arugula Archives - The Curated House

Tartine | Part 2 | San Francisco

If you’re like me, my guess is you were rather intoxicated by yesterday’s Video on Tartine and their beautiful process. At moments I’m pretty sure you could smell the sweet steam rising off of the piping-hot, freshly baked bread. I know I could. And there’s nothing like the smell of freshly baked bread to stimulate the appetite! So today I thought I’d share photos of our delightfully rustic and delicious mother-son lunch.

I have a {rather ironic} confession to make. I am currently not eating bread. In fact, no gluten of any kind. One might think it a cruel joke to go to a world-class bakery whilst unable to partake in the golden-crusted goodness. The truth is, I found so much joy in living vicariously through my son’s gastronimic glory that my sweet little baby gem salad tasted just as incredible to me.

OK, so remember the gorgeous country loaf that Chad makes? This golden orb of perfection is sliced not across the short side as is typically done, but rather lengthwise, essentially trimming the top and bottom crust off the loaf.

What’s left is the most indulgently portioned slices of bread to make their hot pressed sandwiches. This is of course what my sweet son ordered, deftly selecting the prosciutto and provolone with dressed arugula. Truly a classic {I have no idea how he has such great taste at such a young age!}.

We sat down at the charmingly simple harvest table {joined by the most fascinating chef and his family…but that is another story} and awaited our plate fate. We were not disappointed.

Cut into 3 delicious chunks of hot pressed sandwich heaven, my son’s eyes fairly popped out of his head when he caught sight of this mid-day meal’s perfection. I just love the way it was plated.

My favourite touch was the carrot {complete with a bit of green top}. Scrubbed but not peeled to maintain the “freshly pulled from the garden” look and feel, these quiet and unassuming carrots are quite a surprise. No longer “chompy-crunchy,” they are more of an “al dente crunchy” as they have been pickled in some kind of zesty, spicy, surprise-when-you-least-expect-it kind of pickling juice that I can only describe as magical.

Isn’t the salad just gorgeous? The olive oil and lemon based dressing definitely had it’s own kind of spicy magic happening. The team at Tartine are certainly full of tasty little secrets at every turn.

If all of this baked beauty has you inspired to turn your hand at bread making at home, then Chad’s cookbook is a MUST. You can get it here.

Wishing you a warm and fragrant Wednesday!

By Sarah Walker The Curated House|September 12th, 2012|0 Comments

Summer Salads: Beet, Basil + Goat Cheese Stacks with Arugula + Walnuts

I love a casual dinner with friends. The kind where you cook while catching up and linger so long over the first course that you almost forget there’s more food waiting to be eaten. The kind where good food is only overshadowed by better conversation. The kind where you feel as if the night could just saunter along forever and no one would mind even a bit.

We had one such charmed evening with friends recently. I thought I’d share a few shots of the evening with you {and a recipe as a tasty side dish to go with the photos}.

BEET, BASIL + GOAT CHEESE STACKS WITH ARUGULA + WALNUTS

The Ingredients:

4 organic beets, peeled, boiled and cut into 1/4″ slices

Raw goat cheese

Organic baby arugula

Fresh Basil Leaves

Raw, organic walnuts

Good Extra Virgin Olive Oil

Balsamic Reduction

Chives for garnish

The Method:

Peel, slice and boil the beets. {Funny side note: I attempted to keep each individual beet’s slices grouped together in the pot so that they would fit back together like a puzzle when it came time to create the stacks. This beautiful idea did not work at all. The boiling naturally shifted the pieces all around the pot leaving me with a beet puzzle and a whole lot of pieces that looked exactly the same. I managed to find pieces that fit fairly well with one another, nonetheless. Not quite as I had envisioned, but still quite lovely.} Cool the beets by running them under some cold water in a strainer once they have boiled.

Plate a bed of arugula. Begin to arrange your “stacks,” layering the beets with a blanket of basil leaves and then a thick, delicious slab of goat cheese in between each piece of beet.

Scatter a handful of raw, organic walnuts around the plate. Drizzle with extra virgin olive oil and a good balsamic reduction. Finish with 2 or 3 long chives leaned decoratively against the beet and goat cheese stack.

Enjoy with good company.

Here’s to savouring each and every minute of summer we have left. Cozy up with your loved ones and watch for the fireflies. They really are magical.

xo
s.

By Sarah Walker The Curated House|August 21st, 2012|0 Comments

Summer Salads: Chèvre Chaud with Fennel and Bing Cherries

Rememember my ode to Canada Day? I shared a super yummy recipe featuring bing cherries from our very own tree (along with a groan-worthy list of cheesy puns). Today the theme continues with a bit of cheese in the form of Chèvre Chaud, but with fewer puns! I promise!

Today’s recipe is for a gorgeous summer salad that we made recently as a part of my mission to make something lovely with our bountiful cherry harvest.

I just love the way flavours and textures can be layered in a salad to create a meal that is both healthy and deliciously satisfying. Salad for supper is one of my favourites, and this one did not disappoint!

Today’s confession #1: Fennel and I are really new friends. I would see it in the produce section from time to time, waiving it’s feathery fronds at me, but I would pass it by on my way to the figs and avocados without giving it a second look. Why have we not become friends before now, sweet Fennel? We will make up for lost time in the kitchen together. I promise.

Fennel is most commonly seen featured in Italian cooking and is famous for its digestive benefits. (Ever chewed on a teaspoon of fennel seeds after an Indian meal? Yum.) In its bulb form, fennel is very crunchy and sweet, with flavours that hint at licorice (far more subtle than with the seeds) as well as celery and even a slight citrus note.

Today’s confession #2: I am NOT new to goat cheese! In fact, we have a long-standing love affair. Chèvre, as it’s called in French, is a soft-ripened cheese made from young goat’s milk, and it is much easier on the tummy than cow’s milk cheese. It is very creamy but also has a surprising tang to it that I find wakes up the palette to the accompanying flavours on your plate. I love chèvre with fresh herbs and arugula, an aromatic green also known as “rockets” in England. You’ll also see this featured on the menu of your favourite Italian restaurant regularly!

Well, with that bit of background on our feature ingredients, let’s move on to the recipe!

Chèvre Chaud with Fennel and Bing Cherries

Ingredients:

4-6 tablespoons good Tuscan extra virgin olive oil

2 tablespoons Sable & Rosenfeld Tipsy Mustard

2 tablespoons chopped fresh rosemary

juice of one lemon

pinch of Maldon (or other good sea salt)

freshly cracked pepper to taste

3/4 cup finely chopped slivered almonds (about 3 ounces)

1 11-ounce log soft fresh goat cheese, cut crosswise into 9 rounds

6 cups (packed) arugula (one whole package of pre-washed from the grocery store)

1 cup halved pitted fresh Bing cherries

1/2 cup 2×1/4-inch strips fresh fennel bulb

Preparation:
Preheat oven to 400°F. Whisk first 4 ingredients together in a small bowl until well combined. Season dressing generously with salt and pepper.

Chope almonds until they have about the same consistency as chunky peanut butter without the butter (that’s a gourmet cooking term for SURE!). : ) Spread almonds on a plate and then press both sides of the rounds into the almonds until they are well coated. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 2-3 cheese rounds on each plate, serve and enjoy!!