Summertime means squash

Today marks the end of the Spring delivery of my Community Supported Agriculture or CSA.  Rebecca Cantey is an adorably lovely lady who has spearheaded the CSA at Ovis Hill Farm for the past two years.  Her enthusiasm for organic gardening and her adoration of vegetables puts her pretty high on my list of very cool people.  Being part of a CSA for the last couple of years is a really self satisfying way to know I am giving back to my local farming community, and doing something good locally.  It also provides, for a type A like me, spontaneity, in the form of vegetables. Spontaneity.  It sounds fun, in theory, for others I mean.  I guess I have found kindred spirits amongst my fellow CSA members, because someone OTHER than me, asked Rebecca right out loud if we could know in ADVANCE what we were getting each week, which she graciously agreed to and now provides in an email the day before our weekly pick up.   And in all reality, when you are type A like me, and a planner to boot, that was just about the best news I could have gotten. So that's sort of spontaneous, right?  I get whatever vegetables are seasonally available, but I get to know in advance.  We call that compromise around these parts.

    Now the other thing that you get when you sign on for an entire growing season worth of a CSA, is seasonal produce.  In the very short timespan that our country has gone from an agricultural country to one of agribusiness, I don’t remember a period of my lifetime where I had ever to concern myself with seasonal.  Random Tuesday in the middle of January and I have a hankering for Asparagus?? No problem.  Strawberries in September, certainly! Convenient for sure, but at a great sacrifice to, the most important, or at least one of the most, important aspects of eating, taste.  The sometimes inconvenient aspect of eating seasonally is repetition.  Vegetables have a specific, preset, unless of course Monsanto has genetically altered it,  harvest time.  You plant a seed and you pretty much know, more or less, when said item will be ready to pick.  So as the season progresses from cool Spring, to hot Summer, back to cool Fall, there are definite periods when you have a LOT of one type of vegetable.

    And here in the South mid-June, It’s SQUASH time ya’ll.  We’ve had it grilled, sauteed, grilled in the basket with onions, casseroled, and even made into bread and muffins.  And there is still more squash yet to come.  And, don’t get me wrong, I really like squash, but sometimes the monotony, both production and consumption forces me to fire up my creative side and develop something different.  Enter Squash cakes.  Because lets face it, every single body, likes whatever it is you are cooking when you call it cake.  Crab, black bean, shrimp, Potato, corn, all delicious and all cakes.

    It all began, as it usually does around here, with some PlannedOver Squash Casserole, determined not to heat and repeat, I tossed in some bread crumbs and a little parmesan cheese, pan seared to create a textural contrast and voilà* Squash Cakes!!

Pan Seared Squash Cake

Squash Casserole

Yellow Summer Squash - sliced

Onion chopped

Greek Yogurt

Low Fat Mayo

Parmesan Cheese

Saute the squash and onion until soft, adding water to the pan if it gets too dry. Sprinkle with salt and freshly ground pepper, approximately 10-15 minutes. Add equal parts yogurt and mayo and sprinkle parmesan cheese to your liking, combine and bake at 350 until golden.

Squash Cakes

PlannedOver Squash Casserole

Bread Crumbs

Parmesan

Add enough bread crumbs to mixture so that it holds together when forming cakes.  Pan sear over medium heat in butter until golden on each side 4 or so minutes per side.

Enjoy!  Happy Eating! And Happy Summer!

*Anyone who knows me can attest to the atrocity of my spelling.  I had to consult, Google, MG, and the sister, all to produce the correct spelling of this word.  And let’s not even begin to discuss my half hearted feeble attempt at trying to unearth exactly where to locate an accent.  Grateful for the cut and paste.

Pesto, Pistou, Pistu

So what is in a name?  Or in this case what is in this delicious and highly versatile PlannedOver.  Summertime here in South Cackalakie and you know what that means, it’s Basil time.  As a southern woman, or a transplanted southern woman in my case, of a certain age, it is practically mandatory to grow something in the summertime.  It doesn’t have to be a lot.  No need to go all Laura Ingles Wild.  But a small plot, or some herbs, and of course the requisite tomato.  Because as we all know there is nothing, wait, no nothing quite like an honest to goodness homegrown tomato.  Eaten the southern way between two slices of white bread, generously schmeared with mayonnaise, accompanied solely by a light sprinkle of salt and pepper, it epitomizes the taste of summer.

