Have you ever been stopped in your tracks by a painting or song or a landscape? Yes, yes and yes on my part. But the other night....it was simply a Turkish fig that made my mouth drop open and start salivating. I could barley get my tasks done because I kept stopping to admire what nature had brought to my cutting board that day. Yet another proud moment in Heirloom catering, that did not feel like work to me. It was my last gig until Poppie arrives...which, for that, I am thankful. It was a beautiful summer day, and once again I got to spend the day cooking with my always cheerful co-chef, Melissa. We both shared the 'experience' of those figs....as well as all of the other summery fresh ingredients that we kept sampling and communicating to each other through satisfied and in-the-moment facial expressions. The only mistake was the batch of risotto that could have fed and army instead of a group of women probably more interested in the opening of baby presents and hearing of nursery decor than carbo loading on the "light fare" served at an evening baby shower. That said once again proudly, the menu was a hit.
Menu
Summer Gouda Tart with Wild Mushrooms & Spring Greens
Not often do I really feel like I can just be in my element, focusing on exactly what I love to do, just for my own self. The creation of a menu to the execution is still a thrill for me. Recently I have been all about caring for others and meeting my very basic and simple needs: Food, water, shelter, sleep and of course nesting for our upcoming new arrival, baby Poppie. Therefore my 'self' as well as my blog has suffered a bit. No regrets however. Last weekend, as I worked a catering gig with my friend, Chef Melissa Peterman of HoneyBeeSting.com & Foodista.com, I realized cooking and menu planning SHOULD be part of my basic and simple needs. I love it and it brings out the best in me. I'm revived, replenished and inspired (of course after I sleep and recover). Its a joy to work with a partner who practically shares the same brain in regards to food. A happy client is icing on the cake! here is our menu below:
Salad
Arugula & Sorrel Salad with Soft Boiled Duck Egg Sprinkled with Black Hawaiian Sea Salt
Shaved Pecorino Cheese, Chive Blossoms, Honey Citrus Vinaigrette
Intermezzo
Mango sorbet, Kaffir Lime & Mint Simple Syrup topped with Borage Flowers
Main
Basil Chimchurri Marinated Grilled Flank Steak, Heirloom Tomatoes, Rustic Herb Mash
Fin
Grilled Pound Cake with Mike & Jean’s Berry Farm Raspberry Sauce
Grilled seasonal Stone Fruit, Local Cream freshly whipped, Chiffonade of Chocolate Mint
I believe cooking is art. I think that is why I get so much pleasure out of other mediums of art as well. Its just the way my mind works. I consider other forms of art that I partake in, a hobby. I do it for my own satisfaction. I absolutely love creating something tangible from just an idea in my mind. I go through a similar process when cooking. I get inspiration from a number of places and I can practically taste the dish in my mouth, just like I have an idea of what a painting will look like when I'm finished with it. Often times the best dishes are the quick last minute ones that were initailly made to just full your belly or the unplanned pieces of art. That said, the food or the artwork always has a small change or surprise that I hadn't thought of. I used to say I like creating something from 'nothing'. But 'nothing' doesn't do justice to the number of tool boxes I have filled with acrylic paints and brushes, yards of fabric, spools of thread and knitting yarn, the extra clay I bring home from my wheel throwing classes or my jam packed pantry filled with ingredients I cannot wait to experiment with and taste. I try to create beautiful things because I love to be surrounded by beautiful and meaningful things that were made with love. "What's for dinner?" inspires and challenges me to make something beautiful to eat. That is why I love it so much. Here is my most recent painting. My daughter Ryanne was the initial inspiration for me because of her love of birds...but the fun surprise was, I think it turned out to be an unplanned self portrait.
Summer inspires me to put flowers on my table and cook from my garden. I planted some beautiful lettuces this spring and now we are reaping the harvest before we get hit with more heat. This salad is a play on the classic Caesar salad. Its about respecting the original flavors while adding some new textures. I make my own tart dressing (not creamy) and fennel salted croutons. I add in crunchy prosciutto, shaved parma and highlight a warm lemon-rosemary whole roasted chicken. That way I can pull the meat off the bone and toss it when its still warm and juicy. Let's just say, there was not a lot of conversation during dinner that night, just a lot of crunching.
