I find myself falling more, and more, in love with the Placer County Real Food cookbook. Nothing compares to the feeling of preparing and eating fresh food from the Farmer’s Market. The Farmer’s market has turned into a bit of a scavenger hunt experience. I now enjoy going there with a list in hand excited to get started on whatever adventure the book will bring me to cook for the evening. Yesterday, I even found myself shopping side by side with the author herself.
Last week I shared every recipe with you..but since I want you to buy the book, this week I will only be sharing the menu and the recipe for my vegetarian option.
So now onto last nights meal…
Pea Shoot Salad with Citrus Vingarette
Pan Seared Butterfish with Cherry Compote
The Cherry Compote was amazing. You would never think that caramelizing cherries and garlic together would breed pure sweet tofu topping bliss.
( Vegetarian Version of Butterfish usingTofu )
1 package Extra Firm Tofu cut into 4-5 slices
Salt and pepper to taste
The book calls for you to pan sear the Butterfish, the great part about substituting it with tofu is that you can follow the same cooking directions given for the fish. Just take a bit of canola oil, heat it in a large skillet and sear until golden brown on each side. Serve with Cherry compote over the tofu.
Unfortunately cauliflower gratin is not the most photogenic side dish, but it tastes a lot better than it looks, I promise. The best part about this recipe is that I got to try sheep’s milk cheese for the first time. I was a bit skeptical at first..was I going to find bits of wool in my cheese? Do sheep have utters? I am still unsure about the utters but I definitely didn’t find any wool in my cheese.
Yep, this is sheep’s milk cheese. It has a mild salty flavor and is quite delicious. There were two different types of Sheep’s milk cheese to choose from; which were France or Spain. The cheese man said that the Sheep’s cheese from Spain was served more often times with something sweet, and the French was more for serving on crackers. I opted for France and have no regrets.
I also topped off the gratin with my own homemade wheat bread for the breadcrumbs. Worked like a charm.
Sautéed Kale with Mirin ( Sweet rice wine )
Bad picture once again…but Sautéed Kale is delicious ( and nutritious ). It is one of the master’s of the dark leafy green vegetables.
And of course, last but not least…
Peach and Blueberry Cobbler
I encourage you to pick up a copy of Placer County Real Food Cookbook. Still not convinced? Tune in for next weeks Meal. I will be posting up some more tasty fresh food from the Farmer’s Market every Saturday.