SALAD CUCUMBERS, TOMATOES & FETA

CUCUMBERS, TOMATOES & FETA

Yield: 2 salads

1 large or several small cucumbers

2 plum tomatoes

1 tablespoon white balsamic vinegar

3 tablespoons extra virgin olive oil

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon chopped basil

Feta or crumbled gorgonzola or blue cheese

hydroponic lettuce This is a soft lettuce, usually a bibb or European buttercrunch type. It is also called “Hydro-Bibb lettuce.

1.      Peel and slice the cucumber lengthwise. If large, remove the seeds with the point of a small spoon. Small cucumbers (called “pickles by Hank Scott of Long & Scott) are more tender and do not contain the large seeds. They do not need to be peeled or seeded.

2.      Slice and seed the tomato.  Cut both into small squares and combine with the vinegar, oil, salt, pepper, and parsley.

3.      Refrigerate until very cold.  Serve over lettuce with squares or wedges of feta or crumbled gorgonzola or blue cheese.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

AVOCADOS THE HEALTHY FAT

AVOCADOS – HEALTHY FAT

            Avocados: Facts & Fiction: Fact: Avocados are high in fat. Fiction: Avocados will raise cholesterol and make you fat. The truth is that most of the fat is mono-unsaturated, the same heart-healthy fat found in olive oil. People whose diets are high in mono-unsaturated fats have a lower risk of heart disease and are generally slimmer. This almost sugar-free fruit is also an excellent source of vitamin C-E-K, folic acid, and fiber. However, it does contain calories because of the fat, so portion discretion is advisable.

            In the United States, we have two main varieties of avocados or Alligator Pears as they once were called. They are generally marketed as California (Hass) and Florida Big-Avocados! The California variety is small with dark pebbly skins. Those from Florida are more than twice the size with smooth green rinds. We in Florida just enjoy our gift, whereas the folks in California make a big ‘to- do’ about how much richer and creamier theirs are. But then, folks in California make a big fuss about everything they grow to create a marketing snob appeal. In all fairness, California avocados have a stronger flavor, and are recommended for recipes such as guacamole where they are mashed. On the other hand, recipes where the avocado is sliced or cubed work better with the firmer Florida variety.

            Avocados can be frustrating to serve because the beautiful yellow-green of their flesh turns to ugly brown and black unless they are cut immediately before serving. Some food people claim that leaving the pit in an avocado or placing it in the bowl of guacamole will keep it from turning brown. Many chefs, who prepare in advance, claim that immersing them in ice water will accomplish this. Others rub them with lime or lemon juice. The chemical reason for the change in color is simply the air. You have approximately six hours before a cut avocado begins its color change when sitting at room temperature. Because the culprit is oxygen, the best preventative to slow down the discoloration is to cover it with plastic wrap. The cold water serves to keep the avocado away from oxygen.  

            Avocados, like black olives, are an acquired taste that many culinary aficionados label Ambrosia, the Greek word meaning ‘The fruit of the Gods’. Because they are so bland, they are best when enhanced with acidic additives, such as citrus and vinaigrette dressings. The marriage of avocado with our Florida red or white grapefruit, for instance, requires no other embellishment, although a slightly sweet dressing such as poppy seed or raspberry vinaigrette provides the “frosting” on the cake. A half an avocado left in its shell, filled with cottage cheese, and topped with 1,000 island dressing is another winner.

           

Guacamole - The Ultimate Dip

Yield: Approximately 1 ½ cups

3 Hass avocados (California small)

Juice of 1 large lime

½ teaspoon salt

½ teaspoon cumin

½ teaspoon cayenne pepper

1 clove garlic, crushed, or ½ teaspoon garlic powder

1 medium sweet onion, minced

2 plum (Rome) tomatoes, seeded and diced fine

1 tablespoon minced cilantro

1.      Mash the avocado with the lime juice, salt, cumin, cayenne, and garlic. Stir in the garlic (fresh is always best), tomatoes and cilantro. Do not refrigerate. Serve with Taco chips.

 Gazpacho with Avocado - The Ultimate Cold Soup

Quick & Easy

Yield:  Approximately 6 servings

14.5 ounce can diced tomatoes with Italian or Mexican seasonings, drained

2 cups Bloody Mary Mix

1 teaspoon cumin

2 garlic cloves, peeled and chopped

1 red onion, peeled and chopped

1 pound ripe plum tomatoes, seeded and c hopped

1 green bell pepper, chopped

1 large seedless cucumber or 2 regular cucumbers, seeded and chopped

2 ripe Florida avocados, peeled and cubed

Wedge of lime

1.                  Combine canned tomatoes, Bloody Mary mix, cumin, garlic and onions in a blender and blend thick.

2.                  Pour into individual bowls or Margherita glasses. Stir in cucumbers and avocado. Top with a wedge of lime.

