It’s full on Spring here in the South and I am absolutely smitten with it. Unlike in Charleston where we seem to get barely 10 days of this wonderful season, Alabama is downright gorgeous this time of year. Lush landscapes, fields upon fields of dogwoods and wild flowers. And lots and lots of herbs…
And the produce… As soon as the farmers market started again, there has been a fridge full of gorgeous and tasty tomatoes, herbs, micro greens, salads, radishes, tender peas, wild garlic, chive flowers and more tomatoes. Be prepared for an onslaught of tomato recipes.
We simply can’t get enough. There has been much cooking and little blogging. Thing is, we have been puppy training… After a few weeks without another pup in the house, another companion to our other dog, we drove to the shelter and rescued a little pup in need of a home. What we were told was a labrador and German shepherd mix turned out to be a German Shepherd and Great Dane mix. Please meetTiggy. She is now 4 months old and we love her to pieces. And yes, we might need a bigger house! No shoes have been chewed up yet. She’s after tags and pretending her water bowl is a kiddie pool (she goes to doggie daycare twice a week and they have one there…which explains it all!). She and Bailey get along famously.
And she loves going to the market with us, getting lots of petting and meeting up the other dogs in the neighborhood. We’ve been busy playing, cooking and enjoying this new energy in the house.
The days have progressively getting longer and warmer. Days at work have become fuller and busier with lots of great new shoots and projects. Our evenings of slow cooking, braising have been replace with lots of grilling and tons of cold soups and salads. We are in full "Operation Tomatoes". Lots of tomato salads, grilled tomatoes, gazpachos, etc…
Here are two of the salads I made recently and are now in rotation on the weekends when we can have more time to share them with friends with a cold glass of Prosecco and lots of puppies running in the back yard.
The first one was a chimichurri marinated salad with panko crusted haloumi. Lots and lots of parsley, extra virgin olive oil, chive flowers and robust heirloom tomatoes. The other one a simple salad of fresh tomato with a kicking smoked paprika vinaigrette. Add a bit of grilled protein (shrimp, chicken, red meat) and you have a complete dinner bursting with the flavors of spring.
All packed and ready to go! I think. First stop Scotland for a couple of short days. Then we will head over to Ireland and backroad our way to Belle Isle Cookery School for the 4-day workshop I am teaching there. To say that I am excited would be the understatement of the year. I have not been to that part of the world yet.
House sitter all set up. Dog sitter already thrown in the middle of a creek chase by Bailey. Raincoats. Rain boots. Layers. Maps and big giddy smiles. Yep. I think we are about ready. Oh and Elliott, our 6 year old beta fish (so not joking) also found a temporary pad with friends, becoming their kids' first official visiting pet. Everyone is pretty much set.
It’s been such a long time we went abroad together. And the first real time off we have in a completely uncommon, unknown and foreign (to us) location. Pretty cool. We have been pouring over Google Earth for so many months checking the scenery and trying to figure out where his ancestors had lived that I am about as ready as can be to check things out.
I have no idea of what we will actually find, see and who we will end up meeting along the way. And we are completely open to that. I have learned to just learn and get familiar with things as much as possible and let thing unfold the way they do. There will always be something to come out of it, an improvement to be made, a lesson to be learned, another place to discover.
That’s pretty much the motus operandi I have had these last few days as I was trying to empty out the fridge before our departure. Grab a few ingredients and spices agreeing with our taste buds, toss them up together and see where that gets us. Adjust attitude seasoning and keep going until dinner comes together.
And well…With an small peleton of heirloom tomates leading the race (yes, I may have the Tour De France playing in the background of my studio), we ended up with Heirloom Tomato and Rosemary Tarts one evening, accompanied by a few big spoonfuls of panzanella salad. And yes, tarts again. One of the easiest thing to do to clean out a fridge before a trip.
There are as many ways to make a tomato tart as there are cooks out there. And wait until you taste the quintessential Southern tomato pie. Oh dear. And well, there are as many versions of the panzanella salad as there are people having an opinion about it. That diversity is one of the many reasons why I love reading stories and anecdotes behind recipes. It’s also one of the reasons that make me grab my camera to make an imprint of the moment and tell another story. Or the same one, with a different look.
Traveling is very much the same. You see the same things as the many people around you. With a different look. For all of us.
