Tag Archives: food

  • Chad’s Squid With Frying Peppers

    July 10, 2012

    15 Comments

    Chad’s squid with frying peppers.

    As we move deeper into summer our garden and the farmers market start to show an abundance of small “frying peppers”. Frying peppers make up a family of small, usually sweet, thin-skinned, peppers that start with a lovely pale green but will move to a deep red over time. While they have a variety of names (Jimmy Nardello, Shisito, Cubanelle, Italian frying, or Padron) most frying peppers are best served in simple preparations that highlight their sweet, grassy flavor. Many recipes simply suggest a quick, high-temperature fry in some olive oil and a touch of seasoning. That is a good way to enjoy frying peppers, and we do, but we also want to include them in main courses.

    Frying peppers, a real summer treat.

    Happily, our friend Chad (the professional chef and all-around good guy) made a simple, but incredibly tasty, recipe that combines squid and frying peppers. Chad made this last summer when peppers were in season and we couldn’t wait to try it again. The recipe combines sweet, buttery squid with the more herbal sweetness of the peppers, a dash of lemon and wine (if needed) provide some acidity and suddenly you have a light, balanced and very addictive dish. And a dish you can serve as an appetizer or a main course. And it takes just a few minutes to make.

    Simple ingredients but great flavors and textures.

    And this weekend our peppers came in, and the farmers market was full of early frying peppers (we had to augment our Jimmy Nardellos, we will plant more next year). And in a stroke of good luck, the fish guy at the farmers market had frozen, cleaned squid available. So we decided to go ahead and make the dish. A few quick text messages from Chad (thanks!) to confirm the basics of the recipe and we were off to the races.

    But first, a quick note on preparing and cooking the squid / calamari. Squid are affordable, widely available and quite tasty, but can be intimidating, particularly when you have to clean them yourself. Our advice is very simple. Don’t clean them yourself. Buy them cleaned or have your fish monger do it, squid are still inexpensive even when sold cleaned. If you must do it yourself, here is a good link on how.

    Saute the peppers and onions in a bit of olive oil.

    Otherwise, the key to cooking squid is that it either cooks very quickly over high heat, or low and slow in a braise. This recipe is a quick / high-heat recipe. But this means that it helps to cut the squid into pieces that are the same size so they cook evenly. If you have uneven pieces, the small pieces will be tough by the time the large pieces cook. The squid are done when the pieces are opaque and the edges curl. The best way to be sure the squid is done is to simply try a piece after a minute of cooking and keep testing. If tender and buttery, it’s done, take the squid off the heat. The squid will still cook a bit more from residual heat.

    Quickly cook the squid with olive oil and a dash of lemon and wine.

    As for making the dish, it is a very simple preparation. Clean the peppers, slice and the remove the seeds. Sauté the peppers with a few slivers of sweet onion in some olive oil until the skins slightly blister, about 6-8 minutes, and lightly season. Meanwhile slice the squid and then fry, over very high heat, in some olive oil for just 1-2 minutes.The squid will release liquid that provides the base for a light sauce. Add a dash of wine, a squeeze of lemon and then add the peppers and onion to the squid. Taste for seasoning and add salt, black pepper and some red pepper flakes if you like a touch of heat. Serve with rice, pasta or some crusty bread.

    Combine the peppers and squid, season and serve.

    We enjoyed this dish as much as the first time we tried it. The squid was buttery and sweet and the peppers added incredibly fresh flavors. It simply tasted like summer. And it is a light and healthy dish as well. So if you have frying peppers this summer, the first thing to do is just fry and eat them. But if you want to use the peppers in something more, try this dish out, it’s a winner. Thanks Chad!

    Chad’s Squid With Frying Peppers:

    (Adapted from Chad Callahan)

    Notes Before You Start:

    • There are many varieties of frying peppers, but you want small, thin-skinned peppers. Taste them for heat before you start the dish. Red or green varieties both work.
    • Frozen squid are not only fine for this dish, but preferred. Freezing helps tenderize squid. Continue reading →

  • Peaches! And Updates From The Orchard and Garden

    July 9, 2012

    37 Comments

    Our first ripe redhaven peach. Sweet, tangy and juicy.

    Our redhaven peach trees are heavy with fruit- the nets are paying off.

    Our days away from the garden certainly came with a few surprises. The big surprise is that some of our redhaven peaches are already ripe with others on the cusp! Wow- very tasty, very cool and very rewarding. The netting on the trees really paid off, the trees are brimming with fruit. We just posted a peach cocktail, but expect many peach recipes in the coming weeks. Summer is really here.

    Unexpected, but welcome mission figs.

    Macintosh apples starting to color.

    Another very pleasant surprise is the mission figs. We planted a more mature tree after gophers killed the last one. We did not expect fruit this year, but it looks like we have it. Same thing for the Macintosh apple tree, we have quite a few apples on a young tree- way beyond expectations. We are very grateful for the luck we have, as we all know the garden can also dish up some disappointments.

    Artichoke blossom there are bees in there, look closely.

    One happy, but expected, development is the blooming of the artichokes. The blossoms are one of our all-time favorites, the color just pops. Nothing quite like it- and the bees agree, they love the artichoke blossoms and literally dive in. The thin purple needles of the flower constantly move with the bees. After giving us so many tasty artichokes to eat, the plant still gives us (and the bees) something extra, something special. Delightful.

    Carrots growing but still need more time.

    Sugar snap peas. We just had these at lunch.

    Zucchini always seem to grow by 2 feet when you leave the house… Continue reading →

  • Bonus Cocktail: The Orchard Moonraker

    July 9, 2012

    16 Comments

    The Orchard Moonraker cocktail.

