Mateo Tapas: Downtown Durham Eats

Jamon Mixto (large) including Serrano, Lomo, Chorizo, and a local Mangalista

I'm going to jump on the Durham foodie bandwagon and sing my praises for Mateo Tapas, the Spanish eatery in downtown owned by Matt Kelly of Vin Rouge. There has already been a lot of hype about this new restaurant in the few short months it's been open. I wanted to see what all the buzz was about and judge for myself. Gavin and I have already been there twice together and he's been a third time as well. Considering we are relatively new parents with a baby that goes to bed at 6pm, this in and of itself says a lot about our feelings toward this place. We have also been fortunate enough to travel to Spain and experience tapas in their native environment. And we still love this place. Is it exactly the same as what you'll get in Spain? Of course not. Chef Kelly puts his own Southern spin on a lot of dishes. But on the other hand, there are many authentic offerings, like the meat plate pictured above - Gavin's all time favorite. And if you aren't able to fly to Spain any time soon, I promise Mateo will be a great place to visit in the meantime.

Ensalada de Remolacha Asada: roasted beets, orange, avocado, watermelon, pine nuts, goat cheese

The best thing about tapas is that you get to try a lot of different things. And fortunately the menu is varied enough that you're sure to get something that everyone really likes. The salad above combines Spanish and local flavors together to make a tower of deliciousness. Beets and goat cheese are one of my all time favorite combinations and I'm more than happy to let crisp watermelon and creamy avocado join the party. As you can see, Gavin and I are on opposite ends of the food spectrum when it comes to favorites but we both enjoy meeting in the middle and trying each others' favs... I guess our foodie relationship bodes well for our own relationship. :) But I digress...back to the food.

Fried calamari with pimenton aioli

As you may (or may not) know, I have a gluten allergy or sensitivity. I am not deathly allergic, thank goodness, but it makes me feel icky when I eat it so I tend to avoid it in general. However, I do make exceptions every once in awhile. Something so good it just screams "eat me!" with no care for my gluten sensitive self. One such dish would be fried calamari. Now pretty much all fried dishes are off-limits for me (sad, I know) unless they are breaded with cornmeal but that's rare. In general I'm ok with this and can pass on the fried delights. But fried calamari is just too stinking good to pass up. I've had it all over the world and at various places in Durham and, thankfully, Mateo's version does not disappoint. There is nothing worse than sacrificing my gut for something that is less than stellar. These tender rings with crispy outsides were just delicious. And that beautiful orange sauce on the side is a creamy aoili flavored with pimenton (aka Spanish paprika). As you can probably tell, my dinner companions had already dove upon the delights before I was able to take a picture but don't let the sloppiness fool you: it was awesome.

Now these are only a few of the dishes that we ordered and that are available. I could go on and on about the other treats like white anchovies, pork ribs, and Moroccan spiced chicken. But I'll let you discover some of those on your own. If your mouth isn't watering yet, check out a few more offerings at Carpe Diem or check out the six page drink menu complete with tons of sherry, Spanish wines, and creative cocktails.

Geer Street Garden: Another Durham Gem

Image courtesy of www.geerstreetgarden.com

Gavin and I are always in search of great new places to eat and Durham rarely disappoints when introducing a new restaurant. In the past couple of years, we've been lucky enough to have a number of great new restaurants, especially in the downtown area. The next area to be developed - with more to come, I'm sure - is the Central Park district. Already home to the Durham Farmers' Market and Piedmont Restaurant, this stretch of Foster Street and surrounding area seems to be exploding. Fullsteam Brewery recently opened on Rigsbee Avenue, serving up cold seasonal and local beers along with music and food truck eats. And even more recently, this Central Park district has welcomed Geer Street Garden, an old gas and service station turned casual eatery, using local produce, meats and cheese. The restaurant combines a lot of what is great about Durham: an old, brick building repurposed to serve great food highlighting local farmers' and artisans.

I was a little nervous about trying it out when I first looked over the menu, wondering if they would have any options for me that didn't include gluten. Although their sandwiches sound and look amazing, I am unfortunately unable to eat them. For most of the gluten-eating population, however, the menu is full of great looking finds, from the locally raised beef burgers to the giant pimento cheese sandwich - a southern classic. However, when we arrived at the restaurant, I was pleasantly surprised to find a number of gluten-free options and a very helpful bartender who was willing to check and assure me which menu items I could eat. Instead of being forced to order the one and only gluten free option, I actually had choices! I was thrilled with what I ended up ordering - the seasonal vegetable stew, pictured above - but I'm sure the other choices would have been equally as tasty.

Gavin and I started the evening off with the local salami and cheese board. Unfortunately we gobbled most of it up before I remembered to take a picture but it was complete with thin slices of salami, local fresh goat cheese covered in honey, apricots, and almonds, delicious little pickles and black olives. The toasted crostini rounded it out for Gavin but I didn't miss the bread with all of the other great flavors on the board. As I mentioned, I ordered the seasonal vegetable stew, which was exactly that: a mix of all of the vegetables I had just seen at the farmers' market earlier that week. Mine included patty pan squash, snap peas, carrots and greens, but yours might look a bit different depending on whatever is the freshest available that day. Topping the soup was a generous triangle of polenta cake with sprinkled Parmesan cheese. An absolutely delicious and satisfying meal, showcasing the best our local farmers can produce. Gavin chose the local, pasture-raised burger, complete with a slice of cheese and spicy red cabbage on the side. Not to mention a delicious mound of fresh-cooked French fries, which I was happy to sample. To accompany your dinner, Geer St. offers several beers on tap and in the bottle, a short but tasty looking wine list, and a number of signature cocktails along with anything you want the bartender to whip up for you. The inside of the restaurant is rather small but the big patio outside nearly doubles the space and makes for a lovely evening. All in all, our visit to Geer Street Garden was a huge success and will definitely be followed up by more visits. Nothing beats an affordable meal, highlighting both the history of Durham and the incredible food produced locally.

