As we head towards the final days of summer, we see an abundance of the last summer crops of vegetables. If you have your own vegetable garden, I am sure you have tomatoes, eggplants, zucchinis, peppers, beans growing out of your ears and don’t know what to do with them other then giving it away. You also have tried preparing these vegetables 101 ways but your garden keeps producing more. Well in order to not waste your summery bounty, you can always freeze or can these vegetables. I prefer freezing. This is because I am too lazy to go through the process of canning and I prefer my vegetables to be as close to fresh as possible. For those of you who are adventurous and love the idea of preserving and stretching your summer harvest throughout the year, check these few websites out on how to freeze and can your vegetables: Link1, Link2 , http://ohioline.osu.edu/hyg-Fact/5000/5344.html, http://farmgal.tripod.com.

If you are at loss as to what else to do with your vegetables, try these recipes out. They are easy and very tasty.

Pasta with Roasted Vegetables

1 large red bell pepper

1 large green bell pepper

1 large yellow bell pepper

2 red onions

1 small eggplant

2 medium yellow squash

4 garlic cloves, peeled and halved

¼ cup fresh parsley,  minced

2 tablespoon fresh thyme, minced

salt and pepper to taste

4 tablespoon grated parmesan cheese

16 ounces dry bow tie pasta

Method

Preheat oven to 400 degrees

1. Cut vegetables into large bite-size pieces (vegetables will shrink during cooking)
2. Combine the vegetables and garlic halves with olive oil and toss to coat. Spread onto a large heavy-duty pan. Drizzle with any remaining oil and place in the oven. Turn vegetables often (about every 8-10 mins) until vegetables are golden brown and tender, about 30 – 40 minutes.
3. Sprinkle with half of the parsley, thyme, and salt and pepper to taste
4. Bring a pot of water to a rolling boil and cook bow tie pasta according to package. Drain pasta.
5. Place pasta in a deep dish and top with roasted vegetables. Garnish pasta with grated parmesan-parsley mixture and serve.

Marinated Chicken and Vegetable Skewers with Creamy Italian Dressing

Taken from Emeril Lagasse

For the Creamy Italian Dressing:
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons minced yellow onions
1 teaspoon minced garlic, plus 2 teaspoons
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1 teaspoon Emeril’s Bayou Blast (found in the grocery store spice section)
1/2 cup white wine vinegar
1/2 cup olive oil
6 tablespoons heavy cream
1/4 cup mayonnaise
2 tablespoons finely grated Parmesan
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons Essence
8 ounces button mushrooms, wiped clean and stems trimmed
1 medium yellow onion, peeled and cubed into 8ths
1 large green or red bell pepper, stem end trimmed, seeds removed, cut into 1-inch pieces
1 pint cherry tomatoes
1 large zucchini, cut into 1/2 inch slices

1 pound mixed greens, for serving

Method

1. Place the parsley, onions, basil, garlic, oregano, thyme, essence and the vinegar in a blender or food processor. With the motor running, add the olive oil, the heavy cream, mayonnaise, and cheese, and blend until smooth. Adjust seasoning to taste with salt and pepper. Transfer half to a decorative bowl.
2. Place the chicken in a large glass bowl and toss with 2 teaspoons of the Essence. Pour the remaining dressing over the chicken and toss to coat. Cover with plastic wrap and refrigerate for 2 hours. If using wooden skewers, soak in water for 1 hour.
3. Preheat the oven to 450 degrees F. Place the oven rack in the top position. Line a baking sheet with foil.
4. Remove the chicken from the refrigerator and pat dry with paper towels. Thread one chicken cube onto a skewer, followed by a mushroom, a piece of bell pepper, a cherry tomato, zucchini and a chunk of onion. Continue threading ingredients onto the skewer, until full. Repeat with remaining ingredients.
5. Place the filled skewers on the baking sheet. Bake until the chicken is cooked through and brown, 10 to 12 minutes. Remove the baking sheet from the oven. Place greens on a large platter. Hold one end of each skewer with an oven mitt, with a fork push the chicken and vegetables from the skewer onto the platter. Serve with the Creamy Italian Dressing.

Farmer’s Market--For those of you who are not so fortunate to have a vegetable garden, not to worry. Have you ever tried visiting the North Carolina Farmer’s Market in Raleigh? It is on Lake Wheeler Road (Exit 297). It is a huge market selling a variety of vegetables, fruits, dairy, flower, all local grown, not to mention baked goods, arts and craft and many more. The market is a very lively place filled with colorful sights and sounds. I absolutely love to go explore the variety of produce and see what other local products I can purchase. If you have not been, do make a trip out there. You will not be disappointed.

