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From Our Markets by Chef Leslie Stiles  Deep
into summer season at the farmers' markets and the produce is peaking
along with the possibilities of preparations for some exquisite dishes.
Sweet corn is perfect steamed on the cob but try grilling corn out of
the husk, lubed up a drop, to a nice little char. Cut the corn off the
cob and toss kernels with some cooked quinoa, chopped basil, diced cukes
and tomatoes adding a drop of lemon oil and rice vinegar.
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From Chef Lesley Stiles: Peach Salsa 2 peaches, chopped 1/2 jalapeno, chopped fine 1/2 red onion, chopped 1/2 bunch cilantro, chopped 1 lemon or lime, skin grated off and juiced 1 tablespoon olive oil 2 teaspoons rice vinegar Salt and pepper to taste Mix all together in a bowl and serve over fish, chicken or with chips. Makes 2 cups. Balsamic Drizzle 3 cups balsamic vinegar 3 cups red wine 2 sliced shallots 1 branch rosemary 1/2 cup honey Pour wine and balsamic vinegar into a non reactive saucepan. Add the shallot and rosemary. Bring to a boil , lower heat to a simmer and reduce to about 2 cups. This will be thick and bubbly. Add honey and simmer for 3 minutes. Use for a dressing on salad with olive oil or as a sauce to grilled chicken, roasted duck or vegetables. Makes 2 cups. |
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Stone
fruits are busting out with natural sugars and tropical flavors. Try
replacing peaches for mango in that favorite salsa for chips or grilled
fish. Make free form tarts using a sheet of puff pastry mounded in the
center with fresh fruit of any kind. Roll the pastry up around the edges
of the fruit leaving it open in the center. Brush the dough with water
and sprinkle with some coarse, organic sugar and bake at 400° for about
20 minutes until nice and brown. Heirlooms are turning up on tables
everywhere joining early tomatoes. They take longer to mature and the
crops are a bit lighter than the hybrids and that along with the seed
saving process involved in growing heirlooms make them special and worth
the fuss. Slice up with fresh mozzarella creating the ages old Caprese
that unbelievably can be found year round on menus but now is the only
time that this salad is awesome. Sprinkle the tomatoes and cheese with
sliced basil, lemon oil, balsamic drizzle and cracked sea salt.
Pesto
is screaming to be prepared in copious amounts and rubbed, I mean eaten
on anything that your mind will allow combining it with. Use parsley and
lots of lemon along with your basil to keep it a shattering shade of
green and try local fresh crop walnuts or almonds instead of overpriced
imported pine nuts that unless you have a source with integrity are
usually rancid anyway.