Simply Organic (17 page)

MAKES
4
SERVINGS

This moist, smoky stuffing adds exquisite flavor to the pork chops. Delicious pork from heritage breeds of pigs is available in most natural foods markets. Be sure to pay a little more instead of supporting the unethical confinement methods used to raise pigs for inexpensive, high-volume pork products.

2 ounces pancetta or guanciale (cured pig cheek)

2 large leeks, cut into ¼-inch rounds and cleaned thoroughly

3 garlic cloves, minced

1 tablespoon chopped fresh sage

Salt

Freshly ground black pepper

4 pork chops, 1 inch thick (bone-in or boneless)

2 tablespoons olive oil

2 tablespoons chopped fresh ginger

Prepare a hot charcoal fire or preheat a gas grill on high, or preheat the broiler. Lightly oil the grill rack or broiler pan.

Cut the pancetta into ¼-inch dice. In a medium skillet, over medium heat, cook for 4 minutes or until the fat is rendered and the pancetta is browned. Add the leeks and garlic and cook until very soft. Add the sage and season with salt and pepper to taste.

Cut a slit in the middle of each pork chop, creating a pocket. Fill each pocket with one-fourth of the leek filling.

In a small bowl, combine the olive oil, ginger, and salt and pepper to taste. Brush the mixture on the pork chops.

Place the chops on the grill rack or broiler pan, 4 inches from the heat source, and grill for 14 minutes, turning once, or until the juices run clear and a thermometer inserted in the meat reaches 145°F.

MAKES
6
SERVINGS

There are so many choices of vegetables to cook with at this time of the year. Use what you like, but make sure each is cooked until tender before adding it to the sauce.

Crust

1½ cups unbleached all-purpose flour

¼ cup whole wheat flour or cornmeal

2½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

½ cup finely chopped fresh Italian parsley

4 tablespoons cold unsalted butter, grated

1 cup shredded Cheddar cheese (about 4 ounces)

1 cup buttermilk (see Organic Tip on
page 38
)

Filling

4 tablespoons unsalted butter

1 large shallot, minced

3 tablespoons unbleached all-purpose flour

2 cups milk or vegetable broth

¼ cup Madeira wine (optional)

2 tablespoons chopped fresh sage

3 cups cooked vegetables, such as zucchini, eggplant, fennel, and bell peppers, cut into bite-size pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup shredded Cheddar cheese (about 4 ounces)

To make the crust: In a large bowl, combine the all-purpose flour, whole wheat flour or cornmeal, baking powder, salt, ground red pepper, and parsley. Add the butter and cheese and stir in the buttermilk just until blended. Refrigerate while you make the filling.

To make the filling: Preheat the oven to 375°F. Lightly oil a 3-quart baking dish.

Melt the butter in a medium saucepan over medium heat. Add the shallot and whisk in the flour. Cook, stirring constantly, for 3 minutes, or until the mixture turns golden brown. Slowly whisk in the milk or broth and wine, if using. Whisk until slightly thickened. Add the sage, vegetables, salt, and pepper.

Transfer the creamed vegetables to the prepared baking dish. Sprinkle with the cheese. Drop the crust mixture by the tablespoon on top of the vegetables. Bake for 20 minutes, or until the crust is browned. Remove from the oven and let stand for 10 minutes before serving.

MAKES
4
SERVINGS

There is nothing as comforting and delicious as a bowl of creamy risotto. During the summer months, taking advantage of fresh vegetables makes this dish a seasonal delight.

4 cups chicken or vegetable broth

2 tablespoons olive oil

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1 cup Arborio rice

4 ounces soft goat cheese, such as chèvre

1 cup fresh or frozen peas, thawed

1 tomato, seeded and chopped

2 tablespoons chopped fresh mint or basil

Bring the broth to a boil in a large saucepan over medium heat. Reduce the heat to low, cover, and maintain at a simmer.

Heat the oil in a deep, heavy saucepan over medium heat. Add the fennel, garlic, and rice. Cook for 5 minutes, or until the rice is golden brown. Begin adding the simmering broth, ½ cup at a time, and cook, stirring constantly, for about 20 minutes. Use enough of the broth for the risotto to become creamy. When done, the rice should still be a little firm in the center.

Stir in the cheese, peas, tomato, and mint or basil. Cook for 2 minutes and serve.

MAKES
4
SERVINGS

The first time I ever ate green tomatoes was my Dad’s way, straight off the barbecue, smoky and succulent. Dad had an organic garden, and his tomatoes were its prize. We ate green tomatoes at both the beginning and the end of the growing season. Although I also love the crusty fried version, to this day, my favorite green tomatoes come hot off the grill.

4 large green tomatoes, cut into ½-inch-thick slices

¼ cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh oregano

Salt

Freshly ground black pepper

Prepare a hot charcoal fire or preheat a gas grill on high. Lightly oil the grill rack.

Put the tomatoes in a large bowl. Add the oil, garlic, and oregano. Toss the tomatoes to thoroughly coat. Season generously with salt and pepper. Place the tomatoes on the grill and cook each side for 3 to 5 minutes, or until the tomatoes are tender.

KITCHEN TIPS

This is a perfect way to use those tomatoes that never quite ripened. If you pick green tomatoes when they are very firm, they will keep in the vegetable bin of your refrigerator for a few weeks.

