Anh-Minh

A Trio of Summer Salads

by Anh-Minh on June 27, 2014

Salads_OpenerToday, we’ve got a trio of recipes from Melina Hammer: Wilted Chard and Prosciutto, Niçoise, and Butter Lettuce and Broiled Peach salads. I can’t decide which to try first, but have a feeling all of them will soon become part of my salad repertoire. — Anh-Minh

For this month’s post, I thought I’d share not just one recipe, but *three* of my favorite tried-and-true summer salads. Though composed of simple ingredients, each of these crunchy and bright salads offers serious layers of flavor and texture and are complete, heavenly meals. Of course, you can use them as sides to go with other summer fare, but once you’ve tried each and discovered how simple it is to produce so much pleasure, you’ll leave the rest for another day.

Wilted Chard and Prosciutto SaladSalads_Prosciutto

Serves 2

Softly wilted chard is complemented by the buttery crunch of pine nuts and the acidic bite of freshly squeezed lemon juice. Cracked fresh pepper offsets the velvety finale of thinly sliced prosciutto. You could say it’s the savory icing on the cake.

  • 1 bunch rainbow swiss chard, rinsed, stems separated from leaves, coarsely chopped
  • 5-8 slices prosciutto*
  • 1 lemon
  • 1/3 cup pine nuts, toasted
  • freshly cracked pepper
  • good olive oil

Over medium-high heat, add a glug of olive oil and sear chard stems in a cast-iron skillet, stirring occasionally for about 3 minutes. Add the rest of the chard and stir after a minute or so, turning to expose all surfaces to the heat. When the leaves are just-collapsed—no more than 5 minutes—remove from heat and transfer to a serving platter. Squeeze lemon juice all over. Drape prosciutto around, sprinkle pine nuts, and finish with freshly cracked pepper. Salt to taste. Enjoy immediately, and preferably with a glass of minerally white wine, such as a Grüner Veltliner.

*The original version of this recipe calls for bresaolaan equally delicious option.

Swiss Chard Proscuitto Salad details

Niçoise SaladSalads_Nicoise

Serves 2

My riff on the classic salade Niçoise includes creamy potatoes dressed in olive oil and a scatter of thinly sliced garlic scapes. Nestled beside plump and briny olives and a handful of capers, they make a great pairing. Then, there’s the assertively crunchy green beans: perfect with the savory umami of a few good anchovies and a custardy 6-minute egg. With good-quality canned tuna and peppery greens like arugula, it’s a complete experience.

  • 5 small waxy potatoes (I used Yukon Gold)
  • 1 large bunch arugula or other peppery greens, rinsed and drained
  • 1 large handful green beans, stem ends trimmed
  • 2 pastured eggs
  • 1 can good quality tuna in olive oil
  • 3-6 good quality anchovies*
  • 1/2 garlic scape or a few chives, sliced very thinly
  • 1 small handful capers (if using salt-packed capers, soak, then rinse under cold water)
  • 1 handful of your favorite olives (I used the plump, wine-cured Alfonso variety)
  • good olive oil
  • freshly cracked pepper

Peel potatoes and cut into thirds, then boil them in a saucepan until you can easily pierce the flesh with a fork. Drain, shock in ice water, then transfer to a bowl. Dress in a glug of olive oil and scape or chives, along with some cracked pepper. Toss to combine and set aside.

Carefully lower eggs into rapidly boiling water and boil over medium heat for 6 minutes. Shock in ice water until cool enough to handle, then peel their skins, rinse any bits off, and set aside. Tip: A 2-week-old egg will peel much more easily than a freshly bought one.

Using the same water, blanche green beans, about 3-5 minutes. Shock in ice water, leaving until ready to use.

In shallow bowls, lay a bed of arugula, followed by clusters of each: olives, potato-scape mixture, green beans (pat them dry before adding), and chunks of tuna, drizzling some of the oil over everything. Quickly and carefully cut each egg in half and nestle into the salad, add a few anchovies, and scatter the capers on top. Finish with freshly cracked pepper. This delectable salad needs no dressing, but a squeeze of lemon is not objectionable. ;)

*Look for anchovies found in jars. You can see if their flesh is pink or not: the sign of fresher, more delicious specimens.

Nicoise Salad detail

Butter Lettuce and Broiled Peach Salad
with Sheep’s Cheese ToastsSalads_Lettuce

Serves 4

This broiled peach salad is texturally delicate and perhaps the most beautiful—you be the judge. Brightly green butter lettuces, punchy herbs, juicy perfectly ripe peaches, and the crunch of toasted almonds and tangy sheep’s cheese-slathered toasts. It will bring smiles to everyone you’ve gathered around the table.

