Posted by hpotterblog on September 23rd, 2010in Container Garden, Gardening Products, Patti Bess, Recipes | 1 Comment
By Patti Bess, author of Vegetarian Barbecue
Balmy September days finish the ripening and sweetening of peppers.
H. Potter’s copper urn is the perfect place to grow a variety of peppers on the deck or amidst
the flower beds. Continue Reading >>
Posted by hpotterblog on August 21st, 2010in Garden Decor, Patti Bess, Recipes | No Comments
By Patti Bess, author of Vegetarian Barbecue
A festive platter salad from the late-summer garden.
Where’s your favorite platter?
It’s perfect for late summer entertaining when the markets are full of delicious, fresh produce and your garden is overflowing.
A platter salad easily turns the abundance of summer into a successful meal.
For guests, they make a beautiful presentation by tossing in the vinaigrette at the table. If you’re already using the grill for meat, roasted peppers or a few grilled zucchini are tasty additions.
Serve with crusty bread and a great glass of wine. It’s summer’s finest hour.
One pound small potatoes — red, Yukon Gold or purple
One-half pound green beans
A few radishes, cut in half
Two lemon cucumbers cut into bite-size pieces
Two handfuls of cherry tomatoes
Red or green peppers, raw or roasted and cut into squares
Two to three small zucchini, grilled and cut into easy-to-fork strips
One-quarter cup finely chopped marjoram (or basil) and parsley
Three tablespoons red wine vinegar
Two tablespoons lemon juice
Two teaspoons Dijon-type mustard
One to two cloves garlic
One-quarter teaspoon salt
Freshly grated pepper
One-third cup extra-virgin olive oil
Wash the potatoes and then place them in a small saucepan; cover with water and three-quarters teaspoon salt. Bring to a boil; simmer until tender when pierced with a knife, about 15 to 20 minutes. Drain. Set aside to cool and cut into bite-size pieces.
Wash green beans and cut off both ends. Add to a pan of simmering water for three to four minutes then dip in cold water (or serve raw).
For the dressing, add all the ingredients to a food processor. Slowly drizzle in olive oil while machine runs.
Arrange the cooked and raw vegetables on the platter in a beautiful display of colors and textures.
Sprinkle herb mixture over all.
Drizzle with vinaigrette at the table and enjoy!
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Posted by hpotterblog on July 20th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess, author of Vegetarian Barbecue
A fresh taste of summer, perfect for outdoor entertaining.
Don’t let your guests in on the secret!
It’s also a great way to use up some of those juicy tomatoes from the garden.
Most gazpacho recipes have lots of chunky summer vegetables in them.
This one is blended and is great for young “picky” eaters. My children always liked blended soups—they couldn’t actually see the vegetables. In fact, many times I would blend a portion of every soup so I could honestly say, “No honey, you don’t have to eat the vegetables, just sip the broth.” The things we do to survive parenthood.
Serve this festively pink soup in iced cups, garnished with chives or green onions.
This same recipe is also delicious made with yellow tomatoes and a small amount of grated lemon zest, or a squeeze of lemon.
Celebrate tomato season with an outdoor lunch or dinner.
Six ripe garden tomatoes
One-third cup lightly packed fresh basil leaves
Two cloves garlic, peeled
Salt and fresh ground pepper to taste
One cup buttermilk or plain yogurt (or to taste)
Spoonful of sugar or lemon juice (optional)
Sliced chives, scallions, or basil leaves for garnish
In a food processor or blender, puree the tomatoes, basil, garlic, salt, and pepper until smooth. Add the buttermilk and taste for seasoning. Add a touch of sugar or a few drops of lemon juice if you feel it needs it.
Chill and garnish with chives, scallions, or a basil leaf. Serves four as a starter.
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Posted by hpotterblog on July 9th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
When it comes to people-pleasers, salsas are the life of the party.
And not just tomato salsas these days–try some with fresh bell peppers too.
Salsas are combinations of finely chopped fruit or vegetables and usually a little chopped onion; all enlivened with a bit of chile and fresh lime juice or vinegar.
