Something to do with asparagus right now...(and what I'm having for dinner.)

	asparagus olive oil salt sesame oil toasted sesame seeds (a mixture of white and black, if available) Heat oven to 350° F. Toss asparagus stalks in olive oil and sprinkle lightly with salt.  Roast asparagus at 350° on a baking sheet in the middle of the oven, until tender.  Depending on the thickness of the stalks they will take about 15-20 minutes.  Half way through roasting gently move the stalks around, turning them over to cook evenly. Allow the asparagus to cool slightly.  Dress with a delicate drizzle of sesame oil.  Sprinkle with black and white sesame seeds and toss to combine. Serve as the base of a frisee or mixed greens salad topped with a poached egg and a very lemony vinaigrette.

April 1st.  The "I think I can, I think I can..." continues.  I think I can make it to the end of this relentless Catskill's winter.  Right now, even as I type this, one day after we were admiring deep purple crocuses at my mother's for Easter, there are wide swirls of snow flurries mocking me outside the windows over my desk.

But the garden seeds have been ordered.  Seedlings will be started shortly.  And our neon pink rhubarb stalks have just broken through the cold muddy ground.  And chives.  And oregano.  Maybe ramps next.

In the meantime, while I am fantasizing about warm weather cooking, getting to take daily advantage of vibrant fresh produce, with their bright colors and refreshing textures, I'm tucking away some other favorite produce, soon to be gone until the late fall. (more…)

This remarkably quick meal is a colorful and crunchy way to use the insanely good soft shell crabs that are coming into season right now.  I made this for my husband and I a few nights ago, and was so pleased with the speed to wow ratio.  But in addition it was so so so good that we craved the exact same thing for dinner the following night with the extra crabs I bought to photograph for the blog.

Though the crabs need to be served immediately after pan-frying, they take just minutes, and so still could be a great alternative for a small group BBQ, turning out crabs as you would burgers off the grill.  You can also skip the rolls and just serve them atop a salad of greens and slaw.

I also highly recommend trying the same recipe using thick green tomato slices in place of the crabs later in the summer.  Oh, how I love cooking during these months...

 

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It's soft shell crab season!  From mid-May to early September for the east coast, and longer if you are near the gulf coast, we are in the time of year when these sweet, oceany delicacies are popping up practically all over.

Soft shell crabs are regular crabs who have outgrown their current hard exoskeleton, and have shed it as most crustaceans do.  Within a few hours their new, soft under-skeleton starts to harden if they remain in the ocean's cold water.  But if caught during that precious window, the shell is soft enough where the entire animal, shell and all, is tender enough to be consumed.  Not only are they plump and sweet and briny, but you get all of that delectable crab goodness without having to deal with cracking and mallets and bits of flying shell.  It also allows for pretty cool whole crab presentations.

There are a few small bits of the crab that need to be removed (or cleaned or dressed) before cooking and eating.  Your fishmonger can generally do this for you, but ideally it should be done right before cooking to maintain maximum freshness.  It is just four simple steps, and worth trying yourself. (more…)

Here's another recipe to break up your asparagus monotony (that is, unless you are coincidentally eating sesame asparagus nightly).

When cooked at its freshest, grilled asparagus spears are practically candy.  Tender, sweet, nutty, with a slight tang from the rice vinegar, this recipe is a natural in asian-inspired meals.  Try it alongside grilled chicken or salmon (using the same dressing as a marinade for those too), or tossed with noodles.  I imagine the stalks would be stunning draped across a big platter of this peanut noodle dish from ramshackleglam.com.

They can definitely be grilled a day ahead and served cold or at room temperature, for an excellent effortless entertaining side dish.  Just save the final dressing and sesame seed tossing for right before serving.

