Tag Archives: summer

Summer Grilled Sandwich

July 4, 2018

In New England, the celebrations surrounding the 4th of July are palpable; parades, center of town concerts, strawberry shortcake festivals. Weeks in advance, the white clapboard houses lining the proverbial main street, north street and south street don their festive regalia in preparation for independence day celebrations. Flags and buntings unfurl from their wintry storage places, with a brisk dusting off, they begin to don the front porches and entryways of various houses. Planters and hanging baskets begin to fill with red white and blue petunia or begonia and window boxes are outfitted with miniature flags on little gold-capped wooden sticks, the very same that line the brick pathways leading from street to the front doors of many houses this time of year. While the 4th of July conjures this very specific imagery, it celebrations also manifest in the form of backyard picnics, cookouts and potlucks.

continue reading

Summer Granita with Smith Teamaker & Stone Fruit

August 21, 2017

The thing with old properties is you are part of their story as much as they are a part of yours. It is a matter of stewardship rather than ownership, of learning how to live with them rather than in them. And you must get comfortable with the traces of other people’s lives, other people’s stories – for they are part of the story of the house. There is a kind of soulfulness in these traces they are part of what gives the house the depth, and that palpable personality I gravitate toward. continue reading

Grilled Eggplant with Sansho & Yuzu

July 26, 2017

There are certain things synonymous with summer. A mixture of childhood rituals, nostalgia, ideas I’ve collected and things I’ve lived along the way. Many center around activities like swimming in cool green salty water and the rest, unsurprisingly, around food – looking up from sandy beach seats to watch bi-planes pulling banners white against pure blue summer skies; the cooing of morning doves in the hot dawn; blueberry muffin making and black raspberry ice-cream in hand rolled sugar cones after dinner. continue reading

rye berry salad and an event recap

July 13, 2016

cottagefarm.krissyosheaphotography.2016-7 Cooking for a crowd is something for which I have the very greatest affection; the menu planning, ingredient shopping, kitchen prep and especially, those last few moments before the meal begins and everyone is seated together at the table. I even love the clean up. Washing and putting away all the plates and flatware and large platters; I ones I only ever use when serving a crowd.

Unsurprisingly, the Wednesday before my recent Boston workshop which I hosted with guest teacher Betty Liu, in the midst of all the bustling and prepping, I felt that familiar infectious excited happiness I always feel before an event. I could feel it bubbling up as I was driving back to the farm, windows down and heady hay scented summer air rushing in and a load of beautiful Five Fork Farms blooms in tow. I began to feel intoxicated with happiness . In less than 24 hours, accompanied by two of the loveliest food bloggers I know, Betty & Valentina, I would be standing in my kitchen, cooking for a crowd. We were preparing a lunch which relied on fresh ingredients, prepared simply, and using as much gorgeous produce from my gardens at CottageFarm as possible. Our gardens at the farm have been producing at such a rapid rate it was wonderful to have an excuse to cook up a big meal to share! To showcase without overworking or overcomplicating things is always my desired method of preparation. I simply want the food to be at its best and freshest and for this to shine through.  continue reading

grilled radicchio with olives and anchovy over egg fettuccine

June 13, 2016

cottagefarm.krissyosheaphotography.2016-59 Food, and gathering together at the table have an undeniable ability to create the greatest sense of comfort. Easy, unfussy food and a convivial attitude are the perfect catalysts to entice us to relax into the experience and linger at the table. When I dream of the perfect evening it is one full of the ebbs and flows of chatter and laugher over music, around a table laden with dishes and a distinctly unhurried feeling. Nothing brings me greater pleasure than seeing the table in the morning strewn with the odd dish or two and that new pair of taper candlesticks having all but burned away to tiny nubs.

