back from Paris

Deborah
There are a million wonderful reasons to visit Paris. For me it begins here:

The first cup of coffee!

 

The museums, gardens, sculptures...

everywhere you look!

The cafes with cute names,

the details,

the markets,

markets,

markets!

One memorable afternoon along the banks of the charming canal St. Martin...

 

we had a wonderful lunch at the chic and trendy Hotel du Nord. I almost did not order this dish because it was described as a stir-fry with Pastis. How very strange?!  Pastis is an anise flavored liquor. I wasn't getting the concept, but made a leap of faith anyway. Oh la la! So so so good. There was fennel in the vegetable mix and the Pastis echoed that flavor. I then reflected that five spice seasoning, which is a stir-fry staple, has fennel seed in it so everything was starting to make sense.

Our trip was amazing and I still am on a cloud of aesthetic overload. The city is insanely beautiful in countless ways and I really think I should become a Paris blogger now. Well, in the meantime, I attempted to recreate the delicious stir-fry I enjoyed so much. I went out and bought a bottle of Pastis when I got home (I couldn't find it at the duty free).

I happened to have all the vegetables I needed from the local NY farmers market and I am happy to report that my version is close to a perfect match.

Can you see that little dish of sel de mer (sea salt) on the bottom right? This was my big shopping splurge in Paris. I got a bargain large bag of grey sel de mer for under three euros! 

Stir- fry Vegetables with Pastis

The version of this dish in Paris had asparagus in it as well, but I wanted to keep the ingredients seasonal for my version, pictured here.  I loved the radishes in the original dish, an inspired choice that I would never have thought to add to a stir-fry.

3 Tbs. Olive Oil

10 radishes cut into thin strips with a mandoline or knife

1 fennel bulb, cut into thin strips with a mandoline or knife

6 carrots, peeled and shaved into thin strips with a mandoline or vegetable peeler

1 teas. salt

3 Tbs. Pastis or Pernod

Heat oil in wok. Add the radishes and cook till barely tender for about two minutes, stirring constantly, add a pinch of salt as they cook. Remove from wok and add the fennel and another pinch of salt. Cook for two minutes and remove from wok. Add the carrots and another pinch of salt and stir fry for two minutes. Add the other vegetables back into the wok and then add the Pastis or Pernod. Let the vegetables simmer in the liquor for another minute until the liquid is absorbed. Garnish with a sprinkle of sel de mer and serve immediately.

Amanda- we drank some wonderful Côtes de Provence Rosés while in France, all fantastic and all very inexpensive! Do you think that is a good choice with this dish?

Amanda
I'm glad you had a terrific time! The pictures are beautiful and I would love to hear more about some of the fabulous meals I am sure you enjoyed! This stir fry looks marvelous - I never would've thought about the Pernod or Pastis as an ingredient for this kind of dish.


You mentiond enjoying the Cotes de Provence Roses - I think you hit the nail on the head. There is nothing I can think of that would make a better complement. A fruit-forward Rose with a hint of spice and plenty of fruit would be simply ideal for these vegetables. The spice notes in the wine would just marry perfectly to the licorice flavor of the Pernod. (as I am sure you already know since you had the pleasure of savoring this combination on your trip).


Roses from the Cotes de Provence are typically a blend of Cinsault, Grenache and Syrah. For those of you unfamiliar with Cinsault, it is a red grape (sweet and juicy) which grows on the hillsides of France.  The grapes are used for blending, and give great aromatics to the wine. (It is one of the 13 varietals allowed to be used for Chateauneuf-du-Pape, one of France's superstars).  When used in Provence Roses, it lends beautiful structure and softness to the wines, making them elegant and "feminine". The Syrah gives the wine it's spice.

