Tomatoes on the Brain

I guess I've got tomatoes on the brain. (It is the season for it!). I'm not the only one, however. Yesterday, I had the pleasure of enjoying lots of tomatoes with other Tomato Fans at the Farmington Gardens tomato festival. There were samples of dozens of types of heirloom tomatoes, lectures on how to cook with tomatoes, and how to grow the best varieties there are. Red Ridge Farms did an olive oil tasting as well.

Even after all of these tomato festivals and recipes and tastings, I'm still not tired of the red gems. If, like me, you're still tempted by tomatoes, you can't miss Dan Brophy's Totally Tomato Dinner. In this class, you’ll taste twelve plus varieties of locally grown tomatoes - picked at the peak of ripeness. The menu features delicacies such as cherry tomatoes stuffed with crab salad, Heirloom tomato salad with fresh mozzarella and lettuce leaf basil, Seabass Vera Cruz with tomatoes, capers and bell peppers, and a mysterious (but delicious) Chocolate tomato cake. See you there!
-Josie

La Tomatina

For thousands of people in Buñol, Spain, today marks the day that they will take part in the annual throwing festival, la Tomatina. While this celebration of the fruit is one of the more unusual, there are lots of other interesting ways to enjoy tomatoes. Here are some alternative tomato celebration ideas that are slightly more….grown up (than throwing food). They'll give you all the satisfaction, without a mess to clean up afterwards- plus you can enjoy a "flavor festival" in the comfort of your own kitchen.

-crostini topped with oven roasted tomatoes and gorgonzola
- stuffed tomatoes with ricotta, lemon zest and garden herbs
-creamy tomato sauce spooned over grilled fish
-sliced tomatoes drizzled with balsamic syrup and topped with shaved parmesan

With such delicious possibilities in the kitchen, you won’t want to waste any juicy tomatoes by throwing them!
-Josie

Fantastic Figs

It’s fig season! For a mere minute, the luscious fruit will be available in the Northwest. The naturally sweet fruit, with its chewy texture are a rare treat. Over the weekend, my close friends visited from just outside San Francisco. They were thoughtful enough to bring me what they knew to be one of my weaknesses- fresh figs. I was amazed that the figs survived the drive- the secret to transporting figs I learned is to use an empty egg carton. How clever!

Figs are gown throughout the warm central valley of California. There are a couple of varieties available, in both Oregon and our neighboring state to the south. Calimyrna figs have a golden brown color and a nutty flavor. You can use them like you would any stone fruit or dried fruit when making artisan breads, muffins, tarts and salads. Mission figs are dark purple, with a sweeter flavor and a softer texture. These are the figs to add to savory dishes, like to pork and chicken entrees. Because they are a little sweeter and softer, they work well when chopped in treats like chocolate chunk cookies. Fresh figs of both varieties marry well with assertive flavors, like blue or goat cheeses or cured meats. For a great modification to an appetizer plate, arrange an array of fresh figs stuffed with cheese (blue or goat, your choice), charcuterie (Serrano ham and prosciutto are particularly nice because of their saltiness), and Ciabatta bread.
I’m off to savor the last of these tasty little gems. You should too- they’ll be gone before you know it!
-Josie

The Last of This Season's Bounty

Sadly, summer is just about over. It's disappointing to think that I won’t have fresh tomatoes, fragrant basil, and juicy stone fruit in great abundance. The true summer tomatoes is impossible to resist- their flavor is so much deeper than out of season tomatoes. I’ve said it before- fresh tomatoes need nothing more than a drizzle of good olive oil and some fleur de sel and fresh ground pepper. Yum. But, if you’re looking for more than just a quick snack, make a meal with tomatoes as the stars of the show. It’s a good way to savor the last of this season’s bounty.

Our website has lots of recipes featuring tomatoes, which would work for any time of day. Try adding chopped tomatoes to omelets, or top a piece of thick toast with a fried egg, a slice of tomatoes and shredded Tillamook cheddar for an upscale egg sandwich. For lunch, try a tasty “antipasto” bread salad, with lots of fresh vegetables, herbs and Italian cured meats. You can toss cooked pasta with corn, tomatoes, herbs and vinaigrette for the perfect lunch (it’s even better with a generous amount of parmesan cheese…) for lunch or a light dinner.

