nirvana!

Deborah
Ahhhhh, happiness. So often, as we know,  it is the simplest things in life. Our one year anniversary of the blog brings me back to where I wrote the first post: Saratoga Springs, home to one of my favorite farmer's markets. Last year I reported the sad news of the tomato blight. This year all seems well for the growers.

The big revelation for me at the market this summer was when I drifted by Dancing Ewe Farm's display of raw milk cheeses. I had to have a taste and that was it: Nirvana! The flavor was unbelievable, you can really taste the rawness of the milk- tart and grassy, earthy and creamy. Loved it! Bought some, natch.

Jody Somers, cheese-maker, handing out samples with a confident reserve that practically shouted "Yeah, I know it is good, now you do too"

I opted for a hunk of the caciotta and figured I would come up with a salad that my husband and I could dive into during our annual picnic dinner in Saratoga State Park.

The cheese tasted phenomenal with some local arugula and tomatoes. The red onion went on the grill and rounded out this hearty salad. 

I saved a little of the cheese to bring home and made another version of the salad with the addition of some of my backyard ingredients. Fruit, especially peaches, taste great with tomatoes and cheese. My next door neighbor had planted a peach tree in their own yard a few years back and it is now spilling over the fence into my yard. This is the first year that the tree has produced a crop that could be harvested.

The white flesh peaches are really not bad for a Queens backyard! I added them to the salad and finished it off with the three varieties of basil that I have growing in pots.

Tomato, Arugula, Peach and Caciotta Cheese Salad with Three Basils

The name says it all and what the heck, I had fun making a local meets local salad to celebrate summer produce at its best. 

One of my other favorite stops while in Saratoga Springs is the Saratoga Wine Exchange where they display what seems like hundreds of wines, many with descriptive tags to help one make a decision. I was drawn to a white chenin blanc called Indaba from South Africa. In addition to the bright fruity notes it had a caramel buttered popcorn undertone that worked beautifully with the cheese.

Ok, so the wine is not exactly local, but it made me feel like a do-gooder because the wine label states that the proceeds of the sales will go the Indaba Scholarship to "open the wine industry doors to a new generation of South Africans".   Doing good AND drinking wine. Nirvana indeed!

Amanda

This is a beautiful, summery salad! Love the pictures. And Chenin Blanc is one of my favorite varietals, particularly from the Loire Valley in France. There, it is the most widely planted varietal. Depending on where it is made, it can produce a variety of wines from sparkling, to dry, off-dry and sweet.  The wine Deb chose for her salad is from South Africa, as she mentioned. It is also the most widely planted varietal in that country as well. Known as Steen, South African Chenin Blanc will typically display flavors of tropical fruit, peaches, bananas and honey. These rich fruit flavors must have been wonderful with the cheese in particular! The creamy quality of the cheese would be delicious accompanied by a sip of the Chenin's luscious fruit!

I would also not hesitate to enjoy a Sauvignon Blanc with this salad. This wine of course will have a completely different flavor profile then the Chenin Blanc, but the crisp, lively, herbal, grassy flavors would surely complement the salad perfectly.

Deb - just curious - did you use any dressing or olive oil drizzle for your salad? I agree about fruit in salads. This past weekend I made a salad of romaine, chopped basil and chives, cucumber and watermelon with a simple garlic vinaigrette made with aged sherry vinegar. I loved the watermelon/cucumber combination. It was so refreshing! And the herbs really brought out the best in the fruit.

 

just beyond my own backyard

Deborah
The weekly email newsletter from The Queens Botanical Garden proudly announced the opening of their new farmer's market. Yippee, I am there! The timing could not be better. Not only have I been yearning for a farmer's market in the hood, but I also had to prepare a tasting for a vegan hors d'oeuvres party this afternoon and could really use some fresh produce for inspiration.

A happy sign! 

The market is located on the corner on Main Street and Dahlia Street (what a great street name!) just outside the gates of the gardens. There were only a few vendors but they had plenty of beautiful things to choose from. 

The surprise hit for me was Tierra Farm from Valatie, NY selling organic nut butters and toasted seasoned organic nuts that were insanely fresh and flavorful. I bought some of their Roasted Cajun Cashews, immediatly opened the container and began eating, much to the amusement of the young vendor. Be forewarned- they are ADDICTIVE!