The great thing about Roses from Provence is not only the quality, but the price. It is very easy to find wonderful examples in the under $15 price range. Domaine de Pourcieux makes a very fine Rose possessing beautiful ripe fruit flavors. I imagine it would show perfectly next to Deb's recipe. For $11.99, this is a true bargain. Deb - I suggest you locate a bottle and cook up your stir-fry, pull out some photos and reminisce about your trip! Though, it would probably be near impossible to re-create the original experience!

back from the country

Deborah
Getting my hands on fresh shallots is a rare and wonderful treat. Country Gardens farmstand in Bridgehampton has been growing them for years and it is one of the highlights of my summer when I grab up a bunch. After making fresh tomato sauce I wanted to make another dish that would continue to feature the shallots. This farmstand is also famous for their fresh broccoli rabe so I decided to do a simple saute to enhance the fresh flavors of the two summer treats with garlic and olive oil.

Broccoli rabe and shallots make a nice combination.

My cooking plan was loose. I started with olive oil in a saute pan, added some sliced garlic, a dried chili and the sliced shallots. I cooked the mixture down till the shallots began to turn golden.

The broccoli rabe is tender and cooks quickly. I added it to the pan and allowed it to wilt down and simmer for eight minutes or so. For extra flavor I poured in the dregs of a bottle of sparkling Rose wine (about 1/4 cup) and then spooned in a couple of tablespoons of the fresh tomato sauce. Allowing the flavors to mingle for a few minutes in the pan will bring this dish together. I started eating it with a fork right out of the pot, but stopped myself before consumng the entire thing to consider how I would serve it as the main part of a meal. Ususally I gravatate towards pasta but this time I opted to bake a potato and serve the broccoli rabe and shallots on top with a few dollops of goat cheese. 

So satisfying and really tasty! The potato is a great vehicle for getting the sauteed greens to your mouth. I really love this improvisational style of cooking where you don't have a specific plan, just some wonderful ingredients and a hungry point of view.

Amanda

I love your improvisational style of cooking. It always seems to work! Today I did something so simple but was actually quite yummy. Yesterday, I brought leftover brown rice into work for lunch. Nothing in it, just leftover from a Chinese restaurant. I didn't get a chance to eat it. Today, I happened to bring in a perfectly ripe avocado. Not knowing what to eat for lunch today (the avocado was intended to be a snack), I decided to heat up the brown rice and add chopped up avocado and salt. I know, I know. Doesn't sound exactly scrumptious. But guess what? It was pretty good! The avocado melted a little into the hot rice and I was happily satisfied in spite of my hunger pangs. The brown rice filled me up and the fat in the avocado helped! And I felt so incredibly healthy eating this lunch.

I love the Cristalino Rose that Deb used for her dish. This is a Cava - Spain's answer to Champagne. This sparkler is delicious, and about as fine a value that can be found. Typically the Cristalino can be found for about $7.99 per bottle. Cava, like Prosecco, is a great alternative to Champagne. It's perfect for brunches and mimosas. In the shop, we like to recommend it for wedding and baby showers.

Since Deb used this particular Cava for her recipe, I would choose that to sip alongside it. It is not a complex wine, but it has some serious red fruit flavors to it. Makes a perfect accompaniment to appetizers and light dishes like omelets and salads. The Cristalino Rose offers bright strawberry and cherry flavors and is a wonderful summertime sipper.

If you are in a "still wine" frame of mind, I would suggest a new favorite of mine, if you can find it. Chateau Montaud Cotes de Provence Rose - a blend of Cinsault, Grenache and Syrah. It's $9.99 and is a terrific bargain. The Wine Spectator gave the wine a 90 point rating. If you can source it, it is one to try! And it would be an ideal match for a light, summertime dish like Deb's Broccoli Rabe!

stepping out

Deborah
When lilac blossoms appear on the trees (and show up as bouquets in the bodegas around NY) it is time to begin thinking about grilling. There are many ways to approach grilled vegetables, but as you may know, I like to keep things simple. Easy. Not too complicated. Grilling should be fun and a little primitive. You can't help but get a little messy and I always manage to lose a few pieces into the fire, no matter how careful I am.
Amanda and I would like to share some of our favorite grilled vegetable recipes over the next few weeks. As always, technique is key. Once you have that down inspiration can take over. Prepping the vegetables is really where the work is involved here. I like to slice raw vegetables, like carrots and zucchini, thin- about 3/4", so that they cook through quickly and evenly. Par-cooked vegetables can be cut thicker. Leafy heads of lettuce like escarole and radicchio can just be sliced in half, with the core intact to keep the leaves together.
I don't really marinate vegetables, just brush with olive oil and dust with herbs and spices, but I am not opposed to it. Just remember to dry off anything that is wet before you put it on the grill for best results.