While the grill is hot, make extra tomatoes and refrigerate them for later use. They’re great in scrambled eggs, on sandwiches, or as a side dish for grilled meats or poultry.

MAKES
4
SERVINGS

Just-picked corn and beans barely need to be cooked. Tossed together with sweet red peppers and tomatoes, they are so good that I can’t seem to get enough. This light dish should be eaten with a spoon, so you can savor all the flavors in each and every bite.

4 ounces green beans, cut into ½-inch pieces

2 ears corn, kernels removed

½ ripe red bell pepper, seeded and chopped coarsely

2 green onions, thinly sliced

1 tomato, seeded and coarsely chopped

1 jalapeño chile pepper, finely chopped

½ cup finely chopped fresh basil

½ teaspoon ground cumin

1 teaspoon sugar

Juice of 1 large lime

Salt

Freshly ground black pepper

About 2 tablespoons chopped fresh Italian parsley

Fill a medium saucepan two-thirds full with water. Place over high heat and bring to a boil. Add the beans and corn kernels. Cook for 3 minutes, or until tender-crisp. Drain and transfer to a large bowl.

Add the bell pepper, green onions, tomato, chile pepper, basil, cumin, sugar, and lime juice. Season with salt and black pepper to taste. Sprinkle with parsley and toss to coat well.

KITCHEN TIP

On a warm summer night, serve this dish with chilled seafood or a grilled lamb or pork chop to complete the meal.

MAKES
4
SERVINGS

You can use just about any cheese with these tomato stacks, but I especially like locally produced goat, Cheddar, creamy brie, and blue of any kind.

8 thick slices ripe but firm tomatoes (approximately ½ inch thick)

Salt

Freshly ground black pepper

6 to 8 ounces cheese of your choice

2 to 3 teaspoons Dijon mustard

8 or more fresh basil leaves

½ cup unbleached all-purpose flour

3 large eggs, beaten

2 tablespoons extra-virgin olive oil, plus more for frying

2 cups fresh bread crumbs, toasted

2 tablespoons chopped fresh rosemary

Place the tomatoes on a baking sheet. Season with salt and pepper to taste.

Divide the cheese into fourths and place on top of 4 of the tomato slices—dollop or spread soft cheeses, slice and layer harder cheeses. Spread the mustard evenly on the other 4 tomato slices.

Place 1 or more basil leaves on top of each of the 8 tomato slices, pressing it gently onto the cheese or mustard.

Put the flour in a medium bowl. Combine the eggs and 2 tablespoons of the oil in another medium bowl. Combine the bread crumbs and rosemary in a pie plate and season generously with salt and pepper.

Dip the tomato stacks in the flour, then coat with the egg. Coat last with the bread crumbs.

Heat a thin layer of oil in a heavy skillet over medium heat. Add the tomatoes and cook for 3 minutes or until browned. Add more olive oil and turn the tomatoes to brown on the other side.

Serve warm or at room temperature.

MAKES
4
SERVINGS

My restaurant friends scoff at eating a wedge salad, but I have to admit that when I saw organically grown head lettuce for the first time, I let out a big old hurrah. Yes, I am from the East Coast, and now that one of my favorites—a wedge salad with all the fixings—can be made with pure ingredients, it shows up often when I cook at home. I make my own pickled beets, but they are easy to find in the canned food section and add so much to this version of the wedge.

1/3 cup extra-virgin olive oil

3 tablespoons rice vinegar

2 teaspoons stone-ground mustard

1 to 3 tablespoons chopped fresh herbs, such as tarragon, chives, oregano, or marjoram

1 garlic clove, minced

1 tablespoon sugar or honey (optional)

Salt

Freshly ground black pepper

1 medium head iceberg lettuce

8 slices bacon, cooked

6 ounces blue cheese, crumbled

4 hard-cooked large eggs, peeled and cut in half lengthwise

8 wedges pickled beets

In a small bowl, whisk together the oil, vinegar, mustard, herbs, garlic, and sugar, if using. Season generously with salt and pepper. Set aside at room temperature until ready to use.

Cut the iceberg into fourths. Place 1 wedge on each of 4 salad plates. Sprinkle with salt and pepper. Around each wedge, arrange 2 slices of bacon, one-fourth of the blue cheese, hard-cooked egg halves, and 2 wedges of pickled beets, and drizzle the whole thing with vinaigrette.

VARIATIONS

You can substitute ripe tomatoes for the beets.

MAKES
4
TO
6
SERVINGS

I like to serve this dish with gingersnaps, figs, and organic strawberries for a lovely and scrumptious presentation. Surround it with fruit, cake cubes, and cookies for dipping.

2 cups whole milk

5 ounces unsweetened chocolate, grated

¾ cup sugar

1 cinnamon stick, broken in half

1 teaspoon vanilla extract

3 tablespoons brandy

In a small saucepan over medium heat, warm the milk, chocolate, sugar, and cinnamon stick. Cook, stirring often, for 5 minutes, or until the chocolate melts. Set aside for 15 minutes.

Return the saucepan to medium heat and bring the mixture to a simmer, whisking occasionally. Remove from the heat and discard the cinnamon stick. Add the vanilla and brandy. Serve in a fondue pot or individual heatproof ramekins set on a stand above a candle.