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!

hot tomato!

Deborah
It's on! During my recent visit to Saratoga Springs, NY I stopped by the Saratoga Salsa and Spice Company store to pick up a few jars of my all time favorite salsa: a tomatillo and serrano chili concoction called Hotter than Hot. I just love the stuff.

It lives up to its name with a serious sting, yet has a great smokey flavor that keeps me dipping in for more. The owner of the store, noting my enthusiasm, began telling me about a few new products he is developing including a version of Hotter than Hot that will be extra mild (what?!) as well as a roasted garlic version. He asked me if I had any recipes using the salsa that I might like to share. Well, um, actually, no, I didn't. I had never really thought about cooking with the salsa, I am usually just piling it on top of eggs, burgers or anything off the grill.  Hmmm, it was time for me to give this some consideration.

With all the tomatoes on my hands an idea popped up: a spicy sauce to put on top of some cheese ravioli I had bought for dinner. The recipe started to take shape as I began cooking. Cherry tomatoes sauteed in butter and sugar were cooked to a jammy consistency as a sweet counter balance to the fiery salsa. I finished the sauce with a shot of heavy creamy to further tame the flames. The result was sublime! I only need a dash of Hotter than Hot to get the full hit of its distinctive flavor. It combined beautifully with the tomatoes and the cream and the sauce was heaven on top of the ravioli.

While I was busy at the stove putting this recipe together I pulled out of the fridge some cooked leftover potatoes and green beans, delectable farmers market finds that I had been eating all week. It occurred to me to make a quick spicy potato salad using a combo of the salsa with mayonnaise to dress the cold vegetables. Excellent! Don't serve it to the faint of heart, but if you happen to be attending a pot luck dinner with say, some foodies from Brooklyn (ok, maybe not this weekend), you will be the hit of the party.

 Saratoga Salsa and Spice Company, there you are - TWO recipes. Enjoy!

Spicy Creamy Tomato Sauce

•In a sauce pan heat 1 tablespoon of butter
• Add half a pint of cherry tomatoes and tablespoon of sugar to the tomatoes and gently cook till the tomatoes have burst their skins and get a jammy consistency, about 15 minutes.
•Add 1-2 tablespoons of Hotter Than Hot salsa, or any other tomatillo salsa, and stir in pan to heat through and combine with the tomatoes.
•Add 1/2 cup of heavy cream and simmer for 2 minutes.
•Serve over cheese ravioli or tortellini

Spicy Potato and Green Bean Salad

•In a large bowl combine 2 cups of cooked potatoes cut into small cubes with one cup of cooked green beans cut into 1 inch pieces.
•Add 1/2 cup chopped celery and 1/4 cup chopped onion 
•In a small bowl whisk together 1/2 cup mayonnaise with 1 Tablespoon Hotter Than Hot salsa, or any other tomatillo salsa
•Pour the mayonnaise mixture over the vegetables and toss to combine. Chill for one hour.
•Garnish with 2 tablespoons chopped chives or parsley and serve.

tomato tart revisited

Deborah
Tomatoes are finally rolling in! The wait is always worth it. This year my backyard tomato harvest is a bit more respectable than seasons past, which is to say that this weeks yield alone is larger than ALL of last years crop. I am very proud.

 This weeks harvest, a windfall for my humble Queens backyard tomato patch.

Part of my success was sticking with cherry tomato varieties. Their tiny size increased the chance of getting the fruit to ripen on the vine. My friends at Hook Mountain Growers set me up back in May with five different heirloom varieties, each a healthy beautiful specimen. I was well on my way to a bountiful growing season.

These will begin to turn red within a few days.

This is the slowest of my tomatoes to come to harvest and is called the Michael Pollan Tomato. You KNOW I had to have that! So curious to see it ripen. It will stay mostly green with some streaks of yellow.

As for the eating: 

Combining the different varieties of tomatoes into a single recipe will give a simple dish a lot of complexity. Slow roasting the tomatoes with some garlic and olive oil till they are soft and the skin is bursting is a delectable way to use up a large crop. They can then be served as a side dish or condiment for any grilled food or as a sauce over pasta.