A pan of vegetables all ready for the grill. I use the lemon half to scrub the hot grill clean and discard.

For this meal I pulled out what I had in the fridge, always a hodge-podge. I find potatoes cook best when par-boiled or microwaved till almost tender. The grill will give them a nice golden finish. Most vegetables are grilled raw. Asparagus can be thrown on whole and the cauliflower (which turned out to be DELICIOUS grilled) gets sliced into more or less even thickness without driving myself crazy measuring.

To determine doneness I aim for tenderness and a touch of color. For a long time I only grilled the traditional vegetables like carrots, zucchini, onions and peppers, but I am starting to expand my opinion on what works on the grill and will report here some of my new finds. The cauliflower was a revelation, for example, and I can't believe it took me this long to figure it out. 

A PARTIAL LIST of Vegetables to Grill 

Raw: carrots, tomatoes, zucchini, onions, cauliflower, mushrooms, scallions, radicchio, escarole, peppers, asparagus

Par-boiled or micro: potatoes, sweet potatoes, winter squashes, Brussels sprouts, leeks

Jury is still out on: broccoli, green beans

Have fun grilling and let us know what you think works.

Amanda
I am in love with my new grill. It's true. I clean it after every use, so it's shiny "newness" stays just that way. It's my new "baby". Right now I'm all about grilling vegetables. I grill anything "grillable". One comment on Deb's mention of green beans - delicious grilled, raw. A week or so ago, I followed a recipe in Andrea Chesman's wonderful new book, The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals for grilled green beans. Basically, I tossed them in an Asian vinaigrette, and threw them on a vegetable grilling tray. I grilled them until a little brown. Then, I actually tossed them with some arugula and grilled shitakes, and drizzled a little of the vinaigrette on the finished product. I have to say, it was outstanding. Even my non-vegetable-eating husband thought they were delicious! They actually tasted like something from a Chinese restaurant!


I can't wait to elaborate more on some of the grilled recipes I've tried in future posts! But right now, I want to comment on wine. Unless there is a specific sauce or marinade you are using for your grilled veggies, you don't really need to think too much about what wine to drink. If there is a sauce or marinade, then what you choose will definitely require more thought.


During the summer, I  barbeque A LOT. I have my regular "go to" wines that I enjoy during barbeque season. For reds, Zinfandel never fails for grilled delights. Also - I never select expensive wines. Grilling demands inexpensive, "fun" wines - not overly complex or serious. For wonderful Zinfandel producers, check out Rosenblum or Seghesio. Ravenswood also carries a line of very inexpensive Zins. I also will look to Australia for some affordable Shiraz, or Grenache. D'Arenberg creates some delicious "everyday" wines that are a sure-fire hit every time.


For whites, I like to sip "summery" wines. Albarino, Sauvignon Blanc, and Torrontes are some of my favorites. These make perfect choices for simple grilled veggie dishes. You can't go wrong with any of these! And, having plenty of Rose on hand is not a bad option either. Spanish Roses are entirely affordable, fruit-filled wines. These can even be found for $7-$10. There are so many terrific producers, be sure to ask your local retailer for advice.


Remember, keep it simple. Fun wines will work best with barbeque. Save the serious stuff for more serious dinners and special occasions!

making the best of it

Deborah
All thoughts of dining al fresco anytime soon have flown out the window. The long haul of winter just seems to be getting longer each day.