Sweet Potato Soup

Last Saturday's farmers' market had the feel of a fair or a street festival. The sun was shining and people came out in droves. Kids were running around on the grass, adults were enjoying samples from Chef Dave Alworth of Guglhupf, and local musicians were playing their tunes for anyone passing by. Despite being a full week into the month of October, the weather was more reminiscent of late spring or early summer with temperatures near the 90's. You would have had a difficult time convincing anyone that it is in fact fall here in Durham.

Photo courtesy of http://www.durhamfarmersmarket.com

Unless you took a close look at the produce available at many of the market's vendors. Sure there was the occasional basket of zucchini, fresh corn and summer tomatoes, all evidence of the long summer season we are blessed with in North Carolina. But more abundant were the baskets of winter squash: pumpkins of all sizes, acorn squash, butternut squash, you name it. Root vegetables joined the mix with some beets and turnips and, one of my personal favorites, the sweet potato. I love the flavors of fall and sweet potatoes embody the season better than almost any other food. They are delicious when mashed and whipped, a perfect side dish at Thanksgiving. They pair wonderfully with the fall/winter spices of cinnamon, nutmeg and cloves. They are naturally sweet all by themselves but are even sweeter when candied or baked into a pie. And despite their sweetness, they are actually incredibly good for you. They are full of Vitamins A & C, beta carotene and dietary fiber. But feel free to leave that out when you serve them to friends or kids. Just let them enjoy how delicious they are.

This soup is certainly no exception. It plays off the natural sweetness of the sweet potatoes by adding the spicy bite of fresh ginger and a touch of cayenne pepper. The peanuts on top not only add a crunch that contrasts with the smoothness of the pureed soup but also adds a salty note to balance out the heat. This soup would be perfect for a cool night in fall or winter but if the warm weather comes back, I promise it still tastes like fall even if it feels like summer outside. This soup would make a great starter or serve it as dinner like I did with a sauteed vegetable and toasted crusty bread.

Sweet Potato Soup (Serves 4)

• 1 tbsp olive oil
• 1 medium onion, chopped (about 1 1/2 cup chopped)
• 2 tbsp ginger, peeled and chopped (from a 2 inch piece)
•  3 carrots, peeled and chopped
• 1 tsp cumin
• 1/4 tsp nutmeg
• Pinch cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium sweet potatoes, peeled and chopped (4-5 cups chopped)
• 4 cups vegetable stock
• 1/4 cup dry roasted peanuts, roughly chopped

Heat oil in a large soup pot over medium heat.
Saute onion and ginger for 5-8 minutes, until onion is soft and translucent.
Add carrots and season with cumin, nutmeg, cayenne, salt and pepper; saute for another 3-4 minutes until spices are fragrant.
Add sweet potatoes, stirring to combine.
Pour in enough stock to just cover the vegetables.
Bring the soup to a simmer and cover, cooking until the vegetables are very tender, about 15 minutes.
Remove the soup from the heat and allow to cool slightly. Puree the entire pot either with an immersion blender or, in batches, in a food processor.
If the pureed soup is too thick, add a bit more stock.
Adjust the seasoning if necessary and reheat slightly if soup cooled significantly.
Serve garnished with 1 tbsp of peanuts.

For a printable recipe click here



Sweet Potato and Ginger Soup

Peach and Tomato Salsa

People keep commenting on how summer's coming to a close. Schools are starting back up, it's mid-August, and I think a lot of people are just ready for fall. This summer has definitely been hot and it's hard to believe it's coming to end when temperatures are still reaching 100 here in the Bull City. Even though the summer season might technically be ending, I am still planning to take advantage of the great summer produce available for as long as I possibly can. Although I could do without the 100% humidity, I love summer and the delicious fruits and vegetables that come with it. This simple peach salsa is a perfectly example of the great produce you can get at the farmers' market. It is made almost entirely from things I picked up on one of my Wednesday evening visits. I love mixing the sweetness of peaches with savory tomatoes and cucumbers. Sauteing the peaches brings out their natural sweetness as well as making them a perfectly soft contrast to the crisp cucumbers. Although salsas often have the Latin flavors of lime and cilantro, I went with a more Italian style, using lemon juice and oregano. These two flavors work great together and pulled all of the ingredients of the salsa together nicely. Serve this with grilled meat, like pork tenderloin, or even as a side salad and enjoy the tastes of summer for a little bit longer.

Peach and Tomato Salsa

• 1/2 tbsp olive oil
• 2-3 medium peaches, peeled, pitted and sliced
• 1 pint cherry tomatoes, halved if large
• 1 medium cucumber, diced small
• 2-3 tbsp lemon juice, from 1 large lemon
• 2 tbsp fresh oregano, chopped small
• Salt and pepper

Heat olive oil in a skillet over medium heat.
Saute the peaches, allowing each side to caramelize lightly.
Remove from heat and let cool before dicing into large chunks.
In a large bowl, combine tomatoes, cucumbers, cooled peaches, lemon juice and oregano.
Toss to combine and season with salt and pepper.
Can be made a few hours ahead, as flavors continue to blend as it sits. Cover and refrigerate until ready to use.

