summer

summer grain bowl

/ Julia Kemper Johnson / Leave a comment

 

 

 

 

summer grain bowl

I often wonder why comfort food is reserved only for winter. This dish combines all of the comforts of summer — hearty grains, flavorful vegetables, and fresh herbs — in one unassuming, yet delicious bowl. The recipe makes enough for 2 and can be enjoyed as a healthful and energizing breakfast, lunch, or dinner. Any leftover vegetables are also delicious the next day. 

 

serves 2

for the walnut pesto:

¼ cup whole walnuts, toasted in a dry pan

2 tablespoons torn fresh mint leaves

½ small clove garlic

pinch of salt

2 tablespoons roasted walnut oil (or olive oil)

juice of ¼ lemon

1 tablespoon olive oil 

 

for the bowls:

6 ounces green beans, ends trimmed

1 tablespoon olive oil, plus more if needed

1 medium zucchini, ends trimmed and cut lengthwise into 8 spears

8 cherry tomatoes

2 eggs

1 ½ cups cooked quinoa

fresh mint for garnish

flaky sea salt + freshly ground black pepper

 

 

In a mortar and pestle, grind together the walnuts, mint, garlic, and a generous pinch of salt until coarsely ground and fragrant. Add the walnut oil and lemon juice and stir to combine. Set aside. 

Fill a stockpot with water and bring to a boil. Add the green beans and blanch for 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Once cool, remove the beans from the ice water and set aside.

In a cast iron skillet, heat 1 tablespoon of olive oil over high heat. Once hot, add the zucchini spears in one layer and cook, undisturbed, until browned on one side, about 2 – 3 minutes. Flip and cook the spears for another 2 – 3 minutes, until tender. Remove from the skillet and transfer to a mixing bowl. Pour half of the walnut pesto over the warm zucchini and toss to coat. Set aside. 

Add the blanched green beans to the hot skillet, adding more olive oil if necessary, and sauté until just starting char in spots, about 3 – 4 minutes. Remove from the skillet, transfer to a bowl, and pour the remaining walnut pesto over and toss to combine. Set aside. 

Add the tomatoes to the hot skillet and cook, shaking the pan occasionally, until just blistered and warmed through, about 3 – 4 minutes.  Remove from the skillet and set aside. Remove the skillet from the heat. 

To poach the eggs, fill a medium saucepan halfway with water and heat until bubbles start to form at the bottom of the pan, but don’t break the surface. Carefully crack 1 egg into the water and swirl the water gently with a spoon to ensure the egg does not stick to the bottom of the pan. Crack the second egg into the water, gently swirling again. Cook the eggs in the warm water, adjusting the heat as necessary to keep the water just below a simmer, for about 4 – 5 minutes, or until the yolks are cooked to your liking. Use a slotted spoon to remove the eggs, tapping them on a paper towel to remove any excess water before setting them aside. 

To assemble the bowls, divide the quinoa between 2 serving dishes. Arrange the zucchini, green beans, and tomatoes alongside. Top each with a poached egg. Garnish each bowl with a sprig of fresh mint and sprinkle with flaky sea salt and freshly ground black pepper to finish.

  

cod poached in tomato broth

/ Julia Kemper Johnson / 2 Comments

I’ve always been in favor of simplicity. To me, cozy nights in, snuggled on the couch with a favorite movie far outweigh a fancy night out on the town.  I will always choose a crinkled linen top and jeans over the latest designer trend. I wrap presents with brown paper and kitchen twine, not because it’s the “cool” thing to do, but because I find that the gift on the inside is more important than the part that will be ripped to shreds. Such is my philosophy with food: simple cooking is better cooking. 

To me, an ingredient’s integrity lies in its natural form. A carrot is best as a carrot. The less we fuss with that carrot, and the more we allow it to shine as itself, the more we will enjoy it. 

I didn’t always feel this way. There was a time when I thought the more complex the recipe, the better it would taste. In an attempt to impress, I would often overcomplicate a dish with redundant ingredients, adding a little of this and a little of that, until the individual components of the dish were lost in a labyrinth of flavor. It wasn’t until I starting really exploring my cooking style in culinary school — the ingredients and cuisines that inspired me — that I began to realize that the way I approach most of my life is also how I should approach food. That realization marked a turning point in how I cook. 

