arugula salad with chanterelles, bacon, heirloom tomatoes and bleu cheese

  

serves 4

ingredients

salad
10 ounces arugula or baby arugula
1 pint cherry tomatoes (heirloom, when available)
12 ounces chanterelle mushrooms
8 ounces thick bacon or lardons
4 oz. semi-firm bleu cheese (i.e. Rogue, Estrella or Little Boy Blue)
extra virgin olive oil
coarse sea salt

vinaigrette
1/2 cup extra virgin olive oil
2 – 3 tablespoons balsamic vinegar
1 teaspoon sugar
freshly ground black pepper
sea salt

directions

Preheat oven to 375 degrees Fahrenheit

Prepare vinaigrette (see recipe below).  Rinse arugula well and pat dry.  If using standard arugula, it may be necessary to tear the leaves in half and remove the stems.  Set aside.  Rinse cherry tomatoes, halve with a serrated knife and set aside.  Slice bleu cheese into four slab-like pieces.  Place each slice, separately, on parchment or waxed paper to keep from sticking to one another.  Chill until needed.

Place chanterelles on a clean dish towel or paper towel.  Use the towel to brush off any bits of dirt or forest debris still clinging to the mushrooms.  Discard any that are discolored or overly soggy.  Keep small chanterelles whole and halve or quarter larger ones.  Place on a baking sheet lined with foil.  Drizzle with 2 to 3 tablespoons olive oil and 1 teaspoon salt.  Toss to coat.  Roast in a hot oven for 25-30 minutes.  Drain occasionally (reserving juices for stock, if desired).  

While the mushrooms are roasting, slice bacon into 1/4 inch pieces.  In a heavy bottom skillet, fry over medium heat until crisp. Remove from pan and place over paper towels to drain.  Divide arugula between four dinner plates.  Scatter tomatoes, chanterelles and bacon evenly throughout the arugula.  Drizzle each salad with a few spoonfuls of vinaigrette and top each with a thin slab of bleu cheese. 

vinaigrette
Whisk together balsamic vinegar, sugar, salt and pepper, until sugar and salt are dissolved.  Add olive oil in a slow stream, whisking constantly to emulsify.  Alternately, vinaigrette can be prepared by combining all ingredients in an airtight jar and shaking to emulsify.  Taste and adjust as desired.   

arugula salad with chevre, fresh peas and lemon

yields 4 servings

ingredients

8 oz. arugula, baby or regular
1/2 pound fresh English peas in pods
Juice of 1/2 lemon or about 1 tablespoon
3 tablespoons good quality extra virgin olive oil
4 oz. crumbled chevre, such as Laura Chenel
sea salt and fresh ground pepper

Directions

Wash arugula carefully to remove any dirt or sand.  Gently pat dry with a clean kitchen towel.  Discard any wilted leaves.  Place in a bowl.  Shell peas.  Taste a pea or two.  If the peas are too starchy or not particularly sweet, blanch in a pot of boiling water and rinse with cold water.  Add half of the peas to the arugula.

In a small bowl, whisk together lemon juice, olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground pepper.  Taste and adjust seasoning as needed.  Pour dressing over arugula and peas, tossing lightly, to combine.  Place salad on four small plates and sprinkle each with crumbled chevre and remaining peas.  Finish with a touch of fresh ground pepper.

Lovely with a crisp white wine, such as Sauvignon Blanc.

smashed fresh pea and fava bean bruschetta

yields 4 – 6 servings

ingredients

1 pound English peas in the pods
1-1/2 pounds fava beans in the pods
1 small bunch fresh mint, leaves picked
Maldon sea salt and fresh ground pepper
extra virgin olive oil
2 ounces fresh pecorino, such as Toscano Stagianato
12 – 1/2” slices good quality, chewy baguette
juice of 1 lemon
2 cloves garlic, unpeeled, cut in half
1 large ball buffalo mozzarella
1 handful pea shoots, if available

Directions 

Shell peas and fava beans into separate bowls.  In a small saucepan with a steamer basket, blanch fava beans for about three minutes.  Rinse in cold water.  Pinch one end to remove the bright green bean from its pale outer shell.  Set aside.  Finely grate pecorino cheese.  Tear mozzarella ball into 12 semi-flat ‘slices’ as opposed to chunks.  Set cheeses aside.

