Heirloom Tomato Galette

Last night I sat with Riley at the coffee table and colored with crayons. He scribbled and mostly wasn't watching what he was doing but somehow managed to make 98% of his markings on paper and not the table. I sat there drawing a picture of Elmo, thinking about how relaxing that moment was. There was a pivotal moment after dinner when I was faced with a fork in the road. One direction lead me to a kitchen full of dirty dishes, while the other lead to crayons. I chose crayons because the dishes will always be there. But Riley will not always be 20 months old with a bunch of crayons saying, "Mama, sit!"

Homegrown Tomatoes & Basil :: Set the Table

I think gardening has taught me something: not everything can happen right this very second. This is something many of us forget with our smart phones and fully stocked grocery stores. But pulling a tomato off a plant in your own back yard after waiting for weeks or months for the perfect color and size is infinitely more fulfilling.

Heirloom Tomato Galette :: Set the Table

Yesterday, I took one of my homegrown tomatoes and sliced it thinly, layered it over homemade ricotta cheese, and wrapped it all up in a flaky whole wheat crust. Just before we ate, I picked some fresh basil from the garden and sprinkled it over the top. It was so perfectly satisfying and just what a summer dish should be. The colors were gorgeous, the flavors were bright and clean, and the ingredients were simple and few.

So, we ate our tomato galette and then colored with crayons. It was the perfect end to a lovely summer weekend.

Heirloom Tomato Galette

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 5T unsalted butter, placed in the freezer for 30 minutes-1 hour
• 1/4 cup ice water
• 1 egg white, lightly beaten
• 1 medium heirloom tomato, thinly sliced
• 1/3 cup ricotta cheese
• 1 egg, lightly beaten
• 1 recipe whole wheat pastry dough
• chopped fresh basil for garnish

Instructions

1. In a large bowl, combine the flour, salt, and butter. If you froze the butter (which I highly recommend) use a medium-large sized cheese grater (not a microplane) to grate it into the mixing bowl.
2. Using your fingers, combine the dry ingredients with the butter until the mixture resembles small crumbs.
3. Using a tablespoon, slowly add the ice water 1 scoop at a time. Do this until the mixture holds together well and is not dry or crumbling.
4. Gently knead the dough until it comes together completely. Gather the dough into a disk and wrap with plastic wrap. Place in the refrigerator for half an hour and up to 2 hours.
5. Preheat the oven to 425 degrees F.
6. On a lightly floured surface, roll out the dough in a circle that is about 10 inches in diameter. In a small bowl, combine the ricotta with the egg. Season with a little salt and pepper. Spread the ricotta mixture in the center of the dough, leaving a boarder of about 2 inches. Layer the tomato slices over the ricotta. Gently fold the edges of the dough over the outer edge of the tomato slices, pressing lightly to seal. Brush the top of the crust with a little heavy cream.
7. Bake for 20-25 minutes or until the crust is golden brown and the tomatoes look just barely cooked. Sprinkle with the basil and serve.

Comfort Food Friday at Whole Home News

My newest Comfort Food Friday post is up at Whole Home News! Click here for the recipe for Cheesy Polenta with Pesto and a Fried Egg. So. Delicious.

Simple Poached Salmon Recipe

The past 2 weeks have been a bit of a whirlwind. Brad, Riley, Decorah-the-dog and I got in the car at 5:30am on July 13th and drove until about 10:00pm. Riley slept a total of 20 minutes the whole day. Decorah-the-dog bolted out of the car at a gas station and got hit by a car (she's fine, thankfully) and we all felt a little bit of "what on earth were we thinking?" as we drove through Nebraska and into Iowa. But that night, we stayed with some dear friends from our Luther College days. That was all we needed to remind us that this trip was going to be worth it in so many ways. The next morning, we lingered at our friends house after enjoying some scrambled eggs, avocado, and toast (my favorite breakfast combo!), and headed further east. We spent the next night in Indiana with some family that we rarely get to see. The next day, we drove north to Saugatuck, Michigan to stay with friends we met in Tokyo. They have a summer home there and are very close to the lake. We spent time chatting about our days in Japan, wondering what the coming years will hold for us all, and feeling determined to make this trip a yearly event.

