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Farmers’ market dinner

November 1, 2009

I love Wednesdays. I go to the farmers market in Santa Monica every Wednesday. The moment I round the corner and enter into the market my senses come to life. I stand there for a moment and just take it in. The visual of everyone strolling, squeezing produce, talking is awesome. I can identify the restauranteurs stocking up. They look intense because they need to get ready for the dinner rush. The smells are brilliant. Depending on the wind I get a cloud of the flowers or sometimes sweet citrus.farmers market salmon close up

Today I couldn’t resist the Romano beans and the yellow wax beans. The tomatoes are always the number one treat. I bought the “pineapple” heirlooms as well as a few brandywine. Luscious! I grabbed a large filet of wild caught salmon on the way home and I am ready for dinner!

I blanched the beans (drop them in boiling water for 3 minutes and then into an ice bath to cool them quickly and preserve their color). A quick sauté in fresh savory and olive oil and the beans are ready. The fingerling potatoes get a quick sauté and then into the 350 oven to finish while the salmon goes on the grill. I love these simple dinners. Each ingredient represents itself proudly on the plate. You can taste the essence of each of them yet they are so complete together. The beans are naturally sweet and have a just a touch of crunch left. The potatoes are creamy almost as if they are individual bites of mash potatoes yet they still hold their shape with a crispy seared surface. The salmon is so full flavored with just the marks of the grill and some salt and pepper. Sometimes less is more. One big platter, four happy family members, another lovely evening. Food makes life good! Enjoy

Key flavor factors:
1. Have the ice water ready for your beans so they get a good shock which will preserve the color and texture.
2. Make sure the grill is really hot and well oiled before putting the salmon on. (Lots of s&p of course). DON’T touch it once you lay it down. Let it get nice grill marks.
3. Cut the potatoes in half and give them a quick sauté before going into the oven. You get nice color and the cut edge gets crispy and sweet.
4. Slide a large spatula under the middle of the salmon. Lift it up. If it starts to split it is done. It will be nice and MR in the center. You should be able to see inside. There is so much flavor when it is MR. The texture is soft instead of chalky if overcooked.

Eat well, enjoy life, be happy.

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4 Comments leave one →
  1. Faviana permalink
    November 2, 2009 8:17 am

    Hi Jeff!
    Congratulations on everything. Greetings to your family. We were routing for you on Food Network! It was great fun to watch you. Best, best, best of luck with everything.

    • Jeffrey Saad permalink
      November 2, 2009 3:32 pm

      Fav!!! Wow, it has been too long! How are you? How is Jeff and the kids? Thanks for the support. I hope all is well. Jeffrey 🙂

  2. November 2, 2009 11:27 am

    I love farmer’s markets too! The one in New York is pretty nice, although the variety isn’t too great compared to other farmer’s markets I’ve been too. Have you been to Pike Place Marketplace in Seattle? The selection is amazing, and the marketplace is just so alive!

    • Jeffrey Saad permalink
      November 2, 2009 3:36 pm

      Hello Jessica,
      Glad you do too! No, never to Seattle yet but it is on the list 🙂 TAke care,

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