Most weeks, by the time Thursday rolls around I'm ready to not cook. If we don't go out to eat, I like to whip up something simple and perhaps a little indulgent. That's where this bruschetta-type plate comes in. I simply pick up a fresh baguette, come home, slice it up and place a bunch of slices on a plate. Next I take out my oh-so-delicious ricotta from Salvatore and either use it as is or mix in a little lemon zest, or in this week's case, some fresh basil, then place it on the bread. Lastly I either slice or chop up a few tomatoes to put on top of the cheese. I'll often sprinkle a bit of sea salt over top, just for some extra pizazz. It's simple and incredibly delicious.
market week: bruschetta
Most weeks, by the time Thursday rolls around I'm ready to not cook. If we don't go out to eat, I like to whip up something simple and perhaps a little indulgent. That's where this bruschetta-type plate comes in. I simply pick up a fresh baguette, come home, slice it up and place a bunch of slices on a plate. Next I take out my oh-so-delicious ricotta from Salvatore and either use it as is or mix in a little lemon zest, or in this week's case, some fresh basil, then place it on the bread. Lastly I either slice or chop up a few tomatoes to put on top of the cheese. I'll often sprinkle a bit of sea salt over top, just for some extra pizazz. It's simple and incredibly delicious.
Filed under dinner and eat and events and market week and snacks by . August 13th, 2010 . 0 Comments
market week: mushroom + eggplant tacos
Ok, this might be the ugliest meal of all (or at least I hope so). Looks are deceiving though. The tortillas are handmade with blue corn (purchased from the market*), hence their color. For the insides I simply sauteed some portobello mushrooms and eggplant, along with some tomatoes and peppers. I used some of the fresh salsa I mentioned yesterday to bring in a some juiciness. To add a little pizazzz, I actually used a dollop of ricotta cheese and sprinkled some cilantro over top. Not the best meal ever, but certainly not bad.
Editor's Note: I didn't make the tortillas, I bought them at the market. They are handmade, just not by me.
market week: summer berry ice cream
I couldn't get too far without whipping up some kind of dessert, my sweet tooth just won't allow it. I can across this recipe for summer berry ice cream last week and it sounded pretty dang perfect. I love summer berries and I love to bake with them, but when summer brings as many heat waves as we've had this year, ice cream starts to sound like a genius idea. And so, a summer berry ice cream was made.
This recipe called for a mixture of berries, heavy cream, sugar, salt and vodka. Pretty simple. I ended up splashing a little whole milk in with my heavy cream because I didn't have enough, but I don't think it made a huge difference. I simply mashed the berries (raspberries and blackberries) and warmed up the milk on the stovetop to allow the sugar to dissolve. Once the sugar disappeared, I moved the milk to the fridge to let it cool. About an hour later I poured the milk in my ice cream maker, added the berries and churned away.
Last night we tried it for the first time and surprise, surprise, it's a keeper! Fresh berries and cream? Yes please! It's as simple as that. You taste the sweet, fresh taste of raspberries and black berries and the cool, creamy texture of local cream. It's a match made in heaven.
summer berry ice cream
makes about a quart
adapted from the New York Times
1 1/2 cups berries (raspberries & blackberries,or any other berries you have on hand, combined)
1 1/2 cups heavy cream
1/2 cup whole milk
1/3 cup sugar, plus 2 tablespoons, as needed
1/8 teaspoon kosher salt
2 tablespoons vodka
1
in a bowl, mash berries with a fork or potato masher until just slightly chunky. Set aside.
2
In a saucepan over medium-low heat, bring cream and milk to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves, about five minutes.
3
Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
4
When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer’s directions.
5
Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
market week: corn and zucchini cakes with fresh salsa
Day two brings more deliciousness. After being wowed by yesterday's corn confetti I saved the leftovers and decided to incorporate them into some lively zucchini cakes. As I mentioned earlier, vegetables are still a bit of a challenge for me, but I've found a few ways that I can get a whole bunch of ingredients and still really like it. One is salsa. I mean, who doesn't like salsa?
The second veggie bonanza comes in the form of cakes, like corn cakes or in this case corn and zucchini cakes. I had about a cup of the corn leftover from yesterday which was sprinkled with peppers and onion. In addition to that I shredded a zucchini, then squeezed as much liquid out of that I could get. Who knew zucchini has so much water in it?! In order to bind it I used some of my half white flour and eggs from the market. Pretty soon I had an ugly batter in front of me, a batter that may not look so hot but I had faith that it would be tasty.
True to form, my corn and zucchini cakes passed the test. They're super moist and flavorful with little corn bursts every now and then. I especially like the salsa on top because it just adds an extra layer of flavor (not that the cakes need it) but also a different texture and a little sauciness, kind of like a savory syrup.
corn and zucchini cakes
makes 6 4-inch cakes
1 cup corn
1 medium zucchini, shredded and drained*
1/2 cup flour (I used half white, which is like 1 part wheat/1 part white)
1 egg
1/2 cup milk
salt and pepper to taste
2 Tablespoons butter, divided
1
Combine flour, salt and pepper in a medium bowl.
