Notes from Debbie's Kitchen
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Wow, watermelons... heirloom tomatoes... summer is definitely here! This week, just some more recipes; next week, I may continue on my 'everyday cooking' discussion ;-)  - Debbie
 
 
Gonna start with another 'cooked radish' recipe. Don't be afraid to try this folks! Maybe I'll yet get our radish nay-sayers to think twice about slipping them into the 'trades' box...
 
Beef and Radish Stir-Fry
from a recipe in a Canadian online magazine called "Metro"
Serves 4
 
~ 10 oz. of beef strip, loin, or rib-eye steak [you could try other cuts also; I would!]
1 bunch radishes
1 bunch cilantro [I don't think they mean that much; a tablespoon or two when chopped should be sufficient]
1/4 C fresh or frozen peas [or dice up sweet green pepper]
2 tbsp. soy sauce
1 tbsp. cornstarch [or 2 tsp. arrowroot]
1 1/2 tsp. Chinese five spice powder
1 tsp. horseradish or wasabi (fresh or prepared), according to preference
1 tbsp. olive oil
 
Slice beef thin. Wash and slice radishes, but not too thin so that they remain crunchy. Mince cilantro and set aside. Blend soy sauce, cornstarch, Chinese five spice, and horseradish/wasabi in a small bowl.
In a skillet or wok, heat oil and saute slicesd beef. Add radishes and green peas [or diced sweet pepper], then sauce. Simmer 30 seconds or so, until sauce thickens. Cooked radishes turn light pink and become milder. Sprinkle with minced cilantro and serve. [I'd serve it with fresh steamed rice, or over rice noodles.]
 
 
Tomatoes, Arugula and Feta (or Chevre)
If you haven't eaten this magic combination yet, don't put it off another minute! No dressing is necessary; if you use Chevre instead of feta, perhaps only a little salt... but otherwise, combine the three however you like. You can serve it like a salad tossed together in a big bowl, or individually plated, or even make little tapas with a leaf or two of arugula, a piece of tomato [red, sungold, heirloom, doesn't matter], and a bit of cheese. The most important thing is to have some of each in every bite. Remember (the movie) Ratatouille? It's like that moment when he puts the cheese and mushroom together in the same bite ~ magic happens!
 
 
Heirloom Tomato and Watermelon Salad
inspired by an undated Bon Appetit clipping
 
heirloom tomato, cut into largish triangular bites
watermelon, rind trimmed, seeded, and cut into similar sized pieces
fresh basil leaves, chopped
olive oil
balsamic vinegar
 
Combine tomatoes, watermelon, and basil in a bowl. Whisk oil and vinegar together [two-to-one, oil-to-vinegar], and season to taste with salt and pepper. If you're good at making small batches of dressing, do so; if you tend to make bigger batches, toss the melon/tomato/basil salad with only a spoonful or two of dressing, to just lightly coat; you'll thank me later for this advice ;-) Too much dressing is a bad thing, in my book. You can always add a spoonful more if you think it needs it, but you don't want them swimming!
 
 
Beets with garlic-walnut sauce
by Mark Bittman (New York Times)
serves 4
 
2 lbs. red beets, about 4 large, trimmed of greens
1/4 C olive oil
6 cloves garlic
1/2 C walnuts
2 tbsp. to 1/4 C freshly squeezed orange juice
Salt and black pepper to taste
1/4 C chopped fresh parsley, for garnish
 
Preheat oven to 400 degrees. Wash beets well. While they're still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. They may cook at different rates [and can take longer if they've been refrigerated]; remove each one when it is done. (At this point, they can be refrigerated, still wrapped, for up to a week.)
 
Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic cloves and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
 
After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
 
 
Tatsoi with Pickled Onions
from an undated Chronicle clipping; attributed to a restaurant called Chenery Park in San Francisco. In the original recipe, it is to be served with grilled salmon, but I think it will be just fine as a veggie side dish for any number of things!
Serves 4
 
1 red onion, sliced
2 tbsp. sugar
2 tbsp. Champagne vinegar
1 lb. tatsoi
2 tsp. olive oil
Kosher salt and pepper to taste
 
Combine onion, sugar and vinegar in a mixing bowl. Let stand for 1 hour.
 
Cut leaves away from stems, leaving about 1/4-inch of stem attached [I'd leave more than that; the stems are tasty!]. Rinse and let dry.
 
In a large skillet, heat oil over medium heat; add onion mixture and saute 1-2 minutes. Add tatsoi and saute for 3-5 more minutes, until leaves begin to wilt. Add salt and pepper to taste.
 
 
Lentil salad with spinach, pecans and cheddar
Another undated newspaper clipping; Mercury News, I think!
serves 4
 
1 lb. lentils (about 2 1/2 C)
1 small onion, halved
1 carrot, halved
1 clove garlic
1 bay leaf
1/3 C pecans
4 tbsp. red or white wine vinegar
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 C olive oil
1 1/2 lbs. spinach, stems removed, leaves washed well
1/4 lb. aged cheddar cheese
 
In a medium pot, combine lentils, onion, carrot, garlic, bay leaf and enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard onion, carrot, garlic and bay leaf.
 
In a small frying pan, toast pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Chop them.
 
In large glass or stainless steel bowl, whisk together 2 tbsp. vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Add oil slowly, whisking. Shred half the spinach and put in a large glass or stainless steel bowl. Add the hot lentils, and toss with half the dressing, the remaining 2 tbsp. vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Toss mixture gently until spinach wilts.
 
Toss remaining spinach with remaining dressing and put on plates. Top with lentil mixture and toasted pecans. Using a vegetable peeler, shave cheese over the top.
 

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