Playdates and Japancakes

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes. 

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive. 

Making a batter with a few simple ingredients.

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom. 

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen. 

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple...  you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock. 

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green. 

Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative. 

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots. 

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

Everyday Whole Grains; Part 2

By Sierra French Myerson

As Steph recounted recently, French & Farrar had a wonderful day in the kitchen with Ann Taylor Pittman, executive editor of Cooking Light Magazine a few weeks ago.  She joined us at Steph’s house on a Sunday morning to cook a few recipes from her gorgeous and enlightening new cookbook, Everyday Whole Grains.  We had a blast.  With no pressure to feed a waiting party of people, the three of us were able to just casually cook, swap stories, and enjoy ourselves. The day really resonated with me.  Steph and I had never met Ann.  We loved her cookbook and aesthetic taste, so we imagined our general sensibilities would act as a common ground and comfort to our afternoon with her.  “Hi, so nice to finally meet you.  Let’s make salmon.”  It could have been awkward and unnatural but, it wasn’t…at all.

Ready to go

Within a few minutes, we were fluidly chatting about everything, reaching way beyond culinary talk.  Food may have acted as the ice breaker, but we actually didn’t need it.  Before we knew it, we were laughing and gabbing our way through four of Ann’s recipes.  We started with her Buckwheat Hot Cereal around which we set up a sweet and savory topping bar.  It was so simple, satisfying, and adaptable.  Then, we made the Kamut Salad with Roasted Cauliflower and Avocado.  It was too delicious to breeze through to the next recipe, so we poured some wine, sat down, and relaxed over our perfect Sunday lunch fare.

Crunchy Zucchini Chips underway

Next up, we put together Ann’s Crunchy Zucchini Chips.  Inspired by fried zucchini, but way better, way crunchier, and way healthier, they are truly an ultimate snack or bbq side dish, and beyond easy to make.  We whipped up a simple aioli, and couldn’t help ourselves from dipping and grazing on them throughout the rest of the afternoon.

Almost ready for the oven

Having gone from breakfast to lunch to snack-time, the Crispy Herbed Salmon was a prime “dinner” choice as our fourth recipe from Ann’s book for the day.  So flavorful and crispy, it is an ultimate dish to keep in your go-to reservoir.  The crispy bulgar that coats the salmon is insanely good.  I could probably eat it sprinkled on just about anything.  Ann’s recipes are so versatile too.  I will definitely be trying out the crispy bulgar on other fish and proteins.

Delicious and light

As the three of us stood around the kitchen island nibbling on the salmon and gushing about the lovely day, I was struck by how at ease I felt.  Cooking with Steph is always a favorite time for me.  We are so seamless together, it makes it even that much more fun.  Life can obviously get in the way of days like this, but that Sunday acted as a wonderful reminder to me about the heart of French & Farrar.  We love cooking and hanging in a kitchen together, taking inspiration from others, and never taking it too seriously.  And, Ann was a fantastic addition.

Zucchini Cheers

Crunchy Zucchini Chips

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 1/3 cup whole-wheat panko

• 1 oz. Parmesan cheese, finely grated (about 1/4 cup)

• 3 Tbs. uncooked amaranth

• 1/2 tsp. garlic powder

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 12 oz. zucchini, cut into 1/4-inch-thick slices

• 1 Tb. olive oil

• Cooking spray

Directions:

Preheat oven to 425.

Combine first 6 ingredients in a shallow dish.  Combine zucchini and oil in a large bowl; toss well to coat.  Dredge zucchini in panko mixture, pressing gently to adhere.  Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.  Bake at 425 for 26 minutes or until browned and crisp.  Serve immediately.

Serves 4 (serving size: 8-10 chips).

Crispy Herbed Salmon

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3/4 cup Crunchy Fried Bulgar (recipe below)

• 2 Tbs. chopped fresh flat-leaf parsley

• 2 Tbs. chopped fresh chives

• 3 Tbs. canola mayonnaise

• 1 tsp. Dijon mustard

• Cooking spray

• 3/8 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

Directions:

Preheat oven to 425.

Combine first 3 ingredients in a small bowl, tossing well.

Combine mayonnaise and mustard in a small bowl, stirring well.  Arrange fish on a baking sheet coated with cooking spray.  Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish.  Carefully pat Crunchy Fried Bulgur mixture evenly over fish.  Bake at 425 for 10 to 12 minutes or until desired degree of doneness.

Serves 4.

Crunchy Fried Bulgar

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3 cups cooked bulgar

• 6 cups canola oil or peanut oil

Directions:

Line a jelly-roll pan with several layers of paper towels.  Spread cooked grains out into a thin layer on paper towels.  Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Heat oil in a large Dutch oven until thermometer submerged in oil registers 375.  Do not use a smaller pot (moisture in the grains will cause the oil to bubble up vigorously).  Add 1/2 cup cooked grains to oil; do not add more than this, or oil may bubble over.  Cook 4 to 5 minutes or until grains are browned and crisp; do not allow temperature of oil to drop below 350 degrees.  Remove fried grains from pan with a fine wire mesh ladle; drain on paper towels.  Repeat procedure with remaining grains, 1/2 cup at a time.

Makes about 3 cups.

Relax and enjoy

Turkey Burger Salad with Basil Glaze & Vinaigrette

By Steph Farrar

I love what the sun brings out in people. Our bare arms and short shorts, flip flops and personal days off. It brings out the best in our spirits and our goals; a sunny day brings a new chance to produce or encourage change. I was in a terrible mood all day on Wednesday this week, for no reason (other than the obvious mom, family, career stuff). And I almost took that mood to bed with me until my husband miraculously helped me refocus.

Red onion and cast iron

My attitude was pungent like the aroma of an onion as it's being cut. My energy was electrically disappointing and down. Heavy. If you were born in the late 70's, like I was, maybe we're experiencing a similar, regular thing. Getting older... no way around it... sucks. I don't mean actually getting older, because that's something I'm enjoying, hopefully with dignity and grace. But I mean aging, gravity weighing in, pulling down on our skin, our mood, our energy. And there's just so much spandex in L.A. All day spandex. And skinny. And young. And beautiful. And with perfectly thick ponytails and downward dogs.

It's weighing on that 22 year-old version of me, if I'm being honest (which is why I'm here).

Broccoli even my kids eat!

There's no way of knowing what a young, stunning, modelesque little tigress is going through, as I sit there envying and judging her book by its cover. It's similar to a small percentage of my Instagram feed, fueling me with self-doubt and diversion, a little snapshot of a seeming reality which most likely isn't so pretty. It would seem to me, all she eats is steamed broccoli while smoking cigarettes. But she's 22, so she can eat and do whatever the hell she wants.

