For those that know me well, I tend to be inspired by recipes, but go off the rails in the execution. In the kitchen, I'm a bit of a rebel ... I like to do my own thing, add my own spin, etc. Inspired by the corn-and-tomato-pie recipe I linked to a couple of weeks ago, I took its essence and flipped it on its head. Instead of a chunky, hearty filling, I made a simple corn custard that was poured over caramelized onions that covered the bottom of a pre-baked tart shell. Then I added some unadorned, but glorious-in-their-own-right, sungold and candy tomatoes to the pool of custard. Baked for 40 minutes, the pie came out of the oven slightly puffed and golden. We ate it at room temperature with super-sweet muskmelon, but it would be great served warm as well. After an afternoon at the pool, it definitely hit the spot.

Corn Custard and Tomato Tart
serves 2 hungry bambini and mom and pop, too

Ingredients:
1 basic pie or tart crust recipe; I used the 9-inch pie crust recipe from Cook's Illustrated
1 large sweet onion, sliced into half moons
1 bunch of fresh thyme
2 tablespoons olive oil
2 ears sweet corn,
1/4 cup whole milk or heavy cream
1/2 cup creme fraiche
2 egg yolks
1 teaspoon kosher salt
ground black pepper to taste
1/2 pint assorted cherry/grape tomatoes -- I used sungold and baby candy, but feel free to use any grape or cherry tomatoes you have!

Directions
Pre-bake the tart shell according to your recipe. Set aside to cool.
Adjust the heat of your oven to 375 degrees.

In a large saute pan over medium-low heat, heat the olive oil and thyme until fragrant. Add the onions, with a large pinch of salt and some freshly ground black pepper and cook low and slow until the onions are caramelized and sweet -- about 20-30 minutes. Set aside to cool.

While the onions are cooking, make the corn custard. Cut the kernels from the cob and place ikernels in a blender with the 1/4 cup milk or cream. Puree until smooth. Pour the puree through a fine mesh sieve or chinois. To the strained puree, whisk the creme fraiche, egg yolks, salt and pepper until incorporated. Taste and adjust seasonings as needed.

Layer the cool onions on the bottom of the tart shell. Pour the custard over the onions (don't pour the custard to the rim of the tart; leave about a 1/4 gap). Nestle the tomatoes in the custard and carefully transfer the tart to the oven (I place on a baking sheet first). Bake for 40 minutes, until golden and puffed adn the custard to set, but still wobbly.

Cool until warm or leave at room temperature.

Happy eating, -s.
summer on a plate
I am utterly in love with latkes, but come summer, potatoes get replaced by zucchini. With six, plump beauties waiting their turn in the crisper, I knew what I was making for dinner: zucchini pancakes. As with most recipes from Marc Bittman, I modified things a bit. Using his recipes as a spring board, I changed up a few things, like squeezing the grated zucchini of its moisture, cutting out the minced onion and adding chopped basil to the mixture. Be forewarned, these are delicate little fritters; I used my All-Clad saute pan with success (a.k.a. no sticking), but if you have a non-stick pan, I would use it. I use this small scoop to make bite-size cakes, but feel free to make this bigger too -- just cook them a bit longer to cook off the raw egg. A dollop of chive sour cream adorned each latke. 

Happy eating, -s.
sour cherries from our little tree
The market this Saturday was a pea extravaganza -- sugar snaps, snow peas, and, my favorite, English shell peas abound.  There were also gorgeous baby zucchini that would be perfect on a pizza with thyme, lemon zest and feta. My basket was filled with all things green, with some golden beets and yellow zucchini brightening the mix. Spicy arugula, crisp green beans and bushy bunches of cilantro rounded out my shopping. With so much of this earthly goodness to cook with, menu inspiration comes easy these days. 


Our backyard has become a source of fruitful inspiration, with our sour cherry tree bursting with tart, red fruit. Our raspberries are just blushing from the sun -- a few more hot, sunny days and we should be eating berries every day for a few weeks. The Klein boys cannot wait, as I catch them eating barely ripened ones when we're playing outside.

Here's what our market basket contained:
arugula
cilantro
English peas
golden beets with greens
green beans
snow peas
sugar snap peas
zucchini -- green and yellow

And here's what we're eating this week:
Sunday: grilled Italian sausages (made by me!), blanched green beans and watermelon
Monday: kiddos: mozzarella en carozza served with prosciutto, melon and arugula/ mom&pop: arugula salad with melon, prosciutto and fresh mozzarella in a lemony vinaigrette
Tuesday: pasta with sauteed shell peas and parmigiano reggiano/hopefully some raspberries and cream for dessert!
Wednesday: stir-fried snow peas and sesame fried eggs with jasmine rice
Thursday: zucchini pancakes with chive sour cream / served with melon
Friday: roasted golden beet tortas with fresh goat cheese and almond-cilantro pesto

Happy eating, -s.


