SPAGHETTI SQUASH PUTTANESCA

SPAGHETTI SQUASH PUTTANESCA

Yield: 4-6 servings

1 large (4 to 4½ pound) spaghetti squash

⅓ cup extra virgin olive oil mixed with 1-2 cloves minced or crushed garlic

4 ripe tomatoes, seeded and chopped coarse

Handful of fresh basil leaves, sliced or chopped

¼ cup pitted olives, chopped (Greek or Sicilian olives have most flavor)

1 tablespoon drained capers, coarsely chopped

Optional: Chopped anchovies – not too many

Salt and coarsely ground pepper

Freshly grated Parmesan

Basil leaves for garnish

1. Preheat oven to 350°F.
2. Bake the squash until a knife inserted tells you it is fully cooked and soft within. Cool 10 minutes for easier handling.
3. Simmer the olive oil with the garlic in a saucepan over low heat for 10 minutes.
4. Combine the tomatoes, basil, olives, capers (anchovies), and garlic oil. Add salt and pepper to taste.
5. Cut squash lengthwise in half. Remove seeds. (If you like, save them to toss with oil and salt to bake for hors d’oeuvre) Separate the strands with a fork and place in a large bowl.
6. Toss well with the tomato sauce and divide among 4-6 dinner bowls or plates.
7. Garnish with basil leaves and serve with freshly grated Parmesan on the side.

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.

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.

Fried Green Tomatoes Cajun

This batter is also good to coat shrimp and onion rings. Add or subtract the amount of flour in the Battering mixture to individual preference of a heavy or light coating.

Yield: 2-4 servings

BATTERING
1 cup whole buttermilk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Hungarian hot paprika, or a small pinch cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar or 1 packet Splenda®

2 large very firm green tomatoes

DIPPING
1 cup all-purpose flour
Pinch of salt
Pinch Hungarian hot paprika
Oil to cover the bottom of a skillet

1. Combine the ingredients for Battering.
2. Slice the tomatoes approximately into 1/4-inch thickness. Dip each separately into the Battering mixture, coating well.
3. Combine the Dipping mixture in a plastic bag. Drop the tomato slices in and shake until well coated.
4. Set the tomatoes into bubbling oil. Do not crowd the pan. Fry on both sides in the oil over medium heat until nicely browned. Cooking time should be approximately 3 minutes. Drain on paper toweling.


Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"

Fried Green Tomatoes Italian

Yield: 4-6 servings
3 large, very firm green tomatoes
3/4 cup white corn meal
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
4 eggs
4 tablespoons grated Parmesan or Romano cheese, or a combination of both
1 cup vegetable oil

1. Slice the tomatoes approximately 14-inch thick. Combine the flour and salt in a small paper or plastic bag and toss the slices until coated.
2. Beat the eggs with the cheese and dip the tomato slices into it after shaking away any excess flour.
3. Toss the tomatoes again in the flour/salt mixture.
4. Fry in a skillet over medium-high heat until brown on both sides. Drain on paper toweling. Sprinkle with more Parmesan/Romano cheese.

Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"