BUNGALOW KITCHEN RECIPE
Fried Green Tomato Parmesan Bahn Mi
FOR THE FRESH QUICK PICKLES:
1 medium summer squash
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1 medium zucchini
1/2 medium onion
1/4 cup turbinado sugar
1/8 cup light brown sugar
1/2 cup salt
1 tablespoon garlic powder
1 teaspoon cracked pepper
1 1/2 cup cider vinegar
11/4 cup water
FOR THE TOMATOES:
2 green tomatoes
Bowl of flour with salt, pepper, garlic powder
Bowl of yellow corn meal mixed with 1 1/2 cup yellow corn meal, salt, pepper and garlic powder
2 inches of oil in large pan
FOR MARINARA AND PARMESAN TOPPING:
6 campari tomatoes
1 tablespoon olive oil
1/2 medium onion
Salt, pepper, paprika, garlic powder
1 teaspoon fresh oregano
4 slices fresh mozzarella
1 baguette, halved
4 basil leaves
To make the pickles: Heat the pickling spices and vinegar and water together in a deep saucepan. Heat until just boiling, stirring frequently. Remove from heat and pour into a bowl and refrigerate 10 minutes. Slice veggies and place into glass mason jar. Pour liquid over veggies until all are submerged. Cover the jar and place in refrigerator until ready (can be done ahead and keeps up to two weeks).
To make the tomatoes: Slice the tomatoes to have four slices per sandwich. Dredge each slice in spiced flour, then the egg, then the corn meal mix. Let sit for 10 minutes.
Heat the oil over medium-high heat until a drop of water pops immediately when dripped into pan. Fry the green tomatoes four at a time about 3 minutes per side, until golden brown. Remove and drain.
To make the topping: Finely dice the remaining half onion. Heat olive oil in sauce pan and add onion and spices for sauce. Finely dice the campari tomatoes and add to pan. Heat on medium heat for 10 minutes and reduce to simmer.
To finish: Heat oven to 350. Slice baguette, but do not cut all the way through. Stack tomatoes and top with marinara and 2 slices of cheese each. Heat in oven until cheese is well melted (5 minutes or so). Top with plenty of pickles and 2 fresh basil leaves.
Serve with kale chips or the side of your choice.
Sorensen’s Blueberry-Apricot Salsa
3 cups chopped fresh blueberries
1 cup chopped fresh apricots
1/4 cup lemon juice
1/2 cup chopped red onion
3 tablespoon chopped fresh cilantro
1/3 cup diced bell pepper
2 minced seeded jalapeno peppers
1 tablespoon sugar
1/2 teaspoon salt
Ground pepper to taste
Mix all ingredients together and refrigerate. Enjoy with chips, chicken or fish.
Summer Berry Salad
1 head of romaine lettuce shredded
1/2 cucumber, peeled and cubed
8 strawberries, quartered
1 cup blueberries
1/4 cup diced chive
1 cup extra virgin olive oil
1/2 cup white balsamic
1 teaspoon grain mustard
1/8 cup blueberries
To make vinaigrette: Blend ingredients in an immersion blender.
Combine salad ingredients in a large bowl and pour vinaigrette over salad.
Blueberry Muffin Mug Cake
3 tablespoons cassava flour
1 tablespoon maple syrup or honey
2 tablespoon applesauce
1 large egg
1/4 cup blueberries
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix everything together in a large coffee mug. Microwave for 2 minutes.
Blueberry Lemon Coconut French Toast
1 loaf of white bread, cut into 1-inch cubes
2 cup fresh blueberries
1/4 cup shredded coconut
5 large eggs
1 1/2 cups coconut milk
1/4 cup grade A maple syrup
Zest of 1 large organic lemon
1/8 cup lemon juice
1 teaspoon cinnamon
1 tablespoon vanilla
Preheat oven to 350 degrees. In a large mixing bowl, toss bread cubes, coconut, and blueberries. Place in a large baking dish.