I started innocently enough with tomatoes and slowly and surely each and every year, what I plant and how  I plant has grown. This year is my most ambitious yet, with me even planting from SEEDS.  Seeds.  I find it highly remarkable that I am able to stick a shriveled up, dry, brown seed into the ground, wait 2 months and viola, green beans. That you can eat.  Roasted, nonetheless.  It is a pretty amazing process and I am thoroughly enjoying every little surprising moment of it.  Including the fact,  it turns out I seem to be pretty GOOD at growing things.  Which is quite contrary to what I believed about having or not having a green thumb.  I found out last summer that I am particularly good at growing Basil.  A LOT of Basil.  So I am not going to reinvent the wheel by sharing that when you have a boatload of basil and you don’t have a ginormous Italian family to feed, you make pesto.  Or pitou.  Or pistu.  Anyone of which, when frozen in ice cube trays and popped into a freezer zip lock will allow you the taste of summer, hopefully all year long.

So what’s the difference?   Pesto hails from Genoa in Northern Italy, generally meaning to pound or crush, as in mortar and pestle.  The typical  traditional preparation  method., done by hand would include, basil, pine nuts, oil, and Parmesan cheese.  Pistou, on the other hand, came from the Provincial area of neighboring France and is unique in that it contains neither pine nuts or cheese.  And I know, I rarely can find a reason that you should not include cheese, ever, but there are actually times that it is better not to have cheese.  Such as when making a basting sauce for the grill.  

Freezing In Ice Cube Trays makes storage a snap

Epicurean Table has several, although not particularly visually, appealing versions to peruse, and what you can do with either creation is practically endless.  Pesto can be mixed into pasta, for a simple, yet delicious classic dish. Mixed with mayo it forms a delectable sandwich spread.   Pistou swirled into Minestrone soup is also a classic, swirled into eggs would be equally good,  and as aforementioned...it is excellent when used as a base for a grilling baste.

Happy Eating!  Enjoy!

Hakuna

Frittata!  We used to have a saying, well actually we continue to say this about my mother’s cooking.  What you eat today, will be part of an egg dish tomorrow, on a salad the next day and in the dressing the fourth.  You see I come by my PlannedOver self quite naturally.  A Frittata, according to Wikipedia  is an “egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.” Italian for “fried” the frittata is oftentimes made in a skillet, which I do, sometimes and others I put it in a pyrex or even muffin tins.  

This dish has so many endless possible combinations of ingredients that can comprise a delish dish, it is mathematically impossible to calculate.  At least mathematically impossible for me. I am certain somewhere, someone, could formulate some type of algorithm to decipher the myriad of flavor opportunities presented when contemplating just what it is that you want to put into your frittata, but I don’t know of their existence.  Nor do I particularly care about numbers, I am, however, particular on taste.  

    And the other great thing about a frittata it that it is budget friendly.  And we are all on a budget, be it dollars in our wallets or hours in the day, we are all trying to squeeze the most out of what we’ve got and the humble frittata fits the bill.  It is simple to prepare and you are using up ingredients on hand that you have already prepared and served at another time. In other words it is the ultimate PlannedOver.

    The frittata is also a highly versatile PlannedOver dish.  Need something for breakfast, brunch, dinner, luncheon? Frittata! Baby shower, bridal shower, hor dourves, graduation party?  Frittata!!  Baked in muffin or mini - muffin pans it even becomes a portable, hand held snacking item!.  The possibilities are literally endless.  You could even get all fancy with it throw in potatoes and onions, call it a “Tortilla” and serve it as a Spanish tapa!  And what about toppings?  Romesco, marinara, chopped tomatoes, mediterranean salsa, herbs???  You see, endless.

Here are a few of my favorites including the Spinach and Feta I created just the other night.

Spinach, Onion and Feta Frittata

• Spinach, feta, roasted red peppers
• Mushrooms, Caramelized Onions and Fontina
• Bacon, Cheddar and Hash Brown potatoes
• Roasted Red Peppers and Goat Cheese
• Pizza Frittata with your favorite toppings and Marinara
• Roasted Veggies and gruyere
• Steak, Gorgonzola, and Spinach
• Broccoli and White Cheddar
• Sausage, Mushroom and Gouda
• Whatever you had leftover from last night chopped up and mixed with beaten eggs and cheese if you so desire.  (and I always desire)

I would love to hear your creative explorations!  Enjoy!

Batter Up

I remember fondly, summer mornings at my grandmother Anna’s house, eagerly anticipating the sizzle of the batter hitting the pan, sweetly scented steam rising from the sides. Sun streaming through the kitchen window, the seemingly endless wait from pan to plate.   The crisp crust meltingly yielding to a pillowy soft interior, slightly sweet and ready to hold whatever toppings you choose.  The salty contrast of the melted butter and sticky syrup pooling in the perfectly formed squares.  MMMMM......Waffles.  Need I say more?