I am partial to tarts and decided to make one similar to the one I shared with you last summer. Use the same crust as that recipe or even easier, use a store bought prepared crust or puff pastry. For this cherry tomato tart quarter or halve the cherry tomatoes and let them tumble together in the pre-baked pie crust.

Sprinkle salt and pepper over the tomatoes and add some thinly sliced garlic and a drizzle of olive oil.

 Grate your favorite cheese on top and bake for 15-20 minutes.

This tart is so good to eat and not difficult to make once you get past the business of the crust.  The range of sweet and tart flavors of the various tomatoes are brilliantly featured in this dish which showcases the best of summer eating.

Amanda

Gorgeous! Looks like a beautiful dish to serve at a summertime brunch, or as a starter before a dinner party. I am currently in tomato heaven, as are most people. I love visiting the local farmers markets on the weekends, stocking up on a variety of tomatoes. I've been making a simple sauce of diced tomatoes, sliced garlic, white wine and capers for EVERYTHING. Pasta, fish...it's just perfect.

Just looking at Deb's picture makes me crave an Italian white wine. (Though red would be perfectly suited to this dish as well). Last week I tried a wonderful Orvieto that would be ideal - Palazzone Terre Vineate 2010 ($14.99).  Orvieto comes from the Umbria region of Italy, and can be made from a variety of grapes. (Grechetto and Trebbiano are most common). The Grechetto brings a delightful fruitiness and weight to the wine that is simply sublime. The Terre Vineate is dry, with bright fruit and a hint of minerality. Light, easy and refreshing.

Vermentino is another white which comes to mind, widely grown in Sardinia. This varietal is aromatic, with fairly high acidity. Citrus notes and flavors of herbs and almond are common. I would not hesitate to sip a glass of Vermentino with Deb's Cherry Tomato Tart! I imagine this to be an incredible match! If you can find it, the Pala Vermentino di Sardegna I Fiore is terrific as well as a great value at $14.99.

If you simply must have a glass of red, I recommend an inexpensive Chianti, or another Sangiovese-based wine. (i.e. Vino Nobile de Montepulciano). Sangiovese is a great match for tomatoes!

Monday in the park with William

Deborah
As summer progresses, the opportunities for outdoor dining keep piling up. This week I decided to take advantage of the time honored hard-core New Yorker tradition of waiting on line in Central Park for free tickets to Shakespeare in the Park at the Delacorte Theater.  I was advised by those in the know to score my spot by 6:30 AM on the day of the performance. Really? Ouch, that seemed awfully early, especially as the tickets do not get handed out till one PM. But, I was game. Sitting in the park on a beautiful day, how bad could that be?

The line in Central Park on Monday was not so long!

All I can say is come prepared. I brought a folding chair, a hat, water and a snack. Some people on the line arrived with folded mattresses and took a long nap. Not a bad idea at 6:30 AM!

For the edibles, think about something crunchy and light that won't wilt in the sun during your six hour wait. Green Bean Dijonnaise is a worthy choice. The beans will stay crunchy after a quick blanching and the flavor just gets better as the beans sit in the mustardy vinaigrette.

Look for plump, smooth beans at the farmers markets in the next few weeks.

Another great picnic choice would be Amanda's Watermelon Gazpacho.  Pack it in a thermos to keep it cool and enjoy this very tasty and refreshing cold soup on the hottest of days. I must admit when Amanda first suggested her recipe last week I was a tiny bit sceptical. Watermelon is not a favorite of mine and the thought of combining this melon with tomatoes struck me as possibly underwhelming. 

Curious about how it would taste I gave it a shot. DELICIOUS!! I was so surprised and delighted with the quick batch I made, I already have plans to make it again. Amanda suggests skipping the onions but I urge you to use them. Soaking chopped raw onions in cold water for a few minutes before adding them to the soup (or a salad) will remove some of the bite that people often find objectionable. I did not have any dill so I used fresh mint and chives for the herbs, a very good alternative. The sweetness of the watermelon was balanced by the onion and chili peppers and it gave the gazpacho a really interesting depth of flavor. This is a recipe worth trying and it could not be simpler to make!

Watermelon gazpacho is a WINNER!

