Light, Tangy, Savory, Crumbly…. trust me, you WANT to make this so you can look like a hero at your next dinner party. This recipe isn’t easy-peasy, however you can utilize all the components together or even enjoy them separately!
Thank you to all that came to our first pop-up Source! It was a successful evening filled with great food and incredible people… pictures coming soon… for more details stay tuned!
It’s one of those evenings where I want something deliciously warm, seasonal, and light…and it’s been a long day so I’m about ready to relax and want something that can also be whipped up fast. Hence, I turn to Dover sole and Serrano ham for help! Simply- seasoned Dover sole is wrapped in Serrano then seared on the stove briefly and finished in the oven. Fresh seasonal veggies: fava, asparagus, and shiitake complement the savory fish and everything is served over a creamy cauliflower-thyme puree. Time to eat…
For a light little snack I decided to borrow a friend from the sea. As an oyster lover (raw or cooked), I wanted to try something new this time. Believe it or not…I had never fried an oyster. Being from New England, these beauties are plucked from the sea and served raw more times than not. However, why go with the path you’ve always taken… ? Enter the seasonal elements: Frisee, Lemon, and Leeks! Who would have known these items plus my oysters were a culinary match made in heaven? So what is it that you’re looking at….quite simply a fried oyster. The oysters are coated with a dash of salt and pepper, then dusted with a sifting of a cornmeal and flour mixture. In the meantime, I like to heat up a medium skillet with 2 inches of peanut oil. I grab another skillet and add a drizzle of olive oil then cut, clean, and reserve the white stalk of few leeks. Once this skillet is heated (medium heat), I add the rounds of the leek stalks to the pan (so they get a tad crispy). In the home stretch, I dress and drizzle some lemon juice and olive oil on my frisee, again seasoning with salt and pepper. Just before I am about to fry my oysters, I make a lemon aioli and add just a touch of Sriracha to it. My peanut oil once nice and hot is ready for my oysters. They get gently placed in the oil. After a minute I turn them once and let them sit just one other minute. Two minute max! These little gems get pulled out and rest on a paper towel and once they have rested for a moment, this delicious dish is then assembled as you see above!
Since Fall has arrived in style, I celebrated it’s arrival with a warm and earthy dinner of seasonal local foods! That glistening bird you see there is none-other than a cornish game hen. Basted in a skillet with a generous amount of butter and thyme, the little bird is then placed in the oven to continue it’s cooking as well as crisp-up. Nestled away beneath the hen is a quinoa, spinach, shiitake mushroom, shallot, olive oil, and goat cheese stuffing. The yummy meal was then complete with some simple grilled radicchio.
My new favorite salad! Arugula tossed with lemon and olive oil, served with roasted golden beets, shallots, zebra tomatoes, goat cheese, pickled green beans and of course a poached egg. With salads I do not typically provide measurements as they are dishes that everyone should be comfortable making (for the most part) without a recipe. So look at this post not as a recipe, but as inspiration!!!
A Salad Hearty Enough for Dinner! …Featuring:
– Zebra Tomatoes (thinly sliced)
– Roasted Golden Beets (peeled and quartered)
– Shallots (thinly sliced)
-Pickled Green Beans
Guest Starring: Lemon, Olive Oil, Goat Cheese, and Poached Egg
1. Pickle Green Beans (see below), and in the meantime preheat oven to 350.
2. Next, put beets into a pan, drizzle with the olive oil and season with salt and pepper put into preheated oven. Bake covered for about 20 minutes, then remove cover and bake another 25 minutes until beets are tender and can be pierced with a fork.
4. In a bowl add the arugula, beets, tomatoes, & shallots. Drizzle with olive oil and season with salt & pepper, then add a squeeze of lemon. Toss well and gently with your hands. Taste arugula and adjust as needed.
5. Plate dressed salad and top with crumbled goat cheese, poached egg, and pickled green beans.
Pickled Green Beans
– 1 1/2 cups of distilled white vinegar
– 1 1/2 tbsp honey
– big pinch of salt
– 3 whole allspice
– 1/4 tsp coriander
– 1/4 tsp black pepper corns
– 1/4 tsp mustard seed
– 1 cup green beans
• Place green beans in glass container and stick everything in the jar with them with the exception of the vinegar, honey, and salt. Bring the vinegar, honey, and salt to a boil on the stove top, then pour over everything in the container. Leave uncovered until cool. Once cool serve or place in the refrigerator until they needed.
I'm a chef committed to bringing people together through food. Lover of sustainable farming, travel, entertaining...the list goes on! Thanks so much for joining me here. xo Read More About Me...