There are a few short weeks each summer when peaches are at their peak. You know, like when you take a bite and the fragrant flesh yields to sweet juice that dribbles down your chin. If you are in possession of peaches like this, you don’t need me or this recipe to tell you what to do. When peaches are like that, don’t fu@k with perfection. Eat as many as you can, right out of hand and enjoy.
If your peaches are less than optimal, or you’re tired of eating plain peaches, give this salad a whirl. It is eminently customizable. I love the look of it presented on a big wooden board. Dress your greens and spread them out on the board. I used arugula, but you do you.
The dressing is a basil vinaigrette. It takes about 5 minutes to make your own basil oil for this dressing. Totally worth the time and effort. But, feel free to use plain olive oil and just garnish salad with fresh basil leaves if you don’t want to make your own basil oil.
The peach halves are brushed with a little bit of olive oil and placed on the grill cut side down. This softens them slightly and sweetens any less than optimal peaches.
Panzanella salad was created in Tuscany as a way to use up stale bread. It is customary to soak the stale bread in water and a bit of vinegar for about 30 minutes until it becomes soft, but not soggy. The first time I ever had it was about 10 years ago, on the Amalfi coast of Italy. I discovered that the time-honoured Panzanella salad is not my jam. I really dislike the texture of the soaked bread. I prefer my stale bread with a bit of crunch.
This salad was inspired by a very similar one at thefeedfeed.com. Start with some really good bread. A rustic sourdough would be perfect, if you happen to know anyone baking sourdough these days! Tear, rather than cut it into chunks, so it has lots of nooks and crannies to soak up the delicious dressing from this salad. Toss with olive oil and salt and toast in oven until golden brown. You want the croutons to still have a bit of chew to them.
For the tomatoes, since it’s not really peak tomato season yet, I went with a mix of supermarket imported large heirloom tomatoes, grape tomatoes and some tomberries.
The dressing for this salad uses a mix of lemon juice, red wine vinegar and olive oil. I love tomatoes with basil, so I went one step further and made some basil infused olive oil. It takes about 5 minutes to make and it’s so delicious. Whizz some olive oil (1 cup) and basil (1/2 cup) in the blender. Pour into a saucepan and simmer for about a minute. Strain oil and let cool before using.
Fry the halloumi cheese at the last minute, so it will still be warm and crispy when you serve the salad.
When Mother Nature forces corn, peaches and tomatoes to ripen all at the same time, I do believe she intended for us to put them together into something delicious.
First, let’s chat about peaches. There are two types of peaches, cling and freestone. As the name suggests, the flesh of the cling peach stubbornly hugs the stone, making them a real pain to slice. The flesh of the freestone, comes away easily from the pit. Unfortunately, without slicing the peach open, there is no way of knowing which type of peach is which. The first peaches of the season are almost always cling, and the freestones usually follow a few weeks later. The easiest way to pit a freestone peach is to use a sharp paring knife. Pierce the peach at its stem end and slice it along the seam all the way around the fruit. Place each half of the peach in either hand. Twist the halves in opposite directions. Pull the halves apart to reveal the pit. Use the tip of a spoon to nudge the pit out of the peach. For this salad I encourage you to buy as many different types, colours and sizes of ripe tomatoes as you can find. Heirloom ones are perfect for this salad. This is truly a blank canvas and you are the artist.
I recently discovered Tomberries. They are minuscule red and yellow tomatoes, about the quarter of the size of a cherry tomato. They are super-sweet and freaking adorable. In the photo below, I put a in grape tomato (bottom left) for size reference. Loblaws in Canada carries them under their President’s Choice label. If the corn is really fresh, like picked that day, just shuck it, cut the corn off the cob and use it raw in the salad. I like to sauté the corn in a bit of olive oil if it was not picked that day.
Cut some of the tomatoes in slices, others in wedges and start composing. I just drizzled mine with some really fruity extra virgin olive oil. I scattered some fresh basil over top and finished it with a judicious sprinkling of freshly ground black pepper and flaky sea salt. I didn’t feel it needed any vinegar as the tomatoes have a good amount of acid. If you feel it needs vinegar, then go ahead and add some delicate white wine vinegar.
