August 18, 2008
Bright Light Swiss chard
Cucumber
Early Jersey Wakefield cabbage
Edamame
Eggplants
Opal basil
Summer squash
Tomatoes
Walla Walla onions
Yellow cherry tomatoes
More tomatoes and summer squashes in the basket this week! It’s the time of the year when I’m always trying to create something new and exciting with these two veggies. So I’ll be making a polenta served with a quick ratatouille made with Walla Walla onions, summer squash, eggplant, tomatoes and the opal basil. This recipe truly tastes like summer and was inspired by my trips to Provence. See the recipe for Fresh Corn Polenta with Summer Vegetables and Basil
The Swiss chard will be perfect in the same recipe as last week’s beet greens. Instead of serving it on a crostini though, I’ll make a bruschetta with a crusty, whole wheat loaf from my local farmer’s market. See the link to the video in the 8/11/08 entry.
As for the yellow cherry tomatoes, I’ll make an Arugula Salad with Balsamic Vinaigrette:
- 1 large bunch of arugula leaves torn in 2” pieces or 5 oz of baby arugula
- vinaigrette: 1 tablespoon balsamic, 3 tablespoons olive oil, salt and pepper to taste
Toss the arugula with the vinaigrette and simply garnish the salad with the cherry tomatoes and a sprinkle of pine nuts. Make sure to use a good balsamic vinegar here – one aged at least 6 years with a little sweetness to it because at this time of the year arugula can be a bit spunky! It makes for a very light and delicious salad that can go with any menu.
Last but not least, the edamame is a fabulous addition to the basket! I’ll blanch them until they are barely tender and serve them as an appetizer with some flavored salts (I like the smoked ones!). Bring a large pot of water to a boil. Add a spoonful of salt to it and plunge the edamame pods in the boiling water. Boil for 4 to 5 minutes, scoop out and place in an ice water bath until they are cooled. Drain on clean towel and place in a serving bowl. Sprinkle with flavored salts or Maldon salt crystals. The simplicity of this dish brings out the sweetness and delicate flavor of the edamame.
Happy cooking and bon appétit!
Fresh Corn Polenta with Summer Vegetables and Basil – Serves 4 olive oil to brush the polenta slices and the loaf pan
For the polenta
1 cup vegetable broth in cartons
3 cups spring water
1 cup organic, stone-ground polenta (or corn grits)
1 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon unsalted butter
1/4 cup finely grated Reggiano Parmesan
3/4 cup coarsely grated aged gruyère
1 large ear fresh, sweet corn – husks removed and kernels sliced off the cob with a sharp knife
For the vegetables
1 small bunch sweet basil or opal basil – leaves removed from stems
1/4 cup extra virgin olive oil
1 medium Walla Walla onion – skinned, quartered and finely sliced
1 zucchini (about 8" long) – ends trimmed, halved lengthwise and cut in 1/4" slices
1 yellow summer squash (about 8" long) – ends trimmed, halved lengthwise and cut in 1/4" slices
1 lb tomatoes – cut in 1/4" slices
1/2 cup tomato juice
2 garlic cloves – finely chopped
1/2 to 3/4 teaspoon sea salt to taste
freshly ground black pepper to taste
6 tiny basil leaves as garnish
Step 1: Brush loaf pan with olive oil and set aside.
Step 2: Bring the broth and water to a boil in large soup pot. When the liquid boils, add the polenta and whisk until mixture has thickened a bit. Reduce heat to medium to medium-low and gently simmer, stirring occasionally, for 12 to 15 minutes until polenta is thick and al dente. Add the salt, pepper, butter, cheeses and sweet corn and stir until cheese has melted, about 1 minute. Remove from heat.
Step 3: Spread the polenta in the loaf pan and let it cool to room temperature. When the polenta is set, cover and refrigerate for at least 1 hour or until ready to use.
Cook’s note: The polenta can be refrigerated up to 3 days.
Step 4: Place the basil leaves on a chopping board and finely chop. Heat a large skillet over high heat. Add the olive oil and onions and sauté for 3 to 4 minutes until the onion is wilted. Add the zucchini, squash and eggplant and continue to sauté for 5 to 6 minutes until golden, stirring only a couple of times. Add the tomatoes, tomato juice, garlic and basil and sauté and additional 1 minute, until the juice starts to thicken and the tomatoes are warmed through but not falling apart. Add the salt and pepper. Mix quickly and remove pan from heat and keep warm.
Step 5: While preparing the vegetables, preheat broiler. Un-mold the polenta by turning the loaf pan unto a cutting board. Cut 8 slices, about 3/4" thick. Bush them on each side with olive oil and set the slices on a jelly roll pan. Broil the polenta slices for 5 to 7 minutes until they start browning at the edges. Alternatively, if you have a grill or griddle, grill the polenta slices 2 to 3 minutes on each side.