That pleasing burst of flavor comes partly from the contrast between sweet and spicy. It’s the surprise complexity of flavors that gives salsa its potency and popularity.
Freshly made salsa delivers the kind of flavor punch that can’t be contained in a jar, can, or plastic supermarket tub. Thanks to the food processor, preparation is largely easier than easy (but don’t tell your guests).
MMM! I can taste it now!
Three ears corn, husked
One tablespoon extra virgin olive oil
One large tomato
One to two jalapeno peppers
Two cloves garlic, minced
Two tablespoons lime juice
Two tablespoons chopped fresh cilantro or one-half teaspoon cumin
One-quarter teaspoon salt
One-eighth teaspoon fresh ground pepper
One avocado, cut into small pieces
Prepare a hot fire in the grill. Brush corn with olive oil. Place on a medium-hot grill, turning occasionally, until it has light brown grill marks evenly distributed. Cut tomato in half and grill, turning once, until skin is slightly charred and tomato is softened, about 3-5 minutes. Place whole jalapenos on the grill, turning frequently, until skin is charred, about 5-7 minutes.
While the grilled vegetables are cooling, add garlic, lime juice, cilantro, salt and pepper to a medium-size bowl. Peel and cut up avocado, add to the bowl. Cut corn kernels off cob and add to the bowl. Peel tomatoes (skin will come off easily) and jalapenos; chop them fine and add to the bowl.
Toss to mix and serve at room temperature. Makes 5-8 servings.
Half of a medium-size cucumber, seeded and diced
One small red pepper, diced
One-quarter cup green onions, finely sliced
One jalapeno pepper, diced
One tablespoon diced cilantro leaves
One to two tablespoons fresh lime juice
One to two tablespoons rice vinegar
One-half teaspoon salt (more to taste)
Fresh grated black pepper
One medium avocado, diced
Mix the cucumber, red pepper, green onions, jalapeno, cilantro, lime juice, vinegar, salt and pepper in a small bowl. Gently toss in the avocado and set aside for 20 minutes before serving. Makes about 2 cups.
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Posted by hpotterblog on July 2nd, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
The Fourth of July traditionally starts a summer of grilling extravaganzas. Summer dinners on the deck mean good times, good friends, and great food!
Grilling is the perfect way to prepare meats, but there are so many other foods that benefit from that intriguing smoky flavor, like eggplant, mushrooms, and many vegetables.
Most of us use our grills primarily for one cooking function—hot and fast grilling (direct heat). Did you know that your grill can also be used for roasting (indirect heat)? Your grill is a versatile appliance. You can even bake an apple crisp or make a skillet cornbread on the grill.
How to roast on a kettle grill
To create an indirect source of heat for roasting requires a kettle grill that is at least 21 to 24 inches in diameter. Start with coals that are cooled to a medium intensity. You can grill meats and other foods that need a higher temperature first. With a long-handled spatula, move the coals to one side of the grill and place the dish to be roasted on the opposite side. Put the lid down and you’re roastin’ with coals. It’s always important to turn a dish in order to get even heat. Areas of the grill will vary in temperature.
How to roast on a gas grill
If you have more than two burners on a gas grill, heat the outside burners and place the dish on the middle unheated burner; close the lid.
If you have only two burners, preheat both to medium, turn one burner off and place the dish on that burner. Check the dish at least halfway through the cooking and turn it to ensure even heating.
Eggplant roasted on the grill is my favorite way to cook it—top with a little pesto sauce or use it in this great summer gratin. The only real trick to grilling eggplant is making sure to cut slices fairly evenly and check with a fork for doneness.
One-and-a-half pounds ripe tomatoes, sliced one-half inch thick
One pound eggplant, sliced crosswise one-half inch thick
One small onion, sliced one-half inch thick
One-quarter cup extra virgin olive oil
Salt and fresh ground black pepper
One cup grated Monterey Jack or mozzarella cheese
One-quarter cup firmly packed chopped basil or one tablespoon fresh marjoram or sage
One-half cup grated Parmesan cheese
Preheat a gas grill or build a fire in a kettle grill.