We still need to eat, drink and be merry, don't we?  A season defying hors d'oeuvre that I love is something I call Moroccan Couscous Rolls. They are a play on the classic stuffed grape leaves. The difference is I use collard greens for the wrap and seasoned couscous for the filling. The rolls are served with a fruity sweet and sour glaze. As is my style, I rarely make this exactly the same way twice. Instead I improvise from a basic plan and taste everything as I go to create a balanced flavor that has some character.

Collard greens are perfect for this dish because they are large, cook quickly in boiling water, and hold their shape when tender. They give the rolls structure and a fresh mild green taste. After blanching till tender, I will carefully run a knife along the rib of each leaf to remove the raised section so they will lay flat. This is a bit time consuming and requires a little attention with a steady hand, but it is not difficult to achieve.

For the filling I mix steamed couscous with pine nuts, chopped mint, currents, a dash of cinnamon and a plop of mayonnaise to keep everything together. The variations on what to add are endless. One of my favorite additions is pomegranate seeds, for color and a pop of juiciness.

The glaze is simply some fruit jelly melted down with a little splash of vinegar, salt and lemon juice. I just keep tasting this mixture as it cooks to get the right balance of flavors. I aim for a pronounced tart fruitiness that is not overly sweet.

Ikea's Lingonberry preserves is one of my favorites. It has the deep fruity flavor I am going for and a tiny hint of bitterness to keep it interesting.

Wrapping the rolls is fairly simple once you get the hang of it. Lay a leaf out flat, put about a teaspoon of filling in the center, fold the two sides in as flaps, then fold up the bottom flap to cover the filling, and roll up toward the top. It does require nimble fingers and a bit of experimenting to get your technique down, but it is easily mastered.

The collard leaves can be blanched the day before and stored in a stack, wrapped in plastic in the fridge till you are ready to begin rolling. The finished rolls can be made hours in advance and chilled in the fridge before serving. I like them a little bit cold, it adds to the freshness as you bite into them.

These little cuties are great with other hors d'oeuvres, especially heavier items that might be fried or cheesy, as they lend a light counterpoint to the spread. They are also really good the next day when you are grazing in front of the fridge looking for a tasty leftover nibble.

Any wine suggestions Amanda?

Amanda
Wow! This really looks like such a fun, festive dish! It's beautiful! I would love to give this a shot, and I think I will. However, something tells me mine might not come out as exquisite and lovely as Deb's! Love this recipe for the Spring! In fact, I am so excited about my wine selection for this dish! As Spring approaches, I crave Rose. And everything about this recipe just calls out for a juicy, lush Rose with hints of spice! The spice and berry fruit flavors of the wine are perfect for the combination of cinnamon and mint flavors of the cous cous, as well as the fruit preserves. Yum Yum!

Belle Glos makes a delightful Rose - the Oeil de Perdrix Pinot Noir Blanc. (Oeil de Perdrix is French for eye of the partridge) It is rich and full-bodied, with bold berry flavors. I envision sipping this wine while enjoying Deb's Moroccan Cous Cous Rolls on a warm Sunday afternoon! Makes me extremely eager for Spring to arrive! This food-friendly Rose retails for around $16.99.

I have also mentioned the Crios Rose of Malbec before, made by one of my favorite producers, Susana Balbo in Argentina. A lovely bouquet of fresh berries delights the nose, while flavors of cherries, strawberries and spice dance on the palate! I adore this wine! I couldn't think of the more perfect wines for this recipe! Balbo's Crios line (all delicious) can be found for around $14.99.

I would also recommend pairing a sparkling Rose, something inexpensive would work just fine. The Chandon Brut Rose from California  sells for around $16.99. A blend of Chardonnay, Pinot Meunier, and Pinot Noir, this is a creamy, fruit forward sparkler which is the perfect addition to any Springtime get-together!

Can't wait to test out this dish (and of course, the wine to go with it!)

discoveries

Deborah
Amanda got me thinking about freezing. Her question about how best to freeze bean patties left me puzzled. I don't do much freezing. I cook so much and so often that I rarely rely on freezing as part of my kitchen routine. The biggest problem for me is not putting food IN the freezer, but taking it OUT. By the time I realize that I might want something from the freezer I don't have the time to defrost it. I use my freezer for long term storage of perishable ingredients, particularly things that come seasonally like tomatoes and peaches.

