It's Jamón Time

I arrived in Madrid this afternoon— just in time to sit down at a terraza and sample a little pincho: pan y tomate con Jamón iberico. It's hard to improve upon. It's simple but one of those dishes you just can't replicate in the States. We just don't get Jamón like this back home, and I plan to take full advantage of it while I'm here. 

Chasing the Dream

I've long had a fantasy of being an expat. I first envisioned myself dressed in white linen from head to toe in some sweltering outpost, sipping something cold and refreshing (i.e. Pimms) on my veranda, and feeling a tad colonial but very fabulous in the presence of a dashing suitor reading poetry to me. [Note: I might have conjured up this image after watching Out of Africa for the first time.] If I could paint the picture now, I think it would be slightly different. For one, linen wrinkles way too much and makes you look completely crumpled unless you're willing to never sit down. Secondly, I'm not really all that fond of Pimms. And thirdly, I'm addicted to my CrackBerry so need access to a strong network at all times. So perhaps drinking a glass of wine in an outdoor cafe in a bustling European city while wearing great leather shoes is more my thing now. 

With each passing year, though, reality has set in and the dream seems more and more like, well, a dream. But with a little creativity, I'm happy to report I've found a happy compromise, which does not involve me becoming a mail-order bride. No, it's basically a chance to rent my dream for a bit. I leave at the end of the month to live in to Spain for five weeks! Yes, I will still have to maintain my consulting obligations and actually work, but I'll be living (albeit temporarily) in a bustling European city and sipping una copita de vino tinto at an outdoor cafe when it's time to call it a day at the office. 

Spain, Spain, Spain. It's one of my favorite countries in the world. It oozes with culture, history, architecture and art — proud but unpretentious. Dining out and wine are two of the strongest parts of Spanish culture and tradition, which is pretty much heaven to me. Any place with a three hour lunch and a mandatory nap time is definitely my kind of place. There is just an attitude of "slow down and enjoy life" that permeates. 

To get in the spirit, I invited a few girlfriends over to feast on some tapas. I love the concept of tapas: small, delicious mouthfuls of savory treats designed to accompany sherry or a glass of wine. To me, they go hand-in-hand with hospitality, friendship and good conversation, which are the cornerstones of the Spanish culture — and why I'm probably so fond of Spain to begin with. It's a lot like the South actually. There is an endless array of tapas to be made and eaten, but one not to be missed (in Spain or in the States) is Gambas al Ajillo (garlic shrimp). Truly addictive. Garlicky, tender shrimp in a smokey, spicy broth that begs to be sopped up with a loaf of crusty bread. 

Manchego cheese is also very prominent in Spain (and can be found now in most grocery stores) and, in my book, is deserving of being the star ingredient. So, I adapted a salad recipe I found in keeping with the spirit of tapas. 

It's basically just shaved carrots and manchego in a ridiculously tasty dressing of sherry vinegar, orange juice, honey and cilantro. 

If you're one of those people who thinks cilantro tastes like soap, I beg you to try this. I'm not really a betting person but I feel pretty confident it's good enough to convert you.  

And I hope these dishes will inspire you to cook up some tapas with your friends and talk about how you can rent your own dreams, even if just for a little while. Because as Dorothy Gilman once said, "People need dreams. There's as much nourishment in 'em as food." 

Buen Provecho.

Carrot Manchego Salad

Adapted from Sunset Magazine

Ingredients

4 carrots, peeled and sliced into thin coins (with a mandoline or the slicing attachment of a food processor)

1 small clove of garlic

1 tsp cumin seeds

2 Tbsp freshly squeezed orange juice

2 Tbsp sherry vinegar

1/2 tsp mild honey

1/2 tsp fresh ground black pepper

2 tsp minced fresh cilantro, plus several sprigs for garnish

5 Tbsp fruity extra-virgin olive oil

3 oz manchego cheese, shaved with a vegetable peeler

10 small, whole Bibb lettuce leaves, washed and dried, for "cups" and some extra leaves to chop as a salad base

Directions

Chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with the flat side of a knife. In a small frying pan, toast cumin seeds over medium heat until fragrant (about 2 minutes), and grind finely with a mortar and pestle (or put cooled seeds in a ziploc bag and crush with a meat mallet). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, 1/4 tsp salt, and minced cilantro; whisk in olive oil. 