Have a fantastic weekend! I will try to post some pics and updates as the trip unfolds but if you want first hand thoughts and pictures, best is to read my Twitter feed, @helenedujardin or check my Instagram shots at helenedujardin.
Ingredients:
For the crust:
1 1/4 cup all purpose flour or Jeanne’s all purpose gluten free mix
1 stick (115g) unsalted butter, kept very cold
1/4 teaspoon of salt
2-3 tablespoons ice cold water
For the filling:
6 to 8 heirloom tomatoes
2 eggs
1 cup milk
2 teaspoon freshly chopped rosemary
pinch of salt and pepper
1/8 teaspoon freshly grated nutmeg
Directions:
Prepare the crust: In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Add the salt and pulse on more time. Gradually, stream in the cold water until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Flour your working surface with tapioca flour (if gluten free) or regular flour and start rolling out the dough to about 1/4-inch thick adding more flour as you feel the dough starts to stick. You can also roll it out in between two sheets of plastic wrap of parchment paper, especially with working with the gluten free version. Cut eight 5-inch rounds of dough and place them inside eight 3 to 4-inch tartlet pans. Place a small piece of parchment paper inside each of them, fill with dried beans and refrigerate for another 30 minutes.
Preheat the oven to 350F (both convection and not) and position a rack in the middle.
Place the tart shells on a baking sheet and bake the tartlets for about 15 minutes (with the dried beans inside). Remove from the oven, let cool for 5 to 10 minutes and remove the beans and parchment paper.
Prepare filling:
Slice the tomatoes and lay them flat on a couple of sheets of paper towels to soak up some of their juices.
In a large bowl, beat the eggs with the milk until well incorporated. Add the rosemary, salt, pepper and nutmeg. Whisk again.
Divide the mixture in between all the cooled tart shells and arrange the tomato slices over the top.
Bake at 350F for about 20 to 30 minutes or until the center is barely set.
—————————————————————————— Panzanella Salad:
Not so much a recipe but more a big toss up according to your own appetite.
( for recipes, here is a good start)
Mine goes something like this:
some leftover bread
plenty of tomatoes
some anchovies
some olives
lemon juice, olive oil, salt and pepper
freshly chopped basil
fresh arugula
fresh minced garlic
Toss all the ingredients together and let sit for about an hour so the bread gets a good soaking…
I was going to start this by saying that I had not married into a typical Southern family but to tell you the truth, I can’t think of one typical Southern home. Here in the South you can be from the Lowcountry, the Midlands or the Mountains. Three different ways of life, three different Southern twang lingering after each word. Three different ways of seeing the sun shine bright and to make a tomato pie.
I married into a Southern family with history and well, more history. My family is nomad in comparison with a history of adaptation, made colorful by the people in it and the countries we come from. I married a guy with a keen ability to retain only the goodness of the past to move into the present. He understands that I will adapt both our traditions to keep connected to my family and call his, my home. The Lowcountry does feel like home to me now. I have embraced its food, its ingredients, the seasons (sort of) that bring picnics at the beach in December and ripe juicy tomatoes in March. And tomato pies.
I had never had a tomato pie until I met my mother in law. Actually, I met the pie first. Bill brought it to a picnic date and I also fell in love with my future family that day. If she wanted to tie me up to South Carolina through its culinary traditions, she had me at "another slice honey?" Juicy tomato slices in a buttery crust, happily nested in a creamy filling with plenty of basil, garlic and topped with a generous handful of sharp cheddar.
Nothing that my doctor would be thrilled about. Nothing that my brain, deeply anchored in its own culinary ways, could compute. Nothing that I would admit craving as soon as Spring rolls around. And yet, I could not control my will power and had another generous slice. I felt completely and utterly happy, satisfied and calm. Giddy from my brain to my toes. From a tomato pie. Alright…and from the man before me.
That very same day, I vowed to do something my grandmother and mother had advised years before: never ever, under any circumstance try to replicate that pie. I had now entered the potential "it’s not quite like when my mom makes it" territory. I ain’t no fool…Instead I decided to create my own version. The one adapting ingredients we have here to flavors and tastes from back home. A different approach to the same theme. A Tomato galette with homemade ricotta and plenty of oregano. A drizzle of olive oil and a sprinkle of parmesan.
