Monday, June 02, 2014

Carne Asada, Corn, Beets, Peaches!

One of the joys of having both my kids home is that we can cook together. Somehow, brilliantly, one has become a pastry chef and one is more interested in savory fare and thus, on the first day of June, we had a lovely summer feast, with their friends, in the garden. All of this is easy, make-ahead stuff. Fresh, delicious. I always find that Sunday mornings spent at the farmers market inspires what we're going to eat that night, depending on what looks good.

Particular thanks to the very kind Irish woman who looked after Thistle so that Honor & I could shop.

(The next thing I'm going to do is learn to make homemade tortillas, because, honestly the shop-bought ones are particularly crap, especially, it seems, the organic ones from Whole Foods.)

M  E  N  U

Carne asada tacos with cilantro-radish salsa
Crushed beet with lemon vinaigrette, dill & Greek yogurt
Corn, radish & avocado salad a la Cary
Farmers market tomatoes with red onion
Peach & apricot pie

Crushed Beets with Lemon Vinaigrette

Radish/Green Onion Salsa & Corn Salad

Tomato, Red Onion & Parsley Salad

Cilantro-Radish Salsa (adapted from Bon Appetit, June 2014)
1 Tbsp. vegetable oil
1/4 cup fresh cilantro 
4 radishes, trimmed &chopped
2 spring onions, white & pale green parts only, thinly sliced
1/2 serrano or jalapeno chile, finely chopped
2 Tbsp. fresh lime juice

Chop cilantro and toss with radishes, onions, chile, lime juice and 1 Tbsp. oil. Season with salt and pepper.
Serve on thinly sliced carne asada in warmed tortilla and top with queso fresco and a little chopped cilantro.

Corn, Radish & Avocado Salad a la Cary
(This is a recipe that was orginally introduce to us by Cary, the children's second mother, who is originally from Guatemala. Her recipe includes some queso fresco, which you can add if you like.)

5 ears of corn
2 (firm-ish) avocados, cut into small cubes
1 can black beans, drained
1/4 cup cilantro, chopped finely
5 large radishes, chopped into small cubes
Juice of a lime
Vegetable oil
Salt & Pepper

Spray oil on the corn and put directly on the grill to brown them a little.
When they are golden brown, pull them off, cool them a little and slice the corn from the cob.
Combine with the other ingredients & serve.

Carne asada
Skirt steak marinated in cumin, lime juice, oregano, salt & pepper and cooked on a hot grill. Slice thinly. Serve in warmed tortillas with salsa, cilantro, queso fresco.

Crushed Beets with Lemon Vinaigrette (from Bon Appetit, June 2014)
2lb mixed beets, scrubbed
6 Tbsp. olive oil
Kosher salt
Freshly ground pepper
2 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1/4 fresh mint leaves
2 Tbsp. fresh dill
1/2 cup Labneh or Greek yogurt
Maldon salt

Pre-heat oven to 400F.
Wrap beets in foil and roast till tender (40-50 minutes)
Let cool slightly and rub off skin.
Crush beets with bottom of a bowl (it's ok if they fall apart).
Whisk lemon juice, zest, 2 Tbsp. oil.
Heat 3 Tbsp. of oil in a pan over medium-high heat. Add beets, season with salt and pepper and cook till browned (ish).
Toss with vinaigrette (in a bowl) mint, dill and transfer to serving plate, dolloping with yoghurt/labneh, fresh herbs, salt & pepper.

Also, how great has Bon Appetit become? This June issue is compulsive reading.

Bon Appetit, June 2014


LPC said...

Ultra nom.

Lucy Lean said...

My housekeeper Maria taught me and the kids to make tortillas a few years ago - super easy and super delicious - no more shop bought organic or not! Recipe/how to on LadlesandJellyspoons. X

Anonymous said...

You are obsessed with cooking and food. How is it that you manage to maintain such a great figure and legs with all of this. Willpower, all in moderation, is it in the genes, dog walking, r u able to cook and not eat or r u simply able to b so marvelously perfect. I am sure your x has many regrets. Also so elegantly displayed.