With the beginning of school this week and the hectic pace of life returning, the menu will be the same for the next two weeks. For those who are too busy to cook properly at home, starting next week I will be running a "Back to School" special. You can email me with your order and I will have it ready for you at the market or I can do "drop-offs." Send me an email if you have any questions. Larger sizes available as well.
Menu for the Week:
Chickpea Salad with Lime, Sun-dried Tomato, Chilies, and Parsley
Potato-Dill Salad
Sorrel Soup
Summer Corn and Roasted Red Pepper Salad
Cracked Wheat Taboulleh
Smoked Tomato Soup
Chicken Salad
Peach-Tomato-Ginger Soup
Melon Salad with Frisee, Radish, Feta, and Balsamic
Creamed Corn
Italian Sausage and Basil Pasta Salad with Pepperoncini
Cilantro-Garlic Sauce
Email is HarvestMarketDC@yahoo.com
Tuesday, August 23, 2011
Tuesday, August 16, 2011
Summer Highlights
In the dog days of summer, I am drawn to foods with a bit of acidity, pickled vegetables, caper berries, vinegars of all flavors. I crave salads composed of fruits with differing textures and flavors. August flavors deliver on all those regards. Heirloom tomatoes reach their zenith, corn peaks in sweetness, herbs add versatility and a splash of freshness. These heat - soaked days are perfect for truly savoring summer's ultimate flavors.
Enough said!
Menu for the Week:
Greek style chickpea salad(last week for this dish!)
Tomato-swiss chard-cici bean stew
Corn and basil soup
Yellow tomato with Thai chilies
Sweet and sour eggplant
Grilled Japanese eggplant with salsa verde
Summer corn and roasted red pepper salad
Penne with arugula-walnut pesto
Sorrel and potato gratin(serves 4-6people)
Asian pear- heirloom tomato salad with chestnut honey vinaigrette
Peach and blackberry mini tart
Enough said!
Menu for the Week:
Greek style chickpea salad(last week for this dish!)
Tomato-swiss chard-cici bean stew
Corn and basil soup
Yellow tomato with Thai chilies
Sweet and sour eggplant
Grilled Japanese eggplant with salsa verde
Summer corn and roasted red pepper salad
Penne with arugula-walnut pesto
Sorrel and potato gratin(serves 4-6people)
Asian pear- heirloom tomato salad with chestnut honey vinaigrette
Peach and blackberry mini tart
Wednesday, August 3, 2011
Looking To The Past For The Future
The other day in a quiet seaside village on the Costa Brava a restaurant closed its doors. Most likely for good. Such news would not be publicized, but this restaurant was not your ordinary one. For close to three decades, a chef tinkered away in his kitchen. Dreaming, experimenting, perfecting his unique style of cuisine. This unassuming 55 seat restaurant in Roses, Spain was the domain of Chef Ferran Adria. El Bulli, the restaurant. Most noted for his molecular gastronomy approach to cooking. Is he a scientist, chemist, chef, or artist? He has been called the greatest chef in the world. Yet those accolades are almost beside the point. The real message of Chef Adria's food was and is that gastronomy is a dialogue between chef and diner.
His approach to cuisine broke the, at times, burdensome classical constraint between chef and diner. The food had to be great, but it also made the diner ponder, remember, fantasize. Did it make the diner think? Did they react emotionally to the food?
Yet in all of this, he his well grounded in the understanding of classical cuisine. The "foams" he is so famous for are reinterpretations of classical dishes such as souffle, whipped cream, mousses and sabayon. Without the knowledge of the classical, he could not have made the jump to "espuma." The concept is the same, but ingredients and how they are worked have changed. So many young chefs want to jump into the molecular gastronomy game, but when asked to bake an ordinary vanilla souffle. They fall flat(no pun intended!). Why? Creating a perfect classical souffle is much more difficult than measuring out some ingredients, putting it in to an instant whipping siphon, charging it with CO2, and pulling a trigger.
The chef needs to understand the simple, classical techniques, flavors, ingredients FIRST before making the leap into the future. Thus, looking to the past for the future.
The Menu for This Week:
Greek style Chickpea Salad
Corn and Basil Soup
Sweet and Sour Eggplant Stew
Thai Seafood Salad with Mango, Mint, and Chilies
Cauliflower Vichysoisse
Black bean and Corn Salsa with Cilantro and a Cinnamon Vinaigrette
Sicilian style Stuffed Tomatoes with CousCous
Chicken Salad
Steak "Tagliatta" Salad with Arugula and Lemon
Peach and Blackberry Crisp
Be Inspired By The Market: Taste Local Flavor
His approach to cuisine broke the, at times, burdensome classical constraint between chef and diner. The food had to be great, but it also made the diner ponder, remember, fantasize. Did it make the diner think? Did they react emotionally to the food?
Yet in all of this, he his well grounded in the understanding of classical cuisine. The "foams" he is so famous for are reinterpretations of classical dishes such as souffle, whipped cream, mousses and sabayon. Without the knowledge of the classical, he could not have made the jump to "espuma." The concept is the same, but ingredients and how they are worked have changed. So many young chefs want to jump into the molecular gastronomy game, but when asked to bake an ordinary vanilla souffle. They fall flat(no pun intended!). Why? Creating a perfect classical souffle is much more difficult than measuring out some ingredients, putting it in to an instant whipping siphon, charging it with CO2, and pulling a trigger.
The chef needs to understand the simple, classical techniques, flavors, ingredients FIRST before making the leap into the future. Thus, looking to the past for the future.
The Menu for This Week:
Greek style Chickpea Salad
Corn and Basil Soup
Sweet and Sour Eggplant Stew
Thai Seafood Salad with Mango, Mint, and Chilies
Cauliflower Vichysoisse
Black bean and Corn Salsa with Cilantro and a Cinnamon Vinaigrette
Sicilian style Stuffed Tomatoes with CousCous
Chicken Salad
Steak "Tagliatta" Salad with Arugula and Lemon
Peach and Blackberry Crisp
Be Inspired By The Market: Taste Local Flavor
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