ZIVA Market Mussels

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To prepare you will need: 

  1. Bring a pot of water to a boil, add enough salt so that the water tastes like seawater
  2. Meanwhile, pull kale leaves off the stem, discard stems
  3. Add kale to boiling water and cook until tender, about 5 minutes
  4. Strain kale and let cool
  5. Heat large braising or saute pan over medium heat, add enough olive oil to cover the bottom of the pan
  6. Dice onion and add to heated pan
  7. Add salt and pepper and sweat onion over medium-low heat until translucent and soft
  8. Squeeze excess water from blanched kale, chop it and add to pan
  9. Add salt and pepper and cook for about 3 minutes
  10. Slice cherry tomatoes in half while kale cooks
  11. Add ZIVA Holy Water to the pan and turn up the heat to medium high
  12. Once the mixture comes to a boil, check seasoning, then add mussels and cherry tomaotes
  13. Toss mixture in pan thoroughly, then cover with lid
  14. Let mussels steam for 5 minutes without disturbing
  15. Toss mixture and check that most of the mussels have opened, if not, cover and cook another minute or two
  16. Serve with bread and a drizzle of olive oil

Serves 4

Buckwheat Blini with Summer Market Salad & Goat Cheese

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Yield: 1 dozen

Serving Size: 1 2.5” pancake

 

For Buckwheat pancake

1 lb Buckwheat Groates, raw                  

 1 ¼ cup + soaking water

2 tbsp Olive oil                          

 1 tbsp Salt                              

 

For Summer Garden Salad w/ Goat cheese

½ Cucumber,  cut into ½” cubes                            

1 large Nectarine,  cut into ½” cubes                               

2 large Tomato, san marzano cut into ½” cubes              

2 oz of Green Beans, sliced thinly on bias                                           

4oz of Goat Cheese                                                     

12-18 leaves of fresh Basil                                                    

1 tbsp Olive oil                                                                

1 tsp Salt, flaked                                                           

1 tsp Black Pepper, coarsely ground                


Method of Preparation:

 

 

For Buckwheat Pancakes:

 

  1. Soak the buckwheat in a bowl for at least 6 hours. Strain and rinse thoroughly until water runs clear and fast.

  2. In a blender, puree the buckwheat, water, and salt until a smooth thick paste has formed.

  3. Pour the paste out into a clear bowl and cover. Leave in a hot (80-90f) space for 6 hours or up to 24 hours until the puree has puffed up and bubbles have formed in it.

  4. Preheat a 7-9” pan over medium high heat until hot. Add a thin layer of oil to the pan. Add 1 tbsp of batter into the pan smoothing it into a circle. Continue to add the buckwheat into the pan 1 tbsp at a time until there is no more room for another pancake.

  5. Cook the pancakes for 1-2 minutes on each side until a small amount of browning has occurred. Remove from pan and keep warm.

 

For Salad:

  1. Place Goat cheese in a small piping bag (or ziplock back with 1 corner snipped) and bring to room temp 10-15 minutes before serving.

  2. Combine the rest of the ingredients except the salt & Pepper

 

For Serving:

  1. Pipe a tsp of goat cheese onto the buckwheat pancake. Add a large tsp of the salad onto the goat cheese & pancake. Season with salt and pepper right before serving.

Recipe By Chef Travis Bettinson, www.junipfoods.com

 

Fresh Tomato and Basil Bruschetta

½ small onion, very thinly sliced

6-8 leaves sweet basil, cut in chiffonade

4-5 ripe, seasonal tomatoes, cut into medium dice

sea salt and freshly ground tellicherry black pepper, to taste

high heat oil for searing bread

1 crusty loaf of market fresh baguette or other long, narrow loaf, sliced into 3/4 to one-inch thick slices

3-4 cloves fresh garlic

extra virgin olive oil, to taste

Additional salt and pepper, as desired

 

Combine the onion, basil and tomatoes with a few pinches of salt and pepper. Set aside.

Heat a 12” sauté pan over medium heat. Add enough high-heat oil to cover the bottom of the pan completely. When the oil begins to shimmer, place 3-4 pieces of bread down in the pan. Sear them on one side until golden brown, then turn and repeat on other side. Remove toast and repeat with remaining bread, adding more oil each time as necessary.

Rub one side of the toast with garlic. Follow with tomato mixture. Drizzle with extra virgin olive oil and flavored oil, if desired. Sprinkle with more salt and pepper if you like.  Serves 6-8.

 

Recipe by Chef Lesa Sullivan

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