Recipes from the Market Table by Pascale Beale

Radishes with Salt, Butter and Baguettes

Serves 8 people

1 or 2 bunches breakfast radishes — thoroughly rinsed, ends trimmed
Butter
1 baguette — sliced
Coarse sea salt

To serve this as an appetizer, place the radishes in a small bowl or arrange on a serving board with the sliced baguette, fresh butter and a small bowl of salt for dipping the radishes.

Smoked Salmon Wrapped Asparagus

Serves 8 people

2 ½ lbs asparagus (choose stalks that are not too thick, about 9 spears per person —ends trimmed
½ lb smoked salmon — thinly sliced
1 tablespoon Dijon mustard
¼ cup olive oil
1 tablespoon white wine or Champagne vinegar
1 tablespoon chives — finely chopped
Large pinch of flake salt (Murray River or Malden work well)
Black pepper

1. Cook the asparagus in a steamer until they are al dente. This should take about 5 minutes. Remove from the steamer and place them in a shallow dish filled with iced water to stop the cooking and keep the asparagus bright green.

2. Remove the asparagus from the ice water and pat dry.

3. Assemble bundles of asparagus by wrapping ½ slice of smoked salmon around 3 spears. Arrange 3 bundles on each salad plate.

4. To make the vinaigrette, combine the mustard, olive oil and vinegar in a small bowl and whisk together to create a homogenous sauce. Drizzle the vinaigrette over the salmon-wrapped asparagus and then sprinkle some chives over each serving. Add a pinch of salt and some black pepper.

Endives and Salmon “Boats”

Serves 8 -10 people

1 tablespoon olive oil
2 oz crème fraiche
1 heaped tablespoon Greek yogurt
2 tablespoons lemon juice
4 oz smoked salmon — cut into ¼-inch pieces
4 tablespoons finely diced fennel
2 tablespoons chopped dill
2 tablespoons finely chopped chives
2 large Belgian endive — ends trimmed

1. Chill a large serving platter for 30 minutes.

2. In a small bowl, whisk together the crème fraîche, yogurt, olive oil and lemon juice. Add the salmon, fennel, dill and chives, and mix well.

3. Fill the platter with ice.

4. Spoon the mixture into the endive leaves and arrange on the platter.  

The salmon mixture can be made 2 hours in advance. Keep refrigerated.

Nothing speaks of summer as much as pints of freshly picked berries, all aligned in their containers at the farmers market – every color from red to blue, conjuring up images of berry pies, berries and ice cream, berry smoothies or just eating them by themselves and savoring their individual juicy delights. A fresh fruit salad comprised of strawberries, blueberries, blackberries and raspberries served with a good shortbread cookie is the perfect end to a summer picnic.

Of all the summer berries, I have a penchant for raspberries and blueberries. The latter are also good for you as they are high in anti-oxidants and rich in vitamins A and C. Blueberries, which are native to Asia and North America are one of Earth’s oldest plants. They have been part of the native-American diet for centuries; used dried in puddings and cakes and used as a ground spice in meats and soups. I have developed many dishes over the years, both savory and sweet with these delectable fruit.

This salad marries sweet and savory, with the warm goat cheese blending with the blueberry vinaigrette. A delightful, slightly piquant salad – it’s great for lunch or as a first course. More blueberry dishes will follow over the course of the summer as they are amongst my favorite.

BLUEBERRY AND GOAT CHEESE SALAD

Serves 8 people

For the vinaigrette:

4 tablespoons apple bouquet cider vinegar or another sweet vinegar, such as fig balsamic

1/4 cup fresh blueberries

1 tablespoons Dijon mustard

1/4 teaspoon salt

1/2 cup olive oil

1. Place the vinegar, blueberries, mustard and salt in a blender. Blend until smooth, with motor running, slowly pour the oil into the mixture. You should now have a very thick and creamy dressing. Refrigerate until use. Can be refrigerated for up to 24 hours prior to serving.