In a large bowl, toss carrots with half the vinaigrette, the shaved cheese and the extra chopped lettuce. Spoon the salad mixture into the small lettuce cups, drizzle with remaining vinaigrette and garnish with cilantro springs. 

Gambas al Ajillo

From El Farol Cookbook

Ingredients

1/2 white onion, chopped

1/4 cup olive oil

1 lb large shrimp, peeled and deveined

6 cloves garlic, minced 

4 green onions, chopped

3 Tbsp Madeira wine

Juice of 1 lime

1 tsp paprika

1/2 tsp cayenne

1/2 cup chicken stock

Salt to taste

Chopped fresh parsley to garnish

Directions

Saute onion in olive oil on high heat until soft; add shrimp and garlic. Saute for approximately two minutes. Remove shrimp from pan and set aside. Add all the other ingredients except parsley and cook down for 2 minutes. Add shrimp and toss with sauce and then remove from heat. Serve on a platter, topped with chopped fresh parsley and sliced bread. 

Green is Good

I loved Dr. Seuss' Green Eggs and Ham. I would read it over and over again to my dad when he came home to eat lunch each day, so proud of my fledging reading skills but perhaps more intrigued by the concept of eating something green. Once my mom even made my brother and me green eggs and ham (I think it was St. Patrick's Day). We thought she was the coolest, but I was a bit wary of actually eating them. How could something green taste good? 

I've grown to love green things but occasionally do see something green and find myself involuntarily recoiling. For instance, have you ever seen Green Goddess salad dressing in a grocery store? If you live in California, the answer is probably yes. Apparently it was the most popular salad dressing (a tribute to George Arliss, the star of the popular 1923 play The Green Goddess) on the West Coast before it was dethroned by Ranch dressing. It has a weird lime sherbet hue to it that seem inappropriate for a salad. I can honestly say not once upon seeing it in a store have I ever considered buying it. Not even in the slightest. It's in the same category for me as canned clams. I did have a rather traumatic experience at a young age with salad dressing. It involved a bottle of orange French dressing being poured on my head, so that may also have contributed to further bias toward this green dressing. 

Thankfully, I am a faithful reader of Molly Wizenburg's Cooking Life in Bon Appetit. When she described green goddess dressing as "what a salad likes to wear when it goes to California," I knew I had to put aside my childish fears and try it.

Classically, green goddess dressing is a blend of mayo, anchovies, garlic, lemon juice and fresh herbs. It sounds like a derivative of Caesar but the end flavor is quite different. I found dozens of different recipes online, but I think you'd be hard pressed to find a version tastier than Molly's incarnation, adapted from Chez Panisse. It gets its creaminess from an avocado not mayo, and has a wonderful balance of fresh herbs.  The end color was definitely green, but a gorgeous, inviting one. Like "pale aloe" or some other alluring color as defined by J. Crew.

The result was both soothing and provocative. [I recognize I'm talking about salad dressing here, but if you make this, you'll know what I mean.] You feel momentarily swept away to a spa while at the same time are fighting back the urge to stick your finger in the bowl for a taste. 

Since this was all about the goodness of green, I figured the salad accoutrements should also be green. It was delicious! Crunchy steamed asparagus, crisp cucumbers, creamy avocados, tender baby lettuce and some fragrant basil. What's not to like? 

I know food is only as good as the ingredients (the old garbage in garbage out rule), but I must give props for the stunning herb combination in this dressing. Tarragon is the subtle hero, but mixed with the cilantro and basil, all you taste is a delightful harmony. If you don't like cilantro, you won't taste it, I promise. And don't let the anchovy scare you off. It's mild and just adds some pleasant saltiness to it. 

All told, the end product has a coolness perfect for warmer days but with some added spunk. Life is too short to eat bland salad dressing. And it's certainly too short to not try a green one!

