I believe *smile* our summer may be here. I found figs this weekend. And I found an abundance of heirloom tomatoes. LOVE IT! We snacked on bowls of fresh figs all weekend and we had heirlooms two ways – baked with a sprinkling of garlic and thyme and this gorgeous salad. The salad was a meal all by itself when you add a nice loaf of bread, a little asiago and a summery glass of wine.
Who does not love a good a caprese salad? We tend to have it very often during our short lived tomato season. I love the juicy sweet tomatoes nestled between fresh mozzarella with a sprinkle of basil and a drizzle of good olive oil, nothing says “summer” like this. I wanted to make the salad less formal, in honor of the very hot day we were having – definitely a reason to celebrate a bounty of summer passion. So I roughly cut an abundance (I over bought *huge*) of heirlooms in all colors from orange to green, I like pretty food. Then I torn fresh pieces of mozzarella into bite size pieces and tossed it all together with a little red onion, fresh basil and a good drizzle of good olive oil and aged balsamic. Perfect!
Recipe: Rough Caprese Salad
heirloom tomatoes
basil
red onion
fresh mozzarella
drizzle good quality olive oil
drizzle good quality balsamic vinegar
sprinkle of salt & pepper
Roughly chop your tomatoes put into a bowl. Using all of the passion you have tear up the mozzarella into bite size pieces, add to the bowl. Add small basil leaves, as much as you like, we like a lot. Mince the red onion into small pieces and add to the bowl. Drizzle over the olive oil and balsamic vinegar to taste. Sprinkle with salt and pepper. Gently toss, just enough to mix the flavors. Serve. Eat.
I am not sure how you define summer at the market, but, I know it “really” is summer when I see an abundance of sweet white corn and watermelons overtaking the produce isles. I have to admit something, I am not a huge fan of corn or watermelon, but ….. there is a big difference when you are munching on sweet white corn, still slightly raw and small, cute, little, baby watermelons with no-seeds. That, my friends, spells summer! So despite the freezing cold “summer” days we are having, summer was here last weekend in our house.
Here is another summer salad to wet your appetite. Even though this salad was equally as delicious as the green bean salad we had last week, I held back from making it three times. We only had it twice! I slightly roasted the sweet white corn, just long enough to add some pretty little grill marks. I wanted the corn to still have crunch, which basically means, still being “raw”. I added my favorite Happy Boy farm cherry tomatoes, a little red onion, cool cilantro and a yummy dressing made of fresh lemon juice, olive oil and toasted cumin seeds. The secret to bringing it all together – an avocado. I LOVED how the avocado made it all creamy, almost like the dressing had a mayo base; but it didn’t. It was so yummy, in fact, it was perfect with the sticky grilled beef short ribs (wait until you see that recipe)!
Recipe: Grilled Corn Salad
4 ears sweet white corn, husked and washed
olive oil
1 pint cherry tomatoes
1/4 red onion, diced
cilantro, handful, minced
1 avocado, diced into large chunks
1 lemon juiced
drizzle high quality olive oil
2 teaspoons cumin seed, slightly toasted
kosher salt, to taste
Heat your BBQ grill. Lightly coat the corn with some olive oil, grill, just until there are slight grill marks. Let cool. While the corn is grilling, let the onion sit in an icy bowl of water, to remove the bitterness, for at least 30 minutes; drain. Toss cherry tomatoes into a serving bowl. I used really tiny ones, if you cannot find really tiny ones, cut them in half. Add the onion and the cilantro. Carefully, slice the corn kernels off of the ears of corn, add to the bowl. In a small jar or bowl, mix olive oil, lemon juice and cumin. Drizzle over the corn mixture. Add the avocado. Season with salt. Toss. Serve. Eat.
There really is nothing like freshly made Charcuterie and a glass of Floc to make one really appreciate the small things in life. We first met Dominique Chapolard during a workshop that he teaches at with Kate Hill, French Pig – The Butcher & The Cook. We instantly hit it off with both Dominique and Kate and knew it was only the beginning of a long friendship.
Ferme Baradieu is run by the Chapolard family and it is a true example of sustainability as they grow the feed for their pigs, they butcher the pigs and they sell the meat and house-made Charcuterie, at the weekly markets in their immediate areas — truly “Seed to Sausage”.
What makes the Chapolards different from the average butcher; their story. Kate sums it up best – “One farm. Ten pigs a week. 520 Large White/Yorkshire pigs a year. Raised for 12 months minimum on all home-grown grain. Thousands of kilos of fresh meat, perfectly cure dventreche, boudin and pure meat saucisse – all sold twice a week just a few miles away. The hard work of one family: the Chapolards, in Gascony.”
We were honored to be invited into their world this past summer. One early summer morning we were able to work along side the Chapolard family, this is where we were able to capture this amazing video. Not only does it show the hard work that goes into their amazing Charcuterie but also the love and passion that the family has not only for each other but also for what they do.