I like to puree mangos when they are in season and freeze for future use.

These little treats, wild picked blueberries will  freeze perfectly well when left whole or pureed.

Pamela Yee at Hook Mountain Growers freezes her home grown tomatillos whole.

SO- I decided to set up a quick test on the bean patties to see what freezing strategy might work best. I made a quick batch of bean cakes from some white beans on hand. I made two patties, rolled one in breadcrumbs and pan fried it, and the other I left without the bread crumbs, un-cooked. Once the pan-fried patty cooled to room temp both patties were put in the freezer. I want to emphasize here that it is crucial to let cooked foods cool completely before freezing, to prevent them from getting soft and mushy when thawed.

Pan fried white bean patty on left, un-cooked patty on the right BEFORE freezing.

Later that day I removed the two patties from the freezer and baked the pan-fried patty in the oven at 400F for 10 minutes. The other patty I rolled in breadcrumbs and pan fried it. The results?

AFTER freezing: Pan fried white bean patty on left reheated in oven and the un-cooked patty on the right after breading and pan frying .

They both came out fine. The one that I pan fried after freezing was definitely moister than the baked patty. That moisture could work against you or for you, depending on what you are dealing with. Bean cakes tend to be a little dry so some moisture is good. I thought they were both fine and either method would work. So I learned something and I understand how freezing meals can really help a busy family get dinner on the table.

Speaking of leftovers, yes, I am still speaking of leftovers. Yesterday I was cooking in a client's kitchen when I came upon a stash of acorn squashes that never got cooked for Thanksgiving dinner. The challenge was to come up with a recipe using the squashes that the whole family would enjoy, their two school aged children included. The idea of acorn squash fritters crossed my mind. I decided to prepare them as if they were potato pancakes and see what happened.  Using the grating blade of a food processor rather than a box grater is essential for this because the squash is HARD. I am happy to report that the recipe was a success.  Grated onions and a little flour and an egg were the only additions. The fritters came out pretty and lacy with a golden orange color and they tasted really sweet and flavorful. I loved them and would definitely try that recipe again.  AND they would taste great with LEFTOVER cranberry sauce!

Acorn Squash Fritters
1 acorn squash peeled and shredded (use a food processor to do this)
1 onion grated
1/4 cup flour
1 egg
1/4 cup canola oil

Mix squash, onion, flour and egg in a bowl. Heat oil in a skillet. When oil is hot, working in batches, carefully drop squash mixture by the tablespoon in to the pan. Flatten each fritter slighty with a spatula. Fry on one side for 5 minutes until golden brown. Carefully turn fritters and cook another 3-4 minutes. Drain on paper towel.

 sometimes a label is just a label

Ok, one more thing. In a prior post I commented on the signage at Whole Foods, complimenting them on their labeling in the fish department, but criticising the labeling of their produce. Well, I have to admit that it had been a while since I actually looked at Whole Food's produce labels and I am here to tell you that they have mended their ways and in fact now list where every fruit and vegetable comes from. So, sorry WF. I am taking it back. I have other issues with the store, but I will save that for another time.
cheers!

Amanda
Deb - great (and educational) post! Two things about the bean patties. I made them last night for dinner. (By the way - they are amazing!) I had some of the bean mixture left over. So, coincidentally, I froze it as well. I shaped two patties and froze them individually wrapped in saran wrap. I wasn't sure at the time when I would get to make the rest, and I didn't want it to go to waste. Turns out, I wanted them for dinner tonight. So, I took them out of the freezer this morning to let them thaw before my return home from work. They definitely got a little mushy. I actually held them over the sink and squeezed them out a bit. (They were much firmer last night). Then, I rolled them in panko. I am enjoying them at this moment and they taste very good. However, I am rethinking my wine pairing. I am not drinking anything at the moment. But now I am definitely thinking Rose - one with lots of fruit and wonderful spice. I have prepared a little salad to go along with the bean cakes. It is a basic but delicious salad of mixed greens topped with a little bit of crumbled Danish Blue cheese, and  a touch of toasted walnut oil, balsamic vinegar and a small amount of Dijon. Yummy! If I only had that glass of Rose!