For the pecan crumb mixture:

1 cup pecans

1/4 cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

8 ounce log of really good goat cheese, sliced into 8 -1 ounce pieces

1. Place all the ingredients (except the goat cheese) in a large sauté pan on medium heat. Keep moving the pan until the sugar melts and the ingredients are melted together. Do not walk away from this procedure as it can burn very quickly.
2. Pour on a greased sheet pan to cool.
3. When cool place in food processor and pulse until finely chopped. Set in a Pyrex pie pan. Set aside.
4. Take the slices of goat cheese and dredge into pecan crumb mixture.
5. Place the goat cheese in a medium sauté pan and warm for 30 to 35 seconds each side. Take care not to over heat or you cheese will run.

For the salad:

16 oz mixed salad greens – cleaned and dried

1 pint of fresh blueberries

1. Divide the salad equally amongst individual salad plates. Add one slice of warm goat cheese and sprinkle with fresh blueberries. Drizzle with the salad dressing and serve immediately.

TOMATO AND PEACH SALAD

Serves 8 people

4 large heirloom tomatoes of different varieties

4 large yellow peaches

3 sprigs basil – leaves thinly sliced

4 oz goat cheese

Freshly-ground black pepper

Coarse sea salt

Fig puree – found in specialty food stores – if you cannot find it, a good fig balsamic vinegar works well too

1. Using a very sharp or serrated knife, thinly slice the peaches and the tomatoes. Place all the slices on a large serving dish alternating between the tomatoes and the peaches and creating a circular pattern.
2. Crumble the goat cheese all over the top of the tomatoes and peaches and add the thinly sliced basil leaves. Add freshly ground pepper and a good pinch of the sea salt.
3. Just before serving drizzle the fig puree over the salad.

 

Food trends come and go with certain ‘hot’ dishes being the in thing. Remember when Fondue was all the rage and when balsamic vinegar was served on and with everything? Over the last few years France has discovered ‘crumbles’. Be they sweet or savory, interpretations of this British stalwart have flourished on the French side of the English Channel.

Crumbles have their humble origins in the kitchens of WW11, when rationing – often a trigger for culinary inventiveness- led to the creation of a ‘pie’ without a bottom. Quick and economical to make it has enjoyed a loyal following ever since.

The savory kinds that are now found in many French restaurants may at first seem a little quirky for those used to the traditional sweet versions. They are however delicious and can be made in myriad ways. I recently found a cook book in France entitled simply ‘crumbles’ with recipes for everything from the basic apple variety to an exotic Foie Gras Crumble. My appetite was stimulated and my curiosity with the savory dishes led to various versions of my own. The tomato one included here is one of my favorites.

Serve them with grilled or roasted chicken or grilled fish and a fresh, herb filled green salad. The perfect meal for a summer’s eve.

“CRUMBLE DE TOMATES”

Serves 8 people

16 medium sized tomatoes – cut in half cross-wise –

Olive oil
Fresh thyme and rosemary – a few sprigs of each, stems removed and coarsely chopped

Salt and pepper

4 oz flour

3 oz bread crumbs

3 oz grated parmesan

4 oz butter – cut into small pieces

2 oz pine nuts

6 oz soft goat cheese

2 tablespoons yogurt

2 tablespoons crème fraiche

1. Preheat the oven to 300 degrees.
2. Place the tomatoes cut side up in an oven proof dish that is large enough to hold all the tomatoes in one layer. Drizzle some olive oil all over the tomatoes and then add the chopped thyme and rosemary over the top of them. Place the dish in the oven and bake for 2 hours.
3. To prepare the crumble, place the flour, bread crumbs and half the parmesan in a medium sized bowl, mixing them together. Add the butter and using the tips of your fingers slowly incorporate it into the flour mixture. Add 1 – 2 tablespoons of olive oil as necessary and continue to mix the flour mixture. The flour mixture should resemble coarse crumbs.
4. Remove the tomatoes from the oven (there should be little or no liquid around the bottom of the tomatoes) and then turn the oven up to 425 degrees. Spread the crumble mixture all over the tomatoes. Sprinkle the pine nuts and the remaining parmesan over the crumble and drizzle a little olive oil over the whole dish.  Bake in the oven for 25-30 minutes or until the crumble is golden brown.
5. Whilst the crumble is in the oven whisk together the crème fraiche, yogurt and goat cheese in a small bowl. Serve with the hot tomato crumble.

