Category: banana peppers

Bread and Butter Pickles Chez Edouard

Bread and Butter Pickles Chez Edouard

So what does this photo have to do with tonight’s menu? Nothing really. But yesterday I made these jars of bread and butter pickles and this morning I felt inclined to take a photo. Next fall and winter, I’ll be enjoying these as well as the dill pickles that I have been preserving along the course of the summer thus far. I’m anxious to make relish next weekend.

But on to tonight’s menu. On a hot summer day, a soup is probably the last thing most folks would think of cooking for dinner, but the abundance of fresh produce makes this a particularly wonderful time to combine the vegetables on hand with some fresh water, simmer until the flavors marry, and serve with a cornmeal muffin and a side salad. Simple, direct, and of the moment.

Summer vegetable soup of tomatoes, squash, onions, garlic, corn, new potatoes, and green beans garnished with finely diced banana peppers
Cornbread muffins
Garden salad with creamy dill dressing

A perfect peach


Sunday’s Menu

Tonight I am revisiting a dish from the rchives. Because I hadn’t prepared it in such a long time, it seemed the apropriate point to revise and update the basic theme. A few notes: Many fish filets can still have bones no matter how good the fishmonger is with their filleting skills, so it’s a good idea to use the “finger press” method to detect and then dig out any bones you may find with kitchen tweezers. Next, when I say “barely wilted” baby spinach, I mean just that—you do NOT want “melted” spinach—it should only stay in the saute pan for a few seconds. The toasted cornbread crumbs add a nice bit of “crunch” to the menu, as do the pine nuts tossed with the rice.

Baked grouper with onions, peppers, garlic, and cherry tomatoes, served over barely wilted baby spinach and topped with toasted cornbread crumbs
Brown rice tossed with pine nuts

Peach crisp

This menu at first sight, might seem as if it fits more into a fall/winter venue. But if you review the various components, I think you’ll find it particularly appropriate for the late summer. While the chicken breast (with skin and bones attached), is roasted, that happens with a refreshing lemon and garlic note. The bread dressing features summer peppers and a topping of fresh tomatoes and parmesan cheese. The green bean and corn chilled salad also brings this menu more in line with the summer months. And the peaches from Tigo Orchards in Pennsylvania are gorgeous at this time of year! A note to those who are not in the loop with my prior blog posts—the chicken MUST be organically-fed and free-range in order for it to be superlative in
flavor. It makes all the difference in the world.

Chicken breast roasted with fresh garlic slices stuffed under the skin and lemon carpaccio
Cornbread dressing with celery, onions, banana and Italian peppers, with herbs from the deck garden and topped with fresh heirloom tomatoes and parmesan
Chilled salad of green beans and corn with a rice wine vinaigrette

Peach crisp

Many thanks to those who left comments on yesterday’s post. Tonight’s menu is pretty “typical” summer fare with a few twists along the way. I’m sure most folks don’t think about grilling turkey tenderloins, but it’s a great alternative to chicken breasts. I marinate the meat in a mixture of lemon juice, garlic, chili powder, and olive oil for several hours ahead of time. As for the other components, there are a few
surprises as well. The potato salad includes roasted banana peppers and onions and is dressed with vinaigrette as opposed to the traditional mayonnaise-based accompaniment. The filling for the deviled eggs includes pickle relish. The green beans are first blanched in boiling water, then drained and roasted in a hot oven with salt, pepper, and olive oil. But the corn—well—in this case it is just plain corn-on-the-cob boiled and served with melted butter and sea salt.

Deviled eggs with sweet pickle relish stuffing
Marinated turkey tenderloins grilled over the coals
Potato salad with roasted peppers and onions with cider vinaigrette and celery seeds
Roasted green beans
Fresh blackberries and pineapple wedges

This menu takes a bit of preparation, but is well worth the effort. The abundance of fresh, seasonal produce can inspire any number of variations. This week I ran across beautiful banana peppers, heirloom tomatoes, and the first shell beans at the market, along with some locally-grown mushrooms. The peppers are split in half
horizontally for stuffing, the top (stem ends) of the tomatoes are cut off and the seed pockets removed, and the mushrooms lose their stems to provide a nice well in which to place the pureed bean mixture. Once all of the veggies are stuffed, they simply go into the oven for about 30 minutes to roast on a parchment-lined baking sheet. Yes, a bit of work, but once you are finished there are sure to be leftovers, so you won’t have to worry about what to cook later on in the week—just reheat the leftovers!

Banana pepper halves stuffed with couscous steamed with herbs, shallots, and tomato juice
Heirloom tomatoes stuffed with fresh mozzarella, and topped with fresh breadcrumbs and basil
Portabella mushroom caps stuffed with a puree of fresh shell beans and garlic
Steamed whole green beans
Yeast rolls Chez Edouard

A fresh apricot

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