Greek Zucchini Fritters

zucchini fritttersThe zucchini this year has been fantastic. Typically by mid-August borers hidden in the stems of squash plants have done their work almost overnight rendering foliage into wilted into a mass of brownish detritus. The few plants that do withstand a borer invasion rarely survive the onslaught of squash bugs, which spread a fungus that paints plant’s big, coarse leaves with white powder. I measure my success in growing squash in how long I can keep either one of these scourges at bay, and this summer has been a banner one. It might be the cold winter we endured, or our relatively cool summer here in the mid-Atlantic, with far fewer hot and humid days than we typically experience, but whatever the reason, the  zucchini, patty pan and yellow squashes have been coming on abundantly and the plants are showing no signs of stress yet.patty pan Read More


Tomato Essence

tomato essenceTomato Essence is actually the clear or nearly clear liquid that is the real juice of the tomato.  What we typically know as tomato juice is actually pureed tomatoes, often thinned with water.  But if you strain tomato chunks through cheesecloth for several hours, what comes out is Tomato Essence, a liquid that has such deliciously pure tomato flavor you’ll want to spoon up every drop.  This liquid can be used on its own, as a soup, spiced with salt and pepper, drizzled with fruity olive oil and garnished with finely diced tomatoes and cucumbers and basil chiffonnade, all thoroughly chilled, for an elegant first course.  Or you can use Tomato Essence to dress a salad, per the recipe below.  Adrienne demoed this for a class at Brookside July 16 2014. Read More


Spring Vegetables Over Rustic Pasta

pasta primevera

 

 

We demoed this delightful pasta dish last week on “Recipes from the Chef’s Kitchen,” a cooking show hosted by Lindsey Gustin on Fairfax Public Access television.  The ragout takes advantage of early spring vegetables and herbs and burst with flavor.  Baby carrots, turnips and even radishes should be available at farmers markets in the next few weeks.  Sugar snaps and fresh garden peas will start appearing in supermarkets by late April and at area markets by mid-May.   You also can use frozen peas or edamame. If you can’t find baby turnips or carrots, trim down mature versions so they are bite-sized.  Organic carrots and turnips tend to have more flavor.   We made this for the folks at USBG April 3, 2014 and again at Brookside April 16, 2014. The recipe was adapted from Fine Cooking. Read More


Butternut-Tangerine Soup

butternut

Demoed on Fox5 News Feb. 26, 2014

This soup is sweet and tangy and, with the topping, crunchy and sour.  All these flavors and textures roll around in your mouth and make you want to just keep eating it. Its color is gorgeous too. Danielle demoed this before a large audience at Brookside Gardens February 19, 2014. Read More


Spiced Carrot Ginger Soup with Cashew Cream

carrot

A deliciously spiced up version of this traditional soup.  Look for organic carrots, which tend to have more flavor and sweetness than regular carrots.  Or pick up beautiful carrots at your local framer’s market. The cashew cream goes wonderfully with this soup but you can always take the shortcut and simply use heavy cream or table cream as a garnish.  Danielle demoed this at the US Botanic garden February 20, 2014. Read More