Lemon-Rosemary Whole Roasted Chicken
1/2 stick butter
1 teaspoon sea salt
½ teaspoon ground black pepper
One 4¾ - 5 pound whole free-range, organic chicken
2 Lemons, halved
4 sprigs of Rosemary
Position rack in center of oven and preheat to 475°F. Remove neck, giblets, and cut out the excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Place lemons and rosemary in main cavity of chicken. Tie legs together and tucks wings behind the neck. Melt butter in a cast iron skillet and then add trussed chicken on its back. Using a large spoon, pour the melted butter over the body of the chicken until completely covered in melted butter. Place chicken in oven and roast 1 hour. Tent the chicken with foil to prevent over browning half way through cooking process. The chicken should register 170°F on an instant-read thermometer when inserted into thickest part of thigh. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees). Carve and serve.
***Discard rosemary and lemons. Freeze the chicken carcass to make stock for future use.
Quick Stock Recipe:Place carcass in a stock pot and cover with water. Add carrots, onions, thyme, peppercorn and/or bay leaf if desired. Boil then turn heat down to simmer for 4 hours. Discard bones, and strain. Freeze stock or use within 3 days.
Fennel-Salted Croutons 1 Loaf ciabatta bread, cut into 1" cubes
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/4 tsp flavored salt, such as fennel salt
1/4 tsp kosher salt
fresh cracked pepper
Preheat oven to 300 degrees. Drizzle the cut bread with olive oil and balsamic vinegar. Then sprinkle and toss in the salts, and pepper. Evenly disperse the croutons on a baking sheet and bake for 30-45 minutes or until golden. Be sure to mix the croutons a few times during the baking process because the bread closest to the sides will burn easily.
Caesar Salad Dressing 4 T red wine vinegar
6 drops Tabasco sauce
1 Tablespoon anchovy paste
8 shakes Worcestershire sauce
Juice of 1/2 a lemon
4 tsp dijon mustard
3 cloves minced garlic
1/8 teaspoon kosher salt & fresh cracker pepper
8 Tablespoons olive oil
Shaved parmigiano-reggiano (a vegetable peeler works great)
A mixture of green or purple romaine, butter lettuces, savoy spinach, mache etc.
Whisk together vinegar, Tabasco, anchovies, Worcestershire, lemon juice, mustard, garlic and salt and pepper in a bowl, then add oil in a slow stream, whisking until emulsified. Toss the greens with enough vinaigrette to coat the leaves.
To complete the meal, toss the fennel-salted croutons and crunchy prosciutto bits into your salad. Add the warm roasted chicken meat and top with shaved Parmigiano-Reggiano.
Per the request of my curious Wine It. pals, here is an easy appetizer idea highlighting garlic. Its more of a technique than recipe, and once you see how easy it is, you'll want it all the time. It's a good accompaniment to a cheese plate as well. Perhaps these "wine people" can work to pair it with a delicious pre-dinner wine to share. Your house will smell better than any potpourri could make it. Above is a photo of my small garlic crop for this year...Can't wait to get my hands in this dirt come harvest time!
Oven Roasted Garlic
Garlic head(s)
Olive oil
Aluminum foil
Artisan bread, such as ciabatta bread
Preheat oven to 375 degrees. Peel away any excess papery skin. Slice the very top of the garlic head so the cloves are exposed. Place the garlic head in the center of a square of foil. Add in any clove pieces that were cut off. Pull the sides up to create a bundle. Drizzle the exposed garlic cloves with olive oil and the pinch the foil together to enclose completely. Place in oven and roast for 35 -40 minutes. Once the garlic is cool enough to touch but still warm, dig the soft cloves out with a knife and spread over fresh warmed artisan bread.
Have you ever been stopped in your tracks by a painting or song or a landscape? Yes, yes and yes on my part. But the other night....it was simply a Turkish fig that made my mouth drop open and start salivating. I could barley get my tasks done because I kept stopping to admire what nature had brought to my cutting board that day. Yet another proud moment in Heirloom catering, that did not feel like work to me. It was my last gig until Poppie arrives...which, for that, I am thankful. It was a beautiful summer day, and once again I got to spend the day cooking with my always cheerful co-chef, Melissa. We both shared the 'experience' of those figs....as well as all of the other summery fresh ingredients that we kept sampling and communicating to each other through satisfied and in-the-moment facial expressions. The only mistake was the batch of risotto that could have fed and army instead of a group of women probably more interested in the opening of baby presents and hearing of nursery decor than carbo loading on the "light fare" served at an evening baby shower. That said once again proudly, the menu was a hit. 