Add half the olive oil, salt and pepper to a small bowl and brush the eggplant slices with it. Arrange slices on the grill, turning once or twice until the eggplant is tender when pierced with a fork, about six to eight minutes.
Prepare the grill for indirect heat as described above.
Pour remaining olive oil in the bottom of a round pie pan or a 9-inch square baking dish. Add one layer of the sliced tomatoes. Add one layer of the sliced onions. Cover them with half of the eggplant and one third of the cheese. Repeat. Top with the remaining tomatoes. Season generously with the salt, pepper and herbs; top the entire dish with the remaining Monterey Jack and parmesan.
Cover with aluminum foil and roast for 15-20 minutes or until lightly golden.
Allow to stand for ten minutes. Makes a generous serving for two.
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Posted by hpotterblog on July 1st, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
Frittatas are the Italian version of the French omelet, or more like a quiche without a crust.
So many things can be stirred into frittatas—sautéed onions, roasted peppers, mushrooms, or sliced potatoes–but I like wilted greens best.
Right now in my garden the chard is at its finest. It practically glows. I’ve picked bunches of chard that squeak with vitality.
‘Bright Lights’ or rainbow chard is the newer variety that I really like. Its multi-colored stems are often smaller and more tender than the big silver leaf or ‘Ruby’ chard, but any variety will do. The rainbow chard makes your frittata much more colorful and visually appealing.
Frittatas are so versatile, either warm or at room temperature. Cut them into small squares and serve as appetizers, slice them into wedges for a main dish perfect for brunch or to take on a picnic. I like mine dense with vegetables, almost like a pie. Any filling should be cooked before adding to the eggs.
Many traditional Italian recipes prepare them on the top of the stove. I confess I like the lazier way of popping them in the oven for 30 minutes (while I do other things).
Frittata with ‘Bright Lights’ Chard
1 tablespoon olive oil
½ of a small red onion, finely chopped
2 to 4 cloves garlic, minced
1 cup sliced mushrooms (optional)
About 4 cups densely packed chopped chard
¾ teaspoon salt
1/8 teaspoon fresh grated black pepper
¼ teaspoon nutmeg
1 teaspoon dry basil (or fresh if available)
1 cup fresh grated Parmesan cheese
1 tablespoon lemon juice (optional)
Pre-heat an oven to 350 degrees.
Heat olive oil in a wide frying pan over medium high heat. Add the onion, garlic, chard stems and mushrooms if using; sauté for 2-3 minutes or until onion is translucent. Add the chopped greens, cover, and steam just until they have wilted–about 2 minutes. Set aside to cool before adding to the eggs.
Separate eggs and whip the whites. In a separate bowl add salt, pepper, basil, and nutmeg to the egg yolks. Stir in the cheese and vegetables. Fold in the egg whites. Spray a 9-inch deep-dish pie pan with non-stick vegetable spray or rub with a small amount of oil. Pour batter into the prepared dish.
Bake for 25 to 35 minutes. Serve hot or at room temperature.
Makes 6 to 8 appetizer or 3-4 entrée size servings.
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Posted by hpotterblog on May 26th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
The tomatoes in the garden are only 20 inches high. It’s been a long, cold spring. Will summer ever come?
I can have summer in my mind—dreaming of my favorite dinner —for one of those August evenings when nothing sounds better than a little pasta and a glass of red wine.
Fettuccine with Roasted Tomatoes is simple enough for a hot night when I’m not the least bit ambitious about dinner menus, and special enough to share with company. It’s also perfect for garlic lovers! The basil deepens the flavor and vinegar adds a splash of pizzazz!!
Tomatoes have a whole new taste dimension when roasted. Most people don’t want to fire up the grill to just roast tomatoes, so perhaps do this task after cooking something the night before, or add tomatoes to the edges of the grill when other foods are cooking.
Yellow varieties are great, if available. When roasted they become almost jam-like in texture. They are actually less acidic for those of us with tender stomachs.
You could also make this dish with any variety of Roma-type tomatoes. The beefsteak varieties don’t work as well on the grill as they are a little too watery. A better choice might be an ‘Early Girl’ or ‘Celebrity’.