Ingredient of the Month

Understanding Flour—Have you ever wonder which flour is best used for what? There are many varieties of flours in the market. The most common flour that we are familiar with is the all-purpose flour which either comes bleached or unbleached. Bleached flour does not mean Clorox was used to whiten the flour. Bleached flour is usually treated with chemicals and gases to quickly reach acceptable color levels. Unbleached flour has actually been bleached too, but through exposure to air only—no chemicals are added. This method takes a longer and is, therefore, more expensive for manufacturers to practice. Both these flours can be used interchangeably.  Flour also often comes pre-sifted, so unless a recipe calls for sifted flour, just lightly spoon it from the bag or bin into a measuring cup and level off the cup with a knife. Do not dip straight into a bag or bin that packs flour in the cup. This will give you an incorrect amount of flour than intended for the recipe.

Protein content in flour is important when it comes to baking. Using the wrong type in baked goods could yield unexpected results. All-purpose flour has a mid-range protein content (between 10 to 12%) which can vary among brands. Use it for most anything, from thickening sauces to making some yeast breads and cakes. Whole grain flour is made from the entire wheat berry including the bran and germ. It has protein content of 14 to 15%. When used in bread baking, it gives a nutty flavor and a denser texture when compared to all-purpose flour. Bread does not rise as high in whole-wheat breads, which is why a mixture of both whole-wheat and white flour is often used when baking. Cake flour has the least amount of protein content (8 to 10%). It is always chemically bleached to allow it to absorb more moisture than other flours, so that it can support a cake’s higher fat and sugar content. Another low protein content flour is pastry flour which has just a little more protein content. It is made from soft wheat flour. Pastry flour is used to make pie crust, biscuits and scones. High protein content flour (11 to 13%) such as bread flour is specifically formulated for yeast breads. It is milled from hard wheat making it high in gluten. Dough made from this flour can be kneaded extensively. This helps develop a complex gluten structure for optimal rising and chewy texture. Do not use bread flour in place of all-purpose, or you will get tough, dense baked goods.

There are many other variety of flours which are ground from nuts and seeds. Some of these include amaranth, arrowroot, barley, buckwheat, chickpea, corn, kamut, nuts, oats, potato, rye, soy, tapioca, spelt and many more. For more tips, variety, and facts about flour, go to this website: http://www.cooksrecipes.com/tips/flour_2.html 

Kitchen Appliances

Kitchen Range/Cooktop--Are you in the process of buying a range stove or a cooktop and do not know where to begin?  Don’t worry you are not alone. It can be a daunting thought, whether you are a pro in the kitchen or a novice. First of all, you need to determine the heating element; whether you want an electric, gas, or even an induction stove.  If you enjoy cooking and spend a lot of time using your cooktop or range, a stylish and reliable range or cooktop would increase the quality of cooking as well as the quality of your life.

Electric--Electric cooktops and ranges now come in two versions—the traditional coiled eyes and the smooth/glass ceramic top.  We are all familiar with the coiled eye range or cooktop. Personally I find the coil eye heating element works great initially, but when you do a lot of cooking and cleaning, the coils tend to perform less efficiently. When purchasing a coiled eye range or cooktop, make sure you get the one with as many coils in an eye. The further they are spaced, the slower and poorer the performance of the coils. Also another noteworthy thought is that if you do cook a lot and remove the element to clean, constant removal of the coils will cause the heating connector points to deteriorate due to plugging and unplugging and eventually will give out.  Replacements can get expensive depending on the brand and model of the range or cooktop that you have. Don’t get me wrong, the coiled eye cooktop does work efficiently but through constant use and cleaning, it tend to break down faster than the smooth top, in my opinion.  As for the smooth top glass/ceramic cooktops, I find that they do heat up faster and also take a longer time to cool down. However I find they work more efficiently than the coiled eye ones contrary to some other people’s opinion. Clean up is a cinch as the smooth top radiant heat element emanates underneath the smooth top and therefore no coils to be removed. The drawback to this kind of cooktop or range is that it is much pricier than the coiled eye ranges or cooktop and you have to buy special cleaning solutions (which is pricey) to clean it. However, I have used cheaper cleaning products such as Barkeeper to clean the ranges and it works well and does not cause harm to the range.

Gas--A Chef’s personal favorite. It gives off lots of heat, according to the BTUs (British Thermal Unit). BTUs are important when purchasing a gas unit. A good unit should have at least a minimum of 15,000 BTUs; therefore, make sure you check the specification on each burner. With gas, the heat is more controllable and it cools down faster.  However, if possible, try to purchase one with dual heating element, gas and electric. Yes they are more expensive but the versatility of both is indispensable. Another pro about using gas is that heat distributes more evenly on pots and pans. Cons, it is much more expensive than electric and not all areas have natural gas. Propane is the next best choice if natural gas is not available.

