fresh from the market ~ 吃鮮的

I am the biggest fan of nectarines, peaches, apricots and plums especially the one that I get from my friends who work at the farmers market! If you live in the Bay Area - San Francisco, Oakland, Concord and etc- and visit Kashiwase Farm fruit stand before. They sell the juiciest, most scrumptious fruits ever (and organic)! I thought about working there so I can munch all day long but gave up when I found out that I have to wake up at 5 in the morning to go to the market! I am just not a morning person ;)

Although farmers markets are year round, Kashiwase Farm stopped in November and didn’t start their market until May. I miss the fruits very much so I made a visit as soon as they started up again. Since it is still early in the year so there is not much variety to choose from; however, I found 2 decent fruits. I picked up some “April Glo”, a semi-hard tart yellow nectarine, and some “Snow Angel”, a white peach variety that is so juicy that you can drink juice right from it w/ a straw!! The fruits must be eating right away; therefore, I used the nectarines and whipped up a very easy and light brunch once I got home.



Brunch started with a chicken and peppered nectarine salad and finished with custard w/nectarines and blackberries. Both very easy to prepared but soooo yummy =) The menu is inspired by a book that I purchased recently – marie claire Seasonal Kitchen by Michele Cranston. Like the title points out, it is all about cooking what is in season. There are many lovely pictures that accompanied the recipes; a must add to your kitchen bookshelves. I also recommend other books by the same author – simply gorgeous pictures and easy but delicious recipes!

The serving size that I made was for 2 people; if you have a bigger party, then just double or triple the recipes. Also, I made the custard a little thicker by adding an extra egg yolk (total 3) so if you prefer a soupier version then just use 2 egg yolks.

Although I used nectarines, you can use other fruits such as peaches, plums and apples. I think they will be equally delicious as long as they are fresh.

Chicken and peppered nectarine salad with yuzu vinegar dressing – Serves 2

2 nectarines - sliced
2tbs extra virgin olive oil
1tsp freshly ground black pepper
4 loose cups baby spinach
2 cups shredded grill chicken

yuzu vinegar dressing
4tbs light soy sauce
4tbs yuzu vinegar

Combine the olive oil and black pepper in a large bowl, add the nectarine slices and lightly toss to coat; set aside.

Stir to mix the soy sauce, tamari soy sauce and yuzu vinegar in a bowl. Add the dressing to the baby spinach, toss. Divide the spinach among the serving bowls, then add the grill chicken and peppered nectarine slices. Serve.



Custard with nectarines and blackberries - Serves 2

125 ml whipping cream
125 ml milk
½ vanilla bean pod, split and seeded
3 egg yolks
3tbs caster sugar

½ cup blackberries
2 nectarines, sliced
2tbs caster sugar
1tbs water

To make the custard:
Pour the milk and cream into a saucepan. Using the tip of a small sharp knife; split the vanilla bean lengthwise and scrape out the seeds and add it to the milk mixture. Place the saucepan over medium heat and bring the mixture just to simmer then remove it from the heat.

In a large bowl, whisk the egg yolks with the sugar until pale and creamy. Whisk a little of the warm milk mixture into the eggs, whisk to combine. Add the remaining liquid, remove the vanilla bean and whisk until completely combined.

Return the custard mixture to a clean saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If a line remains after you have dragged your finger across the spoon, the custard is ready. Remove from heat, place pan in a cold water bath, continue to whisk until it has slightly cooled. If serving the custard cold, allow to cool completely before covering and chilling in the refrigerator,

Sauteed fruits:
Just before serving, prepare the fruits. Place the sugar and water in a frying pan, heat over low heat, swirling the mixture a little so that the sugar dissolves. Add the nectarine slices, swirl once, then cook over low heat for 4 minutes. Add the blackberries. Swirl a few more times until all the blackberries are glossy. Remove from the heat and divide among serving plates. Serve with the custard.



