The Change-Up

05 Friday Jun 2009

Posted by Jennifer Hess in basil, beef, green garlic, grilling, salads

I had expected yesterday to be cool and rainy, so when I picked up a porterhouse from Spring Brook Farm at Thursday’s Boston Public Market, I figured we’d grill it for Friday dinner. But with no rain in sight and the evening a bit warm for the soup I had originally planned, we decided to put off Thursday’s dinner until tonight, and Mike grilled the steak instead.

I brought home more green garlic which we decided to grill as well. I rubbed one cut clove over a couple of slices of grilled sourdough from Olga’s, and then pureed the rest to make a dressing with lots of basil and fresh lemon juice.

We sliced up the grilled steak and served it on top of a big salad of red oak lettuce, crisp radishes and cucumbers, and chunks of tomato. I shaved shards of Gouda Pittig cheese over the top of our salads and served the grilled bread on the side.

I can’t tell you how nice it is this time of year to have a steak dinner in which the meat is more an accent than the main event – it’s a lighter way of eating we really look forward to after the long winter.

Providence-area readers, don’t forget that tomorrow is the first day of the Hope St. Farmers’ Market, which has relocated from Hope High to Lippitt Park. There will be a lot more room and plenty of new vendors (as well as returning favorites), and Mike and I plan to be there bright and early. Hope to see you there!

Sweetie Pie

04 Thursday Jun 2009

Posted by Jennifer Hess in leeks, meatless, pizza, tomatoes

≈ 10 Comments

Mike asked to take on dinner last night, and since my allergies had gotten the best of me, I didn’t argue. Besides, pizza was on the menu, and as you regular readers should know, he turns out some mighty fine ones.

This, however, might have been his best work yet.

The base was a combination of little yellow grape tomatoes from Wishing Stone Farm, plus some diced red tomato and green garlic, all melted down in olive oil and spiked with ribbons of basil to form a light, fresh-tasting sauce. In addition to our favorite local mozzarella, there were soft leeks and freshly grated, super-aged gouda, both of which got beautifully golden in the oven.

And the crust on which this wonderful pie was built was SO good that it merits it’s own post… stay tuned.

Who needs delivery when you can get pizza this good at home?

Boston Benefits

03 Wednesday Jun 2009

Posted by Jennifer Hess in asparagus, morels, pork

≈ 11 Comments

Commuting to Boston for work during the week can be a challenge. It certainly makes for some very long days, but the upside is that I can take advantage of the shops and markets in not one but two cities.

I was delighted to stumble upon the Boston Public Market in Dewey Square last Thursday evening on my way to South Station, and while I didn’t bring anything home with me that day, I made plans to head over on Tuesday during my lunch break to see what good things would be available. And there were many.

Among the things I picked up: strawberries from C.N. Smith Farm for Mike’s mixological tinkering, green garlic and a bouquet of radishes from Kimball Fruit Farm, and a package of smoked pork loin chops from Spring Brook Farm.

While Mike grilled the chops and a bundle of Simmons Farm asparagus, I got some potatoes boiling indoors and prepped the ingredients for a quick sauce for the chops. We had a few fresh morels to use up, which I sauteed in butter with chopped shallot and plenty of flowering thyme. I added a splash of vermouth, some dijon mustard, and I finished the sauce with a dollop of creme fraiche just before serving. Not bad for a quick weeknight dinner.

Just Dandy

02 Tuesday Jun 2009

Posted by Jennifer Hess in dandelion greens, meatless, quick and easy

≈ 7 Comments

I haven’t done a tart for dinner in a while, so between the beautiful dandelion greens I picked up from Simmons Farm at last Saturday’s farmers’ market, and Clotilde’s recent post about her easy olive oil tart crust, our meatless Monday dinner was a no-brainer.

Mike made the crust while I was on the train home, and he reports that it was just as easy as advertised. He blind-baked it and set it aside, and when I got home I assembled the filling.

While I wilted two bunches of dandelion greens in a hot pan with a bit of olive oil and salt, I whisked together about a cup of Narragansett Creamery ricotta, two Zephyr Farm eggs, a pinch of salt, and a half cup of grated Pecorino Romano. After the greens had cooked down, I gently squeezed out the excess liquid and incorporated them into the cheese and egg mixture. I added in a handful of chopped chive blossoms from the garden to add little bursts of color and oniony flavor, then spread the mixture into the tart crust, finishing it with another layer of grated cheese and a drizzle of olive oil.

The tart went into a 400 degree oven for another 25 minutes or so, until the filling was set and the top golden, and I served wedges of it with a salad of butter lettuce and a mustard vinaigrette – a simple and delicious dinner that would make a great brunch or lunch as well.