	Grilled Sesame Asparagus by Catie Schwalb Serves four, as a side dish. 2 tablespoon rice vinegar 1 clove of garlic, crushed and finely chopped 6 tablespoons toasted sesame oil Salt, to taste 1 lb asparagus, woody ends trimmed 3-4 tablespoons toasted sesame seeds Heat grill to medium-high. Combine the vinegar and garlic in a bowl, and allow to sit for 10 minutes, to infuse the vinegar with the flavor of the garlic. Then, while whisking constantly, pour the sesame oil into the bowl in a slow, thin stream. You can also stream the oil in slowing through the top of a blender. Taste, and adjust salt. Toss asparagus with half of the sesame dressing. Grill until tender, about 2-5 minutes per side, depending on thickness of stalks. Turn down heat if they start to blacken too quickly.  When cooked through, remove from grill and toss with remaining dressing and toasted sesame seeds. Serve immediately. Alternatively, you can allow the asparagus to cool after grilling and keep in the refrigerator until ready to use. Just before serving toss with dressing and sesame seeds.

As hinted at earlier this week, asparagus is bustin' out all over on our micro-farm.  One of the very first signs of a long season of fresh food from the gardens, this perennial faithfully returns each May, basically without us having to do a thing.  (That's my kind of garden vegetable!)

Since it is never better than right now, we'll eat just-picked asparagus almost every night for dinner for the next several weeks.  Then finally, when we can't stand it anymore, which fortunately is right about when the asparagus season peters out, we'll put our asparagus habit to bed for another 11 months.  Once you've had it this fresh and this good, you are spoiled for anything trying to masquerade as asparagus in the rest of the year.

But it is a challenge to keep it interesting in the dinners ahead.  Even as good as it is, when having asparagus almost nightly, sauteing, grilling, and soup-ing gets old quickly.  This savory galette was a very welcomed change, and was gobbled up quickly last evening.  It would also be wonderful for brunch, or cut in small squares for late spring hors d'oeuvres. I have been on a galette with corners kick this year, but feel free to form it in the more traditional round shape, or any free-form shape that works for you and your stalks.

1 single pastry crust (half of the recipe posted here, in my "Pie Crust 101" piece)
1 large bunch fresh asparagus, about 8 ounces, washed and woody ends trimmed.
1 1/2 cups shallots, sliced thin (4-5 large shallots)
1 cup ricotta (here's my recipe for homemade fresh ricotta)
1 tablespoon lemon zest, from about one lemon
2 eggs
salt
olive oil, for roasting and sauteing

Heat the oven to 350 F.

Make the pastry crust, as described here, and allow to rest for thirty minutes in the refrigerator.

Lightly toss asparagus with about a tablespoon of olive oil and a light sprinkling of salt.  Roast on a baking sheet in the oven until about half way roasted.  For pencil-thin asparagus this took six minutes.  Roast longer for thicker stalks.  Do not roast all the way, as they will continue to cook when the galette is baked.  Remove from the oven and set aside.

Increase oven temperature to 425 F.

In a wide saute pan, heat one tablespoon of olive oil on medium high heat.  Add shallots and stir to coat with oil.  Turn heat down to medium-low and slowly cook, stirring every few minutes, until fragrant, light amber, and caramelized, about 15 minutes.  Lower the heat if they start to brown too quickly.  Set aside.

Combine ricotta, lemon zest and a good pinch of salt.  Taste, and adjust salt if necessary.  Add one egg and mix thoroughly.

Roll out pastry dough to 1/4 " thin and transfer to a baking sheet, either by gently folding in quarters, or rolling around your rolling pin.  Spread a thin, about 1/4" layer of the ricotta mixture on the dough, leaving at least an inch boarder of dough around all sides.  Top with caramelized shallots, and then asparagus.  Fold dough up and over on all edges and crimp where necessary to hold in place.

For a more golden crust, mix one egg with a tablespoon of water, and using a pastry brush, gently brush perimeter of the crust with the egg wash.