My morning wait in the park was well worth it. The six hours of sitting on the line actually flew by and I was grateful for the opportunity to stop and experience some stillness for a while. The production of Measure for Measure that my husband and I attended that evening was riveting and rollicking, a true Shakesperean crazy quilt of a plot that flirted with the bawdy and macabre.  How great to be a hard-core New Yorker in the summer!

Green Bean Dijonnaise with Pickled Shallots

 For the pickled shallots:

1 shallot

1/4 cup red wine vinegar

1 teaspoon sugar

1 teaspoon salt

In a small pan combine the vinegar, salt and sugar and heat on a low flame till the sugar and salt dissolves. Turn heat off and add the shallots. Let the shallots sit in the vinegar mixture till cooled, then drain and reserve the shallots for the salad.

 For the green beans:

1 pound green beans, ends trimmed

1 quart water

1 Tablespoon salt

Bring water to a boil in a medium sauce pan. Add the salt and the trimmed green beans. Cook beans for about two minutes, till they are slightly softened, but still bright green. Taste beans to determine doneness. Drain the cooked beans and run cold water over them to quickly cool them down a bit. Drain beans again and arrange on a serving plate. Top the beans with the pickled shallots and toss with the Dijon vinaigrette.

for the Dijon vinaigrette:

1 Tbs. Dijon mustard

1 teaspoon salt

1 teaspoon black pepper

1 clove garlic, crushed and finely chopped

3 Tbs. red wine vinegar

1/4 cup extra virgin olive oil

In a small bowl combine the mustard, salt pepper, garlic and vinegar. Whisk to combine. Continue to whisk as you slowly drizzle in the olive oil, till the dressing thickens and emulsifies.

local hero

Deborah

When I mentioned Chef Bill Telepan’s name to my uptown sister she swooned: “I LOVE his restaurant Telepan! It is always a fantastic treat!!” 

The conversation got sweeter when I told my sister I had been hired to cook his recipes in a public school lunch room. Chef Telepan has become a passionate and highly active partner with Wellness in the Schools (WITS) a not-for-profit organization dedicated to combating childhood obesity and bringing healthier lunch programs to the NY City public schools. This is the first year WITS, which had been operating on a volunteer basis, has raised enough money to hire 19 trained cooks to be placed in 19 public schools around the city, working closely with the schools existing lunch staff and their school community to bring Chef Telepan’s menus to reality.

I am thrilled and honored beyond belief to be part of this new venture. We, the cooks, have been undergoing extensive training these past two weeks in nutrition, teaching methods, Board of Ed procedures, and the realities of our country’s alarming health statistics. Everyone involved in WITS is incredibly excited and energized about the coming school year. We begin the new lunch menus (food cooked from scratch in the school kitchens replacing reheated frozen food!!!) early October.

Everyone is working so hard to make this program a success, but I have to give a huge standing ovation to Bill Telepan himself for the massive hours of time and dedication he has put in to creating a menu that could be realized ultimately in every school in this city (and this country!)

Here is my entire vegetable garden yield for the week. One tomato. Stop laughing. I am so proud AND it is an heirloom! It tastes wonderful, a delicate sweet tomato flavor.

During this week of training we spent a day in the Telepan restaurant and just when everyone was feeling weak and weary from all the information being exchanged, out from the Telepan kitchen came a beautiful buffet lunch of sandwiches and salads. The knock-out dish for me was a magnificent farmer’s market frisee salad that was so colorfully pretty I wanted to scoop it up and wear it in my hair (come on, olive oil is good for the scalp!). The radishes with a pink center cut paper thin stole my heart and the impossibly skinny chartreuse streaked haricot vert  just made me want to race out to every farm stand till I found them (where, oh where, can I get them?)

Until these secrets are revealed I will make do with a salad that approaches the spirit of the one served at Telepan. The super fresh and stunningly colored seasonal vegetables were cut on a mandoline slicer which added to the delicate ethereal beauty of this dish. Mandolines can be a tricky little item. I have sliced my fingers many times before mastering the art of paying attention. It is a lesson worth learning.

Pretty Seasonal Salad
The idea I took away from the Telepan salad was to pick a color scheme, choose farm fresh ingredients and slice VERY VERY thin.