Back to the vegan hors party. Yes all vegan. And the 100 plus guests will be mostly non-vegan eaters which means they will need some convincing. Black bean cakes with fresh corn relish seems like a crowd pleaser. The corn at the market was so appealing, the husks still pale green and tender- not grey and papery like the corn I am still seeing at the supermarket.

The relish was easy to make and really delish. I didn't need a lot for my sample tasting so I ate the rest myself (!) piling it on top of some roasted vegetables. The  kernels were bursting with sweet corny juice. The relish added a lively bright note to the deeper woodsy flavor of the vegetables and is a perfect foil for the black bean cakes. 

Black Bean Cakes with Corn Relish

for the black bean cakes:

2 cups cooked black beans

1 small red onion finely chopped

2 jalapeño peppers finely chopped

4 cloves garlic finely chopped

1/2 cup cilantro finely chopped

1/2 lime zest

1/2 cup gluten free flour

1 cup canola oil

Mash the beans in a large bowl and add the onion, jalapeno, garlic, cilantro and lime zest. Mix well. If this were not vegan I would add an egg. Just saying. Form the mash into 1 Tbs. sized little buttons and press a little depression into the center of each one to form a little cup. Dust each one with the gluten free flour. Refridgerate for 1/2 hour so the cakes don't fall apart (too much) when frying.

Heat the oil in a large skillet till very hot and almost smoking. Fry the cakes in the hot oil in batches so that you don't crowd them and have room to turn them over (carefully). The oil should come to about half way up the side of the cakes. Fry on one side for about 6-8 minutes, then flip and fry on the other side for 5 more minutes. The idea is to get a light crust on the cakes which will act as a seal to hold them together (hopefully)- there will be casualties, don't fret, even the mangled ones taste good.

Carefully remove the cooked cakes from pan and allow to drain on a paper towel.

for the corn relish:

1 cup red wine vinegar or cider vinegar 

• 1/4 cup sugar
• 1 clove garlic, peeled 
• 1" ginger cut into rounds
• 2 sprigs fresh thyme
• 2 tsp olive oil
• 1 small red pepper finely chopped
• 1 jalapeño pepper finely chopped
• 2 cups fresh or frozen corn kernels
• 3 tbsp chopped fresh chives
• 
  

In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat and strain, reserving the reduced liquid. Heat oil in large saucepan over medium heat. Add onion, red pepper and jalapeño. Cook, stirring, until pepper softens. Stir in corn. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.

Amanda
Hmmmm. A Vegan Hors d'oeuvres party for mostly non-vegan people. Interesting challenge for which to prepare. I would be at a total loss of course. Would love to hear what else was on the menu!  This particular recipe sounds great. It's similar to the black bean burgers I make (which do have egg). I think the corn relish would be the perfect addition to my burgers! Can't wait to try it.

For an hors d'oeuvres party, it is easiest to just pick wines that are very food-friendly in general, and will pair with a large variety of flavors. This is not a type of event where you really have to be too particular about the wines you choose. However, I would typically opt for wines that are familiar to most people. Most are not wine connoisseurs, and I just want the attendees to feel comfortable looking at whatever choices are available. Recognizable varietals are always a safe way to go.

I recommend "crowd-pleasing" wines - wines that will be enjoyable to everyone, whether they are a novice or expert.  Pinot Grigio and Sauvignon Blanc are always good options for whites. I choose these for their crisp, light, fresh qualities.  For reds, I suggest Cabernet Sauvignon or a Pinot Noir. Choose simple, straight-forward wines. The crowd is not there to assess the characteristics and complexities of the wines. They are there to mingle, enjoy good food, and have a good time! The wine will certainly not be the focal point of the party. Deb, let us know how it goes!

I Love My Little Green Fruit

Amanda
I am in love with avocados. I am good for one a day. Thankfully, they are incredibly healthy. I can salivate over their buttery texture and subtle nutty flavors. And I have found numerous ways to enjoy them. Who would've thought the name "avocado" actually derived from the Aztec word for "testicle"? (ahuacatl). I guess it makes sense.