If your local delicatessen offers fresh pasta, that’s great too!!!
Twelve ounces of fettuccine or other thin noodle
Six medium-sized whole tomatoes
One quarter cup best quality olive oil
Two to eight cloves garlic, minced (according to your passion for garlic)
One-quarter cup finely diced fresh basil (more to taste)
One tablespoon balsamic vinegar
Red pepper flakes (optional)
Salt and fresh ground pepper
Fresh grated Parmesan cheese
Boil noodles in salted water until al dente. Drain and set aside.
Pre-heat a gas grill or build a fire in a kettle grill. You could also throw a sprig or two of rosemary or oregano onto the coals. Add whole tomatoes to the edges of the grill (where it’s not quite as hot). Turn gently with tongs so that they char evenly trying not to break the skin. Remove and set aside to cool.
In a small saucepan sauté garlic in olive oil and add the basil.
When tomatoes are cool enough to touch, slip the skins off. Add tomatoes to the pan and mash with a potato masher.
Add the balsamic vinegar, pepper flakes, salt and pepper. Simmer a few minutes to blend flavors.
Serve with fresh-grated Parmesan cheese. Makes 2 to 3 servings.
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Posted by on May 13th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
One of my favorite ways of cooking greens is in a ragout with sausage.
By Patti Bess
Just saying the words “cooking greens” still brings back memories of my mother’s tinny tasting canned spinach.
In her defense, back then the recipes for cooking greens read something like “boil until soggy and cover with cream sauce”. That mushy texture and bland flavor was etched deeply in my taste bud memory bank, and finding the delete key required much experimenting and inspiration from other cooks.
These days I find myself cooking greens two or three times a week. I pick them from my garden or bring them home from the market. “Eat more greens” is an often-repeated prescription from dietitians and for good reason.
Greens are so rich in the vitamins and minerals most of us just don’t get enough of. Cooking greens is an excellent way to get the antioxidant vitamins–E and C as well as beta carotene, a form of vitamin A. These antioxidants play a role in reducing cancer and heart disease. Best of all, cooking greens is an excellent way to get calcium, for those of us trying to be mindful of our intake.
There is such a diversity of greens to choose from. I like combining a couple of different ones when cooking greens, to balance out flavors since they vary in intensity.
Watercress, chard, and dandelion greens are probably the mildest in flavor. Arugula, escarole, spinach and curly endive are medium-spicy with mustard and turnip greens being the most spicy–or bittersweet. Collards and kale are not really peppery at all; they have a somewhat earthy, neutral flavor.
Follow the same procedure for cooking greens of any kind. They will steam or sauté in three to seven minutes and should be added to soups the last 15 minutes of cooking. Kale probably takes the most amount of time to soften.
This one-pot meal has become a staple at our house. Remembering to cook a few extra potatoes the night before is the real trick to speeding up the process. It makes a nutrient dense, ready-in-minutes meal. My mother would have loved cooking greens this way.
Two tablespoons olive oil
One medium onion, chopped
Three – four cloves garlic, minced
One half red pepper, chopped
Two turkey, beef or chicken sausages, sliced lengthwise and cut into bite-size pieces
One bunch kale, chard or a combination of greens
Three medium potatoes, pre-cooked
Three quarters cup vegetable or chicken broth or the juice from a 14-ounce can of whole tomatoes
Salt and fresh ground pepper
Fresh grated Parmesan cheese, sour cream or yogurt to garnish (optional)
Sauté onion and sausage in a large skillet with a tight-fitting lid. Add the garlic and red pepper the last few minutes.
Cut potatoes into bite-size pieces. Add potatoes, washed greens, broth, salt and pepper. Cover, and simmer until greens are softened but not mushy. Garnish with a dollop of sour cream, yogurt or parmesan cheese.
Posted by on April 8th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
When the weather starts feeling even slightly warmer and we turn the corner past Easter, my culinary time clock says I’m ready to fire up the grill and enjoy our first candlelight dinners on the deck. H. Potter’s graceful pewter-and-gold-finished candle holder is a perfect choice.