But wait... so can I. And this is what I want. Almost every day. I've been trying to recreate Los Feliz's Mustard Seed's Turkey Burger Salad for years now. And I think I've perfected it. But don't tell them. We like them. We love their coffee.

I've been making this salad for a while, and until my Mum-in-Law told me she always adds mango chutney (what?) to her turkey burgers, everything changed. The skies opened up like they have this week, sun shining, spandex all too see-through, with an epiphany. No breadcrumbs. Just chutney.

Ground turkey, cilantro, onion, salt and pepper, two eggs, 1/4 cup mango chutney. It's just so easy. And so light. You can totally add breadcrumbs after you mold the patties if you want. Everything magically sticks together while cooking, as long as you don't fuss with them too much. Let them cook. In addition to the previous ingredients, I magically made a balsamic glaze from part of the original dressing, after emulsifying enough to thicken beautifully. So I added the glaze to the patties while cooking. Insane. The salad itself is simple greens with steamed broccoli and carrots, and if you're me, tons of pickles.

Tons and tons of pickles.

I'm not pregnant, thank God. I just love pickles. The only two ingredients Sam and I don't agree on are olives and pickles. He hates. I worship.

I would rock spandex all year long if I only ate those two glorious things. But who wants that? I mean, besides me?

Turkey Burger Salad with Basil Glaze and Vinaigrette

Ingredients:

• 1.5 lbs. lean ground turkey

• 1/4 cup chopped brown onion

• 1/4 cup chopped cilantro

• 1/4 cup mango chutney

• 2 eggs

• 1 large red onion, halved and sliced into half moons

• 1/2 cup either shredded or sliced medium cheddar cheese

• 2 tbsp unsalted butter

• Romaine and spring lettuces

• 1/2 cup broccoli florets

• 1/2 cup chopped carrots

• 10 pounds of pickles (just kidding)

• 6 tbsp canola oil

• 4 tbsp olive oil

• 6 tbsp balsamic vinegar

• 2 tbsp dijon mustard

• 2 tbsp minced basil s
  alt and pepper

Directions:

This salad is easy. It just takes smart timing. This is how I do it.

First, bring a pot of water to boil, and either cook or steam the broccoli and carrots. I add th carrots first, for one minute, then add the broccoli for two more minutes. Remove from heat and strain. Put aside to cool and sprinkle with a hint of salt and olive oil.

Make your glaze and dressing. In a medium bowl, combine vinegar, mustard, basil, salt and pepper. While whisking, first add canola oil slowly, then olive oil, until fully combined but not too cloudy. Set aside half of the dressing. With the second half, continue whisking until emulsified and thick, creating a glaze for the patties.

In a medium saute pan, add butter over medium/low heat. Add red onion and let slowly cook, stirring occasionally to caramelize for 25-30 minutes. Set aside.

In a large bowl, combine ground turkey, brown onion, cilantro, chutney, eggs and salt and pepper. Form into patties. Make a small indention in the middle of each patty with your thumb. Sprinkle with breadcrumbs if desired.

Bring a large saute pan to medium/hight heat. Add patties and cook 4 minutes first side and do not touch them...they are delicate.  With a pastry brush, add glaze to the top of the patties before flipping. Cook another 4 minutes, and add glaze to second side. Flip one more time and cook an additional 1-2 minutes.

Set oven to Broil. Remove patties from pan. Place on baking sheet and top with caramelized onions and shredded or sliced cheddar cheese. Broil at top of the oven until cheese is melted and bubbly.

In a large serving bowl, add lettuces, broccoli and carrots, pickles if desired, and lightly dress with your balsamic vinaigrette. Top with your gorgeous turkey burger patty. Garnish with torn basil if desired. And enjoy!!!

Roasted Beets with Burrata and Blood Orange Vinaigrette

By Sierra French Myerson

You know how hearing a certain song can transport you back in time?  Instantly, you’re in the 7th grade, or on a family vacation, or having you’re first kiss all over again.  We produce our own life’s soundtracks through our experiences. Food has that same power of time travel for me.  A particular taste, smell, or texture can immediately conjure a memory and send me somewhere else.  The pop of a warm, freshly picked cherry tomato and I’m 5 years old in the backyard with my mom and our vegetable garden.  The smell of freshly caught grilled fish happily delivers me to Spain in the summer I travelled there after 9th grade.  The tender chew of octopus summons the first time I had sushi (other than a cucumber roll) with my dad.

Save the greens to saute later

Beets play a funny role in my food-memory bank.  I grew up in “the healthy house”.  There were no pizza-bagels for me at snack-time.  A bowl of frozen organic fruit was the after-school treat at my house.  We had the best back yard in town, and everyone still wanted to have play-dates at Caroline’s or Ali’s.  It didn’t matter that one’s mom was strict or that the other’s brothers would rough-house us, they had epic junk food pantries.

The supporting players

My mom was clearly ahead of her time in the food shopping department (and in other of life’s departments, as well), and it ultimately, thankfully, rubbed off on me.  We shopped at the only two health food stores in L.A. back then.  Now, there is one on every other block.  Organic was a no-brainer to her before it was really accessible.  Now, organic shaming seems to be common practice among new parents.  If only I could time warp young Caroline and Ali to my house for a play-date in 2016, they would be jealous of my pantry and all of it’s healthy and en vogue snacks.  Sesame crackers.  Check.  Veggie chips.  Yep.  Almond butter.  Second shelf.

Perfectly in season

So, needless to say, beets were around while I was growing up.  And, their earthy flavor instantaneously takes me back to being 4 years old at The Source restaurant on Sunset Boulevard.  At the time, The Source was probably the only organic vegetarian restaurant in town.  So, naturally, it was pretty much the only restaurant at which we ate out.  I can vividly remember sitting in a booster seat eating tofu and sipping on freshly squeezed watermelon juice (my version of candy).   My mom would always order an enormous salad and feed me some of her veggies.  But, the raw julienned beets really stuck to my taste buds.  They tasted like sweet dirt, and I enjoyed it.

Let cool and then the skins will just slip off

It was during one of these dinners at The Source, while I nibbled beets and gulped down my watermelon juice, that my mom went into labor with my sister.  The excitement of the actual arrival of my new sibling was beyond thrilling.  I can recall it like it was yesterday.  Therefore, delightedly, beets always blast me with a quick burst of joy, as I remember getting to finally meet my new forever friend and sister.

