Farmers Market Feast

Wednesdays are a highlight of the week because of the farmers market that sets up shop near where I work. Right now the market is flush with late summer produce like heirloom tomatoes, early fall squashes and apples and of course fresh herbs and greens. I couldn't help but craft a lovely meal straight from the market.

Zucchini Fritters with Dill Yogurt Sauce

for four
2 medium Zucchinis grated
2 eggs
2 cups flour
4 sprigs of fresh thyme or oregano stripped from the stems
sea salt and pepper
1/2 cup grapeseed or vegetable oil

In a large bowl beat the egg with the salt and pepper and herbs, add the zucchini and then add the flour. Mix well. Drop the batter into the hot oil, press down to flatten a bit and cook for 4-5 minute each side until browned. Drain on paper towels.

For the Sauce:
1 cup whole milk yogurt (I use the Ronnybrook Farm Creamline Yogurt. This is hands down some of the best yogurt I have ever eaten and I love to get it every week)
2 tablespoons fresh chopped dill
Juice of 1/2 a lemon
Sea Salt and Pepper

Combine ingredients in a bowl and cover. Let refrigerate for at least half an hour to let the flavors mingle. Spoon generously over the fritters.

For this meal I also made a nice apple chutney with some Mitsu apples I got at the market. This compliments the sour, salty and richness of the fritters really well and adds a surprising tartness.

Star Anise Apple Cherry Chutney

4 tart crisp apples like Granny Smith or Mitsu
1/2 cup dried cherries
1/2 cup white sugar
1/2 brown sugar
4-5 pieces Star Anise
3 1 inch piece of ginger peeled and minced
1 large yellow onion
Juice of one Lemon
1 cup of rice wine vinegar (or white vinegar)
1/2 teaspoon of white pepper
1/2 teaspoon of sea salt
1 tablespoon of vegetable oil

Chop the apples and toss with the lemon juice. Coat a large sauce pan with the oil and cook the onions until soft. Add the ginger, cherries and apples and warm. Pour in the vinegar and the sugars and combine. Add the star anise and seasonings. Bring to a simmer and cook uncovered for about 20 minutes. Increase the heat to reduce the liquid for the last five and remove from heat.

This would also be great with lamb, duck or on turkey. It will keep in your refrigerator for about 2 weeks.

Savor the Sauce

I know I have been a bit obsessed with my electric grill, but it really has been the best kitchen appliance that I have purchased. Though with a good friends impending nuptials I may have to invest in a Kitchen Aid mixer to bake their cake! More on that soon. For now back to dinner.

Delicious food is often deceptively simple and inexpensive. I am a firm believer in the power of sauces to transform mundane meals and elevate them to a home gourmet level. That is why there is such an emphasis on sauces, dressings, marinades and vinaigrettes on this blog. Sauces are flexible, can be stored and used in different contexts to very different effects. A good vinaigrette can make a simple green salad something transportive and a red sauce can dress pasta or become a wonderful bake.

This week I knew I had to plan two meals for friends, one for Octavio and one as a pre-practice dinner. So, I wanted to spend less than $15 for both meals not including wine and I came in well under budget.

For dinner on Tuesday I made grilled scallops (1 pound for $7.00 at the Canal St Fish Market on Canal and Baxter) with Bitter Herb Walnut Pesto. One bunch cilantro and one bunch parsley came to $1.60 from a vegetable vendor on Bayard St at Mott. I had a box of cous cous already open and some left over frozen veggies and I keep bags of nuts from Trader Joes at all times (Walnuts are $4.99).

Then on Wednesday I used the leftover pesto and tossed it over some lightly sautéed broccoli ($1.50 from a street vendor in Midtown) and thin spaghetti with some domestic feta from East Village Cheese ($1.50 for half a pound) and a pinch of red pepper flakes to give a bit of heat. Kelly supplied a delicious Rioja and then we went to work!

Bitter Herb Pesto

*these are just guestimates. Please adjust the ratios as you see fit.
Half a bunch of Cilantro
Half a bunch of parsley
1 clove of garlic chopped
juice of half a lemon
1/3 cup extra virgin olive oil
1/3 cup roughly chopped walnuts
1-2 tablespoons of water
sea salt to taste

Put the herbs, lemon, walnuts, gralic, salt, and water into a blender or food processor and pulse until chopped. Slowly add the olive oil and blend until a nice paste texture is achieved.

I spooned mine over the grilled scallops with a mixed veggie cous cous.

Quick Weeknight Meal

We can be so pressed for time in the city that even taking an hour to enjoy the simple pleasure of a meal can be a luxury. I try to make time at least two nights a week to truly cook, not just through something together. It is something that I enjoying taking the time from the fast bustle of New York City to do.

Since Octavio can work late hours sometimes an elaborate meal is out of the question, because we would much rather spend the time eating and catching up on the day than in preparing the meal. This week I made a simple tomato sauce that takes less than 20 minutes to prepare but still tastes like it was simmered for much longer.

Simple Basil Sauce for 2

4 ripe Roma or Plum Tomatoes chopped
1/2 cup of white wine
2 tablespoons heavy cream (you can leave this out but it adds a richness to the sauce)
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
8-10 fresh basil leaves
Juice of half a lemon
1 shallot finely sliced
2 cloves of garlic pressed or finely chopped
pinch of red pepper flakes
sea salt and pepper

half a pound pre-cooked frozen shrimp

4oz - 2 servings of thin spaghetti

In a medium sauce pan, heat the oil over medium low heat and soften the shallot. Add the garlic and cook until the garlic is also soft and aromatic. Add the tomatoes and cook until they begin to release the juices, add the lemon and wine. Stir in the tomato paste and season with salt pepper and the red pepper. Simmer for about 10 min until the tomatoes are soft but still hold their shape.

While the sauce is simmering, thaw the shrimp under cool water and begin to boil the water for the pasta.

Add the cream to the sauce and raise the heat, add the shrimp and cook until the sauce is reduced and becomes a bit thicker and the shrimp are heated through. Boil the pasta. Add the fresh basil last by shredding it with kitchen shears into the sauce. Cook two more minutes to release the flavor of the basil.

Spoon over the pasta, serve with more basil on top and fresh grated hard cheese like Asiago or Pecorino.

The Taste of Green

Cilantro, Coriander, the seeds, the leaves, I love it all. To me it tastes fresh and green. To others it tastes like soap. Here is the recipe for a perennial favorite of all of my friends.

Cilantro Ginger Sauce

1 bunch fresh Cilantro
2 cloves garlic
2 inch piece of fresh ginger
juice of 1 lemon
1/4 extra virgin olive oil
salt

Roughly chop the cilantro, garlic and ginger. Put into a blender or food processor. Add the lemon juice and some salt. Blend slowly adding in the olive oil until you achieve a smooth texture. Do not over blend. You don't want to emulsify the oil. Taste and add more salt to taste. This will keep for about a week and is excellent with anything from fish to grilled chicken to eggs.