I’m here today to share a simple, yet flavorful take on poached fish — buttery cod fillets gently cooked in a light tomato broth, flavored with herbs, shishito peppers, garlic, spring onion, capers, and red pepper flakes for a bit of heat. It’s beautiful, summery, and deliciously uncomplicated. 

cod poached in tomato broth

This dish is deliciously comforting, but also light and summery. The tomato broth is flavored by fruity olive oil, herbs, and salty capers and serves as the poaching liquid for the cod, which is gently cooked until buttery soft. Everything is served together in one bowl, along with some oil-cured olives for a briny pop of flavor and some crusty bread to soak up all of the delicious broth. 

serves 4

 

ingredients

¼ cup olive oil, plus more for serving

3 spring onions, white parts only thinly sliced into rings

8 shishito peppers

2 garlic cloves, crushed + peeled

2 teaspoons salt-packed capers, rinsed

¼ teaspoon red pepper flakes

1 bay leaf

3 sprigs fresh parsley, plus more for serving

2 tablespoons white wine vinegar

1 (14.5 ounce) can high quality whole peeled tomatoes, crushed by hand

salt + freshly ground black pepper, to taste

4 (6-ounce) skinless cod fillets

freshly squeezed lemon juice, for serving

oil-cured olives, pitted, for serving

crusty bread, for serving

 

In a medium-sized dutch oven or stock pot, heat the olive oil over medium heat. Add the onion, whole peppers, and garlic cloves and sauté, stirring occasionally, until the onion is softened and starting to brown and the peppers are slightly blistered, about 5 – 7 minutes. Add the capers, red pepper flakes, bay leaf and parsley sprigs and sauté for 1 – 2 minutes more. Add the white wine vinegar and cook until almost completely reduced, about 2 minutes. Add the crushed tomatoes, and their juice and 2 ½ cups of water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 30 minutes, or until the broth is slightly reduced and flavorful. Season generously with salt and freshly cracked black pepper to taste. 

Reduce the heat to low and add the cod fillets in one even layer in the pan. The broth should just cover each fillet. If it doesn’t, cover the pan with a lid. Poach the cod, at a very slow simmer until opaque and cooked through, about 6 – 8 minutes, depending on the thickness of your fish. Make sure to watch the pot very carefully during this stage — bubbles should be barely breaking the surface. If the liquid gets too hot, the fish will turn rubbery and tough, rather than buttery and soft. Once cooked, remove the fillets and place each in its own shallow serving bowl. Divide the peppers between the bowls and pour over the broth, discarding the bay leaf and parsley. Garnish each bowl with a drizzle of olive oil and a squeeze of lemon juice. Scatter the pitted olives and fresh parsley over top. Serve immediately with crusty bread for soaking up the delicious broth. 

grilled eggplant + hummus

/ Julia Kemper Johnson / 8 Comments

I have this little blue notebook where I write my recipes. It’s filled with lists of ingredients, and quick bulleted instructions that probably only make sense to me. Every page shows evidence of ingredients past — a splatter of red wine stains the page that reads “risotto”, a smear of oil on the one marked “beet greens pesto”. There are scribbles and question marks, cross outs and ripped corners, and dark circles around the ingredients I often forget. Some pages are ripped out, signs of disappointments and failed attempts, while others are dog-eared and faded from constant use. 

Some days, when my mind feels too jumbled from the seemingly unending feeds of beautifully prepared dishes and innovative recipes in the media, I find myself referring back to my blue book, as a way to center myself. The other day proved to be one of those times. As I flipped through its stained and crumpled pages, I came to a page that caught my attention. In stark contrast to the pages surrounding it, this one appeared almost empty, save for a few lines and a simple title that read, “hummus”.  

Armed with my book, and the ingredients I had on hand, I went about preparing that hummus — nothing more than some chickpeas, a few spoonfuls of tahini, a drizzle of garlic infused olive oil and a whirl in the blender. I grabbed a few eggplants that I had picked up a few days earlier at the market, speckled lavender and white, and cut them into spears to grill. I threw everything on a board, added a drizzle of tahini, a few vibrant herbs, and some naan bread warmed in the oven, and paused briefly to remind myself: simple is best. Simple is what inspires you. 

grilled eggplant + hummus

I’ve never been a huge fan of eggplant, as I find it lacks flavor without its skin, but I often find the skin tough and unappetizing. I recently discovered these lavender and white speckled, delicate-skinned varietals at the farmers market, however, which I love. When grilled, they still hold their shape, but become soft and creamy on the inside, making for a delicious preparation and a beautiful presentation. Paired with some vibrant herbs and creamy hummus, this dish is perfect for a casual, light dinner, or for a fun appetizer. The hummus recipe can easily be doubled if you are making this for a party! 