One of my absolute favorite ways to enjoy an avocado came from an issue of Fine Cooking Magazine. In this particular issue, one of the featured chefs was talking about how she best enjoys snacking on this exquisite fruit. To my dismay, I cannot remember her name, for I would love to give her credit for introducing me to this perfectly healthy idea of a midday bite. For my version, I toast a slice of Ezekiel Organic Sprouted Whole Grain Bread till it's hot and a little crunchy. Then, I take about half an avocado, and while the bread is hot, I mash the avocado onto the bread. The avocado actually "melts" onto the bread. I drizzle on a little bit of good quality olive oil and finish it off with a sprinkle of sea salt and pepper. Delicious! After the gym, when I crave something light and healthy, but don't know what to have - this is what I eat. It is the ultimate snack.

The other day, I brought an avocado into work to have as a snack. Seconds after I took my last bite, I was called to the tasting room in the shop to sample some wines with a vendor. The first wine I tasted was a Sauvignon Blanc from Australia. Having just eaten the avocado, I realized what a tremendous match this was! The Sauvignon Blanc had good richness of fruit, but something about it's flavors and textures was incredibly enhanced coming off the nutty flavor and creamy texture of the avocado.  It was the pefect example of how a food's flavors and textures can effect one's impression of a wine. The avocado took an average Sauvignon Blanc to a whole new level! When incorporating avocado into a recipe, I would definitely go for a white with rich,  lively, fresh fruit. An Albarino from Spain would also be marvelous as well.

I try to incorporate avocado into any recipe I can. I make delicious black bean burgers. I love to spread some fresh avocado on top with a dash of hot sauce. And when I want a salad, but need something a little more substantial, I throw avocado into the mix to give it some extra weight.

If anyone has any unique recipes or ideas for avocado use, please - I would love to hear your thoughts!

green on green

Deborah

Last night my book group converged on my home to discuss Richard Yates' novel Cold Spring Harbor. Yates also wrote Revolutionary Road and his themes of American angst and domestic unease always suit our group. We are rabid readers of classic fiction and combine our literary passion with lots of eating and wine drinking.

Some times our literary passions get the better of us. A casualty of the table.

Freshly picked flowers from the garden contributed to the Springtime mood of the evening.

Our book discussions are conducted over dinner and they are the highlight of my month. I t is especially fun when it is my turn to host. Spring weather was on the menu. I put fresh greens and herbs into every dish. My trip to Union Square Green Market earlier in the week resulted in armloads of mixed greens and lettuces. I made a braise of artichoke hearts, edamame and peas with a splash of white wine and a large handful of pea shoots. 

Braised Artichoke Hearts with Edamame and Peas

I found a vendor who sold beautiful loose mixed baby greens and I quickly filled a large bag. All I needed to do was heat some olive oil in a saute pan, I then added garlic cloves and chile peppers, cooked garlic till golden, added about a two inch piece of peeled ginger sliced, and then the greens, still a bit wet from being washed. They cooked down to a tender wilt in about three minutes.

Spicy Greens with Ginger

These two simple dishes really highlighted what is best at the farmer's markets right now. Young fresh  greens can go into everything, they cook quickly and are good for you!

Wine pairing, however, may be a challenge. Amanda, What would you serve?

Amanda
Yes, the wine pairing would be a little challenging. But we could definitely make it work! For the first dish, be sure to stay with something bright and crisp with good acidity. Artichokes are one of those "difficult" vegetables to pair with wine, but I wouldn't say impossible. First, out of curiousity, how long did you braise the veggies? Just wondering how long you needed to let the artichokes cook. I don't have a whole lot of experience preparing them - but I love them!


A nice clean Sauvignon Blanc, or crisp Albarino would do the trick here. Something "zippy" would work well. You could even use the same wine for the braising. These wines are fresh, and I think the crisp, lively quality of these wines would be a great complement to this light, warm-weather dish.


Now, a question about the greens - what type of greens were in the mix? They do look beautiful! But these aren't salad greens, correct? I would think those wouldn't stand up to sauteeing? These look more like swiss chard or collard greens? I can't tell exactly what they are from the picture. Just curious.


