Georgia Magazine - July 2010 - (Page 46)

Left: The Doty grandchildren, Allison, Alex and Austyn, shown in 2004, take their turn at harvesting from the family garden. Inset: The Izzos started their own vegetable garden because they had trouble finding good tomatoes in the store, Bob says. Freshly ground black pepper and salt, to taste 1 (2-ounce) can anchovy fillets 1 large shallot, skinned and finely chopped 1-1/2 pounds fresh tomatoes (about 6 large), skinned and sliced 4 cups lettuce greens In a non-reactive mixing bowl, whisk together the lemon zest, lemon juice, olive oil, sugar and pepper. Add the anchovies and shallots. Season with salt to taste. Gently turn the tomatoes in the dressing; refrigerate 1 to 2 hours to allow flavors to blend. Serve on a bed of lettuce. Serves 6. June McKenzie makes loads of rhubarb filling, which she uses for pies, cobblers and crumbles. She even cans it and gives as gifts. Rhubarb Pie 2 quarts fresh rhubarb, cut into 1-inch pieces 1 cup granulated sugar Recipe for a double-crust pie pastry 1 tablespoon cornstarch In a saucepan, combine the rhubarb and sugar. Let stand until juice appears, about 10 minutes. Cook over medium-low heat, stirring once or twice, until mixture comes to a boil. Cool completely. 46 Preheat the oven to 450 degrees. Roll out 1 pie crust and transfer to a 9-inch pie pan. Trim the edges to allow a 1/2-inch overhang. Sprinkle cornstarch on the bottom of the crust. Gently spoon in the filling. Roll out the second crust and cut into 3/4inch strips. Arrange in a lattice pattern over the filling; trim and crimp the edges. Bake the pie for 10 minutes at 450 degrees, then reduce the heat to 350 degrees and bake until pie is lightly browned on top and bubbling, 35 to 40 minutes. Cool before serving. Serves 8. Bob Izzo makes his own fresh salsa all summer long. Sometimes he adds chopped fresh mango or peach. Serve with tortilla chips. Salsa de Izzo 2-3 fresh tomatoes, diced small 1 small sweet onion, diced small 2 jalapeño peppers, finely chopped 4 or 5 sprigs fresh cilantro, chopped Juice of 1 lime Garlic salt, to taste Freshly ground black pepper, to taste In a non-reactive bowl, combine the tomatoes, onion, jalapenos, cilantro and lime juice. Season to taste with garlic salt and pepper. Yields 2 cups. Bob Izzo makes this sauce in small quantities on an as-needed basis. It is very lightly cooked, allowing the fresh flavor of vine-ripe tomatoes to shine. Serve over pasta and top with freshly grated Parmesan cheese. www.georgiamagazine.org Fresh Tomato Sauce 2 to 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced or chopped 2 garlic cloves, finely chopped Generous pinch red pepper flakes (or more, to taste) 8 or 9 fresh tomatoes, quartered, cored Salt and freshly ground black pepper, to taste 1/4 cup coarsely chopped fresh basil In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until translucent, 2-3 minutes. Reduce the heat and add the garlic and red pepper flakes. Sauté for 30 seconds. Add the tomatoes and a pinch each of salt and pepper. Sauté about 15 minutes, until tomatoes soften and the skins fall off (you can remove the skins with a fork, or just leave them in the sauce). Add the basil and cook 1 more minute. Adjust seasonings as desired. Serves 2. Note: “The above recipe is very flexible,” Izzo says. “If you like garlic or basil, add more. You can also add fresh pepper, eggplant or squash. My grandmother Nana would make a fiery sauce by adding hot pepper and then tossing in a pound of fresh mussels or clams.” Eloise Doty uses this recipe for panna cotta from a 2003 issue of Everyday Food. Buttermilk Panna Cotta With Raspberry Sauce Custard 1-1/2 teaspoons unflavored gelatin 1/2 cup half and half 1/2 cup granulated sugar 1-1/2 cups whole buttermilk 1/4 teaspoon vanilla extract Sauce 6 ounces fresh or 10 ounces frozen raspberries, plus more for garnish 3 tablespoons confectioners sugar (more, if desired) 1 teaspoon fresh lemon juice To make the custard: In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes. GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2010

Georgia Magazine - July 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
Where the Wild Things Are
Still Going Strong
Reliving History and Exploring Nature
Around Georgia
Georgia@Home
My Georgia
Georgia Gardens
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - July 2010