26 July 2010
Tasting at The Boulevard Market July 24
Occasionally I get a bug to try out new recipes on my customers! I hope that they enjoy, I know I enjoy feeding them! This past Saturday was no exception. Michigan has been ridiculously hot this summer and I needed some dishes that required absolutely NO indoor cooking! Fun, local, seasonal fare that's FULL of flavor and interesting to eat. I hope you enjoy as much as I have!
1 small watermelon, rind removed, seeded and sliced
1 medium red onion, thinly sliced
1/2 lb. Bleu Affine cheese
3 Tablespoons Balsamic Vinegar (I used our Boulevard Market bottled one!)
3 Tablespoons Lemon Juice
1/4 cup Extra Virgin Olive Oil (I used Mas Portell brand from Spain)
Salt and pepper
Toss to combine watermelon, onion and bleu affine cheese. In a small bowl combine vinegar and lemon juice. With a whisk, add olive oil in a thin drizzle, constantly whisking until emulsified. Salt and pepper to taste.
I laid my fruit and cheese out on a large platter and drizzled with the dressing. Magnificent!
Halloumi & Sweet Corn Salad
3 large ears of sweet corn, blanched and cut from cob
4 ounces Piqullo peppers, sliced (These are Spanish peppers that have been roasted and peeled)
1 package Halloumi cheese, approx. 8 ounces
2 Tablespoons fresh chives
1/4 cup Extra Virgin Olive Oil
Salt and pepper
Grill Halloumi over high heat until browned and crispy. Combine cheese, peppers and corn.
In food processor, pulse chives and oil until pureed.
Drizzle Chive Oil over vegetables and toss to coat. Salt and pepper to taste.
I only used about 1/2 of the chive oil recipe on my dish and saved the rest to use on chicken!
Grilled Zucchini in Seasoned Butter and Fresh Chevre
2 Small Zucchini cut 1/3 inch thick on a bias
1/4 cup Four Corners Creamery Cultured Butter, room temperature
1 teaspoon smoked paprika
1 teaspoon fresh, minced Chives
salt & pepper to taste
6 ounces Four Corners Creamery Fresh Goat Cheese, crumbled
In a small bowl, combine herbs and butter until well mixed.
Brush zucchini with olive oil and place on grill grates over high heat. Grill about 5 minutes per side until a bit softened and lightly browned. Toss with butter and sprinkle with goat cheese. Serve warm.
Grilled Camembert with Blueberry Compote
8 Ounce Le Chatelain Camembert
1 Tablespoon Olive Oil
Heat grill over high heat. Brush cheese rind with olive oil. Grill cheese for 5 minutes on one side, flip and grill additional 4 minutes. Grill any longer and you run the risk of the rind splitting and cheese leaking out! (Been there, done that!)
2 cups fresh Blueberries
1/2 cup sweet onion, chopped
1/2 cup brown sugar
3 tablespoons Balsamic Vinegar
1 tablespoon corn starch
Put all ingredients in a small sauce pan and cook over medium low heat until fruit has softened and sauce has thickened, about 10 minutes. Serve hot or cold over warm Camembert or serve with hot or cold meats.
I am the first to admit I can be the queen of substitutions. You can always use what you have or like, however, because of the simplicity of these salads, exceptional ingredients are a must! I made the corn salad with fresh roasted red peppers and it was good....but the smoky, rich, piquillo peppers made it great! Enjoy!