Butternut Fritters

I haven’t forgotten about this blog—but my house is a little disjointed, inside and out. Cooking has not been high on my list of things to do.

First of all … I am a construction zone! Parts of my house that have been falling apart for years are now being fixed. In general, I’m happy to see the work being done. Of course, I wish the process were less expensive. And I wish the nice construction guys would arrive just a tad later in the morning. I’m thrilled that the house is going to be solid again, however.

My Driveway

My nice friend Michael has also been painting inside the house. I envisioned a soft buttery yellow for the living room so I bought many, MANY paint-sample cans and had friends help me paint swatches on the living-room wall. For a while the room looked like a patchwork quilt. We finally decided on a very light yellow. Even after all of my consultations and deliberations, I’m not 100 percent sure that the color is not TOO light and TOO yellowy. (I’d show you a picture, but the color doesn’t show up well on my camera.)

It’s clean and fresh, however, so I’ll live with it quite happily. Now if I could just remember where everything went on the walls and in the room before we moved it all in order to paint!

Michael also painted the kitchen a brighter yellow, which I adore. While he was painting, however, cooking not only slowed down. It stopped.

Finally, the indoor space has been disrupted by two adorable little boy foster kittens who are staying with us for a while. Luckily, my own Ruby and Truffle adore them. Having three young cats in the house makes things awfully lively, however, particularly in the middle of the night. The good news: the mice coming in for the winter are being hunted down relentlessly. The bad news: my feather boas apparently look like big mice.

Ruby is very proprietary about her friend Jojo.

Despite all the chaos I did decide to create a new recipe a couple of days ago. Before my farm share ended last week, the farm supplied us with a couple of months’ worth of squash. I love squash, particularly butternut squash. I’m happy eating it mashed or made into soup or roasted in the oven.

With all the rain, however, I was longing for something novel and (I admit it) slightly fattening. So I decided to try fritterizing some squash.

I’m partial to savory rather than sweet fritters so these are just a little spicy. To tell you the truth, I’m not sure whether they’re fritters or pancakes; they have a certain latke-like consistency. Whatever they are, they’re extremely satisfying now that the weather is getting just a bit cooler. I imagine one could make them with other types of fall squash.

Here’s the recipe. I’ll be back with another when things calm down a bit on the home front!

Butternut Whatevers

Ingredients:

2 eggs
1 teaspoon salt
1/2 teaspoon ground chipotle pepper (a little less if you don’t like spice)
1-1/2 teaspoons ground cumin
chopped chives, parsley, and/or cilantro as desired
1 clove garlic, finely chopped
1/2 cup flour
1/2 cup (generous) grated sharp cheddar cheese
2 cups grated butternut squash (peel the squash first and scoop out the seeds and goop; 2 cups will be about half of a small squash)
peanut, canola, or even olive oil as needed for frying

Instructions:

Preheat the oven to 200 degrees.

In a bowl whisk together the eggs, salt, spices, herbs, and garlic. Stir in the flour, followed by the cheese. Mix with a spoon until blended; then stir in the grated squash. Your batter will be mostly squash.

Pour oil into a frying pan until it just about covers the bottom of the pan when you swirl it around to distribute it. Heat the oil until it is about 350 degrees. (It will shimmer!)

Pop spoonsful of batter into the hot oil.

Cook the batter quickly, turning as needed, until it is golden brown. Do not crowd the fritters in the pan! They will be idiosyncratic but lovely. Add a little more oil if you really must for frying.

When individual fritters are ready drain them on paper towels and store them in the warm oven until all the fritters have been cooked.

Serves 4 to 6 generously.

Butterscotch and Truffle

Taffy's Succotash

Taffy last year with the faithful Truffle (also a big fan of succotash!)



Tomorrow is my mother’s birthday. Jan Hallett Weisblat (a.k.a. Taffy) would have turned 94 this September 26. So naturally I’m thinking about her. And it’s only a small step from thinking about her to cooking her favorite dishes. Both the thoughts and the food make me smile.

Each year that I can remember she kept her eyes open in August and September for what she called “pink beans.” They are also known as cranberry beans; when I purchased them recently at Foster’s Supermarket in Greenfield, Massachusetts, they were labeled simply “shell beans.”

