by Sam Tackeff | Jul 5, 2009 | Farmers Market, Salads, Vegetables
Summer squash is upon us at farmers market! And it’s cheap cheap cheap! I’ve been getting it for a dollar a pound or less, and using it baked, in salads raw, in soup, or just sliced thinly and sauteed with a little bit of olive oil, lemon juice, thyme, salt and pepper.
Today I decided that I’d go for it baked with potatoes and cheese in a little gratin – enough substance for a main meal, served with a little fresh salad of tomatoes, roasted peppers, and fresh herbs. I’ve been trying to make a good amount of my meals vegetarian, and this combo was both tasty and quite satisfying, even for the omnivores.
The trick to this gratin is slicing the potatoes and squash really thinly, so they cook up speedily and the whole dish is cooked through. And for the tomato salad, you want to use really ripe tomatoes, preferably heirloom tomatoes, that haven’t been refrigerated, otherwise you won’t have the burst of flavor that is so delicious in this salad.
Summer Squash and Potato Gratin – serves two as a main course
:: Preheat oven to 375 degrees. On a mandolin or with a peeler, very thinly slice a pattypan squash, a summer squash (or zucchini), and a russet potato into a medium bowl. You want to make sure your potato is paper thin, or else it won’t cook all the way through. Thinly slice a shallot, and add it to the mix. Coat mixture with several good glugs of tasty olive oil, add in a few sprigs of fresh thyme, a good pinch of Maldon or other coarse salt, some fresh black pepper, and a half a cup (or more) of freshly grated Parmesan cheese. Toss well, and somewhat evenly layer into an 8-inch cake pan, lined with foil, cover with another layer of foil, and bake for about 40 minutes. Take the foil cover off, and bake an additional 15-20 minutes until top is slightly browned and crispy.
Summer Herb and Tomato Salad
:: In a bowl, slice a few really good heirloom tomatoes, about a cup of roasted red peppers, and a good handful of chopped basil, parsley, and mint. Dress with a simple balsamic vinaigrette – one part balsamic to about three parts olive oil, and a dash of salt and pepper. You can add some green lettuce, optionally. If you don’t have roasted peppers – make some – preheat the oven to 400, and pop the peppers onto a foil lined baking sheet, turning every 10 minutes or so until they have charred slightly on the outside. Let ’em sit for ten minutes or so until they are cool enough to peel, then peel, and remove the inner seeds and the stem. If you still don’t have peppers – just add a few more tomatoes, and maybe a few cubes of fresh bread if you want. Almost like panzanella. That’s about it.
by Sam Tackeff | Mar 18, 2009 | Salads
Just a few months ago I wrote about my simple fennel salad, a kitchen standby that tastes absolutely fresh and delicious, and requires only about five minutes of one’s time to make. The standard version requires fennel, good Parmesan, salt, pepper, a lemon vinaigrette and some fresh herbs- a winning combination.
While I make a point to get variety into my meals, both for myself, and for your viewing pleasure, some dishes (like this one) are so good that they get heavy rotation in the kitchen. I take a lot of pleasure in tweaking these favorites each time based on ingredients I have on hand, and seasonal variety. This version, for instance, includes grapes, aged gruyere, and meyer lemon.
Today, my quest for lunch began with one beautiful meyer lemon, sitting on my counter, just waiting to be used. Meyer lemons are much sweeter than the regular yellow lemon, more of a cross between a lemon and a mandarin orange, imported to the United States a little over one hundred years ago from China. These little fruits are absolutely delicious.
As I searched through the fridge, I came across a fennel purchased at the farmers market that had been hiding, and a little bit of leftover aged Gruyere that I had bought from Cowgirl Creamery. With such delicious ingredients, I knew that I wouldn’t be letting my little lemon down.
Today’s Simple Fennel Salad, revisited: Simply toss one fennel bulb, shaved or thinly chopped, with a handful of plump green grapes, and some aged gruyere. Top with a lemon vinaigrette: one meyer lemon, a few good glugs of extra virgin olive oil, some pepper, and coarse salt.