Again, for this light dish I would stick with white. Something from Alsace, France would be my first choice. Pinot Blanc, Pinot Gris or Riesling would all work well. Whenever I think of ginger, I consider these wine options. Definitely stick with something "dry" for this recipe. Zind-Humbrecht is one of my favorite Alsace producers, and makes many wonderful wines. Their Gewurztraminer is to die for, as are most of their gems! Hugel et fils is another producer to look for, and they have an affordable line-up as well.

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!

a locavore meal, almost

Deborah

Locavore: one who eats foods grown locally whenever possible

Spent the afternoon with a dear friend who I have not seen in a long time, sustainable food blogger and committed locavore Mary Nelen. Mary, who writes the blog Valley Locavore,  filled me in on what is going on in her community of Northern Massachusetts where a strong DIY food ethic flourishes. She boasted of canning and preserving and shaking hands with farm animal. All very cool and admirable. We decided we would make lunch together during our visit. Mary supplied the broccoli rabe from a farmers market and I rummaged through my fridge at home to pull out some tofu (locally made!) and shitake mushrooms (I have no idea where they came from, oops) and some red quinoa I thought Mary might be interested in.
I also contributed a large handful of fresh herbs that I pulled out of my garden just before leaving the house to meet her (how much fresher can you get?)

The Upper West Side where Mary was staying was in full bloom Spring mode.

Our plan was simple, we would gab away with each other a mile a minute and give barely a fleeting thought to the meal. Kind of like cooking on auto pilot. I made the quinoa while Mary prepped the broccoli rabe.

I guess we could have used a slightly larger pan for the broccoli rabe.

The kitchen we were borrowing was minimally stocked and equipped. I did a quick sautee of the mushrooms and then the tofu which we cut into cubes. We found an onion in reasonable shape, chopped it up, sauteed it with the broccoli rabe and then threw in all the chopped herbs. The tofu and mushrooms went back into the pan and we mixed it all together.

The herbs coming up in my garden now are mint, lemon balm, sorrel, chives and oregano. I roughly chop them all together and add them to almost any dish right at the end of cooking to add freshness and depth.

We cooked the shitake mushrooms and the tofu separately, just enough to get a little brown crust for flavor and texture.

The finished dish: a mound of steamed red quinoa surrounded by the sauteed vegetables and tofu.

It was a simple, tasty, easy and healthy meal, which meant we could drink wine and not feel guilty.  What can I say, talking makes you thirsty. We drank white wine which seemed a good choice. How did we do Amanda?

Amanda
A good friend, delicious, easy lunch, and a nice bottle of wine. Sounds like a pretty great afternoon! Question - you don't blanch the broccoli rabe first? Just toss it right into the pan? I'm always in a quandry about that whenever I prepare it. I never really know when to blanch and when to just sautee. Any recommendations or thoughts on this?


Yes, I am in agreement regarding your wine choice! I think any light, crisp white would really work fine here. I wouldn't give it too much thought. Albarino, Sauvignon Blanc, Muscadet, Pinot Grigio - all fine, simple choices. You and Mary had set out to have a fun, easy afternoon together which does not require hemming and hawing over a wine. Just go with something fun for an occasion like this. I find that Prosecco is always a great afternoon libation to enjoy with friends, especially as the warmer weather hits. Prosecco is a staple on my block for afternoon/early evening barbeques. This light, refreshing, frizzante wine from Italy is always a huge hit.

Prosecco is made from a grape by the same name, and hails from the Veneto region of Italy. Very versatile, you can really enjoy it with a wide variety of fare. It's great for brunches, showers, and large get-togethers - it is Italy's answer to Champagne, minus the hefty pricetag. For great examples of this inexpensive sparkler, look to producers Bisol, Riondo, Caposaldo and Zardetto.


Choosing a wine should never cause stress or too much thought. Wine is best when shared with friends. As long as the "indulgers" enjoy it - that is all that matters! But I do recommend keeping a few bottles on hand as Prosecco is a great bottle to open for unexpected guests!

Brightening the Day

Deborah
One of the pleasures of the season is the emergence of all things citrus. This time of year I really look to citrus fruits to fill an important role in my winter cooking- they must bring the sweetness, the freshness and the brightness to the recipes. Peaches and tomatoes are out for now. Fresh herbs are fast disappearing from my garden as we finally have a real frost going. So it is the citrus family that will carry me through, gulp, till Spring. sigh.

