CUCUMBER-NORI-SESAME SALAD AND SAUTÉED ROYAL TRUMPET MUSHROOMS: THE FINISHING TOUCHES

Just two more dishes to finish the description of the celebratory meal we had from foods we collected at the Ferry Building Farmers Market. Both are easy to make but surprisingly unique.

The first was a refreshing salad made with amazingly crunchy and green baby cucumbers and fresh salad greens accented with bits of nori and toasted white sesame seeds.

The second was a delicate sauté of royal trumpet mushrooms with scallions.

As a bonus not from the farmers market we had a fresh loaf of home-baked Tartine basic country bread made from the recipe in Chad Robertson’s elegant and detailed cookbook, Tartine Bread, Chronicle Books, Ltd, San Francisco, 2010, pages 41-79. (Yes, that’s a long recipe. I plan to post an abbreviated version soon. That should enable you to reproduce the absolutely best home-made bread I have ever tasted).

RECIPES

Cucumber-Nori-Sesame Salad

Ingredients

• 4 small, firm baby cucumbers cut crosswise into ½ inch slices
• 2 Cups mixed baby salad greens
• ½ 7 inch sheet of nori cut into ½ inch squares
• vinaigrette (home-made is the best, but use your favorite)
• ½ teaspoon sesame oil (optional)
• salt and pepper to taste
• 2 Tablespoons white sesame seeds, lightly toasted

Procedure

• Combine the cucumbers, greens, and nori in a serving bowl.
• Dress lightly with your favorite vinaigrette. If you like, add the optional sesame oil. Toss.
• Adjust seasoning with salt and pepper.
• Sprinkle with sesame seeds and serve immediately.

Should serve four

Sautéed Royal Trumpet Mushrooms with Scallions

Ingredients

• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil (use EVOO – extra virgin olive oil – if you like)
• 1 small basket (about 2 Cups) fresh royal trumpet mushrooms, cleaned and trimmed
• 1 bunch (6 to 8) scallions, trimmed and cut crosswise into ½ inch pieces, including the green tops
• salt and pepper

Procedure

• Heat the butter and olive oil in a medium sauté pan over medium-high heat.
• Add the mushrooms and scallions and sauté until cooked through.
• Correct seasonings with salt and pepper.
• Serve immediately.

We set the table with the bouquet of multi-colored sweet peas bought from the flower stall, plated up the feast, and enjoyed it while Evan finished his last day at the restaurant.