We seemed to be the only ones fascinated by the discussion, complete with a live demonstration behind the speaker (a man relating the talk with live bees and hive). We asked our questions then dove into samples of over one dozen honey varieties as well as honey butter, honey laced yogurts, honey sticks, honeycomb, beeswax blocks and more.

Slightly stunned when we asked for a good contrasting honey for the soon-to-be-purchased molasses-hued buckwheat honey, we were given a deep shrug: “it’s honey.” Obviously not one of their top salespersons. Buckwheat honey and an amber toned wildflower honey made it into our bags and to New York in one piece– along with sorghum, whole wheat flour and cracklin’s still fresh on the mind.

Back in New York, worlds away from Indiana, I was avoiding tourists in Chinatown. Ducking into one of the hundreds of food stalls that line the narrow streets, I found myself confronted with noodles. Hundreds of noodles: cellophane, egg, rice, ramen and soba (or buckwheat). The honey must have been on my mind because I grabbed a pack of soba noodles before heading home.

The excitement ended there and for weeks the noodles sat in the cupboard. The honey on the other hand, made excellent hot toddies– a quick fix-me-up for a recent sick spell. Yet still the noodles sat.

But as the fridge progressed to barrenness (with a half bag of arugula) and the shelves held a few cloves of mighty garlic as well as my sweet looking noodles, I took the initiative and headed for the fish monger…

This dish is beyond simple to make. The rich buttery taste these noodles provide is a luxurious accompaniment to seafood. And because buckwheat is actually a fruit (a relative of rhubarb), not a wheat, it is safe for all those non-gluten folks, full of fiber, potassium, manganese and helps keep blood pressure and cholesterol levels down—how is that for tricking someone into eating pasta? Even better (I’m a visual person), the purplish hue of these noodles look amazing against bright vegetables and seafood.

SOBA SEAFOOD PASTA
Serving Size= 6 persons. Active time= about 20 minutes (less with pre-cleaned shrimp)
* 1 handful dry soba noodles (about 16 ounces)
* 2 tablespoons olive oil
* 4-5 cloves garlic, crushed
* 1 lb large shrimp, peeled and deveined
* 1 lb calamari rings, rinsed
* 1 large handful arugula, rinsed well
* ¼ cup Parmesan shavings (optional)
* 6-12 Kalamata olives

1) Peel and devein the shrimp, rinse calamari; set aside.
2) Bring water to a rapid boil in a medium pot. Add noodles, stir to separate and cook about 5 minutes, until done.
3) Drain water, rinse noodles with cold water and place in serving bowl. Return pot to stovetop over medium-high heat; add olive oil.
4) Add garlic and bring to a sizzle; about 3 minutes.
5) Add shrimp, calamari and arugula, cook until shrimp turn pink and curl; about 4 minutes.
6) Add shrimp, calamari, arugula, Parmesan and olives to soba noodles. Toss to incorporate. Add more olive oil if desired. Serve warm or cold.

Tags: soba, buckwheat, seafood, calamari, shrimp, quick food

These days she has misplaced the treasured zucchini bread recipe. Sure it came from the depths of Joy of Cooking, we have failed to find the true source of the recipe; unable to replicate its sweet and wholesome moistness.

I bought these zucchinis craving that loved bread. Knowing D has a (vocal) aversion to squash—though once confronted with it will often happily eat it—I was sure I would be dining on these fruits alone. (And yes, zucchinis are in fact, a fruit.)

Knowing the bread eluded me, I began preparing these zucchinis much the same way my mother would have: by grating them into a tall pile. I continued on the fly: Throwing in a few more ingredients and sticking these on a hot buttered skillet. These might just be the next best thing—even better, D played a vanishing act finishing his in no time flat– allowing me to dine with company.

Though I still crave that bread, I can happily buy zucchinis for the remainder of its soon-to-be-over season. We enjoyed these cakes so much, I’m thinking of attempting them in the bucket garden next year (even better, we would then have fresh squash flowers for frying!)

Oh, and that menacing darkness that hovers closely behind the zucchini cakes in this picture? Some leftover Louisiana-style beans made with a leftover ham shoulder—the combination was delicious! These pancakes are great for breakfast with a poached egg or as a dinner with beans (as pictured here). They can be added to a sandwich (a sort of veggie burger), had with a sour cream based dipping sauce, or simply snacked on the go. They are also quick and easy to make.

