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Home Cooking

Some Cooking After the Farmer's Market


Home Cooking 19

Some Cooking After the Farmer's Market

MMRuth | Aug 18, 2008 11:10 AM

We went to the farmer's market on Saturday, and, while I didn't plan to pick up much, there was much I couldn't resist. So, dinner:

Thyme Roasted Beets, with Shushan Snow cheese and toasted walnuts on a bed of arugula: I roasted the beets a la Goin, but added a bunch of thyme sprigs. To my amazement, the beets did taste a bit like thyme. Shushan Snow is a camembert-like sheep's milk cheese. I used a sherry vinaigrette from Frank Stitt's book that includes thyme and shallots.

Shell Steak, 24 Carat New Potatoes and Pea Shoots: I've been waiting for the new potatoes to come in, and these were glorious. I used Hopkinson's method of scraping these tiny gems with a knife rather than peeling - after you boil them, you toss with butter and mint. I had some pea shoots leftover from a sandwich at lunch, so, to have something green on the plate, I quickly added them to the empty pan from the potatoes, so they got a slight gloss from the leftover butter. I had some tarragon butter leftover in the fridge and added that to the steaks.

Strawberries with Whipped Cream: The strawberries smelled divine - I kept sniffing the brown paper bag they were in - so I just washed, dried, and removed the tops. I whipped the cream with a little vanilla and just a touch of super fine sugar. I decided to put the cream on the bottom of the bowl, so that the strawberries would be the focus. Two photos of the strawberries, as the second one more accurately reflects the color.

Any recent favorites of yours from the farmer's market?

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