Although summer is nearing its end, there’s no end to the abundance of fresh farm produce.
Crisp Kirby cucumbers make perfect pickles and sweet corn mixed with crabmeat makes excellent fritters to serve as a first course, or with a salad for lunch. And this summer ratatouille is a lighter version of the delicious French classic.
Bon appétit!
Simple Summer Pickles1 pound Kirby cucumbers, washed and sliced
3 whole cloves garlic, peeled
1/2 cider vinegar, or white vinegar
1/4 cup kosher salt
2 bay leaves
8 whole peppercorns
1/2 cup fresh dill, stalks and flower heads included, coarsely choppedTo prepare:Wash and slice cucumbers.
Place in medium-sized porcelain bowl.
Cover with warm water.
Add all the ingredients.
Cover with a plate that will fit inside the bowl.
Set the bowl in a cool dark place—not in the refrigerator—for 3 days.
Taste a pickle. The longer they stay in the brine, the sourer they become. Soak, at most, five days.
Place the pickles in the refrigerator.Crabmeat And Sweet Corn Fritters(Serves 6 to 8)For the fritters:
1 bunch scallions, finely diced, about 1 cup
Sea salt and freshly ground black pepper, to taste
1 large red or yellow bell pepper, finely diced, about 1 cup
2 cups cooked lump crabmeat, picked over
1 teaspoon Sriracha chili sauce
1 cup fresh corn kernels, cut from 2 to 3 ears of raw corn
3 medium garlic cloves, minced
2 eggs, lightly beaten
1/4 cup milk
Small bunch flat leaf parsley, or cilantro leaves, chopped
1 cup flour
2 tablespoons baking powder
1 quart grape seed oil, or peanut oil, for frying
For the sauce:
1 medium red onion, minced
2 medium ripe tomatoes, seeded and diced
3 tablespoons flat leaf parsley, chopped
1/3 cup ketchup
1 tablespoon drained prepared horseradish
1/2 teaspoon Worcestershire sauce, to taste
Juice from 1 large lemon, to taste
Tabasco sauce, to taste
2 lemons, cut into wedgesTo prepare:Stir scallions, salt and pepper, bell pepper, crabmeat, Sriracha sauce, corn, and garlic together in a large mixing bowl, until blended.
Taste and adjust the seasonings.
Whisk the eggs into the milk.
Add parsley.
Stir into the crabmeat mixture.
Sift flour with baking powder over the crabmeat.
Stir well.
Heat the oil in a heavy saucepan, or small deep fryer, to 350°F.
Shape the fritters into small balls using a tablespoon.
Carefully lower the balls into the hot oil with a slotted spoon. Do not over crowd.
Gently roll the fritters around in oil with a pair of tongs, until they become deep golden brown, about 4 minutes.
Remove the fritters with a slotted spoon, or fry basket.
Drain on brown paper bag, or paper towels.
Keep the fritters hot in oven at 275°F.
Mix onion, tomatoes and parsley together in a small bowl.
Whisk in ketchup, horseradish, Worcestershire sauce, lemon juice and Tabasco, until blended.
Stir into tomatoes.
Taste and adjust the seasonings.
Serve sauce with the fritters. Store extra in the refrigerator.End Of Summer Ratatouille(Serves 6 to 8)1/4 cup olive oil
4 medium onions, chopped
6 cloves garlic, minced
Large handful flat-leaf parsley, leaves chopped
1/3 cup fresh basil leaves, chopped
2 teaspoons herbs de Provence, or thyme
1 large eggplant, ends trimmed, washed, skin intact, cut into 1-inch cubes
3 medium zucchini, scrubbed, ends trimmed, cut into 1-inch cubes
2 green bell peppers, seeded, cut into 1-inch cubes
2 red bell peppers, seeded, cut into 1-inch cubes
6 firm tomatoes, peeled, seeded, coarsely chopped with juices
1 cup white wine
1 cup full-bodied red wine
Sea salt and freshly ground black pepper, to taste
1/4 cup corn starch
1/2 cup cold waterTo prepare:Preheat the oven to 425°F.
Coat the bottom of a large skillet with oil.
Place over moderate heat.
Add onions.
Sauté, until they begin to soften.
Add garlic.
Continue sautéing, until aromatic, about 4 to 5 minutes total.
Add herbs and salt and pepper.
Taste and adjust the seasonings.
Toss all the cubed vegetables in a large, non-reactive baking dish.
Add sautéed onions.
Stir well.
Pour wine over the vegetables.
Cover with parchment paper.
Place a double thickness of heavy-duty foil over the top of the pan.
Seal the edges securely.
Bake, until vegetables are tender, about 1½ to 2 hours.
Remove from oven.
Strain the accumulated juices into a large saucepan.
Set the saucepan over high heat.
Bring juices to a boil.
Simmer about 20 minutes.
Taste and adjust the seasonings.
Whisk cornstarch into cold water, until blended.
Whisk just enough into simmering juices, until they begin to thicken.
Pour the juices over the vegetables
Stir well.
Bake, uncovered, 30 to 40 minutes longer.
Serve at once, or prepare ahead and reheat.
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