Lemon Cucumbers

Below are two pictures showing lemon cucumbers I grew this summer.
If anyone would like some seeds, please send me a self addressed envelope and I will gladly send you enough to grow three mounds of three plants each next season.

Donald Sheen CEC
142 Highland Ave.
Rowayton Ct. 06853

Braised Pork Ribs

Serves 3

1 lb sauerkraut (see recipe previously posted)

1 1/2 lb pork ribs, either smoked or fresh

Place hot sauerkraut in a baking dish.

Place portioned ribs on top of sauerkraut.

Place in a 350 degree oven and bake for 45 minutes.

Serve with mashed or Lyonnaise potatoes.

Eggplant and Tomato Casserole

Serves Four

2 Japanese or Asian eggplants

1 large or 2 medium tomatoes

1/2 tsp lite salt

1/3 cup shredded parmesan cheese

2/3 cup seasoned bread crumbs

1 tsp fresh thyme leaves

4 tbsp olive oil

1/2 tsp fresh ground black pepper

Leaving the skin on, slice the eggplants lengthwise into approximately 1/4 inch thick strips.

Place 3 tbsp of olive oil in a casserole dish and dip each slice of eggplant into the oil, coating both sides.

Evenly coat with the lite salt.

Place casserole dish in a pre-heated 400 degree oven for 20 minutes.

Slice the tomato into 1/4 inch slices and layer over the roasted eggplant slices.

Combine and mix the cheese, breadcrumbs, thyme, pepper and one tablespoon of olive oil.

Evenly spoon the mix over the tomatoes and place back in the 400 degree oven for 15 minutes.

Serve with a salad and good crispy bread.

Stuffed Zucchini Blossoms

4 flowers per portion

16 freshly picked zucchini blossoms

16 small batons of cheese (Monterey Jack or Brie)

1/2 cup flour

1 cup bread crumbs

3 whole eggs mixed well

1 cup light vegetable oil

Carefully open the top of each flower and place a baton of cheese inside.

Gently twist the flower to enclose the cheese.

After all the flowers are stuffed with the cheese, begin the breading process.

Roll the blossoms in flour, then the egg mix and lastly the bread crumbs.

After all the blossoms have been covered, sauté quickly until lightly golden.

Side notes:

Serve as is or with a creamy dipping sauce.

To remove some of the saturated fat from this recipe, only use one yolk from the three eggs. Discard two yolks, then whisk the eggs together.

Another option during the breading process is to only use the flour and egg mix, not the bread crumbs. This is a Francese style batter.

You can also serve with a Francese style reduction of 2 tbsp healthy butter, splash of white wine and a dash of lemon juice.

Garnish with freshly chopped parsley and capers.

Cream of Mushroom Soup

Serves Four

10 oz chopped baby portabella mushrooms

8 oz white mushrooms

1 small onion, diced

1 small carrot, diced

1/4 stalk celery, diced

4 cups chicken or vegetable stock

Black pepper to taste

1 large bay leaf

4 fresh sprigs of thyme (leaves only)

1 tsp paprika

1 oz sherry

2 tbsp flour or corn starch

3 cups low fat milk

1 tbsp olive oil

Heat oil in a medium size soup pot.

Add the onions, carrots and celery and simmer for four minutes.

Remove from the fire and stir in the paprika, pepper and thyme. 

Return to the fire and add the stock and bay leaf.

Simmer for 20 minutes then remove from fire.

Remove bay leaf and puree the mixture, either in a blender or with a hand held immersion blender. (Be careful of the hot mixture).

Return blended mixture to the fire and add the milk.

Bring to a simmer.

Mix the sherry and flour in a cup until all lumps are gone. 

Add this to your soup and simmer for another four minutes.

Side note: During serving, I garnished each portion with a teaspoon of low fat sour cream.

To remove most of the saturated fat and still keep the creamy appearance of cream in your cream soup, I used a fat free milk like Smart Balance. You can also use evaporated skim milk, but this tends to burn if not consistently stirred while simmering.

Steak Pizzaiola

Serves Six

6 pieces beef short ribs (Flanken cut) approximately 6-7 inches long

1 clove garlic, chopped fine

1 28 oz can petite cut diced tomatoes in juice

6 oz red wine

12 oz chicken or beef stock

Fresh chopped herbs (10 sprigs of chives, 2 thyme stems, 3 basil leaves, 2 oregano stems,2 tsp parsley and 2 sage leaves).

Ground smoked black pepper to taste

3 tbsp olive oil

On a sheet of parchment paper, season the short ribs with ground pepper on both sides.

In a large lasagna pan, add the can of diced tomatoes. 

Evenly sprinkle the herbs over the tomatoes.

Heat large sauté pan.

When the pan is hot, add the olive oil, then place the short ribs face down.

Sauté until golden brown, turn and brown the other side.

Remove the ribs and layer over the tomatoes.

Add the garlic to the sauté pan and stir until lightly golden.

Add the wine, stir one minute and then pour the wine and garlic over the ribs.

Add 4 oz of stock to the same pan and again stir removing all flavorings from the pan. 

Pour over the ribs and place the pan in a 375 degree oven.

After 30 minutes, remove from the oven and add the remaining stock.

Cover the pan with foil and return to the oven for another 40 minutes. 

Test for tenderness as not all ovens cook the same. If not tender enough, add two ounces of water or wine and return to the oven for another 10 minutes.

I served this recipe with a side of penne, but any starch or grilled vegetable will do.

At table, season lightly with grated Romano cheese. 

PB&J Vodka Sauce

Serves 4-6

16 oz seasoned tomato sauce

1 tbsp diced red onion

1 tbsp diced Guanciale

1 tbsp olive oil

10 oz light cream

2 shots of PB&J Vodka (I used Van Gogh Peanut Butter and Jelly vodka) 

Red or black pepper to taste

Grated Parmesan or Romano cheese on the side during service

Heat oil in a sauce pan.

Add Guanciale and onions, simmer until tender, about 3 minutes.

Remove sauce pan from heat and add one shot of the PB&J vodka.

Return to heat and add the tomato sauce.

Simmer for about 15 minutes, then add the cream by tempering first. To temper, take one ladle of the tomato sauce and fold into the cream. Add a second ladle and again fold. Now you can add the cream mix back into the tomato sauce without the cream breaking down.

Hold over low heat until serving.

Just before service you can fold the second shot of PB&J vodka into the sauce.

I like to serve this sauce with Penne or Rotini pasta.

After you blanch and drain the pasta, fold half of the sauce into the pasta and place the remaining sauce into a gravy boat for table service.

Plate and garnish with diced Italian parsley.

Finish with grated cheese.

Note: If you are concerned about saturated fat, you can remove fat from the recipe by using one of the low fat milk products available in your market i.e. Smart Balance milk products.

PB&J Vodka! It gives you a hint of creamy nuttiness while also providing sweetness as so many Italians do when adding sugar to their tomato sauce.

This recipe was a big hit, even with those who compared its taste to what their grandmother would prepare.