recipes · Show News

August Recipe Tasting

Summer foods are all about fresh fruits and vegetables and the August issue of BH&G is full of fresh-from-the-farm recipes. Before our podcast taping, Chef Tim whipped up three iterations of inspired creations from the magazine’s pages.

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Top: Spinach Dutch Baby. Middle: chilled corn soup. Bottom: crostini topped with gruyere and garlic-onion jam.

First up: quick garlic-onion jam served on toasts with gruyere cheese for some contrast. Tim said it was incredibly easy and his favorite thing this session. How else can you use it, besides on these appetizers? We quickly decided it could be used almost anywhere–on burgers, BLTs, other sandwiches, a roast beef and horseradish French dip…it’s a very versatile (power vers!) condiment.

Next: a chilled corn soup topped with lots of mix-ins: feta, more corn, lemon zest, dill. We both agreed that it’s light, summery and would make a perfect cocktail shooter soup. It’s made with yogurt, not cream, so it’s not as heavy as you would expect, and not as overtly corny as imagined, either. Tim served it in the family’s vintage Currier & Ives china bowls but the blue-and-white pattern works perfectly for a summer’s afternoon.

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Chef Tim plating our Spinach Dutch Baby through the pass-through window. What service!

Tim whipped up a last-minute addition: the Spinach Dutch Baby. This is also a fairly simple recipe, with an egg dough pancake cradling fresh spinach and farmer’s market tomatoes. It would make a wonderful weekend lunch with a salad, or even a light weeknight dinner. Plus it looks impressive (it’s a grower) enough to serve to company.

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The Salty Be-otch: peach puree, rosemary simple syrup, Tito’s, a pink Hawaiian sea salt rim, and rosemary for garnish.

As for our signature cocktail, the magazine left us thirsty (only one beverage recipe–for iced tea, and iced tea cocktails are so 2010) so Rob invented something original: a take on a Salty Dog. He swapped in a fresh peach puree (made from fruits provided by Clarkes Family Farm) for the customary grapefruit, and called it a Salty Be-otch. A rosemary-infused simple syrup melded nicely with a scoop of peach sorbet, and plenty of Tito’s Vodka gave it a kick. J. licked off his salty rim job right away but others in the group said that you can take or leave the salt rim (Rob used pink Hawaiian sea salt for color).

Check out our YouTube channel for videos of these tastings and tune in to our August podcast episode coming soon!

 

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