At Home with TCH | A Late Summer Nights Meal
With summer on it’s way out and fall on the horizon, we begin to loose evening light and the warmth of the summer. Many of us will begin to prepare for the coming months of cold air and testy weather, for winter is only a season away. We will begin to pack up our patio furniture, harvest the last crops and chop the fire wood for the coming hibernation. So right now you’re thinking — it just might be the time to make the most of the outdoors. Before the tree’s turn from orange to brown and the evening summer light has all but disappeared.
Here in the tropics however, where I am currently passing my time, it’s actually a bit opposite. The summer brings over-bearing heat, humidity and rainstorms. The fall and winter brings cooler days into nights and happier outdoor life. I mention this because through this next season you will see a tropical way of life. A world where we plant our gardens in October, we dine under the stars year round because the endless summer life is real here. A world where the holidays are set amongst palm tree’s and coconuts. This is where Terracotta House will begin, the homeland where I grew up, before I head back west to my home in California.
We begin with a dinner under the stars. One that is a family favorite — Mediterranean. I have invited my sister Nicole Simbüger, a seasoned chef specializing in American -European cuisine to cook our first meal. My sister is a pretty special person. Having spent 15 years living and cooking in Austria, her style of cooking is very influenced by rustic farm to table European cuisine .
on tonights menu //
Roasted Ribbon Yellow Squash with Chimichurri Aioli
Vegetable Tabbouleh
Mediterranean CousCous Salad with Braised Fennel
Spinach Pies
Carmelized Onion Baba Ganoush
Herb Marinated Feta
Quick Pickled Red Onions
Roasted Ribboned Yellow Squash
Ingredients
2 Yellow Squash sliced thin with mandolin
2 cups Arugula
Shaved Parmesan
Chimichurri Aioli ( recipe below )
2 tbsp Olive oil
S+ P to taste
Directions
Preheat oven to 425. Slice Squash carefully with mandolin and lay on non-stick sheet pan. Brush with olive oil and season lightly with salt and pepper. Roast for 5 minutes, turn the squash pieces over and roast for another 3-5 mins. Be careful not to burn, so keep an eye on them while roasting . Take out and let cool to room temperature.
While the squash is roasting take the parmesan block and cut or shave off thin pieces. With the back side of a spoon, take chimichurri aioli and stroke it across the center of the plate. Take cooled ribbon of squash and place on top in decorative clusters. Top with arugula and shaved parmesan. Drizzle with olive oil and cracked pepper.
Mediterranean Couscous Salad w/ Braised Fennel
Ingredients
2 cups Israeli Couscous
1 Fennel Bulb (sliced lengthwise)
1 English Cucumber (thinly sliced on Mandoline)
1 cup Grape Tomatoes (cut in half)
1 cup Green Olives
1 cup fresh Watercress
2 tbsp Sugar
1 tbsp Butter
4 tbsp Olive Oil
Ingredients for Salad Dressing
1/2 cup Prosecco White Wine Vinegar
1 tbsp Dijon Mustard
1 - 2 tbsp Water
2 tbsp Chimichurri
2 tbsp Olive Oil
S+P to taste
Directions
Cook Couscous following the directions on the package. Slice Fennel bulb lengthwise in 1/4 inch thick pieces. Place 2 tbsp Olive oil in a large saute pan on medium heat. Add Fennel and saute until golden brown. Next add 1/2 tbsp of butter to the pan and sprinkle the Fennel with 1 tbsp of sugar. Let the Fennel caramelize for 3 to 5 minutes. Turn Fennel over and repeat with remaining butter and sugar until Fennel is a dark golden brown and tender on both sides. Set aside to cool.
Thinly slice cucumber on Mandoline and cut grape tomatoes lengthwise. In a blender, combine Vinegar, Mustard, Water, Chimichurri, Olive Oil and S+P. Blend until a smooth vinaigrette forms.
Combine all vegetables with Couscous, adding Watercress last. Toss with Vinaigrette and add S+P to taste.
Vegetable Tabbouleh
Ingredients
1 English Cucumber ( seeded and small diced )
1 Red Pepper ( small diced )
1 Yellow Pepper ( small diced )
1/2 Large Red Onion ( small diced )
1 Lemon ( juiced + zested )
1 Bunch of Parsley ( finely chopped )
1 tbsp Olive Oil
S+P to taste
Directions
Finely dice all vegetables and finely chop parsley. Combine in a medium sized bowl. Add lemon juice and zest, olive oil and salt and pepper to taste.