*Side note:  Thank goodness I wasn’t eating a gross processed soggy bagel-pizza when one of the greatest moments of my life occurred.

Slice and toss in the vinaigrette

Roasted Beets with Burrata and Blood Orange Vinaigrette

What you’ll need:

• 1 bunch of beets (about 5), well scrubbed (the smaller beets are sweeter)

• 1 blood orange, juiced

• 1-2 tbsp

• red wine vinegar

• 6-8 basil leaves, torn

• 1/4 cup of olive oil

• 1-2 balls of fresh burrata

• Sea salt, to taste

• Freshly ground pepper, to taste

Directions:

Preheat oven to 425 degrees.  Wrap 2-3 beets, depending on size, in foil.  Place on a baking sheet.  Roast beets for 45 mins to 1 hours, until they are soft to the touch.  Cool beets in foil packets until they are cool to the touch, and peel off the skins.

While the beets are roasting, make the vinaigrette.  In a small bowl, whisk together the blood orange juice, red wine vinegar, and olive oil.  Season with salt and pepper.

Quarter the beets, or cut in eighths, depending on size.  Toss beets in the vinaigrette.  Let them marinate until you are ready to plate and serve.  They’ll just continue to soak up the dressing, so no rush.

Center the burrata on your platter.  Spoon the beets around it.  Drizzle olive oil over the burrata.  Sprinkle basil over the dish.  Finish with a pinch of sea salt.

Simple and delicious

Skip the Mashed, go with Scalloped

By Steph Farrar

You might be thinking, well this is a little late. Wasn't Thanksgiving last week? Why didn't I know about this recipe like 10 days ago? That way I could've skipped mashing all those damn potatoes. Don't fret. I'm cooking Christmas dinner for our entire family this year, and this scalloped potato dish will reign. I still have three weeks to plan the menu, but there is no way I'd leave this recipe out.

My herbs of choice

For as long as I've lived in Los Angeles, my outrageously talented and gorgeous girlfriends have gotten together for an annual potluck Holiday party and gift exchange. Two years ago I brought this dish which was literally destroyed within minutes of counter touch-down. It is not light; it is not vegan; it is not anything other than savory perfection. And I challenge you to either complement your mashed potatoes with this recipe, or completely substitute.

Cut before thinly sliced

This year, I am hosting the gal party at our new(ish) house for Sunday brunch. It's a first; in lieu of a debaucherous, wine guzzling white elephant evening, we'll be taking down mimosas and lining up at an over-the-top Bloody Mary bar, while indulging in Joan's on Third ham and dauphinoise ficeles. My kids will be at their grandparents house for the afternoon, and I will be toasty by 3 pm. Let's get into the Holiday spirit as a team, guys.

This potato casserole always reminds me of my girlfriends and the comical memory of them stuffing their faces around a glorious Christmas tree at Meghan's then new house. I hope this memory stays with me forever and reminds me of a time when everything felt right in my world. One of those excellent, and thankfully not rare, moments where it's all good.

I'm in denial it's already December. Still trying to backtrack to the distant memory of Thanksgiving, and birthdays, and babies born, and date nights without early mornings to follow. Still trying to hold on to the past and all it brings to the present table. Still looking ahead at things to come and people to meet and grow with, new memories to make. All while staring at my wrinkling, dry hands typing at a vacant coffee shop, getting older with each sip of my cappuccino.

This is how we do

I never announced this year what I'm thankful for around our hectic Thanksgiving table. As you might expect, second to family, I am insanely grateful for my girlfriends. For how they enrich my life, and more importantly, how each of us is making a difference in the world. Making and taking steps to help our daughters and sons (and ourselves) grow up in a time and place where they completely and totally have a voice. A world where we are teaching them to look up (from their phones), pay attention, and speak up. A world that will one day, hopefully, not be quite so scary.

I do what I do for one reason. To gather around a table and share a meal with people I love and respect is truly all I need to feel fulfilled, joyful, and content.

Let's take care of each other. And gather.

Herb Scalloped Potatoes

100% stolen from Epicurious

Ingredients:

• 1 1/2 pounds medium Yukon Gold potatoes

• 1 1/2 pounds medium red-skinned sweet potatoes

• 2 cups heavy whipping cream

• 1/4 cup (1/2 stick) butter, or just use the whole damn thing

• 2-3 garlic cloves, minced

• 1 tbsp minced fresh Italian parsley

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh sage

• 1 tbsp minced fresh thyme

• 1 1/2 tsp fine sea salt

• 3/4 tsp freshly ground black pepper

• 1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions:

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut or mandolin slice into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter a medium to large baking dish (glass is best). Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Complete!

Whatever Makes You Happy

By Steph Farrar

Nothing about this week's ingredient has a thing to do with the current situation I put myself in. Except that cucumbers make me happy. On anything and with everything. After years of regretfully lacking appreciation for my time and my freedom, the previously mentioned job which took me away from those benefits, has unfortunately ended.

Little Persian Ones

Actually, more like fortunately. More like thank God in heaven all around me. More like "high-five" the universe for giving me the courage to move on. For choosing happiness over failure. For choosing family over my tendency to people-please. I look back without regret, but with remorse for its bitter ending. Perhaps our relationship will mirror the cucumber and jalapeño: when the crisp, cold meets the crunch, heat and is brought to life by a pungent lemon.

Only time will tell.

Let's move on.

Quartered and Seeded.

In the mornings after Vesper has gone to school, when I'm scouring my brain for dinner ideas, cedar planked salmon with cucumber jalapeño salad is generally one of the first cravings to tempt my taste-buds. It's easy, inexpensive and super tasty. The plank should soak for at least 6 hours (even though it only calls for 1 hour) so I generally soak it overnight for a proper "smoke." If you decide at noon, day of, to have salmon that night, you'll be sufficiently soaked. Make sure it's submerged. I like to serve it with brown rice and evenly roasted tomatoes. Every plate needs some color.

Speaking of Color

For the tomatoes, easiest thing in the world... add some olive oil, finely chopped garlic and salt and pepper and whole roast on 400 degrees for about 18 minutes.  I usually add to the oven just as the salmon goes on the grill. Maybe even tent with some foil... splattering will occur.

Place on the plank then on a hot Grill

After the plank has soaked, place the salmon on the plank and generously season both sides with salt and pepper, skin side down. That's it. This is the easiest job you will ever have. No verbal abuse. No demeaning squander. Just wood on a hot grill. Close the lid and cook for about 15-18 minutes.