Heirloom Tomato Galette:
Serves 4 to 6:
Ingredients:
For the crust:
1 1/4 cup Jeanne’s all purpose gluten free flour mix (or regular all purpose flour if not gluten free)
1/2 teaspoon salt
1/2 teaspoon dried oregano
110 gr cold butter (1 stick)
1/4 cup icy cold water
For the ricotta filling:
1 cup ricotta (I use this recipe to make homemade ricotta)
1 garlic clove, minced
1 tablespoon finely chopped fresh oregano
Directions:
Prepare the crust:
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and oregano until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Gradually, stream in the cold water until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Preheat the oven to 350F and position a rack in the center.
Prepare the filling:
In a large bowl, mix all the ingredients together and keep refrigerated until ready to use.
Slice the tomatoes and spread them out on layers of paper towels to drain some of their moisture out while you roll out the pastry.
On a large surface area, well floured, roll out the pastry dough to a 10-inch circle, spread the ricotta filling but not all the way to the edge. Leave a 2-inch border of pastry all around. Layer the tomatoes on top. Gather the edges of the pastry dough, pleating as you go with your fingertips (don’t worry about being even – these are free form. Imperfections are wonderful anyways…). Sprinkle the tomatoes with parmesan. Bake for about 40 to 50 minutes. Let cool slightly, drizzle with the olive oil, some more oregano and serve.
The skies above the creek are getting black and threatening. On a Friday. It’s warm. It’s just getting pitch black and on the eve of a busy weekend, I am hoping to counteract the atmosphere with some sunshine on our plates!
Let’s me start with a good dose of bonne humeur (good spirit) by announcing the lucky winners of Beatrice’s cookbook, La Tartine Gourmande – Recipe For An Inspired Life:
Congratulations Melissa at I breathe…I am hungry and Heather at DIY Du Jour. Please send me your email your mailing address at mytartelette AT gmail DOT com and I will notify Bea’s publisher.
I don’t have a "real" recipe today, more a little something I put together for lunch the other day. Layers of ricotta seasoned with chopped oregano, salt and pepper and yellow tomatoes. It was refreshing and filling. You can make the layers as tall or as thin as you want. In retrospect I would have let the ricotta drain a little in between layers of cheesecloth to make it a bit firmer. But for an impromptu lunch with my husband, it worked like a charm as it was.
It’s already tomato and asparagus season here. It’s been warm and humid. Perfect to let things grow in the gardens around. We have wild blackberries growing in the marsh behind our house already. A month early…I’m not complaining though. That means refreshing tomato salad and blackberry pies a month early too!
I think my favorite way to enjoy the tiny heirloom tomatoes from our neighbors' garden is simply with some oregano (again…one of my favorites), salt and pepper and a drizzle of really pungent olive oil. Make a little, make a lot…
But always eat with pleasure and joy. Tomatoes this good always bring sunshine on a rainy day!
This close to the American holiday of Thanksgiving, I figured it was high time I shared some of the eats that we will have with friends this coming Thursday. It’s not all that we are preparing but when trying these recipes out for the big day, they really stood out. Tomato And Roasted Garlic Tartines as little bites with cocktails. Winter Greens and Squash Gratin as one of the sides and Mixed Nuts Tartelettes instead of the traditional pecan pie.
These recipes were the kind that made B. proclaim "please-please-please-put-these-on-the-Thanksgiving-menu-or-I-will-pout-and-throw-a-temper-tantrum". No, he didn’t really say that. He gestured it while eating another spoonful. So, while planning the menu with my friend Laura, I penciled these down along with tried and true favorites and this Cider Brined Turkey from Bon Appetit. It’s mildly concerning how excited I am about this one!
Yes. I am cooking. Yes. I want to. Yes. I am completely thrilled about it. Nothing makes me happier than gathering good friends and family around a good meal, good wine and good conversation. That also has me wildly excited about the day. It’s not about buying into the hype. It’s not about food. It’s about making a meal for people you love. It’s about sharing. Making dishes that honor traditions as well as making new ones.
The fact that this meal is centered around Thanksgiving is just icing on the cake. Like many of you, I give thanks everyday for the good fortune I receive and the lessons I learn, bitter or sweet. I think it’s nice however to have another chance to give thanks it out loud. To others. To yourself. There are never too many opportunities for gratefulness and wishing good upon others.
