Farmer’s Market Report

11 09 2008

As summer winds down and crops are being harvested, there is still a lot going on at the farmer’s markets in Southern Ontario.  Here are some observations about what’s happening this week:

  • Strawberries – I’ve been ignoring strawberries since June, when they were at their traditional seasonal peak.  I’ve seen them at one of the markets throughout the summer and assumed that they were some sort of import or hydroponic strawberry.  I finally asked one of the vendors what the story is.  It turns out that they’re a type of strawberry called Everbearing.  Everbearing strawberries are grown just like traditional June Bearing strawberry plants (ie, in fields) but they produce berries throughout the summer.  I bought a few to see how they compared to June Bearing strawberries but unfortunately the batch I got were sour and white in the middle. However, that may have been an anomaly so if I see them again, I might give them another try.

  • Other Fruit – Apples are turning up everywhere but I think of them more as an autumn fruit so I haven’t purchased any for cooking yet.  Once the days cool down a bit, I will be testing some great apple recipes such as tarts, crumbles and applesauce.  I did buy some honeycrisps and cortland apples for eating last week and they were perfect – crisp, firm, tart and juicy. There were also lots of plums and pears, which I will be experimenting with in the weeks to come.  
  • Herbs – There was an abundance of herbs available, especially basil.  They were being sold in bunches with the roots still attached.  This is ideal for making large batches of pesto to freeze or can. For a tasty pesto recipe, see Ricotta Gnocchi with Pesto.  

  • Tomatoes, Corn and Peppers – The tomatoes I picked up yesterday were some of the best I’ve tried this summer.  They were juicy and sweet, unlike some of the mealy ones I had gotten earlier in the season.  Corn is still abundant, as are green and red peppers.  I picked up some red shepherd peppers and despite their crazy shape, they were very sweet.   For a great Roasted Red Pepper Soup recipe, you can check out one I developed for Suite101.com.   If you you’re looking for tomato recipes, why don’t you try a Caprese Salad, Tomato Salad with Goat Cheese, Tomato and Ricotta Tart, Corn and Tomato Salad or Slow Roasted Tomatoes (I really like tomatoes, if you hadn’t noticed!)

It’s a great time to enjoy the abundance of the season so take advantage of it if you can!

Ciao,

Trish


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Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette

11 09 2008

I recently paid a visit to Harvest restaurant in the bucolic countryside of Eastern Ontario (see Late Summer in Wine Country).  Chef/owner Michael Potters bases his menus on what is in season and available, sourcing as much as possible from local purveyors. One of the salads on the menu was an heirloom tomato and Fifth Town goat cheese salad with sherry vinaigrette.  It inspired me to come up with my own version.  It’s similar to a caprese salad but the goat cheese and dressing give it a bit of a different flavour.

If you don’t like goat cheese (and I must admit, it’s not my personal favourite), you can use any kind of creamy mild cheese, such as a creamy sheep’s milk cheese, mild feta or even fresh mozzarella.  Because this salad is so simple, it’s important to use the very best ingredients you can find so skip it if you can’t find good tomatoes.   Sherry vinegar should be available at most grocery stores.  This salad makes a great starter or light lunch with some crusty bread.

Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette

Makes 4 appetizer sized servings

(VEGETARIAN)

  • 5 or 6 medium to large mixed heirloom tomatoes 
  • 4 oz. mild goat cheese OR other soft cheese, such as feta, sheep cheese or fresh mozzarella
  • Fresh ground pepper and sea salt, to taste
  • Fresh chopped thyme leaves, to sprinkle over and garnish salad
  • Sherry Vinaigrette (see recipe below)
Sherry Vinaigrette
  • 3 Tablespoons neutral oil, such as canola or safflower
  • 1 Tablespoon sherry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon fresh chopped thyme leaves
  • Pinch of salt
  1. To make vinaigrette: In a small bowl, add all ingredients and whisk until combined.  
  2. To assemble salad: Cut tomatoes into thick slices, discarding the part where the stem was attached. Arrange tomatoes on a serving platter OR as individual servings.
  3. Break goat cheese up with your fingers and sprinkle over tomatoes.  Spoon dressing over salad and sprinkle with sea salt and ground pepper.
  4. Garnish with thyme leaves.
Bon Appetit and Enjoy!

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Categories : Cheese, Recipes, Summer, Tomatoes, Vegetarian

Slow Roasted Tomatoes

4 09 2008

With tomato season in full swing, it’s the perfect opportunity to take advantage of their abundance by trying different tomato-based recipes.   This slow roasted tomato recipe was inspired by the Pomodoro Al Forno recipe that appeared in the September 2008 issue of Bon Appetit magazine.  I have adjusted the seasonings and simplified the technique so that you can just let them cook without having to turn them part way through.  The secret to success is ensuring that you cook the tomatoes long enough – if you do, the results are impressive.  I give a few suggestions of how to use them at the end of the recipe. 

This recipe can also be made in the winter with greenhouse plum tomatoes that you wouldn’t normally want to eat – the roasting process concentrates the flavour so the resulting flavour is sweet and vibrant.  

