Radish, Cherry + Goat Cheese Salad

Radish, Cherry + Goat Cheese Salad

We went back and forth on what we wanted to do for our fifth wedding anniversary. At one point we had talked about taking a little weekend trip somewhere within driving distance.  As we discussed it further, the more it seemed like the wrong time for us to be going away and that it'd be so much more enjoyable to stay local. That's when we decided to instead make reservations at Oleana. We've been to most of the big dining establishments here, but Oleana was still one that we hadn't been to. Based on the reaction I got when I mentioned this to my food-loving friends, the fact that we hadn't dined there was a real shame. Going in, our expectations were exceedingly high and because of that there was a very strong possibility that we'd leave disappointed. "Well, the food was decent, but the service was terrible" or "I can't believe they would pair that with that! Gross!" Nope. None of that. The service was friendly and attentive and the patio area of the restaurant was the most romantic environment to celebrate an anniversary. The food was all executed beautifully: Buratta and fried eggplant. Octopus shish, Egyptian garlic sauce, sprouted lentils & fresh chickpeas. Spinach falafel, tahini sauce, beet yogurt & cress. Baby farm greens, pistachio freekah, cherries, homemade string cheese. Ok, I'll stop.

Radish, Cherry + Goat Cheese Salad

It was a special treat to go out for a few meals this weekend after doing a lot of cooking these last couple of weeks. I've been so inspired by all the produce that's graced the markets. I often just go to the store with no idea what I want (which can sometimes be a dangerous thing). I'll grab three or four items, developing a dish on the spot. And that's how this salad came to be. Certainly not traditional, but it works. A bit of a bite from the radish, sweetness from cherries, and a little tang from the goat cheese make this a lunch I plan on coming back to.

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Radish, Cherry + Goat Cheese Salad

Servings 4 as a side, 2 as an entree

Ingredients

4 cups arugula, washed, dried and coarsely chopped 6-7 radishes, thinly sliced 1 cup cherries, pitted (left whole or you can cut in half) 3 ounces soft goat cheese, crumbled Fresh dill Fresh mint Juice of half a lemon 1/4 cup olive oil 1 tablespoon honey Coarse sea salt or Kosher salt

Instructions 

1. In a large bowl, whisk together the lemon juice, olive oil, and honey.  Add the arugula, radishes, and cherries and toss to coat the salad with the dressing.

2. Transfer to a large serving platter. Sprinkle goat cheese over salad.

3. Using kitchen scissors, cut the dill and mint over the salad.

4. Sprinkle with coarse sea salt before serving.

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A Selection of Photos (and Outtakes) from "Raw Beauty" in the Improper Bostonian Summer Dining Issue

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Summer is most certainly here. No doubt about it. All I'm craving right now are things that don't involve the stove.

I recently photographed this spread of raw dishes from local restaurants for our alternative magazine, the Improper Bostonian. I wish I could take credit for the beauty of these images, but all of that goes to the talented chefs who prepared them: Will Gilson of Puritan (vegetable crudités), Rachel Klein of Liquid Art House (hamachi), Robert Sisca of Bistro du Midi (lamb tartar), Todd Winer of Pastoral (albacore crudo), Cassie Piuma of Sarma (Tunisian steak tartar), Leo Asaro of Tico (razor clam ceviche).

Click here to read the full article, "Raw Beauty".

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

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Cornmeal Pancakes + Blueberry-Rhubarb Compote

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No fear. That's what I tell myself as I go in with the spatula to give the pancake a flip. No fear. I don't know why it makes me so nervous. Is it the possibility that it won't land gracefully? That it'll splatter and become misshapen? I have to psych myself up.

You can do it Brian! It'll be ok! Just go for it!  I take a deep breath. Flip. Minimal splatter. Slightly misshapen. I grab one that's been cooling on a plate and dunk it in the pot of simmering rhubarb and berries. One bite and I no longer care if they look perfect. They taste perfect. That's all that matters.

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Cornmeal Pancakes + Blueberry-Rhubarb Compote

GILT_KINGSTON STATION-9979

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Servings 4-6 servings

Ingredients

For the cornmeal pancakes1 1/4 cup all-purpose flour 3/4 cup finely ground cornmeal 1 tsp salt 4 teaspoons baking powder 1 tablespoon sugar 2 eggs 4 tablespoons melted butter, cooled 1 1/2 cups whole milk 1 1/2 teaspoons vanilla extract

For the blueberry-rhubarb compote 1 pint blueberries, rinsed and stems (if any) removed 3/4 lb rhubarb, chopped 1/4 cup water 1/2 cup sugar Juice of half a lemon

Instructions 

To make the compote 1. In a pot, combine blueberries, chopped rhubarb, water, lemon juice and sugar.  Set over medium-high heat. When it reaches a boil, reduce heat to low and let cook for an additional 5 minutes.

2. At this point, the fruit should have softened. Gently mash the fruit with a wooden spoon. Once some of the bigger pieces are gone, let cook for an additional 5 minutes.

3. Set the compote aside.

To make the pancakes 1. In a mixing bowl, combine the dry ingredients and then give them a quick whisk.  In a separate bowl, whisk together the wet ingredients.

2. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine (lumpy batter is ok)

3. Lightly oil (or use non-stick spray) a non-stick pan.  Set pan over medium heat.  Once heated, your pan will be ready for the pancake batter.

4. For each pancake, spoon 1/4 tablespoons of batter into the hot pan. You should be able to fit at least two in the pan. Let cook on one side until bubbles start to form on top.  At this point, flip the pancake over (have no fear!) and cook for another couple minutes, until browned.

5. Serve pancakes with butter and blueberry-rhubarb compote.