To begin with, I did not have frisee. Ok, moving along, I had some escarole which like frisee is also a chicory. To get more of the frisee quality I decided to add some shaved fennel.

For my color scheme I went with the peachy yellow color of my tomato. Peaches, pears, marigold petals, cucumber, fennel and shaved green beans followed. For a dressing I simply added salt and freshly ground pepper, drizzled on some white balsamic vinegar for its acidic sweetness and then a swipe of walnut oil. Everything gets a good toss and then serve. I often like to dress salads this way, by eye without measuring or whisking in a separate bowl.  If you eat a lot of salads it is well worth the time to practice dressing the salads this way- fast and fresh!

Amanda
Wow, Deb! That looks beautiful! Please oh please can you convince Chef Telepan to come to Westwood, NJ??? What an incredible venture he has taken on. The more I read, the more appalled I become as I learn what goes into the foods that we feed our children. Bravo to Chef Telepan and the WITS for instituting such an incredibly worthy program. Every school in this country should be following suit. It should be mandatory. And congratulations to you, Deb, for being selected to join forces with this wonderful organization and be a part of something truly amazing.

I would love to hear about some of the meals created for the schools! I know my kids are very picky eaters, especially my daughter. So, I'm curious as to how the program balances "healthy" with "kid friendly". For example, my daughter is a very limited vegetable eater so I have to find ways to sneak them in. Do you create typical "kids" meals but just use better ingredients? i.e., grilled cheese, pizza, tacos, chicken fingers, hotdogs...Those are the kinds of meals served in our school's cafeteria. (So far, for the first 2 weeks of school, I have made my childrens' lunch in an effort to have them eat healthy foods).

Now - on to the matter at hand. There is nothing I would rather sip with Deb's salad than a glass of Prosecco. Refreshing and crisp with nice acidity, this Italian bubbly would work perfectly. But there is another white that would be worthy of this beautiful, fall salad as well.

One white I absolutely love but don't mention much is Muscadet. A perfect match for Deb's salad, this white comes from Loire Valley in France. Muscadet is light, bright, fresh and crisp (and affordable) with a good amount of acidity. Melon de Bourgogne is the sole varietal used to make this wine. The most important appellation in the region is Sevre et Maine, so look for this name on the label as well as the designation "sur lies". This means the wine has been kept on its lees (mostly dead yeast and skins) throughout the winter, after harvest, before bottling.

Muscadet is typically low in alcohol too - another reason to enjoy it if you're enjoying Deb's salad in the afternoon! But if you're in the mood for Sauvignon Blanc, Gruner Veltliner, or a dry Riesling - go for it! Any of these are terrific alternatives!

up on the roof

Deborah

Despite what most would think, summer in the city is pretty great. Especially New York City where free out-door concerts, plays and street fairs can be found nearly every day. AND the city really empties out so reservations at those exclusive restaurants or that sold out play suddenly become available. The beaches that can be reached by subway are pretty great too. Who needs a rental in the Hamptons?
The last wonderful days of summer are here and quiet pleasures can be found on rooftops and front stoops. A recent invitation to share a rooftop dinner in Red Hook, Brooklyn afforded beautiful sunset views of the Hudson River and glimpses into the side street life of this tucked away community.

Keep the livin' easy with a make-ahead savory tart using some of those luscious tomatoes now flooding the farmers markets. The dough can be made days ahead and the tart is perfect served room temperature.

Tomato Goat Cheese Tart
-adapted from a recipe on Epicurious


Crust:
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter

Crust:
Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. 

Filling:
3 large tomatoes, sliced

4 oz Goat Cheese 

1/2 teaspoon salt

1 Tbs. extra virgin olive oil

basil leaves for garnish

Lay tomato slices in overlapping rings over the tart crust, dot all over with the goat cheese, sprinkle with salt and drizzle with the olive oil. Bake an additional 30 minutes, garnish with basil. Serve warm or room temp.

Amanda
Seems simple enough! I'll have to give it a go. It looks beautiful. One question - what is on top of the tart (not the cheese) that is white and kind of looks like sliced garlic? The tart looks delicious! I'll have to be sure to buy plenty of tomatoes this weekend at the farmer's market.