Slow Roasted Tomatoes

(VEGETARIAN)

  • 8 medium sized plum tomatoes, peeled and seeded  – See ‘How to Peel Tomatoes’
  • 1 Tablespoon chopped fresh oregano OR chopped fresh thyme
  • 1 large garlic clove, roughly chopped
  • 3/4 cup olive oil 
  • 3/4 teaspoon sea salt
  • 1 teaspoon sugar
  • 1-1/2 teaspoons balsamic vinegar
  1. Preheat oven to 250 degrees Fahrenheit
  2. Place peeled and seeded tomato halves in a large roasting pan, cut side up. Pour pour olive oil over tomatoes and ensure that oil covers the bottom of the pan.
  3. Sprinkle tomatoes with fresh chopped herbs, chopped garlic, sea salt, sugar and balsamic vinegar, making sure it is evenly distributed.
  4. Roast tomatoes for 2 hours.  Check on them at 2 hours for progress.  Continue cooking until they have collapsed and turned dark red, approximately 40 more minutes.  
  5. Serve with your favourite dishes.

Serving Suggestions

These tomatoes are very versatile.  You can basically use them anywhere you want a rich, concentrated tomato flavour, such as:

  • Tossed with your favorite pasta.  Add a bit of fresh oregano or basil and top with grated parmesan.
  • For an hors d’oeuvre at your next cocktail party: Cut a baguette into rounds.  Toast baguette slices and rub with a peeled garlic clove.  Spread a spoonful of ricotta cheese on each round and top with chopped roasted tomato
  • Layer tomatoes in a small baking dish.  Top with grated parmesan cheese and bake at 350 degrees Fahrenheit until cheese is bubbling and beginning to brown, approximately 20 minutes.  Serve as a side dish to grilled or roasted meats.
  • Place a couple of spoonfuls of roasted tomato inside a grilled cheese (try it with aged cheddar!).  
  • Top a homemade pizza with roasted tomatoes instead of your regular tomato sauce.
  • Compose a caprese salad with fresh buffalo mozzarella and basil.  This is a great idea in the winter when fresh tomatoes are less than stellar.
  • Use tomatoes in a lasagne – layer tomatoes with other roasted or grilled vegetables, such as zucchini, eggplant, mushrooms and tomatoes.
  • Just eat them on their own!  
  • Use your imagination – the possibilities are practically endless!
Slow Roasted Tomatoes

Slow Roasted Tomatoes

Bon Appetit and Enjoy!


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Kitchen Tip of the Week – How to Peel Tomatoes (and Soft Fruit)

3 09 2008

 

It’s prime tomato season right now so many people are interested in canning them or making batches of sauce to preserve through the winter.  This method can also be used to peel soft fruit, such as peaches or plums.   

How to Peel Tomatoes (or soft fruit)

You’ll need:

  • Tomatoes or other soft fruit such as peaches or plums
  • A large bowl filled with ice water
  • A large stockpot, filled with water and brought to a boil
  • A sharp knife
  • A slotted spoon or colander

 

 

1. Cut an 'X' in the bottom of each tomato with a sharp knife, making sure you cut all the way through the skin
1. Cut an ‘X’ in the bottom of each tomato with a sharp knife, making sure you cut all the way through the skin

 

 

Place tomatoes in pot of boiling water for 40 seconds
2. Place tomatoes in pot of boiling water for approximately 40 seconds

 

 

3. Using a slotted spoon, remove tomatoes from boiling water and place them immediately into ice water
3. Using a slotted spoon, remove tomatoes from boiling water and place them immediately in ice water

 

 

4. Peel skin from the bottom of the tomato - it should pull off without any trouble
4. Peel skin from the bottom of the tomato – it should pull off without any trouble

 

 

5. Cut tomatoes in half. Scoop out the seeds trim the stem end. Your tomatoes are now ready to use!
5. Cut tomatoes in half. Scoop out the seeds trim the stem end. Your tomatoes are now ready to use!

 

 

 

 

 

 

 


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Smoked Salmon and Cucumber Salad

29 08 2008

Smoked salmon, cucumber and fresh dill make a refreshing light lunch or first course on hot summer days. Although summer is winding down, cucumbers and dill are abundant right now so give it a try on the next warm day.  The cucumber salad is also a great side dish to grilled or roasted salmon.

Crème fraîche is a thick, aged cream.  Unfortunately, it can sometimes be difficult to find.  If you can’t get it for this recipe, you can used drained, plain yogurt or sour cream but adjust the seasonings because the flavour will not be quite the same.   It’s also possible to make your own. You can check out this link for more information on substitutions:

Crème Fraîche Substitute

Smoked Salmon and Cucumber Salad

The crème fraîche dressing can be made in advance but do not assemble the salad until just before serving because the cucumbers will start to give off liquid resulting in a soggy salad.

