Israeli Salad with Heirloom Tomatoes, Peas, and Spinach-Herb Pesto
Several weeks ago my friend, Susan, whose blog, Create Amazing Meals, is pretty amazing itself, e-mailed me with a suggestion. “I think, Mary, that you would enjoy a blog called The Café Sucré Farine, written by a gal named Chris. It’s on my Blogroll. I really like her recipes.”
After checking out and liking Chris’ site also, I subscribed. That’s where I found this incredibly delicious and razzle-dazzle in appearance, salad. Oozing with nutritious ingredients, it’s everything one could want in an entrée salad (or, side salad, of course). Even better, it’s a make-ahead recipe. I love that.
Chris adapted this recipe from Food & Wine. As far as I’m concerned, she still owns it!!! It’s good and filled with goodness. Enjoy.
Israeli Salad with Heirloom Tomatoes, Peas and Spinach-Herb Pesto
Serves 6 Luncheon Portions
Ingredients:
Spinach-HerbPesto
6 cups fresh baby spinach, packed tightly
1 cup fresh herbs, packed tightly ( I suggest using 1/2 cup basil and then any other fresh, mild Herbes de Provence flavors: rosemary, thyme, marjoram, or tarragon. Add a bit of mint, if you wish.
½ cup extra virgin olive oil, plus more for drizzling
1/2 cup pine nuts
4 garlic cloves, chopped
½ cup freshly grated Parmigiano-Reggiano cheese
lemon zest, from one lemon and 3 tablespoons of lemon juice
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
water, as needed
Couscous with peas and tomatoes
2 cups Israeli couscous (12 ounces), (also called pearl pasta)
8 ounces tiny frozen peas (do not boil peas)
multi-colored heirloom tomatoes, 16-oz. container, cut in half ( If using larger tomatoes, cut six multi-colored heirlooms into 1/2-inch dice.)
sea salt and freshly ground black pepper, to taste
Directions:
1. Bring a large saucepan of salted water to a boil. Add the 6 cups of spinach and blanch for 10 seconds. Add the fresh herbs and immediately, with a slotted spoon, transfer the spinach-herb mixture to a colander. Rinse under cold water to stop the cooking, then drain.
2. Wait until salted water returns to a boil, then add the couscous and cook, stirring occasionally, until al dente, about 8-10 minutes. After draining the couscous, spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Add the tiny peas and toss again. Let the couscous-pea mixture cool to room temperature.
3. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.
4. Squeeze the excess water thoroughly from the spinach-herb mixture and coarsely chop it. Transfer to a food processor bowl. Add the pine nuts, garlic, cheese, lemon zest, lemon juice, sea salt, pepper and olive oil and process until mixture is fairly smooth. If too thick, add a bit of water to make a consistency that will blend into the couscous. Taste and season with more sea salt and pepper as needed.
5. Transfer the couscous and peas to a large serving bowl and stir in half of the pesto. Add more, if needed and to taste. Gently fold in the tomatoes. Garnish with fresh herbs and serve at room temperature or refrigerate for an hour or two and serve cold.
Notes:
1. If you don’t have heirloom tomatoes, any type of summer tomato will do, just be sure to use a ripe juicy tomato, not a hothouse grocery store variety.
2. Use any left over pesto for a pizza base or as a sandwich spread. Or, spread a little goat cheese on some crostini and add a dollop of this pesto. (Or, plop some on the top of the salad, as I did. I wanted you to see the consistency of the pesto.)
3. Arugula could also be used as the main pesto ingredient as Food & Wine suggests.
Thanks to The Café Sucré Farine for this wonderfully refreshing summer salad.
A French Friday’s with Dorie Feast: Salmon with Basil Tapenade, Yin-Yang Beans, and Semolina Bread to mop up the extra tapenade sauce.
Shortly after my daughter Melissa arrived to spend some time with me after the death of my husband, she made a suggestion. “I think, Mom, this is a time to stock up on Comfort Foods, just eat what makes you feel good.” Somehow, to hear her now irreverently tell it, I translated “Comfort Foods” into “all the Junk Food that you want” and went on a binge. My menu, for more days than I’d like to admit was:
Fritos, the Original Corn Chip;
Cheetos Crunchy Cheese Flavored Snacks;
Archway Original Windmill Cookies; (with milk)
Caramel Corn (Farmers Market); and
Premium Saltine Crackers (crumbled and mixed with sugar and milk).
Toss in one-half a Blueberry-Marscapone Roulade and a whole loaf of Semolina Bread and, to me, that spells c-o-m-f-o-r-t. For about ten days. After that, it spells j-u-n-k-f-o-o-d. That’s why it was a nice jog back to reality when this week’s French Fridays with Dorie recipe choice was Salmon with Basil Tapenade.
