Recipes 8/21 & 8/22

By admin|August 20, 2013|Information

Easy Dragon Beans

1  1/2 C dragon’s tongue beans

1 Tbls olive oil

2–3 cloves garlic, crushed

1 tsp dried basil (or 1 Tbls fresh basil, chopped)

Salt and fresh ground pepper to taste

Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil.

Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes.

Toss with the olive oil, garlic, basil, salt and pepper and serve. (From

Jalapeño/Tomato Mac & Cheese

3 saladette tomatoes

1/2 C dried bread crumbs

1/4 C cornmeal

3 Tbls unsalted butter, melted

1/2 lb uncooked macaroni

4 Tbls unsalted butter

12 oz can evaporated milk

2 eggs

1 tsp dry mustard

1 tsp sea salt

fresh ground black pepper, to taste

16 oz cheddar, colby or Monterey Jack cheese, grated

2 jalapeño peppers, seeded and cut into thin rounds

Chop the tomatoes and place in a fine sieve to drain the juices, tossing occasionally. Meanwhile, combine the bread crumbs and cornmeal with the melted butter and set aside.

Cook the macaroni to al dente in a large saucepan according to instructions on the package. Drain and return to the saucepan. Add the remaining butter.

In a large mixing bowl, whisk together the milk, eggs, mustard, salt and black pepper. Add 3/4 of the cheese and combine.

Stir the cheese mixture into the macaroni and butter over medium heat. Keep stirring for 5 – 10 minutes or until the sauce thickens and is hot and bubbling. Remove from heat and stir in the tomatoes and jalapeños.

Preheat an oven to 350°. Pour the macaroni into a lightly greased 2-quart casserole dish. Sprinkle over the remaining cheese, followed by the bread crumb and cornmeal mixture. Bake uncovered for 30 – 40 minutes or until the bread crumbs and cornmeal are browned.

Remove from heat and serve.(From

Onion Pizza w/ Ricotta & Chard

2 Tbls extra virgin olive oil

1 1/4 lb onions, sliced

1 tsp chopped fresh thyme leaves

2 garlic cloves, minced

Salt and freshly ground pepper

1/2 lb chard, stemmed, leaves washed

1 14-inch pizza crust

3/4 C ricotta (6 ounces)

2 ounces Parmesan, grated (1/2 C, tightly packed)

1 egg yolk

Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.

While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.

Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.

In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.

Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.(From

Cool Hand Luke

Handful mint

1/4 cucumber (peeled and sliced)

2oz St. Germaine

4 oz gin

Tonic water


Muddle mint and cucumber in a shaker or mason jar. Add ice, gin and St. Germaine and shake for 1 minute. Strain and serve over ice. Top with tonic to taste and garnish with additional cucumber slice. (Shared by B.O.G. member Kyle Buchmann)

Bumper Crop Zucchini Pancakes

4-5 medium zucchini (1-1/2 lbs.)

2 eggs

3/4 cup flour

1/4 cup grated Parmesan cheese (not powdered)

1 tbsp. finely chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder (or a finely chopped clove)

Trim and shred zucchini, or other summer squash.  Place in colander and let drain for 15 minutes, gently pressing out liquids.  Spread on paper towels and blot to remove moisture.  Measure 5 cups of zucchini.

In large mixing bowl, beat eggs. Stir in flour, Parmesan cheese, onion, salt, pepper and garlic powder until just moistened.  Batter will be lumpy.  Stir in shredded zucchini until just combined.

For each pancake, spoon a generous 1 Tbsp. portion of batter on a hot, lightly oiled griddle of skillet, spreading to form a 4-inch circle.  Cook over medium-low heat for 2 minutes on each side or until pancakes are golden brown. (Shared by B.O.G. member Barbara Weeks)

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