2
Add egg and milk, stirring until you get a smooth, thick batter.
3
Incorporate the corn and zucchini.
4
Melt 1 Tablespoon butter in a large frying pan.
5
Pour 1/4 cup batter into the pan. I was able to place 3 cakes in the pan at once, do as many as you can.
6
Let cook until the cakes starts to brown, about 3 minutes. Flip and repeat.
7
When they're all done, plate them and top with fresh salsa or whatever floats your boat.
market week: burgers + confetti corn + salad
Last night was the big kick off to market week and I can attest, our meals were practically licked clean. Let's start with the burgers, which weren't just any old burgers. I used a blend of ground beef and ground pork to make some super juicy and flavorful patties. Then I used one of my yellow onions to make delicious caramelized onions. But wait, that's not all my friends. This is the kicker, if you look really hard you can see creamy mayonaise spread on the top of that bun. Oh yeah, I finally bit the bullet and made homemade mayo, which was one of my 30/30 items.
Let's just take a time out and talk about mayo. It has always weirded me out... it's white and jiggly and I just didn't get it. But some people love it, one being my husband. Slowly I've tried it here and there, especially when it's disguised as garlic aioli. I thought if I actually made it myself, I might feel better about it. I do. But I have to say the thing that surprised me most about it was how incredibly easy it was to make it. I mean like crazy easy! You might die if you realize how much oil is involved, but it doesn't take much more work or time than unscrewing the lid of jar.So that's the burger. On the side is a super delicious corn medley, comprised of sweet corn, peppers, onion and a little basil. The medley is so surprisingly delicious, or at least to me it was surprising. I still find myself a little caught off guard when I really love something with vegetables... I think that's a holdover from a childhood spent avoiding them at all costs. Then of course I've included a little arugula salad sprinkled with some purple basil.
It was a good dinner, one where both Aaron and I felt spoiled.
Confetti Corn
adapted from Barefoot Contessa, Back to Basics
serves 4
1 Tablespoon olive oil
1/4 cup chopped green pepper
1/4 cup chopped red onion
1 Tablespoon butter
kernels cut from 2 ears of corn
salt
pepper
1 Tablespoon fresh basil, julienned
1
Heat the olive oil over medium heat in a large saute pan.
2
Add the onion and saute for 5 minutes, until onion is soft.
3
Add the pepper and saute for 2 more minutes.
4
Add the butter to the pan and allow it to melt.
5
Over medium heat, add the corn with a pinch of salt and pepper, stirring occasionally for about 5-7 minutes.
6
Gently stir in the basil and serve hot.
tomatoes, basil + ricotta
Oh boy, the tomatoes are coming and I am so ready! I just couldn't resist these beauties when I saw them and immediately thought they were destined to be the star of the show. Then I found some purple basil and thought maybe they could co-star, because that basil was just too pretty to pass up too! So with these in mind, I set out to make a super simple little salad that was as delicious as it was pretty.
I picked up a tub of my favorite ricotta from the market near my house and whipped it with a fork to make it a little lighter. I'm mildly obsessed with adding lemon zest to my ricotta since first tasting it a few months ago... if you haven't tried it, you're missing out. After the cheese was ready I simply sliced my lovely heirloom tomatoes and basil, then arranged the tomatoes on a plate. A few plops of ricotta, a sprinkle of basil and a little drizzle of olive oil and sea salt and this number was ready to eat; no stove or oven required. And let me tell you, each bite was incredible. The tomatoes, fat and juicy with flavor, paired with the citrusy richness of the ricotta is like a little piece of summer heaven.
tomatoes + ricotta
4 heirloom tomatoes, sliced into 1/4 inch slices
1/2 cup ricotta cheese
juice of 1 lemon
zest of half a lemon
5-6 basil leaves, rolled and sliced
olive oil
about 1 teaspoon sea salt
1
In a small bowl, combine ricotta, lemon juice and lemon zest. Using a fork, whip the cheese until the zest and juice are incorporated and the cheese feels lighter, about 1 minutes.
2
Slice tomatoes and arrange on a plate.
3
Gently place teaspoons of ricotta over the tomatoes and sprinkle with the slices of basil.
4
Drizzle olive oil and sprinkle sea salt over the ingredients.
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Buttermilk ice cream
adapted from the telegraph
1 1/2 cups whipping cream
1/4 cup confectioners sugar
1 1/2 cups buttermilk
1/4 cup honey
2 tbsp whisky
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Lightly whip the cream with the confectioners sugar until it’s just thick and billowy.
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Churn in an ice cream machine and freeze for at least 5 hours, up to overnight.
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Berry Topping
2 cups fresh berries (preferably two different types, such as raspberries, currants, blueberries, strawberries, cherries)
1/4 cup sugar
2 cups fresh berries (preferably two different types, such as raspberries, currants, blueberries, strawberries, cherries)
1/4 cup sugar
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Remove from heat and let cool. Refrigerate.
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via Lottie and Doof
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3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
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1 teaspoon baking powder
1/4 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
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1 teaspoon pure vanilla extract
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