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A PUBLICATION OF THE BULLETIN | 2012 EDITION

TASTEOF SUMMER

VEGGIES, ENTREES, DESSERTS AND MORE TO WHET YOUR APPETITE

FOR THE GRILL

WEEKNIGHT DINNERS

PARTY PLEASERS

2012 SUMMER COOKBOOK • THE BULLETIN 1


VEGGIES

Garlicky Grilled Patty Pan Squash Ingredients • 6 large pattypan squash, cut in half horizontally • 2 tablespoons olive oil • 3 garlic cloves, minced • 1/2 teaspoon kosher salt • Coarsely ground black pepper

Preparation

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Prepare grill. Toss squash with olive oil, garlic, salt and pepper. Place on grill rack. Cook until browned, about 6 minutes each side. Serves four. — Relish magazine

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Website www.norwichbulletin.com THE BULLETIN 2012 SUMMER COOKBOOK is created by GateHouse Media, Inc., The Bulletin’s parent company, and is distributed with various GateHouse papers across the country. Reproduction in whole or in part without prior written permission is strictly prohibited. Opinions expressed in the publication are those of the authors and do not necessarily represent those of the management of the publication.

Summer Gazpacho

Molly’s Veggie Panini

Ingredients

Ingredients

• 3 large tomatoes, peeled and chopped • 2 tablespoons fresh lemon or lime juice • 1 teaspoon honey • 1⁄4 cup fresh cilantro or parsley, chopped • 1 avocado, peeled and sliced • 6-8 green onions sliced thin, tops included • 1 medium zucchini, sliced • 2 cloves garlic • 1 jalapeno, seeded, or two dashes hot sauce (optional) • 1 tablespoon olive oil, extra virgin • Salt and pepper to taste

• 2 slices sourdough bread • 2 tablespoons prepared pesto • 4 halves oven-roasted tomato • 4 slices fresh mozzarella cheese • 1/2 cup arugula or arugula-spinach blend • Olive oil, salt and pepper

Preparation Best if made a day ahead. Puree ingredients in a food processor or blender until smooth. Chill at least three hours. Serve in chilled bowls garnished with fresh lemon slices or cheese croutons (Italian bread cubes grilled in olive oil dusted with grated cheese). Serves four. Note: This makes an excellent vodka Bloody Mary mixer. — Jim Hillibish, GateHouse News Service

©2012 GATEHOUSE MEDIA ALL RIGHTS RESERVED

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Preparation Spread one side of each slice of bread with pesto. Top one slice with tomatoes and cheese, and sprinkle with salt and pepper to taste. Add greens and top with second slice of bread. Drizzle olive oil on a hot panini press or skillet. Grill until bread is crusty and golden and cheese is melted. Note: To roast tomatoes, halve several Roma tomatoes and remove seeds with a melon baller. Lie on a baking sheet, cut side up. Drizzle with olive oil, salt and pepper and bake at 450 degrees for 25 to 30 minutes. Use in salads, pasta or on top of grilled proteins. — Molly Logan Anderson, GateHouse News Service


It’s a GO! Back by popular demand, the GO! Entertainment section will return to a tabloid pull-out! Coming inside The Bulletin on June 7th. Catch all the latest news and views in the Pop & Country music worlds every Thursday with…

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Corn and Tomato Salad with Lemon Dressing Ingredients

Preparation

• 2 cups cooked fresh or frozen corn • 1 medium zucchini, diced (about 2 cups) • 2 medium tomatoes, cored and chopped (about 2 cups) • 2 tablespoons chopped fresh mint • 2 tablespoons extra virgin olive oil • 2 tablespoons lemon juice • 1 teaspoon honey • 1/2 teaspoon salt • Coarsely ground black pepper

Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Makes 4 to 6 servings. — Jean Kressy, Relish magazine

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VEGGIES

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VEGGIES

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Green Bean Salad with Prosciutto

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Ingredients

Preparation

• 1 pound green beans, trimmed and cut diagonally in half • 1 medium summer squash, cut in matchsticks (about 2 cups) • 6 radishes, thinly sliced • 2 ounces prosciutto, thinly sliced and cut into thin strips • 2 tablespoons finely chopped fresh flat-leaf parsley • 2 tablespoons extra virgin olive oil • 2 tablespoons red wine vinegar • 1/2 teaspoon salt • Coarsely ground black pepper