ZUCCHINI PANCAKES
Makes about 12 4-inch pancakes. Active time= about 30 minutes.
* 2 large zucchinis
* 2 eggs
* 2 teaspoons cumin
* 2 dashes Worcestershire sauce
* ¼ cup Parmesan cheese, grated
* 1 teaspoon chili pepper
* 2 dashes Tabasco sauce
* 1 teaspoon salt
* fresh ground pepper to taste
* 1 tablespoon butter or olive oil

1) Grate zucchinis. Grab up a small handful of grated zucchini and wring out the excess water over the sink. Set drained zucchini in a medium bowl, set aside. Continue until all zucchini is drained then dab with a paper towel to get remaining moisture out.
2) Add eggs, cumin, Worcestershire sauce, Parmesan, chili pepper, Tabasco sauce, salt and pepper to the bowl.
3) Use hands to incorporate all ingredients evenly.
4) Place butter on a medium sauté pan over medium-high heat. Once pan and butter are hot (butter will subside its bubbling and smell nutty), place small even handfuls of the zucchini mixture around the pan, use a spatula to gently press the pancakes flat. Allow to cook about 5 minutes each side, until golden brown. Serve warm, topped with fresh grated Parmesan.

Hop on over to Sweetnick’s for ARF Tuesday!

Tags: zucchini pancakes, zucchini, squash, ARF.

In gloomy weather, reds are a bright choice for foods. Red makes us think of warmth, be it the heat of a hot pepper or an August sunset. The color brings us memories of the summer; think warm vine ripe tomatoes, raspberries or strawberries. When the dreary grey days of fall and winter have us down, there is nothing like a bright bowl of soup to cheer us up.

In the past, I have made brilliantly hued and high flavored roasted red pepper and tomato soup, as well as roasted tomato soup. Both delicious: the sweetness of pepper and tomato are enhanced in the roasting process; adding a pleasant finish to any soup.

In addition to the glorious red bell pepper, I adore mushrooms. Their earthy aroma and buttery flavor can compete with most anything delectable. So how to combine the sweetness of a pepper and the robustness of the mushroom? A soup of course– Full of sweetness and heavy undertones. Perfect for these the days when fall looms ahead, yet light and colorful enough to remind us that summer still holds.

I topped this soup off with some heavy cream and homemade croutes (as Julia Child would say)—- or croutons. (These croutes were made weeks ago from stale bread, cut into 1-inch cubes and frozen. Once the soup was ready, the croutes were drizzled with 1 Tbl olive oil, fresh ground pepper, salt, a pinch of garlic powder and placed in a toaster oven until browned.)

ROASTED RED PEPPER & MUSHROOM SOUP
Serving Size= 6-8 persons. Active time= about 30 minutes. Inactive time= about 30 minutes.
* 2 red bell peppers, whole
* 1 large onion, chopped loose
* 4 cloves garlic, chopped
* 2 stalks celery, chopped loose
* 1 quart button mushrooms (or two large handfuls), chopped loose
* 2 Tbl non-salted butter (or olive oil)
* 6 cups chicken (or vegetable) broth (boxed or homemade)
* 1 small bunch parsley, washed well
* salt/ pepper to taste

1) The easiest way to roast a red pepper is in the broiler by following step one of this previous soup post. Alternatively, I prefer to use the “baba ganoush method:” rotate over an open flame (using tongs) until the pepper turns black, throw it into a paper bag for 15-20 minutes, peel off black char, discard innards, add to soup just before broth.
2) Place onion, garlic, celery and mushrooms into a large stock pot with 2 Tbl butter or olive oil. Sauté for about 10 minutes; until onions turn translucent and limp and mushrooms begin to brown and release juices.
3) Add roasted red peppers.
4) Add chicken broth and parsley. Cover, bring to a boil, then reduce heat and allow to simmer for 10 minutes.
5) Using a handheld blender or carefully in batches with a regular blender, puree the contents until smooth and even. If thicker than desired, cut soup with a little water. Taste for flavor, add salt/ pepper to taste.
6) Garnish with cream and parsley and serve with grilled cheese, peanut butter and jelly, cucumber onion (or any other preferred sandwich), a hunk of crusty bread, croutes, good cheese, a salad, or on its own.

Tags: roasted peppers, red peppers, mushrooms, soup.