Watermelon crudo with goat cheese and pickled jalapeños

Crudo is the Italian word for raw. Obviously, watermelon is best served raw; however, traditional crudo usually means raw meat or fish garnished with herbs, oils, spices, or fruits and vegetables. The watermelon looks a lot like salmon or tuna, but the fleshy colored chunks showcase summer at its finest. During the summer months, consuming copious amounts of watermelon is a rite of passage. The watermelon is topped with fruit jam, goat cheese, a pickled jalapeño round, and spices. The majority of the ingredients are at their best in the summer. The watermelon is a Charleston grey, the jalapeños are from a friend's garden, the goat cheese is from the farmers' market, the thyme from the front porch. The jam was made last summer with nectarines and vanilla beans. The jam creates a sticky base for the goat cheese to lay on.

This watermelon crudo is very easy to assemble. I like to prep the watermelon ahead of time. This means cutting up the watermelon into its desired shape and allowing the juices to drain off a bit. I set the pieces in a bowl and wait for an hour. This reduces the moisture when serving, and helps the watermelon stay in once piece. The watermelon can be cut into any shape. These can be assembled a few hours ahead of time. Keep them refrigerated until ready to use.

Watermelon crudo with goat cheese and pickled jalapeños
Yield: 8 pieces, serves 2-4


Ingredients: 

1 watermelon, about a 2 to 3 inch width block of watermelon

1 jar apricot or peach jam (can substitute honey)

1/4 cup goat cheese

1 small jalapeño, cut into thin rounds (can substitute pickled jalapeños)

1/3 cup vinegar

2 tbsp sugar

fresh cracked black pepper

1/2 tsp cumin

2 tsp fresh thyme, minced

1/2 tsp black sesame seeds

Directions:

1. Cut the watermelon into a desirable shape. I slice the watermelon into even rounds, cut off the rind, remove the seeds, and cut them into squares or triangles. Watermelon should be at least 1/3" thick. Set in a bowl and allow the juices to drain off a bit. You can set them in the fridge while you prepare the rest of the ingredients. 
2. Slice the jalapeños into thin rounds. Remove the seeds and extra veins. If you want the jalapeños to kick you in the mouth leave the seeds in tact.
3. In a small saucepan, heat up the vinegar and sugar over medium heat. Stir until the sugar dissolves. Once simmering, add in the jalapeños and simmer for 5 minutes. Turn off the heat and allow the jalapeños to cool. Once cool, remove the jalapeños and discard the vinegar.
4. Once ready to assemble, place the watermelon in a fancy serving dish. I like doing this because there is no need to move the watermelon afterwards. The assembled crudo can be kept in the fridge for a few hours before serving. 
5. To assemble the crudo:

• Lay out the watermelon slices in the serving dish. 
• Top each watermelon slice with 1/2 tsp of jam. The idea is to create a sticky base for the cheese.
• Place a small crumble or slice of goat cheese on top of the jam.
• Set one jalapeño round on top.
• Garnish with black pepper, thyme, cumin, and black sesame seeds. 

Potato, Goat Cheese, and Shittake Mushroom Galette

This savory galette comes together quickly and makes an impressive meal.  The prepping and baking time takes about 2 hours.  We ate this galette to ring in the new year.  Bring a pot of water to boil while you prepare the galette dough. Once the water is boiling parboil the potatoes for 10 minutes.  While the galette dough is resting, chop the herbs and prep the mushrooms.  Any mixture of mushrooms will do, if you don’t have green onions, use leeks, or a mixture of both.  

Ingredients:

1 recipe for galette dough crust (see here)
4-5 medium potatoes, peeled, partially boiled, and kept whole
2 tbsp olive oil
6 medium shittake mushrooms, wiped clean
2 tbsp olive oil
1 and ½ cups whole white or brown mushrooms, wiped clean
1-2 tsp white wine vinegar
1 bunch green onions, chopped
3 cloves garlic, chopped
3 tbsp parsley, chopped
½ tsp salt and fresh cracked black pepper
4 oz goat cheese (about less than ½ cup)
¼ cup heavy cream

Preheat oven to 400 F (or do this once you are half way through these directions)
Directions:

1. Bring a large pot of water to boil over high heat.  Once boiling, add the potatoes and turn heat down to medium.  Simmer for about 10 minutes.  Drain the potatoes in a colander so they can cool down.
2. Prepare the galette dough (see instructions here).  The hand made crust makes the dish feel and taste very rustic. It is worth making from scratch.  Cutting up the butter into small cubes helps the butter integrate with the dough.  Let the dough rest in the fridge while you prepare the rest of the ingredients.
3. Heat up 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add in the mushrooms.  Turn heat down to medium after 3 minutes.  Continue cooking mushrooms for another 5 minutes.  Add 1-2 tsps white wine vinegar and toss the mushrooms around the pan while everything sizzles.  Cook another 3 minutes and turn off the heat.  
4. Cut up potatoes in ¼” slices and add them to a large mixing bowl.
5. Add chopped green onions, parsley, garlic, salt and pepper.  
6. Once mushrooms are cool enough to handle, slice them up, and put them into the mixing bowl with the potatoes.  Stir in goat cheese and extra cream, season with more salt and pepper.

Assemble galette:
Roll out the dough as best you can to make a 14 inch circle. Set a cookie sheet upside down and have it close and ready. When the dough is rolled out, fold it gently into thirds and put it in the middle of the upside down cookie sheet. Unfold the dough, the dough should hang off the edges. Put the filling in the middle of the pastry crust and continue filling and gently speading it out. You should leave 2-3” at the border. Now fold the remaining dough over the filling as pictured above.  Brush with milk, or a little remaining cream and bake for 45 minutes at 400 F, or until golden brown. Serve once cooled.