Hello Friends! It sure feels like summer with this heat! This week we have sourced all kinds of fun stuff for you.
We were anticipating the heat so we decided to go with some things we really like to eat when its hot.
First of all Salads! When its hot like this a good salad always hits the spot! We included baby red gem lettuce, frisee lettuce, and mesclun mix this week. The gem lettuce makes a good basic salad, it will be great with some fresh tomatoes, green onion, avocado, bell peppers. You can add the frisee for a little more texture if you like or have it on its own. A squeeze of lemon and some extra virgin olive oil, salt and pepper is all you need for a light dressing.
One of our favorite refreshing desserts is Panna Cotta. It is made from cooked milk and cream and vanilla. Served straight out of the fridge with the already made plum coulis is great, or you could garnish it with some figs!
The ratatouille this week is a classic summer dish from the south of France. Its made with eggplant, zucchini, onion, tomato, basil, parsley and garlic. Don’t be afraid to let it sit for a few days, the flavors will just get better. It works great on toast, as a side dish to any of the meats (i’m planning to have it with the lamb sausage..) You can also use it on a pizza or flat bread if you are into making those things.
When its this hot, I like to pre-cook some veggies and keep them cold. The broccolini is perfect for this, poach it in water with a little salt until its just tender (not too long) and then plunge it into an ice bath to cool. Once its cooled you can use it in salad or reheat it quickly at any time. You can do this with the purple viking potatoes too, just boil them until a fork passes through them and then ice bath and use at will hot or cold.
The Black Cod is a very delicate and mild fish. It does have some bones so beware although they are large and easy to spot. Black cod is great baked for about 15 minutes in the oven. The Japanese like to make a miso sauce for it. If you have some miso, combine that with some sake and a little sugar and cook it into a sauce, stirring for about 15 minutes, then cool it and marinate the fish in it..A few hours later, (or next day even better) just cook it in a baking dish with the sauce and serve with some rice and broccolini!
The peaches are hitting prime time right now. I would suggest just having them plain or slightly chilled with a little whipped cream
You could use the mission figs to make a little compote cooking them down with a touch of sugar and lemon zest from the meyer lemons. This makes a spread that’s great on bread.
Mexican Sour Gherkins (look like tiny watermelons) are like a mini cucumber. You could use them with tomatoes as a salad, or cut them up and mix with a little vinegar and sugar to make a salad. Or just eat them plain. They are crunchy and delicious.
As Always, reach out with any questions or for more suggestions. And have a great week!
Gabe and Brandon