Heirloom Tomato Salad with Goat Cheese and Arugula

     This is a recipe I came across on the internet some years back, attributed to the
     Maisonette restaurant in Cincinnati Ohio. Sadly, they have since closed their
     doors, and perhaps this is the only way I can have a taste of their fine food.

     This recipe is fabulous, of course, but much of that depends on the tomatoes,
     which should be garden fresh, and heirloom- I like the Brandywine type myself,
     but other heirloom varieties will do.

       Ingredients:

• 4 large ripe heirloom tomatoes
• 5 ounces soft fresh goat cheese, cut into wheels
• 1/2  cup shelled roasted pistachios, chopped
• 4 cups arugula or 4 cups baby spinach
• 1/2  cup extra-virgin olive oil
• 1 lemon
• 1-4  tablespoon aged balsamic vinegar, to taste  
• salt and fresh ground black pepper to taste 
• 2  cherry or grape tomatoes

       Directions:

• Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
• Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
• Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides. 
• Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
• Place approximately one cup of the arugula salad into the center of the tomatoes
• Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.

POAT DOT: CAMBODIAN GRILLED CORN

                       

This is an excellent recipe from Savoring Southeast Asia, by Joyce Jue, 2000. 
                                                                                  BUY


If you are not used to anything but simple grilled corn, you are certainly in for a treat! Although I know there are some eyebrows out there lifting just at the mere mention or sniff of fish sauce.
     Yes, fish sauce is extremely pungent, and can be rather off-putting when not used correctly. But trust me, if you follow Joyce's recipe you will be happy, your guests will be happy and the sweetest part is that you don't have to tell them how easy it  is to put together.                                                                                                                                                                                   

 I would serve this with any number of grilled recipes, including satay and bulgoki. But mind you, the corn tastes wonderful when paired with curry or stir-fries.


I originally shared this recipe back in the Summer of 2002 on the now defunct RZ (FOOD.com) where it is being featured as recipe of the day today, 8-13-10.
Poat Dot  has received great reviews there, as well it should. 
This recipe is a treasure.
Enjoy!


Ingredients:

6 ears corn , husks and silk removed 
2 tablespoons vegetable oil
2 tablespoons fish sauce       
2 tablespoons water 
1 1/2 tablespoons sugar                        
1/2 teaspoon salt
2 green onions , white parts only, thinly sliced
vegetable oil , for brushing

Directions:

1. Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
2. Very lightly brush the corn with oil and set on the grill rack or in the skillet.
3. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
4. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
5. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
6. Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
7. Brush cooked corn with the sauce and serve.

Food recall: A million pounds of frozen ground beef recalled due to E-coli affects multiple states

Food recall: A million pounds of frozen ground beef recalled due to E-coli affects multiple states

And now they tell us.

Cincinatti Examiner tells us: "The products affected by this recall have the establishment number "EST. 8268" inside the USDA's mark of inspection seal. There will be a production code of 27509 through 01210 on each recalled package of beef. The beef packages were produced between October 2, 2009 through January 12, 2010 and from what is known so far they were distributed throughout the following states including California, Texas, Oregon, Arizona and internationally."

I would think that any ground beef from last October to January would be long gone, but just in case there is some stray freezer burnt roll hiding at the bottom of someone's far too deep chest freezer, beware.
Is any else out there getting sick of these recalls?

Where I'm coming from-

I have been cooking most of my life, as many women do. When I was younger I worked in a number of food service establishments and did the whole array of tasks from top to bottom. I can't really say that I found much joy in that type of work, and in fact it almost extinguished my fiery passion of food and cooking. I have found that my love for cooking is best kept as a hobby, cooking at home for family and friends. In that regard I have an intense enthusiasm for the art of preparing food that clearly shows in the taste, making my pastime and hobby palatable and enjoyable for all involved.
I also must warn you that I collect cookbooks beyond the point of even being able to count them. I humor myself by selling off the excess, less wanted books on eBay. An though I dare call myself an independent bookseller, there remains far more cookbooks coming in than going out. If I am not careful, all my space will be gone and I will be the one pushed out of the house in favor of that "vital" cookbook.
I've lived most of my life in the midwest, but also have lived in Mississippi and Florida so those places are reflected in my cooking. My families come from Texas, California and Kentucky as well so there are more influences there.
Whatever I'm under the influence of (mojitos, anyone?), I hope it pleases your palate that you may pass time on my virtual shady porch, enjoying cool drinks and summer breezes (some things I like best).

Two pet food companies issue recall for salmonella threat

Seeing recalls of this nature bothesr me. Doesn't it seem like food recalls are happening with greater frequency?
Our pets rely on us to make the decisions that keep them safe. Iams and Eukanuba kibbles are supposed to be better for the pets, but not when this happens!
Take care to check the dates on your bags of kibbles if you have some, and dispose of right away.Your cats and dogs will thank you, even if they can only do it by wiggling their tails or purring.
The recall includes all sizes and varieties of both brands of dry food with "best-buy" dates between July 1, 2010, and Dec. 1, 2011. No canned food, biscuits, treats or supplements are included in this recall.