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Recipes, Fresh From the Garden

Here are the recipes I promised. To read the story about the dinner and the meal, visit my garden adventures blog:
Chilled Romaine Soup  
Chilled Romaine Lettuce Soup

3 tablespoons butter
2 medium onions, sliced
salt & pepper
2 large heads romaine lettuce, cut into “ribbons”
2 1/2 cups chicken stock
1 cup half and half
Shredded lettuce and thinly sliced radishes for garnish

Saute onions in butter, about 3 min. Sprinkle with salt and pepper.
Add the of lettuce to the pan, cooking until it wilts. Add stock, bring to a boil, lower heat to medium and cook until soft, about 5 min.

Process in blender with until smooth. Refrigerate for an hour. Add half and half, adjust the salt and pepper and top with finely chopped lettuce for garnish. Makes 6 cup-sized servings.

Bruchetta Salad

Bruchetta Salad
(I used Brandywine and red pear tomatoes for this; Romas work well, too)

3-4 large heirloom tomatoes (or 6-7 Romas), chopped
2 cloves garlic, chopped fine
1 shallot, chopped (or 2-3 tablespoons chopped sweet onion)
1 tablespoon olive oil
2 teaspoons balsamic vinegar
6-8 basil leaves, chopped
1 teaspoon freshly-chopped oregano
1/4 cup rumbled feta cheese
Olives for garnish
salt & pepper, optional

Several thin slices freshly-toasted French bread, brushed with olive oil on side

Combine first 6 ingredients, mixing well. Let sit on the kitchen counter or in refrigerator, for at least an hour for the flavors to combine. Drain well, lay 1 to 3 thin slices of the toast on plates, then top with bruchetta. Sprinkle on crumbled feta and add olives for garnish.
Red Wine Braised Short Ribs, Corn Pudding, Long Beans and Carrots.
Fresh Corn Pudding
6 ears of sweet corn, shucked, silks removed
1 cup half and half
2 teaspoons sugar or Truvia
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/4 cup (half a stick) butter, lightly melted
3 eggs, beaten

Preheat oven to 350 degrees F.
Oil the insides of 6 ramekins and set aside.

Into a large bowl, coarsely grate corn (it's easy to slice it off with a knife, just don't slice into the cob). With the back of a knife, scrape each cob to get the remaining liquid from the corn. You should have about 2 cups.

Whisk together in a bowl the remaining ingredients and stir into the corn until combined. Pour the mixture into the ramekins and set those in a shallow baking dish. Pour boiling water in the baking dish until it is about half way up the sides of the ramekins. (At this point I often put it in the microwave for 3-4 minutes to heat everything and speed up the cooking time in the oven, and if you do that, you can reduce the cooking time to about 20 minutes). Otherwise, bake the puddings about 45-50 minutes. Remove ramekins from the water and let cool about 5 minutes to set up. Run a knife around the edges and invert each pudding onto plates. Makes 6 puddings.
Green and red long beans with Ginger Carrots

Marinated Long Beans
I grow Thai Red-Seeded Long Beans, but any long bean will work. Pick the beans when they are about the diameter of a small drinking straw. Bring a small pan of water to a boil and drop in the beans (I figured 3 long beans per plate). Let simmer for 5 minutes, take out and let cool. Coil 2-3 beans in a circle like a wreath, tucking parts in and out until they will hold together.

Saute 1 slice of bacon, chopped in small pieces and 1 tablespoon of finely chopped onion, with a scant tablespoon of olive oil. As soon as the bacon and onion are cooked, turn off the heat and pour that over the coiled green beans in a dish.

Fresh Ginger Orange Carrots
This is intended to be a garnish with the beans rather than a side dish but you could increase the amounts and use it as a side dish.

2 medium to large carrots, cut in half, each half cut into spears, lengthwise
1 tablespoon freshly grated ginger
1 tablespoon orange juice concentrate
1 tablespoon butter

Bring water to boil in a small saucepan. Add the carrots and cook for 6-7 minutes or until just barely tender. Drain.
In the same saucepan, combine the ginger, orange juice concentrate and butter and heat just enough to melt the butter. Stir then add the carrots, tossing to coat. Set aside to marinate for at least an hour. These can be served hot or cold. I stuck 2 carrot spears through each green bean "wreath," the beans were hot, the carrots were room temperature.

More recipes to come.

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