Wild Sockeye Salmon Fillets
There’s nothing difficult about this tasty main course which is explained beautifully here. It’s simply tapenade coaxed into two “pockets” created in each 5 ounce, thick, center-portion of salmon. The fillets cook 4 minutes in the skillet before heading into the oven for another 6. Add some leftover tapenade sauce for a lovely dinner entrée.
Fill a small plastic baggie with the olive tapenade. Then cut off a small tip of a corner and hold the “cone” tightly with your hand. Use this make-shift tube to fill the slit “pockets” in each salmon fillet. Massage gently to evenly spread the tapenade.
I thought that Yin Yang Beans, a favorite recipe from Grace Young’s “Stir-Frying to the Sky’s Edge” cookbook and featured on PBS a year ago, might be a complimentary side to the salmon. Even without the ground pork, which I left out, these green beans still have the tangy, spicy flair that is delicious with this salmon. So good, in fact, that I’ve joined Wok Wednesdays, a new twice-monthly cooking group that is woking it’s way through Young’s book. Next week, Kung Pao Chicken. If you want to see what others chose to serve with their salmon this week, go here.
It would be remiss and most ungracious of me not to acknowledge your many kindnesses and concerns expressed since the death of my husband. Quite remarkable, really. Six years ago, Michael wrote a letter telling me the life he hoped I would lead after he could no longer live it with me. Now, keeping in mind this is a Man’s Idea of how a Woman should live, he did leave behind good marching orders. Since by nature, I am a happy, optimistic woman, always willing to choose joy over sadness, he’s now made that even easier. In that vein, I am off to California this week-end to celebrate a lovely young lady’s 11th birthday. Life is Good.
Sunday morning began, to use a bread term, rather crumbly.
This week’s Tuesday with Dorie/Baking with Julia recipe, Semolina Bread. Ohhhhh, it’s so yummy.
Up early, as usual, to watch the 14th stage of the Tour de France. Sadly, the 150-some racers met Trouble. Towards the end of the race and just before the brutally steep Mur de Péguère summit, some idiot tossed tacks onto the road. Bicycle tires don’t play well with upholstery tacks. That appalling act of sabotage resulted in at least 30 riders suffering 48 punctures and one sustaining a suspected broken collar bone in a crash.
Defending champion Cadel Evans suffered three different punctures which stopped him cold and would have put him out of the competition. However, Tour leader Bradley Wiggins, a Brit now wearing the yellow jersey, drew approval and accolades for sitting tall on his bike, slowing the pace, and waiting for the defending champ and others to regroup and join the peloton. Score One for the Good Guys.
Watch Magic Happen: Start with a Sponge. Mix Warm Water, Yeast, All-Purpose Flour and Give It 2 Hours to Rise.
Following that drama it was on to this week’s Tuesday with Dorie/Baking with Julia. This week it’s a quickly and easily mixed Semolina Bread. As I walked into the kitchen, the tour over, I decided if Bradley could rise to the occasion,I could rise to the occasion, making bread that would, uh, rise.
Two hours later, the Sponge plus flours, salt and olive oil make this cute little ball of goodness. Don’t you love making bread?
Famed baker Nick Malgieri showed Julia how to make this deliciously nutty-tasting bread. If you’re thinking Semolina loaves are more Italian than French, you’re right. This flour is milled from durum wheat, the flour used to make pasta.
It takes ten minutes to whisk together the sponge and two hours to let it double in size. Once mixed together with flour, olive oil and salt, it turns into a lovely dough that needs another two hours rising time. Then you form the dough into a loaf, transfer it on to a parchment paper-lined baking sheet lightly covered with corn meal, and for the next two hours let that baby rise again.
Here, I admit to a little error . When I shaped and prepared the dough for the second rising, I “slashed” prematurely. Should have waited until after the rising. Whoops.
Slash and bake.
This is a tasty but unassuming and rather plain loaf of artisan bread. It’s color, a wonderfully warm golden brown, is what separates it from the crowd. Enjoy.
If you’d like to make this bread, I encourage you to jump to this site. To read what other Dorie/Julia fans baked this week, go here.
(This week Michelle completes her sourdough adventure. (Shhhhhh……. but it ends with tasty perfection.) I loved reading this Post, the last paragraph is filled with Morgando-wisdom. Thank you, Michelle, for helping me the past two weeks. When MIchelle gets her own Blog up and running, I will share that address with you. Mary)
by Michelle Morgando
These baguettes look good enough to eat. And, they didn’t disappoint.