While not making a big production of it, I am very thankful that my friends, here or far, love cooking and prepping this much. Every year has brought a different group together and a different flair.
A while back, we decided to do have Thanksgiving with friends and Christmas with family. It seemed a lot easier on our sanity given B’s family dynamic and the fact that we do have a close knit group of friends we absolutely love hanging with during the holidays. Of course we compare weird family stories! But most importantly, we can keep our shenanigans up and no one will get offended. We can let loose and do exactly what we want. No pressure. I am grateful for that…
I do count my blessings. Everyday. And one of these is to be able to come here and unwind with you guys. What a blessing it is when things go array. Thanks for being part of the stories I write on this blog, the recipes. Thank you for your feedback, your questions and your love of food and photography.
On a separate note, but one for my mama in particular, the newspaper did a full spread feature about my outlook on life, photography, work, etc.. in their Saturday printed issue that they also posted online here. See mom … I am not always noodling around…ahahah!
Have a wonderful Thanksgiving!
Tomatoes And Roasted Garlic Tartines:
Makes enough for 6 to 8 people as an appetizer/nibble
Ingredients:
2 cups cherry tomatoes (gold or red)
1 whole head of garlic
1 tablespoon olive oil
salt and pepper
baguette toasts (gluten free or regular slices of bread, toasted to your liking)
oregano or other herb of your liking
Directions:
Preheat the oven to 375F (convection) or 400F (normal). Position a rack in the middle.
Place the cherry tomatoes in a baking pan and drizzle about half a tablespoon of oil over them. Season with a pinch of salt and pepper and toss to coat. Set aside.
Cut the top of the head of garlic, place it in a piece of baking foil. Drizzle the remaining half tablespoon of oil. Close the piece of foil over the garlic head.
Place both the baking pan with the tomatoes and the foil with the garlic in the oven at the same time. Remove the tomatoes after 20 -25 minutes and the garlic after 30-40 minutes (it should be soft). Let cool.
Rub each piece of toast with some roasted garlic, add a couple of tomatoes on top and sprinkle with some more salt and pepper if desired. Add some oregano to taste.
************************************************************************** Winter Greens and Squash Gratin, adapted from Virginia Willis’s Basic To Brilliant Y’all (see the original here)
Ingredients:
2 teaspoons unsalted butter, plus more for the gratin dish
1 butternut squash + 2-3 acorn squash, (about 3 pounds total), cut in half lengthwise and seeded
1 tablespoon olive oil
1 small onion
6 cloves garlic, minced
1 large bunch of Swiss chard, cleaned, stems removed and chopped
salt and freshly ground black pepper
1 /2 teaspoon freshly grated nutmeg
1 tablespoon freshly chopped thyme
1 cup milk
1/2 cup heavy cream
3 tablespoons regular or gluten free panko breadcrumbs
2/3 cup freshly grated Parmesan
Directions:
Preheat the oven to 375F (convection) or 400F (normal). Position a rack in the oven.
Place the squash, cut side up on a baking sheet and roast in the oven until soft and slightly golden brown. Let cool.
In the meantime, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic and cook for about 5 minutes. Add the chopped Swiss chard and cook until the greens are wilted, another 5 minutes or so. Season with salt and pepper to taste. Add the nutmeg and thyme and stir well. Remove from the heat and reserve.
Scoop the flash of the different squashes in a medium sized gratin dish. Sprinkle with a pinch of salt and pepper. Top with the reserved greens.
Pour the milk and cream over the vegetables and cover with aluminum foil. Bake for 25 minutes.
Meanwhile, stir together the breadcrumbs and cheese in a small bowl. Season with some salt and pepper. Decrease the oven temperature to 350F (convection) or 375F. Remove the foil from the dish and sprinkle the breadcrumbs over the top. Continue baking for another 15 minutes.