Bake at 425 F for 35-40 minutes, until the crust is golden brown.
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	Asparagus Ricotta Galette, with Caramelized Shallots and Lemon Zest. By Catie Schwalb Makes one 9" square or round galette. 1 single pastry crust (half of the recipe posted here, in my "Pie Crust 101" piece) 1 large bunch fresh asparagus, about 8 ounces, washed and woody ends trimmed. 1 1/2 cups shallots, sliced thin (4-5 large shallots) 1 cup ricotta (here's my recipe for homemade fresh ricotta) 1 tablespoon lemon zest, from about one lemon 2 eggs salt olive oil, for roasting and sauteing Heat the oven to 350 F. Make the pastry crust, as described here, and allow to rest for thirty minutes in the refrigerator. Lightly toss asparagus with about a tablespoon of olive oil and a light sprinkling of salt.  Roast on a baking sheet in the oven until about half way roasted.  For pencil-thin asparagus this took six minutes.  Roast longer for thicker stalks.  Do not roast all the way, as they will continue to cook when the galette is baked.  Remove from the oven and set aside. Increase oven temperature to 425 F. In a wide saute pan, heat one tablespoon of olive oil on medium high heat.  Add shallots and stir to coat with oil.  Turn heat down to medium-low and slowly cook, stirring every few minutes, until fragrant, light amber, and caramelized, about 15 minutes.  Lower the heat if they start to brown too quickly.  Set aside. Combine ricotta, lemon zest and a good pinch of salt.  Taste, and adjust salt if necessary.  Add one egg and mix thoroughly. Roll out pastry dough to 1/4 " thin and transfer to a baking sheet, either by gently folding in quarters, or rolling around your rolling pin.  Spread a thin, about 1/4" layer of the ricotta mixture on the dough, leaving at least an inch boarder of dough around all sides.  Top with caramelized shallots, and then asparagus.  Fold dough up and over on all edges and crimp where necessary to hold in place. For a more golden crust, mix one egg with a tablespoon of water, and using a pastry brush, gently brush perimeter of the crust with the egg wash. Bake at 425 F for 35-40 minutes, until the crust is golden brown.

 

A walk in our woods today very pleasantly revealed that these ramps...



which we dug up from friends' woods last spring, which is overrun with them, and attempted to transplant to our woods...have successfully made it through this relentless winter and have become these ramps...



having successfully taken root and are now growing for us here!

If you haven't seen them already, ramps will be out in all their garlicy-oniony-wild leeky glory at the farmers' markets and on menu specials very shortly.  Here's a piece I did on them just a year ago, with a lot more rampalicious information.  And here are two recipes to start the drool:

Spicy-Tart Pickled Ramps

Ramp and Potato Tortilla

 

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.

Remove the adductor muscle from the scallops.  Pat dry with paper towels and keep refrigerated.

In a small bowl combine the radish slices with the sugar and salt.  Allow to sit for about five minutes.  They are ready to use at this point, or can be refrigerated for up to four hours.  Before using, rinse gently and blot with paper towels.

Put the rice vinegar in a small bowl, with a small pinch of salt.  Gradually whisk in the sesame oil.  Set aside.

Arrange radish slices on plates.

Remove scallops from the refrigerator, season lightly with salt. In a saute pan, over high heat, melt a tablespoon of butter with a tablespoon of oil. When hot and shimmering carefully add the scallops to the very hot pan. Do not move them at first. After about a minute gently check to see if they are stuck to the pan, and if browning too quickly. Turn down heat slightly, if so. After about another minute, they should be nicely browned an caramelized, flip to the other side and sear for another minute.

Place scallops on radish slices on serving plates. In a medium bowl toss microgreens with sesame dressing (you may not need to use all of it), and top scallops with dressed greens. Serve immediately.

