New to our shelves is this amazing balsamic fig & date mustard from Canada. I find mustard to be one of those things that work perfectly to have hanging around in the fridge at the ready to whip up a whole host of things. So good added to the top of a roasting chicken breast. A big dollop of this added to a vinaigrette would make it memorable. A big smear of this on a turkey sandwich would just bump up the flavor to another level. Plus I always am taken with black & white packaging…
Happy sunny Saturday!
One of the fun aspects of writing this daily blog, is folks recommend other people to me who write blogs that they think I should read or meet. I was not a big blog reader before I started writing mine a little over a year ago, but have really enjoyed perusing more and more. I love a mixture of blogs–design, food, art, lifestyle–and will share with you in the coming months some of my favorites. The above salad combination was from a post by the talented interior designer in San Francisco, Grant K. Gibson. He writes a lovely blog about the things that inspire him at www.grantkgibson.blogspot.com. He also is an exceptional photographer, whose work will be showing up shortly on the walls at Watson Kennedy any day now. More on that once it arrives. Now onto that fab salad.
I have made this salad 3 times, each time doing a little something different. The first time I did it with the baked chèvre as Grant had shown. I also made it for a large dinner party and instead crumbled feta into the salad in place of the goat cheese and it rocked, as well. The feta was just an easier option since it was such a large salad for a big group. We have also had it without any cheese added, and it is sublime. That is what I love about recipes, that you can add or delete and still make something wonderful. This is super easy, and could not be tastier and representative of Summer.
Take the corn off of the cob after you have boiled it and it has cooled. Pit or slice cherries, you just don’t want the pit involved. Make a simple vinaigrette of 1 tablespoon of Dijon mustard, 1/4 of a cup of balsamic vinegar, 3/4 cup extra virgin olive oil, 1/2 teaspoon of both salt and pepper and whisk all together. Combine the corn and cherries with the arugula and dress with the balsamic vinaigrette. You will be very happy you made this salad. Try any of the cheese options or not. Enjoy!
When my friend Radiance called and said she was working for the local catering company, Gourmondo, and that I had to try an incredible dressing they were starting to package and sell, I was a tad hesitant. I am not usually a bottled dressing kind of guy. But this was Radiance, so I knew she would not be calling unless she thought I would really like it. “Like it” is an understatement. The bacon balsamic is so good, I can’t really see not always having a bottle of it in the fridge. Made with alder smoked center cut bacon, it is infused with custom blended olive oil and balsamic to create a very rich and creamy dressing. I have been serving it over full leaves of Romaine that I just cut the root off of, layer them on the plate, and then drizzle the lettuce with the bacon balsamic. Easy, easy, easy and so yummy. The bottles have been selling like crazy at the shop. I guess there are already lots of fans. Plus I love the graphics on the bottle. A double winner in my book.
This photo of the watermelon was taken when we were out at the Wells’ beach house on the North Fork of Long Island a few weeks ago. Irene was not so kind to many parts of the East Coast, but luckily, our beloved cabin weathered the storm. This post is an ode to the magical times we have spent there, and the many bowls of watermelon we have savored out of that festive & jaunty red dotted bowl.
To make watermelon part of your main meal, give this a try. Cube watermelon, break apart pieces of Greek feta, and sprinkle both with an aged balsamic. Heaven. The combo of sweet, tart and salty is divine.