Send me a picture if you make this salad. I’d love to see what you create.
This is the quintessential summer salad. Tender crunchy green beans and sweet, sun-kissed tomatoes. Sadly, we are still several months away from those beans and tomatoes, but we can fake it.
Most of the year, green beans look so full of promise, all bright and green, but in truth, they are imposters. Once you cook them, they disappoint. If you try to cook them briefly, they never have that fresh snap of summer beans, they just come out tough and leathery. If you try to cook them longer, to get them tender, they just end up mushy. And let’s not even talk about winter tomatoes. Red cardboard, disguised as a tomato. Enough said.
To satisfy my craving for verdant crunch, I bought haricots vert, those skinny pricey green beans. I’m sure my carbon footprint is huge, because they were probably from Kenya or Guatemala, but I wanted that tender crunch. Getting sweet tomatoes out of season is as simple as buying the little grape or cherry tomatoes. They have much better texture and flavour than their big sisters. Bonus points if you can find the rainbow baby tomatoes. With the addition of toasted pine nuts, olives, capers and some ricotta salata, this salad had a decidedly Sicilian bent. For the dressing I whisked together anchovy paste (please use it even if you don’t think you like anchovies, it adds a powerful umami punch without tasting fishy), dijon mustard, garlic, lemon juice, white wine vinegar and extra virgin olive oil. Don’t forget to garnish with fresh basil leaves.
I wouldn’t characterize myself as a greedy person, but something takes over me when I drive by a farm stand or visit a farmers market. I always buy way more than I can possibly eat. It happened to me last week with local summer strawberries. Winter strawberries trick you into thinking they will be good, but when you cut into them, the white centres are so disappointing. These local ones were deep crimson, inside and out!I needed to use these up fast before they spoiled. No to pie, cobbler, crisp, galette and jam. Been there, done that. I wanted to make something new. And then this recipe for oven dried strawberries popped up in my inbox. Unlike dehydrated strawberries, which are quite dry and leathery, these oven dried strawberries are chewy, with a plump, juicy consistency. The roasting really concentrates the berry flavours.
Halved strawberries are mixed with a bit of sugar and allowed to macerate for about 30 minutes. Spread them out on a non-stick silicone baking mat and cook at 200°F for about 3-4 hours, until dried at the edges, but still juicy in the center. Once dried, they will keep in the fridge for about a week.These berries made their way into a seriously delicious salad. The sweet strawberries play beautifully with the bitter arugula and salty halloumi. Toasted hazelnuts bring the crunch.Fried halloumi is one of the cheese world’s greatest inventions. If you’ve never tried it, you’re in for a treat. It’s kind of hard to describe. Salty and squeaky/firm on the outside and creamy and melty in the center.
The finishing touch was a drizzle of Mike’s Hot Honey over the fried halloumi. Sheer perfection. I met creator Mike Kurtz about 4 years ago on a NYC pizza tour. He pulled a bottle out of his bag on our third stop and offered us all a little squirt on our pizza. I was hooked! Sweet heat with cheese is fantastic. I buy mine online here in Canada from The Vanilla Food Company.
As parents, I believe one of our most important jobs is to create memories for our children. Certain aromas or sounds can instantly evoke specific memories or feelings. It only takes a shake of Ajax cleansing powder and a squirt of Joy dishwashing liquid to transport me right back to the kitchen of my childhood. The combo of Ajax and Joy was my mom’s special recipe for disinfecting the sink after dinner each night. The scent was sinus clearing and most certainly responsible for the loss of a few brain cells. But we had the shiniest sinks in the neighbourhood.
If you were to ask my children, undoubtedly, they would tell you that the annoying whir of my cobalt blue Braun immersion blender was the soundtrack to their childhood. Each morning, they were roused from a deep sleep to the sound of their mom frothing milk for her morning latte. (This was before Nespresso machines with milk frother attachments) No need for alarm clocks in our house.