For a printable recipe click here

Pasta with Fresh Corn Pesto

Pesto is generally a pureed mixture of basil, Parmesan, pine nuts and olive oil. It's a delicious sauce that can be spread on sandwiches, used as pizza sauce, or tossed with pasta. Another great thing about pesto is that the method can be adopted to use a number of different ingredients, each making a unique pesto sauce that can be used with all sorts of dishes. I have had pesto made with mint, with asparagus, and even with red bell peppers. This dish, however, was the the first time I had tried, or even heard of, pesto made with fresh corn. I love corn on the cob during the summer when it's in season. Nothing can compare with the sweetness of good corn and it's sadly only available for a few short months. Although I could just eat it all the time on the grill, I loved looking through the section in a recent Bon Appetit Magazine dedicated to recipes featuring fresh corn. This corn pesto looked the most interesting and was definitely a unique way to use the fresh ingredient. The pesto was so thick and creamy that the pasta tasted almost like an Alfredo dish but without the fat of a lot of cream. It was amazing how rich a dish made almost entirely of vegetables could taste. I served this pasta as a main dish with just a simple side salad or it would be great as a side dish with grilled chicken or steak. August is peak season for fresh corn, so get some while it's still at its best.

Pasta with Fresh Corn Pesto

• 4 cups fresh corn kernels (from about 4 large ears of corn; see tip below for technique)
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese, plus some for garnish
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil, plus 1 tbsp
• Salt and pepper
• 8 oz thick cut pasta, such as fettuccine
• 3/4 cup fresh basil, coarsely chopped

Heat 1 tbsp olive oil in a large skillet over medium heat.
Add corn, garlic, about 1 tsp salt and 1/2 tsp black pepper.
Saute until corn is tender but not brown, 3-4 minutes.
Reserve about 1 1/2 cup of corn mixture in a small bowl.
Place the remaining corn mixture into a food processor.
Add Parmesan and pine nuts and puree to combine.
With machine running, add in olive oil and blend until pesto is almost smooth. Set aside.
Cook pasta in a large pot of salted, boiling water until just tender.
Reserve about 1 1/2 cups of the pasta water and drain pasta.
Return pasta to the pot and combine with corn pesto, reserved corn kernels and 1/2 cup basil leaves.
Toss over medium heat, adding pasta water by 1/4 cupfuls to thin out the pesto.
Cook until warmed through and of the desired consistency.
Season to taste with salt and pepper.
Serve pasta garnished with fresh basil and a sprinkle of Parmesan cheese.

Technique Tip: To remove the kernels from an ear of corn, place a small bowl upside down in a larger bowl. Peel the corn, removing all of the strings. Cut the ear in half to make it easier to work with. Place one flat end of the corn on top of the small bowl. Run your knife from top to bottom of the ear, allowing the kernels to collect in the larger bowl; repeat on all sides with each ear of corn.

For a printable recipe click here.

Roasted Summer Vegetables with Quinoa and Feta

I did that thing again where I went to the farmers' market and bought everything in sight because it all looked so delicious. Then I had to figure out what to do with it all once I got home. Rather than sauteing the mixed vegetables, I decided to roast them. I always roast winter vegetables (sweet potatoes, turnips, Brussels sprouts) since they tend to be denser and do well with the high temperatures of roasting. Although lighter than winter vegetables, summer vegetables also taste great when roasted and just need less time, which is great for a summertime meal. The roasted vegetables are full of flavor on their own but are transformed when tossed with quinoa, feta and red wine vinegar. The quinoa and feta both add enough protein to make this vegetarian dish healthy and substantial enough to be a full meal. It would also work as a side dish alongside any grilled fish, chicken or meat.

Roasted Summer Vegetables with Quinoa and Feta

• 1 large eggplant
• 2 medium zucchini
• 1 yellow squash
• 1 pint cherry tomatoes (any color)
• 3-4 sprigs fresh thyme
• 2 tbsp olive oil, divided
• 1 cup quinoa
• 2 cups vegetable stock
• 4 oz crumbled feta
• 2 tbsp red wine vinegar
• Salt and pepper

Preheat oven to 450F. 
Cut the eggplant, zucchini and yellow squash into 1/4 inch half moons or quarters, making them all about the same size.
Combine sliced vegetables, cherry tomatoes and thyme sprigs in a 9 x 13 in pan.
Toss with 1.5 tbsp olive oil and season with salt and pepper.
Roast the vegetables for about 20 minutes, or until tender, stirring occasionally.
Combine the quinoa with the vegetable stock in a small sauce pan. Bring to a boil; turn the heat to low and simmer for 15 minutes.
In a large bowl, combine the quinoa, roasted vegetables and feta cheese.
Toss together with the remaining 1/2 tbsp olive oil and red wine vinegar. Adjust seasoning if needed.

