MANZANITA / Blackbird
Oregon recipes by chef Lee Vance
When Oregon peaches are in season, grilled peach salad is a must for your outdoor cooking menu. It’s simple to prepare and sure to impress when served at your backyard dinner parties. When you spend the time preparing the homemade ricotta and fermented corn beforehand, you’ll elevate this rustic dish into one of the most memorable meals your guests have ever had. Either way, grilled peach salad is a defining Oregon recipe.
In a large pot, add milk, cream and buttermilk in that order. Set the flame to
a low-medium heat.
Stir ingredients. As the mix heats, use a rubber spatula to stir, scraping along the bottom to keep any cheese from sticking to the bottom of the pot.
The tenderness of the ricotta depends on a lower, slower heat, so do not allow the mixture to reach boiling point.
A raft of cheese curd should start to form at the top. Continue to run the spatula along the bottom of the pan occasionally.After 30 minutes or so, your mix may begin
to simmer slightly, which is OK. Watch as the raft forms and the whey begins to clarify. Once the raft is formed and the whey is relatively clear, turn the flame off and let it set
for at least an hour.
Line a chinois with cheesecloth and set over a large container. Pour whey into the cheesecloth, holding the cheese back to be placed in the cheesecloth last. Let drain overnight.
Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.
Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.
Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.
Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.
Turn on the grill, then gather and prep your ingredients.
Butter the bread and place it on the grill butter side down.
Lightly coat the peach in olive oil and place face-down on
While grilled items are cooking, place corn and onion in a mixing bowl.
When the grilled items are good and marked, remove from the grill.
Cut the peach into bite-size pieces and add it to the mixing bowl.
Add arugula and season with salt and black pepper.
Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.
Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.