Steam beans in steamer basket over boiling water until crisp-tender, 6 to 8 minutes. Empty into a colander and cool under cold running water. Drain well, pat dry with paper towels and transfer to a large bowl. Add remaining ingredients and toss to combine. Makes 4 to 6 servings. — Jean Kressy, Relish magazine

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VEGGIES

Asparagus and Parmesan Tart Ingredients

Preparation

• 1 tablespoon olive oil • 1 shallot, finely chopped • 1 pound asparagus, ends trimmed, cut into 4- to 5-inch pieces • 1 (14-ounce) sheet puff pastry, defrosted if frozen • 1/2 cup whole milk ricotta • 1/2 cup grated Parmigiano Reggiano cheese • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 large egg yolk mixed with 1/2 teaspoon water

Preheat oven to 450 degrees. Heat olive oil in a sauté pan. Add shallot and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Roll out pastry to a 10-by- 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper. Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into eight (4-by-5-inch) pieces. Makes 8 servings. — Robin Mather, Relish magazine

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ENTREES

Slow-cook recipes for summer BY EMILY ARNO RELISH MAGAZINE

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Once summer rolls around, we tend to push our Crock-Pots to the back of our cabinets. Using a slow cooker when the weather is warm makes sense — it uses less energy and won’t heat up your kitchen like an oven. So it’s time to bust that baby out and serve up these stellar summertime dishes.

Pulled Chicken Sandwiches: Place bone-in leg quarters in the slow-cooker, baste with your favorite barbecue sauce, and add 1/2 cup of broth in the bottom of the pot. Cook on low for about four hours, then shred chicken and allow to marinate for an additional hour in excess sauce. When shredding with a fork, do not overdo it, as this will make your sandwich soggy in the end. To serve, scoop the meat on a sturdy roll and top as desired — try provolone, crisp lettuce, onions or coleslaw.

Cherry Crock Pot Cobbler: Add a can of cherry pie filling to a buttered slowcooker. Combine 1 1/2 cups of all-purpose flour and 2/3 cup firmly packed brown sugar. Cut in 8 tablespoons of unsalted butter until mixture resembles a coarse meal. Sprinkle mixture over cherries and cook on low for approximately five hours. Serve with vanilla ice cream for a simply fabulous dessert.

Crock-Pot Beef Sandwiches Ingredients

Preparation

• 1 (2 1/2- to 3-pound) boneless beef chuck roast • 1 cup barbecue sauce • 1/2 medium green bell pepper, chopped • 1 tablespoon Dijon mustard • 1 1/2 teaspoons brown sugar • 1 medium red onion, thinly sliced • 3/4 cup jarred mild or medium salsa • 12 Kaiser rolls or hamburger buns, split and warmed

Trim excess fat from roast and cut into large pieces. Place in a 3 1/2- to 4-quart slow cooker. Combine barbecue sauce, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 1/2 to 5 hours, until beef is very tender. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce. Makes 12 servings.

2012 SUMMER COOKBOOK • THE BULLETIN 7


ENTREES

Grilled Eggplant Pita Sandwiches

Zesty Lime Fish Tacos

Fresh Summer Ratatouille

Ingredients • 1 pound tilapia fillets (about 4) • 1/2 cup fresh lime juice (2 to 3 limes), divided

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Ingredients • 3 1/2 pound eggplant, trimmed, peeled if desired • 3 tablespoons rice wine vinegar • 3 tablespoons reduced-sodium soy sauce • 3 tablespoons peanut butter • 1 tablespoon grated peeled fresh ginger • 1 tablespoon peanut oil • 1/2 teaspoon crushed red pepper (optional) • 1 1/2 cups baby spinach or torn mixed greens • 6 (6-inch) pitas, warmed • 1/2 cup chopped fresh cilantro • 6 tablespoons chopped peanuts