Step 6: Place two slices of the polenta in the center of a plate, slightly overlapping. Top with the vegetables and garnish with a basil leaf. Serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
August 11, 2008
In your basket
Cilantro
Cucumbers
Fennel
Golden Beets
Orient Express & Black Bell eggplants
Peppers
Summer squash
Tomatoes
Walla Walla onions
Yellow cherry tomatoes
I am so excited about the golden beets that came in the basket this week! They are one of my favorite veggies – they’re not as “beety” as their red cousins and they taste a little sweeter. I love to roast the roots in the oven and sauté the greens with garlic, olive oil and a little red pepper flakes. They make the most delicious sautéed greens. I’d like to share with you 2 recipes: Spicy Beet-Green Crostini and Golden Beet Salad. To view the videos and get the pdf of each recipe click on the links below.
As for the colorful assortment of summer squashes, I love making a super simple, yet utterly sinful salad with them. All it takes is to julienne the squash with a mandoline and toss them with lemon juice and white truffle oil. They are sublime! See the recipe for Zucchini Salad with Baby Arugula and Truffle Oil.
Since I only got one bulb of fennel, I will serve mine Tuscan style: shaved with a vegetable hand-peeler or a mandoline and top it with parmesan shavings, a drizzle of olive oil and a sprinkle of fleurs de sel. This is a very easy recipe and it makes for a deliciously crunchy appetizer or hors d’oeuvres.
Happy cooking and bon appétit!
Ingredients
3 tablespoons extra virgin olive oil
1/2 teaspoon red (chili) pepper flakes or to taste
2 large garlic cloves – skinned and finely chopped
12 oz beet greens (or Swiss chard) – trimmed, thoroughly rinsed, spun dry and cut in 1/4” strips
1/4 to 1/2 teaspoon sea salt to taste
freshly ground black pepper to taste
12 baguettes slices – cut on the diagonal in 1/4" thick slices
extra virgin olive oil for drizzling
Step 1: Heat a large heavy-bottomed skillet over high heat. Add the oil, red pepper flakes and garlic. Sauté for 1 minute only. Add the beet greens and sauté for 4 to 5 minutes until all the juices have evaporated and greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper to taste. Toss well and remove from heat.
Step 2: Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set two crostini on an individual plate and serve warm.
6 small golden beets – peeled, quartered and cut in 1/2” slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste
For the roasted nuts
1/3 cup walnuts pieces
1 teaspoon walnut oil (or olive oil)
pinch sea salt
freshly ground black pepper to taste
For the dressing
1/2 small shallot – skinned and finely chopped
1 tablespoon sherry vinegar
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 bunch organic, hydroponic watercress – rinsed and spun dry
4 oz fresh goat cheese
fresh chives as garnish
Step1: Preheat oven to 475°F. Place the beets in a medium roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 minutes. Remove from oven, toss the beets and return to the oven uncovered for an additional 10 minutes until the beets are well roasted. Remove from oven and transfer to a bowl and set aside to cool to room temperature.
Step 2: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
Step 3: In a small bowl, whisk the shallots, vinegar, oil, salt and pepper to taste until well blended. Set aside.
Step 4: Arrange the a small mound of watercress in the center of each plate. Top with a few slices of roasted beets. Sprinkle with the crumbled goat cheese. Drizzle with a spoonful of the vinaigrette. Top with a few walnuts. Garnish with freshly ground pepper to taste and 3 chive tips. Serve immediately.
Zucchini Salad with Baby Arugula and Truffle Oil -- Serves 4
Ingredients
3 baby zucchini (or summer squash) – about 8” long
2 tablespoons fresh lemon juice
4 tablespoons white truffle oil
1/2 teaspoon sea salt
1 large handful baby arugula – rinsed and spun dry
2 tablespoons finely chopped fresh chives
3 tablespoons pine nuts
freshly ground black pepper to taste
Step 1: Trim both ends of the zucchini. Cut each zucchini in half. Using a mandoline, julienne the zucchini in 1/16” slices (the julienne slices should be the size of spaghetti). Transfer to a bowl and toss with the lemon juice. Set aside.
Cook’s note: At this stage, the zucchini can be refrigerated up to 2 hours. Bring to room temperature before serving the salad.
Step 2: Drizzle the zucchini with 3 tablespoons of truffle oil and sprinkle with the salt. Toss well.
Cook’s note: Only do this step just before serving the salad as the salt will make the zucchini sweat.
Step 3: Put a few arugula leaves in the center of each plate. Top with the zucchini mixture. Sprinkle with the chives and pine nuts. Drizzle with the balance of the truffle oil. Top with freshly ground black pepper and serve immediately.
All recipes copyright © 2008 viviane bauquet farre – food & style NY LLC
August 4, 2008
In your basket
Basil
Early Jersey Wakefield cabbage
Cucumbers
Orient Express & Black Bell eggplants
Peppers (mixed)
String beans
Summer squash
Tomatoes
Walla Walla onions
Yellow cherry tomatoes
Summer has finally arrived! The basket this week is filled with colorful veggies and for the first time this year, I can finally taste summer... For the first time this year also, I am writing this blog. So there are two things to celebrate!
