Mayhem

I was going to write 'controlled mayhem' but that really didn't seem fitting. It's been one of those months where I question my life choices. Why oh why did I sign up to open a restaurant in the middle of a renovation? Here's to my resume and my single day off where I mope and stare at the two bottles of Gloria Ferrer that I'm debating drinking all by myself. I would, but then I'd be nursing a hangover when I open the restaurant at 6am tomorrow. 

At least I have these rainbow tomatoes to keep me sane. Tomatoes=sanity. I make zero logical sense. 

  

Summer Berries

What to do when your berries are past their prime. 

Scones. 

Yellow

Pattypan, tomatoes, and a fried egg. Good morning sunshine. 

Strawberry Tarts

Strawberry-almond tarts to be more exact. I went the route of baking the strawberries into the tarts instead of adding fresh ones after. The strawberries develop a more jam-like flavor once cooked. 

Favorites

I'm one of those people who can't decide on favorites but if I had to choose my very last meal on earth this would be one of the (many)contenders. 

Seared sweet scallops on a bed of mushroom risotto. 

Summer Meal

Caprese, figs with goat cheese and candied walnuts, Israeli couscous salad with grilled vegetables, and an ice cold beer. Perfection. 

Plum Upside Down Cake

We've been feasting on stone fruits the past two weeks over here. Whoever thought of the upside down cake should be given the Nobel prize. I halved this fantastic recipe to make the one pictured above. I used a regular pie pan since we must have lost our cake pans in the move...it turned out just as perfectly with a thin layer of cake and sticky sweet topping. 

Roasted Beet Soup

Roasted Beet Soup (inspired by my new favorite book: The River Cottage Cookbook)
ingredients:
2-3 large beets(about the size of a baseball), chopped in 2 inch pieces
3-4 medium sized carrots, chopped in 2 inch pieces
2 tablespoons olive oil
salt & pepper
2 cups hot beef stock
water as needed
garnish: crumbled feta and arugula

directions:
preheat oven to 400 degrees.
on a baking sheet lined with foil toss chopped beets, carrots, olive oil, and a good amount of salt and pepper until veg are coated.
roast in the oven until soft and edges begin to brown.
throw veg into a large blender and add hot stock. blend until completely smooth. don't let it explode on you.
add water until you reach your desired consistency. season with more salt and pepper as needed.
garnish with feta and arugula. serve.