I know with the convenience of prepackaged frozen foods, long ago favorites were lost to their significantly easier counterparts.  But, as is so often the case, upping the convenience factor causes a serious shrinkage in both the quality of the product and most significantly of all, the taste.  So when I do haul out the waffle iron, I make it worth my while, whipping  up a big ole batch, to stick in the freezer ready at any moment  for a brief bake in  the toaster oven.  This, I guess, is the original idea of a PlannedOver.  Making something in advance with plans to use it at a later time.  And I do that.  Often.  But one thing I really like to do is have things prepared in advance that I can find an alternate use for, kind of a second life, a dual purpose I suppose.  I imagine you could make chicken and waffles, which is so all of the rage right now, and I don’t really get it, and I don’t really fry chicken either.  Shocking, I know, me living in the south and whatnot.

Finding myself with sort of unexpected weeknight dinner guests I decided to create a play on the waffle ice cream cone.  I also found myself with a “non-edible” apple.  I love apples.  Let me restate that, I love good, flavorful, crisp, tasty, delicious, juicy apples.  Braeburn, Fuji, Pink Lady, Jazz, I’m not particular on the varietal, I am however incredibly particular that my apple should have at least some, if not all of the aforementioned attributes.  And if not ALL of them, it should at least be tasty, if not what is the point of eating it?  And on this day, in this particular case, this apple tasted like cold wet nothing.  So my last minute guests, PlannedOver waffles,  and a desire to allow this poor pitiful excuse for an apple achieve its destiny as a tasty morsel, Ied to the creation of Apple Pie Butter Seared Waffles with Caramel Sauce and Creme Anglaise aka, in my case, melted vanilla ice cream.

Apple peeled, cored and cubed

Cinnamon

Nutmeg

Butter

Sugar

Water

Dash of cornstarch

Combine all in a saucepan over low heat and allow the apple to soften and for the other ingredients to impart some much needed flavor to the sad tasteless apple.  You might have to add additional water until the apple is soft and you have a nice thick syrup.

Waffles - grab from the freezer and defrost first.

Melt butter in a saute pan - add waffle, saute until golden on each side.

To plate - spoon melted vanilla ice cream onto 4 plates, top with 1/4 of waffle and divide apple mixture atop each.

Drizzle with caramel sauce and serve.

It was a hit!  Enjoy!!!

Greens Gravy

No, not pot lick her.  And for those of you who clicked through hoping for some cool new way to get high,  spoiler alert, it is not about marijuana either.  

Now those of you who don’t live down here in God’s country, might just not know what I am talking about.  But first let me put in a huge disclaimer that I, readily believe that there are, and I am fortunate to have been to, many, many beautiful places here on this earth, so I am NOT implying that where you live is in anyway whatsoever inferior to where I reside.  HOWEVER,  after living in South Carolina for nineteen years, I believe that it is a LAW that you have to use that EXACT phrase when referring to the place that you live.  As long as it is in the South.  Or something like that.  

Anyhoo.

Pot Liquor, Pot Likker and any other way you want to spell it is the delicious “broth” that remains following the cooking of specifically Collard Greens, but for the purpose of simplicity, I will use the term to refer to “any liquid remaining following the cooking of leafy greens”.  If you are a details kind of person you can see an “official definition” on Wikipedia.  I think we can all agree Pot Liquor sounds better.  Collards, Turnips, Mustard green - all cooked in either water, or as I prefer, some type of seasoned “broth”   I am also including sauteed spinach in this list, as noted in a previous blog Popeye the Sailor Man, I eat A LOT of spinach, and when sauteed, you are left with a pan full of juice just wondering what to do with it.  You can’t simply throw it away can you?  Not if you are a plannedoverie kind of person.  That kind of person would save it and use it in place of broth in quinoa, as the basis for a roux when making mac and cheese, as a thinner for hummus or, as was the case last night, use it again for it’s original intended purpose, to cook another batch of greens.

You see, I have a  Community Supported Agriculture, CSA share at Ovis Hill Farm, and if you do as well you know that in the spring and fall you are going to get LOTS of greens.  And greens are great*, and it is lovely on a day when you have lots of time to reduce down your water and herbs and, my secret ingredient liquid smoke, but what about when you don’t?  Being the planner that I am, you pull out perfectly seasoned pot liquor from the freezer throw it in a pot, chop up your greens, throw them in a pot and 40 minutes later - you are guaranteed some good eating.

Greens and Quinoa cooked with.....Spinach pot likker!!

*The correct Southern way to phrase this would be, I love me some greens!
Enjoy!!!

Potato potaato....

Potato Pancakes, I had known them for years, I had made them for years. Shredded potato, a little egg, maybe some onion.  Top with sour cream or applesauce or sour cream.  Also known as latkes.  Served as part of Hanukkah.....See?  I know potato pancakes.

