Composed Salad of Mixed Greens, Goat Cheese and Caramelized Pecans

Even though Mother's Day is already almost a month behind us, I'm still trying to find time to dig into the gift my husband got me (best husband ever!). He got me 4 books - not cookbooks, but books known for their exquisite passages on food. Two are foodie books: Heat by Bill Buford and On Food and Cooking by Harold McGee; and the other two are more literary: The Belly of Paris by Emile Zola and When You Lunch with the Emperor by Ludwig Bemelmans.

Before I dive into them, I promised myself I'd finish the book I'm currently reading: Mockingjay - the final book in the Hunger Games trilogy. The book's an easy read but it's slow going because I cannot find the time to read. I'll get there though.

Anybody read these books? thoughts on them? I can't wait to dive in. I think I'll start with Heat and go from there. But my summer reading list is all set.

In the meantime, I've started my weekly visits to the Scotch Plains Farmers' Market. Each Saturday, I head out with my little one in her stroller. At 5 1/2 months pregnant, I'm hoping I can make it through most of the summer walking... we shall see. But my findings at the market inspire delicious summer salads like this one...



Composed Salad of Greens, Goat Cheese, and Caramelized Pecans
From Essential Pepin by Jacques Pepin
Serves 4

CARAMELIZED PECANS
1/4 cup pecan halves
1/2 teaspoon canola oil
1 tablespoon sugar
Pinch of salt
Pinch of cayenne

1 medium apple, preferably russet or Golden Delicious
1 1/2 teaspoons fresh lemon juice

DRESSING
1 1/2 tablespoons oil, preferably a mixture of walnut, hazelnut, and/or canola
1 1/2 teaspoons sherry vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 cups salad greens, preferably mesclun
1 ounce semi-dry or hard goat cheese, crumbled into pieces about 1/2 inch in size

For the pecans:
Put the pecans in a skillet and cover (barely) with water.
Bring to a simmer over high heat, and immediately drain. Return the pecans to the pan and add the oil, sugar, salt, and cayenne. Cook over medium-high heat, stirring, until the nuts brown and the sugar mixture caramelizes. Transfer the pecans to a plate to cool.

Halve the apple and remove the core. Cut it into 1/2-inch-thick slices. Stack the slices and cut them into 1/2-inch wide strips. Mix the apple strips with the lemon juice and set aside.

For the dressing:
Mix all the ingredients together in a large bowl.

At serving time, toss the greens with the vinaigrette, and arrange on individual plates. Sprinkle with the apple strips, crumbled cheese, and pecans. Serve immediately.

Olive and goat cheese tart

Lately I've been seeing a lot of fabulous recipes on other blogs - I've been bookmarking them like mad and have actually found time to try a few. The ingredients in this one should leave no guesses as to why I decided to give it a try: olives, goat cheese and rosemary. Need I say more?? Oh and it's also from Todd English. Several years ago, we dined at Olives in New York. Thus began my love affair with Todd English. I will never forget the olive tapenade that was served at the start of the meal-  everything was delicious (including the martinis!).



The tapenade features in his recipe, but would be just as good slathered on bread, sandwiches, etc. The original recipe, which I got from Kate's Kitchen, calls for anchovy filets. I substituted anchovy paste because I had it on hand. And I may have bumped up the amount of goat cheese...

Served with grilled rack of lamb and a fennel, arugula and mixed baby tomato salad, we agreed this was the best dinner we've had since our daughter was born. We finished the leftover tart last night with some grilled chicken and it was still delicious. This recipe will be made again and again in my kitchen!



Olive & Goat Cheese Tart

1 T unsalted butter

1 large or 2 small onions, very thinly sliced
1 recipe black olive paste (follows)
1 recipe tart dough (follows)
1/2 c kalamata and cracked green olives, pitted and chopped
1/4 c crumbled goat cheese

For the crust:
1 1/8 c flour
1 1/2 t sugar
1/4 t kosher salt
1/4 c cold water
8 T unsalted butter cut into 8 pieces

Black olive paste:
1/2 cup pitted kalamata olives
1/4 cup extra virgin olive oil
2 tsp. fresh rosemary
2 cloves garlic
2 tsp. anchovy paste

Make the dough:
Pulse the flour, sugar and salt in a food processor. Add the water through the tube and pulse again. Keep the processor running and add the butter one piece at a time until the dough forms a ball. Refrigerate at least 20 minutes.



Make the black olive paste:
Combine all ingredients in a food processor and pulse until it forms a paste.



Make the tart:
Melt the butter in a pan and saute the onions until caramelized.
Preheat oven to 450F. Press the tart dough into the bottom and up the sides of a tart pan. Spread the olive paste evenly over the bottom, then top with the caramelized onions. Sprinkle the chopped olives over the onions and finish by crumbling the goat cheese over the top. Bake for 20-25 minutes or until the crust is golden and the cheese is beginning to brown.

