I can’t get enough of this Spanish/Mediterranean style of dining. Small portions of quality ingredients make for a more diverse (and usually satisfying) meal than the American tradition of meat/veg/starch all portioned out to perfection on a plate. Because quality meat is scarily hard to find in the city, and the prices unbearable at greenmarkets, I’ve decided to build the menu around my weekly CSA share of fresh organic produce. I can’t think of a better way to start the new year than with this celebration of health, happy palates and creative dining, and I promise, you won’t even miss the brisket.
Pastrami-Smoked Salmon Boats
You don’t have to use pastrami smoked salmon from Russ and Daughter, but why wouldn’t you? The again, the line might be shorter for me if you don’t, and there are some decent prepackaged versions out there if you can’t make it to the LES (check their holiday schedule if you decide to). Combined with all the fixins heaped up in bitter crunchy endive, this bite evokes all the flavors of Jewish holidays.
Ingredients:
Crème fraiche
Endive leaves
Pastrami smoked salmon
Capers
Red onion, diced
Fresh Dill
To Prepare:
Spoon a little crème fraiche into an endive leaf, top with one piece of salmon, a few capers, some red onion and a small sprig of dill. Yum.
Caramelized Zucchini Crostini
An underappreciated summer bounty, zucchini and summer squash are versatile and delicious with minimal preparation. This dish combines fresh and rich flavors for a satisfying veggie treat.
Ingredients:
Olive Oil
Zucchini, diced into small chunks
Salt
Garlic, minced
Butter
Parsley, minced
Baguette, sliced and toasted
Freshly ground black pepper
To Prepare:
Heat a small amount of olive oil in a pan and add the zucchini chunks and salt. Leave them alone for a while so they caramelize, then toss to let the other sides brown lightly too. When just about done, add in the garlic and (just a little) butter and sauté quickly to take the raw edge off. Turn the heat off, add in the parsley and spoon the mixture on to the crostini. Top with a light drizzle of olive oil and pepper.
Herb-de-Provence Roasted Potatoes
Simple and delicious, roasted potatoes are so very satisfying and hearty. You don’t really need a recipe for this one, and if you do… why don’t you just go to the FoodNetwork website, okay?
Garlic Beans
String/green beans and wax beans are all plentiful right now, and sautéed up with thin slices of garlic, oilive oil and a touch of stock/broth is a great addition to any meal.
Apples and Honey Cheese Plate
As much as I loved my Temple’s mealy red apples and McDonalds packet of ‘honey’, this sophisticated version of the traditional sweet treat has quickly become my new favorite part of Rosh Hashanah. Find the freshest, crispest apples you can and small chunks of veined blue cheese like Gorgonzola or Valdeon, an applewood smoked Cheddar or Gouda, and *add favorite cheese here* I usually go for a creamy, semi-stinky, goat milk selection. A blob or two of honeycomb, toasted baguette, glass of Oloroso and you’re good to go.
Pair this meal with an aromatic Pinot Gris, a Sparkling Vouvray with a touch of sweetness, any Cava, or whatever’s left of your rose stash.
