A bout of recent home cooking exploits in which I focused on vegetables in my quest to finish the summer on a healthy note. Pictured above is a fig and ricotta salad with fresh figs found at Whole Foods last weekend. I used leftover chive oil and balsamic reduction from some dishes you'll see below to round out the dish along with pecans and broccoli sprouts. I'm pretty happy with how this disk looked and tasted.Roasted beet salad, goat cheese and charred pecans, finished with O & Co. Massimiliano Geraci olive oil, and more balsamic reduction (hey, once you reduce some balsamic, you'll find ways to use it!). Thanks to #DudeBro for turning me on to O & Co. olive oils (can be found at Star Provisions for you locals).
From a recent dinner with friends at my house: steak tartare and fried oyster with pickled red onion and roasted red pepper. This was my riff on a memorable dish I had at Mike Lata's, The Ordinary in Charleston last summer. I was pleased with how this turned out. The contrast of crispy hot oyster and cool, rich, raw beef is a winning combination.
From the same dinner, the first course was a smoked beet salad with goat cheese/buttermilk crema and charred pecans. Got this recipe idea from John Currence's excellent newish cookbook, Pickles, Pigs & Whiskey. Beets. I like 'em, in case you haven't noticed.