Image: CZmarlin — Christopher Ziemnowicz
Cookbook Road Test is a recurring feature in which we try out a rarely used cookbook from my collection. I’ll share my opinions about the cookbook, selected recipe, meal overall, and oh yes – a little music too. Every road test needs a soundtrack, right?!
The Cookbook: This was a gift from my sister several years ago. The Green City Market Cookbook is beautifully photographed, carefully curated, and seasonally organized around what’s available when at this apparently-famous farmer’s market. The book jacket says this: “Green City Market is known across the country as a premier destination for the best in organic, sustainable, and locally sourced farm products.” The cookbook features these ingredients in recipes that appear to be delicious, easy and accessible, their success based largely on the high quality of a few simple ingredients. And there you have the motto of the entire farm to table movement.
The Cookbook: This was a gift from my sister several years ago. The Green City Market Cookbook is beautifully photographed, carefully curated, and seasonally organized around what’s available when at this apparently-famous farmer’s market. The book jacket says this: “Green City Market is known across the country as a premier destination for the best in organic, sustainable, and locally sourced farm products.” The cookbook features these ingredients in recipes that appear to be delicious, easy and accessible, their success based largely on the high quality of a few simple ingredients. And there you have the motto of the entire farm to table movement.
Sample recipes from the Spring and Summer chapters of the Green City Market Cookbook -- commence mouthwatering now:
- Mushroom, Asparagus and Fontina Cheese Strata
- Grilled Fish Tacos with Tomatillo Salsa
- Heirloom Tomato Salad with Aged Cheddar
The Occasion: Friday night dinner for two on the patio. The first really warm day this year.
The Playlist: Art by Glow Scout. This band/album is new to me (found ‘em on BandCamp) although they’ve been playing indie rock/pop with a California-jangly sound for about 5 years now. At first listen it seems like a good fit for a top-down drive in the country. Let’s tune in together, shall we?
The Playlist: Art by Glow Scout. This band/album is new to me (found ‘em on BandCamp) although they’ve been playing indie rock/pop with a California-jangly sound for about 5 years now. At first listen it seems like a good fit for a top-down drive in the country. Let’s tune in together, shall we?
The Recipe: Grilled Whitefish with Blueberry Salsa
As we head into Memorial Day weekend – the official start of grilling season, although some of us are determined to keep it going all year long – I think this dish says “SUMMER” loud and clear, with “easy meal” as an indoor-voice P.S.
We used grocery store blueberries and the salsa tasted fine, but in late July/August when the local berries are available at the farmers market … wow. Be sure to taste your jalapeno and increase or decrease the amount used, to suit your tastebuds. We have a cilantro-hater in the house so I omitted it, but should have added chopped parsley instead. Next time.
As we head into Memorial Day weekend – the official start of grilling season, although some of us are determined to keep it going all year long – I think this dish says “SUMMER” loud and clear, with “easy meal” as an indoor-voice P.S.
We used grocery store blueberries and the salsa tasted fine, but in late July/August when the local berries are available at the farmers market … wow. Be sure to taste your jalapeno and increase or decrease the amount used, to suit your tastebuds. We have a cilantro-hater in the house so I omitted it, but should have added chopped parsley instead. Next time.
| Printable Recipe- Grilled Whitefish with Blueberry Salsa |
Ingredients for the Blueberry Salsa:
Ingredients for the Fish:
Directions for the Salsa:
Directions for the Fish:
Cook’s note: As you can see in the photos, we like to make an aluminum-foil sheet pan that sits on the grill, coated in oil, to hold the fish rather than putting it directly on the grates. Totally optional, but it tears less fish and makes clean-up a breeze.
- 1 cup chopped blueberries
- 1 cup whole blueberries
- ½ cup finely diced red bell pepper
- ¼ cup thinly sliced green onion or chopped white onion
- 1 tablespoons chopped cilantro
- 1 small jalapeno pepper, seeded, minced (or leave a few seeds in for heat, to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon coarse sea salt or kosher salt
Ingredients for the Fish:
- 2 (8-ounce) whitefish filets with skin
- 1 tablespoon olive oil
- ½ teaspoon coarse sea salt or kosher salt
- ¼ teaspoon freshly ground pepper
Directions for the Salsa:
- Combine all the ingredients in a medium bowl. Cover and chill until serving time.
