figs and creme fraiche

I used to pass right by fresh figs and pick up strawberries instead, because I had no idea how to pick them out, or to tell if they're good. Then my mother-in-law gave me a tip: First, if you see them - get them- because they're only in season a few weeks and then they're gone. Pick each one up gently by the tip, and place it in your palm. Make sure it's not bruised or dented anywhere (look closely since they're dark)- most important, the figs should feel plump and heavy- that's when they're ripe. When you've picked them out, guard them like children! They won't make it home unless they're handled with care. But it's worth it. Here, I warmed them up to bring out the flavor, and then just dipped in some creme fraiche (or whipped cream) - delicious!

fresh figs

olive oil

heavy cream

buttermilk

Preheat the oven to 350. Cut the figs in half gently, and place on a cookie sheet. Drizzle with olive oil, and bake for 12 minutes until they look fluffed and juicy. Cool 5 minutes to serve. For creme fraiche, (this has to be made in advance), pour 2 cups heavy cream into a glass bowl & stir in 1/4 cup buttermilk. Let stand at room temperature for 4-24 hours until desired flavor, tartness is achieved, the refrigerate and store up to 2 weeks.

grilled shrimp & greek salad

Ok, so we don't have a grill...it's a NYC apartment for god's sake! But I love my broiler. It's so quick, and on a summer night, these shrimp are delicious and you're done with the oven in 6 minutes. If you don't like oregano, you can sub parsley, but if you feel like a change of taste- I don't think you'll be disappointed. xo

1 lb fresh medium shrimp

1/4 c olive oil

1 T chopped fresh oregano* dry cannot be substituted

2 garlic cloves, med-sml

sea salt & black pepper

3 T fresh lemon juice

wood skewers, soaked in water at least 1/2 hr

1 sml head of romaine lettuce, torn

6-8 kalamata olives

1/3 c. feta cheese

2 ripe plum tomatoes, quartered

1/4 c red onion, sliced thin

dressing:

1/2 c olive oil

2 T red wine vinegar

2 T fresh squeezed lemon juice

salt & pepper

Rinse & devein shrimp, leaving tail shells in place. Smash garlic with flat side of large knife transfer to a blender along with lemon juice, salt and fresh pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.

Prepare grill for cooking over direct heat medium-hot (you can also use the top shelf of the broiler). Toss shrimp with olive oil mixture in a large bowl and marinate 5 minutes. Place about 5 shrimp per skewer piercing twice as pic. Grill shrimp on lightly oiled grill rack (covered only if using gas), turning over once. Keep a close eye on them until just cooked through & turning pink, no more than 5-6 min. 

Whisk olive oil, lemon juice, vinegar, salt & pepper to taste for the salad dressing and toss with romaine. Sprinkle feta, olives, tomato, and onion on top and serve with the grilled shrimp on skewers. Serve with warm pita & tzatziki.

poached salmon with dill sauce

A summer classic...this is so cool and refreshing. You can make it ahead of time and pack a lunch for the park, or just toss it into the fridge and you're dinner's a done deal. Healthy too!

1 lb filet of salmon, cut in 2 pcs (you can use steaks if you prefer)

2 c water

1 c dry white wine

1 lemon, cut in half

1 bay leaf

4 large sprigs of fresh dill

1/3 c plain no-fat yogurt

1/3 c sour cream

1/3 c peeled & chopped cucumber

2 t fresh dillweed & sprigs for garnish

1 t dijon

1 T fresh lemon juice

salt & pepper

Bring water to a boil in a deep saucepan and add wine, bay leaf, and juice of the lemon. Reduce heat to a simmer, add the salmon filets, toss the dill on top, cover with a lid and poach for 8-10 minutes until just done at the center. Remove filets with a spatula, and let sit room temp for a minute. Throw away the cooking water. Then cover and put the salmon in the fridge to chill.

Meanwhile, for the dill sauce: place all ingredients in the cuisinart for minute to blend and that's it. Cool in the fridge if you like and serve when ready. I sliced & tossed the leftover cucumber in a tart, swedish vinegar marinade - it made a great contrast to the richness of the salmon & dillsauce. (equal parts white vinegar + sugar+ salt and pepper to taste)...Yumm.

salade nicoise