4/19/2012 Featured Recipes 19 Apr 12

4/19/2012 Featured RecipesTOMATO AND BEAN SALAD WITH GARLIC-CHIVE BLOSSOMS
– from Martha Stewart Living, 2002

1 small shallot, minced
1 T red-wine vinegar
2 T garlic chives, finely chopped
6 T extra virgin olive oil
1 t. coarse salt, plus more for seasoning
12 oz. green beans, trimmed and halved
12 oz. orange cherry tomatoes, halved
¼ cup garlic chive blossoms
Freshly ground pepper

 

Prepare vinaigrette: Combine shallot, vinegar, and garlic chives in asmall bowl; let the ingredients blend together for 10 minutes.
Add the olive oil slowly, whisking until emulsified. Set aside.
Prepare an ice bath and set aside. Bring a saucepan of water to a boil; add 1 teaspoon salt. Add green beans; cook until bright green, about 2 minutes. Transfer to the ice bath to stop cooking. Drain in a colander, and pat dry with paper towels.
Combine green beans, tomatoes, and garlic-chive blossoms in a large bowl. Add vinaigrette, and toss to combine. Season with salt and pepper.

MARINATED GOAT CHEESE WITH OREGANO
– from Martha Stewart Living, 2002

5 goat-cheese buttons
¼ cup oregano flowers and leaves
1 garlic clove, peeled
1 t. whole black peppercorns
1 c. extra-virgin olive oil

Combine goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

FLOWER SUGAR
– from Martha Stewart Living, 2002

½ cup sugar
2 tablespoons fennel flowers or hyssop flowers

Place the sugar and herb flowers in a mortar, and grind with a pestle (alternatively, you can place them in a bowl and use a wooden spoon for mashing). The mixture will keep, stored in an airtight container, for up to 1 month.