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Menu: July 28, 2012

Monday, July 30, 2012 | Posted by Alex
Beer:
Saison
Saison Renaud
Descendant
Mystic Brewery, Chelsea, MA

Appetizer:
Green Gazpacho
Red Fire Farm, Granby, MA
Kimball Farm, Westford, MA

Salads:
Red lettuce w/ garlic, red onion, apple cider vinegar & olive oil dressing
Corn, basil & red onion
Tomato, kale & white bean
Red Fire Farm
Sherman Market / Baer's Best beans, South Hamilton, MA

Sides:
Bread Assortment
Hi Rise Bakery
Iggy's Bakery
Apricot Preserves
League of Urban Canners

Dessert:
Sea Salt Brownies

RECIPES:

Green Gazpacho
Adapted from Ottolenghi's Plenty
  • 2 small green peppers, deseeded
  • 6 mini cucumbers (12oz/350g in total), peeled
  • 3 slices stale white bread (4¼ oz/120g in total), crusts removed
  • 1 fresh green chilli
  • 4 garlic cloves
  • 7 oz/200g callaloo*
  • 3 oz mizuna*
  • 1 oz/25g basil leaves
  • 1/3 oz/10g parsley
  • 4 tbsp sherry vinegar
  • 1 cup/225ml olive oil
  • about 2 cups/450ml water
  • 8 3/4 oz/250g ice cubes
  • 2 tsp salt
  • black pepper
Croutons
  • 2 thick slices bread
  • 4 tbsp olive oil
  • Salt
* Callaloo (also known as amaranth leaf or dasheen) is an African-Caribbean green, sort of similar to chard or spinach. The original recipe calls for baby spinach, but we used a mix of callaloo and mizuna greens because they were in season and available from Kimball Farm.

The original recipe also calls for greek yogurt. We tested a vegan version with a from-scratch cashew yogurt, which was also delicious, but opted for this version, which is just vegetables.
  1. Start with the croutons. Preheat the oven to 375°F/190°C/Gas Mark 5. Cut the bread into 1"/2cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.
  2. Roughly chop up the peppers, cucumbers, chilli and garlic. Place in a blender and add the greens, basil, parsley, vinegar, oil, most of the water, half the ice cubes, the salt and some black pepper. Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.
  3. Lastly, add the remaining ice and pulse once or twice, just to crush it a little.
  4. Serve at once, with the croutons.

Tomato, Kale, & White Bean Salad
  • Olive oil
  • Garlic, thinly sliced
  • Salt and pepper to taste
  • Red pepper flakes
  • Dry white beans 
  • Grated lemon rind and lemon juice
  • Lacinato kale, trimmed of hard ribs and thinly sliced
  • Tomatoes
  1. In a large skillet over medium heat, heat most of the oil. Add garlic and salt. Cook, stirring often, for 5 minutes. Add red pepper. Cook, stirring, for 1 minute.
  2. Transfer to a large bowl. Toss with beans, lemon rind and juice. Cool to room temperature.
  3. Add kale, the remaining olive oil, salt, and pepper. Toss well.


Corn, Basil & Red Onion Salad
  • Corn, shucked
  • Red onion
  • Cider vinegar
  • Olive oil
  • Salt
  • Black pepper
  • Fresh basil, julienned
  1. In a large pot of boiling water, cook corn for 3 min. Remove to a bowl of ice water. 
  2. When corn is cool, cut off cob. 
  3. Toss corn with everything except basil and chill.
  4. Right before serving, mix in basil. 

Watermelon and Mint Agua Fresca

Put watermelon through a food mill to remove seeds and most of the pulp. Puree mint in a blender. Combine, and serve over ice. Also good diluted with seltzer or still water. If you don't have a food mill, remove watermelon seeds and blend all ingredients.

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