I hope that I have created other memories for my children, that were perhaps a bit more pleasant.Last weekend was the start of cottage season and we had a full house. My youngest son was there as well as my daughter and 3 of her friends. A few days earlier the girls had decided that they wanted to eat healthy for the weekend, so I was instructed to please not bake anything tempting. I made this salad for our lunch on Friday. It was met with rave reviews. It’s not really a grain salad, as the farro only plays a supporting role. The real star of this salad are the fat spears of sweet asparagus, charred to perfection on the outside but still maintaining a bit of crunch in the center.
The inspiration for this recipe came from Melissa Clark, over at www.cooking.nytimes.com. She roasted the asparagus in the oven, but I wanted to officially start grilling season. I like fat spears of asparagus and I peel the bottom third of each spear because that’s how I was taught to do it at my very first restaurant job.The dressing for the salad packs a flavour punch. Lime juice, garlic, soy sauce and olive oil are whisked together and mixed with the cooked farro. This is a great make ahead salad as the farro can sit in the dressing for several hours. The asparagus and green onion can sit for about 30 minutes before serving. I decided on a bed of peppery arugula and bitter radicchio. Toss the farro with the salad greens and top with the grilled vegetables. Using a vegetable peeler, shave thin shards of Parmesan cheese over the top of this salad.
When the baskets at the market are spilling over with green and yellow beans I get very excited. That satisfying sharp snapping sound they make when you break off the ends tells me that these beans are fresh from the field.
Traditionally in North America, veggies have been portrayed as a minor character on the plate, letting meat take center stage. However, chefs around the world are beginning to inspire us to flip that view around. Let vegetables shine on the plate , but use meat sparingly, to add some acidity, richness and fat. This recipe was created by Chef Josh Keeler from Two Boroughs Larder in Charleston, SC.As I perused Chef Josh’s recipe, I did a double take reading the instructions. Put the salami in the blender. Really??? Remember that episode of The Chew when host Carla Hall wonders “Can you blend it?” and then proceeds to puree leftover chicken pot pie? Well, blended salami vinaigrette is way better than that. Surprisingly delicious. It adds richness and an unctuous quality to the beans. The pureed dressing is a rather vibrant orange colour, thanks to the paprika, but don’t let it scare you. Press on!
I decided to add a touch more salami , crisping up little cubes to use as a sort of meat crouton.The first time I made this we added chick peas to the dish to up the protein content. As my sister Bonnie says, “Chick peas make everything better.” For this photo shoot, I left them out.
We’re not big on celebrating the “Hallmark Card Holidays” in our house. Valentines Day is just an excuse for me to bake, blog about and then gorge on photo shoot leftovers of gorgeous heart shaped cookies like these, or these or especially these!! Not that I really need a holiday excuse to bake cookies.
Mother’s and Father’s Day are customarily observed with the perfunctory card and a big hug. So imagine my surprise this year when each of my 3 children, totally independant of each other, presented me with gifts. Two days before, my youngest son gave me a delicate sterling silver chain bracelet. On Mother’s Day my oldest son handed me an impeccably wrapped and ribboned box that contained an elegant hand blown glass pitcher with a flavour infuser in the center. And then, 6 weeks after Mother’s Day, my middle child, (my daughter), left a fitbit on my desk.
My first thought was that my husband told the kids he was leaving me for a younger faster version and hadn’t gotten around to telling me yet. Then it occurred to me that perhaps I was dying and no one had the guts to break the news to me. But no, the husband vowed he was in it for the long haul and I felt perfectly healthy. Turns out, they just wanted to show me how much they love and appreciate me. Awww. Sweet!!
Guzzling mint-strawberry-cucumber flavoured water and wearing the fitbit make me believe I am healthier already. I decided to go with the flow and assembled this healthy, insanely delicious salad I discovered in the June 2014 issue of Chatelaine magazine.
