tomato gratin

Returning with so many tomatoes from our recent farm trip has left me in a bit of a daze. I canned 9 quarts of them (notice my canning jars are getting bigger), and have several bags in the freezer, but there are ever more to be devoured. I can't complain, eating fresh homegrown tomatoes morning, noon and night is definitely a luxury that won't last long. But with so many I do find myself trying to go beyond the typical salads, pasta's and pizzas that I usually make.

Scanning through recipes for a different take on tomatoes I found this lovely tomato based gratin. It doesn't use a ton of tomatoes, actually only 3, which makes it easy for most people who don't just happen to have 10 pounds of tomatoes sitting on their kitchen counter. And it was super fast to whip up as a side dish to some fabulous fresh sausage that I recently picked up from the butcher.

tomato gratin

from The Savory Way by Deborah Madison

3 medium-sized ripe tomatoes (or 1 one huge one)

4 tablespoons cream

a handful of basil leaves, chopped

salt and freshly ground pepper

3 slices of wheat bread

freshly grated Parmesan cheese

Preheat the oven to 450 degrees F. Slice the tomatoes into rounds about 1/4 inch thick. Overlap them in an 8 x 8 sized baking dish so that they aren't too crowded. Pour over the cream, sprinkle the basil over the top and lightly season with salt and pepper. Bake for about 15 minutes or until the cream has boiled up around the edges. While the tomatoes are baking toast the bread and cut it into 2 inch strips. Distribute the strips over 2 serving dishes, serve the tomatoes with their sauce over the toast, and garnish with Parmesan cheese.

Serves 2 as a side dish (2 of us ate almost all of it so I would recommend doubling the recipe and using a larger baking dish if you want to serve more).

local ingredients:

It is tomato season so you should be able to find some yummy heirloom varieties at any farmer's market. I got the tomatoes and the basil from the farm, and I used Horizon Organic Heavy Whipping Cream.

(photography by: alison clayshulte)

flank steak salad with chimichurri sauce

I've grown fond of fresh parsley this summer. Until recently I had always used dried parsley from the herb rack when cooking. I might throw it in a soup or toss it on fresh pasta now and again, but honestly I didn't really know the use for it.

All that changed in May during a cooking class I took at La Cocina called Stocks, Soups, and Sauces. In the last part of the class, where we learned about sauces, a group of us made a salsa verde with fresh Italian parsley. A rustic sauce full of flavor, it was quickly chopped and mixed to use on top of grilled steaks. I couldn't believe I had never made or even heard of salsa verde. Which is why I love taking cooking classes, they help me get out of my cooking comfort zone so I can learn to make and subsequently taste new amazing food.

Since that night I've learned more about salsa verde, or green sauce as it is also called. Interestingly the sauce can be found in all parts of the world by a different name and with slight variations in the ingredients. There are the Italian, French, and German variations, the Argentinian chimichurri, and the Mexican tomatillo version, all of which (besides the Mexican recipe) are based around a mixture of fresh herbs, a bit of oil, vinegar, salt and pepper.

This recipe highlights the Argentinian version, a chimichurri sauce made with the basic ingredients and blended in a food processor until smooth. It provides an excellent seasoning for the steak and mixed in with the greens is a nice light dressing for the entire dish. If you don't eat meat (or even if you do) I also recommend trying this version of salsa verde from Orangette, a very flavorful way to dress up roasted potatoes.

flank steak salad with chimichurri sauce

adapted from Bon Appetit

1/2 large bunch fresh Italian parsley

1 tablespoon fresh oregano leaves, tightly packed (about 3 sprigs)

3 garlic cloves, peeled

1/4 cup olive oil

1/8 cup red wine vinegar

1/2 teaspoon chipotle hot pepper sauce

salt and pepper to taste

1 1/2-pound flank steak

1 onion, roasted and chopped

8 ounces mixed baby greens

1 cucumber, chopped

1 red bell pepper, chopped

Prepare grill to cook steak. Sprinkle steak on both sides with salt and pepper; work them in with your hands; tenderize the meat. (I tenderized the meat using a meat tenderizer mallet, if you don't have one I recommend following the directions at the above link). Set meat aside until the grill is ready.

Combine parsley (with stems), oregano and garlic in a food processor. Blend until just mixed. Add olive oil, vinegar, and chipotle pepper sauce to processor and blend until smooth. Season dressing with salt and pepper. Wash and dry the salad greens.

