Flourish Magazine

Flourish Fall 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

Issue link: http://www.ifoldsflip.com/i/175158

Contents of this Issue


Page 37 of 55

Johnny Cakes with Cherry Tomato and Corn Relish. "I particularly like the white corn because it is sweetest," she opines. "It also has a tendency to be more consistent. We're going to have some nice corn definitely through the end of October. My favorite way is to grill it, season with a little bit of sea For the garnish: Crumbled blue cheese of your choice mixed with chopped fresh basil and chives to taste, for garnish when serving. On a lined baking sheet pan, combine halved heirloom to- salt, fresh pepper and a flavored butter. It's messy but oh-so- matoes of your choice with minced garlic, oil, salt, pepper and good." olives. Vary the proportions of ingredients to your taste. Smith loves working with seasonal produce because the pro- Roast the ingredients at 350 F for 30 minutes or until toma- duce drives the menu, so she always gets to create something toes are lightly browned. Allow mixture to come to room tem- new. perature. "You don't want to cook the same thing all year long; you get Top each piece of grilled bread with a tablespoon or two of bored. I love the seasons. Sometimes they can be challenging, warmed tomato mixture. Garnish each piece with crumbled and sometimes just a lot of fun," she says. "Like life." blue cheese and herbs and serve immediately. Here are three recipes celebrating heirloom tomatoes, zucchini and sweet corn: HEIRLOOM TOMATO BRUSCHETTA WITH HERB OIL AND BLUE CHEESE From chef/partner Aaron Wright, Tavern at Lark Creek, Larkspur ZUCCHINI DORÉ From Paul Della Santina, chef and co-owner of Marin Joe's, Corte Madera Serves 4 to 6. If you are planning this as an appetizer or side dish, figure one 3 to 4-inch round zucchini per person. Serves 4 to 6. 3 eggs For the Herb Oil (makes 1 cup) Salt and pepper to taste 1 cup of extra virgin olive oil, broken down into ¼ cup and Flour for dredging ¾ cup Extra-virgin olive oil for cooking Assorted fresh herbs — parsley, thyme, rosemary — to taste How to make: Slice each zucchini lengthwise into lasagna- 1 to 2 teaspoons minced fresh garlic to taste like pieces ¼-inch thick, and square off the ends so the slices In a sauté pan over medium heat, cook the ¼ cup olive oil look like long rectangles. (You can also slice the zucchini into and sweat the garlic until it is soft and translucent but not rounds, but make sure each slice is approximately 1/4–inch browned. Stop the cooking process by adding the rest of the oil thick.) along with the fresh herbs. Set aside and keep in the cooler for repeated use. For the bread: Slice your favorite bread, such as ciabatta or sourdough, into 4 to 6 slices, cut ½-inch thick on the bias. Brush each slice with herb oil, then grill until lightly browned. Beat the 3 eggs in a bowl and add salt and pepper to taste. Place each slice of zucchini in the egg wash, then dredge in the flour and put on a piece of paper towel. Heat a pan with approximately ¼ to ½-inch olive oil, and cook the oil until it is piping hot and begins to smoke. Lay the slices of egged and floured zucchini in the frying pan, For the tomato topping: making sure the oil is bubbling. Brown the slices on both sides, 4 to 6 heirloom tomatoes, cut into ½ inch wedges (choose and add a little more salt and pepper to taste. whatever kind you like, or even mix them up) Fresh garlic, minced Extra virgin olive oil Serve piping hot out of the pan with some Italian parsley for garnish. Another option is to make a quick sauce of a melted pat of but- Salt and Pepper to taste ter, splash of white wine and a squeeze of lemon. Pour the sauce Cerignola olives, diced small over the zucchini and sprinkle with capers as well, if desired. 38 FLOURISH • FALL 2013 

Articles in this issue

Archives of this issue

view archives of Flourish Magazine - Flourish Fall 2013