And please, enjoy your freedom, your choices, your boundaries. And make sure you don't overcook the salmon!

Cedar Plank Salmon with Cucumber and Jalapeño Salad

Ingredients:

• 3 Persian cucumbers, sliced and quartered

• 1 1/2 jalapeños, deseeded and small dice

• 3-4 tbsp. olive oil

• juice of half a lemon

• 1 1/2 lbs salmon

• 1 cedar plank salt and pepper

Directions:

Soak Cedar plank in water for at least 6 hours or overnight.

Heat grill to 400 degrees.

Season both sides of salmon with salt and pepper. Place salmon skin side down on soaked plank. Place plank on grill and cook for 15-18 minutes depending on desired doneness.

Combine cucumber, jalapeño, olive oil, lemon and salt and pepper in bowl. Cover and refrigerate while salmon cooks.

Serve salmon with salad, over brown rice and roasted tomatoes.

Beauty!

Greek Salad with Tomato-Water Vinaigrette

By Sierra French Myerson

Here’s the deal… I was spoiled rotten by a tremendous vacation to Greece this summer.  It was truly life altering for many reasons.  I was blessed enough to get a much needed escape.  I thickened some very cherished friendships.  I developed some sure-thing life-long new relationships.  And, I fell in love with the Grecian way of life.  It really is so transforming to get out of your constant.

I could eat hundreds.

I experienced the archipelago for a week aboard the epic Sir Winston Churchill, a spectacular sailboat.  I told you I was spoiled rotten…truly killed with kindness by the generosity of old friends.

The Majestic Sir Winton Churchill

The color of the Aegean Sea is incomparable.  The landscape of the islands is stunning.  The food is delicious.

Greece is a family style country.  They pass and plate and share.  They take their time.  It’s really a lovely way to appreciate the understated goodness that is Greek food.

Two of my all time favorite things

In fact, one evening (night really…dinner doesn't happen until at least 10 o’clock), we went to a recommended restaurant on the island where we were docked.  My fellow Americans had clearly not taken notice of the family style notion during our previous meals, and preceded to order “entrees” individually.  Our confused waiter left the table and within seconds the chef appeared.  He was bewildered by the number of duplicate requests of main dishes.  Quickly, friends (whom had grown up spending the summers on the island) adjusted the order and set it straight.  Then, slowly, large platters of deliciousness started to be shared around the table.

The fruit of the nectar.

The mid-days while on The Churchill will forever resonate with me.  We would anchor ship at a swim spot.  Jump in the insanely beautiful water.  Dry off in the sun.  Pour a glass of wine.  And, gradually, gather around the large dining table on deck.  Me being me, I would position myself so that I could watch the chef prepare our lunch through the galley’s port hole.  And, then, exquisite dishes of seafood or traditional fare would be served.  Every day was something different and delightful.

After a gorgeous meal.

Not a meal went by without some version of a Greek salad, which for anyone that knows me understands that this is a very good thing.  It embraces two of my favorite things…peak in season tomatoes and cucumbers.  The sweet, salty, tangy, crunchy, briny goodness of this effortless salad just makes me happy.  It’s an ideal companion to any summer meal.

(Foodie Nation, keep your eyes open for Chef Kostas Papacharalampous.  He’s going to be a big deal.)

Greek Salad with Tomato-Water Vinaigrette

What you’ll need:

• 2-3 ripe summer tomatoes

• 2-3 Persian or Japanese cucumbers (or 1/2 an English cucumber)

• 1/4-1/2 green bell pepper

• 1/4 red onion Greek olives

• Good Greek feta cheese

• Oregano (I prefer dried for this recipe, fresh is a little too strong)

• Olive Oil

• Red wine vinegar Sea salt

Directions:

There aren’t too many rules to this recipe.  Really only five suggestions in order to make the salad in the way that the Greeks do it:

Cut the vegetables into big chunks.  This is not a diced salad the way that we see it in deli cases in The States.

Top the salad with 1 or 2 big slices of feta, or several slabs if you’re making this for a crowd, generously sprinkled with oregano.

Serve the salad in a shallow bowl or serving dish.  This is not a tossed salad so there is no need for a bowl here.

Be sure to have a big hunk of crusty bread to sop of the delicious juices that will accumulate.

Always use the freshest vegetables, obviously.

*Oh…treat yourself to a really good bottle of Greek olive oil!  They’re wonderful.

Makes 2 servings. Easily multiplied.

Directions For The Tomato-Water Vinaigrette:

*Inspired by Michael Ruhlman’s Pasta with Tomato-Water

The salad is absolutely satisfying with a splash or two of red wine vinegar, a healthy drizzle of olive oil and a good sprinkle of sea salt.  But, I’m such a junkie for the liquid goodness that pools beneath the veggies that I decided to play around with a quick tomato-water dressing to amplify the salad’s nectar.

Cut up the tomatoes first and season them generously with salt.  Set them aside in a bowl.  Allow them to sit for at least 15 minutes, and up to an hour.  By now, a generous amount of tomato-water should have been drawn out of the tomatoes.  Pour the tomatoes into a strainer over another small bowl.  Add a hefty splash of red wine vinegar to the tomato-water.  Whisk in olive oil.

Pour some of the vinaigrette into the base of the serving dish.  Arrange the vegetables and olives.  Remember, this is a rustic easy dish, don’t over think the presentation.  Pour more vinaigrette over the vegetables.  Place the oregano topped feta cheese on the vegetables.  Generously drizzle with olive oil.  Finish with a bit more sea salt, if desired.

Greek Salad

Braised Artichokes

Artichokes

By Sierra French Myerson

I heart-a-chockes.  Yep, nothing like one of my favorite vegetables to bring out my really good “dad jokes”.  No shame here.  “What did the green bean say to the eggplant?”…ok, no, not really.

But, seriously, artichokes make me happy.  Some people don’t get them.  “Too much work with not enough payoff.”  I suppose I could understand that, what with the teeth scraping and inner beard cleaning.  Eww that sounded inappropriately dirty.  But, I dare these haters to try artichokes again in the height of their season; and, the braised way.

Trim and Halve

It was during a conversation with one of these artichoke bigots that it dawned on me…to braise.  He kept saying that except for the heart the scoured bits from the leaves tasted like nothing more than the mayonnaise in which they were dipped.  I clearly disagreed, but it got me to thinking about how to infuse flavor into the hearty veg pre-creamy sauce dunk.

