Wild Rice and Cherry Salad

I realize that the days of cherries may have passed us by...but I did manage to score a lovely package of organic cherries the other day and tried this salad, inspired by a recipe from the lovely Heidi Swanson. When it's this hot outside (and by this hot I mean waaaay into the 100s), I cannot eat hot food. In fact, it's hard to eat any food at all. But I was inspired by the colors of the bright red cherries against the black wild rice. And the prospect of having plenty of leftovers for me for lunch.

It was everything I hoped for--full bodied and filling, but with a certain fresh tang from the crushed cherry dressing and arugula. I'd try it again with Santa Rosa plums which abound in the markets now. In fall, it would be excellent with dried cranberries, cherries, or fresh figs. In winter I would eat it with fresh mandarin oranges. And in the spring it would be excellent with strawberries. It's just the sort of salad that you can play around with. In fact, it may demand it. Switch out the nuts, the grain, the cheese or the greens to make it uniquely yours, and to suit the season. And guess what? It's gluten free.

Wild Rice and Cherry Salad

Printable Recipe

Loosely Adapted from Super Natural Every Day

This versatile grain salad will work in any season by simply swapping out whatever fruit is available at your farmers' market. It makes for a lovely lunch, or light main course.

Prep time: 30 minutes

Total time: 45 minutes

Yield: serves 4

Ingredients:

1 cup uncooked wild rice

4 handfuls wild arugula

2/3 cup toasted pecans or walnuts

1 1/2 cups sweet cherries, pitted

1/2 cup toasted walnut oil or extra virgin olive oil

1/4 cup raspberry vinegar, or white wine vinegar

sea salt, to taste

1/4 cup crumbled feta cheese, or goat cheese

Preparation:

1. Rinse wild rice. Bring 4 cups of lightly salted water to a boil. Add wild rice, reduce heat, cover and simmer over low heat until rice is tender, about 40-45 minutes. Drain rice and set aside.

2. While rice is cooking mash 1/3 of the cherries in a jar with a muddler or the handle of a wooden spoon. Add walnut oil and vinegar, close lid tightly and shake until combined. Add a pinch of salt and pepper to season and taste.

3. Tear remaining cherries in half. Toss wild rice with the arugula, most of the pecans, and most of the remaining cherries until evenly combined. Add a generous splash of the dressing and toss again. Taste for seasoning and add more salt or dressing if necessary.

4. Top salad with remaining cherry halves and pecans, and crumbled cheese. Serve warm or at room temperature.

Early Risers

Those who know me well know that I am not an early riser. During the school year, mornings come painfully early and the only thing that gets me out of bed most days is the mug of coffee my husband hands me. Summer is my bliss...I'm allowed to sleep in much of the time (if I'm lucky enough to sleep through the early birds who start chirping at sunrise), and everyone is so much better off because of it. Trust me.

But the world needs early risers--like these radishes, always the among the first things to be harvested out of the garden. Coupled with other eager beavers, snap peas and mint, they make for a cool and crisp early summer salad--and as a bonus, flaunt their preppy colors proudly.

How is your garden coming along? Our beans are getting high, there are blossoms on our squash, tomato and cucumber plants...but no fruit yet....

Snap Pea and Radish Salad with Goat Cheese

Printable Recipe

Sweet peas, spicy radishes and creamy goat cheese meld in a bright salad that makes use of your early summer harvest.

Prep time: 15 minutes

Total time: 15 minutes

Yield: serves 4

Ingredients:

1 pound sugar snap peas, de-stringed and cut in half if large

1 bunch radishes, thinly sliced

2 scallions, thinly sliced

Zest and juice from one lemon

1 tablespoon extra virgin olive oil

2 ounces of goat cheese, crumbled

1 tablespoon fresh mint, thinly sliced

sea salt and freshly cracked black pepper

Preparation:

1. Fill a large bowl with ice water. Blanch the peas in boiling water for 1 minute, drain and plunge immediately in the prepared ice bath. Set aside.

2. Whisk lemon juice and olive oil in a small bowl. Toss peas, radishes, scallions, lemon zest, goat cheese and mint in a medium bowl.

3. Drizzle with dressing and add salt and pepper to taste. Taste for seasoning and serve immediately.

Figgy Piggy Pizza

I'm just popping in to say hi. This week is a crazy one as we are wrapping up our lives here in California and preparing to make our annual summer trek eastward. No, we are not driving again...that was a one-time deal. But there is still a heck of a lot of preparation involved. Whew.

So I'm spending my week packing and going to each and every play, recital, choir show, meeting, team party, class party that I can, all the while trying to get my house (and pantry) ready for my sister's arrival. She has graciously agreed to take care of this place (and my doggy) while we are gone, and I don't want her to find out how big a slob I actually am.

Things are going fairly well, except for that I think that each and every one of my heirloom tomato plants is suffering from early blight. Does this mean the end for them? Does anyone know what to do about this? Help! I guess I just need to add this to the list of things to do....