Now I know citrus fruits are not local to me here in Queens, NY, but they were MEANT to travel. They have that nice thick skin, like a fancy suitcase, perfect for a long journey. I just got back from a weekend in Sarasota, Florida where it rained for two days. I went to the farmers market tucked into my rain slicker and the farmers were very happy to see me. Happy to see ANYONE actually, because in Florida the weather is supposed to be perfect and if it is even a little off, people just stay home, so they tell me. It was true that I did not have to wait on line at all at the popular organic produce vendors and I actually got to have some leisurely chats with those farmers. So let it rain, HA!

I bought half a dozen local tangerines that still had leaves attached (I LOVE THAT!!!). They weren't the prettiest color in the world but I have learned that the skin of citrus fruit is NO INDICATION of what is inside and in this case it held true again. The fruit was sweet and juicy and sooooooo fragrant. Where are the pictures you might ask.

Some cute tangerines sitting in this vintage Russel Wright dish I purchased at the flea market in Long Boat Key,  Florida at a bargain price, 50% off, for a grand total of $3.00!!

I am sorry to report that I FORGOT to bring my camera. Oh my. But it was raining so it really didn't matter. Anyway, I packed the tangerines that were left over from the weekend into my hand luggage and they travelled home with me. SO when is local local? The fruit was local when I bought it and I had to come home anyway. So it goes. I still exempt citrus fruit from the local thing. Like I said,those guys were MEANT to travel!

Amanda, does any wine work well with tangerines perchance? I made a salad with tangerines, onions, capers and goat cheese and dressed it with a tangerine, sherry vinegar and walnut oil vinaigrette adding a pinch of smoked paprika. A very nice way to brighten up a December table.

Tangerine, Capers & Goat Cheese Salad
1 Tangerine, peeled and cut into slices
1 teaspoon capers
2 oz crumbled goat cheese
1 TBs Thinly sliced Onion
2 cups washed mixed salad greens


Tangerine & Walnut Oil Vinaigrette
Juice of 1 Tangerine (my tangerine yielded 1 Tbs of juice, not much LOL!)
1/2 teaspoon smoked paprika
1 teas. salt
1 teas. freshly ground pepper
3 TBs Sherry Vinegar
1/4 cup walnut oil

For the salad- combine all the ingredients in a bowl
For the dressing- combine all ingredients in a small bowl except the walnut oil. Mix well with a whisk. Slowly drizzle in the walnut oil as you continue to whisk until well blended. Toss vinaigrette with the salad and serve.

serves two.

Amanda
I love the way this recipe sounds! Most often I think long and hard about what wine would be the perfect accompaniment to these dishes. For me, this one was a no-brainer. First, let me again emphasize that salads and wine pairing are tricky. Very few wines can pair well with a salad. This is due large in part to the vinegar in the dressing - it wreaks havoc on the palate. Second - this is definitely a fall salad, and my mind, and mouth, go immediately to white. I typically don't drink white very  much in the cooler weather. This is just a personal thing, not a rule! 


But right away I think of California Sauvignon Blanc. This varietal, when grown in a warm climate, shows off beautiful passionfruit and citrus flavors. I think these characteristics, along with the tangerine in the dressing and on the salad would be perfect. I particularly am impressed with the Provenance Sauvignon Blanc 2008 from Rutherford in the Napa Valley. A touch of Semillon is added with gives the wine roundness and a bit of richness too. While not a sweet wine, there are prominant sweet fruit flavors which I think would offer a nice counterpart and balance to the saltiness of the capers. The Provenance was rated 91 points by The Wine Spectator, and just appeared on their Top 100 Wines of 2009 List. At $14.99, this is a great buy!


MaryAnn Worobiec from The Wine Spectator had this to say about the 2008 Provenance Sauvignon Blanc: "Key lime, passion fruit, melon and nectarine flavors are ripe, juicy and fleshy, with great intensity, a vivid acidity and terrific focus and clarity. "


Deb - I will definitely be trying this combination! I anticipate another winner!