For a printable recipe click here

Cuban Spiced Pork with Peach Chipotle Salsa

I love peaches. They are in season right now and I've been buying them by the basketful. I eat them as a snack, over cereal, or incorporated into savory dishes, such as this peach salsa. This pork and salsa meal was inspired by a dish I made in class and a salsa recipe I found on Epicurious.com. I like combining pork with sweet flavors as they pair wonderfully...pork and apples is a classic combination. To bring out the Cuban spices rubbed into the pork, I chose a salsa with chipotles as well as peaches to create a sweet and spicy topping. Chipotles in adobo can be found in most international aisles at the supermarket and come in small cans. They are quite spicy so tailor the salsa to your desired level of spiciness. I served the pork with black beans and rice that were mild and slightly sweet, since both the pork and salsa have a certain level of heat to them. I will post the black bean recipe soon but any mild flavored side dish would work. This pork dish is definitely easy enough to make any night of the week but the salsa makes it special enough to serve for guests. Peaches will be in season for at least another month so definitely give this a try while they are at their best.

 
Cuban Spiced Pork Tenderloin

• 1.5 - 2 pounds pork tenderloin (packages usually include two loins at about this weight)
• 3 tbsp minced garlic
• 1 tbsp black pepper
• 1 tbsp ground cumin
• 1/2 tsp salt
• 1/8 tsp cayenne
• 1 tbsp olive oil

Combine the garlic, black pepper, cumin, salt and cayenne.
Rub thoroughly over the pork tenderloins.
Place on a plate or in a container, cover and refrigerate for at least one hour or overnight.
Preheat oven to 375F. 
Heat oil in an oven-proof pan or dutch oven over medium-high heat.
Sear the pork on all sides, a couple of minutes on each side.
Place the pork into the oven and roast until it reaches the desired temperature, 145 for medium.
(A meat thermometer is a great thing to have but if you don't have one, a two inch loin takes about 25-30 minutes, but check it by cutting into the thickest part).
Allow the pork to rest for about 10 minutes before slicing it and serving with the peach salsa.

Peach Chipotle Salsa

• 3-4 medium peaches, peeled, pitted and chopped small
• 2 tbsp chipotle in adobo, minced
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper

Toss first four ingredients together in a medium bowl.
Season with salt and pepper. Set aside.

For a printable recipe click here

Summer Vegetable Ratatouille

Occasionally I go a little overboard at the grocery store and especially at the farmers' market. There are just so many things that look delicious that I want to use when cooking. This desire to cook everything in sight sometimes results in way too many things in my refrigerator even though I know I only have a couple of nights of cooking at home before they'll go bad. Although I cook most nights during the week, there are those occasions when we go out or know that we will be doing something else for dinner. And weekends usually find us at Lake Hyco, which means either Mexican food in Roxboro or picking something up on the way home. This ratatouille was a direct result of having a lot of produce that I needed to cook in one night. Fortunately the flavors came together to create a really great vegetable "stew." Served over couscous or rice and topped with some feta cheese, this would make for a great vegetarian meal on its own. Or it could be served as a hearty side dish with a simple baked chicken or fish. If you find yourself with lots of vegetables that might end up going bad, try combining them instead of giving in and throwing them out. This dish can easily be tweaked to incorporate different vegetables, just add quicker cooking vegetables after the harder vegetables that need more time.

Summer Vegetable Ratatouille

• 1 tbsp olive oil
• 3-4 garlic cloves, crushed and peeled
• 1 small fennel bulb, trimmed, cored and thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 2 medium zucchini, quartered lengthwise and sliced 1/4 inch
• 3-4 sprigs fresh thyme 
• 1 tsp dried basil
• pinch dried red pepper flakes (optional)
• 1/3 cup dry white wine
• salt and pepper

Heat the olive oil in a large saute pan over medium heat.
Saute the garlic cloves for a couple of minutes, until fragrant.
Add the sliced fennel, cooking until it starts to become tender, stirring occasionally.
Add the tomatoes; cook a few minutes more.
Add zucchini, thyme, basil and red pepper flakes if desired, stirring to combine. Season with salt and pepper.
Let the vegetables cook down for about 5-8 minutes before adding white wine.
Simmer the vegetables until completely cooked but not dry.
Correct seasonings and remove thyme stems and garlic cloves (optional, some people love the cooked garlic).

For a printable recipe click here

Spiced Eggplant with Yogurt Sauce and Feta

I rarely make a dinner that is completely meat-free. I'll usually include some form of chicken, fish or pork. Although we don't eat a ton of red meat, except at restaurants, I like to include a good source of protein. I do, however, love a lot of vegetarian dishes and vegetable sources of protein. Eggplant is a hearty, meaty vegetable that works well for a main course dish that can stand up on its own without any meat. They are also currently in season for about the next month. This warm, spiced eggplant goes great with the cool and creamy yogurt sauce and salty tang of the feta cheese. I was a little nervous to serve Gavin an entire meal of vegetables but he absolutely loved it. And the whole thing takes only a little over ten minutes. I served it with a mixed vegetable ratatouille over whole wheat couscous (more on that to come) but a simple green salad with crusty bread would also be great. Sometimes meals that require very little cooking heat are perfect for very hot summer nights. The eggplant just needs to be broiled on each side for about five minutes, or you can throw them on the grill over medium to low heat. While they are cooking, you can mix up the yogurt sauce and then plate them in layers of eggplant, sauce and feta.

