Tomato Salad

One of my absolute favorite things to eat in the summer is a fresh tomato salad.  We all have our versions of this but I wanted to share my favorite way.  I mince a clove of garlic, a few tomatoes, fresh basil, sea salt and olive oil.  WOW.  Swoon.  This salad is in all my dreams of summer. 

I wanted to show you my first tomato of the season.  I think I am remembering it, April Wine.  As my CSA farmer informed me and I think we realized this a few years ago after losing a few tomatoes to rot, is that heirloom tomatoes look not ripe when they really are. 

If you feel adventurous and have not had it, add a bit of allspice to your tomato salad.  I never thought this would taste good but I saw it in a recipe from the book, Aromas of Aleppo.  So good.  You really must try it.

Odds and Ends with Ceaser on the side

 

Besides this salad, I have a couple things that I wanted to share with you. 

First up, if you read my blog, you know that I am in love with intoxicating curry leaf.  My first hint of it was way back when I made Olan Stew the first time.  No picture there cause I had just started my blog.  Then I made Olan Stew ( pictures there) again and talked about the leaf here.  At our local store curry leaf costs 22 dollars a pound.  Yes, thats right.  But in perspective the leaves don't weigh that much so I can get a nice little handful for a dollar.  I decided after a little bit of research and my need to widen my plant collection that I wanted to purchase this plant.  So here is the little baby.

Ain't she pretty?  From what I understand they can grow upwards of seven feet tall.  I wouldn't mind that because it is so very pretty.

*****

Shortly after Christmas my biking bud (bike as in Trek not Harley) sent me a beautiful new recipe box.  She lives in Colorado now with her lovely little family.  I miss her so much.  We used to take long bike rides, usually down the Erie Canal and stop and have some picnic "gourmet" lunch of peanut butter and jelly sandwiches.  We jokingly called them gourmet because to us college students, pbj's on artisan bread was pretty darn gourmet.

I can only describe 'M's sense of humor as just plain zaney sometimes.  What I remember most about our friendship is lots of laughter.  But as a fellow social worker we also had some real heavy conversations too. I miss her and sure wish she was closer.  We either have to move to CO or she needs to move here to NY. Until then we will just have to tough out the distance. Thanks 'M' for a very thoughtful gift.

Ceaser Salad

1 egg

2 anchovies

1 clove of garlic

1/4 cup olive oil

2 tablespoons white wine vinegar

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

juice of one lemon

splash of Tabasco

Parmesan cheese

croutons

romaine lettuce

In a blender or processor, process anchovies and garlic until miced add lemon juice, vinegar, dry mustard, Worcestershire sauce and Tabasco.  Blend until combined.  Add in egg, process a minute or two.  Slowly drizzle in olive oil and let it blend until creamy.  Drizzle over salad and croutons.  Sprinkle cheese on top.

Sprouting Alfalfa

Don't get me wrong, I love winter. I like the snow. I like the cold. I like cuddling with a blanket and drinking tea. I love eating soup and having it warm my bones all the way up from the inside. All those things that go along with dropping temps.

But sometimes winter is well, dreary, bleak and very persistent, unwielding and dismal. Spring is a little lift that you look forward to. Something that looks like hope that you grab onto. It is the dawn that breathes life into the very core of your being.

You search for it. You wait. You want...

I made these sprouts and it reminded me of spring... new life. I have made them before with store bought brown lentils. They were very delicious. I was hesitant about posting them because there are all these warnings about ecoli and other dangerous bacteria. I didn't want something bad to happen to you because I promoted it. I have wrestled with this because I was a little apprehensive for our own safety. But you know, I think if you clean adequately and follow instructions it probably poses no greater risk than canning or eating raw eggs (ie. tiramisu). So I am pressing on. If you do grow your own sprouts read all the warnings and decide whether it is worth the risk for yourself.

Sprouting Alfalfa
Source for sprouting

1. Place 1 to 2 tablespoons of alfalfa seeds in a cleaned and sterilized mason jar. Pour in 2 cups of cold water. Cover with a cloth that allows air in and out and let rest overnight.

2. Drain and rinse with cold water through a fine mesh sieve in the morning. Drain and let rest overnight again. You can rinse twice a day if you choose. If your place is cold I think once a day is plenty. If it is warm you run the risk of harmful bacteria growth so it would probably be better to rinse twice a day.

3. Rinse and drain again. Once your alfalfa is matured (2 or 3 days), let sit in the sun for about fifteen minutes to give a nice color to the sprouts. Refrigerate and use within three days.

If at any point something smells bad to you- throw it out- it's just not worth the risk.

Our favorite way to enjoy sprouts is with avocado, lettuce, radishes on a sandwich. Delish!

Lovely, Lavender, Lulls Lori

Yes, I am silly. I think I am punch drunk from being busy having fun and weeding the jungle, er, I mean garden. My DH is outside at this moment finishing up. It was so bad, it's downright embarassing.

I planted lavender in my garden last year. (Yes, that garden needs weeding too so don't look too closely). I love lavender. The scent is so lovely. I recently found out that lavender, in a study, was shown to reduce anxiety. The study says that it has a calming effect on the nervous system. Of course it has been known for a while that it helped people to sleep but now they have confirmed that it reduces anxiety. Check out the article here. Now that I have a ton of it in my garden, I can dry it, and put sachets all over the house!

A couple years ago I had lavender in some lemonade. I tasted it at the County Fair. I really liked it. I was kind of hesitant about it because in an instant it can go from a lovely taste to an overpowering, perfumey taste.
I have been drying some out, so I added it to these tarts. I added some lemon curd and I think they were a nice little treat. I took most of them over to a friends house. (I hope she liked them.)
Lemon Lavender Tarts

the tarts:
adapted from Tartelette's recipe

8 tablespoons butter, room temperature
3/4 cup powdered sugar
1 large egg
1 1/2 cups all purpose flour
2 tablespoons corn starch
pinch of salt
lavender buds ( a smidge)

Cream butter and sugar until light and fluffy, takes about 3 to 4 minutes. Add the egg and mix until incorporated. In a measuring cup mix together flour, salt and cornstarch. Lay a piece of plastic wrap on a flat surface. empty contents of mixer onto the wrap. Gather it up into a disc and refrigerate for an hour or more.

Once the dough has been chilled, it's ready for rolling. Use plastic wrap to roll it out.

* I used pie weights on a large tart I made. With the remaining dough I made five mini tarts.

Press lavender buds into tarts before baking. Bake at 350F. Bake until lightly golden on edges.

Lemon Curd

5 yolks
1 cup sugar
juice and zest of 4 lemons
1 stick of butter (4 oz.) cut in eight pieces

Combine yolks, sugar, juice and zest of lemons in a stainless steel bowl. Whisk until combined. Place bowl over boiling water. (You could also use a double boiler). Stir with whisk constantly. You want to heat it until it sticks to the back of a spoon. When you run your finger through it, it makes a trail. This usually takes anywhere from eight to ten minutes.

Take off the heat and whisk in pieces of butter one at a time until melted. Place in a glass or ceramic container and refrigerate. You can store this for about a week. It freezes well and defrosts rapidly.