Can you say Caprese?

What do heirloom tomatoes and basil say to you?

To me, the obvious answer is Insalata Caprese: a simple, but delicious salad of tomato, basil, and mozzarella, seasoned with olive oil, salt and pepper. When I received seven gorgeous mixed-colored heirloom tomatoes and a bunch of basil in my CSA distribution this week, there was only one thing to do.

Insalata Caprese

• 2 large, ripe heirloom tomatoes (I used a rainbow combination of red, yellow, and orange)
  
• 1/2 pound fresh cow's milk or buffalo mozzarella cheese, preferably locally made
  
• 1/2 cup fresh basil leaves, roughly chopped
• Maldon sea salt or kosher salt and freshly ground pepper, to taste
• 1 tablespoon extra virgin olive oil

The classic Caprese calls for both tomatoes and mozzarella cheese to be sliced into 1/4-inch thick slices, topped with basil leaves, sprinkled with salt and pepper, and drizzled with olive oil. I'm not sure if this presentation comes from Capri, the island for which the salad is named, but I prefer to cut both the tomatoes and mozzarella into bite-sized wedges. Place cut tomatoes and cheese in a bowl, add chopped basil, salt, pepper, and olive oil, and gently toss. Serve immediately! Makes 2 salads.

Because the Caprese salad has just three main ingredients, quality is key in your selection of tomatoes, cheese, and basil. You may find it's also worth using special salt (like Maldon sea salt) or a higher-end olive oil. The more you know.

Better late than never

It's shocking to me that we are quickly approaching the half-way week of our 2010 CSA season!

Over the past 11 weeks, I have eaten eight varieties of lettuce: Red Oak, Red Romaine, Green Boston, Deep Red Leaf, Green Iceberg, Red Iceberg, Green Romaine, and Mesclun. Needless to say, salads have had a lot of attention in my kitchen, and with the welcome additions of French Radishes, Sugar Snap Peas, Beets, Carrots, Squash Blossoms, Garlic Scapes, Cucumbers, Turnips, and Scallions, and Tomatoes, I can't say I've eaten the same salad twice this summer. But a girl (at least this girl) can't live on salads alone, plus I delight in the journey of making a meal: the consideration of ingredients which leads to inspiration; the improvisation and creative play that comes from preparation; the transformation that takes place with mixing, heat, and spices; and best of all, eating! Preferably accompanied by great wine and company.

A recent casual gathering of friends centered around Chilled Beet and Cucumber Soup, followed by Turnip Carrot Risotto. I was hesitant about the Soup, worrying the bright pink liquid would put off some guests, but it was a hit! The Risotto was a spin on a friend's family recipe for Parsnip Risotto, wanting of course, to use my farm-fresh seasonal ingredients. And what can I say? Spin is good.

Chilled Beet and Cucumber Soup

• 5 medium fresh beets
  
• salt
• 2 cups white stock (vegetable or chicken stock, preferably homemade)
• 16 ounces sour cream
  
• 1/2 cup plain Greek-style yogurt
• 1/4 cup natural cane sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Champagne vinegar (any white wine vinegar will do)
  
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups medium-diced cucumber
  
• 1/2 cup chopped scallions, white and green parts
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets, using your hands to easily slip off the skins under water to avoid a pink mess. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold. For extra indulgence garnish with a dollop of sour cream and an extra sprig of fresh dill. This soup stores well for a few days in a refrigerated, air-tight container. But you probably won't have any left!