Summer Squash

Stuffed Summer Pattypan Squash

Its the middle of Summer here in California and tomatoes, corn and squash are in full production, the farmers markets are filled with all the amazing summer vegetables. There are two categories, Summer and Winter. Summer squash are generally thin skinned with a high water content, ideal for quick cooking, another great thing about Summer squash is the flowers which are great stuffed and fried. I saw these nice green and yellow Pattypan Squash and had the idea of stuffing them like my mom did when I was a kid. Its really too hot today to eat these warm, so they are to be served drenched in extra virgin olive oil at room temperature with a quickly made tomato sauce.

Stuffed Pattypan Squash

Ingredients:

5 medium patty pan squash

1 strip smoked bacon, fine diced (optional)

1/2 cup shredded Parmesan cheese

1/2 cup good quality bread crumbs

1 whole egg

1 T parsley, chopped

1 T onion, chopped

2 cloves garlic, chopped

Extra virgin olive oil

Method:

1. Cut the tops off of the squash and scoop out the center flesh of the squash with a melon baller.

2. In a bowl, mix the chopped squash pulp with the rest of the ingredients.

3. Stuff the squash with the mixture, preheat oven to 400F.

4. Place squash in pan and drizzle olive oil over, roast for 8-10 minutes till golden.

Note: Serve plain or with tomato sauce.

A Twist on the 4th of July

Chicken Tamale with Corn Salsa and Queso Fresco

Grilled Corn & Cherry Tomato Salsa

Spicy Guacamole

When you think of an American holiday, maybe hot dogs and apple pie come to mind, but its always a little different at my house. Today Tamales are on the menu, this was inspired after discovering and shopping at a well stocked Mexican supermarket in the area. I started with chicken thighs that were slowly braised in a red chili sauce until the meat fell off the bone, next I made a green tomatillo salsa, grilled corn and cherry tomato salsa and a spicy guacamole. I also bought a slice of Mexican Queso Fresco which I crumbled, it is almost like Feta cheese but less salty. The most important component to make is Masa, which is the same dough used in making corn tortillas, it can be found sometimes already made or a "just add water" powder. Now with all the component's done it was easy to assemble the tamales. A spoonful of soft masa dough is placed in the center of a water softened corn husk, a spoon of shredded chicken is placed on top then its folded like a small square package, next into a steamer for about an hour and its dinner time dinner time. I also made a vegetarian version using black beans and grilled corn. Dinner was good and now its time for the fireworks.

Provencal Fish Stew

I had all the ingredients to make a fish soup, so that's all the inspiration I needed. I used Sea bass, fennel, onion, tomato, saffron, garlic and black olives. I would have liked to use mussels and maybe a grilled bread slice to go with it.

Ingredients:
8 oz. Sea bass, diced
1 Fennel Bulb , diced
1/2 Onion, diced
3 clove Garlic, chopped fine
1 Roma Tomato, diced
2 Cups Water or Fish Stock
Kosher Salt/ Pepper to taste
1 Tablespoon Parsley, Chopped
Black Olive paste as desired
1 Pinch Saffron

Method:
1. Saute all vegetables in extra virgin olive olive oil.
2. Add diced fish, saffron and broth, bring to simmer and cook till fish is done.
3. Ladle into preheated bowls and garnish with chopped parsley and olive paste.

Yield = 4

Ricotta and Spinach Ravioli

I made a simple fresh ravioli tonight using a herb pasta dough and a filling of garlic sauteed spinach with ricotta cheese. I added fresh chopped parsley to the pasta dough while mixing which gave it bright green flecks of herbs on the thinly rolled out sheets, next small tablespoons mounds of the spinach-ricotta filling were placed along the sheets of dough every few inches, then the dough was folded over and sealed, pushing out any air bubbles. The next step is to cut out the ravioli and either cook them right away or freeze for another time. The best thing about using fresh pasta is that they cook very fast and you will not have to wait too long before eating them. I served them with a simple sauce of ripe cherry tomatoes, herbs, black olives, garlic and extra virgin olive oil.

Mediterranean Style Sea Bass

I cooked a simple dinner tonight using Sea Bass and all the Mediterranean flavors that I love, Garlic, Fennel, Olives and Tomatoes. The fish was a locally caught sea bass bought from my fish guy at the market, he is honest with me and will only recommend whats new and fresh. The fish was simply seasoned and sauteed in olive oil. While the fish was cooking I sauteed diced fennel bulb, sliced onions, garlic and cherry tomatoes, I bunch of spinach was added at the end to quickly wilt and then the vegetables were placed in a mound on a preheated plate. I like using condiments with fish and I decided on using a classic black olive tapenade. I love all the different flavors and bright colors of this dish and it was Delicious too.

Tapenade

Ingredients:

1 cup pitted Nicoise Olives

1 Tablespoon Capers (salt packed)

2 each Anchovies (salt packed)

2 Tablespoon Extra Virgin Olive Oil

Juice of one Lemon

Method

1. Finely chop to a fine paste or pulse all ingredients in a blender.

Note: If using salt packed ingredients, rinse well to remove excess salt.

Harissa, The North African Hot Sauce

If you like making your hot sauces, then this should be one to try, Its Harissa from the North African Countries of Morocco, Algeria and Tunisia. Its a very common condiment that's used in a wide range of dishes from these Countries, its spicy but with a lot of smoky flavor from the dried chilies and toasted spices. Try it as you would any other hot sauce.

Ingredients:

10-12 dried Chile de Arbol or Ancho Chilies

3 cloves garlic

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 cup olive oil

Method:

1. Soak the dry chilies in warm water for about 30 minutes to rehydrate and soften them.

2. toast the seeds in a hot dry saute pan for a few minutes till they just start to smoke.