No matter how you choose to enjoy the summer tomatoes, make sure you get them while they last!
-Josie

The whey of a good meal

It seems like every day, there’s a new food-related reason to celebrate. Tonight, Lisa Shara Hall will be here to teach of one her amazing wine classes. Tomorrow night, a local chef shows that there’s nothing as satisfying as making your own cheese. Michele Knaus will be here to unlock the mystery behind cheese making. Making your own cheese is fun, interesting, and delicious. Michele will walk us through all of the basics, from purchasing the necessary ingredients to pressing the cheese.
The class you will make three classic Italian soft cheeses; mozzarella, ricotta, and mascarpone. Class will conclude with a light meal of an antipasto platter with your homemade mozzarella and ricotta, paired with wine. Even better than a meal based on cheese- you will have samples of all three cheeses to take home. And, it's just about the perfect time, since August is National Goat Cheese Month. Who knew?
-Josie

Garden Harvest Party

What’s better than the farmers’ market? A farmer’s garden- even if I’m the “farmer.” It never ceases to entertain me when I find that I can make a whole meal (or snack) from what grows in my little yard. I returned from a walk this morning to find that the cherry tomatoes are ripe and ready, the patty pan squash have reached ample size, the zucchini are quite prolific (although that’s not surprising) and the basil is growing tall and bushy. Green beans are skyrocketing. It really is like going to a farm when I go outside. So far, I’ve been able to keep up with the vegetables, even if that does mean sharing with friends. The best way to handle the harvest, while enjoying the company of friends is to have a garden party. Invite your friends over, hand them a basket and some snippers, and get to work. Offer them some lemonade (or wine, whichever fits your mood) when you go inside. Cook up the garden goodies with whatever you find in your fridge. Since I always have lots of cheese and pasta lying around, that’s a pretty likely meal at my house. Joanne Weir was here recently, and she inspired me with her delicious pizzas topped with garlic mayonnaise. If you whip up a batch of pizza dough ahead of time, you can let it rise while you and your friends gather the topics from just outside. The garlic mayonnaise couldn’t be easier to use as a base instead of the usual marinara base. Simply combine a good quality mayonnaise with a pinch of salt and pepper, a drizzle of lemon juice, and several minced garlic cloves.
Sauté the various vegetables in a little oil and garlic. When the pizza dough has risen sufficiently, divide into small balls and give one portion to each guest to roll out. Each guest can top their pizza with the cheese(s) of their choice and some sautéed summer vegetables. You can grill the pizzas if you like, or pop them in a super hot oven for just a few minutes. I’d recommend eating outside. After all, it is a garden harvest party!

-Josie


Ideas for topping combinations-
Fontina with arugula and caramelized shallot
Cherry tomatoes with Italian sausage
Onion, basil and sweet piquant peppers
Chorizo cubes, onion and sliced red chile
Onions, sweet corn, spinach
Olives, anchovies, red peppers, garlic

Loving the Locavore Life

"Locavore" was the buzz word of the food world last year- a locavore is someone who eats food grown or produced locally or within a 100-mile radius of their home. But I think being a locavore is more than just a diet- yes, you choose foods that are grown or produced nearby. Yet there's so much more involved: where you shop, how you shop, your connection to the food and the people that produce it....
Maybe it's just because I'm a foodie, but I think being a locavore is fun. Like most things, it's not perfect, and moderation seems to be key in keeping it fun. For example, I tend to follow the 80/20 rule: 80% of my food is local, and the other 20% I try to just make good choices about. Meaning, I still drink coffee and eat sugar, but I try to select products that have been conscientiously produced. The fun part is going to the farmer's market and meeting all of the farmers, or getting to pick my own vegetables from the source, or even my own garden. I like going to pick up fresh eggs, and chatting with the people that have worked hard to get those eggs to me. It makes the whole shopping-to-eating process feel special.
And, the winter season is always the hardest, especially when I crave fresh berries or tomatoes. In the summer though, it's delightfully easy. There are farmer's markets almost everyday, and they abound with good stuff. It's easy to be overwhelmed by the goodies and go home with more than you can reasonably use. (All the better though- an excuse for a big party!).
If you're struggling with ideas for new recipes or menus for your overload of produce, check out our website for great seasonal recipes. Many of our guest chefs have shared their personal recipes with us, and those can be a good starting point for using up veggies. Or, sign up for a summer class and have a chance to talk to the chefs in person. All of our classes offer a good opportunity to interact with the instructors, who always have new ideas. Coming up, we have two farmer's market inspired class, as well as an ongoing "Oregon's Bounty" series that celebrates the best that Oregon has to offer.
Happy shopping and cooking!
-Josie

Ode to a tomato

I borrowed the following from Pablo Neruda:

unabated,

the tomato

invadesthe kitchen,

it enters at lunchtime,

takesits ease

on countertops,

among glasses,

butter dishes,

blue saltcellars.

It sheds its own light,

benign majesty.

