tomato time

Deborah

Apples have hit the farmers market, a sure signal that the season has begun to change. I dream of that first bite of apple from the new crop and could not resist picking up a few early macs to savor while I shopped the farmers markets for TOMATOES! It is now or never with the tomato crop so with my plans to stock up I had to get on it.
 
Tomatoes of every size shape and color are now available in the outdoor markets. These heirloom beauties go for $4 per pound, a price that really adds up, especially when each tomato can weigh close to a pound.

Even the non-heirloom varieties can take a stab at your budget at $3 per pound. These gorgeous red globes are particularly hard to resist.

Keep an eye out for what the farmers call "seconds," these are the fruit that are less than picture perfect, but taste just as good. I found some particularly challenged heirloom seconds for $2 per pound and I pounced. Filling my bag quickly, the $9 I ended up spending still seemed steep, but well worth it.

Yes this is a funky looking bunch, but beauty is only skin deep and the proof is in the tasting.

Once opened up and put on the plate these second cousins move right up to honored guests status. I am going to be making batches of tomato sauce this week. I like to prepare it as a simple stove top simmer with garlic, basil and good olive oil. What I don't consume immediately will freeze well and make me smile come cool weather.

To keep my strength up while comparison shopping I put together a couscous salad, inspired by the Greek salads I have been making for a client recently. Chopped vegetables, a sprinkle of dill, a bit of feta cheese and a garlicky vinaigrette make this a filling, tasty dish that can hold up over several days, perfect for a picnic or a farmer's market road trip.

Greek Couscous Salad

2 cups of cooked couscous

1 small tomato, cut into 1" pieces

1 small cucumber, cut into 1" pieces

1/2 bell pepper (red or green) , cut into 1" pieces

1/2 small onion, cut into 1" pieces

4 oz feta cheese, cut into 1" pieces

1/2 cup pitted black olives sliced in half

2 Tablespoons chopped dill

Combine all ingredients in a bowl.

Make dressing: 

-whisk all together in a small bowl

1 garlic clove smashed and finely minced

1 teaspoon salt

2 Tablespoons red wine vinegar

-then slowly whisk in:

1/4 cup extra virgin olive oil.

Combine dressing ingredients by whisking vigorously. Pour dressing over couscous and vegetables. Stir to combine. Chill for 1 hour before serving.

Amanda

I first read Deb's post late yesterday afternoon. After a great work-out at the gym, I was left wondering what to have for dinner. So, inspired by Deb's recipe, I ran to the supermarket on my way home to pick up the necessary ingredients. Going by memory, I left out a few things, of course. Fortunately I had most of the forgotten items on hand at home.

DELICIOUS! I absolutely loved this salad. Easy to make and so satisfying. I, too, have been making Greek-type salads all summer and this just hit the spot. In fact, I loved it so much, I came up with the idea to have a "Mediterranean" Girls Night. Hummus, babaganoush, tabouleh, plenty of pita, stuffed grape leaves, cous cous salad, maybe even falafel (Deb - do you have a recipe?) And all I could think about was......Rose.

While I was enjoying my dinner, I kept thinking how wonderful a glass of Rose would be with it. I didn't have any on hand, and I was regretful. Crisp, dry, pink....this is what I was imagining. If my Mediterranean Night ever comes to fruition, this is what I will be serving. Rose would be the perfect accompaniment to all of the aforementioned dips, spreads and salads. Recently, we promoted Domaine Les Haut Cances Cotes du Rhone Cairanne Rose. It quickly became one of my favorites. The little zing of acidity on your tongue makes it particularly wonderful. A blend of Syrah, Cinsault, Grenache and Carignan, it is made like an expensive red. It is truly extraordinary.

Being that this is only a 200 case production, it might be hard to find. But, you should have no problem finding other incredible Roses from the Rhone. Wines from the region are typically dry, and are made from blends similar to the Haut Cances. Wines from the same regions should be stylistically similar. Great bottles can be found for between $10-$15. There is an abundance of affordable options!

Thanks Deb, for this beautiful salad!

a new "thing"

Deborah
Part of my job as a personal chef is to keep an eye on healthy eating trends for my clients. This can entail taking someone's beloved family recipes that may no longer reflect the way the family eats  and tweaking those recipes to make them more healthy, something I really love to do. I find this process challenging, fun and exciting, especially when I find solutions that become the new family classic.