Clean Out the "Beard"

This last winter, I officially became a braised chicken bitch.  At least twice a week,  I was browning and drowning my chicken thighs in lemon, wine, and aromatics, and it never got tired.  Every last bit had exceptional flavor.  Not a bland bite on the bone.  Ok, then why not mimic this with my robust friend, the artichoke?

Braising Flavor

Well, a bright idea it was!  (I know I wasn’t the first to think of it, but I’m darn pleased with myself nevertheless.)  Every drag and pull on the leaves equalled an especially flavorful morsel.  Though, I used the braising liquid to make a simple sauce to accompany the artichokes, I vote to try them first as is.  Embrace thy Mediterranean vegetable flavor bomb.

First Face-Down

Braised Artichokes

What you’ll need:

• 2 - 4 good sized artichokes, trimmed and halved lengthwise*

• 1/4 cup olive oil

• 1/2 cup dry white wine

• 2 cloves of garlic, smashed

• 3 lemons, juiced and halves

• Reserved 6 - 8 cups of water

• 4 - 6 Tb of butter, cold and cubed Salt and pepper, to taste

Directions:

Heat oil in a large 8-10 quart pot over medium-high heat.  Add garlic;  cook until fragrant.  Add artichokes cut side down.  Cook for 2-3 minutes until heart is slightly browned. 

Flip over artichokes.  Add wine, lemon juice, reserved squeezed lemon halves, water to cover, and a good sprinkling of salt.  Bring to a boil.  Lower heat to a steady simmer. 

Cook artichokes until tender, about 45 minutes.  Pull off an outside leaf and test for tenderness.  Remove artichokes to a platter; cover to keep warm. 

Reserve 2 cups of the braising liquid.  Discard the rest.  Return reserved liquid to pot.  Cook at medium heat until reduced, about 15-20 minutes.  Remove from heat. 

Add butter; whisk until combined.  Season with salt and pepper.  Spoon sauce over the artichokes, or serve on the side as dipping sauce.

*Be sure to pull off all of the tough outer leaves.  They won’t soften up unless you overcook the rest of the artichoke.  I also like to remove the artichoke “beard” with a pairing knife before I cook them.  It makes for a neater eating experience.

Artichoke7

Makes 2-6 servings. I always like to make extras.  They are so good as a chilled leftover snack.

Beets and Their Greens

By Steph Farrar

I eat beets. I order beets. I generally really love beets. But I never buy them. So when they showed up on my doorstep in my Summerland box I got super excited. Especially since they're good for your liver. And my liver needs love.

We have had houseguests for almost two weeks, sadly ending a few days ago when our dear friend Kelly, in town for her baby shower, left Los Angeles for her new home in Atlanta. And before her lovely visit, my folks were here for nearly a week, spoiling us with love, groceries, and a culinary tour of L.A., also helping with an Easter party at my in-laws home in Malibu. We literally ate and drank our way around town; spoiled at Sotto, The Ivy, Tra Di Noi,Girasol, Bloom Cafe, and Paper or Plastik. I now need a girdle, a juice cleanse, and a wine break.

Enter beets.

Mama beet and baby beets

And their greens.

Greens!

Much less expensive than said juice cleanse, and in my opinion, just as good-for-you.

In my new kitchen...well new by six months... I'm fascinated by the light that comes in these windows. Even more, I'm shamefully accustomed to our warm, freakishly warm weather, when I'm able to open my side kitchen door, let the light and warmth in, and capture something as beautiful as this crimson earthy veggie; a veggie that tastes like candy.

I've said I love spinach. I love beet greens more.

Beets

It's super easy to write about beets. It's really no big deal.

My quest for a cleanse is the bigger deal. The heavier deal.

As I've aged, as I've matured and grown (I think) wiser... I've also settled into some habits I'm somewhat weary of, even scared of. Beets have brought me to my knees, on the heels of seeing many folks at the mercy of addiction, enslaved by the numbness that feels so good. I find myself, after ten months of sobriety due to pregnancy, save a glass of wine here and there, right back to my old ways. Able to drink wine like water.

And I have to wonder, is it in me? Is it a part of my genetics that makes it so easy to be superfluous? Or is it stored up thirst, after months of discipline and abstinence? Can I control it?

I don't mean to claim serious addiction, and don't want anyone to worry about me! I just ask these questions as a girl in her late thirties, getting used to bad habits, growing more and more aware of the hold these rituals have on me. And paying attention to the grip. So relax.

Beets, Greens, Garlic, Goat cheese, salt

I just added a picture to relieve some intensity.

It's truly no laughing matter, and no place for me to make light of such a heavy issue. But beets are beating me up.

If you have a friend or family member who struggles with addiction, or you yourself are struggling, check outAl-Anon or AA, or reach out to a friend, mentor, elder, church member, or anyone you can confide in.

And enjoy roasting some super healthy beets.

Roasted Beets and Greens

Ingredients:

• 3-4 beets, varying sizes

• Beet greens, clipped, leaves torn from stalks

• 1/4 cup olive oil

• 2 cloves minced garlic (or 3, I'm heavy-handed with garlic)

• 1 tbsp sunflower seeds

• 1 tbsp goat cheese

• 1/2 tsp Kosher salt

• Freshly ground pepper

Directions:

Heat oven to 375.

Remove beet stems, leaving 2 inches of stem in tact, to prevent bleeding. Wash beets thoroughly and toss with 2 tbsp olive oil and a pinch of salt. Cover. Roast beets for 45-60 minutes or until knife-tender.

Just before beets are done, heat 1 tbsp olive oil in a hot pan. Add garlic and cook for about a minute. Tear greens in 2-3 inch pieces and add to pan, sautéing until wilted, a minute or two. Season with salt and pepper.

Once beets are cool enough to handle, peel (your hands will be beautiful bright colors!) and cut into large pieces. Toss beets with a pinch of salt and sunflower seeds. Dollop with goat cheese and serve with wilted greens.

Try it. You Might Like it.

By Steph Farrar

A few things about my dad: he grew up in Tulsa, Oklahoma, attended Oklahoma State University, and still proudly wears black and orange on game days in support (in the privacy of his own home of course; dreadful color combination any day other than Hallow's Eve). Oh, and he hates asparagus.

Truly, truly hates asparagus.

I have absolutely no intention of persuading him to try it after all these years of evasion and resentment, even though I believe I have mastered roasted asparagus with crunchy garlic. Even though he's probably never tasted something this green and this delicious, I will forego any attempt at conversion. I will, however, make him read this post.

And I'll make him stare at the beauty in this spring vegetable.

