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Fear no Garlic!
Brian Dean Bondy Ingredients 1 lb large shell on shrimp ½ - 1 head of garlic Olive Oil Seasoned Salt Lemon Red pepper or Chipolte (optional) Something from Spain. Heat a large frying pan and pour in olive oil to cover the bottom of the pan. Swirl it around on the sides. For a pound of shrimp (shell-on), use at least half a head of garlic, and make it a large head. Add a few cloves of the crushed garlic to the oil to flavor it and cook till it’s really brown because that’s Carol’s favorite part. Then dump in the shrimp and shake the pan so the shrimp are all flat on the pan. Sprinkle them with salt (or seasoned salt). Cook till they’re done on that side and then flip them over and add the rest of the crushed garlic. Sometimes I add red pepper or ground chipotle here, for some added heat. Remember, the longer you cook the garlic, the less ‘hot’ it will be, though it’ll still be garlicky. Cook till this side is done; squish at least one whole lemon over them. Stir them and remove & serve.
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Bocata Bistro Café, Tucson, Arizona
Early 90s Carol Jean Bondy The Bocata Bistro was a restaurant not far from my dad’s in Tucson. It became a regular dining spot on my visits to my fathers. The second time I ordered the squash soup, I kept the menu and jotted down all the ingredients, hoping to recreate the recipe at home. The waiter seeing my efforts asked if I would like the recipe he would check with the chef. When he came back he had the recipe printed out on the letterhead. I learned that day, that it’s ok to ask for the recipe in a restaurant. Some restaurants will comply. This remains a fall favorite. 1 tsp cumin 1 tbsp thyme 1 ½ tsp coriander 1 tsp cayenne 1 tsp allspice 2 tsp ginger 1 bayleaf Salt and Pepper to taste Toast above in sauté pan, then set aside. Dice and sauté in olive oil 1 ½ onions 1/8 cup minced garlic Add: The toasted herb/spice mix 2/3 cup ground hazelnuts (which have been toasted and peeled and ground fine) 1 ¼ each butternut, banana and acorn spuashes 5 oz canned tomatoes Cover with vegetable stock and add: 6 oz Frangelico 1.5 oz whiskey Bring to a boil, then turn down and simmer covered until squash begins to soften - about 45 minutes. Remove cover, raise heat slightly to med-low and simmer and additional 10-15 minutes. Add peas and spinach to stew at the last minute (right before serving to guests) 1/16 cup peas (handful) 1/16 cup fresh spinach (handful) Place stew in bowls and sprinkle a few candied hazelnuts on top. Garnish with shipped sweet potato rosettes. ( whipped sweet potatoes, salt, pepper, butter) Apple season is fast approaching and this is one of our favorite (if slightly decadent) ways to enjoy the harvest.
Mary Helen Bondy (Red Star Inn via Ruth Hirsch via Shirley Newman via) Serves… well that all depends…. 2, 3, 4??? Preheat oven to 450° Make batter of ½ cup milk, ½ cup flour, 3 eggs, 1 tsp sugar, Dash of salt Peel and slice 2 or 3 large tart apples (Jonathans preferably). Lightly cook in 4 Tablespoons butter in heavy oven-proof skillet. Swirl butter up sides of pan before pouring batter over apples. Bake in oven until raised and nearly done (8 minutes). Dot with butter and sprinkle with a mixture of cinnamon and sugar. (Maybe 1/3 cup sugar, ½ tsp cinnamon) Bake until brown. (5 minutes) Remove from oven and sprinkle on lemon juice. 2 dinner portions.  ~Hilda Joy If you grow some of your vegetables, you may have a wealth of peppers in August. If not, the local farmers markets have them. These crisp green goblets are perfect vessels for holding food. I have eaten this dish in the homes of friends but always like this recipe best. Mostly, this is my Mother’s recipe but with added flavor in the sauce. This generous recipe is a bit time-consuming to make but is worth the effort as it can feed a family or be frozen in batches for one or two people to enjoy at a later date when there is no time to cook but one wants a nourishing hot meal. Simply defrost and reheat. After getting married, I became serious about learning to cook well and had an appreciative audience of one. My husband was not hesitant to praise or to make suggestions. He had a good palate, and his critiques were fair and therefore welcome. The first few times I made stuffed green peppers, I used a lot of pots. Not so anymore. One large stockpot is used for parboiling, making the sauce, and steaming. This is a dish to be made when one is feeling loving and calm and not rushed. It’s like therapy. Some cooks sauté the ground meat for the stuffing, but it is more tender if used raw (also saves time). It steams for an hour or so bathed in a tomato sauce. Some cooks bake rather than steam stuffed green peppers, and this results in a thick goopy sauce, which I find distasteful. The peppers need to be parboiled for a very short time to soften them, but they should not be mushy. Goopy and mushy are each a no-no. The sweet-sour tomato sauce is a variation on the Austrian Paradeis sauce. When I read that a Czech-born opera singer said she added lemon zest and cinnamon to her Paradeis sauce, I did the same, and my brother proclaimed that my stuffed green peppers, especially the sauce, were even better than our Mom’s. High praise indeed. The shrimp variation resulted from seeing a heap of multi-colored peppers at a market. EnJoy This recipe may be a bit of work but is worth it. Steaming—rather than baking—this dish creates a delectable, non-goopy sauce, which often occurs in baked sauce. The addition of lemon zest and cinnamon to the sauce adds a mid-Eastern touch to this satisfying dish.