Already armed with some gorgeous local zucchini, I was prepared. I sliced the fatter zucchini on the diagonal into 1/2 inch thick planks. The little ones I just sliced in half, lengthwise. A package of Halloumi cheese gets sliced into 1/2 inch planks as well. I whisked together a dressing with white wine vinegar, lemon juice, olive oil, salt and pepper.Everything gets treated to a generous glug of good olive oil, some Kosher salt and pepper (no salt for the cheese!, it’s salty enough already.) The zucchini get grilled until deeply golden brown. I pan fried the halloumi since it can stick to the grill. A can of chickpeas and some fresh mint and parsley and lunch is ready. I think that eating raw zucchini is about as pleasant and flavourful as chewing a sponge. But bathe it in olive oil, salt and pepper and let it get grill kissed and something magical happens to the taste and texture. It becomes silky in texture and almost meaty in substance. And if you have never had fried halloumi cheese before, well, let’s just say you are in for a real treat. It is salty, slightly rubbery and squidgey. While that may not sound like the most appetizing description, trust me, it is delicious. It sort of squeaks between your teeth when you chew it and it is very addictive.
While broccoli might not be the first vegetable you think of for a summer salad, let me be the one to convince you otherwise. With the addition of a warm garlic vinaigrette and a garnish of grated hard boiled eggs and crunchy salty rye bread croutons, it’s the perfect warm weather side dish.
Start with hard boiling the eggs. I am a hard boiled egg pro. No green or grey rim around the yolk ever! It was my responsibility to hard boil a gross (don’t see that word used very much anymore! ) of eggs every morning at my very first restaurant job. Here’s how to make perfect ones every time. Place eggs in a pot. Cover with cold water. Bring to a boil. Put lid on pot and remove pot from the heat. Let sit, covered for 12 minutes. Drain, rinse eggs under cold water and peel as needed. Next, dissect the broccoli. Peel the stems and cut into diagonal coins. Cut the head of the broccoli into thick 1/2 inch planks. These broccoli planks remind me of the storybook character Flat Stanley. If you have never heard of him, check out this link. I have always wanted to possess this super power of making myself totally flat so that I could slide under locked doors and snoop where I shouldn’t! What super hero power do you wish you had?As you slice the planks, little bits of florets will fall off. Set them aside for boiling or steaming. They are too tiny and tender for roasting.
A few glugs of extra virgin olive oil, a liberal sprinkling of kosher salt and freshly ground black pepper, and the sliced stems and flat planks ready for roasting.Toast some rye bread croutons while the broccoli is roasting. Whisk together a warm garlic-mustard vinaigrette.Arrange the roasted and steamed broccoli on a platter. Drizzle with the tangy dressing and garnish with the egg and croutons. Each bite is a perfect combination of textures and flavours. The roasted broccoli brings a charred, smoky bite. The verdant steamed broccoli adds a bit of freshness. Hard boiled eggs add creaminess and the rye croutons add salt and crunch, always welcome at any party. The tangy Dijon garlic vinaigrette wakes up your taste buds.
Had I presented this salad to Mr. Langley, my former culinary school instructor, I would have miserably failed the assignment. His mantra of “Balance, in colour, texture, size and shape” plays in the soundtrack of my memories, right before Stacy and Clinton’s“Colour, texture, pattern and shine!” (Anyone else mourning the end of WNTW, as much as me?) This all yellow salad would not have pleased him. Thankfully, I’m not in Culinary School anymore and I just cook to please myself. This sunny summer salad pleased my daughter and I greatly!
We were rummaging around in the kitchen trying to figure out what to make for lunch last week. I suggested our usual standby; tomato, watermelon and feta salad but we had no watermelon. We did have some gorgeous ripe nectarines, with wildly blushing skin and flesh reminiscent of goldenrods. They got chopped up, along side some tiny sun gold tomatoes and some mini yellow pear tomatoes. Of course I sautéed some corn (fresh corn goes into every salad I make in the summer!) We diced up some feta cheese and chopped up some fresh basil and mint for brightness.The sweet crunch of the sautéed corn played so well next to the creamy salty tang of the feta. Mildly acidic tomatoes balanced the lushly sweet nectarines. Harmony in every bite, despite the monochromatic ingredients. I think if we blindfolded Mr. Langley and gave him a taste, he would give this salad an A+.
