Linguine with Basil Cream Sauce and Corn
I’m not typically a fan of creamy sauces — I find fettuccine alfredo way too rich. But in thinking up a way to use the lovely corn I got from the Grand Army Plaza farmer’s market on Saturday, I thought a creamy basil sauce with corn sounded nice. And it was! The sauce was not overly thick, and the main texture takeaway was the crispy, sweet corn. The best part about this dish is that besides the prep of chopping, the actual cooking time is just about 10 minutes, so no slaving over a hot stove in summer. I had mine over a bed of arugula dressed with just a little lemon juice, olive oil, salt and pepper. Tangy!
I also want to point out that this is a meal packed with summer flavor, and a great vegetarian main dish. You could always add meat to this, but really, when the flavors are so pure and fresh, why would you?
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By Rachel Crawford on August 10, 2009 | 2
Tomato Goat Cheese Tart
What’s more beautiful this time of year than a basket of heirloom cherry tomatoes? I couldn’t resist the multi-colored tiny tomatoes at the farmer’s market, all purple and red and yellow, and at $4 for a basket, they were less expensive than some of the heirloom monsters you see dominating the stands.
I based my recipe off of this one I found on epicurious, for a tomato and goat cheese tart with cornmeal crust. The cornmeal in the crust gives it a nice crunch, and the flavor pairs well with the goat cheese. I had a single onion that had been hanging out awhile, and before it went bad, I decided to caramelize it and throw it into the mix, along with part of a zucchini I’d also gotten from the market. The result was very decadent — this recipe has a lot of butter — but perfect alongside a light salad in place of a more banal quiche. This tart would be perfect to serve to company. Pretty and delicious!
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By Rachel Crawford on August 6, 2009 | 2
Seasonal Salsa
Some of my favorite foods are now available at farmers markets: spicy garlic scapes, burning hot peppers, juicy apricots, succulent greens. I have been so excited about the beautiful and colorful flora now available that I often find that the produce I bring home is a mishmash of vegetables and fruits that don’t necessarily compliment one another; I tend to buy what looks beautiful without a thought to the dishes that I can create with my purchases. Continue reading Seasonal Salsa
By Erin Patinkin on July 30, 2009 | 0
Summer Salads
Salads in the summer are the best. Very little (if any) stovetop time required and usually very speedy, salads are pretty much the most versatile category of food out there. Hence Mark Bittman’s inspirational list of 101 salads in the New York Times this week! I’ll admit, I was influenced by his run-down (I still have a fig, blue cheese, bacon and balsamic salad on my list to make!) and originally planned to do a trio of salads. Instead I settled for a duo, and added some veggie sausage on the side for more heft.
My first salad is really more of a guacamole than a salad, but I guess that depends on how you choose to define salad. I made my own twist here, but I stole Mark’s idea to serve it in the hollowed-out shell of the avacado. Cute! Continue reading Summer Salads
By Rachel Crawford on July 24, 2009 | 0
Pommes de Terre Sarladaises
After reading my duck confit post, a few people wanted to know what pommes de terre sarladaises were and whether I could share the recipe.
In French, Pommes de terre sarladaises means potatoes from Sarlat, a small town located in the southwestern region of France called The Perigord. This region also known as the foie gras capital of the world is famed for its comfort cuisine and its duck and goose specialties.
As you probably guessed by now, sarladaises are the potatoes I served alongside my duck confit. Though the name sounds fancy, the recipe is way easier than you can imagine. Sarladaises are simply garlic-y potatoes cooked in duck fat and finished with chopped parsley. Continue reading Pommes de Terre Sarladaises
By Raissa Nebie on July 23, 2009 | 0