Avocado Salad

Yield: Approximately 6 servings

For best flavor, do not refrigerate.

3 ripe tomatoes, cut into cubes

1 red onion, sliced into thin rings

2 tablespoons chopped mint leaves

Coarse sea salt to taste

Freshly ground black pepper

2 ripe firm Florida avocados, cut into cubes

White balsamic vinegar

Extra virgin olive oil

1 clove garlic or ½ teaspoon garlic powder

Juice of 1 lime

Cold baby greens

2 Florida Rio Red or Ruby Red grapefruit, sectioned without pith

1.                  Toss the tomatoes, onion and mint together. Sprinkle lightly with salt and pepper.

2.                   Drizzle the vinegar and oil over and toss again. (1 part vinegar to 3 parts oil)

3.                  Directly before serving, gently toss the avocado cubes with lime juice and spoon over the top. Sprinkle again with salt and pepper.

4.                  Serve with cold baby greens and grapefruit sections arranged around the outside of the platter or plates.

Ciabatta translates from the Italian as a 'slipper' or old shoe. This hearty, delicious bread is shaped as a comfortable slipper. 

Ciabatta with Avocado

Yield:  2 to 4 servings

1-12 inch round ciabatta, halved horizontally

4 teaspoons extra virgin olive oil

4 thin slices fresh mozzarella cheese

4 large plum tomatoes, sliced thin

8 or more basil leaves, chopped

1 Hass avocado, sliced or mashed

Juice of ½ lime

Salt

Freshly cracked black pepper

4 slices brie cheese

 1.                  Slice the ciabatta across horizontally and brush both halves with oil.

2.                  Set the mozzarella slices on the bottom half. Layer with tomatoes and basil. Sprinkle with salt and pepper

3.                  Set or spoon the avocado over. Spoon lime juice over the avocado. Top with the brie.

4.                  Cover with the top half of the bread.

5.                  If you have a Panini press, set the sandwich in for approximately 8 minutes, or until the bread is crusty and the cheese has melted. Or, put it in a non-stick griddle or grill with a heavy pot cover resting on it.

6.                  Cut into quarters to serve.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

Strawberry Time

Strawberry season has arrived in Lake County and, in defiance of too many freezing cold nights that threatened our citrus, vegetables and berries, they have not just survived; they are thriving. The berries at Oak Haven U-Pick are better than ever, succulent and juicy and sweet. The strawberry milk shakes and sundaes are absolutely sinful. And, the open pit fire is blazing in anticipation of roasting hot dogs and marshmallows when the children come in from their hay ride.

Farming berries is a science. First, the soil is worked. Then, an implement called a bedder is pulled by tractor through the field to gather soil to the center to create a firmly packed mound that rises eight inches above ground. Next, a separate implement called a plastic layer stretches a roll of plastic over the bed and covers the edges with dirt to hold it in place. Then, a hole puncher that looks like a wheel with spikes is pulled across to create perfect openings for the plants to grow through. After this, the bare root plants are set into the ground by hand. Each acre has the capability of producing eighteen thousand plants. This year, there are a total of 107,000 plants yielding several varieties of strawberries.

An easy test of a good berry is its aroma. If it smells like a strawberry, it will taste like a strawberry. As I walked the paths between the plants, the aroma drifted up like an aphrodisiac. Each brilliantly red berry was picture perfect. Most were enormous – the kind one looks for when dipping into chocolate or decorating desserts. Some are heart-shaped – perfect for Valentine’s Day. Karen Stoddard, co-owner of Oak Haven Farms with her husband, Harry, proudly handed out samples. “Taste one”, she urged. It took approximately thirty seconds to be coaxed. It burst with intense flavor. The aroma lingered in the air and on my fingers, which I unconsciously licked.

These luscious strawberries are, of course, best eaten freshly picked. How one enjoys them is a matter of preference. Regular cream and milk, heavy cream and ice cream, unflavored yogurt and sour cream accompany whole or sliced berries beautifully. Coat them with white or dark chocolate. (Eagle® or Hershey® Candy Coating at Publix or Wilton® Premium Chocolate coating in the party supply department at WalMart) Treat yourself to a refreshing smoothie by puréeing strawberries with milk or ice in a blender. (Add a banana for a healthy breakfast or snack) Bolster the berries with white rum and a squeeze of lemon in the blender for a wow of a cocktail picker-upper. From now until the end of April, Central Florida will harvest homegrown strawberries. Don’t miss out.

