Picnic Paninis

After playing the garden this morning, I was ready for a quick lunch that would require very little effort. Preferably one I could eat on the deck. Going through a garden “inventory” yielded a bunch of fresh herbs, some small tomatoes, and some endive.

Since there was fresh mozzarella in the refrigerator ( a staple I’m never without), olive oil in the cupboard and good bread on the counter, I was set to make my favorite version of a grilled cheese; it’s like a caprese salad in sandwich form. The best part is that I had an excuse to fire up my new kitchen toy- a non-stick panini press from Le Creuset. It’s really easy to clean, versatile, and doesn’t require me to stand on the deck at the grill just for a simple lunch.

You can vary the ingredients to whatever you have on hand. As my friend would say, “paninis are a wonderful way to express your inner sandwich artist”. I layer bread with pieces of tomato (roasted peppers work well too), various sliced cheeses, ribbons of basil or other herbs, a sprinkle of fleur de sel and a drizzle of olive oil. That’s about all it takes (and it’s very portable and picnic- worthy). A nice salad of endive with olive oil and lemon juice made a great accompaniment. I just needed some iced tea and I had a perfect picnic to enjoy on the deck!
-Josie

Bastille Day

In honor of Bastille day, we celebrated a day early in grand style with a traditional French pastry class. What a delicious way to toast a holiday- flaky, buttery pastry crusts, filled with a wide variety of fillings- it was hard to choose a favorite.
If you’re looking for more ways to celebrate France’s National holiday, join us August 12th and 13th for two classes with Susan Hermann Loomis. Susan, who has lived in France for more than ten years, operates On Rue Tatin, a cultural and culinary cooking program, from her 15th century home in Louviers, France, where she lives with her family. August 12th features a medley of classic dishes from the French countryside. On August 13th, Hangar Steak with Horseradish and Walnuts and Potatoes with Foie Gras will star in a delightful menu from Paris. Her classes present the perfect opportunity for a summer getaway, without having to step foot on a plane.
You won’t want to miss this chance to savor a classic French cooking experience.
-Josie

Perfect Summer Pairings

The last of the amazing farmer’s market beefsteak tomatoes were the star of dinner last night. It’s amazing how different fresh garden tomatoes are from store-bought tomatoes; these were juicy and firm at the same time, and tasted and smelled just like a tomato should. Because they were so good alone, they needed almost nothing. The perfect pairing of summer flavors is the classic caprese salad.
Slice tomatoes, layer them with wads of fragrant basil from the garden, add chunks of fresh mozzarella, sprinkle with fleur de sel, and drizzle with olive oil. That's it.
I like the Olivar de la Luna olive oil; it’s made from high quality Spanish olives, and has a fruity flavor of green grass, apples and almonds. With the smooth texture and long finish, it is the perfect oil for drizzling or dipping. You’ll definitely want a loaf of artisan bread to soak up all of those wonderful flavors. Isn’t summer great?

-Josie

The danger of the farmer’s market……

...is that I can never say “no.”
A recent trip to the farmer’s market was proved to be an (failed) exercise in restraint- there was so much that I wanted, no needed, that it was hard not to buy more than I could use. Under the bright blue skies and warm sunshine, everything looked amazing; there were giant piles of bulbous onions, heaps of fresh greens, mounds of new potatoes, berries of every type in every direction, shiny red cherries, tangy yellow cherries, carrots, herbs, flowers….
I finally settled on a pound of beautiful, bright cherries that proved to be as juicy and sweet as they looked. But then I saw the strawberries- delicate little Hood berries that I couldn’t resist. So we picked up a flat of those as well. And some blueberries. And new potatoes. And on the way out of the market, we passed the biggest, brightest, Beefsteak tomatoes I’ve ever seen. Those went into our (overstuffed) bag too. When I finally did arrive home, laden with wonderful, colorful farm delights, I was almost overwhelmed. Our groceries filled the refrigerator and counter, crowding out anything that was there already. (Somehow, I knew this would happen). It seems to be a tradition for me; I can’t resist the temptation of fresh, local, and organic produce. And the only thing I can do about it is to head to the kitchen and start cooking. The best part about summer’s bounty is that it needs very few additions. The cherries were gone in just a few days- they're the perfect snack on a warm day. In a classic ending for our family supper, the strawberries became shortcake; sweet cream scones, warmed and halved, topped with sliced berries and vanilla whipped cream. In just a few days, we had worked our way through almost everything from the market, and our fingers were happily stained pink to prove it.