Quick Chimichurri Aioli
Ingredients
1 cup Mayonnaise of choice (traditional or vegan)
2 - 2 tbls Chimichurri
Directions
Mix Mayo and Chimichurri together in a mixing bowl by hand. Set in fridge.
Chimichurri
Ingredients
1 bunch of Parsley
1 bunch of Cilantro
1/2 Onion
3 - 4 cloves of Garlic
2 tsp dried Oregano
1/2 cup Red Wine Vinegar
S+P to taste
1 tbsp Olive Oil
1 lime
Directions
Place all ingredients in a blender. Blend until you have a “pesto like” consistency.
Herb Marinated Feta
Ingredients
1/2 bunch Parsley (chopped)
1/2 bunch Cilantro (chopped)
1/2 bunch Dill (chopped)
3 tbsp Olive Oil
1 8 oz block of your favorite Feta (slide in 1/2 inch slices)
Directions
Place Feta on deep plate or shallow bowl. Cover Feta with chopped Herbs, Olive Oil, and Fresh Cracked Pepper.
Caramelized Onion Baba Ganoush
Ingredients
1 large Sweet Onion (thinly sliced)
2 tbsp Sugar
1 tbsp Olive Oil
1 tbsp Butter
2 Large Eggplant (cut in half lengthwise)
1 tbsp Lemon Juice
2-3 tbsp Tahini Paste
1 tbsp Olive Oil
1 clove of Garlic
S+P to taste
Directions
Preheat oven to 425 degrees. Place Eggplant face down on sheet pan. Roast until completely soft (about 20 minutes). Remove from oven and let cool. Heat 1 tbsp Olive Oil and Butter together in medium saute pan. Add sliced Onions. Sprinkle Onions with Sugar and saute on medium heat until golden brown. Let cool.
Remove and discard skin from Eggplant. Place in food processor or blender with caramelized Onions, Lemon Juice, Tahini paste, 1 tbsp of Olive Oil, and Garlic.
Add S+P to taste.
Ingredients for Dough
1/2 tbsp Active Dry Yeast
3/4 cup lukewarm water
2 1/2 cups All Purpose Flour
1/2 tbsp Sugar
1/2 tbsp Salt
1/3 cup Vegetable or Olive Oil
Directions for Dough
In a small mixing bowl, sprinkle Yeast over Lukewarm Water. Stir and let sit until foamy (about 10 minutes).
In a large mixing bowl of stand mixer with a dough hook, combine Flour, Sugar, and Salt. Slowly add Oil followed by the water/yeast mixture. Begin mixing on low speed and then progress to medium speed for 3 to 5 minutes or until a sticky dough forms.
Remove from bowl and knead on a floured surface until smooth and elastic. Next place dough in a greased bowl and cover. Leave in a dry, warm place for 1 to 2 hours until doubled in size.
Preheat oven to 350 degrees. Separate dough into 2 halves. Cover one half to keep moist. On a floured surface, roll out dough to 1/8 inch. Using a 4 inch circle cutter or a glass, cut out rounds. Next place 1 tbsp spinach filling in the middle of the round. Pinch one side together, then continue to press the next two sides together creating a “pyramid” shape.
Place on greased baking sheet and bake at 350 degrees for 15 to 20 minutes or until golden brown. Repeat this process with the second dough half.
Spinach Pies
Ingredients for Filling
2 lbs fresh or frozen Spinach (chopped)
1/4 cup Olive Oil
1 Onion (finely chopped)
1 bunch Green Onions (finely sliced)
1 bunch Parsley (chopped)
1/4 tsp Allspice
1/2 tsp Cinnamon
2 tsp Salt
1/2 tsp fresh ground Pepper
2 lemons
1 cup of raisins
Directions for Filling
Combine all ingredients in a large mixing bowl and marinate from 10 to 15 minutes.
Note: When filling dough, squeeze out excess juice before placing on dough rounds.
Recipes by Nicole Simbüger
Words + Photography by Valerie Noell
Flowers foraged from the garden // designed by Valerie Noell
Ceramics Featured by Whiskey + Clay
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