This week's recipe is from Sonia Nikolic and Sonia's food blog - Restorative Cuisine  Summer is here which also means never-ending zucchinis. Don’t get me wrong, I love myself some zoodles or grilled zucchini but sometimes I really just want to do something different with my CSA zucchini.
The idea of zucchini bread was calling my name but I didn’t want anything sweet. The goal here was to find something to replace my morning paleo bagels. Insert savory pumpkin seed zucchini bread here. It’s moist yet crunchy and tastes even better when toasted. I love to top it with a soft boiled egg or some dairy-free cream cheese and lox. An easy way to use up your summer zucchini! This savory bread is great at any time of the day. Prep Time5 mins Cook Time35 mins Servings: 10 Ingredients Dry Ingredients
Wet Ingredients
I do standard home-canning with my apricots whole, and cook them as lightly as I dare (pits still in) ... Pop them into wide mouth jars and substitute brandy for the liquid!
Leave them for several months, and by holiday time they are wonderful gifts. Nice served over ice-cream or cake. Jonathan Siegel 4 cups halved apricots
Sugar 1/2 to 1 cup Tbsp Lemon Juice tsp Almond Extract Boil one cup water with, from ½ to 1 cup sugar, depending on the sweetness of fruit and personal taste, it tends to be more sour when its frozen, add 4 cups halved apricots and one tablespoon lemon juice, bring back to a boil, cover lower heat simmer until tender, between 8-12 minutes, blend till consistency of baby food, add 1 tsp almond extract, cool (I did overnight) and then process in your ice cream maker. Amber Archer Helen Vaughan via Mary Helen Bondy
1 ½ c dried apricots 1 c water 2 ½ c flour 5 tsp baking powder ½ tsp soda ½ tsp salt ½ c sugar ½ c nuts 1 c sour cream 2 tbsp melted shortening Soak apricots ½ hour in warm water, drain and chop. Sift flour, measure & sift w/baking powder, soda, salt and sugar. Add nuts to flour. Beat egg well, add milk, stir into flour mixture. Add melted shortening, mix thoroughly. Fold in chopped apricots. Pour into greased loaf pan. Let stand 20 minutes. Bake 60 to 70 minutes 350 degree oven. Pan 8 X 3 X4 or 4 large orange juice cans. Note: This recipe came from a period when Orange Juice came in metal cans.  Call it by any name—Chicken Soup, Jewish Penicillin, Sopa de Lima, Pho, etc.—but just call it Delicious and Healthy. I was lucky to grow up eating Chicken Soup on a regular basis. In fact, in our household, every dinner, whether in cold or hot weather, started with hot soup served in large, deep, rimmed bowls. Dad explained that the hot soup warmed the bowl for the entrée that followed and that was eaten from the same dish. Mom espoused her theory that imbibing hot liquids on a hot day helped match body temperature with the ambient temperature and thus was cooling. We drank lots of hot coffee, both at breakfast and after dinner. I remember Mom packing up freshly fried chicken and hot potato salad and two thermos bottles filled with hot, not iced, coffee for a picnic my brother and I attended with a large group at the Indiana Sand Dunes along Lake Michigan just South of Chicago. It was a very hot day, and we were the only ones who brought hot food. Everyone else munched on cold sandwiches and drank many cold drinks but complained of being hot. My brother and I were perfectly comfortable. Maybe Mom was on to something, far-fetched as it seemed to me at the time. Back to Chicken Soup. . .there are countless recipes depending on the regions of origin. The Old World gave us Chicken Soup as made there and in this country by Jewish people. When I was first married, we rented an apartment in a predominately Jewish community North of Chicago. One day as I briskly walked to the local supermarket, I overtook three Jewish Bubbes heading there also. I walked around and in front of them but slowed my pace when I overheard them talking about their plans for Shabat dinner. Since childhood, I loved eavesdropping; this time I justified doing so by thinking I might learn something. That something was reverence for food