Ingredients:
For the crust:
1 cup Jeanne’s all purpose gluten free mix
1/4 cup cocoa powder
1 stick (115g) unsalted butter, kept very cold
pinch of salt
2-3 tablespoons ice cold water
For the filling:
1/2 cup unsalted pistachios
1/2 cup hazelnuts
1/4 cup waluts
4 tablespoons unsalted butter
1 cup raw honey
1 teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
Directions:
Prepare the pastry. In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour and the cocoa powder until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Add the salt and pulse on more time. Gradually, stream in the cold water until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Flour your working surface with tapioca flour (if gluten free) or regular flour and start rolling out the dough to about 1/4-inch thick adding more flour as you feel the dough starts to stick. You can also roll it out in between two sheets of plastic wrap of parchment paper, especially with working with the gluten free version. Cut eight 5-inch rounds of dough and place them inside eight 3 to 4-inch tartlet pans. Place a small piece of parchment paper inside each of them, fill with dried beans and refrigerate for another 30 minutes.
Preheat the oven to 350F (both convection and not) and position a rack in the middle.
Place the tart shells on a baking sheet and bake the tartlets for about 15 minutes (with the dried beans inside). Remove from the oven, let cool for 5 to 10 minutes and remove the beans and parchment paper.
In the meantime, prepare the filling:
Place all the nuts on a baking sheet and toast until golden for about 10-12 minutes.
Remove from the oven and let cool. Remove the skin from the hazelnuts (see my tip at the end of the recipe). Coarsely chop all the nuts. Reserve.
Melt the butter in a small saucepan over medium-high heat until brown bits form on bottom of pan, about 5 to 8 minutes. Remove from heat and let cool.
Stir together the honey, salt, and vanilla in a medium bowl. Whisk in the eggs, then the brown butter. Fold in the nuts with a spatula or wooden spoon. Divide the filling among the tartlet shells. Bake tartelettes until filling is set around edges and jiggles slightly in the middle, about 30 minutes. Cover with foil over tart if the crust gets too dark. Remove from the oven and let cool.
Tip to skin the hazelnuts:
Place the nuts in a mesh bag like the one you purchase citrus in (lemons, grapefruit) or onion. Over the sink, rub the nuts together in the bag until all the skins have fallen through the holes in the mesh bag. Easy peasy…
Don’t judge but a slice of this white nectarine galette has ben breakfast for the past two days. Tomorrow also. Even though we are taking a road trip cross country, B. requested I’d pack the galette along for the ride. I am not that interested in breakfast usually. Unless there is pie. Or eggs and bacon. These would seriously get me in trouble. As a gourmande through and through, I’d happily sit down and cut myself a not-so-shy piece of pie if you’d let me. Especially when filled with juicy white nectarines from the farmers market.
The moment I took this one out of the oven, I made another one. Certain that we would appreciate waking up to share a piece while sipping our coffees. We are indeed on the road, heading to The Pionneer Woman’s Ranch. The macaron and photo workshop weekend is finally here! And well, instead of spending time in airport, airplanes and muttering over missed flights and too short connections, we decided to pack up the van and take a littlelong trip out West.
I did leave a few goodies and cookies for the house sitter but not this pie. Nor the leftover sautéed chanterelles we shared for lunch under the shade of a huge oak tree in the middle of nowhere Alabama. Nor did I leave the couple of servings of the quinoa and fig tabouleh our gluttonous selves could not finish the night before we left. All three were packed up and enjoyed quietly. And well.
It’s been ages since Bill and I went on a long road trip together and when I mentioned the trip to Ree he turned to me with a big bright smile “I am free that week! Let’s just get in the car and see the country!”. I gotta love his enthusiasm because if you know me, you also know that I fall asleep the minute I get in the car. There is something with enclosed spaces that make me go “ka-plunk” asleep. I feel terrible about it. Really!
There is nothing I enjoy more than having the time to catch up with Bill as we pass through towns along this big vast American soil.I just love this place. Its complexities and diversity. Its textures and personas. So far, I am doing good on this trip. Proof is that I am writing this as he drives. We have been able to catch up on family stories as we drove through South Carolina, Georgia, Alabama and now Mississippi.
We just enjoy those rare moments now when both our schedules allow for some free time together. What can I say… Fourteen years have passed since our first excursion together and we still dig just being with the other. In the moment. And I want to believe it’s not only because of the delicious foods I pack up when we head out.
These four recipes are perfect for a picnic, on the side of the road, at the local park or even on a hot day at the beach. They pack easy and well and last a while since they are better at room temperature. As I was preparing them, I wanted nothing less than to set aside some time to pull out a blanket in the backyard and have an impromptu picnic by the creek. But there was more cooking to be done before heading out!