Using a good size mortar and pestle or a shallow baking dish and a potato masher, bash the peas with half the mint leaves and a pinch of sea salt.  Add the fava beans a few at a time and crush to a thick green paste.

Add a few tablespoons extra virgin olive oil for a lovely consistency and to really bring it all together.  Mix in grated pecorino and two thirds of the lemon juice.  At this point, taste the mixture.  You want to balance the richness of the pecorino and olive oil with the freshness of the peas, beans and mint. Season with more salt and pepper, as needed.

Place the 12 baguette slices on a rimmed cookie sheet lined with parchment or aluminum foil.  Broil on low, 2-3 minutes on each side.  While still hot, rub each slice with a cut half of the garlic clove. 

Cover each slice of baguette with a thick layer of paste, not too evenly, to keep the presentation a bit rustic.  Top the pea mixture with a piece of buffalo mozzarella.  Mound a few pea shoots and some mint leaves atop each bruschetta.  Place on serving platter and drizzle with a mixture of remaining 1/3 lemon juice, extra virgin olive oil, salt and pepper.

Best served immediately with a glass of prosecco or pinot grigio.  Do not make more than an hour in advance. 

This mixture would work well tossed with pasta, pesto-style, or try adding a dollop atop grilled or broiled white fish.

Recipe adapted from ‘Jamie at Home – Cook Your Way to the Good Life’ by Jamie Oliver.

fresh figs with chevre, mint and prosciutto

yields 12 pieces

ingredients

1 pint (about 12)  fresh mission figs (skin should be bulging but not broken and slightly softer than a ripe peach)
1 – 4 oz. plain chevre at room temperature (i.e. Laura Chenel)
4 oz. thinly sliced prosciutto di Parma
1 small bunch fresh mint
Maldon sea salt or fleur de sel

directions

Gently rinse figs and pat dry.  Set aside.  Open goat cheese package and have a small spoon at the ready.  Slice or tear prosciutto into 12 one inch wide ribbons.  Wash and pat dry mint.  Pluck 12 mint leaves for garnish.  

With a paring knife, remove the figs’ tough tips.  Take a thin slice off the bottom, giving the figs a flat surface as stability for serving.  Cut figs crosswise, about halfway down, creating four points and a cavity in the center for the cheese.  

Using a teaspoon, fill center of each fig with chevre, 1-3 teaspoons depending on size of fig.  Sprinkle a pinch of Maldon or other coarse salt over chevre.  Place prosciutto in the center or each fig.  Garnish with mint leaf.

For best flavor, serve at room temperature or slightly cooler, not straight from the refrigerator. 

Recipe adapted from ‘The French Market’ by Joanne Harris and Fran Warde

crispy prosciutto wrapped bleu cheese dates with balsamic reduction

 

yields 4 – 6 appetizer portions

ingredients

12 Medjool dates
4-6 oz thinly sliced good quality prosciutto di parma
4 oz creamy French bleu cheese, such as Bleu d’Auvergne, Fourme d’Ambert or Bleu de Basque
1/3 cup balsamic vinegar
fresh rosemary or thyme sprigs, for garnish

DIRECTIONS

Make a lengthwise incision in each date and remove the pits, leaving a 3/4” opening for cheese.  Generously fill each date with bleu cheese, pressing date around cheese to close.  Cut prosciutto slices into 12 – 1” strips.  These will vary in length, based on the size of the slices.  Wrap one strip around each date.  Place dates on a plate and set aside.

In a small pan, heat balsamic vinegar on medium-low, simmering until it thickens and about half the liquid is reduced, 5-10 minutes.

In another skillet, on medium heat, sear the prosciutto wrapped dates, turning to brown evenly.  Once browned, pour in the balsamic reduction and stir to coat.  Remove from heat and place dates on a serving dish.  Use a spoon to drizzle with remaining balsamic vinegar, in pan.  Garnish with herbs.  Rosemary sprigs may be used as rustic hors d’oeuvres toothpicks, if desired.