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	PAN-SEARED SEA SCALLOPS, WITH PICKLED WATERMELON RADISH AND MICROGREEN SALAD Serves 4, as an appetizer. Triple recipe for a main course. 4 large sea scallops 12 thin slices of watermelon radish. (Other radish varieties will work well too, but will have a bit more bite.) 1 tablespoon sugar 1 teaspoon salt 1/2 cup loosely packed microgreens 2 teaspoon rice vinegar 2 tablespoon sesame oil 1 tablespoon unsalted butter 1 tablespoon canola, vegetable, or peanut oil Remove the adductor muscle from the scallops.  Pat dry with paper towels and keep refrigerated. In a small bowl combine the radish slices with the sugar and salt.  Allow to sit for about five minutes.  They are ready to use at this point, or can be refrigerated for up to four hours.  Before using, rinse gently and blot with paper towels. Put the rice vinegar in a small bowl, with a small pinch of salt.  Gradually whisk in the sesame oil.  Set aside. Arrange radish slices on plates. Remove scallops from the refrigerator, season lightly with salt. In a saute pan, over high heat, melt a tablespoon of butter with a tablespoon of oil. When hot and shimmering carefully add the scallops to the very hot pan. Do not move them at first. After about a minute gently check to see if they are stuck to the pan, and if browning too quickly. Turn down heat slightly, if so. After about another minute, they should be nicely browned an caramelized, flip to the other side and sear for another minute. Place scallops on radish slices on serving plates. In a medium bowl toss microgreens with sesame dressing (you may not need to use all of it), and top scallops with dressed greens. Serve immediately.

[caption id="attachment_2004" align="aligncenter" width="600"] http://www.pitchforkdiaries.com/2011/03/25/pan-seared-sea…crogreen-salad/[/caption]

 

 

Kiss me!  I'm nearly 1/4 Irish!

The tradition of enjoying a "drop of the hard stuff" on St. Patrick's Day is an old custom known as Pota Phadraig or Patrick's Pot.  The legend goes that St. Patrick taught a stingy innkeeper a lesson, when served a less than generous portion of whiskey.  He threatened the innkeeper, claiming there was a demon in his basement who thrived on dishonesty.  The next time St. Patrick returned to the inn, the innkeeper made a point of having the glasses overflowing and declaring that everyone should enjoy a drink on the day for St. Patrick.  Well played.  That's my kind of saint.

My more than generous and much more than 1/4 Irish neighbor recently shared with me her family recipe for homemade Irish Cream.  This elixir is whipped up in a minute or two and kicks Bailey's to the curb.  Creamy, sweet, swirling with rich flavor, this Irish Cream tastes decadent and very special.  Chill it well and enjoy it on the rocks, added to coffee, drizzled over ice cream, or dare I say...in a milkshake.  Anyway you choose, a treat indeed, for a fraction of the cost of store bought, you know exactly what's in it and can adjust the alcohol strength to your liking.

Have a safe and lucky St. Patrick's Day.

Sláinte!

	HOMEMADE IRISH CREME makes approximately one quart. 1/2 cup heavy cream 1/2 cup milk 1 14 ounce can sweetened condensed milk 1 1/2 cups Irish whiskey (I use Jameson's) 1 teaspoon instant coffee 2 teaspoons thick chocolate syrup (I use Fox's U-bet) 1 teaspoon vanilla extract 1/2 teaspoon almond extract Mix all ingredients thoroughly in a blender, or whisk by hand. Pour into a clean container, and refrigerate to chill. Drink cold, over ice, added to a cocktail, or over ice cream. Will keep in the refrigerator for up to two weeks. Shake well to combine if it separates from sitting.

It was announced yesterday that Mark Bittman's weekly column in the New York Times will end its thirteen year delicious, informative, enthusiastic, and encouraging run.

http://www.youtube.com/watch?v=kqChHSsf42c

I have learned many lessons from Mr. Bittman's column.  Starting in 1997, a year after I graduated from college, I cooked recipe after recipe from his writing and suggestions and road maps of seasonal dishes.  His overarching philosophy of don't be intimidated, just get in the kitchen and make good, real food--"It's not rocket science"--is the cornerstone of what I deem most important in the work I do and what I am most trying to impart in this blog.

