Mixed Grilled Vegetables with Basil-Tarragon Vinaigrette

- 6 portobello mushrooms 
- 2 red onion 
- 1 red bell pepper 
- 1 yellow bell pepper 
- 2 zucchini 
- 2 yellow zucchini 
- 1 fennel bulb 
- olive oil 
- salt and pepper 
Vinaigrette 
- 1/3 cup fresh basil leaves 
- 1/4 cup fresh tarragon 
- 2 tablespoons lemon juice 
- 1 tablespoon white wine vinegar 
- 2/3 cup extra virgin olive oil 
- 1 tablespoon dijon mustard 
- 1 clove garlic 
- salt and pepper 

Directions: 

1. Slice mushrooms into planks.

2. Cut onions in half; cut each half into 4-6 wedges, leaving stem intact.

3. Slice the top and bottom off peppers; discard seeds and ribs, cut into 1x3" strips.

4. Slice zucchini at a 45-degree angle into 1/2" thick slices.

5. Discard fennel tops; slice bulb lengthwise into 1/4" thick sections, leaving stem end intact.

6. In a large bowl, toss vegetables with just enough oil to coat; season with salt and pepper.  Grill over high heat until just crisp-tender, turning once.

7. Put vinaigrette ingredients in blender and puree.  Adjust oil, vinegar, salt and pepper to taste.

8. Arrange grilled vegetables attractively on platter and drizzle with vinaigrette. 

Tarragon Creamed Corn

“Milk” the corncob to extract as much flavor as possible, then make a broth from the liquid with a Parmesan cheese rind and fresh tarragon. But the real secret to the intense corn flavor of this dish is to take about one-fourth of the cooked corn, puree it and then fold it back into the rest of the corn. Save the rinds whenever you use Parmigiano-Reggiano; they will keep for weeks in the refrigerator. Add a piece of cheese rind to soups, stews and other brothy dishes to add deep, savory flavor.

Ingredients:

For the corn cream:

• 3 ears of corn
• 1 bunch fresh thyme
• 1 bunch fresh tarragon
• 6-oz. (185-g) piece Parmigiano-Reggiano cheese rind
• 3 turns cracked pepper
• 4 cups (32 fl. oz./1 l) heavy cream
•  
• 1 lb. (500 g) corn kernels (cut from about 8 ears)
• 1 bunch fresh tarragon, tied together with kitchen twine, plus
    whole leaves for garnish (optional)
• 6-oz. (185-g) piece Parmigiano-Reggiano cheese rind
• About 1 cup (8 fl. oz./250 ml) heavy cream, as needed
• 6 oz. (185 g) Parmigiano-Reggiano cheese, grated
• Kosher salt and freshly ground pepper, to taste

Directions:

To make the corn cream, cut the kernels from 3 cobs. Run the back of a knife blade along the length of each cob to force out any juice and the germ of each kernel into a bowl. Put the corn kernels, corn juice, thyme, tarragon, cheese rind and pepper in a saucepan and pour in the cream. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the liquid is reduced by half, about 45 minutes. Strain through a fine-mesh sieve and set aside. Discard the solids in the sieve.

Put 1 lb. corn kernels in a large saucepan and pour in the corn cream. Add the bundle of tarragon and the second piece of rind. The liquid should just cover the corn; add the heavy cream as needed to cover. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer until the corn is tender, about 15 minutes. Remove and discard the tarragon bundle and cheese rind.

Pour one-fourth of the mixture into a blender and blend until smooth. Pour the blended mixture back into the pan with the corn. Add the grated Parmigiano-Reggiano and mix well. Season with salt and pepper. Serve immediately garnished with tarragon leaves. Serves 8.

Mashed Potatoes with Parsnip & Horseradish

A Geisen family favorite.

2 pounds russet potatoes, peeled and cut into 1/4" rounds
3/4 pound parsnips, peeled and cut into 1/4" rounds
4 tablespoons unsalted butter, room temperature
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/3 cup warmed half-and-half or heavy cream, plus more as needed

Place potatoes and parsnips in a large pot with steamer basket and 1" of water. Cover and bring water to boil. Steam vegetables until very tender when pierced, about 15 minutes. Transfer vegetables to bowl.

Empty pot and wipe dry. Return vegetables to still-hot pot and add butter, horseradish, salt and pepper. Mash with potato masher until smooth. Add 1/3 cup half-and-half or cream and mash again. Add more liquid 1 tablespoon at a time until desired consistency is reached. Transfer to serving bowl and serve immediately.

Edamame Succotash

I decided to try some "clean eating" as I gear up to drop these last 5-10 pounds before the wedding. This dish is super healthy, very colorful, and my cup and a half that I had for lunch comes in at 320 calories, 10 grams of fat, 42 grams of complex carbohydrates, 11 grams of fiber, a whopping 19 grams of protein and only 2 grams of natural sugar. 

From Clean Start by Terry Walters

2 cups water

1 ½ cups shelled edamame

sea salt

2 ears corn, cooked, kernels cut off

1 ½ cups cooked aduki beans

1 small red onion, diced

1 small orange bell pepper, diced

1 small red bell pepper, diced

1 tbsp tamari (or low-sodium soy sauce)

1 tbsp toasted sesame oil

2 tbsp toasted sesame seeds

In a medium pot over high heat, bring water to a boil. Add edamame beans and a few pinches of salt and cook uncovered for 3 minutes. Remove from heat, drain water and return edamame to pot. Add corn, beans, onion, and bell peppers and toss to combine. Add tamari, sesame oil and sesame seeds and fold to distribute all ingredients evenly. Serve warm or cold. Serves 4.

Baked Rice

Wendy & Doug asked us to post this recipe. We have learned that taking the time to bake rice is the only way to go when you need this side dish staple. It's perfect every time!

1 1/2 cups long-grain white rice (we prefer Jasmine)
2 1/4 cups water
2 tablespoons unsalted butter
1 teaspoon salt

With rack at middle position, pre-heat oven to 375 degrees. Spread rice in 8" square glass baking dish.

Bring water, butter and salt to a boil in covered medium saucepan over high heat. Once boiling, stir to combine and pour over rice.

Cover tightly with a double layer of foil. Bake the rice until tender, 40-50 minutes. Remove from oven, uncover and fluff with a fork. Re-cover and let stand 10 mins then serve.

Dill Potato Salad

Jeni seems to have more than a bumper crop of dill these days and Dave recommended that she try this potato salad which incorporates dill three different ways. When I met him and asked him what his favorite foods were he listed Mel's potato salad saying it could never be topped. He has since declared that this is his new favorite.

Dill Potato Salad, Cook's Country June/July 2011 - Serves 8

Note: Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is our favorite brand on Dijon mustard.

1/4 cup white wine vinegar

3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse

3 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

3 scallions, green parts only, sliced thin

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 tablespoon salt, and 1/2 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Can be refrigerated for up to 2 days.)