Serve immediately

whole wheat ham and cheddar pockets

 

yields 10 petite pockets or 5 meal-sized portions

Ingredients

whole wheat pizza dough*

1 cup wrist-temperature water
1 package active dry yeast (such as Fleischmann's)
1 T honey
1 1/2 T extra virgin olive oil
2 tsp salt
2 cups organic whole wheat pastry flour (Bob’s Red Mill)
1/2 – 1 cup organic unbleached flour (Gold Medal) 

filling

20 slices nitrite-free ham
1 1/2 cups shredded medium cheddar
1 cup cup shredded romano or parmesan cheese
olive oil for basting

DIRECTIONs

for crust

Combine yeast with water, olive oil, honey and salt.  Stir until dissolved.  Let the mixture sit for five minutes to proof.

Whisk in flour until it is too thick to whisk.  Use one hand to knead the dough in the bowl for about five minutes.  Add flour until it is no longer sticky.

Drizzle a little olive oil in the bowl and turn the dough once to coat.  Cover the bowl and place in a warm, draft-free place for about one hour or until dough has doubled in bulk.

assembly

Once dough has risen, cut in half and divide each half into five equal portions.  Roll each portion into round discs, about 6 inches across.  

Divide 3/4 cup shredded cheddar amongst the discs, leaving a 1/2” border and reserving half of the dough for folding over the filling.  Next, add one slice ham, folded or torn to fit.  Divide and sprinkle remaining 3/4 cup cheddar over ham.  Finish with the shredded romano or parmesan.
Gently stretch 1/2 of the dough over the filling, sealing the edges by folding over and crimping.  If dough begins to dry, lightly brush edges with lukewarm water before sealing.  Brush pockets with olive oil.  Bake on a parchment lined cookie sheet at 500 degrees for 8-10 minutes or until golden brown around the edges and lightly golden on top. 
 
Serve hot or at room temperature.

*The pizza dough is quite versatile and works well for pizzas and calzones with any variation of toppings or filling.

crispy squash blossoms with fromage blanc and fresh mint

 

serves 2-4 starters

6 oz. fromage blanc, fresh ricotta or chevre
1/4 tsp. ground nutmeg
1/4 cup grated parmesan reggiano
grated zest of 1/2 lemon
1 small bunch of finely chopped fresh mint, leaves only
1 red chili or jalapeno pepper, seeds and ribs removed, and finely chopped
coarse sea salt (maldon or fleur de sel work well)
1/2 cup flour
1 cup white wine such as pinot gris
8 fresh squash blossoms, also called zucchini flowers
canola oil or extra light olive oil
1 lemon (can be same one used for zest)

 

In a small bowl, combine first six ingredients, reserving a bit of mint for garnish.  Taste and season carefully with coarse sea salt.  Set aside.

In a medium bowl, whisk the flour, wine and a pinch of salt until thick like heavy cream.  If it’s too thick, add more wine.  If too thin, add more water.  If you dip your finger in the batter, it should nicely coat it.

Gently, open the squash blossoms, taking care to keep them as intact as possible.  Pinch off the stamen, inside, as it tastes bitter.

Carefully fill the flowers with the cheese mixture, pressing the petals back together to form a seal around the filling.

Heat about two inches of oil to 350 degrees, using a thermometer to gauge temperature.  Turn on the kitchen fan and have a plate nearby with a layer of paper towels. 

Use tongs to dip the stuffed blossoms in the batter, one at a time, allowing the excess to drip off.  Use the tongs to place them in the hot oil.  Never drop them into the oil.  Watch for the edges to turn golden and turn once, using tongs.  Remove from oil with tongs and place on paper towels.  Repeat.  Two may be fried at the same time but be careful so they don’t stick together.  I prefer frying one at a time.  Place on serving plate and finish a squeeze of lemon, remaining chopped mint and coarse sea salt.  Eat them while they’re hot!

Delicious paired with a crisp, fruity white such as pinot gris

adapted from a recipe by Jamie Oliver