Vietnamese Peach Relish

Relish The Thought
I have a mango salsa that I love to make when we have grilled fish or, better yet—and more likely than not—fish tacos. It adapts this salsa recipe from Macademia-Crusted Yellowtail with Mango Papaya Salsa. Except, I leave out the papaya and double the mango. Nothing against papaya per se. But, I find it is too soft for my taste in a salsa. (That’s just me.)

As much as I dig my usual, it is never a bad idea to broaden your horizons and try something different. And, with the fresh peaches and nectarines coming into the market, I felt inspired. So, I tried something outside my norm. And, I think I have found a new favorite.

Peach Salsa is not a new concept, but this relish recipe is new to me, at least. And, it is less south of the border and definitely more Southeast Asia. This opens up a whole range of possibilities from grilled salmon to Halibut steamed in banana leaves. (Not that I always have banana leaves at hand, but a girl can dream. Don’t harsh my vibe, man…)

I like the funkiness that the fish sauce lends to it, and I am curious to see if a little lemongrass would work too…maybe next time.

This relish screams hot summer nights by the pool with some grilled shrimp skewers and a cold glass of white wine…though you could never go wrong with a Mai Tai if you’re feeling tropical.

Vietnamese Peach Relish Recipe
Adapted from Food and Wine
Yields 3 cups Read more…

Stone Fruit Summer Salad

Senior Salad
My daughter is graduating from high school this week. It goes without saying, that a lot is happening in our household. There have been awards dinners, championship softball games, the final this, and the final that. All of which leads up to the grand finale of the Graduation Ceremony.

The whirlwind doesn’t end there though. What comes next is a weekend of party hopping from house to house to celebrate not only your kid but all of the others who spent hours in your living room and backyard and who are for all intents and privileges, your family too.

So, when asked to bring something to said soirees, I immediately thought of this Stone Fruit Summer Salad that we talked about before. Stone fruits are just now coming into the market and are the perfect way to celebrate the season and your graduates.

Feel free to mix it up with the fruit you choose. The cherries are good right now and add a nice pop of color alongside some sweet fleshy apricots or peaches.

If I am making this for just my family, I will add some toasted pecans, or hazelnuts, or whatever you prefer for some crunch. (I leave them out for big gatherings to avoid problems with nut allergies.)

And even if you aren’t celebrating a graduate, this salad makes for a lovely warm summer evening meal.

Stone Fruit Summer Salad
Adapted from Joanne Weir’s More Cooking in Wine Country
Yields 6 servings Read more…

Rosé Marinated Stone Fruit with Burrata & Arugula

Warm Night Girl Dinner
The weather is getting warmer which, for me, means dinner al fresco on our back patio. It also means lighter fare and making use of the seasonal produce which is starting to roll into the store.

I am not typically a salad person, I leave that to my daughter, but there are some nights when a salad is exactly what I want. The dudes in my house definitely are not big salad eaters so I save salad nights for when it’s just the girls.

My go-to girls’ night salads almost always contain a combination of fruits and nuts (except when it’s taco salad night). One favorite is a spinach salad with cut fresh strawberries and spiced, candied pecans—finished off with a little blue cheese dressing from our cheese department. So good!

I am not opposed to changing things up. At this time of year, it is a safe bet that I will add any of the stone fruits coming into season. And, peaches, or apricots are always a good idea.

That being said, sometimes, early in the season, the fruit might need a little help. This is why I love the idea of marinating your fruit in something tasty before tossing it in your salad.

This idea for marinating your peaches in rosé for this Rosé Marinated Stone Fruit with Burrata & Arugula is brilliant. The marinade adds flavor and a pop of acid. Perfect!

Rosé Marinated Stone Fruit with Burrata & Arugula Recipe
Recipe adapted Foodv52

The quantities in this recipe are flexible and can be adjusted according to your taste. You can omit the prosciutto for a vegan version. Read more…

Neer Dosas

Dosa-Do
The world of bread in India is an unending rabbit hole of textures, flavors, and preparations. Seriously. You could fill an entire year just working your way through them all. It’s a journey I would be happy to take.

Some breads you no doubt have heard of like naan and chapati. But, there are plenty of lesser-known regional varieties like litti that are hard to find locally.

Unlike the bread baskets on the tables of restaurants in the US, Indian breads are an important part of the meal, not just a filling accompaniment. Forget forks, Indian breads are usually how you get those flavors to your mouth.

While I would never refuse a fresh and piping-hot piece of naan, I do like to seek out other options when I can. My favorite non-naan? That would be a tie between chapati and dosas. But, puri are great too.

Dosas are very thin South Indian pancakes that are similar to crepes and are most commonly served with chutneys and Indian pickles as a snack. They are a favorite of mine both for their flavor and because they are a fantastic vessel for tasty vegetable tidbits, sauces, and even soups. The issue with dosas is that there are plenty of ways to make them, adding another level to that rabbit hole.

I recommend starting with the most basic version when trying something new at home. While the most familiar dosa batter is made from rice and lentils that have been fermented, a Neer Dosa is made from only 3 ingredients and is not fermented at all. This makes it much lower maintenance and a great place to start—because making dosas can take a little time and practice to get them right.

Just like their better-known cousin, neer dosas should be served with a wide variety of chutneys and pickled veggies.

Neer Dosas Recipe
Yields about 8 dosas Read more…