Until I met Michael.  I made potato pancakes and was immediately informed, in no uncertain terms, that although what I had made were, delicious and lovely, they were arguably not, potato pancakes.  Well, at least not according to him.  In his world potato pancakes were always made from leftover mashed potatoes. Not growing up in a house where mashed potatoes were often served, I am not sure sister and I ever allowed there to BE leftover mashed potatoes. And by not often, I mean MAYBE once a year.  And did we highly anticipate the glorious day when the fluffy white deliciousness would grace our plates.  Then, one year, my mother in all of her creative glory, mixed pureed carrots WITH the mashed potatoes, and I am sure I don’t even need to say it out loud what a disastrously horrific experience that was.  It was like green food coloring in your milk.  You know it doesn’t alter the taste, but still can’t quite get it down.  Actually it was NOTHING like that and the flavor of the carrots grossly overpowered the delicate potato.  All you were left with were two highly hormonal teenage girls who were also highly disappointed.  My poor mother.

How can you not love mashed potatoes?  Warm and creamy, and buttery and salty, to simply begin with, and the whole range of flavoring options what with the mix ins and ad-ons.  Garlic mash, blue cheese mash, fully loaded mash with bacon, green onions, cheddar and sour cream. The possibilities are truly endless.  Which makes mashed potatoes an ULTIMATE PlannedOver.  Mashed Potatoes become Mashed Potato Pancakes. OR Mix um up plain one day and throw in some add ins or toppings and you have yourself a whole nother animal.  Get creative with it.  But please, no carrots.

My PlannedOvers even had a touch of gravy...Why not???

In honor of mother's day, a nod to my mother in law who made mashed potatoes into PlannedOvers without even knowing it!

Add one beaten egg and some AP flour

Like a thick pancake batter

Flip when golden brown

PlannedOver Mashed Potatoes
1 Egg beaten
Flour
Mix until batter resembles thick pancake batter

If you are looking for exact measurements try this from Food.com


Enjoy!!!

Popeye the Sailor Man

Popeye the Sailor Man

While Popeye certainly had a great affinity for canned spinach, I can’t say I’ve ever tried it.  My father, to this day, refuses to eat freshly sauteed spinach BECAUSE of canned spinach, so it’s not high on my priority list. But fresh sauteed spinach is a different sort of animal,  and something I absolutely adore. I LOVE sauteed spinach.  It is a food I crave and eat in large quantities, therefore there is usually a good bit at the end of the day to be worked into a PlannedOver.  So today, in honor of the Kentucky Derby, we are going to have a three way - PlannedOver style.

Part One - Sauteed Spinach becomes Creamed Spinach, and I use the term creamed more of in a textural way, not in like, actual cream...

Sauteed Spinach and Creamed Spinach

Creamed Spinach

Sauteed Spinach

Plain Nonfat Greek Yogurt

Finely grated Parmesan - Please, please, please not from a green can

White pepper

An egg

Blend all together and bake in a 350 oven for an hour or a 375 for 45 minutes. You want to develop a nice crust, or at least I do.

Part Deaux - Creamed Spinach becomes Broiled Tomatoes

My darling husband introduced me to stone crabs at Joe's  in Miami, which are quite possibly one of the best foods ever. If you have never had them - I’m sorry.  Please, if the opportunity were to ever present itself, SEIZE THE DAY, and eat you some Stone Crabs.  You will thank me, trust me. Side food tangent...   so, the stone crabs were served WITH the most delectable broiled tomatoes topped with a spinach mixture that I had to learn to replicate.  And I did.

Broiled Tomatoes Post Broil

Broiled Tomatoes Pre Broiler

PlannedOver Broiled Tomatoes

PlannedOver Creamed Spinach

Liquid Smoke

Smoked Paprika

Smoked Sea Salt

More Parmesan cheese

½ inch thick slices of tomato

Mix ingredients together and mound atop each tomato slice distributing evenly.  Place in oven under broiler 8-10 minutes, again looking for some golden brown spots and heated through.

And for the Trifecta - Broiled Tomatoes become a Smoked Spinach and tomato Omelette*

Smoked Spinach and Tomato Omelette*

Chop Broiled Tomato, distribute along the midline of your omelette* about ½ way through cooking.  You always have the option to add a few slices of your favorite cheese, because we ALL know there is no such thing as too much cheese.

*****BONUS******  Since I wrote this, I found ANOTHER fabulous planned over!!!  It's the Broiled Tomato Grilled Cheese!!!!

Butter
Bread
Cheese
Broiled Tomato - squished out a bit to cover the whole sandwich
Cheese 
Bread 
Butter

Put in a pan and make it all toasty and melty............mmmmmmmmmmmmm!!!

*Why does that word have to have so many letters in it- it is nearly impossible to spell, I gave UP on spell check and texted the sister, Really?  Shouldn't it be omlet?

Enjoy!