I believe the story goes like this: dad was force-fed asparagus quite often as a young boy, to the point of actually making him sick. It makes perfect sense why, as an independent man, really by age 14, he chose to refute the stalks. I would do the same thing. Neither of my parents ever force-fed their kids, which is why I crave things like spinach, sushi, and farro. I'm grateful for my lack of aversion to pretty much everything sans eggplant and blue cheese. But that's my palette's fault, not my parent's.

Oil, garlic, salt, pepper. Easy.

If you too have a distaste for asparagus, I beg you try this easy recipe, just once.

Drizzle the snapped stalks with the oil mixture

Up until about five years ago, I always just cut the stems evenly. I would blame it on my OCD but actually I just didn't know you could snap the end off; the asparagus knows what part of its stalk is tasty, and what part is bitter. Impressive vegetable.

Speaking of impressive things, these eggs.

Eggs from my secret Egg Man (thanks Sarah Jane)

If you have an Egg man, then you are lucky. If you have this Egg man, you are blessed. He already runs out every Sunday morning at our tiny local farmer's market, so until I know he has enough stock, I'll keep his location to myself. I must thank my dear friend Sarah Morris Brower for sending me to the Egg man so many months ago when we moved to Wilshire Vista. I have not been able to enjoy an Egg from anywhere else since. I have, however, joined a weekly subscription delivery from Summerland, and next week I'll receive a dozen of their farm-fresh eggs. We will see how they compare and compete. And by the way, Summerland is changing my life. Check it out.

Slow cooked sunny-side up egg

I could eat this for breakfast, lunch, or dinner nearly every day if I didn't need variety. I wish I could say the same for my dad. With all my heart I can honestly say, he would hate it.

Roasted Garlic Asparagus with Sunny Side Up Egg

Ingredients:

• Large handful of asparagus, stalks snapped at base

• 3 cloves minced garlic

• 1/2 cup olive oil

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 1 tbsp unsalted butter

• 2 eggs shaved parmesan or pecorino

Directions:

Heat convection roasting oven to 400

In a small bowl, whisk olive oil, garlic, salt and pepper until cloudy.

Place asparagus on roasting pan or cookie sheet and cover with garlic / olive oil mixture. Combine on the sheet so all stalks are covered with as much garlic as you can pinch, resting atop the asparagus.

Roast for 16-18 minutes.

In last five minutes of roasting, heat butter in a cast iron skillet on medium low heat. Crack eggs and fry slowly until the white part of the egg is just cooked, never flipping.

Plate asparagus, top with egg and roasted garlic pieces, sprinkle with cheese.

Might as well bake some bacon too

Not Really Pesto, Pesto

By Steph Farrar

So I'm currently car-less at home in a rain storm (not sad about it at all), writing a post, breastfeeding a baby, filing my nails and catching up on True Detective and Sara Bareilles on Jimmy Fallon's Tonight Show. To say the least, moms can seriously multitask.

Since the birth of our little man, my life has been a series of very predictable cycles. Babies do cry, but they cry for only five reasons: hunger, discomfort, gassiness, exhaustion, and a need to burp. That's it. All I've been doing is figuring out which cry is which, following his schedule and making him happy. After 6 weeks on this earth, he's finally speaking clearly to me. I think I've got it.

I managed to get a shot of our kids BOTH smiling! Granted, this only lasted the duration of the six shot photo series.

They are both HAPPY!!!

Anyway, onto food. And not really pesto, pesto.

During any down time carved out during Flynn's naps and while Vesper is at school, I've been trying a few new things, one being this herb-nut topping. I've made pesto several different ways, but never this combination, and I generally use a food processor, not a mortar and pestle.

Almonds, walnuts, cilantro, mint, spicy red onion

This time I found a recipe in Fine Cooking for an herb-nut topping on Arctic Char served with roasted carrots. A no-need-to-clean-an-appliance pesto recipe. Perfect. It immediately caught my eye.

Since I'm living on someone else's feeding schedule, I've found the last thing I consider is what to feed myself. I certainly wish my waistline proved that, but I did just have a baby six weeks ago, so I'm giving myself a little slack. We've had a steady trail of incredible friends visiting with food and extra arms to hold the baby or entertain Vesper, but that tends to slow down by the second month. So chicken, tuna and egg salad have become mainstays in our fridge, prepped food for grabbing on-the-go. This herb-topping / pesto is the perfect addition to pretty much anything. A slice of warm toast, a salmon filet, rotisserie chicken, even mixed in with fresh zucchini noodles.

Instead of using the food processor or blender, just add it all to a mortar and pestle and combine until you reach your desired consistency. I prefer a little chunkier for my warm toast tapenade, but as a pesto, keep on grinding.

In zucchini noodle land, speaking of, I just made the best dinner of all time with said "noodles." That recipe coming next. As soon as I get through this next sleep cycle.

Enjoy!

Herb-Nut Topping

Adapted directly from Fine cooking

Ingredients:

• 1/4 cup toasted, finely chopped almonds

• 1/4 cup toasted, finely chopped walnuts

• 1/4 cup finely chopped fresh cilantro

• 3 Tbs. finely chopped red onion

• 2-1/2 Tbs. extra-virgin olive oil

• 2 Tbs. finely chopped fresh flat-leaf parsley (I didn't use, cause I didn't have)

• 2 Tbs. finely chopped fresh mint

• 1/8 tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

Directions:

Literally, put it all in a mortar and pestle and combine until you reach desired consistency.

Something in the air

Spaghetti Squash

By Sierra French Myerson

Ah, Southern Cali.  We might not have the turning of the leaves or a first frost, but I swear, we do have Fall.  The seasonal shift is ever so slight, but it is there.  We get it right at the end of September. 

Just as the days are getting shorter, the magical Santa Ana winds start up.  They bring us that fresh air that the rest of the country so fondly relates to as fall.  The gusts clear out the smog and bring us our version of a pure autumnal smell.  Oh, I love that smell.

Slice Lengthwise.

Then, we, Angelenos, get to babble on as though we are New Englanders…We talk about how stoked we are for fall…How we can’t wait for boots and sweaters...And, winter squash and roaring fires.  The atmospheric aroma changes the days for us.

Scrape the seeds.

And, subsequently, it gets absurdly hot again. Then, Halloween arrives. Every Booby McGee (sorry Ms. Joplin) in the town is ret to go and it, rightfully, becomes “cold” for the night.  Nipples at full mast.  (I'm not going to lie, I’ve been known to do a little cleavage dance on All Hallow’s Eve, but for purely satirical and ironic reasons…I swear.)  Cut to November, and it gets super hot again.  Summer hot.