Green Goddess Dressing

By Molly Wizenburg

Ingredients

1/2 ripe medium avocado

3 Tbsp white wine vinegar

1 garlic clove, finely chopped

1 oil-packed anchovy, very finely chopped

1 tsp fresh lemon juice

1/2 tsp fresh lime juice

1/4 tsp sugar

3/4 cup olive oil

1/4 cup whipping cream

3 Tbsp chopped fresh Italian parsley

2 Tbsp chopped fresh tarragon

2 Tbsp chopped fresh cilantro

1 Tbsp chopped fresh basil

1 small shallot, finely chopped (about 1 Tbsp)

Directions

Blend first seven ingredients in a processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk is cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving. Can be made one day ahead. Keep chilled. Yields: 2 cups. 

Cat's Kitchen

I met another Southern belle in Santa Barbara yesterday. This is noteworthy because (1) there aren't too many of us, and (2) it happened to be Iron Chef Cat Cora!!!

Yes, I totally lucked out and got to sponge off a promotional shoot for Santa Barbara involving local celebrities. 

I arrived at her modest but tasteful home near the beach. The first thing I smelled was salmon, which had clearly been cooked for lunch. I liked that. A chef's home should smell like someone's been cooking. I was a little nervous walking in. I didn't know what to really expect. I've always been a huge fan of Cat (Can I call her that? It seems so informal, like I'm hanging out with her — but wait, I was!), and a part of me didn't want her to be one of those self-involved celebrities who's lost perspective of where they fit into the world. But as soon as I heard her call out, "Hey, come on in. We're over here. And please excuse the salmon smell," I could feel her Southern warmth oozing out. 

Like most homes, everyone was in the kitchen. But instead of pots and pans, here were lights and cosmetics. The crew was busy setting up the shoot and taking care of Cat's hair and "putting on her face." That's what Southerners call applying make-up. I didn't want to disrupt anything, since I was essentially crashing the shoot, so I chatted with Jennifer, Cat's wife, who was nursing baby Thatcher (born in April). For a mother of three children under the age of five, she was remarkably relaxed and pleasant. They'd just returned from a family visit to Jackson, MS, where Cat grew up. It was Thatcher's first flight and Jennifer said, "He did great! The only issue was the smoke coming out of the cockpit, but he was the only one who didn't seem to mind it." Apparently, there were some mechanical issues onboard, which were swiftly fixed, but the traveling may have to subside a bit since Cat is delivering her first child next month. 

Cat was wearing a colorful empire-waist blouse that camouflaged her bump but matched her palpable charisma. You just want to be around her. I guess that's why she's so successful. She commands attention but her 1000-watt smile and easy-going nature put you at ease. There are no pretenses or attitude, although there certainly could be. Her accomplishments are numerous and enviable: She is the first female to receive the title of Iron Chef America; she's the Executive Chef for Bon Appetit; she is the Founder and President for Chefs for Humanity; and she juggles successfully a marriage and family. I was curious how this larger than life Southern belle found her way to Santa Barbara. As the shooting wrapped, I got my chance to find out. 

Cat's culinary talents took her out of the South and in fact around the world. But when it came time to settle down, she was looking for the right place to call home. "At the time we were living in the Napa Valley, but work required me to spend a lot of time in Los Angeles. We wanted to find a place close to the water and more centrally located." For the occasional respite, they'd often come to Santa Barbara. She was smitten in no time. Yes, it's a uniquely beautiful place, but it was the hospitality and sense of community she was drawn to. "It has a small time feel with a big quality of life. We love the hip vibe, its openness, all the different festivals, great public schools, and it's central to everything. When we started to seriously consider moving here, people were so genuine and happy to offer us a helping hand. That was really different. It just fit like a comfortable pair of shoes. This is where we're putting down our roots."