Last Chance

Deborah
This time of year cooking is all about abundance. The harvest is in and we must use it or lose it. This is when preserving methods come in to play. After harvesting my garden herbs I make logs of herb butter to freeze and use all winter. If I am lucky to get my hands on them I will make batches of stewed tomatoes to use in soups, stews and sauces to last me through the growing drought.  I have already cut up the last great peaches I came across and have them in my freezer.

Sage makes a really tasty herb butter, so good on roasted squashes.

Bell peppers are on my mind right now and it is all about roasting. What better way to bring out the flavor and extend their shelf life? I keep all types and colors of roasted peppers topped with olive oil in the fridge and use them in so many dishes like frittatas, salads and pilafs.

Roasting methods are pretty basic, either on top of the stove directly on the burner, or in the oven on a sheet pan or on the grill. Oven baking at 400 F takes about 25 minutes. I have used all these roasting techniques interchangeably, depending on what I am doing in the kitchen. I try not to turn on the oven to roast a few small peppers if I am not cooking anything else in there. In those cases I will use the stove top method, which is a bit messier because you  have to clean up the juices that inevitably escape from the pepper onto the cook top, and well, I don't really like cleaning up as much as I like cooking. If I have peppers on hand when I am grilling outdoors I try to remember to throw them on the grill even if I am not serving them at that meal because they keep so well and they taste so good.

In all cases the roasting process is simple. Cook the whole pepper, turning them a few times to get all sides of the skin softened and blistered. Once cooked, remove from heat and cover the peppers to allow them to steam at room temperature. Sometimes I just put a bowl over them or throw a dish towel on top to do that job. I hate to waste a large clean zip-lock baggie for that task as I so often see being instructed in cookbook recipes and in cooking demos. It doesn't have to be an airtight seal, you just want to trap some of the steamy heat coming off the pepper to help remove the skin. Leave them to steam until they are cool enough to handle and the skin should slide right off. This is an easy task, but not necessarily a neat one. Remove the seeds too and you will be left with a deep glossy flesh. I will then cut the peppers into strips and store in a small container covered with olive oil to keep in the fridge for as long as they last. Usually not long.

A very yummy treat is a roasted pepper and feta cheese dip that tastes great with crudite or chips. I made some this weekend and slathered it on top of sandwiches. It stores well and tastes even better the next day.  It makes a really elegant dip that would be nice with a great wine to start a meal. Any ideas about that Amanda?

Roasted Pepper and Feta Dip
2 roasted red peppers, skin and seeds removed
8 oz feta cheese
1 garlic clove peeled
2 Tbs. olive oil
1 teas. paprika
1/4 teas. cayenne pepper
1/2 teas. salt
1 Tbs. lemon juice

Place all ingredients in a food processor and blend till smooth. Store in a container. Serve with crudite or pita chips. Make the night before to allow flavors to develop (but it tastes good immediately  after making too!).

Amanda
Yum Yum! This sounds terrific and rather straightforward. Before getting to my wine comments, I wanted to mention the delicious cauliflower soup that I made from your recipe yesterday. Though I had every intention of making it last week, it actually came to fruition only yesterday. There's never a shortage of interruptions in my household! The soup was easy to prepare,  which is great if your time is limited. I added some carrots I had on hand and wanted to use up, as well as some onion. As mentioned, I also bought some kale to include as well. Love to get those dark leafy greens in anyway I can. It was great. Perfectly comforting! I will enjoy it all week for lunch. Thanks for sharing it!

Hmmm. Roasted red pepper and feta dip. Sauvignon Blanc. Look for Sancerre, which is located in the Loire Valley region of France. It is 100% Sauvignon Blanc and has wonderful acidity and minerality. Think crisp green apple flavors. Pascal Jolivet produces wonderful Sancerre. His wines should be pretty easy to find as well. But if you want to be adventurous and try something new, you could also consider Feta's Greek routes and stick within that "theme". Moschifilero is a white grape which produces highly aromatic, fresh and floral wines. Flavors of melon and citrus abound. It is grown in the AOC region of Mantinia, in the Peloponnese. A well-known producer of Greek wines is Boutari, and they make a terrific premium white made from 100% Moschifilero grapes. With all of the holidays coming up, this would be a perfect combination to bring to a get-together. And fun, too! Especially if the crowd includes wine lovers. Why not bring a bowl of this dip, some pita for dipping, and a bottle of Moschifilero!

