Wednesday, August 25, 2010

Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

Inspiration: and green beans from our CSA.

  • 2 pounds green beans , trimmed
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (about 1 lemon)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 ounces goat cheese , softened and crumbled

  1. In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
  2. In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
  3. Transfer to a serving platter and sprinkle with crumbled goat cheese.

Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Wednesday, August 18, 2010

Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija

A side dish tasted at Mesa Grill over a year ago that we couldn't forget. I finally looked online to see if a recipe was available when we received corn from our CSA. It was!

  • 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
  • Canola oil
  • Salt and freshly ground black pepper
  • 1/4 cup creme fraiche
  • 2 limes, juiced and 1 zested
  • 1 tablespoons ancho chili powder
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija

  1. Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
  2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.

Tim's Rating: 10/10
Liz's Rating: 10/10

Wednesday, August 11, 2010

Bittman's Kosher Pickles

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

  • 1/3 cup kosher salt
  • 1 cup boiling water
  • 2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
  • At least 5 cloves garlic, smashed
  • 1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Saturday, August 7, 2010

Breakfast Tacos with Homemade Corn Tortillas

This week, my friend Brooke declared it's easy to make corn tortillas and that they're delicious.

I immediately headed to Amazon to order a tortilla press and to my co-op to search for Masa Harina. They had it, but if you can't find it, you can order it online.

  • 1 cup Masa Harina (will make approximately 6 6-inch tortillas)
  • Eggs
  • Shredded Cheddar
  • Hot Sauce
  • Optional: cooked sausage, vegetables, other taco ingredients

  1. Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
  2. When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.
  3. Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
  4. Scramble eggs and season with salt and pepper.
  5. Assemble tacos and enjoy!


Notes: Very easy to make! I don't know what took me so long to try it, but I don't think we'll ever purchase tortillas again.