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The whipped goat cheese is flavored with olive oil, vinegar, mustard, lemon juice and salt and pepper. To the dressing you’ll add 1/4 of a thinly sliced red onion. Using a food processor add crumbled goat cheese and whip until creamy. To finish, add heavy cream, lemon zest and whirl. Remove to a bowl and season to taste with salt. Using a platter, spread the goat cheese evenly on the platter. Just before serving, add tomato and peach wedges (and optional salad greens) and coat with dressing. Place the mixture on top of the whipped goat cheese and serve at once. Such liveliness from the ingredients. Although the combination sounded odd, the sensation in the mouth was fantastic. My husband and I thoroughly enjoyed this unique summer salad and you will too. I also had heirloom cherry tomatoes in my CSA box. Again, I went to my favorite source, NYT Cooking and found a recipe by Martha Rose Shulman for Pasta with Cherry Tomatoes and Arugula. For the recipe you’ll need a pint of cherry tomatoes, a clove of garlic, kosher salt, balsamic vinegar, 1 cup arugula leaves, fresh basil, extra virgin olive oil, fusilli (or farfalle or orecchiette) pasta, freshly grated ricotta salata or Parmesan cheese. The tomatoes are halved and marinated in a mixture of garlic, salt, balsamic vinegar, arugula basil and olive oil. Cook the pasta in generously salted water per the box instructions until al dente. Before draining, I suggest saving a cup of the pasta water. Once the pasta is done, drain, add the tomatoes and cheese and toss. If the pasta seems too dry, add a little bit of the pasta water at a time. Wow, what a wonderful dish. The heirloom grape tomatoes had a delightful flavor and mixed with the other ingredients, added a nice complexity to this simple sauce. My husband and I couldn’t get over how light the pasta tasted…a great meal! Before Jersey corn loses its sweetness, I suggest you literally run and buy 10 ears of corn to make Chef Joe Papach’s Summer’s End Sweet Corn Soup. Besides the corn you’ll need olive oil, 1/2 cup Vidalia onion, kosher salt, one cup chicken stock and either chives or scallions for garnishing. To start, slice the kernels off the cobs. Afterwards, I recommend scraping the cobs with the back of the knife to add more flavor to your soup. Using my KitchenAid K400 blender, I puréed the kernels. In a medium pot, add oil and diced onion, season with salt and cooked until translucent. Next, the puréed corn and chicken stock are added, brought to a boil so the flavors can meld. Take the corn mixture in batches from the pot and purée again in the blender. Wow, what a delicious and flavorful soup. The sweetness of the corn really shone through, it was creamy without the addition of any cream or thickener. If you’re a corn lover, you’ll love this soup. My oldest granddaughter started first grade this week. She’s in a new school this year having completed kindergarten at a private school. To celebrate this new adventure, I made one of her favorite snacks, vanilla scones. I used Mark Bittman’s recipe from The New York Times column, “Here to Help,” a recipe for Classic Scones. For the recipe you’ll need cake flour, salt, baking powder, granulated sugar, butter, an egg and heavy cream. I also added a teaspoon of vanilla. I was familiar with scone baking as I worked in a tea room for several years. I knew that you only needed enough liquid to hold the dough together. Although the scones could be made in a food processor, I decided to make by hand and to also use a box grater to shave frozen butter for the recipe. I wanted to get as much lift as possible from the dough. Instead of using a biscuit cutter or glass, I shaped the dough into a 3/4-inch-thick circle to cut 8 wedges. I also chilled the dough for 15 minutes, again, this was to get as much lift in the scones as possible. As the butter bakes, it releases steam thereby creating a more tender cake. To serve, I made a simple confectioners glaze with milk and a tiny splash of vanilla to drive home the vanilla flavor. What a great job I did, the scones rose nice and tall, had a tender crumb and were scrumptious. My granddaughter concurred that Nana did a good job. Pasta with Cherry Tomatoes and Arugula By Martha Rose Shulman New Times Cooking website/app Time: 20 minutes Servings: 4 Ingredients 1 pint cherry tomatoes, halved if small, quartered if large 1 plump garlic clove, minced or put through a press (more to taste) Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this) 1 teaspoon balsamic vinegar (optional) 1 cup arugula leaves, coarsely chopped 1 tablespoon slivered or chopped fresh basil 2 tablespoons extra virgin olive oil ¾ pound fusilli, farfalle, or orecchiette ¼ cup freshly grated ricotta salata or Parmesan (more to taste) PREPARATION
Tomato and Peach Salad with Whipped Goat Cheese By Alexa Weibel The New York Times Time: 15 minutes Yield: 4 servings Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 tablespoon whole-grain mustard, preferably Maille brand ½ teaspoon fresh lemon zest, plus 2 teaspoons juice Kosher salt and black pepper ¼ small red onion, very thinly sliced 4 ounces soft goat cheese or feta 6 tablespoons heavy cream 2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges 2 medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges 1 packed cup torn purslane, mâche or watercress (optional) PREPARATION
Sweet Corn Soup Recipe by Joe Papach The Harvey House Restaurant, Madison Wisconsin From The Wall Street Journal, September 25-26, 2021 “Slow Food Fast,” by Kitty Greenwald Time: 20 minutes Serves: 4 Ingredients 10 ears of corn, shucked, plus 1 cup freshly cut corn kernels 2 tablespoons olive oil 1/2 cup diced Vidalia onion 1 cup chicken stock Chives or scallions, thinly sliced, to garnish Preparation
Classic Scones By Mark Bittman The New York Times July 20, 2020 Time: 20 minutes Yield 8 to 10 scones Ingredients 2 cups cake flour, plus more as needed 1/2 teaspoon salt 2 teaspoons baking powder 3 tablespoons granulated sugar 5 tablespoon cold butter, cut into pieces 1 egg 1/2 to 3/4 cup heavy cream, plus more for brushing Directions
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