These fresh beans are encased in pink-and-white-mottled skins. When removed from their shells the beans themselves are also white with pink flecks, although they trade those colors for a less exciting uniform beige when cooked.

Whenever my mother saw them, she would buy them, take them home, and make succotash. I have a feeling the beans were grown on her grandparents’ farm when she was growing up because they represented home to her. Now they speak of home to me as well.

I made pink-bean succotash a couple of weeks ago in Taffy’s memory. She never actually measured the beans or the corn or the cream so the quantities below are approximate. If you want to dress up your succotash, add a little sautéed onion, some herbs, and/or a little bacon garnish. My mother never did so the recipe below is rather plain.

Its flavor is far from plain, however. The beans have a subtle but unmistakable nutty taste. When you throw in the corn and the cream (or half and half) and grind a small hill of pepper on top you end up with a dish fit for a queen.

The succotash embodies my mother’s ability to take joy in simple, everyday pleasures. If I can be half as joyful in my lifetime, I will count myself lucky.

Succotash à la Taffy

Ingredients:

2 cups shelled cranberry beans
2 cups water, plus more water as needed
salt to taste
the cooked kernels from 3 ears of corn
cream or half and half as needed (between 1/2 cup and 1 cup)
lots of freshly ground pepper

Instructions:

Pick over the beans, removing any that have turned brown.

In a medium saucepan bring the cranberry beans, water, and salt to a boil. Reduce the heat, and simmer until the beans are tender but not mushy. This will take between 15 and 45 minutes, depending on the age of the beans. (The younger they are, the less time it will take.)

Stir the beans from time to time while they simmer, and be sure to add more water if you need to. At the end of the simmering process the beans should still have a little—but not a lot of—liquid in their pan. Do not drain off this liquid.

Stir in corn and cream or half and half to taste. The beans should be in a gentle liquid bath but shouldn’t be drowning. Cook for another 5 minutes or so, until everything is heated through.

Grind pepper over the succotash and serve it. Serves 6 to 8 hearty eaters.

My New Go-To Pizza Crust

A Mini-Pizza with Spiced Lamb

I have made a variety of pizza crusts over the years. They are generally quite tasty. But they’re generally also a lot of work. I’m just not geared toward stretching things gently.

A couple of weeks ago, however, I tried a recipe published in the 1960s, in TV Guide of all places. The recipe was from entertainer Danny Thomas, and it walked me through making Laham Ahjeen, Lebanese lamb patties. Thomas was pictured in full chef’s regalia making this dish “from his homeland—Toledo, Ohio.”

The patties were simple, a mixture of lamb and spices on a basic flatbread. Once I discovered the flatbread, a metaphorical light bulb went off above my head. I realized I could use it as a pizza crust! So last week I made tiny Margherita pizzas using the same dough recipe. They were WONDERFUL … and I had no trouble shaping them!

Here is the flatbread recipe, slightly adapted from Thomas’s original. So far I have made 12 or 18 patties with it. I imagine one could also make one large pizza, but I love the tiny version so much (I really get a kick out of miniature food) that I’m not tempted to do that right now.

Since we still have tomatoes and basil galore, I’m planning to make another batch of mini-Margheritas soon. I suggest my readers do the same. Here’s my Margherita recipe to use as a guide.

Luckily for me, the dough balls do NOT have to be perfect rounds!

Inspired by Danny Thomas Pizza Crust

Ingredients:

2 tablespoons vegetable shortening
2 tablespoons butter, plus a bit more later if necessary
1 envelope yeast
approximately 1/2 cup lukewarm water (a little less is okay)
2 cups flour
3/4 teaspoon salt

Instructions:

Begin about 4 hours before you want to bake your pizza/patties.

In a small saucepan melt the shortening and the 2 tablespoons butter. Set aside to cool slightly.

Combine the yeast with the lukewarm water and let it proof briefly.

In a mixing bowl whisk together the flour and salt. Stir in the shortening. Add the yeast to the flour mixture.

Mix and knead the dough until it is firm enough to roll. If the dough refuses to hold together, add a small amount of melted butter. Place the dough in a greased mixing bowl, cover it with a damp cloth, and place it in a warm part of the kitchen to rise until it has doubled in bulk (2 to 3 hours).