Preparation Prepare grill. Slice eggplants crosswise into 1/2-inch discs. Stir together vinegar and soy sauce. Divide mixture between two small bowls. In one bowl, add peanut butter; stir well. In second bowl, stir in ginger, peanut oil and crushed red pepper, if using. Brush ginger mixture on both sides of eggplant slices. Grill over medium heat until just softened and slightly charred, about 5 minutes per side, brushing occasionally with ginger mixture. Layer eggplant and spinach over each pita. Add cilantro and peanuts. Drizzle with peanut butter mixture. Makes 6 servings. — David Feder, Relish magazine

• 3 cloves garlic, finely chopped • 1/4 cup all purpose flour • 1/4 cup yellow cornmeal • 1 (16.3-ounce) can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits) • 6 tablespoons canola oil • 1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/2 cup salsa • 1/2 cup sour cream • 1 1/2 cups shredded cabbage

Preparation Heat oven to 200 degrees. Cut each fish fillet lengthwise into four strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add two biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. Makes 8 tacos. — Kellie White of St. Louis, first place in the Dinner Made Easy category of the 44th Pillsbury Bake-Off

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Ingredients • 1 medium fennel bulb, with stems and leaves • 3 tablespoons olive oil • 1 large sweet onion, cut into thin wedges • 1/2 teaspoon fennel seeds • 1 1/2 pounds eggplant, peeled and cut into large cubes • 1 large orange bell pepper, cut into 1-inch pieces • 2 zucchini, cut in half lengthwise and sliced • 4 cloves garlic, chopped • 2 large tomatoes, cut into wedges • 1/4 cup dry red wine • 1/2 teaspoon kosher salt • 1/2 cup coarsely chopped fresh basil • 1/4 teaspoon coarsely ground black pepper • Shaved Parmigiano Reggiano cheese (optional)

Preparation Trim fronds off fennel and cut off all but 3 inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned. Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally. Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using. Makes 8 servings. — David Feder, Relish magazine


Corn and Tortellini Toss

ENTREES

Lemony Asparagus and Chicken Pasta Toss

Shrimp and Tomato Pasta Toss

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Ingredients • 1 package (8-ounce) cheese and roasted garlic tortellini • 2 tablespoons butter • 1/4 cup chopped red onion • 1 garlic clove, minced • 1/2 cup fresh corn • 1/4 cup chopped fresh basil • 12 cherry or grape tomatoes, halved • 4 tablespoons crumbled ricotta salata or grated Parmigiano Reggiano cheese

Preparation

• 2 cans (14-ounce) reduced-sodium chicken broth • 12 ounces frozen boneless, skinless chicken breasts • 8 ounces uncooked short pasta (rotini or penne) • 1/2 pound asparagus, trimmed and cut into bite-size pieces • 1/2 cup prepared pesto • 2 tablespoons fresh lemon juice • 1/8 teaspoon salt • 1/8 teaspoon freshly ground black pepper

Ingredients • 12 ounces bow tie pasta, cooked • 1 pound medium cooked shrimp, peeled and deveined • 2 cloves garlic, minced • 1/2 cup chopped fresh parsley • 1/4 cup chopped fresh basil • 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese • 1 can (15-ounce) cannellini beans, rinsed and drained • 2 cups halved yellow cherry tomatoes • 4 tablespoons extra virgin olive oil • 2 tablespoons lemon juice • 1/2 teaspoon kosher salt • Coarsely ground black pepper

Preparation

Preparation Combine hot pasta, shrimp and remaining ingredients; heat thoroughly. Makes 6 servings. — Relish magazine

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Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese. Makes 4 servings. — Relish magazine

Ingredients

In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently. Makes 4 servings. — Nancy Hughes, Relish magazine

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2012 SUMMER COOKBOOK • THE BULLETIN 9


ENTREES

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Grilled Chicken with Spinach, Feta and Red Pepper Sauce Ingredients

Preparation

FOR THE CHICKEN:

To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours. To grill the peppers, preheat grill. Place 2 red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Makes 4 servings. — Deborah Krasner, Relish magazine

• 4 boneless, skinless chicken breasts • 3 tablespoons extra virgin olive oil • 2 tablespoons balsamic vinegar • 1/2 teaspoon kosher salt • 1/4 teaspoon coarsely ground black pepper FOR THE RED PEPPER SAUCE:

