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Tag Archives | Summer 2011 Recipes

Peach Cobbler with White Cheddar Biscuit Topping

From Sheri Castle’s The New Southern Garden Cookbook

This is my grandmother’s cobbler. I cannot imagine what led her to try cheese with peaches, but we agreed that sharp white cheddar was the tastiest. The biscuits are dropped into the juicy fruit filling midway during cooking, so they simmer on the bottom and bake on the top, creating a cobber that is a little like fruit dumplings.…

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Goat Cheese Panna Cotta

photo by Kelly Yandell

Chef Curt Sassak, The Turtle Restaurant in Brownwood

Serves 6-8

If you love the summery combination of tomatoes and cheese, you’ll appreciate this alternative to the traditional mozzarella and tomato salad.

Panna Cotta (prepare ahead of time)

1 envelope of gelatin granules
1 ½ cups heavy cream, divided use
Salt, to taste
5 ounces goat cheese

Basil Oil

1 cup packed basil leaves
½ cup grape seed oil (or light salad oil)

Pine Nut Garnish

¼ cup toasted pine nuts, chopped or whole
½ clove of garlic, finely minced
1-2 teaspoons olive oil (just enough to coat pine nuts)
Freshly cracked black pepper

Other Garnishes

3 to 4 ripe tomatoes (½ tomato per serving)
Balsamic vinegar
Freshly cracked black pepper
Fresh basil leaves for garnish

Pour the gelatin granules in a small bowl which contains ½ cup of heavy cream.…

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Stuffed One-Ball & Eight-Ball Squash

photo by Cris Baadsgaard

Lemley Produce and Plants

The one ball? It’s yellow. The eight ball? It’s green. These squash balls are the spherical hybrids of their elongated counterparts. Though the eight ball shares the same dark, speckled green skin as regular zucchini, it’s sweeter and more tender.…

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Oven-Fried Salmon with Blueberry Chipotle Glaze

photo by Kelly Yandell

Chef Eva at The Greer Farm

Serves 6

Six 5-6 ounce skinless salmon fillets
1 tablespoon olive oil
Salt and freshly ground black pepper
Juice of ½ lemon
Blueberry Chipotle Sauce
2 cups fresh or frozen blueberries
1 chipotle pepper, seeded and chopped
½ cup agave syrup or honey
1 garlic clove, crushed
Juice of 1 lemon
2 teaspoons corn starch
1 tablespoon cold water
Salt and freshly ground black pepper

Oven-Fried Salmon

Coat a large cast iron or heavy ovenproof skillet with 1 tablespoon of olive oil.…

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Blueberry, Peach and Sweet Onion Salad

photo by Kelly Yandell

Chef Eva at The Greer Farm

Serves 6-8

¾ cup thinly sliced sweet red onion, salted
Kosher or sea salt
8 peaches, seeded and halved
5 tablespoons olive oil
2 cups fresh or frozen blueberries
½ cup sugar
2 cups white wine vinegar
1 package arugula

Brush peaches with 1 tablespoon olive oil and broil or grill until skins begin to brown, about 3 minutes.…

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By Sherri Brooks Vinton

These two different non-tomato salsas are versatile— each can utilize a variety of ingredients so you can take advantage of what’s coming off your local fields.

Stone Fruit Salsa Ingredients:

1½ cups apple cider vinegar
3 cups water
2 tablespoons salt
1 cup dark brown sugar, lightly packed
4 pounds firm plums, apricots or peaches, pitted and cut into ¼” dice (peel peaches)
1 pound red bell pepper, finely diced
1 pound red onion, finely diced
1 habanero chile, finely minced
2 cloves garlic, minced
1 cup cilantro, finely chopped

Cucurbit Salsa Ingredients:

2 cups white distilled vinegar
3 cups water
1 cup white sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon ground cumin
4 pounds zucchini, summer squash or cucumbers cut into 1/4” dice
1 pound white or yellow onions, finely diced
1 pound poblano chiles, roasted, skins, ribs and seeds removed, and finely diced
1-2 jalapeño chiles, ribs and seeds removed, finely diced
2 cloves garlic, minced
1 cup cilantro, finely chopped

Make the salsa:

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil.…

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The Bonnie and Clyde Cocktail


Sprung from humble ingredients, this gin-based beverage tastes so decadent that the first pull feels almost criminal. While the sage imparts a brawny vigor, the house-made Texas plum jelly lends a silken, almost effervescent caress. But don’t be fooled: this cocktail’s thick viscosity doesn’t linger; in fact, like its namesake, each sip sticks around just long enough to do the job before gunning toward a clean getaway.…

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