Cat is clearly passionate about food. Her eyes brightened when she started talking about all the fruits and vegetables making their way to the Farmers Market these days. "Summer is my favorite season. Corn, tomatoes, watermelon and stone fruit! I just grill it all." Interestingly, Cat received a degree in Exercise Physiology and Biology before heading off to the Culinary Institute of America so she really liked the concept of this blog when I introduced it to her. "I like to bring together all those things: family, food, and health. People should look forward to a meal and food can really rejuvenate you. Living here makes it really easy to bring together the whole self." Aside from eating local and healthy food, Cat leads an active lifestyle. "I love to get up and go swimming in the ocean. There's nothing like it." Except maybe waterskiing. "I do wish there was someplace to go water skiing! We had to sell our boat when we moved down here. I recall spending entire summers on a boat when I was young. And the rivers and lakes, where I'm from, have nice, sandy shores like beaches. It was the best."

While you may be able to take the girl out of the South, you can't take the South out of the girl. I asked her what she missed the most. "The food!" It was an expected response, but I think you have to be Southern to really understand it. Yes, Santa Barbara is a foodie paradise, but as Cat said, "You can't find a good biscuit! And there are no pickled pigs feet here." She admitted that wasn't her dish of choice but it's a part of the culinary landscape she holds dear. We talked about how our mother's and grandmother's food tastes better than ours (a shocking revelation considering she's a world famous chef!). "It's the pans," she explained. They're often relegated to a specific food. For instance, there is the gumbo pot and the biscuit pan. I want the biscuit pan when my grandmother passes on. I'm convinced it's the secret behind their melt-in-your-mouth texture. How can one possibly replicate 70 years of seasoning?!

I cracked up when Cat shared a funny story about giving her boys boiled peanuts for the first time during their most recent visit to Jackson. Some of you may be wondering what on earth a boiled peanut is. Well, first off, it's pronounced "bowled," and they're green peanuts, meaning they're young and haven't dried, boiled in salty water over an open fire. Usually from May through November, you'll see roadside stands or convenient marts ("totems") selling this addictive snack. "They're best when accompanied by either a coke or a cold beer." She was excited for their first tasting and was looking for a way to explain what they were eating. People love sushi out here and kids often grow up eating edamame. Cat's family is no different. "I told the boys it was Southern edamame!" 

By the end of the visit, both our accents had blossomed and I felt like I'd made a new friend. Someone who really understands why a buttermilk biscuit is lust worthy, what the difference is between dinner and supper, how fun it is to drink a Bud with some good old boys, and why we wave to passing cars from the front porch — even if we don't know the people in them. It's true, she's famous. She's Cat Cora! But to me, she emerged as one of the members of the sisterhood of Southern belles. It was great to chat with a bona fide celebrity, but the best part of being in Cat Cora's kitchen? 

It felt like being home again. 

Sufferin' Succotash

I think we all have a vegetable that scarred us as a child. It was the one our parents forced us to eat even when we pleaded to them that it would make us puke. They typically didn't buy it so we were left with no other option but to ingest as little as possible. For me it was brussels sprouts but I admit that I was a pretty picky eater so I had more than one vegetable on my "will not eat" list. For Russ it was definitely lima beans, which surprisingly I actually enjoyed eating. 

When I think of lima beans, I think of succotash, the stewed combination of tomatoes, lima beans and corn. And then, of course, I think of poor Sylvester the Cat in his exasperated state exclaiming, "Thufferin' thuccotash." There is nothing really suffering about succotash — unless you're a lima bean hater. It's a Southern staple, I think, because those vegetables are so easily canned. My grandmother was a canning machine! I remember being a child and walking into her pantry. There were rows and rows of canned vegetables from the floor to the ceiling. At the time I was wondering if there was some disaster on the way she was preparing for. I've never had an interest in canning, probably because we're lucky enough to have access to an extensive array of fresh produce almost year-round. I'll definitely take fresh over canned any day!  

With fresh corn showing up at the Farmers Market, I got a hankering for succotash. But I knew I needed to make some adjustments. I recalled having a delicious succotash served with a braised duck breast once. The duck was delicious but the succotash is what I still remember all these years later. I found a recipe that conjured up the dish and thought I'd give it a try. 