Ahhh - goat cheese and a white wine from the Loire Valley in France. What a classic combination! Makes my thoughts on wine so easy for this dish. Sauvignon Blanc would just make such an incredible pairing. Grassy, herbal with great minerality. I love a crisp Sancerre! This would make for a wonderful Sunday afternoon brunch!

Yet, while my first choice would be a glass of Sancerre, a second interesting option might be a Chenin Blanc from the Loire. Anjou is a great sub-region within the Loire to look for a dry Chenin Blanc, specifically the AOC Savennieres (Chenin Blanc is also used to make sweet wines, but Savennieres will typically be dry). Because the grapes are grown in a relatively cool climate, they have high acidity. Whereas Sancerre is crisp and lean, Savennieres will tend to be more powerful. The wines are complex, and are actually not that easy to come by. If you happen to come across one during your next wine store excursion - do yourself a favor and try one.

In the meantime, if you are planning to make Deb's recipe and wish to find something right away that will offer a spectacular food and wine experience - ask your neighborhood retailer to point you towards a terrific bottle of Sancerre!

avocado squash?

Deborah
While working with a client this week to create some recipes that would support her new approach to healthy eating she presented me with an ingredient I had never seen or heard of before: avocado squash.

It looked like the adorable offspring of a zucchini and an avocado, pear shaped and heavy. Cutting it open revealed a thin green skin and pretty creamy yellow flesh. A quick internet search revealed that this variety is beginning to find its way into farmer's markets. Maybe Hook Mountain Growers can tell us more?
I decided to saute this pretty squash up with some garlic and red lentils, creating a dish we could then serve with a whole grain to make a complete protein. The sauteed squash was delicious! It had a delicate, but surprisingly very flavorful presence with, unbelievably, some overtones of actually avocado flavor. How do they do it? I am now in love with avocado squash and have to figure out where to buy it. The one we worked with came from the Saturday green market at Abingdon Square  in the West Village, my old home stomping ground but not on my path on Saturday mornings now that I have moved to Queens. Any suggestions on where else to find it would be much appreciated!

Red lentils are so easy to work with because they cook quickly. I decided to try a risotto-like cooking technique for this recipe, ladling simmering water into the pan, adding more as the liquid became absorbed into the lentils. 

Grains and legumes are a natural combination. I had some cooked bulgar and red quinoa left over from another recipe and thought they would be perfect with my red lentil "risotto". The two grains tasted great mixed together and may now be my favorite new combo. 

Red lentil and Avocado Squash "Risotto" 

Red Lentil and Avocado Squash "Risotto" 

-any summer squash can be substituted for this avocado squash

3 Tbs. extra virgin olive oil

3 garlic cloves minced

1 summer squash, cubed

1 tomato cubed

1/2 teas. salt

1 teas. freshly ground pepper

1 cup red lentils

3 cups of simmering water or broth

1/4 cup fresh herbs, finely chopped (I used thyme and oregano, delish!)

•Heat oil in a saute pan, add garlic and cook about 3-4 minutes till garlic is golden and fragrant. 

•Add the summer squash and saute for 5 minutes, till squash begins to soften but is still firm.

•Add the tomatoes and cook for another minute. 

•Add the cup of lentils and the salt and pepper and stir the pan to combine the ingredients. 

•Begin adding a 1/2 cup of  boiling water or broth to the pan and stirring to distribute evenly. Continue to add the liquid by half cups, allowing the liquid to absorb into the lentils before adding more. The lentils should cook in about 10-15 minutes, using abut 3 cups of liquid. The lentils are done when they completely lose there shape and become mush. 

•Stir in the fresh herbs at the end to finish and drizzle a little extra virgin olive oil on top if you so desire. 

Serve with a steamed grain or pilaf such as rice, bulgar or quinoa.

