This salad is fresh and light, with a nice blend of sweet and earthy flavors, bright acidity and tangy richness. You can subsitute whatever fresh herbs (oregano? marjoram?) you like for the tarragon. Save the beet greens and use them in another recipe. On the day this photo was taken, I braised the beet greens and served them with some mustard roast pork.
Place the beets in a shallow bowl and cover with apple cider vinegar. Leave to pickle for one hour (or more, if you like), then drain and reserve the vinegar.
In a smaller bowl whisk together the olive oil, finely chopped tarragon, Dijon and 2 T. of the vinegar or more to taste. Lightly dress the beets with the mixture and sprinkle with crumbled goat’s cheese.
Photo credit to Emily Lapish Photography.
This is a recipe that almost isn’t really a recipe, the reason being that there are no strict measurements, and it can be made for 1 or 2 as easily as it can be made for 10. It’s an excellent late summer meal because you eat it cold, meaning that the hot portion of the cooking can be done in the cool of morning for dinner that night, or late on on a Saturday evening for Sunday lunch.
To make this for a small group, or just yourself, begin by preheating the oven to 375º. Sear your steak(s) in a hot, oven safe pan for 2 minutes for one side and 1 minute on the second side, then place in the preheated oven for a five minutes or until it reaches desired doneness. I leave my steak pink for this recipe.
To make this for a larger crowd, preheat your oven to 475º. Place the roast (in a metal pan) in the oven and after 15 minutes lower the hear to 350. Roast the beef for 15 minutes per pound, or until your desired doneness.
Remove the steaks or roast from their pan once cooked and allow to cool to room temperature before refrigerating. Meanwhile, whisk together the pan juices with more soy sauce, plus honey and lime to taste and cook (either in the skillet you cooked your steaks on or in a small saucepan) until it bubbles and reduces slightly
When the beef is thoroughly chilled, slice very thinly. Serve with a drizzle of the sauce, a scattering of fresh mint and some thinly sliced hot peppers, if desired.
I discovered my passion for gazpacho a few years ago when I was really into hosting themed dinner parties. For my 25 birthday I invited over 16 of my friends and cooked an Andalusian inspired meal. This year, I celebrated my birthday at Prune, a tiny restaurant in the East Village of New York City. The gazpacho I had there was thick and richly spiced, served over a piece of burnt toast. I couldn’t get it out of my head and as soon as I got home I was at the MSFM, hunting for the perfect specimens to use in my favorite recipe. I settled on some beautiful Indigo Rose tomatoes, but you can use any that you have on hand–literally any variety will produce a beautiful soup.
This soup is best after it’s had a couple of hours or more to chill in the fridge, but I routinely whip up a batch to go with dinner at a minute’s notice. We sip it out of little jelly jars and don’t bother with spoons.
Begin by mincing the garlic finely, then sprinkle with salt, and with the flat side of a knife or some blunt instrument (mortar and pestle works perfectly for this), crush into a paste.
Quarter the tomatoes and coarsely chop. Combine half of the tomatoes, the garlic paste, one tablespoon of Sherry vinegar, sugar and cumin in the bowl of a food processor, blender or mixing bowl (if using an immersion blender) and purée until smooth.
Add the remaining tomatoes and with the motor of your blender or food processor running, slowly drizzle in 3 T. olive oil. Taste and adjust seasonings (I tend to use 2 T. of Sherry vinegar because I like the taste).
Serve chilled (if you can stand to wait that long).
Yield: 1 quart