 

for the eggplant:

4 small eggplants (preferably Antigua eggplants, or another delicate-skinned, non-bitter varietal)

extra virgin olive oil

salt, to taste

2 tablespoons tahini paste

1 teaspoon sesame seeds, for garnish

a few handfuls of fresh mint and parsley, for garnish

 

for the hummus:

1/3 cup extra virgin olive oil

1 – 2 garlic cloves, peeled and crushed

1 15 oz can of chickpeas, drained and rinsed

4 tablespoons tahini paste

1 teaspoon coarse salt

2 tablespoons water

squeeze of lemon juice

sesame seeds and chopped fresh parsley, for garnish

naan bread for serving

 

First, prepare the eggplant: trim the ends and cut into long spears. If your eggplant has a lot of seeds, make sure to only use the outermost flesh with the least amount of seeds [the seeds are often bitter]. Line a sheet pan with paper towel and spread the eggplant over it in an even layer. Sprinkle with a generous pinch of salt and allow to rest while you prepare the hummus. *This step is optional, but I find that eggplant does not absorb as much olive oil when they are salted first.

Next, prepare the hummus: in a small sauté pan over medium heat, add the olive oil. Once warm, add the crushed garlic and sauté until fragrant [about 2-3 minutes]. Remove from heat. 

In a blender or food processor, add the chickpeas, olive oil and garlic, tahini paste, salt, water, and squeeze of lemon juice. Blend until smooth. Use a rubber spatula to transfer hummus to a bowl and taste for seasoning. 

Once eggplant has rested for about 15 – 20 minutes, pat it dry with paper towels to absorb all of the moisture that has beaded at the surface and to rub off any excess salt. Drizzle eggplant very generously with extra virgin olive oil. Preheat a grill or grill pan over high heat and brush grates with olive oil. Working in batches [making sure not to overcrowd the grill or pan], grill the eggplant on all sides until golden brown on the outside and very soft when touched [the length of time will depend on how thick your spears are. For reference, mine took 6 – 8 minutes each]. Make sure to give them time, as there is nothing worse than undercooked eggplant! If you are working in a grill pan, you may have to drizzle the pan with more olive oil between batches. 

Once cooked, remove the eggplant from the grill and transfer to a serving platter. Drizzle with tahini paste, and garnish with mint, parsley, sesame seeds, and coarse salt [if needed]. Top hummus with a drizzle of olive oil, and chopped parley and sesame seeds as garnish. Serve the grilled eggplant + hummus with warmed naan bread for dipping. It’s especially delicious if you add some hummus and eggplant to a piece of naan and eat it like crostini!

 

serves 4 as an appetizer

 

stone fruit galette

/ Julia Kemper Johnson / 6 Comments

stone fruit galette

This galette is a great way to use those end-of-summer juicy, ripened stone fruits, and a fitting treat for the final warm evenings of the summer.

 

ingredients:

2 batches of pastry dough

1/2 cup dark brown sugar

1/4 cup granulated sugar

juice of 1/2 a lemon

1/2 cup all-purpose flour

pinch of salt

about 4 cups of sliced peaches, plums, and nectarines (I used approximately 5 small peaches, 2 small plums, and 1 nectarine), pitted and sliced

1 egg

splash of milk or cream

sugar for sprinkling over the galette

 

First, prepare two batches of the pastry dough [separately] and transfer to the fridge to chill for at least an hour. While the dough chills, prepare the fruit: in a large bowl, combine both sugars, lemon juice, flour, and a pinch of salt. Add the slices of stone fruit and gently toss, making sure that each slice of fruit is completely covered with the sugar mixture. Cover and set aside in the fridge while you prepare the dough. 

Once the dough has chilled, preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper. [It’s important that you use a half sheet pan with raised sides to catch any juices that may run during baking].

On a floured work surface, roll out both discs of dough in two large circles until about 1/8″ in thickness. Roll one circle of dough around the rolling pin, and unroll onto the lined sheet pan. Spoon the fruit mixture in the middle of the circle, leaving a 2-3 inch border around the edges.

Cut the second circle of dough into 1 1/2 – 2 inch strips. Weave the strips in a lattice pattern over the top of the fruit, spacing them about 1 inch apart. Trim the ends to leave a 2-inch inch border of the bottom layer of dough. Working around the galette, fold the bottom layer of dough up over the edge of the lattice and filling, making sure that the filling is completely enclosed in the crust.

In a small bowl, whisk together the egg and splash of milk or cream. Using a pastry brush, generously brush all exposed areas of the dough. Sprinkle sugar over top of the egg wash [I like to use a coarse sugar for texture, but plain granulated sugar would work as well].

Transfer to the oven and bake until the crust is golden and the fruit filling is thick and bubbling, about 50 minutes to 1 hour. Make sure to keep an eye on the crust — if it starts to look too brown, cover it loosely with aluminum foil for the remainder of the time in the oven.

Allow galette to rest for about 15 minutes before cutting it into wedges. Serve with big scoops of vanilla ice cream.

 

For the pastry dough:

2 cups unbleached all-purpose flour

1 teaspoon sugar

pinch of coarse salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup ice water

In a medium bowl, combine the flour, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [there should be bits of butter visible throughout]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least an hour before using. Make two batches [separately] for this pie.