins on a baking sheet and bake at 400 degrees for 10 minutes.  lower heat to 350 and rotate baking tray.  bak and additional 10 - 15 minutes, until tops are nicely browned and small knife inserted emerges dry.  serve immediately.

- new york times, july 2014

spicy crab linguine with mustard, creme fraiche and herbs

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 pound linguine
salt
pepper
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno chile - seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions - thinly sliced on an angle
1 tablespoon tarragon leaves - roughly chopped
cilantro sprigs - garnish

steps:
1.  put a large pot of water on to boil.  add linguine and a generous amount of salt and cook until al dente.

2.  meanwhile, in a wide skillet, warm the creme fraiche over medium heat.  stir in mustard and cayenne and season with salt and pepper.  add crab meat, stir to coat and heat through.

3.  drain pasta and add to skillet.  toss gently to coat pasta, taking care not to break up the crab meat too much.  add the chile, chives, scallions and tarragon and toss to coat.  transfer to warm serving dish and garnish with cilantro sprigs.

- new york times, march 2014

broccoli stem and red pepper slaw

prep time:  tbd
cook time:  tbd
servings:  4 -6

ingredients:
3 cups shredded broccoli stems
salt
1 red bell pepper - cut in thin 2-inch julienne
1/4 - 1/2 cup chopped cilantro
2 tablespoons slivered mint leaves
1 serrano chile - minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon dijon mustard
2 teaspoons minced or grated fresh ginger
1 small garlic clove - minced or pureed
1 tablespoon dark sesame oil
3 tablespoon grapeseed or sunflower oil
1 tablespoon black sesame seeds

steps:
1.  place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 - 30 minutes.  squeeze out excess water.

2.  in a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together.  in a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed oil.  toss with the shredded vegetable mixture.  serve or refrigerate until ready to serve.  sprinkle each serving with black sesame seeds.

- new york times, october 2013

seared fish with beet salsa

prep time:  tbd
cook time:  tbd
servings:  4

salsa ingredients:
3 medium mix of golden, chioggia and red beets - roasted, peeled and cut in a very small dice
2 - 3 serrano or jalapeno chiles - minced
1/4 cup chopped cilantro
salt
2 tablespoons fresh lime juice
2 tablespoon minced shallot or chives
1/2 small tart apple - cored and cut in a very small dice
2 tablespoon olive oil

fish ingredients:
1 1/2 pounds cod fillets
salt
pepper
1 tablespoon sunflower oil, grapeseed oil or olive oil
juice of 1 lime

salsa steps:
1.  combine beets, serrano chiles, cilantro, lime juice, shallots, apple and olive oil in a medium bowl.  stir together, taste and adjust salt.  set aside for at least 30 minutes.

fish steps:
1.  preheat the oven to 400 degrees.  season the fish with salt and pepper.  heat a heavy ovenproof skillet over high heat and add the oil.  tilt the pan to film the bottom.  add the fish fillets and cook for 1 minutes, or until you can easily slide a spatula underneath and turn the fish over.

2.  turn the fish over and place in the oven for 5 - 10 minutes, depending on the thickness of the fillets, until the fish is opaque and can be pulled apart with the tines of a fork.  remove from the heat and transfer to plates or a platter.  squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

- new york times, october 2013

vietnamese-style crispy shrimp cakes

prep time:  tbd
cook time:  tbd
servings:  14 cakes

ingredients:
1 pound shelled large shrimp - coarsely chopped
1/4 cup cornstarch + more for dusting
2 tablespoon minced lemon grass (tender inner stalk only)
2 garlic cloves - minced
2 serrano or jalapeno chile peppers - seeded and minced
4 scallions - thinly sliced, white and light green part separated from dark green tops
1 tablespoon + 2 teaspoon sugar
1 teaspoon salt
1/4 cup asian fish sauce
finely grated zest of 1 lime
1/4 cup fresh lime juice (2 - 3 limes)
oil
1/2 cup fresh cilantro leaves (optional)

steps:
1.  in the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoon sugar and salt.  pulse until mixture forms a coarse paste.

2.  in a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.

3.  heat oil in a large skillet over medium-high heat.  wet hands to keep shrimp paste from sticking.  from 2 tablespoons of shrimp mixture into a 1/2-inch thick patty.  dust patty with cornstarch.  repeat with remaining batter.  fry patties in batches until golden brown, 2 - 3 minutes per side.

4.  serve over rice noodles.  drizzle with fish sauce mixture and strewn with cilantro.

- new york times, february 2013

creamy chilled cucumber and avocado soup

prep time:  tbd
cook time:  none
servings:  4

ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)

steps:
1.  place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender.  salt to taste.  process until smooth.

2.  serve immediately or refrigerate.  garnish with tomatoes, avocado cotija cheese and cilantro.

- unknown

sauteed swiss chard with red onion and serrano chile vinegar

prep time:  20 minutes
cook time:  10 minutes
servings:  4

serrano chile vinegar ingredients:
10 serrano chiles
2 cups white wine vinegar
salt

swiss chard ingredients:
2 1/2 pounds swiss chard
1/2- pound slab bacon - cut into small dice
2 medium red onions - halved and thinly sliced
2 cloves garlic - thinly sliced
salt
pepper

serrano chile vinegar steps:
1.  using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.

2.  bring the vinegar and salt (to taste) to a boil and cook until salt has completely dissolved.  remove from heat and let cool slightly.  pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.

swiss chard steps:
1.  tear swiss chard leaves from thick white stalks.  discard the stalks and coarsely chop leaves.

2.  heat a large skillet over medium-high heat.  add the bacon and cook until golden brown and fat has rendered.  remove bacon to a place with a slotted spoon.

3.  add onions and cook in the rendered fat until soft.  add the garlic and cook for an additional minute.  add the swiss chard leaves, season with salt and pepper to taste and stir to coat the leaves.  cook until the leaves have completely wilted.

4.  add the bacon back to the pan.  add the serrano chile vinegar and continue cooking for 2 minutes.  serve with additional vinegar on the side.

- food network