made with care and with love for the people who were going to eat it. With a smile on my face and gratitude in my heart, I held open the store’s door for these three loving women. In this hemisphere, Mesoamericans cooked Chicken Soup for centuries. The current version is Sopa de Lima, thanks to the recipe’s lime juice. The Far East gives us many Chicken Soup recipes, from ancient China to the delicious Vietnamese specialty, Pho. Thank goodness for Vietnamese restaurants in Santa Fe. If I begin to wilt after a day’s shopping and errand-running, I often revitalize with a bowl of Pho, which can also be made with meat other than chicken. One of these days, I shall simply make it at home. My most-requested Chicken Soup recipe is for Chicken Broth by the Rule of Three, but today’s Chicken Soup recipe is The Whole Enchilada Chicken Soup, a fairly recent addition to my recipe file, and it is much easier and quicker to make than Bone Broth. For a complete meal, serve this soup with corn muffins or corn bread. Recommended: James Beard’s recipe for Helen Evans Brown’s Corn Chile Bread with green chile. EnJOY This recipe for thick, satisfying chicken soup—from superb California cook Mary Porter—takes very little time to make but is very big on flavor. Served with corn bread or corn muffins, it is a filling meal. Recipe can easily be doubled or tripled to feed a crowd. ~Hilda Joy
Recipe is from ‘Beard on Bread’ by James Beard, who attributed recipe to Helen Evans Brown. When fresh corn is not available, a comparable quantity of frozen corn can be substituted. This best-ever cornbread should be served hot out of the oven. Recipe can easily be doubled.
Brian Bondy
This recipe has its roots in Spain. Frito is similar to Ratatouille but many times more flavorful. Ingredients Tomato sauce, we make our own but use Organic Crushed tomatoes if none is available 2 Summer Squash (Zucchini, yellow squash) 1 large Eggplant 2 Bell Peppers 1 large Onion 1 head Garlic (to taste) ¾ cup Olive Oil, (I prefer Extra Virgin first cold pressing because it’s got a strong flavor) 1 T Balsamic vinegar (optional) While I have listed quantities, it is entirely according to taste and what is available. Peel and slice eggplant into medium slices, about a ¼” Slice Zucchini or other summer squash, again about ¼” Cut peppers into strips Slice Onions, Chop Garlic In a large pan heated on high, add olive oil, enough to just cover the bottom. Add about a tsp. of garlic. Enjoy the aroma. Place the eggplant on the pan without overlapping. You want them to absorb some oil and thoroughly cook so you can drizzle some on top if you want. Salt them. Flip them to cook on the other side and when they are done, remove them to a bowl. Finish all the eggplant this way. Then cook the rest of the vegetables one at a time. First add some oil (not as much as with the eggplant), then garlic, cook the vegetable adding salt, and when it’s done (soft), add it to the bowl. When all the veggies are done add some oil and garlic to the pan, then add tomato sauce or crushed tomatoes. Let it cook a bit. I add about a tablespoon of balsamic vinegar here (not required). It’s not much for taste but the sugars should be good with the acid in the tomato sauce. When it’s cooked a bit, add the vegetables and let it simmer for a few minutes, stirring it all together. That’s it. You can eat it hot, room temperature or cold. Some people put it on bread and eat it like a sandwich. I love to have bread with it for dipping and mopping it up. It’s good over pasta as well.  In 2006 I created a cook book for my children and extended family. It included recipes and stories as well as family pictures. This recipe was from my brother, David