For more ideas about cooking with farmer’s market bounty, join us at In Good Taste this month. At 6:30 PM on July 18, Ken Hoyt will be teaching “Summertime Revels.” His menu is packed with flavor and creative ideas. Or, sign up for our third farmer’s market class, Hands on Oregon Farmers Market III, will be held at 6:00 PM on August 20th. The Farmer's Market Class series has been a lot of fun and a great way to explore the bounty of Portland's produce.
Hope to see you there!
-Josie

4th of July

Even though it isn’t accompanied by presents and a cake, the 4th of July was always my favorite holiday when I was growing up. I loved the fireworks and energy, and I felt grown-up staying up so late. Now, I look forward to the 4th of July just as much, but for different reasons; I like to be outside, enjoying the weather and my friends, and I like the food that comes with summer barbecues.

This year, we’re going to be “fancy.” To start, there will be grilled Bacon Wrapped Shrimp, made with bacon that I cured and smoked myself. Then, a simple, colorful, crunchy salad with crisp romaine lettuce, creamy blue cheese dressing, sliced tomatoes, and red onions. For our main course, local beef and Tillamook cheese will form the classic cheeseburger, but a topping of caramelized Walla Walla onions will steal the show. Finally, hand-made Chocolate Ice Cream Sandwiches for dessert. (That’s what I’m really looking forward to!).

Enjoy, and have a happy 4th of July!
-Josie

Chocolate Ice Cream Sandwiches

Two Item Menu

A new restaurant opened recently in New York. This restaurant has a two-item-only menu; margharita pizza and chocolate chip cookies. I find that surprising, intriguing and delightful all at once. So delightful in fact, that I decided the two items would be a perfect base for my outdoor summer solstice party. To raise the bar, offer more than one variety of pizza. This can easily be accomplished by varying the toppings. (It’s good to stay seasonal- try a vegetarian BLT version with tomato, basil, and a local goat cheese, and a pizza with artisan sausage and caramelized Walla Walla onions). You can even make your pizza on the grill, to keep the summer theme going.

Start your party with a bowl of marinated olives, and end with the necessary and divine chocolate chips cookies. (Try the recipe graciously shared with us by the Pearl Bakery). If you really want to guild the lily, serve warm chocolate chip cookies with a scoop of vanilla ice cream, drizzled in hot fudge. This get together not only features my favorite foods, but it’s easy too. Happy Summer!
- Josie

Pearl Bakery Chocolate Chunk Cookies

Orzo Limone

Sunshine or not, everyone I know is still stepping out to grill as often as possible. (We're seasoned Oregonians, so weather doesn't stop us!) Grilling is such a simple and quick way to prepare an elegant and tasty meal. It makes sense to serve equally easy and flavorful side dishes.
One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna. His “Pasta al Limone” was light and flavorful, and a lovely complement to Bistecca Fiorentina (a special Florentine steak dish ). He used fettuccine for the pasta, but for the purposes of a side dish, I prefer to us orzo. The petite, rice- shaped noodles are a nice visual element on the plate. Tossed with a flavorful lemon and olive oil sauce and sprinkled with chopped parsley, it will be a lovely matched for any grilled protein or a light summer lunch when served with a green salad. Serve it with an Oregon Sauvignon Blanc, like the 2006 from Yamhill Cellars.
-Josie

Orzo Limone