Chef Daniel Angerer's Blog

SEPTEMBER GOLD - the blog

SEPTEMBER GOLD – the blog
Summer is ending. For most of the country, it will be a relief from the heat-in-your face that made the past month not too pleasant. Fall season coming upon us with its golden shaded brown and dark green colors brings with it seasonal vegetables to hit the kitchen counter: Swiss chard, Jerusalem artichokes, turnips, Fall squash, grapes, apples, and pears, just to name a few. 


Local
Those who are committed to eating local seasonal produce products don’t get to enjoy all fruits or vegetables at any time they want. It is similar to clothing, we just don't get to put our tank tops on all year around, as some clothing is clearly seasonal. Eating seasonally is also a simple way to support the environment and the local economy. Picking up fresh fruits and vegetables grown in the local area puts money in the farmers’ pockets. Moreover, it means that the food does not travel by plane, boat, and train to get from the farm to an overpriced grocery store. Indeed, the average food in the US travels 1500 miles, which burns unnecessary fuel and increases the carbon footprint caused by the food industry. 

kale salad

Grape & Tomato Salad with Maple Caramelized Walnuts 
(recipe yields 4 salads) 
1 cup seedless grapes cut in half 
3 heirloom tomatoes cut in mouth-sized pieces 
1/2 cup toasted walnuts tossed in 1 table spoon maple syrup cooked in a skillet until brown 
1 cup grain bread cut into 1/4 cubes and toasted 
1 bunch of arugula, cleaned and thick stems removed 

1) Arrange the arugula leaves on the plates and place tomatoes and grapes on the leaves
2) Sprinkle walnuts and breadcrumbs over vegetables 

maple caramelized walnuts

Maple Dressing:
3 tablespoon extra virgin olive oil 
1 tablespoon maple syrup 
1 tablespoon water 
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt 
8 turns black pepper from the mill 

1) In a jar, combine all dressing ingredients. Close the lid then shake vigorously.
2) Spoon dressing over the vegetables.

Chefs Tip: You can swap grapes for apples or pears.

 

 

 

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LOVE MYSELF SOME TOAST – the blog

I’m always looking forward to dinners at home. This past weekend it was one of the first few days that I was not working. There’s nothing like sitting around a table with friends and family. I'm bringing all this up since a weekend off is not the norm in a chef’s life. Appetizers are a must for any get-together, whether it’s a backyard barbecue, holiday get-together, or game night. I have a soft spot for toasts, or you can call them crostini. They're quick and easy to prepare so you needn’t spend much time in the kitchen, and less kitchen time equals more quality time with friends and family. There are so many amazing vegetables at the market at this time of the year—mint, basil, corn, vine-ripened tomatoes—and they’re all perfectly suitable for a crostini preparation.

tomato toast

Toppings 
Simple fork-mashed avocado and wedges of grape tomatoes are not only visually appealing, they’re delicious. Also, I like to cut tomatoes into mouth-sized wedges and season them with salt, pepper, a drizzle of extra virgin olive oil, and fresh basil and roast them in the oven at 300 degrees for 20 minutes. It concentrates the flavors and is a nice contrast to the crunchy baked toast. 

One of my favorite things to do is stroll through the local farmers market with no particular plan on my mind as to what to cook. I always come home with a bunch of great random seasonal vegetables. Actually, that's how I find my best inspiration for cooking and writing for my blog. 

grape tomato & garlic toast

Oven-Roasted Tomato Toast with Avocado 
(recipe for four toasts) 

1 tablespoon extra virgin olive oil
4 plum tomatoes, cut into 1/4" wedges 
1/2 pint grape tomatoes, cut in half 
black pepper from the mill, to taste 
1/4 teaspoon sea salt and more for seasoning
4 thick slices of rustic whole grain bread
1 ripe avocado 
1 lime, juiced
sea salt flakes (such as Maldone) 

1) Pre-heat the oven to 300 degrees Fahrenheit.  
2) Toss the cut tomatoes with salt and pepper and spread evenly over a cookie sheet pan. 
3) Bake the tomatoes for 20 minutes. 
4) Drizzle toasts with olive oil and bake 5-8 minutes, until golden brown.
5) De-skin the avocado and remove the pit. In a bowl, mash avocado with the lime juice and sea salt. It should have a chunky consistency. 
6) Spread avocado onto the toasts with the baked tomatoes. 
7) Garnish with thinly sliced basil and a sprinkle of sea salt flakes. 

Chef's Tip: I encourage you to vary the above recipe—e.g., steamed English peas mixed into the mashed avocado sprinkled with finely chopped pink radish and fresh mint. 

BASIL AROMA THERAPY - the blog

Basil is in its peak season locally from July until September. There is nothing like the aroma of fresh basil in the summer, am I right? I like to use fresh basil in pizzas. Further, it's a versatile sauce condiment. I suggest using it in the form of pesto to finish pastas, spread on grilled sourdough bread, or served along with grilled fish and meat. In addition, basil adds an extra pop of nutrients like Vitamins A, K, and C, magnesium, iron, potassium, and calcium. 
In the steamy summer heat I also like to use fresh basil in smoothies. Ripe pineapple, fresh basil along with ice cubes make a tasty, refreshing concoction. 

wild, blossoming basil

Pineapple & Basil Smoothie 
(recipe makes 16 ounces)
1 cup peeled pineapple, chopped
4 large basil leaves 
1 1/2 cups of ice cubes 
1 tablespoon agave syrup

1) Put all ingredients in a blender and process for 1 minute. 

In terms of pesto, where old and new comes together is with a mix-in like avocado—trust me, it’s a revelation. 

basil-walnut pesto

Avo-Walnut Pesto 
(recipe yields 1 cup)
1 ounce fresh basil leaves 
1 cup walnut pieces 
1/4 teaspoon sea salt 
5 black pepper grindings 
1/4 cup cold water 
1/4 cup extra virgin olive oil 
1 ripe avocado, peeled and pit removed 

1) In a kitchen processor add walnuts and process. Turn processor on and off several times in 5-second intervals or use the pulse button. 
2) Add oil, water, basil, salt, and pepper. Process mixture for 1 minute. 
3) Add avocado and process for 30 seconds. Scrape the sides of the blender cup and process for 15 seconds. 

Chef’s Note

Traditionally, pesto often has cheese on the ingredient list; it adds an additional dimension. That flavor is known as umami flavor. I keep the pesto relatively light by not adding any cheese. Instead, I like to add two tablespoons nutritional yeast, which adds a cheesy flavor without the heaviness. 

Holy Basil 
You might have heard of holy basil, which has a more peppery, clove-like taste than its familiar Western counterpart, sweet basil. For sure, the two are closely related. It's the secret weapon against various ailments in Ayurvedic cooking. Similar to sweet basil, it can be used to flavor all types of savory dishes. I like to think of it more along the lines of spicy stir-frys and soups than Italian pasta sauces.