I will never complain about the heat while living in Wisconsin. Our summers are so short in comparison to our winters, that I will take the heat, the humidity, the severe weather and the bugs. But, I must say, this week is going to be hot; damn hot. Every day, all-day, 90+ degrees hot. The perfect remedy is my refreshing watermelon-lime slushy.

My younger brother and his wife were in town last week and Chris did the grocery shopping, as he was barbequing a 9-lb pork shoulder for the occassion. Back from Costco (where we typically don't get food items besides cooking olive oil and nuts), came a 3-pound container of sour cream (holy s%#$) and a huge-ass watermelon.

I'm still working my way through the sour cream (I tackled a sour-cream coffee cake for Sunday morning breakfast; I may be churning some sour cream ice cream to top a raspberry crisp ... or maybe some corn muffins with green onions and sour cream to accompany barbequed chicken ... any other ideas are welcomed!).

With the huge-ass watermelon, besides slices accompanying every meal, I've been whipping up watermelon slushies, which are in no way related to the artifically flavored/dyed 7-11 slushy. These are the essense of watermelon, with a kick of lime zest and juice. The perfect remedy to a hot day. Adults can add a jigger or two of rum or vodka, if they must.

Watermelon-Lime Slushies
serves 4 thirsty bambinos or adults

Ingredients
2-3 large wedges of watermelon, rinds removed
1/2 cup cold water or limeade, if you have it.
juice and zest of two limes
1 tablespoon sugar
2 cups ice

Directions
In a blender, add the water and watermelon wedges. Blend until foamy, pink and smooth. Add lime juice, zest and sugar and blend until incorporated, about 30 seconds. Taste and adjust seasoning, adding more watermelon, lime juice/zest. I wouldn't add anymore sugar, but that's just me.

Add the ice and blitz until smooth and slushy.
Drink quickly with requisite straws.

At the Market
sugar snap peas
green beans
Dreamfarm goat cheese
baby zucchini
rainbow swiss chard
golden beets with greens
Italian paste tomatoes
carrots
red onions

Menu: week of 16 July 2011
Saturday: Key West shrimp salad sandwiches with green beans vinaigrette
Sunday: crunchy tacos with refried beans, sauteed beet greens and fresh goat cheese
Monday: sauteed baby zucchini and Italian sausage with oriecchiette and opal basil
Tuesday: pork and green bean stir-fry with cashews and steamed jasmine rice
Wednesday: chicken cutlets Milanese with oven-roasted paste tomatoes
Thursday: ricotta frittata with swiss chard and red onions
Friday: carryout
Happy eating, -s.
Ratatouille — I love this word. It's a fun one to say and a treat to eat. My version simplifies matters by roasting the vegetables instead of sautéing each separately in a sauté pan. After a caramelizing roast in the oven, the veggies get doused in some good olive oil and a squeeze of lemon. Besides being an ideal side dish to almost anything, it makes a mean grilled cheese sandwich filling, as well as a superb pasta sauce. Goat cheese is its friend, too — slather it on some crostini and top with some ratatouille; the perfect late summer starter.

Oven-Roasted Ratatouille
make 6-8 side servings

Ingredients
1 large globe eggplant or 4 Asian eggplants, chopped into 2-inch pieces
2 red bell or heirloom peppers, chopped into 2-inch pieces
2 green zucchini, quartered and sliced into large chunks
2 red onions, quartered and then sliced into large chunks
2 teaspoons herbes de Provence
2 large cloves of garlic, minced finely
¼ cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ lemon
Extra virgin olive oil (optional)

Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a bowl, toss each vegetable separately with ½ teaspoon of herbes de Provence, some garlic, 1 tablespoon olive oil and a large pinch of kosher salt and a few grinds of pepper. Place it on the sheet pan in one layer; continue with the remaining vegetables in the same manner.

Roast for 45 minutes to 1 hour, until soft and caramelized. Toss everything together in a larger serving bowl and add the lemon and olive oil. Serve hot or a room temperature.

