My fall ZOOM cooking classes will be to choose one cookbook to review and cook one or two recipes from the book itself or my own recipe(s) inspired by the book. For my first class I chose Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, an avid gardener who loves to cook what she grows.
Here is the ZOOM link to the class, sponsored by New Horizons Senior Center (www.newhorizonsseniorcenter.org) in Narberth, PA
on Friday, Sept. 24th @ 10:30-11:45 am EST. Please join us!
Meeting ID: 894 0728 0194
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Meeting ID: 894 0728 0194
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This wonderful cookbook, while not vegetarian, is filled with many,many veggies as the cover picture and subtitle indicate, is divided into seasons rather than chapters. These are the categories:
1. Spring into Summer
2. Early to Mid-Summer
3. Mid- to Late Summer
4. Fall into Winter
Since summer is ending (the Fall Solstice is on Wednesday), I chose #3, Mid-to Late Summer. The author writes about and provides several recipes for each vegetable: artichokes, celery & celery root, chiles & peppers, corn, eggplant, fennel, okra, shell beans, sweet potatoes, and tomatoes. The author notes that some summer veggies are still available in early fall, such as zucchini, so for a few weeks into the fall, you may also be reaping summer veggies.
Additionally, Chesman gives us interesting information about each vegetable as well as Kitchen Notes that help in the preparation of each vegetable. For example, artichokes are first on the list in the mid-to late summer category and we learn how many minutes to cook them, depending on whether they are steamed, braised, grilled, or roasted. Very handy! There is also a page called: “Artichoke Facts & Fiction,” which gives a bit of history and interesting facts, such as the fact that Marilyn Monroe was named the first Artichoke Queen in 1948.
There are four recipes for artichokes and I made the first one last week and enjoyed the flavor. I plan to make it for class, so here is the recipe for braised artichokes that serves 4. (I will just make one large unless I can find small ones.)
3- 6 large, 8 medium, or 12 small artichokes
3 tablespoons butter or olive oil
2 garlic cloves, minced, or 1 shallot, minced
1 tablespoon minced fresh herbs (tarragon, chervil, basil, thyme, summer savory, alone or in any combination)
1 cup vegetable or chicken broth (page 8 or 9)*
1/2 cup dry white wine
salt and freshly ground black pepper
* I make my own vegetable broth
1. If you are using large or medium-sized artichokes, trim away the tough outer leaves, peel the stems, cut into quarters, and remove the choke. IF you are using small artichokes, simply peel off the tough outer leaves and cut into halves.
2. Melt the butter in a large, deep skillet over medium heat. Add the garlic and until the garlic turns pale gold, about 3 minutes. Add the artichokes and sauté, turning the artichokes until they are well coated with the butter, for 5 minutes. Add the herbs, if using, broth, and wine. Being to a boil, cover, reduce the heat, and simmer until tender, stirring occasionally, 15 to 30 minutes.
3. Transfer the artichokes to a serving dish with a slotted spoon. Raise the heat under the remaining braising liquid and cook until the sauce is slightly thickened and syrupy, 1 to 2 minutes. Season to taste with salt and pepper, pour over the artichokes, and serve.
My Note: I will start the class recipe before class so the artichokes will be almost cooked, since they take 15-30 minutes. I also hope to make roasted veggies using as many as the above mentioned veggies as I can find organically grown or on the Clean 15 from the Environmental Working Group’s list.
Serving Up the Harvest is published by Storey Publishing in Massachusetts. Their mission is to publish “practical information that encourages personal independence in harmony with the environment.” (I applaud their mission! es)