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

Tomato Cream Sauce with Orecchiette

By Steph Farrar

After a few months away from here (embarrassingly enough) I figured no better re-entry than a staple amongst tape. Tomato cream sauce with pasta, for literally everyone and everything. Welcome back to you as well.

After years working at home, while being a full-time mom, I recently landed a new job. I literally have no idea how I fit a blog post into my life, besides the fact that it's a priority.

The only two negatives of new job-ness are time away from this very site...and my family of course. Even at this very moment, while my 8-month old is crying himself to sleep, I'm still grateful for time to myself. Time to focus on progress, being a better mother, having something else to discuss at cocktail parties other than vomit, diaper changes, and milestones. So let's get to the sauce.

Simple ingredients never fail.

It's seasonally the end of summer, with the swift passing of Labor Day and a goodbye to white jeans (never in Cali), yet tomatoes are still delicious. While I used my favorite San Marzanos and a large handful of fresh cherubs, I wish I had a filling of those gorgeous heirlooms. Getting to the market lately is a privilege. However, this sauce never fails, in or out of season.

Grew that basil myself.

I'm not a big fan of sweet tomato sauce, see the Batali added carrot or Nigella added vidalia. I prefer salty, vodka-ish, closer to Ina's favorite sauce than any other. If I have to use a store-bought, I never buy anything other than Roa's Vodka Sauce, so my goal... replicate, minus vodka.

Get it in the pot and wait.

For this late summer dinner, Vesper and I had orecchiette pasta, one of my favorites... where the pasta scoops up the sauce in its little hat-ear, eats the parmesan alive and leaves it all for your buds. I wish I could say when I'm cooking I'm solely focused on the task at hand. In these brief moments of quiet calm, I steal away whatever time I have to catch up on my beloved game.

What was really happening while chopping

Tennis.

I shouldn't mention my extreme jealousy of anyone who attended the U.S. Open this year, especially because I'm married to one such person. My weeknight was so different from his.

Fave new appliance

And now for...without-shame-appliance-plug: The Baby Bullet.

It's not just for baby food, it's just cuter than the Magic Bullet. Same thing, with a smiley face. If only Flynn could have some of this sauce. He's so close to the joys of full-flavored food, yet seemingly so far. Maybe he'll be the first kid in our family to crave sushi, avocado and zucchini? Working on it with the bullet.

Pretty and pretty yummy

But maybe ground-up sushi is a no-no?

You'd think I'd have this down by now.

Tomato Cream Sauce with Orecchiette

Ingredients:

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 onion, diced (not sweet, any but vidalia)

• 1 24 oz can San Marzano whole peeled tomatoes

• large handful fresh cut cherry tomatoes, any variety

• pinch red pepper flakes (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped basil

• 2 pats butter (2 tbsp)

• either 1/4 cup cream or fresh / prepared ricotta

• 1 package orecchiette pasta

• salt and pepper to taste

 Directions:

Heat oil at medium high heat in a Dutch / French oven or heavy bottom pan.

Add onions and garlic and cook before browning, 4-5 minutes.

Hand crush San Marzanos over heated pan. Add additional sauce and fresh tomatoes. Add red pepper flake if using.

Simmer over medium low heat for about 30 minutes.

While sauce simmers, bring a large pot of water to boil. Add a large pinch of salt, just as it begins to boil. Add pasta and cook for 8-10 minutes. Drain, set aside.

Add thyme and basil to sauce about halfway through simmering process. Once tomatoes are cooked down, add butter, and either cream or ricotta, cook an additional 5-10 minutes.

Add a healthy pinch of salt and freshly ground pepper.

In a blender, Magic Baby Bullet or any other blending appliance, add sauce in batches until slightly blended... keep some chunks!

Reheat sauce in a shallow saute pan until barley simmering. Add drained pasta to incorporate sauce, making sure every little "hat" is full of that flavor.

Top with freshly grated parmesan and a pinch more of salt. Garnish with freshly torn basil leaves.

Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings

A Change of Season

Sneaky

By Steph Farrar

It's November, and I'm talking about tomatoes. Probably because they're still damn good here in California. Maybe even more because I can't officially let go of summer without posting this delicious recipe. Daylight savings ends tomorrow, meaning less daylight (obviously) and (sadly) citrus. Fortunately the change of season is coupled with more knee-high boots and leggings, cozy sweaters and scarves. 

It's strange how effortless time is passing lately. Even though I'm sad to see it pass, I'm also on the heels of a very stressful time in my life: Sam was gone on tour for months and is finally back; I've packed and moved from our home of ten years, while living with in-laws and commuting an hour each way to the city for school and work; I've finished a pitch package for an exciting new project while third trimester pregnant, chasing around a four-year-old; And, finally I've landed in November, where all the haze is defrosting from my strained eyes. November is my favorite month. My birthday month. Home.

Sans-Mizer Rye Flour Dough

We've had a strange sense of home the last two months, one that is slightly reminiscent of touring over 6 years ago… living out of a suitcase. Although I'm not sharing a janky hotel room with three other guys in a band, It's still difficult living unsettled.

Little Hands at Work

Vesper helped me with a crust that sits right on top of the tomato mixture here… rolling it out beautifully on her grandmother's kitchen island like a baker. My trusty Kitchenaid mixer is in storage so I decided to brave hand-kneeding the dough. It was a cinch. The rye crustrecipe was a first for me and I don't regret it. This lovely tarte tatin is the last thing I'll be making in Pearly's kitchen while we've lived here in Malibu. Wanna know why??

Now that's a disk.

It's official… we found a new house!!!! I can't wait to cook, photograph and eat in our new bright kitchen. I can't wait to hang with our friends who live in the area.  I can't wait for you to come over, and join us for a drink (even though I can't really drink, but soon enough). For now, I'll have a Dill Cucumber Spritzer, you have a Moscow Mule.

Use two onions for more flavor

So as we say goodbye to summer, even though it's been officially over for almost two weeks, whip up any remaining tomatoes for this treat either as a hefty side dish or light main dish. I added basil and ricotta, and mixed in a little lemon and balsamic vinegar for more flavor, but you could add more onion and garlic, different herbs, another kind of cheese… even sautéed vegetables if you like.

Variegated and regular basils

My favorite food blog, as it may be for many of you, is 101 cookbooks. I'm inspired not only by her photographs but by her vegetarian recipes, warm tone and curated sense of style and taste. I've bought several staples from her pop-up shop Quitokeeto, attempted to copy nearly all her recipes over the years, and simply indulged in a love affair with all things 101. This tarte tatin and accompanying rye crust are some of my favorites from her recipe box. If you have a well-used cast iron skillet, use it instead of a casserole deep dish or non-stick skillet. 

Put the pie crust right on top!

Make sure you let it cool so when you cut it, so it somewhat stays in tact. Enjoy!

Tomato Tarte Tatin with Rye Crust

adapted directly from 101 cookbooks

Ingredients:

• 2 medium yellow onions, chopped

• 2 tablespoons extra-virgin olive oil or clarified butter

• 1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom, cherry & early girls)

• 1/2 teaspoon fine grain sea salt

• 2 teaspoons balsamic vinegar

• 1 tbsp flour (or more for watery tomatoes)

• zest of one lemon

• 1 pie crust, this rye crust, Heidi recommends

• 1 egg whisked with a tablespoon of water

 Directions:

Preheat the oven to 400 degrees

Heat a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are caramelized, 15-20 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. Leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 35 minutes.

Serves 6-8.