Heirlooms, Bell Peppers and Asian Pears!!

EGGPLANT AND ZUCCHINI FRITTERS

1/4 cup butter, melted
1/2 cup milk
1 egg, well beaten
1/2 teaspoon salt, plus salt to taste
1/2 cup sifted all-purpose flour
1 small eggplant, unpeeled, cut crosswise into slices 1/4 inch thick
2 medium-sized zucchini or other summer squash, cut
   crosswise into slices 1/4 inch thick
Vegetable oil, sunflower or canola for frying
Freshly ground black pepper

   In a large bowl, combine the melted butter, milk, egg and the 1/2 tsp salt. Beat for 2 or 3 minutes with an electric or hand held beater. Beat in the flour, a little at a time, until it has all been incorporated. Slip the vegetable slices into the batter.
   In a deep skillet over medium high heat, pour in the vegetable oil to a depth of 2 inches. When a tiny bit of batter dropped into the oil forms a ball and sizzles, the oil is ready. Working in batches, lift out the batter-coated vegetables with tongs and slip them into the skillet; do not crowd the pan. Reduce the heat to medium and fry, turning once, until the batter puffs and turns golden, about 45 seconds or so on each side. Using tongs, remove the cooked vegetables to paper towels to drain. Repeat, working quickly, until all the vegetables are fried, increasing the heat under the oil if necessary fro the batter to puff properly. Sprinkle the fritters with salt and pepper and serve hot or at room temp.

CHARD AND POTATO TERRINE

6 medium sized potatoes
18 baby chard leaves, or 9 large chard leaves, thick midribs removed
1 clove garlic, bruised
6 1/2 TSPS butter
1 1/2 TSP salt
1/2 tsp freshly ground black pepper
2 to 3 ounces cheese, Fiscalini Lionza or a Brie, cut into small pieces
1/4 cup heavy cream

Preheat oven to 350 degrees F. Slice the potatoes as thinly as possible. Set them aside. Coarsely chop the chard leaves. Rub a standard loaf pan with the garlic and 1/2 TSP of butter. Arrange one-third of the potatoes in a layer in the pan. Sprinkle with one-third each of the salt and pepper, dot with 1 1/2 TSP of butter, and top with one-third of the chard leaves. (The bulk of it will wilt during cooking). Sprinkle one-third of the cheese over the chard. Repeat the layers twice in the same way, ending with the cheese.
Dot the surface with the remaining 1 1/2 TSP butter and pour the cream evenly over the top. Cover with aluminum foil and bake until the potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Serve hot or warm, sliced into wedges.