Music to my ears

Deborah
Waiting all year for a particular harvest is like waiting for your favorite rock band to come to town. Once they are here you have to act fast, because it will be quite a while before you have a chance see them again.
The Pains of Being Pure at Heart at South Street Seaport July '09, just one of the many fantastic outdoor concerts we saw this summer! Photo:Alan Mann

So it is with corn. Yes, you can get it all year round, but when it is fresh and in season and coming from a local farm, there is nothing like it. I wondered if Amanda had any thoughts about wine pairing with corn. Light, sweet, grassy, a little nutty perhaps, are the flavors I would associate with corn. Two corn dishes I love to make are a simple saute of corn with peppers and a curried corn fritter. The fritters are light and airy with just a hint of curry to add some depth and interest. Eat them hot hot hot out of the frying pan and the fresh corn kernels will burst in your mouth with sweetness. I like to serve these fritters with peach salsa. There are still some nice peaches out there and this salsa tastes great with everything.

The Southwestern style corn saute is a really quick dish with a tiny bite coming from the addition of chili powder and finely minced jalapenos to add some color and crunch. I make this dish all year round, but when the corn is fresh and tender it delightfully melts in your mouth. Sublime!

I wonder who else is in town this weekend?

Curried Corn Fritters with Peach Salsa
2 ears of corn, kernels removed from cob
1 egg, beaten
1/2 cup milk
2 scallions minced
1/3 cup of yellow cornmeal
3 Tbs flour
1 tsp curry powder
1 tsp baking powder
1/2 tsp salt
3 Tbs canola oil
Mix corn kernels with the egg, milk, and scallions. Add the dry ingredients and stir to blend. Heat oil in shallow pan till hot and nearly smoking.
Drop 1 large tablespoon of corn batter into hot oil for each fritter.
Cook till golden, about 2 minutes and then flip and cook 2 more minutes. Drain on paper towel and salt to taste while still hot.




serve immediately with salsa






Peach Salsa
2 large peaches peeled and chopped into small cubes
1/2 red onion finely chopped
1 jalapeno finely chopped
2 Tbs chopped cilantro
1/2 tsp salt
Juice of one lime
Mix all ingredients and allow to sit for 15 minutes for flavors to combine.

Southwest Pan Sauteed Corn
2 Tbs canola oil
1 jalapeno pepper finely minced
1/2 red bell pepper finely minced
4 ears of corn, kernels removed from cob
1 tsp chili powder
1/2 tsp salt
1 Tbs butter
Heat oil in saute pan add jalapeno and peppers and cook about five minutes till they begin to soften. Add the corn and continue to cook till corn takes on a bright color, about 5 more minutes. Add the chili powder, salt and butter and cook another minute or two till flavors are blended and the butter is completely melted. serves 4
Amanda
Both recipes sound fabulous. And, since my husband is an avid corn fan, I may just have to surprise him with these this weekend! I have perfect wines in mind for both. I think a Pinot Blanc from Alsace, France would be a super hit with the corn fritters, especially given the addition of curry powder. The wonderful fruit flavors of the wine are traditionally a great combination with Indian spices. And, the wine is perfectly suited to the peach salsa as well. Pinot Blanc from this region in France typically displays terrific aromas and flavors of peaches and pears, and is usually rich and round on the palate. One of my favorite whites, the wine will display different characteristics dependent upon where it is produced. In California, the wine can be more Chardonnay-like. But I think one from Alsace, a bit more delicate in style, really would be so perfect with these fritters!
And, I have a great match for the Corn Sautee! Last night I was at a wine dinner with winemaker Nick Goldschmidt, who produces fabulous wines from New Zealand, Australia and California. He is incredibly knowledgable as well has extremely funny. At the event, I sampled his Forefathers Sauvignon Blanc from New Zealand. The wine has a lot of stone fruit and pear characteristics, and is a bit "bigger" than a typical Sauvignon Blanc from Marlborough. The delicious flavors of passion fruit on the finish will surely stand up to, and subdue, the spicy kick from the jalapeno peppers. The slightly sweet, grassy flavors of the corn that Deborah described above will also perfectly complement any New Zealand Sauvignon Blanc!