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BACK DOOR BOY IN A FRONT DOOR WORLD
OUTSIDE OF SOCIETY - THAT'S WHERE I WANT TO BE
Farmer's Market Dinner 
23rd-Apr-2008 08:28 pm
Anthony Bourdain
I come from a large family of Greek and Italian lineage, so when I get the opportunity to visit the farmer's market for local produce and such I end up being more inspired to make the food I grew up eating, which was largely based on fresh vegetables, salads, and good artisan breads and cheeses with olives and olive oil. It's nothing for me to base an entire meal around olives or one simple item such as lemon - and that was part of what happened earlier. The starring ingredients were olive oil and basil. I opened a bottle of merlot as soon as I got home from the market and started to unpack my wares. While having my wine and going over the inventory of what I'd brought home, I decided to make use of the fresh basil and Ligurian extra virgin olive oil I'd picked up. I made a type of bruschetta topping that I call Red & Blue and some Greek peppers to go along with the Genoese pesto I made for the main pasta course. It never feels fully like spring to me until I've made my first seasonal batch of pesto. A loaf of day old Italian bread (I prefer it a day or so old so it develops a better crust and more dense texture) and more wine, and dinner was only a matter of assembly!

One of the best things about Red & Blue is that it is also a nice salad dressing when tossed up in a mix of your favorite greens with a good dose of your favorite vinegar. Lately I'm favoring a 10 year old balsamic condiment and a very nice sherry vinegar I got at the market. Champagne and/or red wine vinegars are the best to use for this. To use as a salad dressing, pour a bit of the oil from the Red & Blue into the salad bowl and whisk together with the vinegar. I go 3 to 1 here - say 3 tablespoons oil to one of vinegar. Throw in a few spoonfuls of the Red & Blue, and compose the salad greens and vegetables on top of it, then put the whole thing back into your refrigerator. It keeps crisp and cool, and when you're ready to plate everything up, simply toss it from the bottom of the bowl to dress your salad and you're done.



Red & Blue

Use this like a bread dipper, or use it as a salad dressing with a little balsamic or red wine vinegar. It can be used as a bruschetta topping if you like. We just slather spoonfuls of it on crusty Italian or French bread and eat it like that, but we're white trash that way. I warn you now, this stuff is HIGHLY addictive - and intensely delicious.

In a medium sized bowl, combine:
1 cup of chopped sundried tomatoes*
1/2 cup olive oil
2 cloves of garlic - peeled and chopped
1/2 teaspoon each of oregano leaves, thyme leaves, & crushed rosemary - more or less, to taste
a few grindings of black pepper and some sea salt to taste.


Allow this mixture to marinate at room temperature for an hour. Add some crumbled Gorgonzola or blue cheese and stir gently to combine. You may wish to add more olive oil, it is entirely a matter of preference. We add a generous bit, but that's because it's great to dip chunks of rustic bread in.

Sometimes I tear up a few fresh basil leaves and throw in the mix instead of oregano, so try that and see how it works. Oh yeah - I add crushed red pepper flakes (preferrably Turkish Marash pepper flakes), but then in my home we add them to everything anyway so that is also entirely up to you.

* Sundried tomatoes are sold either dried or oil packed. The ones I use are the julienne cut ones that are dried in my food dehydrator. To rehydrate them, put them in a heat proof bowl and cover with an equal amount of boiling water, allow to rest for 5 minutes. Drain and press against the sides of a colander to extract as much water as you can, or press between several layers of paper towels.

Greek Peppers
Cut 2 red bell peppers lengthwise into thirds, carefuly removing seeds and membranes. Place on a baking sheet skin-side up and flatten out with the palm of your hand. Brush or drizzle with a bit of olive oil and roast at 500°F until their skins become charred and slightly wrinkled. Upon removing from the oven immediately place them into a sealed bowl or plastic bag. When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins - don't rinse the peppers or you'll rinse away that lovely, delicate smoky flavor from the roasting. Arrange them on a plate and place in the refrigerator to chill. Once the peppers are chilled, dress them with olive oil, sea salt and freshly ground pepper, crumbled feta cheese, and fresh basil.

Another (more formal) method for serving these is to blend the feta with some softened neufchatel or cream cheese, a bit of fresh lemon juice, a pinch of salt and some pepper. Divide this mixture into as many portions as you have roasted pepper sections and shape it into a log. Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate and at the thicker end tuck in a stem of fresh basil - drizzle with olive oil and serve with crostini toasts.
Comments 
24th-Apr-2008 01:01 am (UTC) - oh YUM
Honey... you amaze me! Always!

As I sit here and throw down my beer... feeling very inadequate! blah!

You are making me so hungry!!!
24th-Apr-2008 01:05 am (UTC) - Re: oh YUM
Okay, first of all, LOVING that icon.
Gorgeous.
Second, you're a mother of three (sometimes 5) and I'm not - so I get to do all of this fun adventurous stuff.