3. Blend all ingredients in a blender till smooth.

Store refrigerated in small jars with a layer of olive oil on top of the paste.

Father's Day Breakfast Hash

Normally people would cook for the father on this day but I like cooking too much to let someone else have all the fun doing it. Making some kind of hash on Sunday mornings is common in my house and today we will keep up the tradition. Today's hash is a "use what I find in the refrigerator hash" and there were good ingredients available, Cooked Chicken, Italian Sausage, Yellow Bell Pepper, Russet Potato, Bacon and Eggs. Everything is cut into cubes and cooked in a non stick pan till tender and golden, a Fried Egg and a fiery spoonful of North African Harissa sauce to finish because I like spicy foods.

Ingredients:

1 russet Potato, diced

1 Yellow Bell Pepper, diced

1 cooked Chicken Breast, diced

1/2 cooked Italian Sausage, diced

1 strip Smoky Bacon, diced

1/4 yellow Onion, diced

2 Eggs

Optional: Harissa or other hot sauce

Method:

1. Saute all ingredients in a non stick saute bacon till golden brown, divide on warmed bowls.

2. Fry Eggs in a dash of olive oil in a non stick pan and serve one per bowl of hash, spoon Hot sauce over eggs if desired.

Yield= 2

Orzo Pasta Salad with Olive, Feta and Radicchio

Orzo Pasta Salad

I made a very flavorfull and colorfull salad at work the other day, it has a lot of ingredients that I love like Radicchio, Kalamata olives, Feta Cheese, Fresh Basil and sun dried Tomaoes. I used orzo pasta which resemble grains of rice and quickly grilled the radicchio which gives it a slight smoky flavor.

Ingredients:

1 cup cooked Orzo pasta

1/4 cup slice Kalamata olives

2 each lightly grilled Radicchio

1/4 cup Feta cheese

handfull Fresh Basil Leafs

1/4 cup Sun Dried Tomatoes

Pinch whole Flat Leaf Parsley

1/2 cup Extra Virgin Olive Oil

3 Tablespoons Sherry Vinegar

Kosher Salt/Fresh Cracked Pepper

Method:

1. Mix all ingredients and add salt to taste (note: the feta and olives are salty)

Avocado

I was trying to come up with ideas for serving avocado which is one one my favorite foods, a different way is using a mellon baller to make perfect balls of avocado. These were just drizzled with sea salt and extra virgin olive oil, but adding other ingredients would make a nice salad. Maybe cucumbers or tomatoes? I will continue to play with my foods and dream up new combinations of flavors.

Baby Arugula

I am growing Arugula (Rocket) its one of my favorite greens and I use on everything, these very young plants already have the bright peppery flavor that I love, look for these greens in upcoming recipes.

Fast & Easy Non Fat Granola

On a whim I had the idea of making granola for breakfast this morning and its good to have around the house for a quick snack. People seem to think that granola is very healthy to eat, the basic ingredients of grains, nuts and dried fruits are healthy, but most of all the fat and calories come from the sugar and butter used to make it. My batch was simply oats, almonds and golden raisins, for additional sweetness I used agave nectar which comes from the agave plant that tequila is made from. It's a sweet liquid syrup that is fat free and has about 60 calories per tablespoon. Any combination of grains, nuts and dried fruits can be used, also chocolate chips or M&M's can be added to make it more of a trail mix. I made a bowl with non fat yogurt, Manila Mango and blueberries.

Ingredients:

2 cups rolled oats

1/2 cup golden raisins

1/2 cup almonds (whole or sliced)

4 tablespoons agave nectar

dash cinnamon powder

dash vanilla extract

Method:

1. Combine oats, almond, cinnamon, vanilla and nectar on a sheet pan.

2. Bake at 350F for about 10-15 minutes, mix as needed so it is evenly browned.

3. Remove from oven, let cool then add the raisins, mix well and store in air tight containers.

Tomato Omelet

I made a simple three ingredient breakfast this morning with eggs, diced tomatoes and shaved Asiago cheese. Beaten eggs go into a heated olive oil drizzled non stick pan, after a few moments of cooking till the eggs are almost set, a spoonful of sauteed tomatoes and the cheese go on, the eggs are folded over into the classic omelet shape, more cheese and tomatoes go on top with a sprinkle of parsley.

Friday Night Rack of Lamb

Its been a long busy week at work, so with the start of the weekend I went all out with a rack of lamb for dinner. I don't eat lamb often but sometimes I am in the mood for it and this was it. I started my weekend with a very nice evening sail on San Francisco bay then when I got home I started preping dinner with a glass of good red wine. First I made a tomato, onion and saffron chutney then I simply seasoning and roasted the lamb rack in a hot 400f oven for about 12 minutes. I allowed the lamb to rest before cutting into chops and served them with the tomato chutney. The weekend is off to a good start.

First of the season Tomato Risotto

I am starting to see nice tomatoes showing up at the farmers market now, you know its just a tease for whats to follow in a few months. I bought some tomatoes anyway because I am ready for summer to start. I first had the idea of doing a salad of tomato, mozzarella and basil, but I thought the flavors would not be perfect for that yet. A way of concentrating the flavors would be to sun dry or in my case, oven dry. So that's what I did, all afternoon in a 200F oven with a little olive oil and garlic for flavoring. Next I made a simple risotto using a tomato stock and finishing with the chunks of oven dried tomato and fresh basil. It was a lot of work in front of the stove but it turned out great and I will try it in a few months when tomatoes are at there peak.

Cherries

The markets are flooded with cherries right now, they will only be around for a few weeks. Buy them and eat them, they are so good.