Firstly, fava beans replaced the limas. Secondly, I bailed on the tomatoes, which sometimes give the dish too much of an acidic twist for me.  And I personally think stewed tomatoes can taint the beauty of the dish because everything turns kind of a weird shade of pink when coated in bits of tomato flesh.  

I added mushrooms which don't make it in a traditional Southern rendition but gives it some meatiness. I do need to acknowledge that this particular version does not qualify as a 30-minute meal, so make it on a day when you're trying to procrastinate. It uses roasted carrots and fava beans, which in my opinion are soooo worth the time and effort. The carrots add a sweetness to the dish that goes well with the milky corn and is a nice contrast to the earthy mushrooms. Favas are just incredible in this but shelled edamame would be a delicious and healthy substitution. To enhance the flavors, chervil is used, which is a staple in French cooking. It's actually a member of the carrot family and tastes somewhere between parsley and anise. The flavor is subtle though, often playing in the background, but really adds something special to dishes.  Often used to flavor eggs (i.e. fines herbes), fish, and sauces (i.e. Bernaise), it's also a tasty addition to herbed butter, mashed potatoes and cream cheese spreads. It is best used fresh as high heat can kill its flavor. 

I honestly think this makes a nice vegetarian meal in of itself but this time I topped it with seared scallops for some added protein. I think it would work well with fish (i.e. Pacific halibut, U.S. farmed catfish or trout, or white seabass), and be great with grilled meat or duck (which I'm too intimidated to cook at home so typically only eat it in a restaurant). 

To me, this dish is really emblematic of summertime. When the nights are long, the air is warm and the only cooking that seems doable is done outside on the grill. It's great served at room temperature or warm. And is sure to charm even lima bean haters. 

Sweet Corn Succotash

By Michel Nischan

Ingredients

5 Tbsp olive oil

1 lb sea scallops

4 ears of corn, kernels cut from the cob

1/4 cup sliced shallots

1 cup mushrooms (chanterelle or crimini)

1 cup blanched and peeled fava beans

1 cup diced, roasted carrots (approximately 4 carrots)

Springs of fresh thyme

1 cup grilled sweet corn kernels

2 cups sliced fresh chervil

Salt and pepper

Directions

Preheat over to 400 degrees. If carrots are thick, cut them in half lengthwise. Otherwise, just cut into smaller chunks (several inches long). Toss them in a bowl with 1 Tbsp olive oil, salt, pepper and a few fresh thyme sprigs. Transfer to a sheet pan in 1 layer and roast in the over for 20 minutes, until brown and tender. Remove and chop when cooled enough to handle. 

Using a sharp knife cut the corn kernels off 3 ears. If you have a juicer, put them through a juicer. I don't so I just crushed them up as well as I could with a mortar and pestle. Put whatever juice you could get in a small pot and bring to a simmer. Cook until it starts to thicken. Set aside and keep warm.

Heat corn kernels cut from remaining cob in a large saute pan and dry roast until kernels start to brown. Add fava beans and heat for another 2 minutes. Remove from heat and reserve in a small bowl. Heat 2 Tbsp olive oil in same large saute pan over medium high heat. Add shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer vegetables into a medium-sized bowl and toss with some of the warmed sweet corn sauce and chopped chervil (start with a cup and add as desired). Season with salt and pepper. 

Sprinkle salt and pepper on both sides of scallops. In a medium-sized skillet, heat 2 Tbsp olive oil on high heat and sear the scallops for approximately 2 minutes on each side. 

To serve, please succotash in the center of the plate and top with a few seared scallops. Drizzle some of the remaining corn sauce over the scallops. Yields: 4 to 6 servings

Dynamic Duo

What would the world be without dynamic duos? Arguably, it seems like we have Adam and Eve to thank for even being here. There'd be a gaping hole in cartoons without Tom and Jerry. And we wouldn't know what to do eight days a week without Lennon and McCartney. These symbiotic relationships often result in the whole becoming truly greater than the sum of its parts. Food is no different. (Hello, Reese's Peanut Butter Cup!) There are just things that are better together. But don't be confused by common duos, which are not necessarily dynamic. (Hello, peas and carrots!) 

