September 15, 2015 - Radio Kitchen - This Book Cooks
We have a strong heritage of cooking here in Chesapeake Bay country, and I like nothing more than seeing a new cook book come along that brings all of our traditions and all of our locally grown food into one volume. And as Chef Jerry Pellegrino of Schola Cooking School knows, that's exactly what our guest today has done.
Our good friend Kerry Dunnington brought her ---air quotes---new cook book, an update of her 2005 "This Book Cooks", by Artichoke Publishers (ISBN 978-0-9904185-1-1) available on Amazon.
A number of recipes caught my eye because they are perfect for this time of year, and they use the pick of the market. Many of them help answer that age-old question, "What do I do with this?" Kerry pays close attention to the local markets and fills her pages with recipes that support Maryland produce. Here are some examples.
Cauliflower? Try "Cheddar and Cauliflower Fritters."
Carrots, celery, onions and assorted parsley? How about a nice bowl of "Italian Wedding Soup."
All those cucumbers: Dip your spoon into her "Cold Cucumber Bisque."
All those tomatoes, regardless of variety? You'll become a fan of her specialty, "Summertime Tomato Pie."
Green chiles, corn and onions? Try making "Chile Rellenos Casserole."
Carrots, cauliflower, zucchini, broccoli, yellow squash? You need to whip up "Seasoned Vegetable Medley with Melted Cheese."
Savoy cabbage and red cabbage? Dig into some "Zesty Coleslaw with Peanuts."
Got parsnips? Believe it or not, you'll love "Parsnip Pancakes with Ginger Preserves."
Here are a few of her recipes:
Parsnip Pancakes with Ginger Preserves
2 tbs ilk
1/2 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups peeled and shredded parsnips
1. In a medium bowl, combine the egg and the milk. Add flour, baking powder and salt. Mix until combined. Fold in parsnips. Let batter rest for 15-30 minutes.
2. In a large skillet, heat about 1 tbs canola oil over moderate heat. Drop tablespoons of batter onto the skillet, cooking the pancakes in batches. Cook on both sides. Serve with butter and ginger preserves.
Summertime Tomato Pie
1/2 cup mayonnaise
1/2 cup freshly grated parmesan cheese
2 tbs white wine
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cracked black pepper
2 tba fresh minced parsley
1 9 inch baked pie crust
3-4 medium tomatoes, sliced (enough to fill the pie 3/4 full)
15-20 basil leaves
1. Preheat oven to 350°.
2. In a medium bowl, combine mayonnaise with 1/4 cup parmesan cheese, white wine, dry mustard, garlic powder, salt, pepper and parsley. Set mixture aside.
3. Arrange half the tomato slices in the baked pie shell, top the tomatoes with fresh basil leaves and then add the remaining tomato slices.
4. Dollop the parmesan/mayonnaise mixture over the tomatoes, smoothing it.
5. Top the pie with the remaining 1/4 cup cheese. Bake for 35-45 minutes or until lightly brown on top.