Spiced Eggplant with Yogurt Sauce and Feta

• 2 large or 4 small eggplants, sliced into 1/2 in rounds
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 1/4 cup olive oil
• 1 cup nonfat Greek yogurt
• 1/2 cup diced, peeled cucumber
• 2 tbsp fresh mint, chopped
• salt and pepper
• 3 oz crumbled feta cheese

Preheat the grill or broiler.
Mix together the spices and olive oil. Season with salt and peppper.
Brush the oil mixture onto each side of the sliced eggplant (add more oil if too dry).
Arrange the eggplant in one layer on cookie sheets.
Cook for about 5 minutes per side, until very tender.
Meanwhile, mix together the yogurt, cucumber and mint. Season with salt and pepper.
Plate one or two eggplant slices, top with yogurt sauce and feta, add another one or two eggplant slices and top with more sauce.

This recipe is another adaption from Bon Appetit Magazine
For a printable recipe click here

Lemon and Thyme Goat Cheese Spread

I absolutely love fresh, creamy goat cheese. I usually buy some every time I go to the farmers' market either from Celebrity Dairy or from Elodie Farms, but just about any fresh goat cheese tastes wonderful. I'll often choose one of the seasoned logs, about 4 to 5 oz of goat cheese rolled in a variety of different herbs and spices such as fresh dill, ground cumin or cracked pepper. These are all delicious served just as they are with some crackers or sliced bread. But if you buy plain goat cheese and want to add something extra yourself, this lemon and thyme spread makes for a very simple and delicious appetizer. You can easily make it ahead of time and have it ready when guests arrive, which gives you one less thing to think about while entertaining. Or just make it to snack on while watching tv or the world cup as a great alternative to the usual crackers and cheese. Thyme has a natural lemony scent and therefore goes perfectly with lemon zest and juice. Serve the spread with toasted baguette or pita slices, or a variety of slice veggies.

Lemon and Thyme Goat Cheese Spread

• 5 oz fresh goat cheese, room temperature
• 2 teaspoons fresh thyme, minced
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• black pepper
• 1-1.5 tablespoons olive oil

In a small bowl, mix together the thyme, lemon zest and lemon juice. Season with black pepper.
Pour half of the mixture into another bowl with the goat cheese.
Mix thoroughly to incorporate the herbs throughout the cheese.
Form the goat cheese into a ball or disc, and place it in whatever you will be serving it in.
Combine the remaining lemon and thyme mixture with the olive oil.
This can all be done ahead of time and reserved.
Pour the olive oil mixture over the goat cheese right before service.

For a printable recipe click here

Snap Peas: An Easy Summer Side

I've mentioned numerous times how much I love warm weather and all of the wonderful things that come with it. Every week there is a larger variety of produce available at the farmers' market and I've loved trying new dishes that utilize the best of what's in season. Fortunately both Gavin and I love summer squash (zucchini, patty pans, yellow squash) since I have bought it at least once or twice a week for the past few weeks. But even though it is delicious, it's nice to switch things up every once in awhile. There are a variety of fresh beans available now; green beans being the most common and popular. Also available are snap peas, which are delicious and sweet when fresh and in season. Snap peas and snow peas are often thought of as a somewhat unnecessary addition to Asian stirfries. They are usually mixed in with pre-made Asian vegetable medleys and aren't really that good. But fresh snap peas are thick and sweet and full of flavor. This easy side dish recipe has a slightly Asian feel because of the fresh ginger but goes well alongside any grilled meat or other summer entree. The fresh ginger has a nice somewhat spicy bite that complements the sweetness of the snap peas and the shallots. This is a great new side dish to try if you're at all like me and tend to get into side dish ruts, while also taking advantage of the great produce available in the summer.

Snap Peas with Ginger and Shallots

• 1/2 tablespoon olive oil
• 1 large shallot, thinly sliced
• 1 tablespoon freshly grated ginger
•  3/4 - 1 pound fresh snap peas
• 1/2 cup water
• Salt and pepper

In a large skillet, heat the olive oil over medium heat.
Add the shallots and ginger, sauteing until the shallots are soft, about 5 minutes.
Trim any tough stems off of the snap peas.
Add them to the shallots and ginger and toss to combine.
Saute for a couple of minutes and then add the water.
Simmer, uncovered, for about 8 minutes until the snap peas are crisp tender.
The water should evaporate completely. If the pans starts to get dry before the snap peas are done, add a little more water.
Season with salt and pepper.

For a printable recipe click here.

A Farmers' Market Feast

I am absolutely thrilled that the weather is heating up and we are heading in to summer. The long days, weekends on the lake, and lots of grilling are just some of the many benefits of the summer months. Another huge plus is the abundance of produce available at the farmers' market. This past week the stands were overflowing with summer squash: zucchini, yellow squash, and pattypan squash in a variety of colors. I started my shopping trip with a big bag of these delicious squash and moved on to buy some hot Italian bison sausage and some beautiful shiitake mushrooms. Because we were heading to the lake on Sunday and staying over till late Monday, I wanted to cook all of my great finds that night. I knew the meatiness of the mushrooms would pair great with the spicy sweetness of the bison sausages, so I made a simple meat sauce to serve over pasta. The mushrooms were definitely the star of the dish so if you can find some fresh shiitakes, definitely go for it. If not, portobello mushrooms would also work really well. In addition, if you are not a huge fan of spicy food, zesty or sweet Italian sausage would be a great substitute. For the squash, I wanted to simply bring out their natural flavors and enjoy the unmatched taste of vegetables that are extremely fresh. The meal was delicious served together but either dish could be made separately, depending on what you have available. And if you get the chance, visit your local farmers' market to take advantage of the great variety and quality of produce available this time of year.