At the market:
corn
Dreamfarm eggs
eggplant: globe and Japanese
ginger gold apples
green beans
heirloom sweet red peppers
kale
mint
red and yellow onions
tomatoes: slicers and mixed cherry
yukon gold potatoes
zucchini

Menu: week of 5 September 2010
Sunday: fried chicken and gravy with buttermilk biscuits and steamed green beans
Monday: BLT pizza
Tuesday: ricotta frittata with ratatouille
Wednesday: Corn and potato chowder
Thursday: Sauteed kale with fresh ricotta bruschetta
Friday: Tomato sandwiches with black-bean and edamame salad

Happy eating, -s.
Someone recently asked me how my summer was (as in past tense, over, done, finito) ... I know it's almost Labor Day, but as someone whose birthday typically lands on one of two days — either the last day of summer or the first day of fall — summer is most definitely not over (at least not for another 23 days)! And while I am learning that outdoor swimming pools close around this time of year and stores are filled with wool and tweed, Mother Nature — via farmers' market stands, CSA boxes and 90-degree days — is still screaming "SUMMER!" And so am I ... winter in Wisconsin is long. I'm savoring every hot day I can. We're still eating summer-style. I hope you do too. Stews and soups and casseroles can wait a few weeks, can't they?

In the box:
Basil
Cantaloupe
Cippolini Onions
Cucumbers
Dragon Tongue Beans
Edamame
Eggplant
Garlic
Poblano Peppers
Patty Pan Squash
Red Lettuce
Red Onions
Roma Tomatoes
Sweet Mini Peppers
Watermelon

At the market:
apples
hazelnut grahams from Potter's Crackers
milk
mint
Sassy Cow ice cream
sourdough raisin rolls from Madison Sourdough co.
tomatoes: slicers and red zebra

Menu: week of 28 August 2010
Saturday: ratatouille-stuffed grilled cheese sandwiches
Sunday: oven-roasted tomato and goat cheese pizza with fresh basil
Monday: chicken salsa verde with corn tortillas and a black-bean salad
Tuesday: roasted vegetable, orzo and feta salad
Wednesday: sausage and sweet pepper ciabatta sandwiches served with fresh dragon tongue beans
Thursday: linguine with basil pesto served with a tomato salad
Friday: TBD

Happy eating, -s.
At the market
Asian melon
Basil
Dreamfarm eggs
Green & yellow zucchini
Mint
Plums
Raspberries
Red and yellow onions
Slicing tomatoes
Sungold tomatoes
White corn

Menu: week of 7 August 2010
Saturday: for Pickle: yellow-zucchini pancakes and raspberries (we went to Graze)
Sunday: BLT pizza
Monday: griddles sausages on toasted buns with caramelized rosemary-onions and Dijon mustard served with corn on the cob
Tuesday: Turkish eggs with sautéed zucchini and whole-grain flatbread
Wednesday: Tomato tart served with sautéed corn
Thursday: sautéed zucchini and red onion open-faced sandwiches served with a bean salad
Friday: carry out

Happy eating, -s.
I’ve have slowly come to the realization that there are two parties in this world: beet lovers and beet haters (no political affiliations here!). I am head-over-heels, a beet lover. Thankfully, Chris is too. Pickle is still on the fence. The beet haters, as I’ve come to learn, think that they taste like dirt. This is understandable, since that’s where they grow, but their earthiness is so nicely paired with their inherent sweetness — especially when roasted — that I can't understand the anti-beet sentiment. Anyway, this recipe is for the LOVAHs out there who can get enough beets!

The inspiration for this dish was that fact that I had a heck of a lot of beets in the fridge and needed to do something with them — new. I had been counting the days for tomato season to begin, so naturally I had panzanella on the brain. With some day-old bread on the counter and a bevy of basil from our CSA, I thought, “beet panzanella.” I’m sure someone else has made this before me, but I seriously thought I had a moment of brilliance, especially since I was utilizing a whole slew of ingredients from my overflowing icebox.

I roasted the beets the night before, so they were ready to go. While I baked the croutons in the oven, I prepped all the other ingredients, first by making the vinaigrette. Here’s one thing I learned in making this: a tomato-based panzanella is juicier, so you’ll need more dressing for the beet version. When the vinaigrette hits the tomatoes, they start releasing their own juices and this gets mixed into the salad and good things start to happen. Beets don’t have a lot going on in the juice department (poor beets), so you’ll need to compensate for that in a little more vinaigrette, but still go slow in adding it to the salad because there is nothing worse than an overdressed, gloppy salad.

With that, get roasting and chopping and mixing and dicing your way to beet happiness.

p.s. as you can see in the photo below, a fortunate or unfortunate side effect is the fantastic Technicolor-pink hue the entire salad takes on the minute the dressing hits the beets.