In a medium bowl, whisk eggs, coconut milk, maple syrup, lemon zest, lemon juice, cinnamon and vanilla. Pour mixture evenly over bread in baking dish. Bake for 45 minutes, or until golden brown. Serve with blueberry syrup.
Blueberry Pie Bars
1 1/2 cups all-purpose flour
1 cup light brown sugar
2 cups rolled oats
1 cup ground graham crackers
1 1/2 cups butter melted
1 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoon white sugar
2 tablespoons fresh lemon juice
1 teaspoon cornstarch
Preheat oven to 375 degrees. Line a 13-by-9-inch baking dish with parchment paper. In a mixing bowl with the paddle attachment, add all of the ingredients for the crust mix and blend together.
Set aside 1 cup of the crumble mix. Press out crumble mix evenly in the bottom of the pan. In a small bowl add blueberries cornstarch lemon juice and sugar blend. Then pour all of the blueberry mix over the crust top with the reserved crumble. Bake 35 to 40 minutes.
Cut into squares serve with a scoop of vanilla ice cream.
Beef-Stuffed Swiss Chard Rolls with Yogurt Sauce
1 1/2 cups plain whole-milk or low-fat yogurt (not Greek)
10 large Swiss chard leaves
2 teaspoons extra-virgin olive oil
1/2 medium onion, cut into small dice
2/3 cup water, plus 1 tablespoon for the filling, if needed
1 pound lean ground beef
1 tablespoon tomato paste
4 teaspoons sweet paprika
1/2 teaspoon ground cinnamon
13/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Makes 10 rolls; serves four to five
Place the yogurt in a medium bowl and keep it at room temperature until ready to serve.
Swish the chard leaves in a large bowl of cool water to clean them; pat dry. Fold each leaf in half lengthwise and slice out the bottom and central portions of the stem, working from the center of the leaf downward. (You want the two halves to stay connected up top.) When unfolded, each leaf should look like an upside-down V. Finely chop the stems you just removed.
Make the filling: Heat the oil in a large skillet over medium heat. Cook the chard stems and onion until tender, about 10 minutes, adding 1 tablespoon of water if the skillet runs dry. Add the beef, tomato paste, 3 teaspoons of the paprika, the cinnamon, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Increase the heat to medium-high; cook until the beef loses its raw look, breaking it up as it cooks, about 5 minutes. Remove it from the heat.
Work with one chard leaf at a time. Lay a leaf on a work surface, positioning it with the slit ends at the top, so it now resembles a regular V. The bumpy side of the leaf should face down and the concave part should face up. Scoop1/4 to 1/3 cup of filling onto the leaf near the bottom, then tightly roll it up burrito style, pushing in the sides and forcing the slit top together as you encase the filling. Tuck back any filling that pops out. Transfer the packet to the skillet, placing it seam side down next to the remaining filling. Repeat with the remaining chard leaves and filling.
Sprinkle the remaining 1 teaspoon of paprika and the remaining1/4 teaspoon each of salt and pepper into the remaining 2/3 cup of water; pour it into the skillet around the rolls. Bring the liquid barely to a boil over medium heat, then cover the skillet, reduce the heat to medium-low and cook until the rolls are tender, 20 to 25 minutes.
Use a slotted spoon to transfer the rolls to a platter. Whisk the yogurt vigorously, then spoon it over the rolls. Serve right away.
Trout with Tahini-Lemon Yogurt and Baby Arugula
FOR THE SAUCE:
1/2 cup plain yogurt (not Greek), preferably whole-milk
3 tablespoons tahini
3 to 4 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup loosely packed flat-leaf parsley, minced
1 clove garlic, grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
FOR THE SALAD:
6 cups loosely packed baby arugula
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
Freshly ground black pepper
FOR THE TROUT:
4 to 6 skin-on trout fillets, pin bones removed (1 3/4 to 2 pounds total)
2 tablespoons plus 2 teaspoons extra-virgin olive oil, and more for optional drizzling
Freshly ground black pepper
2 teaspoons unsalted butter
Fleur de sel, for serving (optional)
Freshly cracked black pepper, for serving (optional)
Lemon wedges, for serving
For the sauce: Whisk together the yogurt, tahini, 3 tablespoons of the lemon juice, the water, parsley, garlic, salt and pepper in a medium bowl, until smooth. Taste, adding up to 1 tablespoon more lemon juice, if desired. The yield is about 1 1/3 cups.
