Salt of the Earth

Mixed heirloom beans stewed with Canadian bacon and aromatic vegetables

You might think it’s strange that a blog with the word “spam” in its title would feature pictures of great home-cooked meals and food from a variety of restaurants.

To me, it’s like peeling an onion. Just when you think you’ve seen it all, there’s another, more interesting layer underneath.

90% of the meals featured on this blog are made from ingredients bought at a farmer’s market. Usually this will be the Union Square Greenmarket, although I might get produce from other greenmarkets located throughout New York City whenever possible. Other locations include the greenmarket at Rockefeller Center and at Lincoln Square in the Upper West Side.

Whenever possible, I try to use local and/or organically-grown or produced foodstuffs. I strongly believe that by doing so, not only am I eating better and living a healthier lifestyle, I’m also doing my part in supporting a sustainable environment by lessening the effects of pollution and encouraging the growth of biodiversity through the use of heirloom produce and heritage-breed livestock.

Life is short. Why waste it on bad food and an unhealthy environment?

When Watermelons Grow Up

Watermelon and feta cheese salad

seedless watermelon, cubed
feta cheese, crumbled
chopped scallions (light green and white part only)
red onion or Vidalia onion, thinly sliced
2 teaspoons reserved watermelon juice
2 teaspoons extra-virgin olive oil
1 teaspoon white wine vinegar
kosher salt, to taste
freshly ground black pepper, to taste
chopped parsley

Combine watermlon, feta cheese, onion and scallions. Toss gently. Whisk dressing and spoon over salad. Serve immediately.

Text Message

Spamwise: honestly, I’m tired of this election.
I just want it to be over
and I don’t watch tv. kinda thankful I don’t
Text Buddy: yep
it’s been overkill
Spamwise: never has 60 days been so long and so close
TB: and I still think hillary was the best candidate
Spamwise: well Obambi is your senator
TB: /is
Spamwise: so go and vote for him
TB: lol
Oh, I’ll vote for obambi
but I’m not thrilled with him
Spamwise: Obambi, we who are about to die salute you!
TB: lol
Spamwise: we just need a toga or something
TB: yep
loved The New Yorker’s cover
wish more people would understand satire
that was BRILLIANT
lol
TB: sigh
Spamwise: eh but it all worked out in the end
TB: yep
Spamwise: Biden wouldn’t have been my pick
TB: no
Spamwise: it’s a wise move but not one that screams change
TB: exactly
Spamwise: it undercuts his premise
TB: agreed completely
Spamwise: but in terms of electability, it could be what he needs
TB: I’m not sure
Spamwise: people want to vote for someone who is like them
we’ll see though.
TB: I don’t think he’s like me
hillary was like me
lol
big balls
and pecker hidden under her skirt
lol
Plus I hear she doesn’t shave
Spamwise: !!!

August Dinner

Fusilli al sugo crudo

heirloom tomatoes, diced
pinch of salt
cracked black pepper
2 T. extra-virgin olive oil
chopped herbs (basil, thyme, marjoram — use whatever you have on hand. in the pic above, I used thyme and celery leaves)

Combine all ingredients and set aside in the refrigerator, covered, for 15 minutes. Meanwhile, prepare pasta; drain. Fold in tomato sauce. Toss to coat. (Alternately, cook pasta until slightly underdone. Drain. Return pasta to pot. Add uncooked tomato sauce and simmer for 5 minutes over ultra-low heat or until tomato juices are absorbed by the pasta.) Serve immediately. Cheese is completely unnecessary with this dish.

Fromage blanc and strawberries

strawberries, trimmed and quartered
4 t. sugar
3 t. white wine or Grand Marnier
tiny pinch of salt
tinier pinch of cracked black pepper

Combine strawberries, sugar and white wine or Grand Marnier. Set aside and macerate for 30 minutes. Prior to service, fold in salt and pepper. Toss. Spoon over fromage blanc or whipped crème fraîche, or pound cake, or vanilla ice cream.

Checking In

Breakfast from this morning:

French omelette
Pan-glazed heirloom tomatoes (tomatoes, unsalted butter, salt)
Roasted summer squash and red thumb fingerling potatoes with garlic scapes pesto (summer squash and fingerlings sliced on a bias, tossed in two tablespoons extra-virgin olive oil and a sprinkle of kosher salt, roasted for 30 minutes at 350 F and combined with 1 T. garlic scapes pesto (chopped garlic scapes, basil oil, salt))

Wannabe Vegetarian

This isn’t the blog of a vegetarian so don’t get any ideas.

That being said, with all the high food prices in NYC I might end up becoming one (or at the very least have a diet composed of 80% veg/20% meat).

Clockwise from top left:
Yukon gold potatoes with garlic-paprika aioli
Fennel braised in wine and with aromatic vegetables
Roasted summer squash, heirloom tomatoes and pearl onions

Queen of Seasons 3

Baby fennel

These beauties are divine. Their flavor is sweeter and more intense than their larger cousins.

This is truly a magical time of year. A pity that less than six weeks remain.

Queen of Seasons 2

Fettucine di verdure

unsalted butter
extra-virgin olive oil
zucchini, diced
carrot, diced
green beans, trimmed and diced
baby fennel, trimmed and diced
tomato, seeded and diced
parsley, chopped
salt

Melt butter with half the oil in a large frying pan over low heat. Add all the vegetables, except the tomato, along with a pinch of salt. Cook for 8 to 10 minutes, stirring frequently. A good barometer would be when the carrot softens.

Cook and drain pasta. Add to the pan along with the tomatoes and parsley and cook for two more minutes. Add the rest of the oil and mix together. Check seasoning and serve immediately.

Queen of Seasons

Summer afternoon - Summer afternoon… the two most beautiful words in the English language. –Henry James.

Summer chopped salad – Apricots, plums, tomatoes, heirloom onions, yellow and purple peppers, baby zucchini. Tossed with a white wine viniagrette (lemon basil, salt, pepper, extra-virgin olive oil, white wine vinegar).

Universal Cureall

“And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.” –John Steinbeck, from East of Eden

Chilled chard and sorrel soup

1 small onion, peeled and thinly sliced
2 leeks (white part only), thinly sliced
1 medium to large Yukon gold potato, peeled and thinly sliced
1 bunch sorrel, trimmed and coarsely chopped
1 bunch Swiss chard, trimmed and coarsely chopped
2 tablespoons unsalted butter
kosher salt
cracked black pepper
water
creme fraiche (for garnish)
lemon basil, parsley or lovage (for garnish)

In a saucepan, melt butter over medium heat. Saute onion and leek until the vegetables take on a bit of color, about 5 minutes. Add potatoes. Cook for an additional 3 to 5 minutes, stirring frequently. Add greens, a pinch of salt and 3 cups water. Bring to a boil, then turn heat down to medium-low and simmer uncovered for 8 to 10 minutes. Remove from heat and let cool slightly.

Working in batches, pass soup through a food mill or puree in a blender. Return soup to pot and simmer for 3 to 5 minutes to let flavors blend. Check seasoning. Garnish with creme fraiche and chopped herbs, and serve at once.

This soup is wonderful chilled and served as either a first course or a light entree.