One recipe my own family adores is my mother-in law's scrumptious spinach noodle casserole recipe known to the family as "Spinach Noodle Thing".  My daughter has been begging me to make it for her and when I actually looked at the recipe I saw why it tastes so great and why we only eat it at holiday dinners a few times a year. A stick of butter, a cup of heavy cream, 2 envelopes of onion soup mix and 3 eggs give this dish all its popular appeal. Oh yeah, and there is spinach in it. Pretty yummy, but not something I would make for a week day dinner.

Before hitting the oven I sprinkled breadcrumbs on top and a bit more grated cheese.

I decided to tackle this recipe and see if I could shave off a few calories and lose the onion soup mix which has more sodium than we need. To add flavor I sauteed the spinach with chopped garlic and then added 1/2 cup of chopped fresh dill. I think the addition of fresh herbs adds lots of flavor and keeps calories and additives under control.  Instead of using all the butter I cut it down to one tablespoon and combined it with one tablespoon of olive oil. I only used one egg instead of three. I substituted orzo for the noodles to give the dish a bit more body as the orzo can be cooked al dente and retain a little texture. I also decreased the proportion of noodles to spinach and reduced the cream to barely a quarter cup while adding grated Romano cheese.

Fresh herbs add so much flavor and keep the calorie count down.

The results? Delighted with my first bite I excitedly called my daughter in to taste it. Miss El Exigente pronounced that it was SO NOT as good as Nanas (natch), but it wasn't bad. She then proceeded to scarf down a huge helping. Her one complaint was the dill which is not her favorite herb. Next time I make it for her I will use parsley which has a less pronounced presence but will add the freshness I am looking for.
We will continue to feast on Nana's original Spinach Noodle Thing on those wonderful occasions when she serves it and we now have a lighter version to enjoy on less grand occasions.

The finished result was hard to resist.

Nana's Everyday Spinach Noodle Thing
1 Tbs. butter
1 Tbs. olive oil
3 cloves garlic, finely minced
1 lb. fresh spinach, washed and roughly chopped (or use frozen- defrosted and squeezed dry)
1/2 cup chopped fresh herbs- dill or parsley or a mix of the two
Salt and pepper to taste
1/2 lb. Orzo
1 egg
1/4 cup heavy cream
1/2 cup grated Romano Cheese
3 Tbs. bread crumbs tossed with 1 teaspoon olive oil

Heat butter and oil in a saute pan. Add the garlic and cook for five minutes until soft. Add the spinach and cook till wilted. Add the fresh herbs and salt and pepper to taste and cook another minute to combine flavors. Remove from heat and scoop into a mixing bowl. Cook the orzo according to package directions and drain. Beat the egg, the grated cheese and the cream in a small bowl with more s & p and then fold it into the spinach mixture. Add the orzo and mix well to combine. Scoop into a baking dish and top with breadcrumbs and a little extra cheese if you like. Bake in oven for 25 minutes until bread crumbs are golden.

Amanda
I'm thinking Chardonnay with this. Something with a creamy mouthfeel to coincide with the creaminess of this dish, resulting from the cheese and cream. By the way, I am a HUGE dill fan. Love it. My favorite cream cheese spread at my local bagel shop is the cucumber dill. SOOOO refreshing and wonderful. Nana's original recipe for the "Spinach Noodle Thing" does sound quite good, but I think I would prefer your version. My belly isn't accustomed to eating heavier and richer dishes these days. Lighter fare seems to appeal to me more. This seems like it would be great as a main course, but also as a side. It is possible, if only slightly, that my kids might even try something like this! I'll have to give it a shot. Looks and sounds yummy!


For Chardonnay, I am thinking of the Landmark Overlook Chardonnay 2007. This is a creamy, rich, fleshy Chardonnay from California. It's got beautiful aromas of tropical fruit and a touch of oak on the palate. It is medium to full-bodied, and certainly has the qualities rendering it a perfect match for a creamy pasta dish. This bottle can be found anywhere from $20-$29. I think this would be a spectacular match!

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.