Goodbye, Summer

While I must admit I'm enjoying this cool Northeast weather, I am rather sad at the fading of summer and likewise summer produce. And I didn't even can anything this year (although there's hope yet for apple season)! Recently we made two un-recipe meals from some of the last of summer's produce.

Meal One: Breakfast for Dinner - Eggs and Bacon with Hash of Local Red Potatoes, Leeks, and Yellow Squash. (Let's see if I can remember how I made it - but the point is to give you ideas, anyway, 'cause you can just make it up too with what you have.)
Chop and cook several pieces of bacon to brown and render fat; throw in some roughly chopped garlic until fragrant. I probably added a little vegetable oil too, before tossing in chopped squash and leeks and letting them soften and brown. Then, add the diced potatoes with some salt, pepper, and paprika... let it brown a little by leaving it alone for a while, stirring, leaving it alone...; pour in chicken stock mixed with some cream and a few dashes of Tabasco. Cover, and let potatoes soften and simmer off the liquid. I've never been able to get my hashes crisp but this was great even mushy. Eggs and bacon on side - done!

Meal Two: Breaded Fried Local Eggplant with NJ Heirloom Tomatoes and Mozzarella (http://www.antoniomozzarella.com/).
Slice eggplant; bread by dipping in flour, then beaten egg, then bread crumbs. Let the eggplant chill in the fridge for about 10 minutes; then fry in maybe 1/2 inch hot vegetable oil for a few minutes each side until golden brown. We put these on top of salad while still hot. I also made a little drizzle sauce with sesame oil, soy sauce, mirin, garlic, and sugar to go over the eggplant and salad. Then we had the tomatoes and mozzarella on the side. Awesome.

Simple but Very Decadent Potatoes

I am so inspired every time I see this blog, and I will be making the easy risotto tonight! Trevor has been out of town on business for most of the summer, so when he comes home, I start to cook again. I just hate cooking for one person, and I guess I go overboard and want to cook everything when there are 2 people in my house again. Here is a recipe for gruyere potatoes; they are very rich but very easy to make. We have also substituted a good sharp cheddar for gruyere as gruyere can be pricey.

2 C grated Gruyere cheese

1 lb baby new potatoes (I have used Yukon gold and baby red potatoes)

1 C heavy cream

1/8 t pepper

Salt to taste

Heat oven to 375.

Put whole potatoes into cold ice water. Bring to a boil and cook until a knife can be inserted and potatoes are firm, not falling apart. Drain potatoes. Mash potatoes with a fork like you are making smashed potatoes but not mashed potatoes--leave chunks to give substance to the potatoes. Add cheese, heavy cream, and pepper and mix well. I usually divide the mixture into ramikins but I have also made one big casserole dish. Put into oven for 20 minutes or until golden brown. When you take them out, it's best to let them sit for about 10 minutes to solidify and cool.

Roasted Winter Vegetables

Maybe this is old news, but I just recently discovered how delicious carrots, parsnips, potatoes, yams, and butternut squash are cut up and roasted in olive oil and salt and pepper.  You can cook them in any combination (carrots and parsnips are delicious together), just make sure the veggies are cut in similar sizes so they will cook at the same speed.  My picture features potatoes and sweet potatoes, so I've included the recipe for that, but whatever you have on hand will be delicious.


2 sweet potatoes, peeled and cut in 11/2 in cubes
2 baking potatoes, peeled and cut in 1 1/2 in cubes
3 tablespoons olive oil
1/2 tbsp kosher salt (or to taste)
1 1/2 tsp freshly ground black pepper


Preheat oven to 425 degrees.

Prepare your vegetables, minding that they will shrink while cooking, so don't make the pieces too small.  Place the cut pieces on a sheet pan.  Add the olive oil, salt, and pepper and toss well.

Roast for about 25-35 minutes, depending on the size of your vegetables (1 1/2 in cubes usually take 25 min), and turning once half way until golden and crisp.  Serve hot.