我是一枚水果焚化爐。尤其是水蜜桃﹑油桃﹑李子這些更是愛到不行。眼見它們盛行的季節又到了﹗開心期待ing。自從得知有機培植的蔬菜水果對人的身體比較好以來﹐我都儘量的購買有機食物。最初對有機培植的認知是經由一個朋友的阿姨推薦的。阿姨家是開有機水果農場的﹐所以她常常賣力的推廣。也不是賣花讚花香﹐她家的真的是好吃到不行。水蜜桃﹑幸﹑油桃﹑櫻桃都是又嫩又多汁。如果你常去灣區的農夫市場﹐你大有可能看過或惠顧過一家叫Kashiwase Farm的攤位。這就是阿姨家的。在灣區39個農夫市場都可見KF的蹤影。下次記得去看看噢﹗

農夫市場常年開放﹐可KF卻只在五月至十一月這段時間營業。所以我有好些時候沒吃到好吃的水果了。實在想死那味道了﹗因為想常吃到這些美味的水果﹐我想過像朋友一樣去那裡打工呢。可得知要凌晨五點就要起床我就打消這念頭了。我還是乖乖的做一名顧客好了--__-- 過去這個週末朋友跟我說要開業了﹐星期六迫不及待的就往市場衝了。雖然果季還早﹐我還是找到兩個不錯的水果品種。一個取名“April Glo”的油桃及取名“Snow Angel”的水蜜桃。說到這個水蜜桃﹐咬下去那個汁會狂噴的。真的是名符其實的“水”蜜桃^o^ 真的好好吃噢~

回到家﹐我就立刻用油桃做了一個簡單的沙拉及甜點做brunch。本來是連水蜜桃也用來做菜﹐但是肉質實在太嫩了只宜做飯後果。我最近愛用水果來做料理多少是受了Michele Cranston的marie claire Seasonal Kitchen一書的啟發。書裡提倡多用當季的蔬果海鮮做料理﹐新鮮又美味。Michele Cranston是法國版的marie claire烹飪雜誌總編﹐也是有名的food stylist和作家。除了上述的一書﹐

烤雞油桃沙拉佐柚子醋醬料 - 兩人份量

2個油桃-去果核切成8等份月牙形片
2湯匙橄欖油
1茶匙現磨黑胡椒粉
2杯烤雞 - 撕小塊
四杯嫩菠菜

柚子醋
醬油﹑tamari醬油﹑柚子醋各四湯匙

在大碗裡混合橄欖油及現磨黑胡椒粉﹐加入油桃片﹐拌均勻後備用。跟著製作柚子醋醬料。將所有材料放進另一小碗裡混合攪拌。將醬料和瀝乾水分的嫩菠菜一起拌勻再平均的盛入容器裡。最後加入烤雞及油桃片。



卡士達醬與干燒油桃及黑莓 - 兩人份量

125ml 鮮奶油
125ml 牛奶
½條 香草豆﹐開半刮籽
3個 蛋黃
3湯匙 細砂糖

½ 杯黑莓
2個油桃-去果核切成8等份月牙形片
2湯匙 細砂糖
1湯匙 清水


卡士達醬作法:
把牛奶、鮮奶油混合放進小鍋裡﹐用小刀將香草豆開半﹐取去其中的籽﹐將籽和香草豆一起放入鍋裡﹐用中火煮至表面冒泡，離火。

另一碗裡將蛋黃和細砂糖一起用攪拌器攪打﹐直至顏色變白並確實拌勻後﹐邊攪拌邊加入3分之1的溫奶漿﹐待確實拌勻後再小量的加入剩下的溫奶漿。丟掉香草豆﹐將奶漿再度放回小鍋裡﹐用中火加熱﹐用木匙邊煮邊攪拌以免燒焦。待奶漿變稠﹐並可以在木匙背劃出清晰的線條時﹐卡士達醬就完成了。如果不立即吃﹐一定要室溫完全冷卻後﹐蓋上保鮮模，冷藏備用。

干燒油桃及黑莓:
上菜前將油桃及黑莓干燒。小平鍋裡加入細砂糖﹑清水﹐用小火煮至砂糖完全融化後再加入油桃片﹐翻炒一下讓糖水覆蓋油桃片後煮四分鐘。加入黑莓翻炒幾下﹐離火。平均的盛入容器裡﹐加入卡士達醬就好了。