When Jason at the market said he’d have freshly picked chanterelles, I literally jumped in my seat. My mind going only in one direction. Chanterelles sauteed in butter with garlic, parsley, salt and pepper. Served on toast with a sliver of pecorino. That’s all I could think about. This is by far my favorite way to enjoy wild mushrooms.
This salad of heirloom tomatoes, thinly sliced zucchini and feta is actually a take on a salad I ate while in Salt Lake City during a pot luck. The original version featured zucchini, sliced thin, with feta, dill and a drizzle of olive oil. I loved the combo so much that I started my own riff on it as soon as I got home. My advice? Make more than what you think you will need. You’ll eat it all. And more!
The quinoa and fig tabouleh is an interpretation of a recipe from Elle a Table. I was intrigued by adding figs to a savory grain salad. Figs and savory are opposites and harmonious at the same time. Such a perfect fruit to pair up with tomatoes, mint and lots lemon juice! We are full blown in fig season down here and I can’t stop filling my basket with them.
I think the most doubting soul that the combo would work was Bill but as soon as I was done taking those pictures, I handed him a spoonful and before I knew it, I was almost prying the bowl from his hands so we would have some left for dinner! The tabouleh also works great with millet or other whole grains.
I will try to post some pictures and updates of the weekend on the ranch as soon as I get back, if not sooner! Have a great rest of the week! White Nectarine Galette:
Makes one 6-inch galettes
Ingredients:
For the crust (pate brisee)
2/3 cup millet flour
1/3 cup superfine white rice flour
1/4 cup sorghum flour
(or you can use 1&1/4 cup all purpose flour instead of the 3 flours mentioned above)
2 tablespoons powdered sugar
8 tablespoons butter, very cold and cut in 1/2 inch dice
2 tablespoons to 1/4 cup ice water
1 egg mixed with 1 tablespoon water (to brush on the top crust)
Or milk to add some color to the crust
chopped nuts for topping (optional)
For the filling:
4 small white nectarines
1 tablespoon pineapple sage, freshly chopped (or mint, lemon thyme, lemon balm, etc…)
1/4 cup honey
1 tablespoon cornstarch
Directions:
Prepare the crust
In a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too).
In the meantime, prepare the fruit:
Cut the nectarines in half and remove the pits. Cut each half in thin slices. Mix them together in a large bowl with the herb, honey and cornstarch. Let stand 10 minutes.
Preheat the oven to 350F and position a rack in the middle.
When ready to assemble, roll the dough in between sheets of plastic to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place the nectarine slices inside that circle. Bring the edges over the fruit to create a 2-inch border or so and repeat the procedure until a complete border is created. Brush with the egg wash or some milk if desired (adds color to the crust), sprinkle with nuts with desired, and bake for about 30 minutes.
—————————————– Chanterelle Tartines:
For 2 hungry people
Ingredients:
1 tablespoon butter
half a pound fresh chanterelles, cleaned of dirt
2 garlic cloves, minced
1/4 cup to 1/3 cup chopped flat leaf pasley
salt and pepper
thin slices of pecorino or other hard fragrant cheese.
Freshly toasted whole grain bread
Instructions:
In a large sautee pan set over medium high heat, melt the butter until it sizzles. Add the mushrooms, garlic, parsley, salt and pepper and cook until nicely colored, about 8-10 minutes.
Let cool slightly and spoon a bit of that mixture onto pieces of toast with a little sliver of cheese. Serve warm.
————————————– Tomato Zucchini and Feta Salad:
Serves 4 to 6 as a side dish.
Ingredients:
3 tomatoes (heirloom if you can), cut into small cubes
2 zucchini, thinly sliced
1 small red onion, shaved
1/3 cup feta cheese
1/4 cup to 1/3 cup loosely packed fresh basil, chopped
salt, pepper
2 tablespoons olive oil
Instructions:
Combine all the ingredients together and let sit in the refrigerator at least a couple of hours before serving so all the flavors have time to meld together.