When we submitted this video, on behalf of the Chapolard family and Kate, to Protein University for their “Who’s Your Butcher” contest, we never imagined the response we would receive. It has been truly inspiring. We want everyone to see it and to spread the word of this truly amazing spot in Gascony France. We never ask for anything from our readers. Now we are. We need your support. Please vote for Seed to Sausage, Ferme Baradieu. Dominique Chapolard has a vision and message and we want him to be able to share it with everyone. Protein University will announce the winner on August 22, 2010, and that butcher (hopefully, Dominique) will be included in a exclusive 4-day butcher intensive at Grove Park Inn in Asheville, NC on August 29, 30 and 31.
If you would like to learn how to work/learn along side the Chapolard family please contact Kate Hill about her AB&C (Artisan Butchery & Charcuterie ) Workshops - the workshop is hands-on in beautiful Gascony, a truly unique experience for anyone interested in the lost art of French Butchery and Charcuterie.
Don’t you love the colors in this salad? Close your eyes and just imagine the cool crisp bite of each sweet little bean! Juicy tomatoes sliding across your tongue, down into your belly!
We made this three times this week. That is right, 3 times! Yes, it is that good! We normally do not eat the same thing more than once during a given week but after eating this last weekend with our pork tenderloin, we made it again for a dinner with family and then another dinner with friends. Are we sick of it? NOPE!
This salad is fresh and so flavorful. In fact, I am sure after you make it just once you will be coming back to it again and again. It goes really well with grilled pork and big juicy rib eye steaks. I would also serve it as a simple meal with a crusty baguette and a nice glass of Rose. Now, you know it is fresh and flavorful; but, have I mentioned how easy it is? Simply blanched green beans are tossed together with heirloom or sweet cherry tomatoes, sherry vinaigrette and a sprinkling of fennel pollen, maldon salt and a crack of fresh black pepper. Really, that is it!
We want to know, what is your favorite way to enjoy summertime green beans, fresh from the farm or your garden?
Recipe: Green Bean Salad
1 lb fresh green beans, washed, tips removed and cut in half or thirds
1 pint cherry tomatoes or 3 small heirloom tomatoes, washed
Bring a large pot of water to boil. Add green beans and cook for about 5 minutes. Have a large bowl of iced water close by. Remove the beans from heat, drain and immediately rinse with very cold water, to stop cooking then add the beans to the iced water. Let sit about 10 minutes. Drain, lightly pat dry with some paper towels and then set aside. Combine olive oil, sherry vinegar and shallots in a small jar, cover with a lid and shake, shake, shake. Set aside. Cut tomatoes; if using heirlooms, cut in half and then quarter each half. If using cherry tomatoes, cut in half, small ones I keep whole. Put the beans and tomatoes in a serving bowl. Drizzle with the olive oil mixture, sprinkle with fennel pollen, salt and pepper. Toss with salad utensils. Season with more pollen, salt and pepper, if needed. Toss again, if needed. Serve. Eat.
We have become big pork eaters in the past couple months. Funny thing is, I usually never keep anything in the freezer except for some ice, vodka and ice cream. Over the weekend I opened it, after being gone for a month, and there staring me in the face was a few packages of pork and wild boar! We decided to have a nice Sunday dinner as we really have not cooked for most of the summer. I kept it simple; lightly seasoned pork tenderloin, roasted tomatoes and a big green salad. Lucky for us and lucky for you, we actually had leftover pork which we used to make up these delicious sandwiches.
One of the things we have been carving since coming back from France is spicy and I knew as I started pulling items out of the fridge that this would be a spicy sandwich. Not much is in there but I did find some mayo and sriracha; this would make a fantastic base. As well I had a crusty freshly baked baguette from the market, a juicy heirloom tomato and a few greens. I coated the bread with butter and browned it until crispy and warm. I kept the tomato simple, sliced with a little black sea salt and the greens I lightly tossed with a little olive oil and balsamic – mainly to have them glisten. Layers of thinly sliced pork tenderloin were bathed in the spicy mayo and then cradled by the summertime additions. It was perfect with a glass of Rose!
Recipe: Spicy Pork Tenderloin Sandwich
leftover pork tenderloin
1 heirloom tomato, thinly sliced
handful mixed greens, washed and patted dry
1 small baguette, sliced in half
2 tablespoons butter
1/4 cup mayo
1/4 cup sriracha
black sea salt
fresh cracked black pepper
drizzle of olive oil and balsamic vinegar
Thinly slice pork tenderloin, wrap in foil and gently warm in the oven at 200, for about 10 minutes – do not dry out. Slice baguette in half, butter and toast. I used a stove top grill pan to toast the bread until golden and crispy. While bread is toasting, mix mayo and sriracha. Toss greens with olive oil and vinegar, just enough to make the greens glisten. Remove baguette once toasted and let cool for about 5 minutes. Smear both sides of the baguette with the mayo/sriracha combination, layer with the pork, then the greens and finally the tomato slices. Finish with a sprinkle of black sea salt and a grind of fresh pepper, top with remaining baguette. Serve. Eat.