For the most part, the majority of the trip went smoothly. We had a few bumps in the road but we all made it from Michigan to Minnesota in one piece, even after getting lost on the Upper Penninsula in Michigan at 1:00am. It's scary-dark there at night. There are no street lights, very few buildings, and when there is a bridge closed things get very complicated, as we found out.

Family Portrait @ Lake Michigan

In spite of all the bumps in the road, we have made some wonderful memories on this trip. I got to meet up with some blogger buddies, which was SO great. Living in Japan, I found myself wishing that I could meet more people from the blogging community in person. (It's a little difficult when you live on the other side of the globe.) So this was a great thing to be present for. We enjoyed a little lunch, some cocktails, and got to know each other a little better. Thanks to Kristen from Dine & Dish, Liz from The Lemon Bowl, and Sheila from Eat 2 Gather for being so nice and welcoming!

Torch Lake

Decorah Swimming in Michigan

Now, Riley and I are in Minnesota with my parents, Brad and Decorah-the-dog have gone back to Colorado, and we are soaking in what little is left of summer. We just got back from Duluth yesterday, which was magical as always. I'll write more about that later. For now, I want to share one of my new favorite ways to prepare salmon: poached. It's light, simple, and healthy with lots of fresh flavor using seasonal ingredients. I have always loved salmon. It was one of my favorite foods in Japan, too. We would have it at least once a week at our house and it was always the first type of sushi we would order. You can't go wrong with a classic, right? Riley loves salmon too, which is great because it has so many good things in it to help him grow. That makes everyone happy!

Salmon Monster!

He's huge, isn't he? He'll be 2 years old in 4 months. FOUR MONTHS. Just sayin'.

Salmon for Poaching

This salmon is poached in white wine, a tiny bit of butter, and lots of fresh herbs. I use whatever is available, but I've written my favorite combination in the recipe below. From start to finish, this takes less than 30 minutes to prepare and dirties very few dishes (always a plus at my house).

All you need is a skillet with a lid and you're all set!

Herbs for Poaching Liquid

Poached Salmon Recipe

How to Poach Salmon

I used salmon without the skin, which worked well in my nonstick skillet. Skin-on is the more traditional way to go, but either way will work beautifully. If you have salmon that has an especially low amount of fat in it, I would suggest adding a touch more butter to the poaching liquid but that is totally optional.

Incidentally, this meal is the perfect light solution to dinner after a long road trip. Perfect with a salad of mixed greens, blueberries, and Gorgonzola cheese.

Simple Poached Salmon

Recipe adapted from Simply Recipes

• 1 lb salmon fillets or large piece of salmon
• 1/2 cup dry white wine
• 1/2 cup water
• 1 teaspoon butter
• 1 bunch fresh chives
• 3 sprigs fresh thyme
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• salt and black pepper

Season the salmon with salt and black pepper.

In a large, nonstick skillet, combine the wine, water, butter and herbs. Bring to a simmer over medium heat.

Add the salmon, skin side down if it has skin, and cover. Cook for 5-10 minutes depending on the size of the salmon and how done you'd like it.

Season with additional salt and pepper if necessary. Serve immediately.