——————————— Quinoa and Fig Tabouleh, adapted from Elle A Table:
Serves 6 as a side dish
Ingredients:
1.5 cups dry quinoa
3 cups water
6 large figs or 10 small ones, diced
3 tomatoes (heirloom if possible), diced
4 green onions, thinly sliced, white and green parts included
1/3 cup to 1/2 cups loosely packed fresh mint
juice of two lemons
salt and pepper
1/4 cup olive oil
Instructions:
In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.
Add the figs, tomatoes, green onions, mint, lemon juice. Add salt and pepper to taste and the oil. Let sit at room temperature for another 20 minutes and refrigerate after that if not consumed right away.
Real evening off with my honey. Not the kind where I have to scoot off back to my desk to finish one more chapter. Real walk with the pups. Not the kind I quickly run them around the block wishing they wouldn’t play hide and seek for 20 minutes. Real adult conversation with my mother. The kind that leaves me feeling punched to a pulp but hopeful and strong. Real shower. So hot and rejuvenating my fingers get wrinkly and my skin becomes red. All real.
It’s easy to think of everyday things as regular happenings. Amenities, privileges and responsibilities to others. They’re not. I look at my window overlooking the creek and all I see is marsh land gently swayed by the breeze and the incoming tide. I realize then that what we, B. and myself, work so hard to maintain, even when we struggle, is never taken for granted. I am thankful that my feet are grounded into grasping what is important. We enjoy running water and electricity, education, freedom of speech and assembly.
I spent pretty much the last two weeks split between the work laid out before me and the TV turned to Egypt. It made everything we were doing, him grading paper and me writing the final chapters of my manuscript, trivial and small. And it was. And it was not at the same time. One more time I was privileged to watch another Berlin wall fall, another Romania do away with dictatorship, another Kosovo say no more to oppression and fear.
And once more I was reminded of the privilege I had to work my passion for a living and to be given the tools and freedom to do it right. So with one eye glued to the television and the other on the computer screen, I buckled down and finished writing the last chapter and appendices. When everything was uploaded to the server around noon, I crashed. We both crashed actually. Wiped out. My brain could not come up with one more proper sentence. My heart was happy for I had exercised one of my fundamental privileges, to be free to write.
We took the rest of the day "off". A luxury these days but we drew the curtain closed, put on old LPs, a sea of pillows down on the floor and just chilled. Bill, who held me figuratively and literally for the past three months I was writing held me one more time as I fell asleep in his arms. All the Valentine’s day commercial things might have gotten to me, but he’s my rock. And we take care of each other.
Even when things are crazy busy, there are a few things I will not make compromises about. Quiet time just the two of us with no radio, no shop talk, not bank/house talk is one of those. The other is food. Nourishing, well prepared and wholesome food. It’s one of the few things we can do to keep us going. Share with friends is even better.
When I made this salmon and Swiss chard quiche, I actually had enough for a second one so I grabbed the phone and told our friends the house was open if they wanted to come and have a bite with us. And then I made a big plate of grilled salmon and spaghetti so I called another set of friends. Before I knew it we were 10 around the dinner table sharing a good meal and a few good laughs. Taking some time off and making sure that we eat well is one of the best thing I did these past few days.
These coming two weeks are going to be packed crazy. Virginia Willis, Angie Mosier, Gena Berry and crew are going to be here this whole week for the second round of her book Basic to Brilliant Ya’ll with Ten Speed Press. I am so excited I can’t stop bopping around. We work hard but at the end of the day we play just as hard…ehehe! The week after that I am starting a photo shoot for a more commercial client and pairing with a dear friend of mine on the project. Details soon but it’s going to be some good grub too!
Anyways…I know tomorrow there is going to be a deluge of sweet things and chocolate on the blogosphere so I thought I’d give you a couple of savory recipes with salmon which we all know is wonderful for the heart… The grilled salmon and pasta dish was so refreshing and light that I made it again the day after!
Salmon and Swiss Chard Quiche:
For one quiche (serves 6)
Note: If we don’t wish to make this gluten free, reduce the egg yolks to 1 and use 1 1/2 cups of all purpose flours instead of the brown rice, millet, sorghum and cornstarch.
For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch
Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours and cornstarch and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.
For the filling:
1 tablespoon olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 cup packed Swiss chard (red – green rainbow – your choice), washed and patted dry
One 4-oz salmon fillet, raw and cut into 1-inch pieces
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped parsley
Prepare the filling:
Preheat the oven to 350F and position a rack in the middle.
Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool.
In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, thyme and parsley. Layer the onion and Swiss chard at the bottom of the crust, top with the pieces of salmon and slowly pour the egg mixture over it.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked.
Grilled Salmon Spaghetti with Grape Tomatoes and Capers:
Serves 2
One 6 oz salmon fillet
3 oz dry gluten free spaghetti (we go with quinoa pasta usually)
3/4 cup halved grape tomatoes
2 teaspoons capers
olive oil
salt and pepper
fresh oregano
Pan grill or grill the salmon until cooked to your liking. Let it cool and chop it roughly or just shred it apart with your fingertips. Place it in a large bowl.
In the meantime, boil the pasta according to the instructions on the package. Once cooked, drain, and mix it in with the salmon, halved grape tomatoes and capers. Mix and adjust seasoning if necessary. Drizzle with a bit of olive oil and prinkle with a few fresh leaves of oregano.
Can’t get enough heirloom tomatoes these days. They were lovely in June. Yes. They are even better now and we are having them every day. If you stay for dinner you might get some lovely slices simply sprinkle with coarse sea salt, olive oil and a sprinkle of chopped basil. If you are around for lunch, I will just hand you a crusty piece of bread to scoop up thick pieces of tomatoes, garlic and basil, all dressed in a simple vinaigrette.
If you come around on Sundays though, you will get them in a tart. Or eight. Depending on how late we got up… For some reason, Sundays have become more domestic because of our schedule. We take the time to prep things for the week, he in his office among his papers to grade and the bills and I, in the kitchen getting foods ready for us or work that week.
No matter what, it almost always end up around the dinner table with a couple of friends. Or a lot. And a bottle of wine. Or many. Living wholeheartedly the moment as it presents itself. And right now, it’s easy with the gorgeous days we are having. It sure is Fall somewhere. Not here. And I am basking in all things Summer for a little while longer.
Sun ripened tomatoes, piment d’Espelette, black olive tapenade all fitting in the palm of my hand in tartelette forms. Easy to take to the dock for a little snacking.
I’ve been enjoying a whole lot of simple meals lately and I got to say that when the schedule gets as packed as it has, they fuel me and keep me going until late in the night. I am not only talking about time cutting efficiency but flavors so clean you can taste the vitamins in every bite.
So yes, it’s still a whole lot of summer here. Radishes as crisp and pink as if you had just picked them. They can give you some lip back though. These are feisty spicy little things, ehehe!
I like them as simple as that. A touch of butter, a sprinkle of coarse sea salt as I dig into a tartelette. Or two. When I have enough of that spicy kick, I roast them in the oven with some thyme and a drizzle of olive oil and they become soft and demure as can be. Interesting how the simple act of roasting them can change their nature.
The tarts take virtually no time to assemble if you have the dough prepared ahead of time but it’s always possible to use already made dough (probably won’t be gluten free though). Tapenade is something quite specific to the South of France but it relatively easy to find online or make from scratch. Heirloom Tomato Tarts:
Makes 8
For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1/2 teaspoon piment d’Espelette (or pinch red pepper flakes)
1/2 teaspoon dry mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) potato flour
(or 1.5 cups of all purpose flour if not using gf flours)
1/2 teaspoon xantham gum
For the filling:
1/3 cup to 1/2 cup black olive tapenade
6-8 heirloom tomatoes, cut into thin slices
chopped basil (as much or as little as you want)
salt and pepper
olive oil
Feta cheese (about 1/3 cup) – optional
Prepare the crust:
In a mixer, whip together the butter, piment and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your preferred mini tartelette pans (or you can use one 10-inch pie pan). If the dough tears while you roll or/and transfer into the pans, just patch it with your fingertips. Refrigerate 30 minutes.
You can freeze the dough for up to 3 months and prepare it up to 4 days in advance
Assemble:
Preheat oven to 350F and position a rack in the center.
Spoon a little or a lot of olive tapenade in the bottom of each tart shell and top with overlapping slices of tomatoes. Sprinkle with salt and pepper and some basil.
Bake for about 20-30 minutes or until the shells are cooked through.
Drizzle with olive oil right before serving. Sprinkle with feta cheese if desired.