The recipe below is one I have been making rather a lot lately, due in part to its ability to encourage a sense of comfort and invite us to linger at the table just a bit longer. The other reason for its successive appearance is that it includes moving the kitchen from the indoor ovens to the open fire of the outdoor grill. There is something about cooking over the open flame; it brings new flavor and possibility to ordinary foods. Grilling is also an excuse to stand outside, something I never miss to opportunity to do, with a glass of wine or the ubiquitous summer g & t in hand and enjoy the beauty of the season and the company of friends and family while you cook. It seems all the more social to cook on the grill, with people strolling up to chat and refresh drinks and take a turn maneuvering whatever is cooking over the flame. As the cook you can be in the center of the action as opposed to cordoned off away in the kitchen.

cottagefarm.krissyosheaphotography.2016-56 cottagefarm.krissyosheaphotography.2016-57 Finally I love this dish because it uses one of my favorite ingredients, radicchio. Grilling the radicchio, it’s as if it gives up its secret. Over the fire it transforms from a bitter stiff leaved chicory to something so much sweeter becoming supple and delicate . I am always amazed at how simply dressing it with a bit of salt and pepper and olive oil is so transformative when coupled with the grill. Even without pasta , the radicchio is worth making. It is lovely over a garlic white bean puree, or mixed in with simple greens for added texture. Its sweet smoky flavour also lend well to being smothered in chopped egg and drizzle with a bit of dressing and capers. I just love grilling up large deep red quarters of radicchio and watching as they turn to a beautiful deep plummy caramel.cottagefarm.krissyosheaphotography.2016-60

Use a fresh egg pasta. Cook it until it is only just tender, you want it to retain its toothsomeness.  Coupled with the tender smoky sweet radicchio and the richness from the olives and the brine from the anchovy this dish comes together in a way that is so satisfying I can only name it as true comfort food.

A little note on the olives and anchovies – if possible try to get cured olives rather than brined. they will be dark and wrinkly, not the prettiest, but their flavor is deep and dark and wont compete with the salt or brine of the anchovy. For the anchovy, I use the white fillets – they are brined rather than salt packed and have a fresh bright taste and do not require the same prep as the salt packed. I also love a tangy slice or two over a piece of baguette.

Egg fettuccine with Grilled Radicchio

serves 2

  • 1/2lb or 250g fresh egg fettuccine
  • 1 medium head of radicchio
  • 3 white anchovies  (brine preferably)
  • 1 Tsp chopped fresh rosemary
  • 3 Tbsp olive oil
  • 1/2 cup reserved pasta water
  • zest 1/2 lemon
  • 3 cloves of garlic
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp fresh chopped chives
  • 1/2 cup cured black olives
  • salt and pepper

Remove the outer leaves of the radicchio and trim the stem end. then cut the radicchio in half along the vertical and agin into quarters. you want to ensure that you have cut each wedge with a bit of the stem still on so that they hold together on the grill. Coat in olive oil then sprinkle them with salt and pepper. Place on the grill and turn every few minutes until sides are beautifully charred and the radicchio is tender. aprox 6-8 minutes. Let stand until you are ready to serve

Bring a large pot of water to a rolling boil add 2-3 Tbsp salt and return to a boil

In a small saute pan warm 3 Tbsp olive oil and add the smashed garlic cloves stir until fragrant. Then add the chopped fresh rosemary and saute again until fragrant. Then add the anchovy filets and saute until slightly crisp, breaking them up with the back of a wooden spoon as you go. Remove from heat and discard garlic cloves. Then stir in the parsley and lemon zest. Let it stand-off the heat while you make the pasta.

Add your fettuccine to the boiling water. Stir and test after 1 minute for doneness. Depending upon the freshness of your pasta, it may take anywhere from 1 -5 minutes to cook. Be careful not to over cook. Reserve 1/2 cup of the cooking water and drain the pasta.

Then add it to the saute pan with the anchovy mixture, toss well to coat. If needed add a little of the cooking water, bit by bit, until the noodles are coated well and evenly in the mixture. Then stir through the olives and plate the pasta. Add grilled radicchio quarters to each plat and sprinkle with fresh chives and a good crack of fresh black pepper cottagefarm.krissyosheaphotography.2016-58

 

Pickled Summer Strawberries

July 29, 2015

At the weekend, I set out in what can only be described as the most torrential rain of the summer. I was off to the Tate Modern to see the Agnes Martin retrospective. Having purchased tickets weeks ago – rains, winds nor floods were going to stop me and it was worth to every soggy-toed minute. Her work, which I had never seen in person – blew me away. 