Directions for the Fish:
- Preheat the grill to medium-high (350°F to 400°F)
- Brush both sides of the fish with the oil and season with the salt and pepper. Place the fish on grill, skin side down, and cook, covered, for 7-8 minutes, until the fish is opaque in the center. Remove from the grill.
Cook’s note: As you can see in the photos, we like to make an aluminum-foil sheet pan that sits on the grill, coated in oil, to hold the fish rather than putting it directly on the grates. Totally optional, but it tears less fish and makes clean-up a breeze.
- Cut each filet in half and place on a warmed plate. Top with blueberry salsa. Remaining salsa may be refrigerated for up to two days.
The Verdict: In short, highly successful all around. If you’d like a little more detail, here it is:
The recipe – Wonderful in two ways. 1) On the face of it, a delicious and easy recipe, equally good for weeknights with family or dinner guests on the weekend. But even better is 2) As a guide for infinite variations. No whitefish filets available? OK, use trout or swordfish or anything, really. If another fruit catches your eye at the market, go ahead and swap it out. Peach salsa, cherries, maybe plums … all sound amazing. Cilantro is traditional but you can live a little and mix up the herbs too – maybe add a little fresh oregano or parsley? I foresee making many variations on this recipe throughout the Summer of 2015. Can’t wait!
The cookbook – Love this! Top quality produce and other farm products featured in simple preparations that let their pure goodness shine through, many recipes with only a handful of ingredients. What’s not to like? Now that my nearby farmers market has opened for the season I’m more likely to reach for this cookbook when I need inspiration for a bounty of veggies. I have to sacrifice some of my foodie cred by admitting that I don’t shop at Green City Market, although it’s open year-round, but the Evanston Farmers Market is a pretty happenin’ place on Saturday mornings from May through October.
The playlist – I like this a lot. It’s a little slower than I typically choose for my road trips, but it moves right along anyway despite some minor chords and a slightly mopey outlook. Sounds weird, right? I know, but the female vocalist reminds me of Juliana Hatfield a little bit and I get a real 90s vibe overall, except when the synths bring back the 80s – all in a good way, mostly. Favorite tracks are: Signs, Diamonds, Dog Years.
The recipe – Wonderful in two ways. 1) On the face of it, a delicious and easy recipe, equally good for weeknights with family or dinner guests on the weekend. But even better is 2) As a guide for infinite variations. No whitefish filets available? OK, use trout or swordfish or anything, really. If another fruit catches your eye at the market, go ahead and swap it out. Peach salsa, cherries, maybe plums … all sound amazing. Cilantro is traditional but you can live a little and mix up the herbs too – maybe add a little fresh oregano or parsley? I foresee making many variations on this recipe throughout the Summer of 2015. Can’t wait!
The cookbook – Love this! Top quality produce and other farm products featured in simple preparations that let their pure goodness shine through, many recipes with only a handful of ingredients. What’s not to like? Now that my nearby farmers market has opened for the season I’m more likely to reach for this cookbook when I need inspiration for a bounty of veggies. I have to sacrifice some of my foodie cred by admitting that I don’t shop at Green City Market, although it’s open year-round, but the Evanston Farmers Market is a pretty happenin’ place on Saturday mornings from May through October.
The playlist – I like this a lot. It’s a little slower than I typically choose for my road trips, but it moves right along anyway despite some minor chords and a slightly mopey outlook. Sounds weird, right? I know, but the female vocalist reminds me of Juliana Hatfield a little bit and I get a real 90s vibe overall, except when the synths bring back the 80s – all in a good way, mostly. Favorite tracks are: Signs, Diamonds, Dog Years.
So now it’s time to wind our way back home, raise the ragtop and park the car in the garage until it’s time for our next Cookbook Road Test.
Til then ... Happy trails and Stay in your lane!
Til then ... Happy trails and Stay in your lane!
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