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I used to be discourage with all the green tomatoes I had on my hands as soon as Fall hit and because of that frustration all my green tomatoes ended up in the compost heap.  Yes, I was composting perfectly good tomatoes that would  have been ideal for many dishes that call for green unripened tomatoes.  Live and learn, right?.  Sure, there’s nothing like the taste and smell of a fresh summer tomato, but since the Fall harvest is here I celebrate the green tomato by making batches and batches of luscious, sweet and savory sauce know as green tomato chutney.

My first canning experience was in the Fall of 2010 that resulted in several half pints of green tomato chutney.  Unfortunately, I lost the recipe, but it included green tomatoes, onion, apple, red bell pepper and a little pickled ginger. Once I find it, (and I need too because I’m harvesting green tomatoes today), I will share it with you.  If you have a favorite green tomato chutney recipe please feel free to share it by commenting on this post or over on my Facebook page.

My green tomato chutney and fresh peach sauce recipe is an excellent accompaniment to a cheese and cracker platter or equally delicious spooned over grilled fish and roasted meats.  With the addition of diced peach, a little jalapeno and cilantro this sauce takes on a surprisingly mango-peach salsa flavor. 

Green Tomato Chutney and Fresh Peach Sauce

• 1/2 pint or 8 ounces of green tomato chutney
• 1-peach peeled and diced
• 1/2 a jalapeno, diced (optional)
• 1 TBSP chopped cilantro
• red pepper flakes for garnish if you want more heat (optional)

Directions: Mix green tomato chutney, peach, jalapeno, and cilantro together and put it in a bowl…It’s that easy and takes just a few minutes to prepare.

Mix a half pint of green tomato chutney...

...with one peeled and diced peach, some fresh cilantro and chili...

...and there you have a nice dish of green tomato chutney with fresh peach sauce. Dig in!

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Happy Fall everyone! 

I have something very exciting to share with my readers.  I grew potatoes for the first time this year and am happy to announce I just made my first harvest of beautiful red potatoes!  If you have grown potatoes before you know that there is nothing more captivating then scraping the soil back only to find big beautiful taters that almost look like they came out of nowhere!  I will now forever be a potato farmer. 

Hello beautiful

You can guarantee I’m already making plans on growing many different varieties of potatoes next year which means more planting beds for growing these nutricious tubers.  Also on the list is to make sure I label what I plant!  Unfortunately, I spaced on labeling what kind of red potatoes these are so next time I’m going to make my label first…then plant.  For now, we’ll just call this a Belly Button Potato 

The Dirt & Martinis Belly Button Tater!

Since my harvest was very small I won’t be storing them for winter eating, not to mention I’m not sure if this is a type of potato that would store well.  These babies are going to get eaten right away by myself, friends and family over the next week.  The first meal I made was a small mountain of simply prepared mashed potatoes.  The secret to perfect mashed potatoes are two things: 1) Add a bay leaf to the cooking water.  2) Do not boil but simmer the potatoes.  I learned this from a tweet made by Ron Zimmerman of the famous Herbfarm in Woodinville, WA and it really does make a huge difference in the flavor and texture of the mashed potatoes.  Second up on the potato harvest menu was cooking up a big pot of steaming potato-leek soup.  This recipe is not only simple but it can be made in short period of time.  Hopefully you’ll give this a recipe a try for your next lunch or prepare it for light lazy night supper.

Enjoy!

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Who doesn’t like a little nibble during cocktail hour or a small plate of  hors d’oeuvres to snack on before a dinner party?  Starters that are quick and easy to prepare can set the mood for a party that’s guaranteed to be stress free.  With some quality ingredients, beautiful colors and flavors combined with prepping and planning, you can whip up magnificent small plates with ease.

At a recent party I made a batch of baked goat cheese appetizers that were prepped ahead and then popped in the oven right before the guests arrived.  This recipe is considered a technique more than an actual recipe and was inspired by the brilliant David Lebovitz.  

Baked Goat Cheese Appetizer

Ingredients:

• 11 ounce log of goat cheese
• 1/2 cup plain toasted bread crumbs mixed with 1 tsp fresh herbs, (I used basil and thyme), and a pinch of salt and pepper
• 1/4 cup olive oil

Preparation:

1. Preheat oven to 350F
2. Cut goat cheese into 1/2″ slices and shape into the size of a quarter
3. Brush with olive oil
4. Dredge goat cheese coins in seasoned bread crumbs and place on a non-stick cookie sheet
5. Bake for 5 minutes or until the cheese starts to get soft

Serve on a plate garnished with herbs and/or edible flowers.  Serve with your favorite bread, prepared tapenade or basil pesto, and olives.  Enjoy!

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The May 2011 issue of Sunset magazine (page 120) features a “Fast & Fresh” recipe called Simple Salmon Chirashi.  After a day of working in the garden I was wanting a meal that not only quick and simple, but bursting with flavor.  Here is my variation of the recipe that I prepared with the ingredients I always keep on hand.  If you are a vegan/vegetarian this would be equally delicious with Asian style baked tofu.  

Chirashi sushi, meaning scattered sushi is a style of sushi where the topping is placed in a bowl over a bed of rice. Commonly, nine toppings are used, however you can certainly use how ever many are available to you. Follow the instructions as though you were making sashimi and simply place the pieces on top of the bed of rice. If you can, find a nice Japanese bowl, it will greatly enhance the presentation, but is not necessary. Depending on the size of the bowl, fill it approximately half full of rice, keeping it well aerated. Place the garnishes inside towards the edges and then the ingredients of your choice. Care is given to the presentation; placing the items just so, adding shiso, daikon, or whatever garnishes are chosen, and making the dish as attractive as possible. Think ‘work of art’ and you will get the idea. But don’t hesitate to use your imagination with the design, and to dig in when served. The first experience when served chirashi sushi is the presentation, the second is the eating.

Broiled Salmon Chirashi

serves 4

1 cup brown rice or white rice

1 lb. skinned wild salmon, cut into 4 pieces

1/2 tsp. each salt and pepper

1 cup cucumber, halved and sliced

1 avocado cubed

1 sheet of nori, torn into pieces

2 green onions, sliced

2 tbsp. toasted sesamed seeds

4 tomatoes, cut into wedges (I used Campari tomatoes)

Cilantro for garnish (optional)

Asian dressing of your choice (I used Tamari Sesame)

Directions:

1. Cook rice according to package directions.  I used my handy dandy rice cooker.

2.  Season salmon with salt and pepper on both sides and and in preheated broiler, broil salmon 3 minutes on each side.  For medium broil salmon for 2 minutes on each side.

3.  Divide rice among bowls equally among 4 bowls.  Top with cooked salmon and scatter with cucumber, avocado, nori, green onions, tomato, toasted sesame seeds and cilantro.  Serve with prepared Asian dressing.

This recipe, if made with white rice, can be made in less than 30 minutes!  If you decide to make it please send me a pic @dirtandmartinis on Twitter.  Or, post a photo on my Facebook page.

Happy healthy eating!