U-Pick? U-Bet!! Every chance I get!

Oak Haven Farms
32430 Avington Road
Sorrento, FL 32776
Phone: (352) 735-1996
Email: oakhavenfarms@embarqmail.com

Red Shed Strawberry Farm
18107 E. Apshawa Rd
Clermont, FL 34715
(407) 414-7497
Dec-May: Tues,Thurs,Sat: 10-3 pm

STRAWBERRY PEACH YOGURT SOUP

Yield: Approximately 6 cups

4 cups cleaned strawberries, sliced

¼ cup granulated sugar

2 tablespoons lemon juice

½ cup unflavored yogurt

½ cup heavy cream

2 large peaches, peeled and finely diced (Canned peaches or mandarin oranges may be substituted out of season)

1. Place strawberries into a blender and purée. Remove to a bowl. Add sugar, lemon juice, yogurt and cream. Refrigerate until very cold. Stir in the peaches directly before serving.

STRAWBERRY SALAD

Yield: 4 Servings

½ cup chopped strawberries

1 tablespoon Meyer lemon juice

1 tablespoon orange blossom honey

1 teaspoon white balsamic vinegar

Pinch salt

Mixed baby salad greens of choice

2 or more tablespoons toasted chopped pecans

Whole strawberries to garnish

8 thin slices Camembert or Brie or chunks of goat cheese

1. Remove stems and chop strawberries coarse

2. Combine lemon juice, honey and salt. Stir in strawberries to create strawberry dressing. Do this several hours in advance of serving. Refrigerate.

3. Divide cold salad greens on 4 plates. Spoon strawberry dressing over.

4. Sprinkle with pecans. Place 1 whole berry on to garnish.

5. Set 2 slices cheese on opposite edges of each plate.

STRAWBERRIES OVER CUSTARD

Yield: 2 cups – 4-6 servings

5 extra large egg yolks

⅓ cup granulated sugar

⅛ teaspoon salt

3 ½ tablespoons cornstarch

2 cups whole milk

2 teaspoons vanilla extract

Fresh strawberries

1. Separate eggs, making sure no white membrane remains around the yolks. Reserve the whites for meringue cookies and set yolks aside.

2. Combine sugar, salt and cornstarch and sift into a bowl. Add 1/4 cup of the milk and stir to combine. Stir in remaining milk.

3. Strain the mixture into a saucepan.

4. Cook, stirring, over medium heat until mixture is hot. Stir 2 tablespoons of the hot mixture into the yolks before adding the yolks to the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon and smoothing with a wire whisk until thick. If mixture begins to stick to the bottom of the pan, reduce the heat immediately.

5. Stir in vanilla and remove from the stove.

6. Spoon into red wine or champagne glasses and slice fresh strawberries over the top.

The secret of any custard is patience. The custard must not cook too quickly or it will burn and become lumpy.

STRAWBERRY BREAD PUDDING

Yield: 6-8 servings

1 pint ripe strawberries

⅓ cup fresh orange or tangerine juice

1 tablespoon fresh lemon juice

1 loaf unsliced bread, approximately 1 pound or less

1 quart whole milk

3 tablespoons melted butter

4 jumbo graded eggs

3 cups granulated sugar

2 tablespoons vanilla extract

9 ½ X14 X 2 ½ inch baking dish

Cinnamon-sugar to sprinkle over the top (7 parts sugar to 3 parts cinnamon)

1. Preheat oven to 350*F.

2. Slice strawberries and toss with the juices

3. Slice bread thick and cut into cubes. Heat milk to the boiling point. Pour over the bread and let soak until soft.

4. Pour melted butter into the bottom of the baking pan.

5. Beat eggs with the sugar and vanilla. Stir into bread mixture. Pour into the buttered dish. Cover the top with the strawberry mixture. Sprinkle the top with cinnamon-sugar.

6. Bake 1 hour, or until a knife comes out clean.

7. Serve with Lemon Cream on the side.

LEMON CREAM

Yield: 2 cups

1 pint heavy cream for whipping

¼ cup sifted confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

2 tablespoon or more, grated lemon peel

¼ cup sour cream

1. Beat the heavy cream until it begins to thicken. Add the sugar, lemon juice, and grated peel and continue beating until thick.

2. Fold in the sour cream.

3. Refrigerate until very cold.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.