It is ethereal but grounded –  it demands attention but also captivates – enveloping you as you stand in front of each uniform square canvas with its seductive textured whites and luminescent heavily brush stroked colors. 
Her work is painstakingly precise but achingly flawed – its this human element that gripped me more than anything – the perception of perfection but the reality of the imperfect, the bowed hand drawn lines and such. 


On the opening wall were are few words of Martin’s – “beauty is the mystery of life. it is not just in the eye. it is in the mind. it is our positive response to life”



This recipe is about preserving the beauty of summer for just a little bit longer – capturing the strawberries in their best moment, their sweetest – most beautiful – and savoring it for a little longer. Preserving is as much about the moment and the perception of perfection as it is about finding the beauty in the newly created.  These pickles have a personality of their own, the sweetness comes through of course but that subtle acidity from the vinegar and a bit of unexpected tang from the peppercorns compound the flavor of the berry so that it truly becomes something else. 
Of course I will advocate for using ingredients in the moment, but as you know, sometimes in summer especially, there are just too many materials peaking at exactly the same moment. This recipe is intended to preserve the flavors for a little longer but also prevent anything going to waste. 


I have been using the pickled strawberries, and the gorgeous deep pink pickling liquid in a variety of ways. I invite you to create your own flavors with them too.

I whipped a little ricotta with some salt and olive oil and spread it on rye, then I topped it with the sliced pickled strawberries, toasted walnuts and some fresh basil, chives and a drizzle of honey. 


I have also mixed the strawberries in with some fresh spinach, cold quinoa, almonds, blueberries and herbs for a lovely salad. 


Drizzle the liquid over yogurt in the morning or muesli  – the color against the white is heavenly – and reminds me of one of Martin’s paintings with is stark white background and glowy pink stripes. 


– enjoy

 Pickled Strawberries 

675 grams strawberries, washed & hulled
1 cup water
2 tbsp apple cider vinegar
1 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
3 strips of lemon peal
20 coriander seeds
20 pink peppercorns 
3 green cardamom pods, crushed
In a sauce pan over low heat,  lightly toast the cardamom, peppercorns and coriander seeds until fragrant (about 2 mins).

Then add the water, vinegars, sugar salt and lemon peel to the pan and bring to a light simmer over medium low heat. Stir until sugar has dissolved and ingredients have combined.  Then add strawberries to the pan, hull side down and simmer 2-3 minutes. Remove from heat and let the mixture cool. Place strawberries and liquid into a clean, lidded storage jar and store the refrigerator overnight. 
They will keep in the fridge for about 5 days or so. 



Fruits of Labor : summer tomato tart

August 28, 2012

Finally! the tomatoes are ready. The sun has been bright enough and hot enough to plump them up and they are delicious. I cant get enough. 
I have been eating them every which way, but this little tart is something special. Its quite easy, even with its made from scratch flaky crust. I love the presentation too – for a weeknight dinner, hot or cold, or so pretty for an occasion with friends. 
I like to mix and match varieties of tomatoes for texture, color and presentation. You can use any little molds you may have, just be sure to lightly grease the bottom & sides.  A larger tarte tin works well too. 
Bon Appetit!

For the Crust: 
      1 1/3 cups all-purpose flour
      1/4 teaspoon sugar
      fine sea salt
     1/2 cup cold unsalted butter. cut into 1/2 inch dice 
    1/4 cup ice water 


***try to process & touch this dough as little as possible. that will keep it tender 


in a food processor (i use my hand blender attachment) combine the flour, sugar & 1/4 teaspoon salt. pulse to mix. 
add the butter and pulse until the mixture resembles coarse crumbs. If you are using a food processor keep the dough in the machine and slowly drizzle in the ice water. If not, I dump the mixture out into a stainless bowl and very gently mix with my hand as I add the ice water. When the dough forms a loose ball turn it out onto a lightly floured surface and pat it into a disk. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to overnight. 
Remove dough from refrigerator about 20 mins before rolling it out. 


