Scape Pesto Crostini, Goats Cheese, Sugar Snaps 1 small bundle tender scapes (enough to make 1/2 cup scapes cut into pea-sized pieces) 1 Tbs. shelled sugar snap peas 1 Tbs. shelled, roasted, unsalted peanuts 1 Tbs. chopped cilantro 4-5 Tbs. or so olive oil 1-2 Tbs. finely grated Parmesan salt and pepper For the crostini: Toasted slices of baguettes Olive […]
Read more
Per Sandwich: 2 slices good white bread, e.g Pain D’Avignon’s white French Pullman unsalted or very lightly salted butter 3-4 ripe strawberries, thickly sliced 1-2 Tbs. sugar 2 Tbs. or so whipped cream Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) […]
Read more
This week’s market sandwich pops with color. It’s made with nasturtium flowers and leaves which are slightly peppery, and blue chive blossoms, sweet and only mildly oniony. The other main ingredient is Cloumage, a soft fresh cheese, sold at the market from Olio di Melli’s cooler of Massachusetts’ cheeses (and also available at the Windfall.) Flower flavors are often subtle […]
Read more
Per Sandwich: 1 egg salt, black pepper 1 Tbs. Hellman’s mayonnaise ¼ tsp. lemon juice ¼ cup pea greens, washed and dried olive oil, squeeze lemon juice 1 radish, well washed, with a little of its tail and greens left on Lower egg into a pan of boiling salted water, let water come back to a full boil, then dial […]
Read more
Our weekly recipes will be focusing on sandwiches this year – sandwiches interpreted in the broadest and loosest sense, including tartines, flatbreads, rolls (some fairly classic, some breaking all the rules) plus all kinds of quick-pickles, fixings and sandwich fillips. This week: herb-butter from scratch for your radish sandwiches. Choose the most additive-free cream you can find, grab a handful […]
Read more
Per person: 1 egg 1 slice white, rye or light whole-wheat bread ½ Tablespoon room-temperature butter ½ Tablespoon or so olive oil salt and freshly-ground pepper Crack your egg into a little cup. Butter bread on both sides. Stamp out a 2 to 2 ½ inch circle from the middle of the bread with a glass rim or cookie cutter. […]
Read moreSpring rolls, made with rice paper rounds, are lighter than the usual sandwich wraps, and very versatile. The young Falmouth chef who concocted this recipe, Shefali Singh, mostly uses regular rice wrappers from Amber Waves. She gets tofu from Windfall Market; unless you’re vegetarian or vegan you could use shreds of cooked chicken for protein instead. In place of bean […]
Read more
Our first recipe of the season features poached eggs. Add a poached egg and a simple sandwich becomes brunch or supper. If you suffer from fear-of-poaching, you might want to try this method. As a general rule, the fresher the egg, the easier it is to poach neatly. Older eggs with watery whites have an annoying tendency to become ragged. […]
Read moreMicro-greens are baby-plants with cut stems and leaves, as opposed to sprouts which are germinated seeds, eaten roots and all. Chefs love piling the little greens into tangled stacks on top of a nice piece of fish or meat – they add instant hits of flavor and texture and look so appealingly fresh. Use them to dress up scrambled eggs, […]
Read more