    Last week Carolyn and I had a few days in San Francisco and the wine country, and of course that means we enjoyed some great food and cocktails. Ironically, the wine country is filled with signs promoting cocktails along with wine- and we think this is a great thing. Wine country is also farm country and there are all sorts of tasty fruits and vegetables that can make their way in to cocktail menus- and they are, often with tremendous success. Meanwhile, San Francisco continues to be a hotbed for great food and cocktails. If you like to eat and drink, San Francisco is a very easy place to like.

    And our inspiration for this week’s drink, the Orchard Moonraker comes from a visit to Bar Agricole, one of the best bars (and restaurants) in San Francisco. Bar Agricole is well-known for its cocktail program and a mix of both classic and creative drinks. The interior is modern and clean, the spirits top quality, the glassware beautiful and the bartenders knowledgeable. Altogether, an excellent place for a cocktail, and a great place to discover new flavors. In this case Bar Agricole featured their take on a classic cocktail, the Moonraker, which comes all the way from the Savoy Cocktail Book of the 1930’s.

    The original recipe for the Moonraker is equal parts brandy, peach brandy, quinquina (Lillet blanc or Cocchi Americano) and a few dashes of Absinthe. We tried it this way with Armagnac and Rothman and Winter’s Peach liqueur- and it is a good drink. Bar Agricole’s adaptation was brandy, Leopold Brothers Peach Whiskey, Cocchi and a few dashes of Absinthe. This was even better. The brandy and peach whiskey feature floral and sweet peach flavors, while the Cocchi adds herbal and bitter notes and the Absinthe cleans the palate. A bit unusual, but a very tasty drink. If you like Manhattans or Sazeracs, you may really enjoy the Moonraker. We certainly liked it.

    But as we are gardeners, and we have fresh peaches from the farmers market (ours are about a 10 days out- we are very excited), we adapted the Moonraker one more time to include fresh peaches and more common ingredients. Our version includes brandy, rye (you can use bourbon), muddled peaches, Cocchi and Absinthe. And if your peaches are not particularly sweet, a touch of sugar may help. The Orchard Moonraker, features overt floral and peach flavors and is a bit less sweet (peach liqueur is very sweet) with a touch of spice and depth from the rye and brandy. We use a little less Cocchi (you can substitute Lillet). The other notable difference is that the drink is cloudy from the muddled peaches. But overall, a tasty cocktail and fun way to enjoy peaches in season.

    Orchard Moonraker cocktail and ingredients.

    As for the name, it has nothing to do with the James Bond movie- the recipe has been around a lot longer. But a bit of internet research doesn’t give much more connection to the cocktail. A Moonraker is the name of a small, uppermost sail on some old ships, but is also a knick-name for some old-time British smugglers. Neither seem to have any real connection to the drink, and if they did it’s lost in time. But “Moonraker” sounds good, and the cocktail tastes good. So we will just have to drink it.

    The Orchard Moonraker: (Moonraker recipe below)

    Ingredients:

    • 1 oz. brandy
    • 1 oz. rye (or bourbon, in a pinch)
    • 1/4 ripe sweet peach, in slices (we like the skins on for extra flavor, but skin the peaches if you like)
    • 1/2 oz. Cocchi Americano or Lillet Blanc
    • 2 dashes Absinthe
    • A few dashes of simple syrup if the peaches are tart.
    • Peach slice, for garnish.

    Assemble:

    1. Add the peach slices to a cocktail shaker and muddle thoroughly.
    2. Add the brandy, rye, Cocchi, Absinthe and ice. Shake well to combine. Taste for sweetness and add a bit of simple syrup, if needed.
    3. Double strain (the peach pulp can be thick) into a chilled cocktail glass or coupe. Garnish with peach slice and serve.

    Continue reading →

  • Cherry And Chocolate Chip Muffins

    July 6, 2012

    23 Comments

    Cherry and Chocolate Chip Muffins

    Tired of cherries yet? Well, we thought we would be, but they are so good (and plentiful) this year that we can’t seem to get enough. But as our season is ending, we are doing as much as we can with our cherries. We made cocktails, cherry-based salads and clafoutis for dessert, so now Carolyn made some “muffins” for breakfast. Of course, as we noted from some earlier recipes, Carolyn’s muffins often seem closer to cupcakes. But the boys and I aren’t complaining.

    OK, so now what do we do with all of these?

    And these muffins are a very good use of cherries. Cherries go well with chocolate and are firm enough to hold their shape in a muffin (or cake). And part of the cool thing about this recipe is its flexibility. We used sweet Bing cherries, so Carolyn used bittersweet chocolate chips, but if you have less sweet or (if you get lucky) sour cherries then you can add regular chocolate or even white chocolate chips to balance the fruit. And these muffins are a delicious balance of sweet, nutty and fruity flavors- and the chocolate adds great depth. You can eat a bunch of these and never tire of the taste.

    Cream butter and sugar.

    Add in the eggs, then flour.

    Cherries and chocolate. Hard to go wrong here.

    Add cherries and chocolate to the batter.

    The other point of flex in the recipe is the flour. Carolyn adds white whole wheat flour  to the batter. We think it gives a nuttier flavor that plays very well with most fruit-driven recipes. In case you are curious, white whole wheat flour is simply milled from hard white spring wheat, rather than traditional red wheat. It is whole wheat flour, but is lighter in color and flavor and acts more like AP flour. But if you prefer all-purpose flour, the recipe will still work with 100% AP flour.

    Scoop batter in muffin cups and bake.

    Let’s the muffins cool…if you can wait that long. Continue reading →