Sourdough starters require time and commitment to keep them alive. Each week or so, they must be split and then “fed”, usually equal parts of spring water and all purpose flour. After one day, one half is ready to be used for baking; the other half is kept as the “mother” starter. As long as you have one of the mother starters in reserve, you are in business. I have also learned how to rev them up if they are a little lazy (potato flakes or apple cider vinegar) and I can now recognize the health of my starters just by smell and consistency. I also began experimenting with different flours, which I would add to the “baking” portion of the split starter. For these starters, I just followed my instincts. I now have an intense rye starter and a sour and pungent whole wheat starter, all ready to go.
Whole Wheat Starter
Rye Starter
This past weekend, I used the whole wheat starter to make whole wheat sourdough English Muffins. They are griddled in a little butter to cook instead of baked. They are soft on the inside, crispy on the outside and after toasting, a little sweet butter and homemade berry jam was all I needed. Grocery store muffins will never grace my pantry again. I also made some fig jam and an apricot and peach jam in anticipation of my next baguette foray.
Fig Jam
Peach & Apricot Jam
I then experimented with making homemade hot dog buns and they were delicious. They were not done with the starters but with a simple yeasted dough to get me back in the groove. After my small successes with the English Muffins and the hot dog buns, I was ready to tackle the baguettes.
Nancy had been playing with the recipe and sent me her revisions. I started with making a biga which is composed of the sourdough starter, water and flour. It is allowed to rise for a couple of hours and then has an overnight rest in the fridge. The next day I made the dough using the starter, let it rise and then back in the fridge overnight. On the third day, I let the dough rise a little and then formed the loaves, this time using baguette molds from my friend Scott. This eliminates the danger of deflating the dough after it is formed because it rises and bakes in the mold. To my delight, they rose beautifully, baked without deflating and had the characteristics of a good baguette, crunchy on the outside and soft on the inside. While these loaves do not have as many holes in the dough as some standard baguettes, I was happy, happy, happy.
Baguette Dough
Over the past few weeks of my baking journey I have been reading a wonderful book entitled “How to Bake a Perfect Life” by Barbara O’Neal. While it probably falls within the “check lit” fiction genre, don’t let that deter you from picking up a copy. It is a wonderful story about a woman who believes her sanity was saved by bread, particularly by her many times over great grandmother’s starter that was brought from Ireland and kept alive by the female bakers in the family. I believe, as the author does, that your starters, and ultimately your breads, take on the character of your mood. Whether you are happy, mad, sad or frustrated, it will show in the final product. I now know that my starters and breads will no longer sense my fear. If a recipe works, that is satisfying, if it does not; I know I am not a failure. It is just another opportunity to learn. I can’t wait to learn more!
BLUEBERRY-MASCARPONE ROULADE, this week’s French Friday with Dorie recipe
When I spotted this week’s FFWD recipe choice, Blueberry-Mascarpone Roulade, I immediately thought of the Tour de France 2012. Stick with me here. Having begun Saturday, June 30th and continuing through Sunday, July 22, the world’s most famous bicycle race covers an astounding distance of 3,497 challenging kilometres (2173 miles). The term roulade originated from the French verb rouler which means to roll. Since I’m a bicycle fanatic, every morning, before going to work, I flip on my television and follow those two-hundred competitive riders as they roll through the French countryside. Go Bradley Wiggins!
This is the batter for the sponge cake, turned out on a jelly roll pan covered with parchment paper.
The batter is spread over the parchment paper. Next time I will be sure to blend the top more evenly.
Understandably, if you’re American, your first thought may be “jelly roll” because a dessert roulade is a sponge cake rolled around a sweet tasting filling. Although we’re most familiar with the Bûche de Noël, this week’s recipe would be a perfect dessert finale for your upcoming Bastille Day party on July 14th.
A traditional Bûche de Noël, made with a Génoise cake and chocolate buttercream, and garnished with powdered sugar, raspberries, and spruce sprigs. Photo by Wikipedia
Et, merci à Dorie, c’est facile.
We’re on a roll —– after cooling, the baked sponge cake is laid on a towel, coated with confectionary sugar, and spread with the prepared filling. Then the cake is rolled about one and a half times, finishing with the seam at the bottom. Refrigerate the wrapped cake.
The roulade is now ready to return to its “towel home” and return to the refrigerator for at least two hours.
Although a roulade can be filled with anything, this one is filled with ‘a mixture of blueberry-speckled sweetened mascarpone and whipped cream’. Because I’d never made a roulade before, I admit to approaching this week’s choice with trepidation. However, my worries were unfounded.
Dorie makes this easy for a first-timer like me. 1) Make the berries. 2) Bake the roulade. 3) Make the filling. 4) Assemble the cake. 5) Refrigerate. She also suggests making a berry coulis to serve with the roulade and this is a great idea. Next time.
If you’re game for making this roulade, stop here for a close version. To see what my colleagues baked this week, roll on over to this finish line.