Beet Panzanella
Serves 4 hungry adults as a starter or 2-3 for a main course

Ingredients
6 medium-sized mixed beets (ruby, golden and Chioggia), roasted – I used the Marc Bittman version from How to Cook Everything since it’s super easy.
½ a red onion sliced very thinly into half moons
1 cucumber, seeded and diced
A large bunch of basil, roughly torn into pieces
½ loaf of day-old bread cut into 1-inch cubes
Olive oil
Kosher salt and pepper

For the vinaigrette:
1 teaspoon Dijon mustard
3 teaspoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper (about 8 turns on the peppermill)
1/3 cup extra virgin olive oil

Directions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil. On the baking sheet toss the bread cubes with a few glugs of olive oil, a large pinch or two of salt and a few grinds of pepper. Toss well and bake until the croutons are toasty browns and crisp all over – about 15 minutes.

While the croutons are baking, make the vinaigrette. In a medium-size bowl, whisk together the mustard, vinegar, salt and pepper until incorporated. While whisking, slowly pout the olive oil into the mustard-vinegar mixture until emulsified. Set aside.

Remove the blackened skin from the beet, trim the ends and cut into 1-inch pieces. Add them, along with the onions, cucumber, beets and basil to a large serving bowl.

The croutons should be done by now; remove from oven and let cool for a few minutes. Add to the salad and toss with hands to evenly distribute everything. Add the vinaigrette. Taste and adjust for seasoning. Eat within the hour or the croutons start to lose their crispness.

Happy eating, -s.
Chris started his new job a few weeks ago, which means that he hasn’t been home until late most evenings. This has wrecked havoc on my nightly cooking routine since he would typically take Pickle on some sort of mini-adventure, providing me with 30 minutes of uninterrupted prep time — heaven. Without him, my menus have fallen to pieces and I have to whip things together on the fly or make my standard fallback of grilled cheese with avocado.

This week, I think I’ve got things figured out: meals that are either leftover friendly or easy to prep with a two-year-old running under foot. We’ll see how it goes … we can always have another grilled cheese and avocado sandwich, especially if it is made with Big Ed’s Farmstyle Gouda. Yum.

In the box:
Banana pepper
Cauliflower
Chioggia Beets
Cippolini Onions
Cucumbers
Garlic
Green Beans
Green Bell Peppers
Jalapeno Peppers
Sage
Sauté Mix
Sungold Tomatoes
Tomatoes — Roma and heirloom
Zucchini

Menu: week of 31 July 2010
Saturday: crostata of cippolini onions, sungold tomatoes and Big Ed’s Farmstyle Gouda from Saxon Creamery with sautéed corn
Sunday: zucchini pancakes with curried Greek yogurt and sungold-tomato salsa cruda (see photo above)
Monday: spicy ground pork with sautéed greens and brown rice
Tuesday: pappardelle with sautéed broccoli, green beans and zucchini in a Parmigiano Reggiano infused cream
Wednesday: mixed peppers and sausage pizza
Thursday: pappa al pomodoro
Friday: roasted beet and salumi sandwiches with arugula and creamy Parmigiano dressing

happy eating, -s.
Sorry, I’ve been MIA recently. With summer getaways and visitors, I’ve lost track of things. Let me catch you up!

A couple of weekends ago, I went on a little mother-daughters’ weekend with my two sisters and my mom. I’ve never been away from Pickle for more than a day, so this was a big trip for me. Granted, he was with Chris, but still, I felt like I was constantly forgetting something (or someone)!

Anyway, we spent a very relaxing few days on beautiful Elkhart Lake drinking lots of rosé and eating delicious food. I’ll have a recipe for apricot-ricotta tartines for your once I get the photos from my sis (hint, hint :).

We also had a pretty exquisite meal at the Paddock Club, whose head chef spent time in the Bartolotta kitchens in Milwaukee, as well as a personal favorite, Lombardino’s in Madison. We shared many small plates, but the one dish we ordered seconds of was the grilled broccoli with red pepper rouille. It was really special and cooked to perfection, as well as a great inspiration for what to do at home on your own grill, with our without the sauce. Served simply dressed with a little olive oil and a squeeze of grilled lemon, it would be divine as a starter or side.

Grilled Broccoli
If you don’t have a grill, high-heat (425 degrees) roasting the broccoli would give you a similar effect to gas-grilling it, but you can't replicate the perfect charring of charcoal grill. Still worth a try, though!