His article The Well-Dressed Salad Wears Only Homemade in 2006, not only instantly convinced me to remove all store-bought salad dressing from my life, but also started my path of questioning any and all store bought food-stuffs.

He sent my husband and I on a scavenger hunt through winding cobblestoned back streets of Genoa, Italy, and putting Genoa on our itinerary at all, because of his completely intriguing description of the hole-in-the wall greasy spoon, Trattoria Maria, as "one of my favorite restaurants in the world." It ended up being our favorite city of the trip---the trip on which we got engaged.

His coverage of Jim Lahey's no-knead bread technique, sent me, and throngs of other eager cooks, out in search of hearty lidded cast iron cookware (according to the sales person at the Le Creuset outlet in Woodbury Commons: "Are you here because of The Bread?"), and got the country excited about making homemade bread.

I encourage you to go back over his fun, relaxed and heartfelt collection of pieces, and cookbooks (How to Cook Everything, 2,000 Simple Recipes for Great Food) and find some new favorite recipes.

Thank you, Mr. Bittman.  Looking forward to what's next on the menu.

A few of my favorites from the past years, that I return to again and again:

Soto Ayam--Indonesian Chicken Soup with Noodles and Aromatics

Chard Stuffed with Lemon Saffron Risotto and Mozzarella

Chicken Biriyani

101 Simple Salads for the Season

101 Simple Appetizers in 20 Minutes or Less

Almond-Apricot Granola Bars

Though apples are excellent long-keepers, and will be around for months at the markets, they never taste better to me than right now--sun still warm in the sky, "transition" jacket getting pulled out of the closet, leaves crunching beneath my feet, and halloween fast approaching.



Grab a few extra apples at the farmers' market this week, and try this salad I posted in the early spring.  Pea shoots might still be available, but if not, late season salad greens, particularly arugula, would be a great addition.

Pea Shoot, Celeriac, Apple and Hazelnut Salad

Ummmm...eggs...ramps...potato...



When my brother returned from his junior year in Spain, he craved the egg tortilla espanola found on the counter at most tapas bars and eateries.  It also happened to be one of my favorite recipes I learned in my "egg" lesson in my first weeks in culinary school (thank you Chef Justin).  The farmer who I get my ramps from, Rick Bishop, has mentioned to me a few times how much he likes to cook ramps and eggs together.  With a good amount of my own foraged ramps still left, this turned out to be a great combination.

Remove potato and ramp from the oil, and combine in a bowl with the eggs.

Leave about teaspoon of oil in the pan, bring to medium-high heat, and add the potato, ramp and egg mixture to the pan. Reduce the heat to medium-low and allow the tortilla to cook for about 10 minutes, until mostly set. Gently flip the tortilla to cook for about 5 minutes more on the other side. You may do this by inverting the tortilla onto a plate and then sliding back into the pan if helpful.

When cooked through, remove to a plate, allow to cool slightly, slice and serve. The tortilla is also great served at room temperature, and even cold. Would be lovely for lunch or brunch with some grilled asparagus, crusty bread, and a green salad.
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	RAMP TORTILLA by Catie 1/4 cup olive oil 2 medium to large potatoes, peeled and sliced thin 6 ramps, cleaned, sliced thin, keeping leaves and stalks separate 4 eggs salt and pepper, to taste Peel potatoes and slice thin, about 1/8 of an inch, and pat dry. Keep the slices as uniform in size as possible. Beat the 4 eggs in a bowl, season with salt and pepper, and set aside. Heat oil in an 8" pan, non-stick if possible. When oil is hot, fry potato slices until tender and just starting to crisp around the edge. Just before they are finished, add the slices of the ramp stalk, and at the very last few seconds, add the ramp greens. Remove potato and ramp from the oil, and combine in a bowl with the eggs. Leave about teaspoon of oil in the pan, bring to medium-high heat, and add the potato, ramp and egg mixture to the pan. Reduce the heat to medium-low and allow the tortilla to cook for about 10 minutes, until mostly set. Gently flip the tortilla to cook for about 5 minutes more on the other side. You may do this by inverting the tortilla onto a plate and then sliding back into the pan if helpful. When cooked through, remove to a plate, allow to cool slightly, slice and serve. The tortilla is also great served at room temperature, and even cold. Would be lovely for lunch or brunch with some grilled asparagus, crusty bread, and a green salad.