Brush grill rack with vegetable oil to prevent the meat from sticking. Grill steak to desired doneness, about 5 minutes per side for medium-rare. At the same time roast the sliced onion on the grill. Once the onion is beginning to soften transfer to work surface and chop. Once the steak is done transfer to work surface; let it rest for 5 minutes.

Lay the greens out on a platter and top with chopped cucumber, pepper, and roasted onion. Thinly slice steak across the grain on a diagonal. Arrange steak atop salad mixture. Drizzle with dressing and serve.

This serves 4-6 as a main dish. I served it with a side of chipotle cheddar biscuits for a little more kick (recipe to come).

local ingredients:

Italian parsley, oregano, garlic, onion, cucumber, and bell pepper can be purchased fresh at the farmer's market, or at the grocery. I'm using a variety of greens from the garden, however if you are purchasing them look for organic greens and get a couple different varieties. I used Eel River Organic and Grass fed flank steak from Berkeley Bowl in Berkeley. It looks like they ship as well as service a growing number of grocery stores in the Bay Area. This meat was incredibly tasty and very lean.

alison's notes:

After reading the reviews online I decided to half this dressing (which are the instructions I've included above, along with my own other adjustments). If you decide to cook more steak, or like a lot of dressing, you can easily double the dressing.

(photography by: alison clayshulte)

life on the farm

I live in the city, and have for quite some time. Though I love it, lately I find myself really looking forward to getting away and taking a break from busy city life. Needless to say, when my brother, Jon, and I found a weekend that worked for both of us for a visit to the farm where he lives and works, I was thrilled. So early Saturday morning Matt and I packed up the car and headed southeast to Firebaugh, CA, a little town about an hour from Fresno in the Central Valley. As part of the new generation of young farmers, Jon has been interning on an organic vegetable and goat farm since March, learning from seasoned farmer John Teixeira.

We had a blast visiting with the goats and learning how the milking works. Soon after we got there Jon showed me how to make blue cheese with fresh milk from the morning milking. A definite highlight of the trip, I am now the proud owner of a round of blue that has started its aging process. I'm excited to try it...but now must wait two months for it to be ready.

(ready for milking)

(checking out the camera)

(making cheese: 1. fresh milk; 2. stove top; 3. fresh curds; 4. molded with salt)

There was also an abundance of vegetables and fruit to try, namely tomatoes. We probably tasted at least 20 different kinds of heriloom tomatoes that were growing on the farm. Words don't even begin to describe the flavors, some like candy so sweet and tangy, others more tart or spicy, and the list goes on and on. Walking through the tomato field, we'd call each other over for a tasting when we found an especially good variety.

The honey dew and cantaloupe were tangy and filled our mouths with their sweet juices. The nectarines were divine, the garlic and onions burst with flavor, and the beautiful red pears just ready to be picked filled a box that we brought home to eventually enjoy.

(heirloom tomatoes)

(black corn)

(Jon with his tomato patch)

(headed home)

I was reminded this weekend that life on the farm is not busy in the way city life is, but it is quite busy in other ways. Working with the goats, moving the water, tending to the vegetables, picking ripe fruit, and figuring out how to eat the abundance of produce now and how to save it for the winter. I know that I just got a glimpse at this life, and a very easy one at that, but by the end of the weekend I was exhausted and elated. Each time I visit a farm my appreciation for where our food comes from grows. Overall it was a fabulous trip, and I can't wait for my next farm visit.

I'll be back tomorrow with a yummy steak salad recipe that is dressed with fresh herbs and lots of greens.

(photography by: alison clayshulte)

homemade granola

It was about a year ago that the idea to make homemade granola started to form. At that time a typical breakfast included a couple scoops of granola, fresh fruit, and yogurt - either plain with honey or vanilla. After a few months the store bought granola's just weren't cutting it any more. This was partly due to the fact that I began to get picky about the flavor, some were too sweet, and other's kind of bland. But it was also due to me taking the time to look closer at the ingredient list. Some granola's were fine with nothing extra added that I didn't recognize and not too much sugar, however other's were a bit scary.

As I searched out new granola possibilities I tried higher quality "fresh" granola from local bakeries, my favorite local co-op, and even hit up the Whole Foods Market down the street. Don't get me wrong, I found some good stuff. I think eventually I just wanted to see how hard it was to make it on my own, and was excited about being able to tailor the flavors and sweetness level exactly to my taste.

So over the winter I began experimenting with my own granola. I tried a couple recipes, and I gave some as gifts. And after a month or two I established a recipe I love. What's nice is that it only takes about an hour (or less, once you've done it a couple times), and not only do I know exactly what goes in it, but I can make adjustments as needed.