ROASTED TOMATO AND GOAT CHEESE SALAD WITH A MINT-BASIL VINAIGRETTE

Serves 8 people

1 lb small to medium heirloom tomatoes – use different varieties – if they are larger then plum sized, then cut them in half
1 teaspoon vegetable herb mix or Herbes de Provence

1 goat cheese log – 6 oz – sliced into thin rounds

¼ cup olive oil

1 tablespoon red wine vinegar

½ bunch mint

½ bunch basil

Zest of 1 lemon

1 Tablespoon chives – finely chopped

½ lb baby arugula

Olive bread – thinly sliced

1. Preheat the oven to 300 degrees.
2. Place the tomatoes in a small baking dish. Pour a little olive oil over the tomatoes, and then sprinkle the herbs over the top. Shake the pan to coat well. Roast the tomatoes for 2 hours.
3. Place the olive oil, vinegar, mint, basil and lemon zest in a blender or food processor and blend until you have a puree/vinaigrette. It should have consistency that is lighter than a pesto.
4. Place the arugula in a medium sized salad bowl. Drizzle a little olive oil over the top and toss so that the leaves are just coated. Divide the arugula evenly between eight salad plates.
5. Spoon some of the roasted tomatoes into the center of each plate and then insert 2-3 goat cheese rounds into the roasted tomatoes. Drizzle the mint-basil vinaigrette over the top of the tomatoes and goat cheese. Sprinkle some of the chives over the top of the salad. Serve with toasted olive bread.

 

FIELD GREENS WITH WARM BUFFALO MOZZARELLA WITH A HERB CREAM AND SAVORY TOMATOES

Serves 8 people

Olive oil

4 whole buffalo mozzarella – halved

Coarse sea salt

Black pepper

4 oz field greens

1 bunch purple basil – leaves removed

½ bunch green basil – leaves removed

½ bunch chives

¼ bunch parsley – leaves removed

Zest and juice of 1 lemon

2 shallots – finely sliced

1 teaspoon Ras al Hanout

1 lbs little multi-colored heirloom tomatoes – roughly chopped

1 teaspoon balsamic vinegar

1. Preheat the oven to 350 degrees.
2. Pour a little olive into a small oven-proof dish large enough to hold the 8 mozzarella halves. Place the mozzarella cut side down into the dish, and bake for 10 minutes.
3. Place the purple basil, green basil, chives, parsley, lemon juice and zest and 2 tablespoons of olive oil into a blender and blend until you have a smooth creamy puree. You may need to add a little water if it is too thick. Adjust the seasoning with a little salt and pepper if necessary. Set aside.
4. Pour a little olive oil into a medium sized pan, placed over medium heat. Add in the sliced shallots and the Ras al Hanout and cook for 5 minutes so that the shallots are soft. Add in the tomatoes and cook for 3-4 minutes more. Pour this tomato mixture into the bottom of a salad bowl. Add the balsamic vinegar and stir to combine. Place serving utensils over the tomatoes and add the salad greens.
5. When you are ready to plate the dish, toss the salad so that all the ingredients are well combined. Divide the salad evenly amongst eight plates. Place a mozzarella half in the center of each plate on top of the greens and then pour the herb ‘cream’ over the mozzarella. Sprinkle a little finishing salt on top of the herb sauce.

Walk through the farmers markets and one is bombarded with the scent of delicious fruits, herbs and vegetables. Fresh basil commingles with heirloom tomatoes, thyme and lemongrass loosely tossed by summer squash. Peaches, plums and nectarines drip off tables and everyone encourages you to taste their wares. A veritable cornucopia of summer’s bounty tempts you as you meander through the aisles. This menu takes samples from all of these treasures and highlights all the delicious parts of the season.

WHOLE ROASTED RED FISH STUFFED WITH HERBS AND LEMONGRASS

Serves 8 people

2 whole fish – each one needs to be about 2-3lbs

1 bunch dill

2 lemons – thinly sliced

2 stalks lemongrass – stems crushed

4 green onions – cut in half lengthwise

Olive oil

1. Preheat the oven to 375 degrees
2. Place the ½ of the dill on a baking sheet. Place the fish on top of the dill. Place the remaining dill, lemongrass, green onions and lemon slices inside the fish cavity. Drizzle a little olive oil over the top of the fish, sprinkle with some salt and pepper and bake in the center of the oven for 20 minutes.
3. Serve the fish on warm plates with fresh lemon juice.