The acorn squash fritters will be on tomorrow night's menu! I'm thinking a Rose will work with that recipe as well. Perhaps I'll try it out and let you know how it goes!

Dinner Simplicity

Deborah

Halloween is over and still the weather remains magnificent!

The sky was so clear this weekend it was impossible not to stay outdoors. We actually grilled lunch in our backyard on Saturday. After a long hike on Sunday dinner plans needed to be simple. Stir fry seemed to be the way to go. This is the perfect way to clear out all the odds and ends in the fridge and make everything palatable again.

I like to cut carrots into what I call a ROUGH julienne. Not so fussy as a classic julienne, but still with slim angular shapes. I decided to combine the carrots with a few leaves of swiss chard I had on hand.

Hot oil in the wok gets seasoned with chopped garlic and ginger (about a Tbs of each), then the carrots and roughly chopped chard gets a quick cook. I finished the dish with a drizzle of soy sauce, rice vinegar and a tablespoon of oyster sauce.

The chard really cooked down and the carrots kept their shape and firmness. This dish really tasted good and was very simple to prepare.

A large batch of fried rice is always popular with my WHOLE family. Amazing. I chopped up about a cup each of cabbage and onions. I had a half of a cooked sweet potato left over that got cubed up to be included in the mix.

Celery chopped on an angle helps it to stir fry quickly and still keep the crunchy texture.

I like to add something green to the fried rice. I used edamame rummaged from the freezer. Peas and green beans work well too.

Again, I season the oil with garlic and ginger, then add all the vegetables to soften up and get a little golden.

When the vegetables are about done I added cooked rice. After tossing the rice around for awhile I created a well in the center of the wok and poured in 3 beaten eggs which I quickly scrambled and then stirred to combine with the rice. To finish I added 2 Tbs. tomato paste, a splash of soy sauce, rice vinegar and sesame oil.

We ate really well and I managed to get a myriad of vegetables into everyone's belly with a minimum of fuss to boot. Is there a wine that would complement this meal Amanda? Alan had a glass of merlot, but we both agreed it was not a particularly inspired pairing.

Amanda

I would have to agree on the Merlot. It would not necessarily be my first choice. If red is the preferred wine for these dishes, I would recommend something a little lighter with plenty of fruit, like a Barbera from Italy. It is the most cultivated vine in the region of Piedmont. I would definitely go with a younger Barbera, which  typically has fresh and bright fruit. Due to the low level of tannins, the wine is soft, and elegant. Barbera is a very versatile, food friendly varietal and often results in easy-drinking reds. You can definitely find Barberas in a variety of price ranges, from $10-$30. There are plenty of well-made wines out there for under $15 though. Some of my favorite producers for this wonderfully food-friendly wine are Vietti and Giacomo Conterno.

So, Barbera would be my first choice for red. That being said, my personal preference would actually be Rose. Something again with an abundance of fruit. In my opinion, the ripe fruit flavor of the wines would create a nice harmony and balance with the saltiness of the soy sauce. One of my favorite Roses is the Crios Rose of Malbec from Susana Balbo. It is full, rich and loaded with fruit and spice. I think this would be the ideal match for these recipes.  Susana Balbo is one of my favorite producers from Argentina. She creates more expensive wines under her own name. The Crios wines make up her line of more affordable wines, though the less expensive pricetag is no reflection of quality. Her Crios wines typically sell in the $15 price range. Though the Rose of Malbec can be found for around $10. If you can find her wines locally, I highly recommend them. They are truly special!

Something Familiar

Deborah
Sometimes I go back to the most obvious recipes because, well, they work! Time tested old favorites get tweaked over the years, but the basic classic combinations survive for a reason. I am thinking about salads right now. There is still some time left to enjoy the best of the farmer's markets and to eat it raw!


