Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, July 18
Farmers Market Fandango!
No, you can't buy tickets to a farmer's market on Fandango, but you CAN do the fandango with all the goodies you bring home.
This weekend, luck has brought several compatible situations together:
1. Back from vacation.
2. Work overtime has pretty much evaporated. Yeeha!
3. The local Farmers Markets are finally open!
So, the cooking fest has already begun. I will start out with the cooling salad I made yesterday:
Tomato/Cucumber Salad w/ Green Goddess
2 fresh tomatos
2 smallish cukes (I used one green, and one lemon)
the dressing
Green Goddess Dressing (adapted from Alice Waters)
1 avocado
1/4 cup olive & grapeseed oil
2T white wine vinegar
1T walnut vinegar
1T dried fines herbes
1 clove garlic
1 shallot
salt & pepper
mince the shallot & garlic and let float in the vinegars for a few minutes. Meanwhile, smash the avocado & spices to a paste, then add the vinegar mixture and the oils. Combine to whatever consistency you'd like. Add more vinegar or water to thin it. Season with salt & pepper.
Chop the veg to bite sized pieces or smaller, then toss with about 2T of the dressing. Serve at room temperature. De-lish!
NEXT, I made a crisp/crumble with about a dozen tiny yellow plums I got. The crust was just a mixture of 1T butter, some rolled grains, a little flaked coconut, and some sliced almonds. I didn't take a picture of that (yet).
NEXT, I made a cold salad of some mixed lentils I had cooked a few nights ago, and some blanched sugar snap peas. To season it I added salt, pepper, butter, and some mint paste from the Asian market, since I know mint and peas go well together.
Minted Pea and Lentil Salad
STILL GOING..... now I have several zucchini that are calling out to be prepared. I have usually made those critters into a gratin, or a fritatta, but its just too damn hot out.
I found a recipe from Jacques Pepin for a zucchini salad that does require a little heat, but not too much. I completely changed the dressing, however, so here is my take:
Lemon-Asianesque Zucchini Salad
3 zucchini, cut into sticks/pieces of whatever dimensions you'd like
Put these in a baking pan, sprinkle with salt, and cook for about 10 minutes in a 425 oven, just until they start to limp up. Here's what they looked like coming out. I had a green, a yellow, and an orange specimen, so the colors are nice:
Now I totally diverged from Pepin's recipe; his called for a simple dressing of olive oil, red wine vinegar, and black pepper.
I combined 1T peanut oil, 1T roasted sesame oil, 1t lemon-pepper seasoning, and a dash each of ground ginger and cardamom. So I really don't know what the flavor combo adds up to, but its tasty. Toss with the cooled zucchini sticks and serve immediately.
AND THERE'S MORE. I made but did not take pictures of:
- Chilled beet soup with buttermilk (didn't have sour cream to make proper borscht)
- Simple gazpacho (tomatoes, garlic, onion, basil, red bell pepper)
- Corn crepes (actually have only made the batter for this so far, but will be making them soon. Not sure what to stuff them with... possibly some of the zucchini salad for an upscale take on Calabacitas.
Time posted: 17:15 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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