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The Cookstr Weekly: Stuff It!

July 5, 2012

When we say “stuffed,” you probably think of heavy, hearty fall and winter foods – not to mention, of course, the ubiquitous stuffed bird of cold-weather fame. You might not consider stuffing a technique for summer foods, but you’d be missing out! Fresh fruits and vegetables make for sumptuous stuffed dishes, whether you’re filling ripe tomatoes with cheese and breadcrumbs or tucking fresh basil into a chicken breast. Bell peppers are perfect empty shells, ready to be topped with ground meat and grains, and even fish can get the treatment, as in Jane Butel’s Grilled Las Cruces-Style Trout with Green Chile & Pecan Stuffing. Of course, don’t forget desserts – summer fruits go well with nuts or custard fillings.

More Stuffed Recipes from Cookstr:

In Season: Nectarines

Nectarines – smaller, ruddier, more aromatic and hairless than their peach counterparts – are the stars in this seasonal cobbler. They’re fantastic for baking, as their tender skin means you can skip the step of peeling the fruit. And they’re even more packed with nutrients than peaches, with twice the amount of vitamins A and C as well as more potassium. Fresh, ripe berries add a sweet tang to this dessert that’s echoed by lemon juice and amped up by the spice of the gingerbread. Serve Pat Sinclair’s Gingerbread Nectarine Cobbler warm, with whipped cream or ice cream.

“Braising seafood, meats, and even tofu in a thick caramel sauce is a classic Vietnamese technique, referred to as kho. The dark caramel sauce, made with sugar, fish sauce, and shallots, is not at all sugary, but instead full of spicy-salty nuances – the perfect foil for sweet, meaty sea scallops. Since scallops are naturally tender, they braise in less time than it takes to make the sauce. In place of scallops, thick chunks of any meaty white fish fillet, such as halibut, monkfish, or cod, would do well.


While the traditional vessel for kho is an earthenware crock that goes from the top of the stove to the table, a heavy-based skillet works just as well. To serve, set the scallops on a bed of jasmine rice and spoon the dark sauce over the top. Pass a bowl of thinly sliced cucumber dressed with rice wine vinegar at the table.” – Molly Stevens


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