Tomatoes are definitely worthy of an ode, especially heirloom tomatoes. Up next in the “Oregon’s Bounty” class series- Totally Heirloom Tomato. It’s time to think seasonally, and buy locally. There are so many unique tomatoes that are often overlooked. But their flavor is incomparable to those mealy, super-market tomatoes with little or no flavor. A real, fresh tomato smells like a tomato, and needs nothing at all to dress it up. (Although some good olive oil and fleur de sel never hurts….)
The class, which will be held Wednesday, September 3rd, will provide you a chance to taste a dozen locally grown tomatoes, all at the peak of ripeness. The tomatoes will be used in dishes including other local ingredients, such as free range chicken and seasonal Oregon Fish. The menu includes Orange, yellow and red cherry tomatoes stuffed with crab salad, Gazpacho, Heirloom tomato salad with fresh mozzarella and lettuce leaf basil, and Seabass Vera Cruz with tomatoes, capers and bell peppers. There will even be a Chocolate tomato cake for dessert. It’s time to pay tribute to these wonderful garden treats while they’re still in season!
-Josie

Light and lemony

It was such a treat to have Joyce Goldstein teach at In Good Taste last week; she’s such a dynamic instructor. The recipes from her new book, “Mediterranean Fresh,” are just that- light and refreshing. Since it’s really heating up this week (we’re expecting temperatures in the 90s, which I think is exciting….), it’s time to get in the mood for quick and cool dishes, that won’t weigh you down. Joyce has several hearty salads that would make a great lunch or a light dinner. Reading her recipes, you’ll notice that many of them include citrus juices. Citrus tends to have a sharp and tangy flavor that perks up other flavors in recipes. Fresh squeezed lemon and lime juice has a much cleaner taste than bottled. And, although the taste of fresh citrus alone is wonderful, it’s also good in other preparations, such as the Italian liqueur Limoncello. It is made from lemon rinds, alcohol, water, and sugar and is bright yellow in color. The flavor is sweet and lemony, but not sour. Traditionally, Limoncello is served chilled as an after dinner “digestive”. It is often served in small ceramic containers. favorite
You can also make great cocktails with it. A wonderful Mediterranean place in San Francisco serves up a Lemon Drop Martini. Although they won’t reveal exactly what is in their specialty; this is as close as I have come to recreating it. The sweet and sour combination of lemon juice and limoncello is a great way to end a summer’s day. You’ll be looking forward to cocktail hour for sure!

-Josie



Limoncello Martini

The Steakhouse in Your Kitchen

Searing is a great way to cook a steak at home to build a crust and form the basis for a delicious sauce. With the basic technique down, you can give your steak flavors from around the world. Chef Maya Klein always “wows” me with her menus. In her upcoming steak class, I’m as impressed as always. She’ll be preparing a stunning array of steaks and sauces, like Blackened Top Sirloin Chimichurri Sauce, Indian-Spiced Skirt Steak with Tropical Glaze, Black Pepper and Shiitake Mushroom Crusted Filet with Creamy Wild Mushroom Sauce, Beefsteak Tomatoes drizzled with Spicy Summer Pesto and Seared Rib Eye Steaks and Hot and Sweet Peppers. It doesn’t end there though- as a stunning finale, there will be Warm Caramel and Chocolate Soufflé Sundaes. If steak and chocolate are on the menu, it's guaranteed to be a good meal. Plus, you’ll learn how to get a restaurant-quality steak, with that perfect seared crust and super flavorful sauce. Maya will even share her secret for making a delicate and fluffy soufflé. Maya’s class will be held Sunday, August 17th at 2:00 PM.
-Josie

The Perfect Peach

A favorite instructor from school was known for his creative assignments. I loved them because they were creative; it forced you to think in different ways and made the daily homework so much more interesting. Once those creative wheels were turning, new ideas started popping into my head. There was one assignment in particular that stood out: Write a story about a peach. Describe how it tastes.
Wow. Where to start…. Peaches are so luscious and sweet and delicate. And they’re at the peak of their season now, so I’m going to eat as many fresh and flavorful ones as I can get my hands on. Select smooth skinned stone fruit, without obvious bruises or blemishes. When the peaches smell like, well, peaches, they’re ripe and ready to go. They’re good fresh- eaten out of hand, or sliced and served with pound cake. Or, elevate the already amazing flavor by tossing fresh peaches in amaretto with a little bit of sugar, sprinkling with crushed amaretti cookies, and serving over vanilla ice cream. There’s nothing like a fresh peach pie, or creamy peach ice cream, or peaches and whipped cream. I doubt there’s a way I wouldn’t like peaches. Savory applications are just as satisfying as sweet. Try my recipe for a savory Summer Fruit Salad.
If reading this has prompted you to grab your market bag and head to the Farmer’s Market, don’t miss Chef Dan Brophy’s upcoming Farmer’s Market III class. This hands -on class will show you how to shop in the morning and cook in the evening, using only the freshest ingredients possible. On the menu: Roasted Corn Chowder, Oregon Nicoise Salad, Halibut Picatta, and Blackberry Romanoff. Chef B rophy has a wealth of experience in gardening and local harvesting that’s worth tapping into.
Join us Wednesday, August 20th at 6:00 PM.
-Josie

Savory Summer Fruit Salad