Ingredients
1 lb grilled broccoli, cut into large florets
Kosher salt
Freshly ground black pepper
2-3 tablespoons olive oil, plus more for serving
½ of a lemon (optional)

Directions
Bring a large pot of water to a boil. Has a large bowl of ice water ready. Heavily salt the water and then carefully submerge the broccoli in the water; boil rapidly for 1-2 minutes and then removed to the ice bath. Once cool, drain very well. Toss with a few tablespoons of olive oil, as well as a good pinch or two of salt and lots of pepper.

When your grill is hot, place the broccoli on the grate and grill until nicely charred on one side – a minute or so; flip to the other side and do the same. Grill some halved lemons at the same time, if you have them.

Remove to a platter. Drizzle with a little more olive oil and a squeeze of the lemon. Serve immediately.

p.s. My sister Holley and my mom made this broccoli to put on a pizza with a roasted garlic sauce and mozzarella cheese; I must say that is a good idea and a definite must-try.

In the CSA box:
Broccoli
Carrots
Cucumbers
Fresh Garlic
Garlic Chives
Green Beans
Green Zucchini
Napa Cabbage
New Red Potatoes
Patty Pan Squash
Rainbow Chard
Red Iceberg Lettuce
Red Mustard
Bonus: Basil

Menu: week of 17 July 2010
Saturday Lunch: open-faced sandwiches with garlicky sautéed zucchini and patty pans topped with melted Edelweiss Dairy two-year cheddar
Sunday: Iceberg wedges with homemade garlic-chive and Hook’s blue cheese dressing, served with a whole wheat baguette
Monday: roasted red new potatoes with a tahini-Greek yogurt sauce and a side of quick-sautéed green beans.
Tuesday: Swiss chard pizza
Wednesday: Concerts on the Square
Thursday: sautéed red mustard on fresh ricotta bruschetta
Friday: Cilantro-almond chicken tacos with shredded Napa cabbage

Lunches throughout the week: shredded carrot salad with whole-grain pita
To-do: pickle some cucumbers!

Happy eating, -s.
The Hungry Bambino is taking a long weekend. Have a fun and fabulous Fourth of July!

Here are a few of my favorite Fourth of July eats to get you hungry or help with your menu planning (I've linked to most of them):

Grilled corn and locally made sausages served with slices of watermelon

Barbequed chicken with curry-yogurt slaw and cornbread

Burgers with sharp cheddar, a slice of white onion, lettuce and tomato

Skirt steak with a corn, cherry tomato and red onion salad

Homemade baked beans


For dessert: s'mores

Happy eating, -s.
Magic. Some experiences are just that. First kisses, bonfires on the beach, your wedding day, a sudden shower that ends in a rainbow, dinner in a piazza in Italy. Any place or event can be magical if you are with the right people, at the right time, at the right location. Magic.

At our picnic under the stars on Saturday, this was a big topic of conversation that began with a recount of a recent magical dining experience. By the end of the conversation, a few of us were left discussing whether those evenings can ever be repeated. By the time dinner was served, I think we all agreed it is pretty hard to replicate magical evenings, of which our picnic can be described.

My friend Katie, with her magical ability to take any setting and make it special, put on quite the party at the beach. Everyone supplied a dish or drink and Mother Nature provided a perfect summer evening. A roaring fire and dishes of affogato put the finishing touches on a pretty special evening. Magical, indeed.

Picnic under the stars menu:
To start: an assortment of cheeses, tapenades and crackers
To follow: arugula and spinach salad with goat cheese and cherry tomatoes; garlicy sauteed broccolini; Greek-style bean salad with heirloom dried beans, cherry tomatoes, red onion and feta with mint and parsley; grilled flank steak with chimichurri.
To end: affogato with raspberries and chocolate truffles

Earlier that day, here's what I found at the market:
broccoli
carrots
green beans
golden beets
mint
parsley
smoked trout
strawberries
squash blossoms
white onions
whole milk

Menu: week of 27 june 2010
Sunday: ricotta-stuffed squash blossoms: click here for the recipes
Monday: sauteed chorizo and beet-green tacos with avocado
Tuesday: smoked trout salad with peppery creme fraiche fingerling potatoes and green beans
Wednesday: roasted golden beet sandwich with local goat cheese
Thursday: green bean and cashew stir fry with jasmine rice
Friday: take out
Happy eating, -s.

































Inspired by the picnic under the stars we will be having for our dinner group this weekend, I thought I would share some of my favorite outdoor-dining accoutrements — some I already have in my arsenal; others I want with religious zeal. Enjoy!

