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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 9543
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Summer Saute

The nice thing about this is that there is no set recipe and its ingredients are whatever fresh summer vegetables are available. The main elements that are constant are Olive Oil, Herbs de Provence, Garlic, Onion, and Sea Salt. And you could do without the onion, and Kosher Salt works as a replacement for the Sea Salt (although Sea Salt has more trace elements).

This was an impromptu creation at a moment when I had to figure out a quick way to feed my Aunt who was visiting (it was a somber time as my mother was in the process of passing from Cancer). Since my Aunt and I shared a love of gardening and my Kitchen Garden was in full swing I immediately thought of the garden as a source of something quick, that I could show off, and tasty.

So, quick like a bunny I ran out into the garden and began picking. Back in the Kitchen I had some Patty Pan Squash (the flattened type of Summer Squash, some Ronde de Nice - a wonderful round French Gourmet Zucchini and a big handful of green beans). Grabbing my favorite Cuisinart Saute Pan I splashed some Olive Oil in the bottom, chopped up some garlic and onion, some of the summer squash, grabbed a hand full of fresh green beans, and reached into the freezer for some frozen cocktail shrimp. Starting with the Olive Oil, then adding the garlic and onion I began sauteeing it over medium heat, once the onion was beginning to turn translucent I sprinkled a good pinch of Herbs de Provence over it, added the green beans and then some salt. The summer squash cooks quick and so it is added last so as not to over cook it. So, with the onion translucent and the beans beginning to change color I added the summer squash, mixed it in good, kept things in the pan moving and as the squash began to cook threw in the cooked shrimp and warmed them through and then served. It was delightful and I learned something in the experience - that I could fashion a quick tasty meal just from the garden and what was on hand.

I have since used different combos in the dish - matchstick carrots work well, and different types of summer squash, and sometimes a dash of wine or Balsamic Vinegar to form a glaze. It is one of those quick summer dishes to play with and enjoy creating with.

To make it more substantial serve over Pasta - either Linguine or Fettucini with just a dash of Olive Oil on it to keep it from sticking together.

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