My husband has certain things he loves to grill, but I have my own specialties. Portobello mushrooms and asparagus are the first things that come to mind.
Portobellos on the grill, now that’s a marriage made in heaven (cliché or no cliché). Portobellos are brown button mushrooms grown to a larger meatier size, with a pronounced, earthy flavor—they are about as close to a juicy steak as the plant kingdom can come up with. These satisfying ‘shrooms provide nutrients including magnesium, selenium and fiber.
Spring just hasn’t sprung until I’ve taken that first bite of tender, grassy asparagus. Roasting it on the grill and tossing into a salad is only one of dozens of ways to enjoy it.
Blend the asparagus and mushrooms together with spring’s gift of baby greens and you have a salad I could live on for a great many days and not tire of it.
Print this recipe to save for that first deliciously warm evening and special dinner on the deck.
4-5 ounces mesclun mix of young greens (about 6 cups)
1 medium shallot
1 teaspoon Dijon mustard
3 tablespoons sherry wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh thyme (about 1/2 t. dried)
3 tablespoons extra virgin olive oil
1/4 teaspoon salt and fresh ground pepper
1 pound Portobello mushrooms, stems removed
1 pound asparagus, tough woody ends removed
Extra olive oil, salt and pepper for grilling
Preheat a gas grill to medium high or build a fire in a kettle grill.
Wash, dry and tear up greens. Add to a large salad bowl and set aside.
Add the shallot, mustard, vinegar, lemon juice, and thyme to the blender; blend until smooth. With the machine running, add the oil in a slow, steady stream. Season with salt and pepper to taste.
Brush the asparagus and mushrooms with a small amount of olive oil and sprinkle with salt and pepper. Brush the grill lightly with a vegetable oil.
Put the mushrooms on the grill, turning occasionally to avoid sticking. Add the asparagus and grill, rolling them frequently to avoid burning. (A vegetable grilling basket is helpful for asparagus on grills with widely spaced grates.)
Grill the mushrooms about 10-14 minutes total, depending on the heat of the grill. They should be crispy at the edges but still juicy. Cook the asparagus until browned and crisp tender, about 6-8 minutes, depending on their thickness. Remove from the grill and set aside to cool.
Drizzle the salad dressing over the greens and toss well. Cut the asparagus and the mushrooms into 1-inch lengths. Add to the salad and mix in with the lettuces. Makes about 4 to 6 servings.
Watch a new video of a favorite outdoor candle lantern.
Posted by hpotterblog on March 25th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
Weather is not the only thing turning milder this time of year. As tender spring vegetables and herbs mature in my garden and begin to appear in markets; winter cravings for bold, spicy dishes gives way to quieter longings.
Spring produce begs for simpler, more delicate preparations—that’s where chicken comes in. Topped with chive and parsley pesto, this simple-to-prepare entrée is perfect for guests or a quiet evening at home.
Parsley and chives in the kitchen garden are as much a welcome call to spring as daffodils in the flower beds.
I especially like having parsley in the garden as it is so convenient to pick a few sprigs for a dish instead of running to the market for a bunch that will mostly migrate to the rear of refrigerator and be forgotten.
Basil pesto is a staple on the summer menu, but it can be made with other herbs as well. This spritely flavored parsley and chive pesto adds a little zing to your chicken. Pair it with a herbaceous white wine and roasted asparagus, or a beet and fennel salad.
These simple gifts from the garden (and at the dinner table) make me shout, “Ain’t life grand?”
3 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
4-6 cloves garlic
2 tablespoons lemon juice
1/4 cup firmly packed chopped parsley
1/2 cup chopped chives or green onions
1/4 cup walnuts
2 tablespoons grated parmesan cheese
2 tablespoons white wine or broth
Salt and fresh ground pepper to taste
Generously salt and pepper the chicken. Brown it in a fry pan on medium heat, about 3 minutes per side. Remove from stove and set aside.
Add all remaining ingredients to a blender or food processor. Pulse several times to blend but not completely puree.
Add a dollop on each chicken breast, cover, and simmer on low until chicken is moist and tender. Serves 3 and can easily be doubled for guests.
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