Right now I'm making this granola (or a version of it) about twice a month in order to keep up with the demand at my house. Almost daily I find myself reaching for the granola jar for a couple scoops to top off my breakfast or snack on mid-afternoon.

homemade granola

4 cups rolled oats

2 teaspoons cinnamon

1 teaspoon salt

1/4 cup flax seeds (optional)

1/4 cup + 2 tablespoons coconut oil

1/2 cup honey

1/2 cup cane sugar

2 teaspoons vanilla extract

1 cup whole raw almonds

3/4 cup walnuts, chopped or baking size

1/2 cup golden raisins

1/2 cup dried cherries

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a large bowl toss the oats, cinnamon, salt, and flax seeds (if using).

In a small saucepan heat the coconut oil, honey, sugar, and vanilla extract until combined and the sugar has dissolved. Pour the wet mixture over the oat mixture and mix well with a wooden spoon.

Pour the mix onto the prepared baking sheet. Spread it out evenly using the back of the spoon. It is usually a little clumpy and that's good, the clumps will transform into little nuggets of granola.

Bake for 10 minutes, then remove from the oven and use a metal spatula to flip the granola. Sprinkle the almonds over the granola and cook for another 5 minutes.

Remove from the oven and using a metal spatula flip the granola again. Sprinkle the walnuts over the granola and bake for another 5-8 minutes. Watch it carefully at this point as you don't want it to burn. Remove from the oven and let it cool completely.

Sprinkle the raisins and cherries over the granola. Using a spoon break the granola up into manageable pieces and scoop into an air tight container (I use old canning jars). The granola will keep for up to two weeks.

Lately, with the warm weather, I've been storing mine in the fridge to keep it as fresh as possible. However, I've also let it sit on the counter for a couple weeks and it is fine, just not as crunchy as I prefer.

local ingredients:

I don't use any specific local ingredients for this recipe. I do use organic products for everything but the nuts, and if I can find local dried fruit that isn't raisins or cherries I will use that as a substitute for the standby dried fruits listed above.

alison's notes:

*This makes about 6-8 cups cooked granola. The recipe can easily be cut in half.

**I have also experimented with using seeds such as sunflower or sesame. These versions also come out nicely, and I might use a few less nuts to balance out the ratio of oats to extra goodies.

(photography by: alison clayshulte)

Summer Ratatouille

If your looking for something tasty to do with all of those summer vegetables try this easy Summer Ratatouille. I don't know how many of you were intrigued by this dish after the movie, Ratatouille came out several years ago, but I sure was. Since then I've experimented with a few different recipes for this popular French dish. I like this version for it's simplicity and the roasted flavors that emerge after the vegetables are cooked.

Summer Ratatouille

Adapted from Donna Hay

2 red bell peppers, quartered and seeded

2 yellow bell peppers, quartered and seeded

2 green bell peppers, quartered and seeded

2 eggplants, cut into medium-sized wedges*

4 cloves garlic, thinly sliced

3 zucchini, chopped

6 roma tomatoes, chopped

1 red onion, cut into wedges

1 tablespoon oregano leaves

3 tablespoons olive oil

sea salt and freshly ground pepper

1/4 cup basil leaves (cut in half if large)

pine nuts (optional)

Place the bell peppers on a large cookie sheet or broiler pan and broil for 5 minutes until the skins are charred around the edges.

Preheat the oven to 350 degrees F. Cover the bottom of a frying pan with 1 tablespoon of the olive oil. Over medium-high heat, cook the eggplant wedges in the olive oil, being sure to flip at least once to cook both sides. Cook until each side is golden, several minutes per side.

In a large baking dish place the roasted peppers, cooked eggplant, garlic, zucchini, tomato, onion and oregano. Toss to combine. Pour the remaining two tablespoons of olive oil over the vegetables, and sprinkle with salt and pepper.

Cover with foil and bake for 40 minutes, or until soft. Just before serving toss through the basil leaves. If adding the pine nuts, sprinkle as desired over each serving.

Serves 6 as a side dish.

Local Ingredients:

All vegetables picked up from the Farmer's Market. Herbs pulled from backyard garden.

Alison's Notes:

*I cut my eggplants into small slices and it didn't quite work, they were good on the first night but became kind of chewy when I had this for leftovers. I think they would last longer and probably be less chewy overall if the wedges were medium size.

(photography by: alison clayshulte)