This mild pepper from Japan has become quite the culinary rage over the last handful of years. I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing them in my garden ever since. Shishito peppers are slender, bright green, and about the length of your index finger. They are super flavorful yet mild, with about one in a dozen delivering a memorable amount of heat. Consider it a party game. I love serving a huge platter of grilled shishitos with cold cocktails at the start of a big summer dinner party. Quick, easy, impressive, slightly unusual and pretty much universally adored--there should be no hesitation in adding these to the menu. Padron peppers can be prepared and served the same way, but will be hotter in flavor overall. We are in high shishito season right now, so keep an eye out at the market, and definitely grow your own next summer.
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Last night I was having dinner with some of my favorite lady friends, and we were talking about salad dressings, as you do with your lady friends. They were saying that they each always make their same standby dressing, and were enjoying this new blog feature to help get out of their ruts. We shared what each of our quick, don't have to think about it, dressing recipes are, and I had forgotten that for the longest time this one was mine. The mellow rounded sweetness of the sherry vinegar and the rich roasted nuttiness of the hazelnut oil are a combination that is tough to beat. It also makes one of my favorite birthday or hostess gifts. A bottle of each, and perhaps some great salad servers, have yet to make anyone unhappy. Use this dressing as an excuse to use up any hazelnuts that are left over in your pantry from some long-forgotten holiday cookie recipe. I love subtly mirroring the dressing in the salad ingredients.
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I love rhubarb. I love it for it's old fashioned vibe. I love it for it's color, striking tartness, and even for it's moderate shelf life. I also love it for showing up so darn early in the spring and sticking around for several months. And I too was at first intimidated by those long, irregular-shaped, tough magenta stalks at the market. I actually overheard a conversation at our market up here recently, where a woman who had just bought a weekend house near the Delaware discovered she had huge decades-old rhubarb plants growing on her property. However she didn't know when it was time to pick them. Nor did the young woman working the farm stand, so I jumped in with what I knew. She had been waiting for them to turn red, ripen, to pick. I explained that some heirloom varieties, have very little red, and the stalks can range from thin to the thicker more uniform we're used to seeing in grocery stores. I generally go by feel, but you can harvest stalks when between ten and fifteen inches long, avoiding letting them go too long and become tough, dry or woody. Once you get your rhubarb back you your kitchen, from yard or market, they really are one of the most simple fruit to prepare. Make sure all traces of the leaves are trimmed off, as they are not edible. Rhubarb have a bad rap for being stringy, as in celery stringy, but as long as they are cut in small pieces before cooked, the strings will not be a nuisance. For good measure, or habit, I tend to peel two or three strings off each stalk, from end to end, but not too much, as you are also peeling off any of the great magenta color. Wash the stalks well and then cut into slices between an half inch and an inch thick. You can then roast the pieces, throw them in to brighten up a rich stew, or as I do most often, simmer them down to a quick rhubarb puree or sauce. Pack the rhubarb into a sauce pan or small pot that holds the pieces sort of snugly. Add enough water to come up about 3/4 of the way up the sides of the slices, and simmer over a medium-low heat, until the rhubarb has broken down and is tender. Add more water if the mixture seems to be getting to dry or risking burning at all. When finished you can mash it up a little to have a sauce with more texture, or use a food processor, blender or immersion blender to give you smoother final product. If you are looking to use the sauce as a topping by itself, add about a tablespoon of sugar per large stalk of rhubarb when simmering down, or another classic way to cut rhubarb's intense sourness is to add at least 1 part strawberries for every 3 parts rhubarb when starting the sauce. Taste when finished and adjust sweetness if necessary. Vanilla beans, ginger, orange, cinnamon, almost all berries and apples are all great additions as well. Make a big batch. Eat it warm or ice cold. Spoon it over ice cream, blend it into cream cheese, swirl it in yogurt or oatmeal, drizzle it over a wedge of Stilton or duck or game meats, whisk it into your vinaigrette, blend it with ice for your margarita. Really, what other fruit, the northeast no less, is quite so versatile? | ||||||||||||||||
For another step in my continued fight to close down the salad dressing aisle in grocery stores, I'll offer you a homemade salad dressing recipe each week. Fresh oregano certainly has a pronounced flavor, but actually so much more mellow and herbal and complex than what dried drab green flecks and pizza restaurant shakers have lead you to believe. We had this dressing last night on crisp fresh red leaf romaine, a small handful of fresh sorrel leaves (both sliced into ribbons, both from our garden), cucumber, and a generous handful of toasted sesame seeds. This vinaigrette would also be incredible on a salad of baby spinach, chickpeas and sliced hardboiled egg, or as a base for a potato salad. Also, P.S., oregano is probably the most idiot-proof herb to grow, super hearty, pops up first in the spring and faithfully returns each year. Grab a plant and stick it almost anywhere in your yard now for years of salad dressings and marinaras to come.
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When I refer to our microfarm, I am talking about just over five thousand square feet of heirloom gardening spaces, that my husband and I have carved out, cared for, slowly added to and greatly benefitted from for the last almost decade. Our home sits on a very rural, mostly wooded, forty-five acres, so anytime we felt like we could handle a little more weeding, or heard from enough friends what a thrill it was to dig up potatoes in the fall—in went another sizeable garden space. Until we are now left with our own personal work camp in the Catskills. Collectively, this year is the largest to date. Two summers ago I was well into my pregnancy, and not so agile in the bending-digging-weeding routine. Last summer we had a seven month old son who cut our two-person-powered time to bend-dig-weed exactly in half, needing to be nursed or held or kept out of the fierce sun by one of us almost at all times. Each season we vow to go easy on ourselves. Each season we do just a little more than what would be considered sane. Compared to previous years, we felt like we had it wholly together this time, and are planted to capacity—despite the fact that the plan had been to leave our oldest and largest space empty for a season to sensibly replenish. But I once again fell victim to the gorgeous seed catalogues, web sites, and that plant pusher, Trina, at the incomparable Silver Heights Farm, and can not cut myself off once my palms get sweaty and pulse quickens. Because in the end it is about food! Food I remember from some meal, food I can’t easily buy around these rural parts, food I can’t get until this time of year, food I have been dying to try to cook with, and more than anything, food I am picturing laying out on a giant rustic white platter and presenting to a dozen or so dear friends seated around the table made of antique barn wood on our porch. How can I possibly expect to limit myself? (more…) | ||||||||||||||||
Here's a great little dish using those irresistable watermelon radishes and microgreens now growing at a farmers' market near you. Ready in under a half hour, this would be a deceptively easy, super impressive first course for a local-chic dinner soiree. Or triple the scallops, and pair it with cool buckwheat soba noodles dressed with sesame vinaigrette and sprinkled with additional microgreens for a light and springy main course. Either way it uses some of the best items our farmers are offering up at this moment. And after months and months of braised root vegetables, some very welcome fresh leafy crunchy variety.
[caption id="attachment_2004" align="aligncenter" width="600"] http://www.pitchforkdiaries.com/2011/03/25/pan-seared-sea…crogreen-salad/[/caption] | ||||||||||||||||||||||
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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
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