Makes 4 first course servings

  • About 5 oz. (140 g) smoked salmon
  • 1/2 cup crème fraîche (see note above for substitutions)
  • 2 Tablespoons shallot, finely minced
  • 2 teaspoons cider vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons chopped fresh dill, plus more for garnish
  • 1 large English (Burpless) cucumber, cut into slices about 1/4″ thick (about 2-1/2 cups)
  1. In a medium bowl, combine  crème fraîche, chopped shallot, cider vinegar, sugar salt and chopped dill.  Stir to combine thoroughly. Refrigerate until ready to use.  
  2. Just before serving, mix the cucumbers with the crème fraîche dressing and toss to coat.  Top with smoked salmon and garnish with fresh dill.  Can be served family-style or plated individually.

Bon Appétit and Enjoy!

 

Smoked Salmon and Cucumber Salad with fresh dill garnish

 

 


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Zucchini Bread with Cream Cheese Frosting

28 08 2008

 

Zucchini is vegetable that a lot of people love to hate.  They grow very easily and by the end of the summer in farming areas, there are usually more zucchini than anyone can use!  Luckily it is very versatile – because it doesn’t have a strong flavour, it can be used in baked goods, pickles, savoury dishes or just eaten on its own.  

This bread is similar to a carrot cake.  The zucchini keeps the bread moist so the frosting is not necessary but it I urge you to try it because it really takes it over the top! The frosting can also be used on your favourite carrot cake as well.

Zucchini Bread with Cream Cheese Frosting

Makes 1 loaf 

(VEGETARIAN)

  • 1 cup cake and pastry flour (use all purpose flour if you don’t have it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup neutral vegetable oil, such as canola or safflower
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups grated zucchini (about 1-1/2 medium zucchini)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • Optional – Cream Cheese Frosting (see recipe below)
  1. Preheat oven to 375 degrees Fahrenheit.  Grease a standard size loaf pan with a neutral oil and set aside.
  2. In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar.  Stir until combined and spices are distributed throughout.
  3. In a separate small bowl, beat eggs vigorously with a whisk until they are frothy, about 30 seconds.  Add eggs to flour mixture.
  4. Add oil, vanilla and zucchini and mix until combined.  Add pecans and raisins and stir until combined.
  5. Pour batter into loaf pan.  Bake for about 45 minutes or until a knife inserted in the middle comes out clean.
  6. Let bread cool completely before adding frosting.

 

Cream Cheese Frosting

This is also perfect for carrot cake.  The recipe can easily be doubled.

Makes about 3/4 cup frosting (can easily be doubled)

  • 4 oz. cream cheese (1/2 of a block), softened
  • 1 cup icing sugar
  • 4 teaspoons neutral oil, such as canola or safflower
  • 1/4 teaspoon salt
  1. Add all ingredients to a large bowl.  Using a stand mixer with whisk attachment or with a hand mixer, beat ingredients until smooth, approximately 5 to 7 minutes.  
  2. Spread generously over cooled bread or your favourite cake.
Zucchini Bread with Cream Cheese Frosting, cut into slices

Zucchini Bread with Cream Cheese Frosting, cut into slices

Bon Appetit and Enjoy!

 

 

 


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Kitchen Tip of the Week – How to Remove an Avocado Pit

26 08 2008

This week I’m going to demonstrate how to pit an avocado.  Avocados make a great accompaniment to Mexican and Latin inspired dishes which are perfect for summer meals.  I also enjoy sliced avocado in salads or sandwiches.  As a bonus, I have included a recipe for guacamole.  Pour yourself a margarita, whip up some guacamole and enjoy with your favourite corn chips!

How to Remove an Avocado Pit

1. Slice avocado lengthwise all the way around, cutting through to the pit

 

2. Twist the two halves and gently pull apart

 

3. Using a very sharp, large knife, carefully sink blade into the pit (you can also pry the pit out with a spoon)

 

4. Twist knife and pull pit out

 

5. Et voila - you are now ready to scoop out the avocado flesh or cut it into a dice

 

Guacamole is traditionally made in a molcajete – a large stone bowl with a stone masher that looks like a mortar and pestle set.  However, it is certainly not nessecary to make decent guacamole and you can easily make it in a bowl by mashing the avocado with a fork.  Haas avocados are the most readily available variety. Look for ones that are very dark green (almost black) and soft to the touch so they mash easily.

Guacamole

 Makes about 1 cup – can easily be doubled

(VEGETARIAN)

  • 1 very ripe Haas avocado, pitted (see above)
  • 1 Tablespoon finely diced onion
  • 1/3 cup diced tomato (about 1 small tomato)
  • 1/4 hot sauce such as Tabasco (or more, to taste)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 garlic clove, finely minced – optional (purists would probably not use garlic but I like it)
  • Optional: you can add a bit of chopped fresh cilantro but I usually leave it out because a lot of people dislike the flavour of cilantro!
  1. Pit avocado as detailed above.  Spoon the flesh out of each half into a medium sized bowl.
  2. Lightly mash the avocado with a fork.  Add remaining ingredients and continue to mash the mixture until everything is combined and it is the desired consistency (some people like it very smooth while others prefer it a bit chunky).  
  3. Adjust seasonings to taste and serve with your favourite dishes.

 

Bon Appetit and Enjoy!

 

Guacamole, served in a molcajete

Guacamole, served in a molcajete


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