Summer Salad - Tomato, Feta and Basil

When temperatures hit 3-digits the last thing I want to do is turn on the stove or oven. The thought of standing over heat makes me cringe. So what a better way to compliment a meal by adding a beautifully composed summer no-cook dish. This 3-ingredient salad recipe is simple and quick to make. A perfect accompaniment to a summer BBQ, dinner or lunch party. Enjoy! 

Recipe

8 medium size tomatoes, sliced 1/8”

8-ounces block Feta cheese, sliced 1/8” 

2 small packages fresh basil, leaves picked off stems 

3 tsp sea salt

2 tsp fresh ground pepper

¼ C good quality olive oil

On a large platter arrange slices of tomato and Feta so that they overlap. In between each tomato and Feta slice place a basil leaf. Repeat. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately. Yields 15-20 servings.

Food Styling 101

Last year I took a photography and food styling workshop. For our last project we were asked to choose a can blindly from a paper bag. The hosts giggled while they said whoever gets the white "subject" will have the greatest challenge. Well, guess who choose the white chunky soup? Yep, me! 

Here is one photo out of several I took of that last project. For an amateur photographer and someone who has worked with food my entire adult life... I think I did pretty good! 

A Valentine Oyster — An aphrodisiac or just delicious?

The most memorable words my culinary chef/instructor said to me was the evening we were introduced to shellfish; oysters to be exact.  

With a shucked oyster in his hand, he said, “Beth this is nectar of the Gods.” He then brought the shell up to his lips, tilted his head back, sucked in and slurped it right down. Finished he looked me straight in the eye and said,

“It’s better than sex!”

I grew up in Fort Worth, Texas; which is North Central.  You could only get oysters at a little place called J&J Oyster Bar. They served Gulf oysters (Texas Gulf) and my Dad loved eating them; and still does.  I on the other hand watched my dad slurp those bad boys down thinking, gross! How can he eat those slimy, sandy and musky smelling globules?  I couldn’t stomach it.  Plus, there was always a lot of condiment action involved with eating the oysters; hot sauce, tarter sauce, horseradish and lemon. Seemed to me they were just a vehicle for the extras.  That was my first introduction to the oyster.

So you could imagine my trepidation when I walked into my culinary class and oysters were on the menu.  Even though Chef Pascal professed his undying love, I still didn’t try one; not in class anyway.

I finally had the courage to try an oyster in my first line cook job.  We would occasionally have oysters on the menu.  Since we were encouraged to try everything it was pretty much a given that I would have to suck it up and eat one.  Well, the Executive Chef was very kind to me.  She really gave me a lesson on the differences between cold and warm water shellfish; such as the level of brininess, size and texture.  

To this day I will never forget the first time I tried an oyster while working at the restaurant. It came from the Atlantic Ocean. It was called a Moonstone; icy, sweet, briny and a little magical.  I’ve tried many oysters since; mostly from cold waters (I just think they have a better flavor).  Never do I have anything but a little mignonette splashed on my oyster - if that.  

So, I’m not going to say if an oyster is better than sex or not.  I will say that eating the right oyster, at the right time and with the right condiment (or not) lends itself to something quite remarkable - if not just delicious! Here’s your recipe. 

Ingredients

1/4C of shallot, peeled & minced
1/2C seasoned Rice Vinegar
2tsp of fresh coarsely ground black pepper
6 shucked oysters - half-shell
Crushed ice

Process

Several hours before serving oysters, combine shallot, vinegar and pepper in a container with a lid.  Tightly seal, shake vigorously and place in the refrigerator to store until ready to use.

Pour crushed ice into a 2” deep dish spreading around so that the ice comes up right below the top of the rim.  Take the oysters on the half-shell and arrange them decoratively around the outer edge of the dish.  

Take mignonette (vinegar mixture) out of the fridge and pour into a small ramekin.  Place ramekin in the center of the pan with a small spoon.  Serve.

Tips & Techniques

To store whole oysters buy fresh as possible, place in a stainless steel container and put them into your fridge.
Many fish markets will shuck the oysters for you.  Although it may be a few extra dollars it’s worth it.  If you are not familiar with shucking an oyster it’s the safest and simplest way to go. I recommend it.
Mignonette is a traditional French sauce used on oysters to compliment the brininess of the oyster.  
For a comprehensive introduction to types of oysters check out Rowan Jacobsen’s blog The Oyster Guide 

Chili — Is it or isn't it?

I’ve been cooking in one way or another for most of my life; and half that time professionally.  But there is one thing that I just can’t seem to grasp.  Sure, I can make it!  But the thought of doing so (and well) fills me with such angst that I have to look at tons of recipes, call my mom (for her recipe), talk to my husband about it and then do more research.  This happens every time I get the urge to and then proceed to make Chili - or something like it.  

This post is not about the semantics or die hard chili facts (Texas peeps don’t be upset with me).  I really just wanted to, once again, try my hand at cooking something that is challenging for me, learn along way and impart simple tips & techniques. 

So on a semi-cold day here in the ATX I set my goal, got my spices out, cleaned out the freezer (ground meats), took one trip to grocery (then turned around because I forgot chili powder), finally got home, laid everything out and got started.  Oh, and, I used my crockpot.   

Is it or isn’t chili? I’ll let you be the judge.

Ingredients

1lb ground Chuck 80/20
1lb ground Chicken
6 medium cloves of garlic, peeled & minced
1 medium yellow onion, peeled & minced
1 fresh poblano pepper, stemmed, seeded & minced
1 15ounce can of kidney beans, drained
1 28ounce can of diced fire-roasted tomatoes (w/liquid)
1/4C of chili pepper powder
2Tbls of cumin, ground
1/4Tbls of kosher salt
1 14.5 ounce can of beef broth (optional-and for a chili that will have a lot of liquid)

Optional Garnishes

1/2 bunch of green onions, sliced very thinly
4 C of grated Colby Cheese
3-4 C of sour cream
Crushed tortilla chips

Process

Place meat in crockpot and break it up a bit.  Add all other ingredients, mix gently, place the lid on the crock pot and let cook for up to 6 hours on high.  Stir occasionally.  Also watch for liquid.  If you feel like there is too much just use a large spoon and skim off.  Reserved it for later if you would like to add it back in when it has finished cooking.

When chili is done cooking, spoon generous helpings into bowls, add garnishes of your choice and serve immediately.

Serves 6 generous servings.

Tips & Techniques

*Use a deep & wide slow cooker. Mine was way to small for this amount.
*I chop the garlic, onion & pepper small so they will be softer when the chili is done.
*I saw the use of beef stock in one recipe I looked at and thought it would be interesting to use.  I did so for this recipe but thought it was total overkill.  Plus it made for too much liquid.  I will definitely leave it out.
*The use of ground chicken was just because I had to stock rotate my freezer.  I would not use it by itself as it is too lean for chili.  Just my preference.
*I LOVE KIDNEY BEANS in chili! And that’s all I’m going to say about it!
*This recipe could also be turned into a Taco Salad.  Just add some cilantro to the other toppings I’ve listed above.  Start with the chips at the bottom, chili, cheese, dollop of sour cream, oinions and cilantro leaves.