Brush with oil. S & P.

Perhaps we have a harder time transitioning between the seasons because the fall temperatures still lend themselves to peaches and snap peas, but that smell in the air is beckoning our taste buds towards the gourds and root vegetables that are taking over the farmer's tables at the markets?  We’re trapped in a schizophrenic season / food transitional period.  Stuck in the middle.  While we're still seeing the red of the tomatoes, new shades of crimson, known as apples, are simultaneously resting at the vendor’s stands.  Not quite ready for slow cooked stews and apple pies, we are primed to move on from hot weather produce delights.

Fork out the strands.

Ultimately, the winds return bringing with them that natural air-perfume. Our Southern California hallmark of fall.  Even if it is 80 something degrees outside, when the Santa Ana's blow back in for Thanksgiving, that “smell” always magically arrives just in time. And, we get our season.

Spaghetti Squash in Sage Browned Butter

*This is the perfect transitional winter squash dish for me.  It makes me feel cozy and ready for the colder season, but it is still light enough to weather the heat that actually still exists outside.  You can roast the squash whole, or cut it in half as I do.  There is no right or wrong when making the decision.  It mostly depends on whether you have a knife that is sharp enough to easily slice the spaghetti squash without hurting yourself.

What you’ll need:

• 1 Spaghetti Squash (3-4 lbs)

• Olive oil for brushing (if cooking halved)

• Course salt and freshly ground pepper

• 3 Tbs. unsalted butter

• 3 - 4 sage leaves, roughly chopped

• A good grating of parmesan or pecorino cheese

Directions:

Preheat oven to 400.

Carefully slice spaghetti squash in half lengthwise.  Scrape out the seeds.  Brush with olive oil.  Sprinkle with salt and pepper.  Place squash cut side up on a rimmed baking sheet.  Bake for 45 minutes or until fork tender.  If roasting whole, prick squash in several places.  Allow an extra 15 to 30 minutes cooking time until it is soft to the touch.

Remove squash from oven.  Let cool for about 10 minutes until easy to handle.  Meanwhile, heat a small heavy bottomed sauté pan over medium heat.  Add the butter.  Once butter is melting, add chopped sage leaves.  Allow the butter to cook until it turns a rich brown and has a nutty aroma.  Watch it carefully.  Be sure not to burn the butter.  Once done, set off of heat.

When squash has cooled, scrape the flesh out with a fork into long strands.  Place in a bowl or platter.  Toss with the browned butter.  Season with salt and pepper.  Sprinkle with grated parmesan or pecorino.

Makes 4 - 6 servings as a side dish.  Or, 2 - 3 as a vegetarian main dish.

SSquash7

Apple, Manchego & Chives

By Steph Farrar

My folks moved to Naples, Florida, an income tax-free state, almost a decade ago. They’ve always loved the water no matter where they've lived. I was basically raised on boats, in and out of galleys, heads, staterooms, pretending to learn port from starboard, bow from aft. We’re talking Tennessee River floating, slalom skiing, wave-running next to a nuclear facility. Not quite the California way of things. Not quite the peaceful, warm Gulf coast of Florida either.

It wasn’t a huge surprise when my parents made the move to the West coast of Florida to build their dream home on the water. It was time. They had braved the South long enough; it was time to enjoy all they had worked for. Unfortunately that great idea, building a dream home, took two years to complete and drained most of their stored enthusiasm for the Gulf Coast.

Years later, after completion and a resolving repose with staying put, my folks wear their Naples pride playfully. Naples more recently boasts dozens of amazing restaurants and watering holes, but is still anchored in the quiet, temperate Gulf. For the last few years we’ve visited for Thanksgiving, which is usually right around my birthday. And there is only one place I like to spend my birthday in Naples: Cafe Bar Lurcat.

There are three reasons why: 1. Great wine list 2. Fried rice topped with soft boiled egg 3. Apple, chive, manchego salad. So this week, I’m insisting Cafe Bar Lurcat comes to me. In Cali.

Simple Ingredients

This is one of the easiest things you will ever make. And one of the most delicious. The apples and cheese so closely resemble each other, it’s hard to pick them apart. The only things which divide them are taste and the touch of green at the end of the apple stalk. The apples have that bitter, sweet lemon kick and the cheese is so salty and nutty it could kill anyone with a nut allergy. With the tiny crunch of chive and little kick from the pepper, your taste-buds will be pleased. I like to cut the apples last, since they brown so quickly. If you must cut them earlier, squeeze lemon over them, cover and refrigerate.

Cut em like matchsticks

If you can believe it this salad can stay in the fridge for about a day or two, with the right amount of lemon to preserve. If you wanna follow this dish with the Pancetta Leek Fried Rice, you’ll have the closest meal to Lurcat since Lurcat. I mean really when are you ever going to Naples, Florida? Sorry Mom and Dad.

Summer!

Apple, Manchego & Chive Salad

Ingredients:

• 2 Granny Smith Apples, cored and cut into matchsticks

• 6 oz manchego cheese, cut into matchsticks

• 2 tbsp chopped chives

• 2 tbsp olive oil

• Juice on one lemon

• salt and pepper to taste

Directions:

Using a mandolin, slice apples and cheese into the same width slices. Then cut each slice into matchsticks. Unless you have a mandolin with a julienne blade, then use that of course.

Combine all ingredients into a bowl and season with salt and pepper to taste.

Store covered in refrigerator for one to two days max.

A,M,C on brick

Sweet Summer "Succotash"

By Sierra French Myerson

Lately, even breathing has been hard work and uncomfortable.  The slightest movement adds to the sticky stress of the heat.  I’m a native Angeleno, and yet, I still complain (and act surprised and overwhelmed) by the inevitable summer heat that strikes us every single year without fail.  And, on top of being one of the weather whiners, I’m a hypocrite.  I beg for all of the booty that the sun gods provide us, and then I carp about the seasonal circumstances that help to create the harvest. See, I’m a total produce whore.  So, when the tomatoes, corn, peaches, and other summer goods start to show up at the farmer’s markets, I go crazy.  They completely get me off.  What?!  I’m perpetually single.  I have to have something to look forward to, and a perfect, sweet, and slightly ugly heirloom tomato is that for me.  Come to think of it, that’s actually my ideal man-type too, just a bit taller than a tomato.  Hmm, I wonder what that means?

