JESSICA B. HARRIS'S SUMMER SUCCOTASH
The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.
Provided by Nicole Taylor
Categories dinner, easy, lunch, vegetables, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
- If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
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