I've always been drawn to food. I realize now even as a youngster I was a bit of a scientist when it came to figuring out what possible duos worked. For instance, once when I was five, I got hungry and decided to make myself a snack. I thought a bowl of Cap'n Crunch would do the trick. I had enough experience to know that milk and cereal went well together, but the milk carton was too big for me to pour without spilling its entire contents. So as an alternative, I thought I'd substitute a can of Tab, which I could get my little hand around and maneuver. Tab is questionable by itself but, as you can imagine, downright awful when combined with even the best sugary cereal. 

I'm happy to report as the years have passed my knowledge has expanded and the real "misses" happen less than less. Following recipes helps. You see what ingredients are often combined and then you start gaining confidence with your own experiments. And even eating at restaurants can be a wonderful classroom to learn about dynamic food duos. Some of my tried and true favorites are thyme and mushrooms, citrus and beets, gorgonzola and beef, and peaches and pork. I'm now officially adding cheese and honey. 

Honey has long been considered the quintessential cheese paring, but it was one I hadn't much experience with. So I jumped at the chance to attend a cheese and honey tasting last week. 

The sweetness of the honey is the perfect foil to a salty or nutty cheese. The combination really elevates the taste profile, creating a delightful culinary duo that will surely make it on your short list. 

Although most of us associate honey with a bear-shaped plastic bottle, there are actually many varieties. The honey commonly sold in grocery stores is a blend of honeys and is typically pasteurized to prevent crystallization. (Apparently we Americans don't like our honey chunky.) It has a very mild flavor and is a nice accompaniment to goat cheese. If you have access to a gourmet market, you might see specialty and artisanal honeys named after flowers, like black sage and lavender. These are not the flavors of the honey but rather the flowers the bee gathered nectar from. The difference in taste from the "grocery store variety" is quite dramatic. The subtle nuances  can be wonderful when paired with the right cheese. For instance, try lavender flower honey with a soft, creamy cheese (i.e. brie). There are also flavored honeys infused with ingredients like truffles or fruit. These often have a pronounced flavor which can be strong on their own but wonderfully complex when paired with an appropriate cheese. Try an aged pecorino drizzled with black truffle-infused honey. One of the most expensive honeys is Tupelo. It's the one Van Morrison waxes poetic about. The tupelo gum trees are only found along a few river banks in the Florida panhandle, and bees are placed on elevated platforms along the rivers' edge to capture their honey during the trees' annual blossom cycle, which sometimes lasts a mere five days. Tupelo honey has a light amber color with a tinge of green to it and will not crystalize. Its bright, sweet flavor can support a strong, spicy blue cheese. Add a nice glass of dessert wine and you'll be over the moon. 

Here are some tips for combinations that are quick, tasty and definitely dynamic. These require minimal prep and baking so they're great for easy entertaining, a picnic, or even a casual supper (if, like me, you can make an entire meal out of cheese, bread and wine).

• Smear some softened goat cheese on baguette slices. Top with a toasted walnut half and fresh rosemary and drizzle with honey. This is so easy and fast to prepare. And quite addictive. 
• For breakfast or a snack, enjoy fresh, fluffy ricotta drizzled with honey and figs or apricots. 
• For a unique dipping dish, cover half of a lipped dish with olive oil and the other with honey. Sprinkle with toasted pine nuts and serve with toasted baguette slices. Swirl your bread in it and enjoy. How's that for a no-cook dish for entertaining?
• Top a wheel of brie with a honeycomb and serve with crackers. I haven't tried this but I saw a visually stunning photograph and plan on serving this at my next party. I can't see how it wouldn't be as delicious as it is beautiful. 
• Cut an "X" in the top of some ripe fresh figs. Stuff with gorgonzola and drizzle with honey. Bake at 400 degrees for about 15 minutes. 

A cheese and honey tasting would also make for a great party. Just pick five cheeses and a few different honeys and let people taste different combinations. Traditionally you start with the mildest cheese and progress to the strongest. Serve with some dried fruit, nuts and bread slices. It's like wine: everyone has a different palate so it's a fun to see which combinations people enjoy. It's not meant to be an evaluation or any kind of test, but rather a chance to savor food and discover new things to love. 