Carol This is my favorite recipe for Lamb. The recipe comes from my brother David but in Abiquiu, it has become my favorite company dish, Ingredients 6-7 lb leg of lamb (boned and butterflied) 1 cup olive oil 3 tbsp lemon juice 1 tsp salt ½ tsp pepper 2 tbsp chopped parsley 1 tsp oregano 3 bay leaves 1 cup thinly sliced onions 3 cloves thinly sliced garlic Combine olive oil, lemon juice and spices in a shallow baking dish. Mix thoroughly and add onions and garlic. Lay meat on top and spoon some marinade over top of lamb. Marinade for 24 hours turning several times. Broil 30-40 minutes. Watch the time! The lamb cooks very rapidly over open coals if you are grilling (the way I make it). The lamb will be lumpy after it is boned, so some sections will be well done while the thicker sections will be rare. Egg LemonSauce Ingredients 3 egg yolks 2 tbsp lemon juice 1 tsp or more of arrowroot 1 tsp salt Pinch cayenne 1 cup chicken stock 1 tsp finely chopped parsley Over a very low heat combine egg yolks, arrowroot, salt and cayenne. Blend until smooth. Beat in lemon juice until smooth. Add stock slowly and work until thickened, stirring constantly. Stir in chopped parsley and serve. Note: I almost always double this sauce. Use on the Lamb or Dolmades or veggies. It's a perfect substitute for Hollandaise. Hilda Joy Many years ago, I read a magazine article entitled In Defense of Stinginess, clipped it, and pasted it into an album I had started of words I wanted to reread. The premise of the article is that we benefit from making things ourselves and primarily we benefit by foraging for food. When we moved from an apartment to two acres Northwest of Chicago, I finally had the opportunity to start foraging. Our property abutted an abandoned railroad right of way that had been built to assist dairy farmers in two counties to move milk to market. Though rails and ties had been removed, occasionally a spike would appear. This narrow wooded area was home to a host of wild foods. This was about the time that Euell Gibbons published Stalking the Wild Asparagus and other books about looking for wild foods. Spying a few stalks of wild asparagus growing under a river birch in our front yard, I immediately bought this book, which became a food bible of sorts. Other teachers were neighbors, friends who grew up in rural environments, and the landscape architect who was charged with laying out the path of a paved bike path through the right of way. Soon, I was finding and utilizing chokecherry, elderberry, red sumac, raspberries, both red and black, chicory, dandelion, day lilies, ground cherries, wild onion, wild grapes, and, most flavorful of all, wild strawberries. In retrospect, I realize I bypassed plants. One of my daughters once said, “If I have children, I shall send them to you so they can eat things like day lily buds, which you say taste much like green beans when steamed, buttered, and salt-and-peppered.” The local forest preserve provided us with black walnuts and hickory nuts and, when springs freshened, watercress for a short time. Our property was planted with many fruit trees: apple, apricot, peach, pear, plum, crabapple; there were also five long rows of Concord grapes. We were blessed. In New Mexico, I am finally learning to forage for wild foods, having in Spring been taken on a hunt for chimija and just recently being given a large haul of wild spinach—aka, lamb’s quarters and pigweed—so I could cook delicious quelites. A friend promises me he will soon help me find sorrel along the Abiquiu roadsides. This summer, I shall dig up chicory root and roast it to add to coffee. Right now, I am expecting a windfall of verdolaga, most of which shall be cooked in the local style with bacon and onions. Some of it will definitely go into the Bode family recipe for verdolaga salad. I hope our readers will try this salad. If so, please let me know.  Tillie and Martin Bode Verdolaga Salad This unusual salad is a favorite of the family of Martin Bode, prominent Abiquiu merchant. Verdolaga (purslane in English) is a succulent that appears in Northern New Mexico gardens starting in June. Now usually considered a weed, this nutritious plant was once cultivated in American gardens for culinary and medicinal use. Verdolaga is a rich source of Vitamins A and C and also of riboflavin and especially of iron. This is Tillie (Mrs. Martin) Bode’s recipe.  Verdolaga
EnJOY
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