Duraclear barware — this is some fancy plastic! Love the monogram. A mojito or vodka tonic would look smashing in here. At Williams-Sonoma.

Ice bucket — one on each end of the table with a bottle of bubbly chilling inside. At Anthropologie.

Serving (and hauling) tray — this tray is perfect for lugging lots of things in one go, instead of in many trips to and from the house or car. In the off-season, this eco-friendly galvanized version would also be great on a coffee table or desk as well. At Pottery Barn.

Candlelight — a few of these gorgeous lanterns would add such a nice glow as the sun sets. At Pigeon Toe Ceramics

Utensil caddy — for me, anything in this marigold yellow is a must, especially this charming yet modern utensil caddy. I would fill two slots with utensils and the other with a drinking glass filled with flowers — an instant centerpiece that is both functional and frilly. At Crate and Barrel.

Tea towels — picnic fare tends to be a little messy, which is why I forego the normal cloth napkin for a crisp, large, lap-sized dishtowel. At Williams-Sonoma.

Stainless steel cooler — no picnic is possible (or safe from food poisoning) without a big cooler. I just saw this model on Apartment Therapy last week; now I must have it. At coleman.com.

Chairs with flare — love, love, love these chairs. At Wisteria.
Happy first day of summer!
I cannot find the cord for my camera to download pictures, which is really disappointing since I have some fantastic photos of delicious vegetables ( I'm sure you are super disappointed too). I have a feeling Pickle has put it where a set of keys has gone as well as a few other small household items. He's a master hider of little things that will magically show up a few months later when you aren't even looking for them. So, long story short ... I have no new food-related photos for this post.

But, I have a really great menu this week that will hopefully get you inspired to get in the kitchen. One of Chris's co-workers couldn't pick up his CSA so Chris brought home some additional veggies to add to the mix - cabbage, more sugar snaps, bibb lettuce and turnips. There's no doubt we'll be eating our veggies this week!

Menu: week of 20 June 2010
Sunday: Chris's father's day dinner of North Carolina-style slow-cooked pork shoulder sandwiched with green cabbage slaw and purple-potato oven fries
Monday: leftover pulled pork sandwiches with watermelon
Tuesday: Thai-style bibb lettuce wraps with ground turkey
Wednesday: sauteed Asian greens on ricotta bruschetta
Thursday: roasted broccoli pasta with lemon, pine nuts and golden raisins
Friday: fingerling potato and rosemary pizza

Happy eating, -s.
As I mentioned earlier, I was scheduled to volunteer at REAP's 3rd annual Burgers and Brew event at Capital Brewery on Saturday. Well, if you live in Madison, you will have experienced the deluge that was unleashed from roughly 3:30 p.m. to 7:30 p.m. Saturday ... right around the time the event was going on.

Now, I thought that I would show up at my shift that started at 5 p.m. and there would be 1) no there and 2) nothing to do. Boy, was I wrong. The place was hopping, the reggae tunes were flowing, people were eating and drinking and chefs were cooking up a storm. And that didn't stop until most of the tents ran out of food. I was supposed to be a "runner" ensuring that tents had everything they needed, but about 45 minutes into my shift I was asked to pour beer at Lombardino's tent, which was very fun. I came home soaking wet from head to toe, but I must say the event was great, the chefs and volunteers were amazing considering that they were cooking in torrential downpours and the attendees -- you guys sure know how to have a good time no matter what the conditions!

Before the weather deteriorated, here's what we found at the Westside Farmers' Market:

At the Market
asparagus
baby beets
baby sweet red onions
bibb lettuce
Dreamfarm eggs and fresh goat cheese
mint, 2 bunches
strawberries (yay!), 2 quarts
sugar snap peas
Sassy Cow organic whole milk

Menu: week of 6 June 2010
Sunday: enchiladas suizas with lime-butter sauteed sugar snap peas with mint
Monday: roasted beet, bacon and goat cheese sandwiches
Tuesday: asparagus pizza with Rancho Gordo yellow bean salad
Wednesday: broiled wild salmon with yellow bean, beet green and bacon ragout
Thursday: Thai bibb lettuce wraps with sauteed beef, mint and baby red onion
Friday: I don't know yet!
Happy eating, -s.
Anthony Bourdain visited Vietnam on a recent No Reservations and it got me hankering for a banh mi. I love the one at Mermaid Cafe, but they are not open for dinner (but should be!) so I had to come up with my own. It's definitely not what you would get in Vietnam, but it's vaguely reminiscent and sometimes that's just as good.