French Tartine + Bastille Day

Brad and I spent a couple of days in Paris during our honeymoon 6 years ago. On the whole, the trip was a dream. The memories we made (and the food we ate) on our honeymoon still bring a smile to my face. It was just what a honeymoon should be. We had been traipsing around Italy for 10 days, 5 of which were spent without our luggage thanks to the airline. We adored Italy, but the heat, especially in Rome, was almost unbearable. It was late June/early July and tourists were everywhere. The day we left, we were taking a train from Florence to Paris. Somehow, we got the only slow taxi driver in the entire country. He crawled at a snail’s pace through the streets, vespas zoomed past our open windows and Brad continued shouting, “Avanti! Avanti!” because our train, if it was on schedule, would be leaving the station in the next 5 minutes. For some reason, the driver just didn’t pick up on our urgency. Or maybe he just thought we were uptight Americans who needed to chill out. Which is possible.

Herb Mayonnaise :: Set the Table

We eventually made it to the train, which was running a perfect 15 minutes late, leaving us with just the right amount of time to run with our luggage to our train car and hop on just before it began chugging away from the station. Sweaty and out of breath, we settled into our car and prepared for the romantic journey from Italy to France. Earlier that day, Brad had eaten a somewhat sketchy looking sandwich from a street cart in Pisa. To make a long story short, that sandwich ruined our romantic ride. Instead of whispering sweet nothings in each other’s ears, I was nursing my new husband back to health.

French Tartine Recipe :: Set the Table

When we arrived in Paris, we were exhausted, stressed, and generally deflated from the bumps in the road...er...tracks?...that we had experienced. But when we took our first steps onto the sidewalk in Paris, I immediately felt at ease. That city just feels like home to me, despite the fact that I’ve only been there twice. My rocky high school French came back to me and I gave rough instructions to our taxi driver. She was a beautiful African woman who greeted us with a huge smile and joyfully complimented me on my French. I did not deserve complimenting, but I appreciated the sentiment.

Tartine with Hard Boiled Eggs & Herb Mayonnaise

After the hot haze of Rome and the thick crowds of tourists in Florence, we were relieved to find Paris to be relatively calm. The air was crisp and cool and we felt immediately refreshed. After stopping at our hotel room to freshen up and drop off our bags, we headed out to find lunch. We kept it simple and classic with a Croque Madame for Brad and a salad with fresh vegetables, hard boiled eggs, and a light, herby vinaigrette for me. With crisp white wine in hand and fresh baked bread perfuming the air, we sat at a table outside and people watched, as Parisians do. It was lovely.

On July 12, we left Paris. I was sad to leave but grateful for the time we were able to spend there. Had we stayed just 2 more days, we could have experienced Bastille Day in France. Bastille Day is a celebration of freedom, similar to the 4th of July in the United States. People celebrate with food, drinks, and other festivities to commemorate an important event in French history.

French Tartine for Bastille Day :: Set the Table

If you’d like to celebrate along with the French, I would recommend trying this French tartine and a glass of Chardonnay. Arrogant Frog wines sent me a bottle of their Chardonnay and their Pinot Noir, which each pair beautifully with this light but flavorful open-faced sandwich. Arrogant Frog wines are from the Languedoc region of France. The Chardonnay is light and crisp, perfect for hot summer days. The Pinot Noir is flavorful, medium bodied, and easy to drink, no matter the time of year or occasion. I’ve added both of these wines to my Wine Bar page where you can find other affordable, delicious wines to pair with your next meal.

So, enjoy a simple, classic French tartine and a glass of French wine to celebrate Bastille Day. Because freedom, regardless of whose it is, is always worth celebrating.

Arrogant Frog Wines :: Bastille Day Recipe

French TartineMakes 2 tartines

• 2 slices of bread, toasted (I use whatever bread I have around)
• 2 hard boiled eggs, sliced
• handful of grape or cherry tomatoes, quartered
• 4 tablespoons Herb Mayonnaise (recipe below)
• salt and black pepper

Spread 2 tablespoons of the herb mayonnaise onto each slice of bread. Arrange the eggs and tomatoes on top of the mayonnaise. Spinkle with salt and pepper to taste. Serve with a glass of Arrogant Frog Chardonnay or Pinot Noir.

