Photo by Stacie Billis
1/2 cup of balsamic vinegar
1/2 cup water
2 whole cloves
1 bay leaf
1 tablespoon sea salt
1 teaspoon honey
1 medium red onion, peeled, halved and thinly sliced
4 large potatoes scrubbed and cut into one-inch cubes
2 cups of tomatoes cut into wedges
4 soft set duck or chicken eggs
2 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
1 tablespoon of Dijon mustard
1 teaspoon of honey
1 teaspoon of sea salt
Fresh ground pepper
3 tablespoons of chopped herbs (cilantro, parsley, mint, dill, basil or a combination)
1. Mix together vinegar, water spices for pickled onions. Bring to a boil and take off heat. Pour over onions and let cool. Cover and refrigerate for at least two hours.
2. Steam potatoes in covered pot boiling water until tender, about ten minutes. Transfer to a bowl to cool.
3. Meanwhile cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, about 7 minutes. (You can cook the eggs a minute or two longer if you like them more set.) Drain and rinse in cold water until cold. Drain and peel. Set eggs aside.
4. To make vinaigrette, whisk lemon juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
5. Add vinaigrette to potatoes, tomatoes and pickled onions and toss. Transfer to four individuals bowls. Quarter eggs and tuck one in each bowl between veggies. Garnish with chopped herbs.
Photo from Jenny Park and Teri Lynn Fisher's blog, Spoon Fork Bacon.
JP tells me that this week's bag will contain shishito peppers and suggested that I feature them in the recipe.
Of Japanese origin, folks describe shishito peppers as grassy and citrusy, sweet and mild in taste. Except when they aren't.
Some say that about one in ten or twenty are hot, which makes them a fun kind of surprise. In Scoville heat units, they measure 50 – 200, meaning that at their hottest, they are still 13 times milder than jalapeños. Matt Bray of Pepper Scale writes that it's likely that the shishito has its roots in the padrón, another pepper which varies in heat. That pepper likely ended up in Spain in the 16th century from South America. He speculates that the Japanese soil mixed with continued growing of the mildest peppers likely converted the taste and heat to what we have today.
On the other hand, Sandi Gaertner writes in her Fearless Dining blog that "I have yet to find a hot one….and I have had at least four pints of shishito peppers in the past month in our farm box." Despite not finding any hot ones, they are still a favorite and she has recipes for a variety of chilled soups including pepper, pepper and mango and gazpacho, as well as for a shishito sauce to serve with chicken over cheesy polenta and a shishito stir fry.