I don’t know about your summer, but mine has been a whirlwind of entertaining and being entertained. When shopping for clients, or traveling in new locals, I always love to visit the farm stands and Farmers Markets in addition to my usual purveyors. Out of all the markets I have been too , I have to say the Ferry Plaza one in San Francisco is one of my favorites. Chicago doesn’t slouch in that category either. Green City Market attracts locals and the movers and shakers of the culinary world . But my all time favorite one is in Vienna , the Naschmarkt.
There is nothing so pleasing to eye and taste buds than fresh produce and food, and the farmers and artisans, and chefs who present them. Simple , beautiful, pure taste. One thing I’m noticing from my clients and the parties I attend, is they simple classic down home fare. Nothing complex, just the good food speaking for itself without any hocus pocus and additional fanfare. I went to a well known philanthropists annual birthday fete, and the most memorable dish was a simple shrimp and clam boil stand with new potatoes and fresh chucked corn. My clients have been requesting simple roasts, root vegetable gratins, fried green tomatoes sliders, artful salads, and fruitful desserts.
In another assignment for Old El Paso, I was tasked with using Old El Paso products to complement the wonderful bounty form the summers Farmers Markets. Taking an everyday trendy staple, with Middle Eastern Roots, I played on the legume theme of a classic hummus , using Old El Paso traditional Refried beans instead. Forget Pita, and use Old El Paso Flour Tortillas , deep fried as your tasty chip sprinkled with Sea Salt. A sprinkle of sumac on top of the hummus and WOW. Be creative with your crudite. Give a quick blanch and ice bath to keep its crunchiness. Use various small glasses or verrines, and cutouts to make an artful display and impress your guests with a healthy starter .
- Mexican Hummus
- 1 can Old El Paso Traditional Refried Beans
- Juice of 1 lime
- ¼ cup Tahini
- 1 teaspoon Kosher Salt
- 3 cloves garlic minced finely
- ¼ cup chopped sundried tomatoes
- ¼ cup extra virgin olive oil. The fruitier the better.
- Additional olive oil for finish drizzle
- 1 teaspoon Sumac for garnish ( found in Middle Eastern section of grocery)
- Vegetable Tray
- 1 head cauliflower (blanched and plunged into ice water)
- 1 /2 lb green beans (blanched and plunged into ice water)
- 1 large carrot
- 1 yellow squash
- 1 zucchini
- 1 Sweet Red Pepper
- 1 pot of boiling salt water
- Deep Fried Soft Tortillas Wedges
- 1 package Old El Paso Soft Tortillas
- Canola Oil For frying ( approx 2-3 cups )
- Sea Salt
- Bring a pot of salted water to a rolling boil.
- Make an ice bath in a large bowl.
- In a glass bowl combine all ingredients, except finishing oil and sumac, for the Hummus. Take and immersion hand blender and pulse until you have a smooth paste.
- Place in serving dish. Drizzle with oil and sumac. Cover loosely and keep refrigerated until serving.
- Prep and cut vegetables. Be creative and use cutters for carrots, ripple slicer for squash and zucchini, etc. Add cut vegetable to ice bath to keep color and crispness.
- Plunge cauliflower florets and trimmed green beans in to boiling water to blanch for a few seconds. Quickly remove from water with strainer, and add to the ice bath to stop cooking and retain color.
- Arrange on platter with dip.
- Heat up Deep Fryer at 350-375°.
- Cut small piles of soft tortillas into eights wedges.
- Fry in small batches until golden. Drain on paper towels and salt.
- Serve with vegetable platter.