A traditional banh mi has julienned daikon in its "slaw," but since I’m trying to eat what is seasonal and local, the slaw in my recipe is comprised of carrots and broccoli stalks from our Driftless Organics CSA. The meats, both fresh and cured, vary from region to region and cook to cook, so I use roasted chicken breasts, as Pickle loves them, and took an idea from Gourmet’s recipe and use liverwurst instead of the traditional paté. This sandwich is all about assembly, so have everything prepped and ready to go before you start making the sandwiches. As the French say, "mise en place"… everything in its place!

Banh Mi
Serves 2, easily doubled

Ingredients
For the Slaw
1 small carrot, julienned
1 small broccoli stalk, julienned
Juice from ½ a lime
1 tablespoon rice vinegar
1 teaspoon cane sugar

For the chicken
1 whole chicken breast, split – you will have leftovers, which I use for Pickle's dinner the following night, but it also makes great chicken salad.
1 teaspoon Chinese five spice powder
½ teaspoon kosher salt
Freshly ground pepper to taste
1 teaspoon olive oil

For the sandwich
1 tablespoon fish sauce
½ tablespoon soy sauce
½ teaspoon toasted sesame oil
1 jalapeño, thinly sliced on the diagonal
½ cup cilantro leaves and some stems
4 large or 8 small basil leaves, preferably Thai basil
½ small red onion, thinly sliced
1 ½ inch disk of liverwurst, about 2 oz.
2 tablespoons mayonnaise mixed with one teaspoon Sriracha chile sauce
1 demi baguette or half a full-size baguette

Directions
Preheat oven to 375°F with rack in middle.

On a foil-lined cookie sheet, place the chicken breast halves. Coat with olive oil and then sprinkle with the 1 teaspoon five-spice powder, salt and pepper. Rub mixture into the skin to help penetrate. Roast for 30 minutes. Remove from oven and cool while prepping the other ingredients. When cool enough to handle, discard skin and shred meat into bite-size pieces and set aside.

Julienne carrot and broccoli stalk using the julienne blade on a mandolin or by hand. Stir together lime juice, vinegar, sugar, and 1/2 teaspoon salt and toss with vegetables. Let slaw stand, stirring occasionally, 15 minutes. Then, drain slaw in a colander.

Meanwhile, split the baguette and trim ends if overly bulbous and heat baguette cut-side-down on rack in oven until crusty, about 5 minutes.

Mix together sesame oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, basil and cilantro and lettuce. Spread top layer of bread with chile mayonnaise.

On top of the other fillings, arrange chicken, then slaw. Top with the other half and cut sandwich into two servings.

Happy eating, -s
Oh, wow. That's what Pickle has been saying a lot lately: hear that plane? oh, wow! I just unfolded an entire load of already folded laundry. Oh, wow! Or, check out this a hole in the sidewalk - I can stick my finger in it. Oh, wow! And, I'm not going to eat anything except raspberries. Oh, wow!

Oh, no is more like it. Yes, Pickle has finally entered the picky zone. The zone where only one food will do ... for days, a week, maybe even a month. While raspberries are fairly healthful when it comes to obsessions, seeing your beautifully cooked dinner sit, congealing, while your child scarfs down raspberry after raspberry sends me into near convulsions.

Many a day I feel like a short order cook. I make a child-variation of the dinner we're having for Pickle, customizing it to his palate and chewing ability. For instance, he will eat the corn that we're eating with our steak, so I'll saute his corn with a little zucchini and some Sungold tomatoes and serve it with a scoop of fresh ricotta. Whether he eats it or not is totally up in the air, day to day. I was reading some famous pediatrician's article on feeding toddlers and he explained that some days a toddler will eat everything offered to him; the next he will literally eat nothing but a few bites of food, here or there. Just ride with the waves, he said, he'll get what he needs.

Yeah, ride the waves. If only we were swimming! Here's what two of us, and maybe three, are eating this week.

In our CSA/at the market:
Arugula
Beets
Broccoli: regular and Romanesco
Carrots
Cilantro
Edamame
Garlic
Green Beans
Jalepenos
Mustard greens
Red onions
Red lettuce
Sweet peppers
Tomatillos
Tomatoes: Juliettes, heirlooms & Sungolds
Yukon gold potatoes
Watermelon ... haven't found out whether it's red or yellow
Zucchini

Menu: week of 13 September 2009
Sunday: BLT pizza with a beet salad in a red wine/walnut oil-vinaigrette
Monday: Sauteed broccoli with spicy whole-wheat noodles, fried-rice style
Tuesday: Sauteed mustard greens with fresh ricotta bruschetta
Wednesday: Banh mi with spicy pineapple-edamame salad
Thursday: Corn pancakes with tomato crudo and Greek yogurt
Friday: Potato gratin with salsa verde
Saturday: Creamy corn soup

Happy eating. -s
My sister Holley was reading the book, "The Splendid Table's How to Eat Supper" when she came upon this quote that pretty much sums up why I'm writing this blog:
"You would never know it by going to a supermarket, but children are supposed to eat the same food as their parents." -Dr Marion Nestle.