This is delicious served with slow-roasted tomatoes and a stir-fry of pea shoots.

BUTTERED FARO

Serves 8 people as an accompaniment

2 cups faro

5 cups water or vegetable stock

1 large pinch salt

½ bunch chives – finely chopped

Butter

1. Combine the faro, salt, and water in a large, heavy saucepan placed over medium heat. Cover and simmer, stirring occasionally, until the faro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled faro. You need to try the faro often during the cooking process because you want it to be al dente and not get soggy. Once cooked, remove from heat, drain any excess water, and set aside.
2. Stir in two tablespoons butter, some salt and pepper and the freshly chopped chives. Serve alongside the fish.

Summer time and the living is easy – isn’t that how the song goes? We live in a beautiful part of the world and what better way to enjoy it than to have a lazy lunch, caressed by the ocean breeze and enjoying the Californian sunshine, than to have a delicious lunch, filled with goodies from the local markets.

This menu was created to do just that. The snapper is enveloped with the flavors of the heirloom tomatoes and as their season is just getting into full swing, this is a dish that can be made again and again all summer long.

After lunch, go for a walk on the beach, wiggle your toes in the sand, eat some fresh berries and you will have the makings of a perfect day.

ROASTED RED SNAPPER WITH HEIRLOOM TOMATOES

Serves 8 people

Olive oil

3 lbs heirloom tomatoes – sliced

Herbes de Provence

Coarse sea salt

Freshly ground black pepper

2 ½ lbs fresh red snapper filets cut into 8 equal pieces

Juice of 2 lemons

1. Preheat the oven to 300 degrees.
2. Pour a little olive oil in a large shallow roasting pan. Lay the tomato slices over the olive oil so that they overlap covering the bottom of the dish with the tomatoes. Sprinkle a little of the Herbes de Provence over the top, and add some sea salt and pepper too.
3. Cook the tomatoes for 45 minutes.
4. Turn the oven up to 425 degrees.
5. Remove the roasting pan from the oven and place the pieces of red snapper on top of the tomatoes. Place the roasting pan back in the center of the oven and cook for 10 minutes. If the fish is quite thick it may need a few more minutes.
6. Remove the pan from the oven and squeeze a little lemon juice over each of the pieces. Serve at once with a little of the Moroccan couscous alongside.

MOROCCAN COUSCOUS

Olive Oil

2 large red onions – peeled and thinly sliced

1 tablespoon Ras al Hanout – Moroccan spice mix

1 teaspoon salt

4 oz golden raisins

¼ cup sliced almonds

8 oz couscous

2 cups vegetable broth

1. Pour a little olive oil in a large saucepan placed over medium high heat. Add in the red onions and cook for five minutes, stirring occasionally until slightly softened. Add in the Ras al Hanout, salt and raisins and cook for a further 15 minutes. The onions should be almost caramelized.
2. Bring the vegetable broth to a boil in a separate saucepan. As soon as it is boiling, remove from the heat and add in the couscous. Cover and set aside for 5 minutes.
3. Add the cooked couscous to the onion mixture and stir to combine the ingredients. Serve alongside the fish.

PLUM AND WATERCRESS SALAD

Serves 8 people

¼ cup olive oil

½ bunch cilantro - chopped

½ bunch basil - chopped

Juice and zest of 1 lemon

Juice and zest of 1 lime

Salt

Pepper

16 plums – thinly sliced

8 oz watercress

4 oz Mache greens

2 oz mixed nuts – pistachios, macadamias, cashews, almonds – dry roasted in a pan for 2 minutes, then set aside

2 oz feta - crumbled

1. Place the olive oil, cilantro, basil, lemon zest and juice, lime zest and juice, a pinch of salt and 3-4 twists of pepper in a blender. Puree until you have a smooth paste.
2. Pour the herb vinaigrette into the bottom of a large salad bowl and then place serving utensils on top of the vinaigrette.
3. Place the mache, watercress and plum slices on top of the serving utensils.
4. When you are ready to serve the salad, remove the utensils and toss to combine well. Divide the salad equally and then sprinkle the chopped nuts and the feta over the top of each salad plate.