A whole new potato salad: Bacon, goat cheese, tomato, arugula and potato salad

Memorial Day has come and gone. Ours wasn't too eventful - we had a great dinner out with the family on Friday, but the rest of the weekend was pretty lowkey. Long weekends are always a welcome change - I always try some new recipes and even found a ltitle time for a much needed manicure and pedicure. Our dinner last night changed from my original plan - I was going to pick up lobsters because they were on sale but we'd had our fill of seafood of late, so we put two t-bones on the grill. The day was pretty hot so I wanted side dishes that weren't too much fuss. I settled on corn on the cob - surprisingly good for this time of year - and a potato salad that might just be the most memorable thing about our quiet Monday at home.

A couple of years ago, my mom gave me a cookbook that she'd found on Martha's Vineyard. It's called Raising the Salad Bar by Catherine Walthers. I remember opening it and thinking, "Salads? Boring." My opinion has changed as I've tested more recipes from this book. They're packed with flavor and combine common salad ingredients in new and unusual ways. There's a whole section on potato salads - the chapter title is "Not Your Mother's Potato Salad." My mom happens to make great potato salad, but it's the traditional kind with mayo, so the ones in the book are definitely a departure from that. I opted to try the Potato Salad with Arugula, Tomatoes, Bacon and Goat Cheese. Why? Because the name of the recipe combines my favorite things and a quick scan of the ingredients revealed more tasty delights: kalamata olives and balsamic vinegar.



This is a recipe I'll make again. Boiling the potatoes is about the hardest part. Once that's done, just toss in everything else and you're good to go. And the flavors go great with steak. (And hopefully with chicken because we'll be having the leftovers on Wednesday with some grilled chicken.). I cut the recipe in half since there are only two of us. But it could also be multiplied for a crowd. Boil the potatoes and cook the bacon in the morning before the summer heat kicks in and the rest is a cool and easy assembly of ingredients.



Potato Salad with Arugula, Tomatoes, Bacon and Goat Cheese
adapted from Raising the Salad Bar by Catherine Walthers

2 pounds new potatoes, scrubbed and halved
6 slices thick-cut bacon, cut into 1-inch pieces
1 cup cherry or grape tomatoes, halved
2/3 cup kalamata olives, halved
1 1/2 cups baby arugula coarsely chopped
4 ounces goat cheese
2 Tbsp. Balsamic vinegar
4 Tbsp. Extra Virgin olive oil
Salt and pepper



Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and run under cold water. When cool enough to touch, cut into bite-sized pieces.

Cook the bacon and drain well on paper towels.

Whisk the vinegar and oil together in a small bowl.

When ready to serve, add the tomatoes, arugula, and olives to the potatoes then drizzle with the dressing. Toss to coat and add salt and pepper to taste. Put the goat cheese in the freezer for 5 minutes then use a fork to crumble it over the top of the salad. Sprinkle the bacon over the top and serve.

Now that's a salad: Bacon-wrapped cippolini with goat cheese

For some reason, I've been on a kick where I like to make fancy salads. Maybe it's all the fresh vegetables at the farmer's market or maybe it's that I've found a bunch of recipes that catch my eye. Whatever the reason, my husband has been loving them which is quite startling given his usual hum-ho attitude toward salad! Of course bacon always helps.

This salad is based on a recipe in Michel Richard's Happy in the Kitchen. I love roasted onions and bacon so I thought this would be a great addition to a simple dinner of mushroom risotto with sauteed veal.

Salad of butter lettuce with bacon-wrapped cippolini and goat cheese

• 1 head butter lettuce
• 8 cippolini onions, end trimmed and peeled
• 4 slices of bacon
• 2 sprigs fresh thyme
• Salt and pepper
• 1 tsp. olive oil
• 1 tsp. soy sauce
• 1 Tbsp. red wine vinegar
• 2 slices from a log of goat cheese (about 1 oz. each)

Preheat oven to 400.

Heat oil in an ovenproof pan. Add the onions and saute until golden brown on each side. Remove from heat and allow to cool slightly. When cool enough to handle, wrap each in half a slice of bacon then place in the pan seam side down. Sprinkle with a little salt and freshly ground pepper. Then sprinkle the thyme over the onions.

Bake in the oven for about 15 minutes. The turn on the broiler to crisp the bacon. Remove from oven. Set the bacon-wrapped onions on a plate. Set the pan over medium heat and whisk in the soy sauce and vinegar. (You can get rid of a little of the bacon fat if there's too much in the pan). Bring to a boil then reduce until slightly thickened. Strain.

Arrange lettuce on plates. Place 4 onions on each then drizzle with the dressing. Place the goat cheese in the center and serve immediately.

Serves 2