Local, seasonal grapes were on sale at the store the other day, and I could not help but buy a bursting bagful of some very alluring black specimens. Besides nibbling them straight from the woody stems hedonist-style, which is my preferred method of dispatching grapes, I decided to showcase some of the juicy glaucous orbs by nestling them in a bed of green. A simple balsamic and oil emulsion, some shaved Manchego, and a smattering of toasted hazelnuts completed the scene to make a very tasty and exceedingly simple meal, pleasing to both the eye and mouth. A great late-August-grape-harvest salad!
Mixed Greens with Black Grapes, Hazelnuts & Manchego
Makes 1 serving
*1 teaspoon very good quality balsamic vinegar
*1 tablespoon of your finest EVOO
*Pinches of sea salt and fresh cracked pepper, to taste
*3 handfuls mixed greens ( I used a spring lettuce mix and some watercress)
*Decent-size sprig's worth of black grapes, some halved
*Shaved Manchego cheese
*1 tablespoon crushed hazelnuts, lightly toasted
Emulsify the oil and vinegar with salt and pepper to taste, drizzle over the greens and toss. Arrange the grapes, cheese shavings and nuts as it suits you.
Saturday, August 31, 2013
Friday, August 2, 2013
Egg, Squash Blossom & Cheese Breakfast Quesadillas
Makes 1 quesadilla
*1 teaspoon butter
*1/2 of a small onion, thinly sliced and roughly chopped
*1 clove garlic, minced
*Petals from 4-5 squash blossoms
*1 large flour tortilla
*3/4-1 cup shredded melting cheese (I used bagged Mex blend; it was a lazy morning)
*2 basil leaves, chiffonaded
Melt the butter in a pan over medium heat and drizzle the pat with a little oil. Add the onions and saute until translucent, and then add the garlic. Sprinkle with salt and saute another few minutes before adding in the blossoms, sauteing until they wilt. Spoon the mixture into a bowl along with the basil and set aside. Pour the eggs into the pan, scrambling until fluffy, with S&P to taste. Add the eggs to the blossom mixture when done. Meanwhile, lightly brush a tortilla with a little butter or oil and set it, greased side down, in a skillet that will accommodate it (preferably cast iron). Sprinkle a heaping half-cup of shredded cheese around the tortilla and as it melts, spoon the egg and blossom mix over one half of the tortilla. Add a little more cheese to the top of the filling, and then fold the tortilla over. Press down with a spatula and cover. Cook for about 2-3 minutes on each side, then cut and enjoy! I had mine with avocado and salsa verde, and it was delicious.