Other things you can do with fennel salad: I like the idea of pairing fennel with cheese, fruit, and a citrus-y vinaigrette, but even within that structure, there are endless possibilities. I might do it with apples, orange slices, or pears. I might add feta and olives and call it greek. A big handful of fresh herbs, such as parsley, thyme, or mint always complements the flavor. You can also add color by adding some grated carrots, mushrooms or arugula. You could also toss in a handful of fresh walnuts, or lace it with some prosciutto, or top with some white anchovies. Get where I’m going here? This salad allows for freedom and creativity which is why I love it so much!
As part of a menu: I think that this salad is great on its own, or with a little bit of good bread, but it would be equally nice paired with some grilled shrimp, chicken or fish, with a side of roasted potatoes.
by Sam Tackeff | Mar 9, 2009 | Pantry Staples, Salads, Soups
I’m a big fan of cooking a batch of basic grains at the beginning of week to have on hand for quick meals or sides. With some simple additions, these staples allow you easily prepare something tasty at all times without having to spend forty minutes cooking every meal. I try to mix up which I cook each week: sometimes it’s a pot of brown rice, other times bulgur wheat, or farro, or a combination mixture with beans.
This week I cooked bulgur wheat and chickpeas and used it as the basis for a few different dishes. (I made one batch: in a small saucepan, cover a cup of dry bulgur (I use a larger coarse grain bulgur) with two cups of boiling water and a tablespoon of olive oil. Bring back to a boil, add a can of chickpeas, turn down and simmer covered for thirty minutes or so until tender, seasoned with salt and pepper to taste.)
Not Quite Tabbouleh Salad. (pictured above) Take a cup of the cold bulgur and chickpea mix, add a few tablespoons of fresh parsley, some chopped cherry tomatoes, a few teaspoons of sweet onion if you have it (I didn’t), a hint of cumin, and a few teaspoons of lemon juice to taste. Season with salt and pepper, and enjoy!
Middle Eastern Yogurt Soup: Heat a clove of minced garlic in some chili oil, or (olive oil with a bit of chili powder), add a cup and a half of yogurt, and stir until hot. Add this to a half a cup of warm bulgur and chickpeas. If desired serve with some mini meatballs. (I used Ikea swedish meatballs and it tasted just delicious.)
Just plain, thanks: served simply with a side of grilled lemon chicken and some garlicky sauteed broccolini.
Take a trip around the world: I try to come up with my permutations for these grains by picking a flavor “destination”. If I want Moroccan, I’d add some cumin, cinnamon, smoked paprika and maybe some chopped dried apricots. For France, I might add some Herbes de Provence, and some roasted fennel, and top with a lemon vinaigrette. For Greek, I might do the “not quite tabbouleh” and add some feta cheese, and cucumber. For Italian, I might add some toasted pine nuts, sage, and cubed butternut squash. I find the possibilities doing this endless, and it’s a great way to mix things up without getting bored!
The bottom line… Having these grains on hand make meals simple, make economic sense, provide a healthy alternative when hungry for a snack, and are tasty and delicious. Just make a pot!
by Sam Tackeff | Feb 9, 2009 | Salads
To think that I almost missed out completely on the joyful possibilities of cole slaw… After years of being served the gloppy, mayo mess at summer picnics or lobster pounds, I had developed an extremely negative association with anything that called itself “slaw”. Fortunately I learned that all slaw is not the same, and there are some really fantastic versions out there with endless varieties of of crispy, crunchy vegetables dressed lightly and most importantly not swimming in jarred mayonnaise. (more…)
by Sam Tackeff | Jan 30, 2009 | Salads
As I child, I did not like fennel. Raw, it has a crisp, bold, anise flavor that takes some getting used to. Luckily for me, our palates tend to change over time, and now I can’t seem to get enough of the fresh, crunchy and delicious vegetable. I’ve been picking up a bulb every week at my farmers market in Noe Valley. Conveniently, fennel is a hardy plant, a member of the Apiaceae family, and can be grown year round here in Northern California.
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