Herb Mayonnaise

• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• salt & black pepper

Combine all the ingredients in a small bowl and stir until smooth. Season to taste with salt and black pepper.

*Full disclosure: The wine was sent to me with no obligation to post. I was not paid to promote Arrogant Frog aside from receiving the bottles of wine. All opinions are my own. I never post something I don't want other people to know about!

Comfort Food Friday Catch-Up

In case you missed them, here are photos and links to my most recent Comfort Food Friday posts over at Whole Home News.

Buttermilk Fried Chicken

Crispy on the outside, tender and juicy on the inside. Perfectly fried chicken is a summertime staple when it comes to comfort food. Click here for the full post and recipe.

chicken3-61

Grilled Cheese Sandwich with Heirloom Tomato and Maple-Bourbon Bacon Jam

And then there's this grilled cheese sandwich. I must say, this might be the most perfect grilled cheese ever. Sharp cheddar cheese, thick slices of heirloom tomato, and Maple Bourbon Bacon Jam between slices of buttery toasted bread. Click here for the full post and recipe.

Grilled Cheese with Heirloom Tomato & Bacon Jam

Stay tuned for another new Comfort Food Friday post next week!

Greek Panzanella

There is no way to accurately express how fortunate I feel today. I try to never take my friends and family for granted, but in the hustle and grind of daily life it can be hard to remember that you're not alone. This past weekend, my 30th birthday weekend, I was surrounded by love and laughter and joy. There is no better way to enter a new decade than to be without fear or regret because you're laughing too hard and are too full of happiness for any of that business.

Grape tomatoes

In addition to having lots of fun celebrating my birthday, I was able to spend some quality time with my sister, Rebecca. We laughed until we cried. She helped me clean my refrigerator. It was magical.

Before the whirlwind weekend began, I had some quiet time with my new favorite salad. I washed ruby red grape tomatoes and marveled at the tiny beads of water on their perfect skin. I toasted cornbread to make croutons that had just enough bite to carry the vinaigrette without turning to mush. There were cucumbers, red onion, kalamata olives and feta cheese involved. Everything was drizzled with a nice lemon-basil vinaigrette. I enjoyed every sweet-salty bite.

Cutting Cornbread into Cubes

If you've been looking for a salad to serve for the 4th of July, this would be fabulous. If you need to transport it, keep the cooled cornbread croutons in a separate container/baggie until time to serve. Add the bread and vinaigrette at the same time and toss the whole lot together.

After my indulgent weekend, I'll be looking to this salad to fill me up but keep me feeling healthy this week.

And with that, I officially begin my first week as a 30 year old. Here goes nothin'!

Greek Salad with Cornbread

Greek Panzanella

Makes 6-8 servings

• 4 loosely packed cups baby arugula or baby spinach
• 1 pint cherry or grape tomatoes, cut in half
• 2 baby cucumbers or 1 medium cucumber, cut in half lengthwise and sliced
• 1/2 of a small red onion, very thinly sliced
• 1/3 cup kalamata olives, cut in half
• 2 cups cornbread or french bread, cubed
• 1/2 cup crumbled feta cheese
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon honey
• 1 small garlic clove, crushed

Instructions

1. Preheat your oven to 250 degrees F.
2. Spread the bread cubes on a parchment lined baking sheet and bake for 1 hour or until slightly dried. Let the bread cool completely.
3. Meanwhile, combine all the salad ingredients except the bread in a large bowl. Toss to combine.
4. Add the ingredients (except the garlic clove) for the dressing in a small bowl. Whisk to combine. Add the crushed garlic clove and let the dressing sit for at least half an hour. (Alternatively, you can mince the garlic and whisk it in but this makes for a stronger garlic flavor.)
5. Taste for seasoning.
6. Add the bread to the salad and toss to combine.
7. Drizzle with 1/3 cup of the dressing, adding more if you feel like you need it.
8. Toss the salad to coat it with the dressing. Serve immediately.