A cucumber grows at Hook Mountain

Cucumber salad is one of those dishes that doesn't get people too excited. And yet, and yet... the fresh clean crisp flavor definitely has a place at the table. I particularly like to serve it as a side with heavier dishes, anything with BBQ sauce for example. The cucumber becomes a great palate cleanser and counter point to thick spicy sauces in the summer. I am thinking of serving this with my friend, great cook and fellow blogger Katie Hoffman's Austin Baked Bean dish. I think she would approve. Her beans are another classic and familiar dish that maybe sounds old hat. But, when you make these dishes yourself from scratch you add your own preferences and flair. AND they are satisfying crowd pleasers. Now, who doesn't like to please a crowd?


I like to add feta cheese or ricotta salata to the cucumber salad for some tart creaminess. Onions and dill give the cukes a little backbone. This predictable dish still makes an impression and it wouldn't be (end of!) summer with out it.

Amanda, what would you serve with baked beans and cucumber salad? Now, there is a challenge! The beans are sweet and smoky and the cukes are cool and tart. I am imaging a late summer backyard party where the cooler air is starting to be felt.

Cucumber, Ricotta Salata and Dill Salad

2 Cucumbers
1/2 small white onion thinly sliced

Vinaigrette:
2 Tbs chopped dill, plus a few sprigs for garnish
1 clove garlic finely minced
1 teas salt
1 Tbs red wine vinegar
3 Tbs extra virgin olive oil

4 oz *Ricotta Salata or feta cheese (use a block of feta cheese, not crumbled)
Ground pepper to taste

*Epicurious describes Ricotta Salata as "...a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets."

Peel the cukes lenghtwise in stripes so that some color from the skin is left on. Thinly slice the peeled cukes, using a mandolin if you have one, then set aside. Place the sliced onion in a bowl of cold water and allow them to soak for 10 minutes. This will keep the onions from completely wilting and will help remove some of the sharp flavor (I use this method whenever I am putting raw onions in a salad). Drain the onions and add them to the cucumbers.

Make the vinaigrette: In a small bowl whisk together the dill, garlic, salt and vinegar. Slowly drizzle in the Olive oil as you continue to whisk. Pour vinaigrette over cumbers and toss to combine. Arrange on a serving plate and allow flavors to blend for half an hour. Before serving take a vegetable peeler and shave the cheese on top of the salad. Add a little freshly ground pepper to taste and garnish with the dill sprigs (fronds?).

Amanda

Well, I have to say you could not have provided this recipe at a better time. Tomorrow is my neighborhood block party. The street is closed off, and our close-knit block spends the day barbequing in the street while the children ride their scooters, jump in a bouncy house, and run wild and barefoot through the neighborhood. Hot weather is predicted. Everyone brings something. Of course, I have volunteered to provide the adult libations. But I have been conflicted about what side dish to make. Now I have my answer! This is perfect! What's even better, I have the ideal wine in mind. Today I am in wine shop, working. Not my usual day. But momentarily we will be joined by winemaker Alexandra Schmedes of Bodega Mas Que Vino Ercavio to present her wines for our Saturday in-store tasting. I first met Alexandra in June, when I accompanied my friend and importer Katell Pleven (of Ibanez Pleven Offerings) to Spain. Alexandra makes ouststanding wines at everyday prices. One of the wines in today's in-store tasting is the Ercavio Blanco, a blend of Airen and a small percentage of Sauvignon Blanc. Airen is the dominant white grape grown in La Mancha and across Spain. Her wine is clean, fresh and crisp. Truly refreshing. The fruity aromas and bright acidity are a perfect match for the cucumber dish. And the pineapple and peach flavors can stand up to the bolder flavors of the beans. As for wanting to please a crowd - this is the perfect wine. I love to recommend it for large gatherings since its price tag is rather low at $11.99 a bottle. Alexandra makes a great Rose as well, which is meaty and substantial on the palate - also perfect for an (end of) summer barbeque and certainly can hold up to a variety of foods.