For the salad: Toss the arugula in a large bowl with the oil and lemon juice. Season lightly with salt and pepper.
For the trout: Arrange the fillets on pieces of parchment paper or aluminum foil. Sprinkle both sides of the fillets with oil (using 2 teaspoons total) and season lightly with salt and pepper.
Heat a large cast-iron skillet over medium-high heat. Work in two batches: Add 1 teaspoon of the butter and 1 tablespoon of the oil to the skillet. Once the butter foams and the oil starts to shimmer, add 2 or 3 trout fillets skin side down. Cook for 3 to 4 minutes, until the underside is crisp. Turn them over and cook for 2 to 3 minutes, just until the flesh is opaque and flaky. Transfer to a large platter and tent with foil to keep warm.
Repeat with the remaining butter, oil and trout.
Spoon some sauce over each serving of trout, then pile some of the salad right on top. If desired, drizzle with oil and sprinkle with fleur de sel and cracked pepper. Serve with lemon wedges.
Raisin-Poppy Seed Flatbreads with Cardamom-Honey Butter
FOR THE CARDAMOM-HONEY BUTTER:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 tablespoon honey
1/4 teaspoon ground cardamom
Pinch kosher salt
FOR THE FLATBREADS:
1/4 cup golden raisins, coarsely chopped
1/4 cup warm water (about 100 degrees)
21/4 teaspoons (1 packet) active dry yeast
1/2 cup plain low-fat or whole-milk yogurt (not Greek), at room temperature
1/4 cup honey
1 1/2 cups all-purpose flour, plus more as needed
3/4 cup whole-wheat flour
3 tablespoons poppy seeds
1 tablespoon kosher salt
2 to 4 tablespoons coconut oil, melted, for brushing (may substitute ghee)
Makes eight 6-inch flatbreads; serves eight.
For the cardamom-honey butter: Whisk together the butter, honey, cardamom and salt in a small bowl until smooth. Cover and let it sit at room temperature.
For the dough: Place the raisins in a small bowl; cover with just-boiled water. Let sit until needed.
Meanwhile, pour the1/4 cup of warm water into a mixing bowl. Sprinkle with the yeast, swirl with a fingertip to moisten and let stand for 5 minutes, until foamy. Add the yogurt and honey, whisking until the latter dissolves.
Lightly flour a work surface.
Drain the raisins, reserving the liquid; pat dry. Add them to the yeast mixture along with the all-purpose flour, whole-wheat flour, poppy seeds and salt, stirring to form a dough. (If the dough is too dry to come together, add a few teaspoons of the reserved raisin liquid.) Turn the dough out onto the floured work surface and knead until smooth, 3 to 5 minutes. Transfer to a greased bowl, cover with plastic wrap and let rise in a warm spot for 2 hours, until slightly puffed. (The dough will not double.)
Return the dough to the floured surface and cut it into 8 equal wedges. Working with one wedge at a time (keep the rest covered), roll it into a ball, then use a rolling pin to roll it into a round that’s 6 inches in diameter.
Heat a cast-iron skillet over medium-high heat. After a minute or two, once a drop of water on the skillet sizzles and evaporates, brush the skillet with a little of the oil. Place the dough round at the center; cook until the underside is golden brown in spots, 1 to 2 minutes. Brush the top with a little oil, then turn the flatbread over and cook for 1 to 2 minutes, until browned on the second side; adjust the heat as needed to keep the flatbread from getting too browned.
Transfer the flatbread to a clean kitchen towel; wrap to keep it warm. Repeat the cooking, brushing with oil as needed, to cook all the flatbreads. Stack them on top of each other and keep them wrapped in the towel as you work.
Serve warm, with the cardamom-honey butter.