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Welcome to the end of Summer - a great time to show-off or enhance your culinary skills. In these ideas for late summer, you will find a bias for foods using fresh herbs and late summer vegetables that highlight some of the last seasonally fresh items typically available. It is a great time for mushrooms and truffles among others.

We are offering a chance to win a Shopping Spree at To-Table valued at $250 for those who demonstrate, through posts on Instagram(#totablelatesummercooking or email posts to info@to-table.com) and Facebook, of your creations with To-Table ingredients. (Fine print: To-Table Inc, in its sole discretion, will select winner(s))

Here are some recipe ideas for late summer. Also se our Pinterest page for more ideas.

 Grilled Quail with White Polenta

3/4 cup 2% reduced-fat milk $

1/2 cup fat-free half-and-half
1/4 cup white Stone ground Grits 
1 1/2 teaspoons butter $

1/2 teaspoon salt, divided 

1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon ground nutmeg
4 (4-ounce) semiboneless quail
1 1/2 teaspoons minced fresh parsley
Cooking spray $
4 lemon wedges
Fresh parsley sprigs (optional)
Preparation

 

Prepare grill.

Bring milk and half-and-half to a simmer over medium-high heat in a small, heavy saucepan. Gradually add 1/4 cup cornmeal, stirring with a whisk. Reduce heat to low, and cook for 5 minutes or until polenta is thick and creamy, stirring occasionally. Stir in butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Keep warm.

Place the quail, breast side down, on a cutting surface. Cut the quail in half lengthwise along backbone, cutting to, but not through, other side. Sprinkle the quail with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and minced parsley. Place the quail on grill rack coated with cooking spray, and grill 6 minutes on each side or until done. Discard skin. Serve the quail with polenta and lemon wedges. Garnish with parsley sprigs, if desired.

Elisa Bosley

Cooking Light October 2006

North African Lamb Kebabs

  • 1 1/2 cups finely chopped onion
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 to 2 1/2 pounds Lamb Tenderloin or Sirloin Chops, cut into 1-inch cubes with some of the fat attached
  • 6 warm pita breads, for serving
  • Yogurt Dipping Sauce, recipe follows
  • Yogurt Dipping Sauce:
  • 1/2 cup plain yogurt
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped fresh dill
Directions

In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.

Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.

Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.

Yogurt Dipping Sauce:

Combine all ingredients in a small bowl. Refrigerate until ready to serve.

 Asian Grilled Pork Chops 

14 cup reduced medium soy sauce

2 tablespoons vegetable oil

  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 14 teaspoon ground ginger
  • 1 teaspoon dark sesame oil
  • 4 (5 ounce) Pork Chop, about 1 inch thick
  •  

     

    Directions

    1. In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
    2. Add pork chops.
    3. Marinate in refrigerator 30 minutes- 2 hours.
    4. Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

     Yellow Squash with Wild Mushrooms

     2 tablespoons unsalted butter

    8 ounces wild foraged or cultivated mushrooms

    1 teaspoon minced garlic

    1 tablespoon chopped fresh thyme

    3 medium yellow squash, or courgettes, sliced lengthwise paper-thin on a mandoline

    Kosher salt     Black pepper

    In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, and cook until the mushrooms are browned and tender, about 5 minutes. Add the squash, salt and pepper and sauté for 3 minutes. Serve immediately.

    Emily Farris               

    Blistered Shishito Peppers with Olive-and-Basil Salt

     

  • 3/4 cup pitted oil-cured olives
  • 3/4 cup chopped fresh basil
  • 1/3 cup kosher salt
  • 1/4 cup grapeseed or vegetable oil
  • 1 pound shishito peppers
  •  

     

    Preheat the oven to 250 degrees F.

    Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.

    Place a large skillet over medium-high heat. Add the grape seed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.

     Fried Stuffed Squash Blossoms

    12 fresh zucchini blossoms

  •  
  •  

    1. Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
    2. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
    3. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
    4. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
    5. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
    6. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
    7. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

    Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.

      Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

        Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.

          Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.

            Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

              Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.

                Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

                  Footnotes
                  • Chef's Note:
                  • Use shredded Gruyere, Cheddar, Manchego, or any other firm cheese in the filling.

                  Italian-Style Grilled Octopus

                1. 3 pounds octopus
                2. 1 cup dry white wine
                3. 1/4 cup whole peppercorns
                4. 2 lemons, plus additional lemon wedges for serving
                5. 1 wine cork
                6. 2 cloves garlic, peeled
                7. 1/2 cup extra virgin olive oil divided
                8.  

                  In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature.

                  Light one chimney of charcoal.  When all the charcoal is lit and covered with gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.

                  Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately or at room temperature with lemon wedges if desired.

                   

                9. Potatoes with truffles 

                10. 1 lb potatoes
                11. 1 ½ oz butter
                12. salt and pepper to taste
                13.  Black Summer Truffle to taste
                14. juice of 1/2 lemon
                15. grated Grana Padano cheese
                16.  

                   Put the potatoes in a pot of cold, salted water and place over high heat. When the water begins to boil, reduce the heat and cook the potatoes for about 15 to 20 minutes. Drain the potatoes, let cool slightly, then peel and cut into 1/10 inch wide slices.

                  Place the butter in a fairly large pot over medium heat. As soon as the butter has melted, add the potatoes and cook until golden, turning them carefully.
                   
                  Remove the potatoes from the heat and garnish with sliced truffle. Season with salt, pepper, grated cheese and a couple drops of lemon juice.

