Recipe: Pepper & Tomato Gazpacho, Peach & Feta Salad, Turmeric Roasted Halibut, Garlicky Swiss Chard

Jun 27, 2017 • Alex Matisse

Recipe: Pepper & Tomato Gazpacho, Peach & Feta Salad, Turmeric Roasted Halibut, Garlicky Swiss Chard

Recipe: Pepper & Tomato Gazpacho, Peach & Feta Salad, Turmeric Roasted Halibut, Garlicky Swiss Chard

Inspired by our Yuzu glaze and the summer produce explosion at the Asheville City Market right now, and a menu from David Tanis’s A Platter of Figs  - we cooked a dinner celebrating yellow in all its glorious hues. Veggies and flowers provided by the always-inspiring The Culinary Gardener and Ten Mile Farm

PEPPER + TOMATO GAZPACHO

adapted slightly from Samin Nosrat's recipe via NYT

2 yellow bell peppers - seeds and ribs removed

2.5 pounds yellow heirloom tomatoes

1 red onion

2 Persian cucumbers - peeled

1 serrano pepper - seeds and ribs removed

2 cloves garlic - peeled 

1/2 cup extra virgin olive oil 

1 tablespoon sherry vinegar

salt to taste

Roughly chop the peppers, tomatoes, onion, cucumbers, pepper, and garlic -  and place in the bowl of a food processor. Add vinegar and blend on high speed until smooth. With the food processor running, slowly drizzle in olive oil. Strain mixture through a fine mesh sieve into a large bowl - using a spatula to work contents through. Season with salt to taste, and more vinegar - depending on the acidity of your tomatoes. Garnish with any variety of toppings - we used freshly made olive oil croutons and basil oil. 

PEACH + FETA SALAD

2 pounds barely-ripe yellow peaches

1/4 cup feta cheese - crumbled

small handful of basil

2 large shallots - peeled and thinly sliced

juice of one lemon

1/4 cup olive oil

First, pickle your shallots - Place shallots into a small bowl with a teaspoon each of salt + sugar and lemon juice. Stir to combine and let sit for at least an hour.  

Meanwhile, cut the peaches into bite-sized wedges and add to a large bowl along with the feta cheese. Whisk the olive oil in to the shallots and their pickling brine - and pour over the peaches. Gently stir to combine and top with basil chiffonade. 

TURMERIC ROASTED HALIBUT WITH ANCHOVY BUTTER

2 halibut fillets - portioned and pin bones removed

2 tsp ground turmeric

1/4 cup unsalted butter - room temperature 

2 anchovy fillets 

1 clove garlic - peeled

zest of one lemon

pinch of salt

Preheat your oven to 450 degrees. Dust the halibut fillets with turmeric and set aside while you prepare the compound butter.

In a mortar and pestle mash together the garlic and anchovies with a small pinch of salt until they come together in a paste. Stir the garlic-anchovy mixture and lemon zest into the softened butter.

Place fish in a baking dish and spread a dollop of the anchovy butter on top of each fillet. Roast until fish is just opaque - about 10 minutes.

In holding true to the yellow theme, we served our halibut alongside yellow chard stems (recipe below) - but this would also be tasty with roasted fingerling potatoes or a tangy summer bean salad. 

SWISS CHARD STEMS WITH GARLIC AND LEMON

2 bunches of swiss chard

1 tablespoon butter

1 tablespoon olive oil

4 cloves of garlic - minced

juice of one lemon

Bring a large pot of water to a boil. Strip the chard leaves from their stems and set aside (Don't toss these! They're lovely quickly sautéed or stirred into a soup). Cut the chard stems in half lengthwise, and cut them into 3-4 inch batons. Season your water with lots of salt and blanch the stems in simmering water for about five minutes, or until tender. While the stems are cooking - fill a large bowl with ice water. Submerge your stems in the ice water to stop their cooking. 

Heat oil + butter in a large sauté pan over medium heat. When the butter starts foaming, add the garlic and chard stems. Cook until chard stems are lightly browned and garlic is fragrant - about five minutes. Turn off heat and lightly toss with lemon juice. 

 

Seconds To Some

Seconds To Some

To prepare for our seconds sale coming up this Saturday at our new production space on Short McDowell, I chatted with Amanda, East Fork potter and Production Manager, about quality control.