For the Filling:
5 oz of fresh goat cheese. crumbled 
2-3 medium heirloom tomatoes. ripe. or substitute in some cherry tomatoes. cut into 1/4 inch thick slices. 
1 teaspoon of fresh basil. cut into strips 
1 teaspoon lemon thyme 
1 tablespoon EVOO. 
salt & pepper 


Preheat oven to 425°
Lightly flour your work surface and begin to gently roll out your dough. Dough should be about 1/8 of an inch thick or about 11″ round if using a tarte pan. Cut dough to fit and press gently into into greased molds. Trim any overhanging edges. Place dough lined molds on a baking sheet, cover with tinfoil and press lightly over the dough. You can use pie weights here if you wish. Bake about 10 minutes. Then remove foil and bake and additional 2 minutes or until crust is a light golden color. 
cool slightly. 


Reduce oven temperature to 400° 
Distribute goat cheese over the bottom of the crust and arrange tomato slices in a pretty fan shape. top with cherry tomatoes if using. Sprinkle basil, thyme, salt & pepper and a drizzle of EVOO over the top of each tart. 
Bake until tomatoes are slightly shriveled around the edges and the crust is golden. 30-40 minutes. 
transfer to a wire rack and cool. gently remove from pan and serve. 


I like to accompany mine with a lightly dressed frisee salad & soft boiled egg. 






*recipe adapted from Rustic Italian. domenica marchetti. 2011. 

Hunt Collection

April 26, 2011

i wanted to share some of the inspiration behind the Hunt Collection. named for the author of my favorite cook book of all time- Peter Hunt’s Cape Cod Cookbook. Hunt was the artist behind peasant village & member of the provincetown community. the depth to which he was connected to his community is evident in this cookbook, which for me, is so full of magic it makes me catch my breath each time i crack its pages. the hunt collection is meant to embody the ease of summer living on cape cod. As chic as jackie o in the most light, breezy and effortless of ways. the collection lies somewhere between a day on a cape cod beach and a humid summer’s evening in the back yard with gin&tonics and loads of good friends – 
a pallet of sun drenched & salt bleached days. 

 the marriage of rusticity and refinement, the quintesential new england charm. 

i hope you enjoy the collection

*photos: unknown. esquire. flickr. cottagefarm;hunt collection

farmers market. the sweet taste of summer

April 25, 2011

strawberries. synonymous with all things summer. they are finally ready. for the last few weeks we have been waiting and tasting the samples, but they werent ready. didnt have that sweet juicy ripeness that only the proper amount of summer sun can bring. so patient we had to be. yesterday however, all the sun and starts had aligned in the strawberry world and they were ready. 
they were still quite dear though, 3.50$ for a small pint, but the reward was worth it. i managed to get a photo before the were gobbled up – over yogurt with fresh local honey. 
next week i am hoping to make some sort of dessert, im still waiting for them to be at the market in abundance. but im thinking something with strawberries, basil and rich dark balsamic. maybe cheese cake. also isnt the linen i photographed them on divine. a huge thick linen kitchen towel, coming to the shop this week. 

i also found this beautiful food blog. My New Roots over at thecitysage. the recipes look gorgeous. i can not wait to try a few of the grain related ones. we arent vegetarians but eat meat only about once a week, if that so i am always looking for smart healthy new recipes. snow peas and pea tendrils and mint are also raging at the farmers market so i think i might make some of this simple mint pea dip and have it on toasts with a soft boiled egg one night for dinner.  

Cape Light – Joel Meyerowitz

August 24, 2010

its finally summer here in San Francisco – most of us were thinking it wouldnt happen, but here it is!


yesterday on sfgirlbybay, victoria took us on a tour of martha’s vineyard. it made me long for my childhood summers on the cape and islands. i swear there is something magical that exists only there and no where else.

photographer Joel Meyerowitz captures my feelings for this place so well. his photos from the series Cape Light serve to satiate my longing…at least for now.
hope you enjoy