Thursday, August 21, 2014

Hemp summer squash cakes

It was 7:40pm and dark outside. It was still a warm August night, and I walked in the lawn barefoot, cutting some herbs for dinner. Later, I watched August: Osage County, a Oscar nominated movie that made it to my house now thanks to Netflix scheduling a long time ago. Baby Cat squeezed herself next to me in the big arm chair. August: Osage County is a movie with big names, Meryl Streep, Julia Roberts, Juliet Lewis, Sam Shepard, …but most of them in rather unappealing roles, especially Meryl Streep, but she is fearless, finding this mean, old, pill popping, cancer ridden matriarch in herself when she convinced us with endless movies that she is graceful, elegant, funny, sexy, can sing and dance, and cook, and all the good stuff.

Dinner was summer squash from the garden --- this time grated, mixed with herbs, panko, hemp seeds, peas and an egg and fried in the pan.

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Hemp Summer Squash Cakes

  • 2 large summer squash (or zucchini)
  • 1/2 ts salt
  • fresh crushed black pepper
  • 1/2 cup panko bread crumbs
  • 2 TB hemp seeds
  • 1/4 cup frozen peas (or corn)
  • some fresh herbs (cilantro, basil, thyme, savory)
  • 1/2 teaspoon garlic powder
  • 1 egg, beaten
  • olive oil  or butter (for frying)

In a large bowl, lined with a clean kitchen towel, grate the summer squash. Mix with the salt, and let sit for 15-20min. Twist the towel, and squeeze out as much water as you can.

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Put the squished, dried summer squash in a bowl, add the other ingredients, and mix well.

In a pan, heat a teaspoon olive oil until very hot. Now, lower the heat to medium. Take about 1/4 cup of zucchini mix, pour in pan, and squish flat to a patty with a spatula or large spoon. Form a patty.

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Add 2 to the pan, and ldon’t disturb the patties. Let fry one side until the rims start to brown, then turn over. Cook on the other side for about 10min to really cook the zucchini and soften it.

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Serve immediately, or keep warm in the oven at 300F.  --- Serve with red pepper spread and hummus or greek yogurt.

Wednesday, August 20, 2014

Mexican Summer Squash Pan

Summer made a reappearance. This is good although vacation is over. Warm, sunny weather just puts everyone in a so much better mood, no one moping around. Since it’s the last few weeks of summer, everyone is letting their hair down, throwing parties, having invites. Nice!

For tonight’s dinner I brought out the spiralizer and spiraled a large, fresh summer squash from the garden. It made a large amount of thin half moons, which I sauted with olive oil, pickled jalapenos, salt, pepper, oregano, red pepper eggplant spread and crème fraiche with some cooked pasta. Delicious!

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Monday, August 18, 2014

Red lassi

The weather recently has cooled. It is gray, rainy and makes me want to wear jeans, dark sweaters and think about Fall fashion. It no longer inspires wearing white jeans, and so I packed them away, similar to the maxi dresses, bathing suits, and the window AC unit. Target is swarmed with packs of ‘back to school’ shoppers. In Dick’s Sport dads fit Nike shoes on their 8 year olds, and contemplate the over $110 running shoe section with their 15 year olds. 

Oh well, it’s back to work anyhow!

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Red lassi

  • 1 cup of yogurt
  • 1 cup of water
  • 1 cup of red fruit (strawberry, raspberry)
  • stevia or sugar to taste
  • whirl in mixer til frothy. Enjoy cold!

Sunday, August 17, 2014

Cross country trip in Maine–Damariscotta

The other day I set the car navigation system to Damariscotta with a vista point of Morse’s Sauerkraut. The car navi took me over deserted, hilly, blueberry barren lined country roads, much like in Europe, in the South of France, just much less discovered yet.

The first stop was Morse’s Sauerkraut in Waldoborough, a store not just for a German heart’s delight. There is a tiny restaurant serving German breakfast and lunch, and a large enough store selling exclusively German products like dumpling mixes, Dr Oetker pudding and Knorr soups, with a large deli counter for those German cold cuts. Delight, as said. They are also very liberal with samples. The store originally started almost 100 years ago when German immigrants made barrel-fermented sauerkraut, and they’ve been famous for it ever since. (The sauerkraut IS very good).







Next, I entered new territory for me: Damariscotta.

Damariscotta is a scenic little historic village off Rt 1, close to Portland. The street off Rt 1 is long, narrow and winding, and I worried if I might miss the town center. But it became clear when I enter it: a tight collections of historic houses, little stores, restaurants and plenty of tourists walking around. And, with scenic Maine town in the summer: a little bit of traffic shuffling through.



The town center is right on the ocean, with a large wharf and pier for launching kajak trips and ocean cruises, and pier parties with live music.
Damariscotta offers an eclectic collection of relatively high-end stores,  with a hand-made bag studio, jewelry stores, and other design stores. (I had my eye on this handbag, but it was more expensive than a Kate Spade bag).




(check the cat!)

Reny’s, probably the only inexpensive, bargain hunter place in the village, has two stores, and one is in the historic Rexall Soda Fountain with the old school Soda Fountain from the 30s still in tact (and serving soda!)






I was starting to get hungry and looked behind the main street to find this little gem: the Weatherbird store. It is a combination of bakery, deli, wine store and kitchen store (do I need to say more).


Stainless steel Le Creuset, anyone?




The historic and beautiful King Eider Pub.


Concluding with Maine ice cream.