Sausage and Mushroom Pasta

• 1 tablespoon olive oil, divided
• 6-8 oz shiitake mushrooms
• 1/4 cup onion, small dice
• 1 clove garlic, minced
• 1 pound hot Italian bison sausage (pork, beef or turkey will also work)
• 1/2 cup dry white wine
• 1 15 oz can stewed tomatoes, roughly chopped
• Salt and pepper
• 1/2 pound pasta, cooked al dente
• 1/4 cup Parmesan cheese, grated

Heat 1/2 tablespoon in a large pan.
Slice mushrooms about 1/4 inch thick and saute till browned.
Remove mushrooms and set aside.
If the pan is dry, add the other 1/2 tbsp of olive oil.
Saute onions for a couple of minutes to soften.
Add garlic and cook another minute.
Remove sausages from casings and add to pan.
Break the sausages up and brown, stirring often.
When the sausages are almost completely browned, deglaze the pan with the white wine.
Stir in the stewed tomatoes, season with salt and pepper, and let simmer for 8-10 minutes to let the flavors combine.
Return the mushrooms to the pan for the last couple of minutes to reheat.
Spoon the sauce over the cooked pasta and sprinkle with Parmesan cheese.

For a printable recipe click here

Sauteed Summer Squash

• 1 tbsp olive oil
• 4-5 cloves of garlic
• 1 pound (or more) summer squash, any variety
• Salt and pepper

Heat the olive oil in a large saute pan.
Smash and peel the garlic, leaving it whole.
Add the garlic to the hot oil and cook till fragrant, 3-4 minutes.
Slice the squash into 1/2 - 3/4 inch pieces.
Add to the pan and saute until tender, 10-12 minutes.
Season with salt and pepper.

For a printable recipe click here

Black Bean and Corn Salsa

This simple mix of black beans, corn and tomatoes is so easy it can barely be considered a recipe, as it is really more of an idea. I decided to write about it anyway because I think it's a pretty good idea and lends itself to so many different uses that it deserves it's own post. I served this salsa as a topping for a taco bar I made for guests last weekend. It definitely works great anywhere you would use a store bought salsa but with lots more flavor, nutritional benefits and homemade goodness. It would even work as a dip for your favorite chips. However, because the salsa is more than just a mix of tomatoes and onions, you could easily serve it as a light, summer salad. Serve it with greens and maybe some chilled grilled chicken or shrimp and you have a light, fresh tasting meal, perfect for a hot evening. You could also grill chicken or fish and serve the salsa as topping or "sauce" to liven up the meal. Feel free to add some chopped onions or jalapenos, if you want to add a spicy kick. I kept it simple with sweet corn, meaty black beans and farmers' market tomatoes. The lime juice brings it all together for a tasty treat that goes with almost anything.

Black bean and corn salsa:

• 1 15 oz can black beans, drained and rinsed
  
• 1 cup corn, thawed if frozen
• 2 large tomatoes
• Juice of 2 limes
• 1 tbsp cilantro
• Salt and pepper

In a medium bowl, combine black beans and corn.
Cut tomatoes into wedges and remove the seeds and pulp.
Chop tomatoes to be about the size of the black beans.
Add the tomatoes to the bowl with the lime juice.
Chop the cilantro, adding more than 1 tbsp if you really like cilantro.
Season the salsa generously with salt and pepper.
Toss everything to combine the flavors. Check seasonings.
The salsa keeps well in the refrigerator and deepens in flavor as it marinates together.

For a printable recipe click here

Roasted Tomato Melts

I was thrilled to see big, juicy tomatoes available at the farmers' market this weekend. Greenhouse grown, these were the first tomatoes of the season so I had to pick up a few. I also got some fresh mozzarella from Chapel Hill Creamery as tomatoes and mozzarella are a perfect match. Although I love a simple caprese salad, drizzled with olive oil and balsamic vinegar and seasoned with salt and pepper, I decided to be a bit more creative with these delicious ingredients. I had some slice whole wheat bread from Whole Foods on hand, so I decided to make caprese melts. To add even more flavor and bring out the best of the tomatoes, I first marinated them in balsamic vinegar and thyme and then roasted them.

They turned out soft and juicy and full of flavor. Thin slices of mozzarella melted on top made for the perfect melts. You can make a couple per person and serve them as a meal or cut them small and serve as an appetizer. I made enough for a full dinner and served it with a side of farmers' market kale. I used the remaining marinade from the tomatoes to saute the kale or try my other simple kale recipe. Not only was this meal absolutely delicious, but it was made almost entirely from local ingredients. It doesn't get much better than food that tastes good, is good for you and does something good for the environment and community.

Roasted tomato melts:

• 2 large beefsteak tomatoes, or 4 roma tomatoes
• 8 oz fresh mozzarella
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper
• 4 slices whole wheat bread

Preheat oven to 450F.
Slice the tomatoes, cutting out the hard stem area.
Remove the leaves from the thyme stems and chop small.
In a medium bowl, combine olive oil, balsamic, thyme and a few shakes of salt and pepper.
Toss in the tomatoes and let sit for about 10 minutes, tossing occasionally.
Line a large cookie sheet with aluminum foil and coat with nonstick spray.
Arrange the tomatoes in one even layer; roast for 10 minutes.
Remove the tomatoes and turn the oven on to broil.
Toast both sides of the bread for a couple minutes per side.
Slice mozzarella into 1/4 inch rounds.
Layer each slice of bread with 2 or 3 tomatoes and cover with cheese.
Broil for a few minutes until cheese is fully melted.
Serve immediately.