When the dough has risen, preheat the oven to 450 degrees.

Cut the dough into 12 pieces (or 18), and place the pieces on a cookie sheet covered with a damp cloth. Allow them to stand, covered with a damp cloth, for about 1/2 hour. Use the palm of your hand and your fingers to shape the balls into little flat rounds. They will be between 3 and 4 inches in diameter, depending on how many you are making.

Place the rounds on cookie sheets covered with silicone or parchment. Cover the rounds with the toppings of your choice—spiced meat or pizza ingredients—and bake until done, between 10 and 20 minutes. (How long the baking takes will in part depend on your toppings.)

Serves 12 to 18 as an appetizer, 4 to 6 as a main course.

End of Season Peach Cobbler

Peach season is winding down in our corner of Massachusetts. I’ll miss it, but apples are on their way!

I have made this cobbler a couple of times in the past few weeks with juicy local peaches. Once I used peaches alone (the photo at the top of this post, courtesy of my friend Lisa Johnson); once, half blueberries and half peaches (the photo at the bottom).

The dessert is simple to make. It’s even simpler if you make the fruit base the night before and throw things together to bake while you’re eating your main course.

If you love ginger with your peaches, substitute a little of it for the cinnamon. Or just add ginger along with the cinnamon. I love ginger but not necessarily in peaches so I left it out.

The Cobbler

Ingredients:

for the fruit base:

1/2 cup sugar
2 tablespoons cornstarch
4 cups chopped peaches (or half peaches and half blueberries or raspberries)
3 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon butter, diced

for the cobbler crust:

1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten
1 teaspoon vanilla

for the topping:

2 tablespoons brown sugar

Instructions:

Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.

Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the fruit and lemon juice.

Bring the mixture to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon.

Spread the fruit n the prepared pan. Dot the top with butter.

To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.

Whisk together the milk, egg, and vanilla. Add them to the dry ingredients, and mix just until moist. Drop the resulting mixture onto the peaches, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps.

Bake until lightly browned, 20 to 25 minutes. Serves 8.

Slightly Southwestern Corn and Tomato Soup

Late summer has arrived, and I’m ambivalent. Part of me adores the golden light, the bursting tomatoes and cucumbers, and the crisping air.

Another part of me knows that soon the light will be replaced by darkness, the tomatoes and cukes will yield to empty vines, and the crispness in the air will give way to chill.

I’m determined to take advantage of every moment of warmth and yumminess before those “soons” arrive.

This soup helps. It takes advantage of the full, ripe tomatoes and corn I can’t stop bringing home. Its ingredients and flavor pretty much embody freshness. And it can be frozen to be enjoyed in the winter.

The mixture is flexible. If you like corn more than you do tomatoes—or if you have more corn than you do tomatoes—up the corn content. If you have tomatoes about to get too soft, use more tomatoes. Add other vegetables if you have them in the house; a few beans or a little carrot won’t hurt. If you don’t have broth on hand, use water instead but increase the salt and cilantro … and maybe toss in a little cumin seed.

In short, be at ease and enjoy making and consuming your soup. And enjoy what’s left of this glorious season.

Ingredients:

for the soup:

2 cups corn
2 cups tomatoes (if you have the patience to dip them in hot water and peel them, you’ll avoid having little pieces of tomato skin in your soup; if you don’t, live with the skin!)
1 large onion, roughly chopped
1 large garlic clove, minced
1/2 bell pepper, roughly chopped
seeded jalapeño peppers to taste (I used two when I tested the recipe, which made for a slightly spicy soup; I would probably add at least 1 more next time!), roughly chopped
a handlful of fresh cilantro leaves
1 quart chicken or vegetable broth
salt and pepper to taste (how much salt depends on how salty your broth is)

optional garnishes:

sour cream or Greek yogurt (just a little bit makes the soup creamy)
grated store (Cheddar) cheese
tortilla crisps (corn tortillas cut into small strips and fried briefly in canola oil)
more cilantro leaves

Instructions:

In a large pot, combine the soup ingredients. Bring the soup to a boil; then reduce the heat and simmer, covered, until the vegetables are tender (about 30 minutes).

Cool the soup slightly, and puree it in a blender or food processor. Serve with or without the garnishes. (I like them!)

Serves 6 to 8.