This past weekend friends who live near us upstate, on an area overrun with ramps, graciously invited us over for our second annual swap of all-we-can-pick ramps for a pick-up truck full of our "like gold" sheep manure for their garden. (So very cutting-edge-hipster-locavore.   Then again, poop for weeds...)

After a very muddy morning, we brought home two substantial garbage bags of ramps with their roots and soil intact, to transplant to our woods, and a very generous shopping bag of loose ramps to cook and eat.   I got to work on a big batch of these slightly hot, slightly sweet, bright and tangy pickled ramps that night.  I am now addicted, and looking forward to ice cold pickled ramp martinis later this summer.  Oh, and picked ramps also go brilliantly with fish and roasted meats, on sandwiches, or alongside cheeses and charcuterie.

1 dried thai chili, about 2" long, seeds removed for less spice
1 bay leaf

Bring a large pot of salted water to boil. Have a bowl of ice water ready nearby. Blanch ramps in salted water for about 30 seconds, and then shock in ice water to stop the cooking. This will preserve some of the ramps' color. Dry and transfer to a quart sized jar.

In a non-reactive pot, combine vinegar, sugar, water, ginger, chili, bay leaf, and spices. Bring to a boil, remove from heat, and pour over blanched ramps.

Cool, cover and refrigerate. Ramps will be sufficiently pickled in about 3 days, and will keep in the refrigerator for a few weeks. If you'd like to preserve them longer, process in a canning water bath to seal jar.
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	SPICY-TART PICKLED RAMPS by Catie 2 large bunches of cleaned ramps, stalks only, trimmed of greens (about 2-3 cups, loosely packed) (Save greens for scrambled eggs.) Kosher salt 1 cup cider vinegar 1 cup water 1/3 cup sugar 1 tsp coriander seed 1 tsp black mustard seed 1 tsp fennel seed 1 tsp peppercorns, white, green, or black, or combination 2 1/2" piece of ginger root, cut in 1/2" pieces 1 dried thai chili, about 2" long, seeds removed for less spice 1 bay leaf Bring a large pot of salted water to boil. Have a bowl of ice water ready nearby. Blanch ramps in salted water for about 30 seconds, and then shock in ice water to stop the cooking. This will preserve some of the ramps' color. Dry and transfer to a quart sized jar. In a non-reactive pot, combine vinegar, sugar, water, ginger, chili, bay leaf, and spices. Bring to a boil, remove from heat, and pour over blanched ramps. Cool, cover and refrigerate. Ramps will be sufficiently pickled in about 3 days, and will keep in the refrigerator for a few weeks. If you'd like to preserve them longer, process in a canning water bath to seal jar.

On a trip to the farmers market it doesn't serve you to bring a list or to have rigid expectations.  The most effective shopping there is always done by just discovering what is the very best of this week's offerings.  As mentioned before, that can sometime be rough in the less produce-friendly times of year.



This week the stars, or farmers, seemed to align.  There are a few bonuses of spring starting to show up, and enough cold storage winter vegetables left to anchor a recipe.

I found sweet, plump shallots, an abundance of hearty greens, luscious queso blanc made from goats milk, and had a few bags of organic polenta from a farm in Ithaca, NY, I had stocked up on during a previous market day.  They all came together beautifully in this comforting, yet bright dish.  A great vegetarian meal, or elegant side dish, that could be easily expanded to a more substantial meal by adding some braised chicken thighs or aromatic local sausages to the mix on top.