For a printable recipe click here

Watt's Grocery: Southern elegance with local flavor

I've mentioned Watt's Grocery in a number of posts, so I figured it was about time I dedicated an entire post to this amazing restaurant. Chef and owner Amy Tornquist creates delicious Southern inspired dishes with local and seasonal ingredients. The menu changes with the seasons and reflects the best that North Carolina has to offer. In addition to these great dishes, the wine list is full of organic and sustainable choices, all of which are great wines. And if wine's not your thing, bartender Laurabelle has created a number of unique drinks perfect for any tastes. (Check out her new blog!)

During my last visit to Watt's, I was half way through the meal when my fiance reminded me that I wanted to write a review. Unfortunately, I didn't get a chance to take photos of our first courses. I had a delicious salad with strawberries, goat cheese, walnuts and champagne vinaigrette. He enjoyed a cup of the day's soup, a hearty tomato and fennel concoction that was hearty, rich and full of flavor.
For our entrees we went to total opposite ends of the spectrum. I ordered the vegetarian plate, an always changing mix of seasonal vegetables, beans and grains. This night's offering was lentil cakes with sauteed raddichio and baby bok choy with a tomatillo relish. The lentil cakes were thick and meaty, making it hard to miss any actual meat on the plate. The vegetables were tender and perfectly seasoned, while the tangy tomatillo relish rounded everything out.

My fiance, on the other hand, ordered the steak. As an avid steak-lover, he argues that Watt's makes one of the best steaks around. Simply seasoned with salt and pepper and grilled to perfection (his being rare), this steak easily competes with any from one of the big steakhouses. Served with seasonal vegetables and sweet potato fries, the entire meal was a simple yet perfectly composed plate. Although the steak would have been excellent on its own, it was even better complimented by a glass of Stephen Vincent Crimson Cabernet/Syrah 2007 from Sonoma, CA. This rich, smooth red wine was so delicious I wanted to wrap myself up in it like a blanket. Yes, a weird way to describe wine, but that's exactly how I felt. It was deep enough to be full of flavor without any of the heaviness of too much alcohol.

All in all, this was another wonderful visit to Watt's. The only reason I haven't written about it in detail before is that I generally have such a great time while I'm there I forget entirely to take pictures or write anything down. But I'll add that to the long list of reasons to visit the next time you're in the mood for a delicious, local meal.

Simple and delicious Italian meal

Tomatoes are one of my all time favorite foods and they're best during the late summer months. But some vendors at the Durham Farmers' Market even offer delicious tomatoes during the winter months thanks to greenhouses. These tomatoes are great with just some salt and pepper but this simple pizza recipe makes for an easy, delicious dinner any night of the week. It only takes about 20 minutes total (including preheating time) and is healthy and satisfying.

I love this pizza made with fresh tomatoes, mozzarella (also from the farmers' market) and basil as it reminds of me of the time I spent living in Florence, Italy. In Florence, the food is amazing and often comes from the simplest ingredients and cooking methods. When the ingredients are incredibly fresh and well made, the techniques do not need to be complicated to create an amazing dish.

I also wanted to find a good Italian red that would compliment the pizza. I chose a Valpolicella, a red wine made in the Veneto region of Italy (near Venice), that goes wonderfully with the pizza. It's made primarily from the Corvina grape and has a wonderful balance of fruit and acidity that holds up well with the fresh flavors of the pizza. Go for a Valpolicella that is designated Superiore to ensure great taste as well as one that is labelled as Ripasso, a technique that involves refermenting the wine on the skins of the Amarone, a rich red wine made from partially dried grapes.

This entire meal could easily be found at any cafe in Northern Italy. So if you can't make it all the way to Florence, try making it at home for a travel experience without the price tag.

Pizza:

• 2 pre-cooked pizza crust (I use whole wheat for the flavor and added health benefits)
• 3-4 vine ripe tomatoes
• 8 oz fresh mozzarella
• drizzle of olive oil
• salt and pepper
• 6-10 fresh basil leaves

Preheat oven to 450 degrees (follow pizza crust instructions, temperatures may vary).
Brush a thin coat of olive oil over pizza crusts.
Thinly slice tomatoes and arrange on crust in one layer.
Season with salt and pepper.
Thinly slice mozzarella (use fresh, it's much better than shredded).
Place over tomatoes as evenly as possible.
Cook pizzas for 10-12 minutes.
Remove from oven and scatter torn basil leaves over the hot pizza.
Slice and serve immediately.

If possible, decant the wine while preparing the pizza. Pour and enjoy this simple taste of Italy!

For a printable recipe click here

Visit the Durham Farmers' Market

I've mentioned the Durham Farmers' Market in a few posts, so I figured it was time to give the market its due with a dedicated post. People across the country are choosing farmers' markets over large groceries stores as the move toward local and seasonal food gains momentum. Durham is no exception as many local restaurants frequent farmers' markets to stock their kitchens and to inspire their ever changing menus (Watt's Grocery being a perfect example).

The Durham Farmers' Market features vendors from around the state offering fresh, seasonal produce, homemade baked goods and local wines, not to mention the arts and crafts. Chapel Hill Creamery offers a great selection of cows' milk cheeses while Sunset Ridge offers buffalo meats in a variety of cuts, including the ground bison I used in my chili.