So true! I never noticed it until I had Pickle, but there are two main consumer groups to which grocers market: adults and children. Even the placement of food is shocking: the mac and cheese, the sweetened cereals, the juice, cookies, fruit snacks, etc., are all at kiddie height. With that food for thought, here’s what we’re eating this week.

At the Market:
Baby purple, yellow and red bell peppers
Baby Yukon gold potatoes
Basil
Fountain Prairie Farm skirt steak
Eggplant
Italian flat-leaf parsley
Maple syrup
Mustard greens
Red and White onions
Red bell peppers
Sweet Corn
Tomatoes, tomatoes, tomatoes!
Tomatillos

Menu: week of 6 September 2009
Sunday: grilled Fountain Prairie Farm skirt steak and Juliette tomatoes with roasted red potato salad in an herbed yogurt dressing
Monday: BLTs with juicy, juicy muskmelon
Tuesday: fresh ricotta bruschetta with sautéed mustard greens
Wednesday: fresh corn pancakes with a salad of greens (recipe coming soon!)
Thursday: sautéed zucchini and aged cheddar enchiladas bathed in roasted salsa verde
Friday: sausage and peppers with roasted eggplant

Happy eating!
My husband Chris is obsessed with eggplant. During football season he makes numerous batches of Marc Bittman's delicious eggplant dip from How to Cook Everything. A new football-watching favorite is from his boss who is Italian; he shared his recipe for breaded eggplant "cutlets" that he serves hot with wedges of lemon – pretty divine, too. Well, we had an eggplant in our CSA box and it was just staring at me every time I opened the fridge. Since Chris LOVES eggplant, I thought I would showcase it for our lunch last weekend. Taking the simplicity of flavors in Bittman's dip with the crispy-creamy ying and yang of the cutlets, I came up with these "napoleons." I got two thumbs up from my eggplant connoisseur, which in my book is a success. I hope you like them too!

Eggplant, Tomato and Fresh Mozzarella Napoleons

Ingredients:
1 clove garlic, peeled – cut one end off
1 medium-sized eggplant, sliced into ½-inch disks
1 large slicing tomato, sliced into ½-inch disks
1 ball of fresh mozzarella, sliced into ½-inch disks
¼ cup whole-wheat flour

Kosher salt and freshly ground black pepper
¼ cup olive oil, plus more for drizzling
4-8 basil leaves
Sea salt for garnish

Directions:
Heat 2 tablespoons of the oil in a large skillet over medium heat. While the pan is preheating, rub each eggplant cutlet with the cut end of the garlic clove. Add flour, a large pinch of salt and pepper to a Ziploc bag and shake the eggplant disks to lightly dust them with flour. Shake off excess flour and add a layer of eggplant to the pan – don’t overcrowd the pan. Cook 3-4 minutes on each side, until dark golden brown and the interior yields gently to pressure. Drain on paper towels and cook other batch of eggplant in the remaining 2 tablespoons of oil.

Layer the eggplant with a tomato slice (season with a pinch of salt and pepper), then 2 basil leaves and topped with mozzarella. Repeat layers once more and then drizzle with really, really good olive oil and pinch of flakey sea salt. Eat post haste.
I don't like thinking about summer's end, but this weekend is supposed to be damn cold for August (63 degrees and cloudy, brrr) and it makes me sad – there's so much cooking, grilling and sweating to do before September 22 and the first, official day of fall.

Here's the list of things I want to cook while still in season:
1. panzanella: our fall back is the Barefoot Contessa's solid take, but Gourmet.com featured a Panzanella Caprese – how's that for a marriage made in heaven? May have to veer off course for that one!
2. grilled red bell peppers to sock away in the freezer for the long winter ahead
3. plum or apricot crostata with sour cream ice cream
4. fresh corn pancakes with maple syrup and butter: yum
5. grilled lamb chops with mint-pistachio pesto
6. corn and poblano soup – check out my recipe here.

What are you still craving to eat this summer?