Induction—The newest technology in cooking innovation.  Induction is unlike gas or electric as it uses magnetic energy to produce heat. The interesting thing about induction is that the cooking surface never gets hot. You can take a pot of boiling water off the burner and immediately put your hand on it, and it will be cool to touch. How cool is that! The ceramic surface reacts to the iron-based pan, which produces the heat. This technology cooks more efficiently than electric or gas. The cons of using induction—pricey in terms of purchasing the unit and also you must purchase new cookware. You need special pots and pans to be able to react to its surface to create heat. Is it worth it? Yes if you are an extreme foodie like me. Another great reason to purchase induction is its safety feature where children are concerned. No more worrying about kids being around stoves that are hot as this baby stays cool to touch.

As I cannot go too much in length regarding this topic, I have included some websites that may help you in making your decision when it comes time for you to purchase a brand new range or cooktop. Feel free to check them out: 

http://www.kitchenremodelideas.com/Countertops/kitchencooktops.htm, http://www.ehow.com/how_5331_choose-cooktop.html, http://www.bhg.com/bhg/

Kitchen Technique—Poaching versus Simmering. Is there a difference between poaching and simmering? Yes there is only a subtle difference but visible. Technically poaching occurs when liquid is heated to 160° to 180° and the surface is just beginning to quiver. Poaching is ideal for gently cooking foods that could break apart if cooked with another method, such as eggs or fish. Simmering occurs between 185° to 205° which is just below the boiling point. Bubbles will break the surface at the pan’s edges and those forming in the center of the pan should break before hitting the surface. This method is often used with tough meats or vegetables where longer cooking over a lower heat tenderizes.

Kitchen Tips—Instead of using a deviled egg carrier when transporting them, try placing them in mini muffin tin with a pecan half in the bottom of each cup to prop them up. This will prevent them from sliding around.

When making a fruit punch drink for a party, make an ice mold out of a bundt pan or any other whimsical mold that you have. Use either bottled spring water or the fruit juice that you are using to make the fruit punch and freeze the liquid in the mold overnight. Remove from the freezer and run it under tap water for a minute to release it. Place the ice mold in the punch bowl. The ice mold not only will keep your punch colder longer, but makes a great presentation and will not dilute the punch if using fruit juice.

The Local Scene—Okay everyone, mark your calendars. The 29^th Annual International Folk Festival will be held this September 30^th. It is an event not to be missed. If you have not been to the festival, you must make an effort to attend. Each year a country will be chosen to be the host of the event. This year’s host will be Panama. The best part of this festival if of course the food! Cuisines from all over the world are represented in this festival. There is always too many to choose from. If you are like me, I have learned to bring Glad bags, grocery bags, food containers, and a tote bag to carry all my spoils home. My eyes are always bigger than my stomach as I cannot help myself. I just want to try everything. Other than the food, there are other events such as International Dog Show, cultural dances and music, local bands, arts and crafts. They are all lots of fun, but I only have eyes for one thing….

Next month on October 11^th, (before my next newsletter) I will be involved in two events. The first one will be the March of Dimes Chef Signature Auction. The event will be held at Holiday Inn Bordeaux. I am very excited about this event as I get to compete with the rest of the other local chefs in the area, all in good fun and for a good cause. All the proceeds will go towards helping improve the health of babies by preventing birth defects, premature birth, and infant mortality. The best part of this auction is the monies collected remain here locally.

The other event that I am involved in is the Professional Women of Fayetteville (PWF) Silent Auction. This fundraising event will be held on October 12^th at Itz at 5:30 p.m. The monies collected will fund endowments to Methodist University and Fayetteville Technical Community College to help make life a little easier for someone who needs some assistance to further their education. Each year PWF hosts a different theme for the silent auction. This year’s theme is Cowboy Roundup. Tickets are sold at $15 per person and can be purchased at the door. I do have some tickets available if anyone is interested in attending this function. The ticket entitles you to free heavy hor d'oeuvre, courtesy of Itz and free flowing chocolate fountain with trimmings by myself. You will also get a free drink with the purchase of the ticket. If you have any questions regarding any of these events, please feel free to e-mail me or call me at 489-5552.

This summer has been a wonderful experience for me. I have met many new and interesting people. Shared a lot of laughter, exchanged recipes, and best of all got to know people from all walks of life. To me, food and people all share a same thread. They can be spicy, complicated, sometimes bland, and other times full of surprises, making you want more. Sometimes you cannot predict the outcome of the recipe or the person until you try it or get to know them—and that is what life is all about.

Until my next newsletter, eat well, stay healthy and live life to the fullest!

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.—Alice May Brock