This past week our very best friends from Maryland visited us for the first time since we moved here just over a year ago.
Our friendship began 26 years ago when we had both moved into the same new development in a Maryland suburb, about 25 miles northwest of Washington, DC.
We moved there from Chicago, and they from Cleveland, but we soon discovered our differences were few compared to so much that we shared.
We became fast friends., all four of us. The kind that even though we haven ’t seen each other for over a year, and over 3000 miles now separate us, when we embraced at the San Luis Obispo Airport last Sunday it was though no time had passed at all. We picked up where we had left off without skipping a beat.
It is a full day flying from the east coast to the west coast, especially with the time difference so after picking them up we came back to the house to eat, relax, chat, and of course, eat some more.
Before leaving for the airport (my husband and I are still getting used to the idea that a trip to the airport is only a 10 minute drive), I had arranged some assorted cheeses, crackers, olives, and fruit to nibble on along with the first of many glasses of local wine we shared this past week.
I included some of the wonderful items we have discovered in our short time living here… the handcrafted sopressa salami from one of our favorite restaurants, and sold at some of the farmer’s markets, http://www.allepiasalumi.com/about/our-story.
The vibrant and delicious California apricots, along with local grapes and small gala apples I bought at the farm stands as well.
For dinner we served a favorite of theirs that I had made for them many times over the years… my husband’s Grilled Baby Back Ribs with my special BBQ Sauce.
We also grilled some fresh sausage with fennel seed from the same source as the sopressa salami…
Fresh corn on the cob and the Heirloom Tomato Salad with Pickled Fennel rounded out the meal.
To be able to share all this with our best friends made it even more special. Now for this delicious salad…
Heirloom Tomato Salad with Pickled Fennel (Bon Appetit, August, 2013)
6 servings
The flavor of the spiced pickled fennel really pops with the sweet tomatoes.
Pickled Fennel
1 whole star anise pod
1 teaspoon aniseed
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ teaspoon cumin seeds
¼ lemongrass stalk, tough outer layer removed, crushed
Zest of ¼ orange, removed with a vegetable peeler
1 medium fennel bulb, cored, thinly sliced
1 and ½ cups unseasoned rice vinegar
½ cup sugar
2 tablespoons kosher salt
Assembly
2 lb. large heirloom tomatoes (about 3), cut into wedges
1 cup cherry tomatoes, preferably heirloom, halved
2 tablespoons while balsamic or Sherry vinegar
7 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 Cubanelle peppers or Anaheim chiles, sliced into ¾ inch rings, seeded
Note: unable to find any Cubanelle peppers I used a pastilla green pepper and a yellow chile pepper, both fairly mild, and perfect for this salad.
Fennel fronds (for serving)
Pickled Fennel
Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes.
Bundle toasted spices,lemongrass. and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-qt. jar or bowl.
Bring vinegar, sugar, salt, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt.
Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.
Note: Pickled fennel can be made 2 weeks ahead. Keep chilled.
Assembly:
Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.
Before serving heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook the peppers, tossing often, until charred in spots, about 4 minutes.
Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
With peaches at their peak I made this Peach Tart., the perfect ending to a summer meal. I’ll be sharing this easy recipe with you soon.
We packed a lot into the time we had with our good friends, showing them the highlights of San Luis Obispo with all its history, charm and beauty.
We even had an impromptu lunch I threw together where we dined in the shade of the olive trees at a beautiful vineyard, toasting to our friendship, all the time pinching ourselves to make sure this wasn’t a dream.
It wasn’t a dream. We really are living in California, and our best friends were here with us . It was perfect!