I will say, that despite the craziness of that last few weeks, I have managed to get dinner on the table occasionally, and we have all taken comfort in our Friday ritual--pizza. Last week, I was invited as a fundraiser to teach a group of moms how to prepare six different kinds of gourmet pizzas. We had a blast (and quite honestly I can't believe I pulled it off). This fig and goat cheese pie was one of the recipes I shared with them, and it's one of my absolute favorites. The sweetness of the fig jam is a perfect foil to the tartness of the goat cheese, the sharp bite of the arugula and the saltiness of the prosciutto. I love it also, because it's a complete meal...pizza and salad in one!

It was the last pizza I baked for them, and everyone was stuffed...but there's always room for one more slice, yes?

Fig Pizza with Goat Cheese, Prosciutto and Arugula

Printable Recipe

This is one of our favorite grown-up pizzas. The creamy goat cheese, spicy arugula and salty prosciutto pair perfectly with the sweet fig jam.

Prep time: 15 minutes

Total time: 30 minutes

Yield: serves 3-4

Ingredients:

1 pound of fresh pizza dough

1 (8.5 ounce) jar of Dalmatia Fig Spread (found at Whole Foods) or other similar product

1 (5 ounce) log of goat cheese

1 (7 ounce) ball of mozzarella, sliced

1 (3 ounce) package of sliced prosciutto

1/2 (5 ounce) bag of arugula

Olive oil, for drizzling

Preparation:

1. Preheat the oven to 500 degrees one hour before you plan to bake the pizza if you have a pizza stone (which should be on the bottom rack of the oven). If you don't have a pizza stone, just heat it right before you bake the pizza.

2. Carefully stretch or roll the dough into a 12-inch round on a lightly floured surface. If the dough seems tight, let it rest for 5 minutes, then try stretching it again. Cover with a clean cloth and set aside for 10 minutes.

3. If you're cooking the pizza on a pan, lightly flour it and place dough in the pan at this time. If you are using a pizza peel, lightly flour the peel and set the dough on top of it now.

4. Spread the contents of the jar of fig spread evenly over the dough, leaving a one-inch border. Crumble the goat cheese over the spread. Place the slices of mozzarella evenly over the fig spread and goat cheese.

5. If using a peel, carefully shake the pizza back and forth over the peel to make sure it will easily slide into the oven. If it seems stuck, carefully lift the edge in a few places and blow some flour under it. Carefully shake it again. It should slide easily. If not, repeat with the flour. Slide the pizza into the oven directly on top of the stone. Bake for 10-15 minutes, until the crust is crisp and blistered. (If you're using a pan, just place the pan on top of the pizza stone).

6. Meanwhile, as the pizza bakes, toss the arugula with a couple of splashes of olive oil. Remove the pizza from the oven, top with prosciutto slices and arugula, slice into 8 slices and serve immediately.

Cheesemaking 101

I love making cheese. I suppose that should it be added to my daily regimen of things to do, along with milking my imaginary goats and mucking out the imaginary chicken coop, it might become a cumbersome task. But as it's not a regular occurrence, it is a rather lovely way to spend a rainy morning. And because I make cheese so infrequently, it still feels a bit momentous...like I've accomplished something really, really special. And there is also the not-so-small matter that homemade cheese tastes so very good. It's like the difference between homemade bread and that stuff that comes wrapped in plastic and is sold at that giant supermarket down the street.

And while you might be really impressed that I've endeavored to do such a crazy thing, is is embarrassingly easy to make. So simple, in fact, that I always wonder why I don't just make it a part of my regular homemaking routine....

I love the way it warms up my kitchen with a sweet milky fragrance that smells a lot like baby breath. And while the milk from a goat has a distinctly goat-ish scent, it is not off putting in any way. The resulting cheese is mild and flavorful and perfect spread on some of that homemade bread in your breadbox.







Before you get going, make sure your kitchen counter, your hands, and all the pots and pans you will use are spic and span to avoid contamination. Pour your quart of goat milk (freshly milked...or freshly purchased from your favorite grocer) in a pot, heat it to just before the boiling point, add an acid (like lemon or vinegar), wait until curds form, drain, add salt, and shape. That's it! Simple, right? And so beautiful and tasty too...



Goat Cheese

This cheese is easy to make and even easier to eat. Double the recipe to make more if you want, but keep in mind that it only stays fresh for a few days.

Prep time: 5 minutes
Total time: 20 minutes, plus an hour or two to drain
Yield: about 1/2 cup of cheese

Ingredients:

1 quart of goat milk
2 teaspoons of lemon juice
pinch of salt, to taste

Directions:

1. Heat milk in a large saucepan over medium low heat. Place a candy thermometer in the milk and stir occasionally.

2. When the milk reaches 180 degrees Fahrenheit, stir in the lemon juice. Continue heating until small curds form, but do not let the milk boil. At this point, the milk will begin to look clearish yellow. That is the proverbial whey, which can be drunk, used in baking, or fed to your animals.