Cayuga Pure Organics
4 Cups homemade stock, chicken, turkey or vegetable
6-8 large shallots, cut in wedges, from Muddy River Farm
4 oz goat cheese (I used a goat queso blanc), from Patches of Star Dairy Farm
2 large bunches of greens (spinach, dandelion, tatsoi, kale, chard), about 12 oz, from Two Guys from Woodbridge, roughly chopped

Bring the stock to a boil.  Gradually whisk in polenta, and return to a gentle boil.  Cook for 5-8 minutes, stirring frequently, until grains are at desired softness, polenta has thickened, and excess liquid has been absorbed.  Season with salt and pepper to taste.  You may add a tablespoon or two of butter or olive oil to add some richness.

Heat a tablespoon of cooking oil in a wide pan.  Add shallots and cook over medium-low heat, slowly, until slightly caramelized, about 10 minutes.  Increase heat and add greens, and saute just until wilted.  Season with salt.

Spoon polenta on plates.  Top with greens and shallots.  Crumble goat cheese on top.
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	POLENTA WITH GOAT CHEESE, SHALLOTS AND GREENS By Catie Serves 4 2 Cups coarse-ground polenta (not instant), from Cayuga Pure Organics 4 Cups homemade stock, chicken, turkey or vegetable 6-8 large shallots, cut in wedges, from Muddy River Farm 4 oz goat cheese (I used a goat queso blanc), from Patches of Star Dairy Farm 2 large bunches of greens (spinach, dandelion, tatsoi, kale, chard), about 12 oz, from Two Guys from Woodbridge, roughly chopped Bring the stock to a boil.  Gradually whisk in polenta, and return to a gentle boil.  Cook for 5-8 minutes, stirring frequently, until grains are at desired softness, polenta has thickened, and excess liquid has been absorbed.  Season with salt and pepper to taste.  You may add a tablespoon or two of butter or olive oil to add some richness. Heat a tablespoon of cooking oil in a wide pan.  Add shallots and cook over medium-low heat, slowly, until slightly caramelized, about 10 minutes.  Increase heat and add greens, and saute just until wilted.  Season with salt. Spoon polenta on plates.  Top with greens and shallots.  Crumble goat cheese on top.

One of the toughest parts of eating almost exclusively locally in Upstate, NY, is the lack of bright, refreshing, crunchy, raw foods and salads in the colder months. We are overflowing in hearty carrot and squash soups, but there are definitely days I would kill for the snap of a thick slice of fresh cucumber.

This week, particularly with the few amazing days of spring-promised sunshine we've had, I was already dreaming of getting started on my gardens, and craving some food of much warmer months. I did, however, gather at the farmer's market a collection of ingredients that came together for a great salad. When tested on my husband, the review was-- "Refreshing!". Perfect.



PEA SHOOT, CELERIAC, APPLE AND HAZELNUT SALAD

by Catie

Serves 4

2 large tart green apples (I used Mutzu apples from Migliorelli Farm)

1 medium celeriac (from Muddy River Farm in Goshen, NY)

Medium handful of pea shoots, about 1 oz (from Two Guys from Woodbridge hydroponic farm, in Hamden, CT)

1/4 cup toasted and chopped hazelnuts

for the dressing:

1 tsp apple cider vinegar

1 TBS hazelnut oil

salt and pepper to taste.

Cut the rough exterior off the celeriac, and cut the inner white part into thin matchsticks. Bring a pot of salted water to a boil. Have ready a bowl of ice water. When water is boiling, put in cut celeriac and blanch until al dente, about 30 seconds, depending on the size of the pieces. Immediately scoop out with slotted spoon and shock in ice water. Drain and dry.

Cut apples in small cubes. Wash and dry pea shoots.

Put cider vinegar in large bowl. Slowly add hazelnut oil in thin stream while whisking constantly. Season with salt and pepper.

Add celeriac, apple, pea shoots, and hazelnuts to bowl. Toss with vinaigrette.

Gently mound salad on a plate. Sprinkle top with a few more nuts.

{ welcome! }

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. ... Read More ≫

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