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Saturday, September 17, 2011

Weekly Recipes: September 17

Tuna Bean Salad

2 cans of the best tuna you can find, preferably only tuna with its own juices or high quality tuna packed in oil
1 cup cannellini beans, cooked in water, olive oil, salt, a few sage leaves and several cloves of garlic and drained (about 3 cups cooked or about two cans of beans, drained)
1 raw onion, halved and sliced paper thin
2 tomatoes, diced very finely
4 carrots, scraped and shredded
1/4 cup finely chopped parsley
1/2 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground pepper, to taste

Flake the tuna into small chunks and mix with all the other ingredients and toss to mix. Serve immediately or chilled. You can serve it on a bed of lettuce as well, or inside a hollowed out tomato or avocado.


Herbed Summer Squash Fritters

2 cups shredded summer squash (crookneck or zucchini or kousa or some other summer squash)
2 eggs, separated
1/2 cup flour
1 tablespoon dried oregano (or about 1/4 cup fresh, finely chopped)
1 tablespoon dried thyme (or about 1/4 cup fresh, finely chopped)
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/4 - 1/2 cup whole milk
oil for frying

Whip egg whites to stiff peaks and set aside. Mix all of the other ingredients together, including 1/4 cup of milk. Fold in the egg whites, gently. If the batter is too stiff, slowly add up to 1/4 cup more milk.

Heat oil until a bread cube will sizzle immediately in the pan. Fry the fritters by the tablespoonful and allow to drain on a rack over a pan. Serve hot.

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