Succotash3

Needless to say, when the time is right (and, I’m properly ill-at-ease walking around outside, let alone breathing), a huge bounty of fruit and veggie love accompany me home from the Sunday farmer’s market.  Though they’re just for me, and any friends/family I might end up cooking for that week, I’m never worried my edible purchases will end up unused or buried in the trash.  Before I can even think about all of the rousing things I want to create with my summer market loot, I’ve eaten a quarter of it on it’s own.  A tomato sliced with a little Maldon salt, a cob of corn merely grilled or steamed, a peach...they do themselves justice.  Therefore, their unadulterated beauty is two-fold to me, they are beyond delicious, and they don’t need much finessing, i.e. kitchen heat.

Chop Chop

Turning the oven on in my un-a/c’d cottage-like apartment is a game-changer.  Fan schman.  The added heat makes the already motionless air come to a complete and hot standstill.  The other day, I was longingly looking at my remaining week’s veggies.  I was missing cooking and dying to eat them all at once.  Mission accepted:  use as many vegetables as I am inspired to use while cooking as little as possible.  Corn, summer squash, heirloom tomatoes (duh!), red onion, garlic, basil…a “succotash” of sorts.

To all you food purists out there, I didn’t use lima beans, so I know I can’t officially call it a succotash.  Regardless, it was simple, light, and so tasty.  Good veg don’t lie.

A quick sauté.

Sweet Summer "Succotash"

My only footnote to this recipe would be to use whatever vegetables inspire you. Though,  I do think corn is a perfect cornerstone.  Also, I used it as side dish to breaded chicken but, I think it would make a killer pasta with orrechiette, or incorporated into a more substantial salad with arugula or a grain. Just go with it.

What you’ll need:

• A good glug of extra virgin olive oil (approx. 1 Tb.)

• ½ a red onion, chopped

• 2 cloves of garlic, minced

• 2 ears of corn, shucked and cut of the cob

• 1 medium or 2 small summer squash (whichever kind you fancy), diced

• 1 medium heirloom tomato, large dice

• 2 pats of butter (approx. 2 Tb.)

• A generous handful of cherry tomatoes, halved

• Salt and black pepper, to taste

• ¼ tsp. red pepper chili flake (optional)

• 1 Tb. basil, torn

Directions:

Heat oil in large skillet over medium heat.  Add onion and garlic.  Season with salt and pepper.  Stirring frequently, cook for 8-10 minutes until onions are translucent. 

Add red pepper chili flake, if using. 

Add squash.  Stir to combine.  Cook, stirring occasionally, for 4-5 minutes until squash starts to cook through and soften. 

Add corn.  Cook for 1-2 minutes, stirring occasionally. 

Add chopped heirloom tomato.  Turn down heat to medium-low.  Add a pinch of salt and black pepper. 

Stir to incorporate all of the ingredients. 

Add butter.  Take off of the heat.  Stir until butter is melted and makes a slight sauce. 

Gently mix in cherry tomatoes and basil.  Serve.

Makes 4 servings.

Pancetta Leek Rice with 5 Minute Egg

By Steph Farrar

When I first started following food blogs, I ran across a Los Angeles based blog called Cozy Kitchen, and was immediately drawn to Adrianna's light sense of humor and addiction to her kitchen. One of the first posts I salivated over was her Ginger Fried Rice. So I decided to try it. My first note: remember how difficult I said it was to bread and fry a soft boiled egg. Just saying it now.

We were visiting my in-laws for a weekend at the beach, where the light is second to none. I've since bought a new camera, but I think I could've used a disposable one and the photos would still look effortless. I cannot say the same thing for the eggs.

Leeks, onions, ginger and garlic

I'm always trying to impress Pearlie, Sam's mother. She and I are very close, and I'm very lucky to have a "Mum"-in-law who I not only get along with, but who I genuinely love. She will be reading this. I swear I'm not lying though. Sam's folks do so much for us... one of the few things I can do for them is fix a nice dinner. Pearlie is an exceptional cook, but definitely deserves a break from the kitchen every now and then. She cooks nearly every meal at home.

Clean your leeks, chop your onions

Everything's blue and white in this kitchen

I poured Pealie a heaping glass of her infamous Woodbridge Chardonnay, myself something red, made Poppy and Sam and Key Lime Martini and got to work emulating this heavenly Fried Rice. First you must fry up the diced garlic and ginger, to top the rice at the last minute. The crunch is a necessity.

Fried fried

I added the pancetta and additional onion to the original recipe. I am never sorry about pancetta. The rest I'll leave to the recipe. You could add nearly any vegetable you'd like to this rice, as long as the egg is soft boiled to perfection and oozes over the entire bowl, which as I said, is tricky. Make sure you transfer those soft boiled eggs to a bowl of cold water. Peeling will be much easier. Might want to make a few extra, in case of disaster.

Breading station

Pancetta Leek Fried Rice with Five Minute Egg

adapted from Cozy Kitchen's Ginger Fried Rice

Ingredients:

Rice: 

• 1/2 cup vegetable oil

• 2 tablespoons minced garlic

• 2 tablespoons minced ginger

• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

• 1 cup diced pancetta

• 1/2 cup diced baby onion, white and green parts only

• 4 cups day-old cooked rice, preferably jasmine, at room temperature

• 3 teaspoons soy sauce

• Salt

5-Minute Fried Egg:

• 5 large eggs, divided

• 1/4 cup buttermilk, shaken

• 1 teaspoon Sriracha

• 1/4 cup all-purpose flour

• 1 cup panko bread crumbs

• Salt

Directions:

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add pancetta. Let it crisp up for a few minutes.  Add onions and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Add soy sauce, stirring well and cooking, until heated through and lightly crispy. Season to taste with salt. Set aside.

In a medium saucepan, bring water to a boil. Using a spoon, gently lower 4 eggs into the water and then bring the heat down to medium, so the water reaches a simmer. Start the timer and set it to 5 minutes. When the timer goes off, transfer the eggs to cold water and gently peel. This is the hardest part. Be careful and take your time!

Add 3 inches of oil to a cast iron skillet and heat oil to 400F. Meanwhile, in a small bowl, beat together the remaining egg, buttermilk and Sriracha. Add the flour to a shallow dish. On a medium plate, toss together the panko and teaspoon of salt.

Start with rolling the egg gently in the flour, dusting off any excess. Next, transfer the egg to the egg/buttermilk mixture and then place it atop the panko mixture, sprinkling the mixture on top of the egg, being sure it’s evenly coated. Gently drop the into the hot oil and cook on each side, about 30 seconds and until lightly browned. Transfer to a paper towel to drain. Repeat process with the remaining eggs.

Divide rice among four dishes. Top each with an egg and sprinkle crisped garlic and ginger over everything and serve.