                  Serve the potatoes and truffles while still warm.

                  Stuffed Cuttlefish: Seppie Ripiene

                  Recipe courtesy of

                   

                17. 3 pounds cleaned whole cuttlefish , the 8 largest pieces set aside and the remainder coarsely chopped
                18. 2 cups freshly grated bread crumbs
                19. 2 eggs lightly beaten
                20. 2 cloves garlic, plus 1 clove
                21. 1 small onion, finely chopped
                22. 1/3 cup finely chopped flat-leaf parsley, plus 3 tablespoons
                23. 2 to 3 tablespoons milk
                24. 6 tablespoons extra-virgin olive oil
                25. Salt and freshly ground black pepper
                26. 1/2 cup freshly grated caciocavallo, pecorino or Parmigiano-Reggiano
                27. 8 large green olives, pitted and coarsely chopped
                28. 2 or 3 drained canned plum tomatoes, chopped
                29. 1/2 cup dry white wine, or a little more if necessary
                30. Lemon wedges
                31.  

                  In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop 2 of the garlic cloves and add with the onion and 1/3 cup parsley to the bread crumb mixture. Stir in the milk and 3 tablespoons oil and mix together briefly. Add salt and pepper, to taste, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture.

                  Finely chop the remaining clove of garlicand add to a small bowl along with the remaining 3 tablespoons parsley. In a pan large enough to hold the cuttlefish in 1layer, heat remaining 3 tablespoons olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine.

                  Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the cuttlefish.

                  baby Eggplant, Peeled & Cut Into 3/4 Inch Dice
                  2 Teaspoons Salt
                  3 Teaspoons Extra Virgin Olive Oil
                  1 Medium Onion, Peeled & Diced
                  3 Spicy or Mild Italian Sausage, Meat Removed From Casings (please specify uncooked when ordering)
                  3 Garlic Cloves, Minced.
                  1 (28 Ounce) Can Diced Tomatoes
                  2 Tablespoons Tomato Paste
                  1 Teaspoon Dried Oregano
                  Salt & Pepper To Taste
                  1/2 Teaspoon Hot Red Pepper Flakes (Optional)
                  1/4 Cup Chopped Fresh Parsley
                  1/4 Cup Chopped Fresh Basil
                  3/4 Pound Pasta of Choice (See Notes Above)
                  To Serve:
                  Grated Pecorino Romano or Parmesan Cheese

                  Directions:

                  Toss the eggplant with the 2 teaspoons of salt and place in a colander.
                  Let sit 20 minutes, then squeeze dry.
                  Heat the olive oil in a heavy bottomed saucepan over medium heat and add the onion and sausage meat.
                  Cook, using two forks to break up the meat as it cooks until it is no longer pink.
                  Add the eggplant, and continue to cook until the eggplant has softened, about 8 minutes.
                  Add the garlic and cook an additional minute or two.
                  Add the tomatoes, paste, oregano, salt, pepper, and red pepper flakes if using and bring to a boil.
                  Reduce the heat to a simmer, then cook for 20 minutes, stirring occasionally. (Add a small cup of water if sauce thickens too much).
                  Stir in the parsley and basil.
                  Taste, and adjust salt and pepper as needed.
                  While the sauce is finishing cooking, cook the pasta in a large pot of lightly salted water until it is “al dente”, following manufacturers instructions.
                  Drain, and return the pasta to the pot.
                  Add a large scoop or two of sauce to the pasta and toss to coat.
                  Serve the pasta in individual bowls with an additional spoonful or two of sauce on top.
                  Pass the grated cheese at the table, and enjoy!

                   Italian Rib Eye

                  10 cloves garlic, roughly chopped

                   

                32.  

                   

                   

                   

                   

                   Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour

                  Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

                  Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

                  Pan-Roasted Baby Artichokes

                  24 baby artichokes, about 3 pounds

                33. Juice of 1 lemon
                34. Olive oil
                35. Salt
                36. pepper
                37. Red pepper flakes
                38. 4 garlic cloves, chopped fine
                39. 3 tablespoons chopped flat-leaf parsley
                40. Coarse sea salt
                41. Lemon wedges or red wine vinegar, for serving
                42.  

                  1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
                  2. In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
                  3. Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

                   Chili Lemon Cuttlefish

                  2 Prepared cuttlefish (heads on)
                  Rind of 1 lemon
                  Juice of 1 lemon
                  4 Garlic cloves, diced
                  4 Tablespoons chili sauce or Mojo Picon sauce
                  Olive oil
                  Parsley

                  Method

                  • Wash the cuttlefish and remove the heads by pulling away from the body, remove the beak by pushing your thumb through the head, discard.
                  • Keep the cuttlefish heads and tentacles whole, slice the body in half lengthways and then cut into half inch wide strips.
                  • Place the cuttlefish pieces into a bowl/Spanish cazuela and grate over with the lemon zest. Squeeze the lemon juice over the fish and add the garlic along with the chili or Mojo sauce.
                  • Mix well, cover with tinfoil and marinade in the fridge for at least 3 hours.
                  • Remove the cuttlefish from the fridge and discard the marinade.
                  • Heat the olive oil in a frying pan and add the cuttlefish, fry for 3 – 4 minutes or until tender.
                  • Serve with fresh mixed salad, white Rioja and fresh crusty bread.

                  Tip:

                  • Octopus can also be used for this recipe, add chili flakes to the marinade for extra bite and marinade overnight if using Mojo sauce.

                   

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