I am not sure why I have not shared this with you before as it is one of my favorite meals. The first time I ever had it, was during my second trip to Paris. It was during Hanukkah and I was invited to a French Moroccan Jewish home (now that is a mouth full). I loved the dish so much that I could not stop eating it and someone eventually told me that if I did not stop, the couscous would explode in my stomach.
It has been some 15+ years since that first time and the recipe has definitely adapted to my taste-buds but it is still equally as delicious. I normally make it strictly vegetarian and use whatever vegetables I have on hand. It is so easy that you can have dinner on the table in 30 minutes (if you make it vegetarian). This particular evening I did brown some juicy organic chicken thighs that seasoned with some kosher salt and Ezpeletako Bipera (Basque Paprika), then I browned them in a little olive oil until golden. After the thighs were golden, I kept them warm and cooked the veggies in the slightly seasoned olive oil. I used shallots, carrots, zucchini, chick peas, green beans and some fresh tomato. After the shallots are slightly soft, I add the carrots, zucchini and green beans and cook for only a few minutes, mainly to coat them in all the flavor that was left in the pan, then I add a rich stock and the chick peas. I only add the tomato during the last 10 minutes of cooking. You can use whatever type of couscous you like, we prefer the larger pearl size Israeli Couscous.
Recipe: Moroccan Couscous (printable recipe to come)
6 chicken thighs
kosher salt
paprika (I like to use ezpeletako bipera)
olive oil
1 shallot, minced
2 carrots, scrubbed clean, medium dice
2 zucchini, small dice (I am trying to hide zucchini from L is dishes)
1/4 lb green beans, snapped in half
1 can chick peas, rinsed and drained
1 tomato, large dice
32 ounces chicken stock
1 cup couscous
harissa to serve along side
Coat chicken thighs in salt and paprika. Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden. Put aside on a plate, in the oven to keep warm (low heat 200). Add shallot to the same pot, stir and cook until slightly soft, about 5 minutes. Add carrots, zucchini and green beans, stir and cook about 5 minutes. Add 2 cups of the stock along with the chick peas. Low heat to a simmer and cook. Stirring occasionally. Cook the couscous using the leftover 2 cups of stock instead of water. 10 minutes before serving add the tomato and the chicken thighs to the veggie mixture. Pour any juices that were left from the chicken thighs into the pot. Serve on a bed of couscous. Pass the harissa. Serve. Eat.
This is overdue. Summer is half over and I am just getting this to you. I had all intentions of sharing this while we were traveling but then I kept it a secret. How could I do that during peak strawberry season??!!
I made this a couple days before we left for France after I stumbled upon a few baskets of our favorite Blue Moon Organic strawberries at the market. Normally we just eat the berries alone as they speak for themselves. This time I decided change things by making an all time favorite summer dessert – the shortcake. Since the berries really are wonderful and don’t need any sweetness, I kept it simple. I used my everyday biscuit recipe but tweaked it with a little sugar, vanilla bean paste and buttermilk. The sweet flaky biscuits went so well with the juicy strawberries and a little fresh cream slightly sweetened with brown sugar.
So what are you waiting for? Hurry up, you still have time to enjoy those summer strawberries!!
What is your favorite way to use a big bowl of summer strawberries?
Recipe: Strawberry Shortcake with Buttermilk Vanilla Bean Biscuits (*I will go back to printable recipes after I figure out a bug w/my google docs)
2 cups ap flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup buttermilk
1 1/2 teaspoons vanilla bean paste
Preheat oven to 450. Sift together dry ingredients into a large bowl. Cut in butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Combine egg and buttermilk with a whisk, then add all at once to flour mixture. Stir with a fork until dough comes together.
Turn dough out onto a lightly floured board. Knead gently about 5 times. Pat or roll to 3/4″ thickness. Cut into circles using a 2″ biscuit butter. Dipping the cutter into flour keeps it from sticking. Place on an ungreased baking sheet about 1/2″ apart.
Make an egg wash out of one egg and a couple tablespoons of water. Brush over the tops of the biscuits and sprinkle with sugar.
Bake for 10 – 12 minutes or until golden brown.
Cool. Cut in half and spoon strawberries over the top and finish with a dollop of cream.
Strawberries
Fresh strawberries, washed and hulled, cut in half
sprinkling of sugar, to taste
Toss strawberries with sugar in a large bowl and let sit about an hour before serving. This will let the natural juices come out.
Brown Sugar Whipped Cream
1 pint whipping cream
1 tablespoon brown sugar
Whip cream until soft peaks form. Gently sprinkle in the sugar as you are whipping the cream. Do not over beat or you will have sweet butter.
It has been a fantastic month – lots of wonderful food, lots of much needed R&R, and time with greatfriends, old and new. Now it is time to go back to reality. No worries, we will be back, to spend time with you all as well as the friends we did not get a chance to meet this trip!