Now that I've made it easier for you with the recipes, you really should try this stuff - it's phenomenal. Or wait until you're back over here and I'll make it for you. ;-)
24th-Apr-2008 01:13 am (UTC) - Re: oh YUM
UH.. HELLO... Mr. "Too Hot For My Monitor" with his bad ass icon!

Did I say you were making me hungry. Stop it!

And YES! I will sacrifice... tee hee heeeeeee... and let you cook for me!!! I'm all giddy!!! I'm sure it's NOT the beer!
24th-Apr-2008 01:16 am (UTC) - Re: oh YUM
Oh START!

You know that it fills me with purpose and meaning to cook and feed my loved ones, especially in this crazy family of misfits we are!
24th-Apr-2008 01:11 am (UTC) - I almost forgot
I did visit the farmer's market in Dallas over the weekend. It was remarkable fun... I couldn't decide which was better...

All the "Honey", "Baby", "Sugar, come taste MY sweet stuff!" or the sweet stuff itself!!! I got my ego stroked and my tummy full all at the same time! Now if one of those fine gentlemen would just follow me home and cook for me... we'd be IN BUSINESS! :P (You have to read that last line with your BEST southern belle accent!)

I brought home a picture for my sweet baby girl who LOVES "Mater" from Cars. She just happens to love tomatoes, too. One of the vendors had a sign that "Tow Maters $4.00"
24th-Apr-2008 01:14 am (UTC) - Re: I almost forgot
I love the farmer's market, it's one of my most favorite places.

HA!! I can totally see/hear you saying that!

I bet Ariel would dig these recipes, did you ever make her the tomato/cheese/balsamic vinegar thing I made you for lunch that day?
24th-Apr-2008 01:21 am (UTC) - Re: I almost forgot
I haven't yet... : / You can bet my sweet britches will be at the store tomorrow! We have to celebrate anyway. We bonded today. You have to know she's such a puritan like her daddy...
She learned from a classmate what "Puta" meant in spanish. Somehow it made it okay because she was saying it in a foreign language. So when she got out of the car we exchanged "Later My Puta!" She giggled all the way to the door!
24th-Apr-2008 01:26 am (UTC) - Re: I almost forgot
Oh for cryin' out loud!
24th-Apr-2008 01:45 am (UTC)
OMG...I'm coming for dinner! I love me some Greek and Italian...food! (and men..hehe)

It sure looks delicious. I would have loved to have had some wine and nibble of this! :-)
24th-Apr-2008 02:01 am (UTC)
You're always welcome!
24th-Apr-2008 02:20 am (UTC)
mmmm, yum.

The food doesn't sound half bad, either. ;)
24th-Apr-2008 12:47 pm (UTC)
YOU FUNNY!
24th-Apr-2008 03:25 am (UTC) - Tow Maters
I came home from work and downloaded the farmer's market pic from my phone...



Then, because I was STARVING... went to the refrigerator...



Who would do that?!
I don't even have words ... except that it looks like I am a bachelor! If ONLY!
24th-Apr-2008 12:51 pm (UTC) - Re: Tow Maters
That first picture reminds me of a place not far from the loft on River Road that sold furniture. On the side of the building they had listed "Beds, Dressers, Chester Draws". I regret that I never took a picture of it before they painted over it!

UGH!! That is a pet peeve of mine - don't let me find empty boxes or containers of any kind anywhere except the trash!

By the way, you're not storing tomatoes in the fridge are you? Never do that, they cannot take the temperature and cold destroys their cell structure - turning them soft and mealy and gross. The best place is on the counter and out of direct light once they're ripened properly.
24th-Apr-2008 06:38 pm (UTC) - Re: Tow Maters
MAKES ME CRAZY!!! It must be my oldest! He is notorious for leaving that crap behind! And as many times as I remind him... he still wouldn't put that drink holder in the recycle bin even if he did happen to throw it away. UGH!

I keep my maters out where I can see them. They don't usually last long enough to get put anywhere else anyway.

Did you notice the TWO bottles of lemon juice?? That's my mama! I prefer the real thing, myself!

Thanks for sharing your wisdom! I am inspired!

Love you!
Happy Thursday!
24th-Apr-2008 11:07 am (UTC)
Wow! Looks phenomenal!

You guys alredy have fresh local basil? We don't even have leaves on the trees in Omaha!
24th-Apr-2008 12:54 pm (UTC)
Spring comes really quickly here most years. We've been in shorts and t-shirts for over a month now. Most all of the serious pollination has already long since happened, and almost all our trees are well green and full.
(Deleted comment)
24th-Apr-2008 12:55 pm (UTC)
Sure thing! These are some of my favorites. Simple, very fresh, heart healthy, and really delicious. Let me know if ever you need help preparing these or are looking for similar things!
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