cooksome

farmers market special

our farmers market special cooking class yesterday turned out to be sensational.  one of the things i like best about these classes is seeing how a diverse group of folks come together and really enjoy each other.  it happens almost instantly.  they walk in the door, there is a smile, an introduction and suddenly a joint purpose.  food does that.  it brings people togther.   

the menu for yestereday's class was based on using the very best of what was available at the farmers market. our menu was:

classic gazpacho

panzanella

nicoise salad with basic vinaigrette

caprese with a flavored vinegar and a flavored oil

pesto

 we brined two chickens and two pork tenderloins and later some shrimp.  i think everyone walked away from the class that day with a complete understanding and appreciation for that technique.  we put the pesto under the skin of the chicken and then we grilled everything.  the beauty of this menu was that everything could be mixed and matched.  you could serve any of the protiens with any of the dishes.  we tasted some great wines, my absolute favorite being the Pares Balta Blanc de Pacs.  it's a still cava.  it matched well with all the dishes.

smoked tofu tostadas

I am locked in a constant personal dilemma.  I am an avid animal lover.  As such I have a deep respect for all things living.  So how then, I ask myself, can I justify eating meat.  My favorite meat used to be lamb, that was until I ended up living across the street from a sheep farm.  The baby lamb's were so unbelievably cute.  I did not eat lamb for 6 years.  So a couple of years ago, I gave up meat entirely. Well almost.  I continued to eat fish and seafood.  and once in a while mashed potatoes with gravy.  I lasted about a year.  It ended at the same time as I was taking my first Thai cooking class.  Kasma is fairly vocal about her disdain for vegetarians and anyone that won't eat fish or fish sauce.  You can't really blame her.  Fish sauce is the foundation of Thai food.   

So what did I get out of my year of meatlessness?  I doubt I saved any money.  I hope I spared a few animal lives.  All in all I think the single biggest gain from my experience was my invention of the smoked tofu tostada.  

This is how it starts.  

1.  salsa- this time of year, I make my own

Chopped tomatoes

Cilantro

S & P

Chilis

lime juce

red onion

garlic

It's a basic recipe made to highlight the flavor of the tomatoes

2.  Then I make guacamole

avocadoes

cilantro

sambal

cumin

garlic

lime juice

S & P

3. Put your tostada shells in the oven at 200 degrees

4.  Spread your favorite cheese on the tostadas (I used goat)

5.  Top with guacamole

6.  Then comes the smoked tofu ( weighted and drained on paper towels and then smoked)

(I use the stove top smoker)

Top with the salsa

completely guilt free eating.  No dead animals, mostly good fats, and awesome flavor

Panzanella

Check out these beauties.  These are assorted heirlooms except for the tiny sweet 100's.  I don't think they are an heirloom variety.  In Maryland, the best time for tomatoes is August and September.  Sometimes, depending on the weather, the tomatoes start tasting overripe even if they are not.  It happens in September.  Nature's way of saying, "you've had enough"  

Aside from sliced with salt this may be my favorite tomato recipe. I started making it when I worked  at Bella Monte.  It was very popular there. 

Panzanella

 2 cups peeled diced assorted heirloom tomatoes (leave the seeds in)

 3 pitted olives chopped (your choice)

 a scant teaspoon of capers, rinsed and chopped

 4 or 5 leaves of Thai basil chiffonade (you can use what ever fresh basil you have)

 1 Tbsp chopped Parsley optional

Generous amounts of salt

Cracked black pepper to taste

1/4 cup extra virgin olive oil

1 1/2 Tbsp red wine vinegar

3  slices of Italian bread, diced (day old bread is perfect)

1. Salt and pepper the peeled diced tomatoes and allow to stand for 5 minutes or so.

2. add the remaining ingredients except the bread.  Toss together

3. Add the bread cubes

4. Allow the mixture to sit for another 5 minutes

5. Serve

I put this one in a ring mold with a little extra olive oil and some balsamic.  A lot of folks actually look at this recipe and think, " eewwww! soggy bread"  But actually, the bread ends up being the best part.  Last night I took this Italian master piece and bastardized the hell out of it by adding a grilled hamburger and a slab of goat cheese.  I loved it.