  • 4 small peaches, halved and pitted
  • 3 heads butter lettuce, torn into pieces, rinsed and patted dry
  • 1 large handful parsley leaves
  • 1 large handful mint leaves
  • 1 package soft sheep’s cheese or goat cheese
  • 4 thick slices crusty bread, toasted and cooled to room temp
  • 1/2 cup turbinado sugar
  • 2/3 cup almonds, toasted
  • honey, for drizzling
  • good olive oil, for drizzling
  • freshly cracked pepper and sea salt

Pour sugar into a small dish and lay each peach half face-side down, nestling peach into sugar to coat. Place peaches onto a baking sheet and broil for 5 minutes or until sugar caramelizes. Set aside.

In a serving bowl, toss together the lettuce, mint, and parsley. Slather toasts with cheese and layer in the center. Set room temperature broiled peach halves onto salad bed, followed by a scatter of toasted almonds and cracked black pepper. Finish with a drizzle each of honey, sea salt, and olive oil, to taste.

Butter Lettuce Broiled Peach Salad details

 { Recipes and Photos by Melina Hammer }

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Anthology-Rossman-portrait-shop-platesAs soon as I read Joanna Rakoff’s article on Joanne Rossman, which is published in Issue No. 15, I wanted to meet her. I’m hoping that the next time I’m in the Boston area, I’ll have the pleasure of doing so, because she sounds amazing. And her Roslindale shop seems like the kind of place you could spend hours browsing in, wondering and inquiring about the provenance of the pieces Joanne stocks.

Issue No. 15 features images from Joanne’s home, taken by Seth Smoot. Often, when you have such a talented photographer capturing a beautiful interior, you end up with more pictures than you can fit on the print pages. So of course we had to share some of those additional, unpublished shots here on the blog. (Um, how great is her shoe collection?!)

Anthology-Rossman-bedAnthology-Rossman-shoe-collection Anthology-Rossman-umbrellas-glass-flowerAnthology-Rossman-cabinetAnd here’s a photo of her storefront, which will probably make you want to head to Roslindale right now. (Luckily, Joanne also has an online shop.)

Anthology-Rossman-shop-shelf

{ All photos by Seth Smoot for Anthology Magazine }

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Mast Brothers Factory Tour

by Anh-Minh on June 16, 2014

mb1I’ve been in New York the past few days with my nephew, and when I was planning this trip, I was a bit nervous about figuring out things that a 13-year-old would enjoy. One thing that turned out to be a great activity for both of us: a tour of the Mast Brothers factory in Williamsburg. Not only was it informative, but you get to sample some of their delicious dark chocolates—a pretty good way to kick off a morning!

You can read more about the tour in this Saveur piece, and book a spot via Eventbrite (just search for “Mast Brothers”). If you’re in the area and have 45 minutes to spare, I highly recommend it.

mb3 mb2

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Art of Sport

by Anh-Minh on June 12, 2014

artofsport1Art of Sport‘s prints have been on my radar for a while now, and with the World Cup starting today, it seems like the perfect time to share their work here. The San Francisco-based company’s graphically striking, athletics-themed creations have a charming back story:

When we were kids, it was okay to hang posters of our favorite team all over our walls. When we grew up, as much as we loved our team, our girlfriends (and later our wives) wouldn’t have a giant Man U banner hanging above the mantel (even if they were big fans). And while it was a tough decision—loyalty to team or girl—we came up with an ideal solution: Art of Sport, a series of limited edition, living-room worthy prints that brings a modern design aesthetic to your favorite team, while subtly incorporating team history, colours, names, and mythology. 

Art of Sport has come up with a print for each of the 32 teams competing in the 2014 World Cup, as well as a few extras—such as the one shown above, which features all of the countries together. (There are also designs based on teams in England and Spain.) If baseball is more your thing than soccer, good news: Art of Sport has a line of MLB prints, too.

artofsport2United States

artofsport3Costa Rica

artofsport4Australia

artofsport5Greece

{ All images via Art of Sport }

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Anthology-Tracy-Wilkinson-portraitI am so glad that photographer Laure Joliet suggested that we feature Tracy Wilkinson in Issue No. 15/Spring 2014 (our current release). Tracy is one super talented lady, and I pretty much love everything that she does: her pottery, her woven lighting, her apparel. When I interviewed her, I couldn’t help but be impressed—and inspired—by all of her creative pursuits. (She also happens to be the designer behind one of my favorite, but sadly now defunct, brands: Mon Petit Oiseau.)

You can read more about Tracy in Issue No. 15, but I wanted to share some of Laure’s outtakes from her afternoon with Tracy, so you can get a glimpse of her home and creative process. And don’t forget to check out the TW Workshop online store!

Anthology-Tracy-Wilkinson-dining

Anthology-Tracy-Wilkinson-pottery&twine

Anthology-Tracy-Wilkinson-paintings&lamps

Anthology-Tracy-Wilkinson-studiocollage

{ Photos by Laure Joliet for Anthology Magazine }

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