Even in the colder months, the farmers' market stays open and offers a great selection of winter vegetables as well as the aforementioned meats and cheeses. Most of my recipes have included ingredients from the farmers' market as they tend to work in dishes that are perfect for this time of year (hearty chili, thick soups, etc.).

So definitely check out the Durham Farmers' Market on Saturdays from 10am-12pm during the winter and 8-12 Saturdays as well as 3:30-6:30pm in the summer. You can't go wrong buying local and seasonal ingredients. Even prepared in the simplest way, these products will create delicious meals you can feel good about eating.

Roasted beet salad

Beets are another favorite of mine available during the fall and winter months. Fresh beets are far superior to canned so make this when you have the time to roast the beets. They can be done at any time during the day since they'll be served cold. All of the ingredients in this salad can be found at the Durham Farmers' Market or at your local grocery store. The creaminess of the goat cheese and sweetness of the beets pair perfectly with the spicy, peppery arugula. If you don't like arugula, try the salad with any mix of lettuce you like. I prefer the salad with a balsamic vinaigrette or even just balsamic vinegar and extra virgin olive oil. But use whatever you have on hand. This salad goes great with the pumpkin soup in the previous post or with grilled chicken or fish.

Roasted Beets:

Preheat oven to 450F.
Cut beet leaves off, leaving about 2 inches of stem.
Wrap beets in aluminum foil, about three beets per pouch.
Place pouches on a cookie sheet and put on the middle rack in the oven.
Roast beets for about 1 hour (they should be easy to pierce with a fork).
Let cool before peeling off skins. I cut off the two ends and then peel the remaining skins.
Be careful as beets make everything they touch a deep purple but it will wash off your fingers.

Salad:
Toss washed arugula, beets and crumbled goat cheese in salad dressing, sprinkle with a little cracked black pepper and enjoy!

For a printable recipe click here

Bison: A New Take on Chili

Last Saturday, I braved the rain and headed to the Durham farmers' market. I was intrigued by the Sunset Ridge Buffalo Farm stand selling bison meat on a previous visit so I decided to buy some and take a stab at cooking it. I love chili of all kinds--red chili, white chili, chicken chili--and figured that a bison chili would be a good place to start with this new meat. I used sweet peppers that were also from the farmers' market as well as the NC BBQ sauce discussed earlier.

This chili could definitely be made with ground beef or turkey, but if you get the chance, definitely give bison a try. It's more flavorful than turkey and much better for you than beef. For more information on bison and recipes using it, check out the Sunset Ridge website or the National Bison Association's website. You could also take your own favorite chili recipe and substitute bison!

Bison Chili:

• 1 T olive oil
• 1-2 cloves garlic, minced
  
• 1/2 diced onion
• 1 lbs. ground bison
• 1 T steak seasoning
• 2 T chili powder
• 2 tsp cumin
• 1-2 sweet peppers, diced (I used a combination of red and yellow)
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can diced tomatoes (I used fire roasted but regular would work too)
• 1 8 oz can tomato sauce
• 1/3-1/2 c bbq sauce
  
• Dash of hot sauce (Or several if you like it spicy)
• Salt and Pepper

Heat the olive oil in a deep skillet or soup pot over medium heat.
Saute the onions and garlic for a few minutes.
Add the bison meat and break into small chunks.
Season the meat with steak seasoning, chili powder and cumin.
Brown the meat almost completely and then add the peppers.
Finish browning the meat then add the next 5 ingredients.
Bring the chili to a bubble and add salt and pepper to taste.
Serve over rice and top with any of your favorite toppings (cheese, diced tomatoes, onions).

For an easy side dish, try roasted broccoli, which is nuttier and more flavorful than steamed broccoli:

Slice the broccoli into spears and toss it with olive oil, black pepper and parmesan cheese. Spread the spears in one layer onto a cookie sheet sprayed with Pam. Roast in a 450F oven for 15 minutes. Enjoy!

For a printable recipe click here

Six Plates: Good Wine

Six Plates is currently my favorite wine bar in Durham. The food is good, but I always go for the wine. The menu is set up with six small plates of food with a wine to match each plate. Each glass of wine costs around $6-8 and the additional glasses listed on the board are as low as $5. The wine selection comes from around the world and there's something to match everyone's taste. And owner Matthew Beason and his staff are always willing to make suggestions.

This last visit I decided to start off with a glass of Xarmant Txakoli from the Basque Country, Spain. Immediately the wine stands out for the number of x's in the name and was made famous by Dhani Jones on Dhani Tackles the Globe. But upon first sip, it is clear that this wine stands out without any publicity. It's made from the grape called hondarribi zurri and, although not sparkling, it definitely has a slight effervescence. With very little residual sugar, the wine is quite dry but has tons of flavor. It's definitely worth trying! And with a name that's hard to pronounce, it should be easy to spot on the menu. Six Plates often has it by the glass, so give it a try next time you're there.

In addition to the six wines matching the six plates, and the glasses listed on the board, the menu contains page upon page of wines by the bottle. The list includes sparkling, white, pink and red wines from around the world ranging from only $20 a bottle to well over $100. So whatever your taste and budget, there are plenty of wines to choose from. All in all, Six Plates is definitely worth a visit. Stop in for a light meal or just a glass of wine. And check the website for news on live music, events and menu changes.