• 2 pounds grilled red bell peppers • 3 tablespoons extra virgin olive oil ��� 1 tablespoon balsamic vinegar • 1/4 teaspoon salt • 1/8 teaspoon coarsely ground black pepper • 4 ounces crumbled feta cheese

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DESSERTS

Blueberry Sundaes Peach shortcake with Cantaloupe Ingredients

Preparation

• 1/3 cup sugar • 2 teaspoons cornstarch • 2/3 cup cold water • 2 cups blueberries • 4 cups bite-size cantaloupe chunks • 2 cups mamey sherbet or mango sorbet • Fresh blueberries (optional)

In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries. Makes 4 servings. — Jean Kressy, Relish magazine

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12 THE BULLETIN • 2012 SUMMER COOKBOOK

Ingredients

Preparation

For the filling: • 2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced • 1/2 cup fruit-only peach preserves • 1 1/2 tablespoons sugar (optional) • 1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional) • 1/8 teaspoon almond extract For the shortcake: • Cooking spray • 2 cups all purpose flour • 2 cups whole-wheat flour • 1/2 cup sugar, plus 3 tablespoons, sugar, divided • 3 1/4 teaspoons baking powder • 3/4 teaspoon baking soda • 1/4 teaspoon salt • 1/3 cup cold butter, cut into small pieces • 4 1/2 tablespoons vegetable shortening, in small pieces • 1 cup buttermilk • 2 eggs • 1 1/2 teaspoons vanilla extract • 1 1/2 cups whipped cream • Fresh raspberries (optional)

To prepare filling, combine all ingredients in a large bowl, tossing well. Using your fingers, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture. Preheat oven to 425 degrees. Lightly coat a baking sheet with cooking spray. To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand). Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork. With the processor running, pour in buttermilk mixture. Pulse until dough holds together. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm. Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using. Serves eight. — Crescent Dragonwagon, from Relish magazine


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DESSERTS

Cherry Cheesecake Frozen Yogurt Ingredients

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• 1 (8-ounce) package cream cheese, softened • 3 cups plain 2 percent Greek yogurt • 2 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries • 1 cup granulated sugar • 1 tablespoon fresh lemon juice

Preparation

Frozen yogurts keep you cool this summer Here are some simple and refreshing frozen yogurts that are full of flavor, not fat. They’re easy to make, too. Unlike homemade ice cream, which requires a custard that must be chilled, frozen yogurts are a cinch to make. Simply whisk the yogurt, sugar and fruit together, and freeze.

All you need is an ice cream maker. Pour the yogurt mixture in, and the machine does the work. We first combined the sugar and fruit and let the mixture stand for about 30 minutes, then mixed in the yogurt, but that’s optional. These frozen yogurts are best eaten just out of the freezer when they’re soft

and creamy. 1. MIX all ingredients together in a bowl. 2. FREEZE in an ice cream freezer following manufacturer’s instructions. 3. SERVE immediately or transfer to a freezer container and freeze. — Relish magazine

Combine cream cheese and yogurt in a bowl. Whisk to blend well. Add remaining ingredients. Cover and chill until very cold. Freeze in an ice cream freezer following manufacturer’s instructions. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8. — Teresa Blackburn, Relish magazine

Mocha Frozen Yogurt

Melon Maple Frozen Yogurt

Ingredients

Ingredients

• 1 pint chocolate milk • 2 cups low-fat vanilla yogurt • 2 teaspoons cocoa powder • 1 tablespoon instant espresso powder or instant coffee • 1/4 cup granulated sugar

• 2 cups diced very ripe cantaloupe • 1 cup diced fresh pineapple • 2 tablespoons maple syrup • 1/2 cup turbinado or granulated sugar • 3 cups low-fat vanilla yogurt

Preparation

Preparation Mix all ingredients together in a bowl. Cover and chill until very cold. Freeze in an ice cream freezer following manufacturer’s instructions. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups, or 8 servings. — Relish magazine

Mix all ingredients together in a bowl. Cover and chill until very cold. Freeze in an ice cream freezer following manufacturer’s instructions. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. — Relish magazine

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The Bulletin Summer Cookbook 2012