Amanda

I looked at the beautiful picture of the finished product and instantly thought of Chardonnay and Sangiovese as two good matches for this dish. I immediately love the idea of the creamy nature of this dish paired with a Chardonnay (but nothing with too much oak...) Choosing a wine with a complementing characteristic for this dish seems to me the way to go. Keep in mind that another technique used for pairing wines with food is to pick wines with qualities that contrast to those in the dish. Utilizing this school of thought, one might decide that a crisp, lean wine like a Sauvignon Blanc would be ideal. While both wines would provide a delightful experience (as Deb's dish looks wonderful), I personally would choose a Chardonnay. Perhaps even a Burgundy with it's minerally, earthy characteristics. While we're on the topic of Burgundy, a red (Pinot Noir) would also be an exquisite match. Pinot Noir from Burgundy typically display wonderful fruit intertwined with that mushroom-y, earthy quality I love so much. A beautiful Burgundy, red or white, would surely be a great choice for Deb's dish. Keep in mind Burgundies are rarely "cheap". They tend to be in the pricier range. That being said, this dish seems to me so elegant - and if it tastes as good as it looks, it certainly is worthy of a "higher-end wine". In my eyes, a special, beautiful bottle of red or white Burgundy and this dish make for a perfect date night. (plus perhaps a good movie rental to follow).

As mentioned above, Sangiovese would also make a great accompaniment. This varietal typically produces medium-bodied wines. As this seems to be a fairly "heavy" dish, you don't want to pair it with a wine that is too light, or the wine will be overpowered. At the same time, I wouldn't pair it with a heavy Cabernet, or the wine will wind up taking over the dish. The flavors and different characteristics of Sangiovese will vary widely depending on where the grape is grown. Typically, this varietal makes for a savory wine, with tart cherry flavors and herbal qualities. It is a grape that is often blended with other varietals too, so of course what it is blended with will greatly affect it's flavors and aromas. Choose a Tuscan Sangiovese, like a Chianti to enjoy with this beautiful dish! I'm sure you won't be disappointed!

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.

 

happy anniversary to us!

Amanda
Time sure flies when you're having fun! One year ago today, Grapes and Greens was created. It has been a great year loaded with great recipes and fun wine pairings! Deb and I have had a blast and we thank you for enjoying what we do!

I recently discovered a wonderful cookbook by author Andrea Chesman, that I wanted to share with you! It is The New Vegetarian Grill: 250 Flame-Kissed Recipes For Fresh, Inspired Meals (it was a James Beard Award-nominee). If you love veggies as much as I do, I highly recommend it! Included in the book is a terrific variety of pastas, pizzas, sandwiches, and burgers - all vegetable - all designed for the grill. In it, Ms. Chesman offers a tremendous tip which I have found incredibly useful. She recommends cutting up the vegetables before grilling, and then cooking them on a grill pan. They can be tossed with a plethora of marinades and vinaigrettes before meeting the grill as well. I absolutely love this bit of advice!

Last Saturday night, I invited two of my most avid food and wine loving friends over for dinner. On the menu? One of my favorite recipes from The New Vegetarian Grill. I made pasta with a Grilled Tomato, Fennel and Leek Sauce. As I already knew from my previous dates with this dish, it was outstanding! I began our dinner with a simple salad of a variety of tomatoes (all shapes and colors) with fresh mozzarella and a drizzle of olive oil, of course topped with some chopped basil leaves. We enjoyed it with a delightful bottle of white Bordeaux (a blend of Sauvignon Blanc and Semillon). Outside on my patio, under a summer sky, this was a match made in heaven. The light, crisp, fresh wine was perfect with the tomato salad.

But the true hit of the evening was Ms. Chesman's recipe. Basically, in a nutshell, you grill plum tomato, halved and brushed with olive oil and chopped garlic, sliced fennel (tossed with the same garlic-oil), and chopped leeks (again, tossed with the oil) separately. Once the tomato is finished, it is removed from the grill and chopped up. (the tomato is not chopped beforehand for obvious reasons...) Skin can be removed if desired. I throw the chopped tomato in a pan and quickly combine it with the other grilled veggies, adding a little salt and pepper. The sauce is then tossed with pasta. Sprinkle with some fresh grated parmesan and some fennel fronds. (I also like to add basil leaves). Scrumptious! Grilled fennel is one of my new favorite addictions! We drank a Muscadet with it which really made for a perfect marriage!

A little blurry, but this is the sauce in its final steps!

This is one of many, many wonderful recipes from Andrea Chesman. I gave the abbreviated version - the full recipe of course can be found in her book!