Wednesday, August 26, 2009

Panzanella with Raspberries

The raspberries were such an intense color at the greenmarket today. They looked like they’d dye your eyes inky pink just by staring at them. I’d be a bad cook if I ignored a single good tomato in August, especially with the blight of their people. Here are the results…

Panzanella with Raspberries
serves 2

½ teaspoon sea salt
2 tablespoons red wine vinegar
1 shallot, thinly sliced
2 cups fantastic ripe tomatoes, cut in chunks or cherry tomatoes cut in half
¼ cup raspberries
3 cups 2 inch cubes of bread
1 small cucumber, peeled and sliced
1 tablespoon chopped chives
5 large basil leaves, torn to pieces
1/3 cups extra virgin olive oil
1/2 cup ricotta cheese (optional)

in the bottom of a salad bowl mix the salt and vinegar. Add the shallots, let sit for 5 minutes. Add remaining ingredients except ricotta. Toss to combine. Let sit for an hour. Serve topped with a big spoonful of ricotta cheese.

Thursday, August 6, 2009


A few weeks ago, I was on my way to a dinner. I realized I was about half an hour early, so I set into the woods for a quick walk. I stood by a waterfall. I had a thought, about some guy I was seeing. I got really mad. (Formerly I had just been sad, so this was an improvement...)I turned to go back, and there was a field of Chantarelle mushrooms right in front of me!

I made my sweatshirt into a bundle and collected about three pounds of them. I always wanted to have a magic abundant rare mushroom bonanza! We sauteed a bunch at the dinner. Some people were scared of things randomly found in the woods, by a city girl no less. But I'm still here, we all survived. They were Chantarelles. I dried some on strings on the rafters of the house.
Corn and Chantarelle Hash
Serves 2

1/4 cup good butter
2 small red onion or shallots, chopped
8 chantarelle mushrooms, chopped
kernels shaved off two fresh ears of corn
1 teaspoon fresh thyme leaves
1 teaspoon fresh chives, chopped
salt and pepper

Heat a medium skillet over medium high heat. Add butter, mushrooms and shallots,sauté until fragrant and the shallots are translucent, about 7 minutes. Add corn, sauté until corn is just cooked through, about 4 minutes. Stir in thyme and chives. Season with salt and pepper to taste