Three Savory Condiments

When we have the chance to get out of NYC in the summer we often go to our friend Howard’s house in the Springs. The central theme of these weekends is relaxation, food and wine of course. Having spent many weekends over the years being excited by the process of creating meals either based around a particular ingredient or wine, there have also been a fair share of moments when I felt more tethered to the kitchen dreaming up and executing elaborate meals, rather than the relaxation of the sun and the pool. Last summer I finally embraced the essence of this place and the fact that, in this environment, simple is best. So whether our menus involve a vegetable salad of beets, carrots and radishes or tuna tartare or grilled lamb, these simply prepared meals are enhanced, sometimes even transformed by one of the basic condiments I have taken to preparing and having on hand:

Herb Pesto
Aioli
Romesco

Tuna Tartare with Anchovy Aioli

Anchovy Aioli
2 cloves of garlic
2 large egg yolk from cage free chickens
generous pinch of Celtic sea salt
1 fillet of oil packed anchovy
1T lemon juice
2/3 cup extra-virgin olive oil
Pound garlic and anchovy with the Celtic salt in a mortar. Place in a clean bowl and whisk in the egg yolk and lemon juice. Begin to add the oil, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Chill, covered, until ready to use.



Tuna Tartare
Serves 4
3/4 lb sushi quality tuna or yellow tail
1 T extra-virgin olive oil
2 T salt packed capers
2 T finely minced shallot
2 T finely chopped chives
1 T coarse ground mustard
juice of one lemon
Celtic sea salt and freshly ground black pepper to taste

Preparation:
Chop the tuna into very small dice, about 1/4 inch. Mix with the olive oil, capers, shallot, chives, and mustard. Squeeze lemon juice over the tuna and mix well to incorporate. Taste, then season with salt and pepper to your liking.

SUMMER CLEANSING with SUPERFOODS and TONICS

Seasonal cleanses, not only refresh and lighten the body, they also serve to refine the mind and tune the spirit into the energy of each season! This week we’ve been offering a raw food nutritional cleanse, combining local summer berries, cucumber, spinach, zucchini, early tomatoes and young greens with wonderful super foods and herbs as well as citrus and ginger to make refreshing juices and soups that are both cleansing and rejuvenating!

Some super foods and herbs I incorporate on a regular basis are hemp seed and oil, goji berries, aloe, raw cacao, raw honey, young Thai coconut, coconut butter, pau d’arco, acai, rosehips, cordyceps and maca.

I often make an herbal tea as the base for seasonal fruit tonics. For instance in a blueberry acai tonic I create a base of elderberry, nettle leaf , pau d’arco, vanilla bean and lemon peel. The base adds dimension to the flavor and cleansing action of the juice. Pau d’arco is widely prized in the treatment of candida and supports liver and endocrine glands, while nettle leaves are one of the highest sources of plant based iron! Elderberries contain potassium, large amounts of vitamin C and strengthen the immune system and bolster the antioxidant power of the blueberries.

Blueberry-Acai Tonic
Serves 4
For Tea
½ fresh vanilla bean, split open
2T Pau d'arco
2T nettle leaf
2 T elderberries
1 star anise
1 strip lemon zest, only organic
1 quart filtered water, gently heated

place the ingredients in a clean 1 quart mason jar. Pour the gently heated water over the herbs and cover immediately, allowing it to steep for at least 20 minutes.

Tonic
2cups blueberries
1T milk thistle powder
2T acai powder
½ vanilla bean
2T raw honey
pinch of Himalayan crystal salt
lemon zest, optional
32 ounces herbal tea, see recipe

Place the first four ingredients in blender and pour in herbal tea. Add in the honey, pinch of salt and lemon zest, if using. Blend from low-high for about 30 seconds. You can either drink it as is or strain through a fine mesh sieve for a more refined texture. Garnish with fresh mint if desired and ENJOY!

Nearing Summer Solstice

Nearing the summer solstice, the longest day of the year, new moon magic and the season where the Fire element is predominant. Seasonal and daily life practices, help maintain balance and equilibrium during seasonal changes. In anticipation of the heat in the coming months, I've naturally gravitated to a primarily raw diet, emphasizing seasonal, local fruits and vegetables as well as enjoying some more tropical foods and herbs like papaya, young Thai coconut and lemongrass. I am still enjoying some consciously chosen wild-caught fish and shellfish and just had some delicious Scallop Ceviche last night. Here are two offerings.

Spicy Thai Wraps
6-8 large Collard Leaves, cut in half with center rib removed
4 c Savoy cabbage, shredded
1c bean sprouts
1c carrot, julienned
1 c mixed herbs: basil, cilantro, mint
1 cucumber, seeded and julienned
¼c cashews, chopped

Dressing
1/2 c tahini
2T maple syrup
2T sesame oil
1/4c lemon juice
2 T ginger
1 Thai red chili
2T shoyu
Filtered water, as needed

Puree the maple syrup, sesame oil, ginger, lemon juice, chili and shoyu in a high speed blender. Add the tahini and blend until smooth, adding filtered water, as necessary, to achieve a medium batter like consistency.

Combine the dressing and the cabbage, mixing thoroughly. Taste for seasoning.

To assemble: place one halved collard leaf, with the underside facing up. Place a few tablespoons of the cabbage on the bottom third of the leaf. Then arrange a few pieces of carrot and cucumber and top with bean sprout, a mix of herbs and a sprinkling of cashews. Roll the bottom of the leaf over the cabbage, tucking it under the filling to secure it. Serve with extra dressing as a dipping sauce

Scallop Ceviche
½ lb sea scallops, halved
1/2c lime juice
1 red pepper, diced
1/2c red onion, diced
1 jalapeño pepper, thinly sliced
2T olive oil
1⁄2 tsp Sea Salt
2 T dry sake, optional
1/4c cilantro leaves, gently torn

In a medium bowl, combine scallops and lime juice. Cover and refrigerate for 3 hours or overnight. Remove scallop from refrigerator and stir in bell pepper, jalapeno pepper and onion. Dress with olive oil, sea salt, and sake. Refrigerate for at least another hour. Garnish with cilantro leaves and serve.