And if you're passionate about good food and like to explore new combinations, check out this website, which suggests pairings based upon food profiles. It's like a culinary periodic table. Surprisingly, I didn't see Tab and Cap'n Crunch on the list. 

It's Unofficial!

It'd been a grueling week of business travel. I was near brain-dead on my flight home Friday evening with just enough energy left to catch up on some important current events (i.e. is "Octo-Mel" Gibson's girlfriend pregnant c/o US Weekly) and debates (i.e. what is the best way to "dress" your burger c/o Bon Appetit).  It was the latter topic that got me thinking about the long weekend ahead. Like many of us, I consider Memorial Day the unofficial start to summer. Sadly, it could not be considered barefoot weather in Santa Barbara this weekend so barbecued burgers were out, but I did my best to summon the summer spirit. 

Two things that always help are fresh tomatoes and "umbrella drinks." If I had to rank those, I'd definitely switch the order. Is it wrong to set out for the Farmers Market with the sole intention of getting ingredients to make an adult beverage? If you've ever had the Pimlico at the Hungry Cat then the answer would be a resounding "No." So, I picked up some freshly squeezed blood orange juice, mint and limes. 

But once there, I got giddy at the sight of boxes brimming with all shapes and sizes of Summer's signature vegetable: tomatoes! 

I picked up a few heirlooms and some herbs, which I thought would be delicious for a simple pasta dish. To take the whole freshness quotient up a notch, I picked up some homemade capellini a few stalls over. It's a luxury in my book to have fresh pasta, and frankly I don't have the patience to do it myself. As my dad once wisely told me, "some things are worth paying for," and I think fresh pasta qualifies (as does interior painting). 

Back at home, we got busy with the drink concocting. Additional necessary equipment: two well chilled old fashioned glasses, ice (I like a mixture of cubes and crushed), and good bourbon.

First we muddled the mint and a small amount of simple syrup. 

Then filled about half the glass with bourbon, adding equal parts orange juice and lime juice to fill up the glass. 

Garnish with a slice of lime and some fresh mint, and enjoy the fruits of your labor!  

If you like Mojitos, I would encourage you to try this. But the mint is key. You really can't go overboard. And the citrus takes this far away from a Mint Julep. 

Once cocktail hour had passed, it was time to get on to the main event. All that muddling had built up my appetite so this was a perfect dinner because it can be on the table in about 20 minutes with quick-cooking pasta and mostly raw ingredients. Simply cook the pasta in salted water until al dente.

 

Then make the sauce by adding butter, white wine and crumbled goat cheese to some sauteed shallots, along with a few handfuls of fresh herbs.

 

And gently toss in some diced tomatoes before plating.  

It's simple and delicious, bursting with the flavors of summer. Paired with a simple arugula salad with a lemon vinaigrette and shaved parmesan, you've got the perfect meal for an alfresco dinner in the gardens — or bundled up inside cursing the fact that Santa Barbara's "June Gloom" may be here a bit early this year. 

Herb Butter and Goat Cheese Linguine with Fresh Tomatoes 

Adapted from Rachel Ray

Ingredients

1 lb capellini pasta

5 oz goat cheese, crumbled

6 Tbsp unsalted butter

2 shallots, finely chopped

1/2 cup white wine

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh basil

1/4 cup finely chopped fresh tarragon

2 Tbsp finely chopped fresh thyme

2 cups chopped heirloom tomatoes 

Salt and pepper

Directions

Bring a large pot of salted water to boil. Add pasta and cook al dente. Drain, reserving a ladleful of the pasta cooking water. 

While the pasta is cooking, melt the butter over a large skillet over medium heat. Add shallots and cook until softened, about 5 minutes. Stir in the white wine and cook until slightly reduced, about 2 minutes. Add the crumbled goat cheese and stir until well combined. Add herbs and mix well. 

Add the drained pasta to the cheese sauce and toss to coat. Season with salt and pepper. Add tomatoes and toss gently and warmed 1 minute. Again season with salt and pepper.