Today's colorful selection has inspired several recipes:
- Grilled Vegetables with Basil Pesto. Grilling always gets the most flavor out of those tender zucchinis, sweet peppers and delicate eggplants – a perfect appetizer or side dish. Just make sure you grill the veggies at high temperature. And do not despair if you do not have a grill... the cook's note will give you the direction to roast the veggies in the oven.
- Sautéed String Beans with Lemon Zest. This is by far my favorite way to eat string beans. I blanch them first, this way they only need to saute for a couple of minutes and they retain their summer crunch.
As for the cabbage, I would recommend to make your favorite coleslaw recipe. It goes so well with barbecues and summer menus… In fact, If you have a favorite recipe, share it here by clicking on the comments tag!
Happy cooking and bon appetit!
Green Gazpacho with Fresh Herbs -- Serves 4
For the soup
1 medium green pepper – quartered and seeded
1 lb young seedless cucumbers (or 1 1/4lb regular cucumber seeded) – peeled and cut in 3” pieces
1/4 Walla Walla onion – peeled
1 garlic clove – skinned
8 large basil leaves
8 large mint leaves
8 sprigs cilantro – though stems trimmed
1 teaspoon finely grated lemon zest – use microplane grater
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1/2 teaspoon Tabasco
1 teaspoon sea salt or to taste
1–6oz plain goat milk or sheep’s milk yogurt
3/4 cup spring water to taste
For the garnishes
16 yellow cherry tomatoes – quartered
extra virgin olive oil for drizzling
Step 1: For the soup – place all ingredients in the bowl of a food processor. Pulse at high speed with a steel blade until all ingredients are finely chopped. Then process until soup is very smooth, about 1 to 2 minutes.
Step 2: Transfer to a Tupperware and refrigerate for at least 2 hours until well chilled.
Step 3: Place the soup in the freezer 30 minutes before serving. Ladle the soup in soup bowls. Garnish with the cherry tomatoes. Drizzle with the olive oil and serve immediately.
Cook’s note: The soup can be refrigerated up to 2 days.
Grilled Vegetables with Basil Pesto -- Serves 4
Ingredients
2 red, yellow or purple bell pepper – quartered and seeded
2 baby zucchini or summer squash – ends trimmed, unpeeled and cut lengthwise in 1/4” slices
2 small eggplants – ends trimmed, unpeeled and cut lengthwise in 1/4” slices
extra virgin olive oil to brush the vegetables
sea salt to taste
1 recipe Basil Pesto (see recipe below)
freshly ground black pepper to taste
Preheat gas grill to medium-high heat or prepare charcoal grill.
Step 1: Lightly brush the vegetables with olive oil, lay on a jellyroll pan and sprinkle with salt (salt the vegetables only when you are ready to grill otherwise it will dehydrate them). When the grill is ready, place vegetables directly on the grill and grill until grill marks appear and slices are nicely browned, 2 to 3 minutes on each sides. Transfer vegetables back to the jellyroll pan.
Step 2: To serve, place a few slices of each vegetable in the center of each plate. Drizzle with the Basil Pesto and finish with freshly ground black pepper to taste.
Cook’s note: If you do not have a grill, you can roast the vegetables in the oven. Pre-heat oven to 500°F. Move rack to the top of the oven. Spread vegetables on a jellyroll pan in a single layer. Brush lightly with olive oil on both sides and sprinkle with salt. Bake for 7 to 8 minutes until nicely browned. Remove pan from oven, turn slices over and return to oven. Bake for an additional 3 to 4 minutes until well roasted. Remove from oven and proceed with the recipe as above.
Basil Pesto -- Makes 3/4 cup
Ingredients
1 small bunch fresh basil, trimmed washed and spun dry – about 2 oz
1/4 teaspoon sea salt or to taste
1/4 cup freshly grated Parmesan
1 garlic clove – skinned and left whole
1 tablespoon pine nuts
1/3 cup extra virgin olive oil
Place all ingredients in the bowl of a food processor. Process until it forms a creamy paste, about 1 minute, scraping the sides of the bowl once. Transfer to a bowl and cover with plastic wrap, making sure the plastic wrap is in direct contact with the sauce. Keep refrigerated until ready to use.
Cook’s note: The sauce will keep for about 5 days in the refrigerator, or 1 month in the freezer.
Sauteed String Beans with Lemon Zest -- Serves 4
Ingredients
1 tablespoon sea salt for the blanching water
1 lb string beans – ends trimmed and cut in half on the diagonal
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
zest of 1/2 lemon – peel of zest with vegetable hand-peeler and cut in 1/8” julienne strips
sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the olive oil and butter. As soon as the butter has melted, add the lemon zest, toss well and sauté for 1 minute until the zest starts to curl. Add the beans. Toss well and continue to sauté for 1 to 2 minutes until the lemon zest is golden-brown. Sprinkle with salt and pepper, toss well and transfer to a serving platter. Serve immediately.
All recipes copyright © 2008 viviane bauquet farre – food & style NY LLC
RSS Feed