3. Turn off the heat. Line a small strainer with cheesecloth. Carefully pour the curds into the cheesecloth-lined strainer, reserving the whey in a bowl underneath if desired. Tie up the cheesecloth and gently squeeze to remove more whey. Hang the cheese from your faucet, or a wooden spoon set over a deep bowl or pot for one to two hours to continue to remove moisture from the cheese.

4. Remove the cheese from the cloth. It will be a bit crumbly. Add salt to taste and then pack the cheese into a small ramekin to store. Cover with plastic wrap and refrigerate. Use within a few days.

At Market...Figs

Figs are a quintessential, late summer fruit. Suited perfectly to California’s warmish winters and endless sun, they thrive in our Mediterranean-like climate. I have gobbled more than my fair share of Fig Newton Cookies, but have never really been a huge fan of fresh figs, mostly because, though they are sweet, they don’t have much flavor unless they are cooked or dried. But I keep trying, optimistically buying pints at the farmers’ market each week, only to have them covered with nasty white mold because I never get around to using them.

But I've been inspired by glossy magazine pictures of prosciutto-wrapped figs with goat cheese as an appetizer, and think I’ve finally figured out what to do with these teardrop-shaped fruits. Combining these ingredients creates a perfect trifecta of flavor (salty, tangy, and sweet) that tastes amazingly delicious served deconstructed atop a bed of baby field greens that have been tossed in a light vinaigrette. Presented on a platter, this salad is beautiful enough to impress your foodie friends yet simple enough to be enjoyed on a weeknight.

Figs can be deep purple to yellowish green, depending on the variety, but all should have smooth skin and soft, yielding flesh when they are ripe. Keep them in the refrigerator, and use them within a few days of purchase because they grow can grow fur faster than a werewolf under a full moon.




Fig, Prosciutto and Goat Cheese Salad
Serves 4

1 bag of mixed baby greens
10 ripe figs, stemmed and quartered
3 slices of prosciutto
4 thin slices of red onion
2 ounces of goat cheese, crumbled

Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons of Orange Muscat Champagne Vinegar (available at Trader Joes)
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Pan-fry the prosciutto for a few minutes to crisp slightly, chop, then set aside.

Make dressing. In a bowl, mix vinegar, honey, and Dijon mustard. Drizzle in oil while whisking to emulsify. Add a pinch of salt and pepper. Place lettuce in a large salad bowl and toss with about half the dressing, just to coat, taking care not to over dress the leaves or they will become soggy.

Lightly spread the lettuce out on a medium platter. Top with figs, red onion slices, prosciutto, and goat cheese. Season with a bit more salt and pepper and serve immediately.

Bistro Fare

I adore goat cheese and roasted chicken breasts, and this recipe not only combines the two, it melds them into a creamy, juicy and highly-flavored meal. Inspired by a recipe from Ina Garten, I stuff a round slice of goat cheese under the fat on the breast, replace the skin, then top it with a paste made from salt and garlic. The goat cheese will melt slightly and the skin will crisp beautifully. Crunchy, salty, creamy, and flavorful....a perfect combination!

Remember the fat left over from the roasted duck legs? Tonight I will use it to fry pan-smashed potatoes, which are small, white new potatoes that have been boiled until soft, then smashed flat in a pan and gently fried in fat. Olive oil works fine, but the duck fat will elevate this side dish into something really special. I heard an expression somewhere and it is so true: Fat is where the flavor is!

My husband requested something light, I'm not sure if this fits the bill...perhaps if you consider the color.

Two helpful hints:

1. Before I knew this, the scent of garlic would linger on my fingers no matter what I tried. When you are done chopping the garlic, run your fingers over side of the stainless steel blade (NOT the sharp edge) of the knife under hot, running water and it will erase any smell of garlic instantly!

2. In order to finish a plate with professional looking parsley, after chopping it finely, place it in a paper towel and squeeze the moisture out. The result is beautiful, flaky parsley, just like at a restaurant.

Chicken Breasts with Goat Cheese

3-4 large chicken breasts with a good covering of skin
1 slice of goat cheese per breast about 1/4-1/2 inch thick
2 cloves garlic
1 t salt
pepper
handful of minced flat-leaved parsley

Preheat oven to 400°.

Carefully run fingers under skin and lift to create pocket. Slide in goat cheese and replace skin over, using a toothpick to secure if necessary. Finely chop the garlic, then using the side of a chef's knife (the wide kind), smash 1 t of salt into it, back and forth, until a paste has been created. Mix the garlic/salt paste with the parsley and spread on top of the chicken breasts. Drizzle with oil and bake for 45 minutes or until the juices run clear.

Smashed Pan Fried Potatoes

10-12 small fingerling or new white potatoes
2-3 T duck fat or olive oil
salt and pepper

minced flat-leaf parsley

Boil whole potatoes in hot salted water for 10-15 minutes or until can be easily pierced with a knife, but are still holding their shape. Drain in a colander. Heat fat in a heavy skillet (I prefer cast-iron) until hot. Carefully place potatoes in fat and smash with a heavy spatula or fork until quite flattened. Salt and pepper, and fry on each side for 5 minutes, or until brown and crispy. Remove to serving dish and sprinkle on chopped parsley.