EyeSwoon

the bite: Salt House Market

By Natalie Goel

As avid supporters of carefree summer meals and simple, seasonal food, we at EyeSwoon have certainly found a kindred spirit in Sarah Ashley Schiearchef and founder of online kitchen and home goods store Salt House Market. If there’s anyone who understands easy yet elevated eating, it might just be Sarah. A former contest on ABC’s competitive cooking show The Taste, Sarah went on to co-run Abode, a pop-up in New York City’s Old Bowery Station specializing in refined homestyle meals, before creating Salt House. Here she shares a recipe that not only fits the laid-back bill, but also makes use of those juicy baby heirloom tomatoes currently in peak season. Read all about it, and learn about everything from her favorite food to her midnight snack, right here.

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NAME: Sarah Ashley Schiear

PROFESSION: Founder of Salt House Market, an e-commerce site for kitchen and home goods.

PHILOSOPHY ON FOOD? Food is nourishment, and it should be enjoyed. Putting thought and care into the meals you feed your body is so important. Also, keep it simple. Start with the best ingredients and allow them to shine.

COOKING MAKES ME FEEL… Calm and happy. Creative and inspired.

ESSENTIAL KITCHEN TOOL? Vitamix, hands down. I use it daily for smoothies and whole green juices, and I’ve recently started making healthy green soups with it. It’s also great for purées. In the summer I love a good corn purée with seared scallops and chives.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? A good olive oil, flaky sea salt, and organic lemons. These three simple ingredients have the power to transform so many things.

 

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SOUNDTRACK IN YOUR KITCHEN? Fetty Wap or Stevie Nicks Radio on Pandora, or the Lapsley album.

MIDNIGHT SNACK? Stovetop popcorn with olive oil, sea salt, and dark chocolate.

TRIED-AND-TRUE ENTERTAINING TIP? Don’t put too much pressure on yourself. You don’t want to be that manic bride who’s not even enjoying her own wedding. It’s not a good look and your guests will feel the energy. Stay calm, be easy, and laugh as much as possible — enjoy yourself!

I CAN NEVER RESIST… Anything rich and chocolate-y.

MOST SWOON-WORTHY RESTAURANT? Reynard at the Wythe Hotel is my go-to. It’s just two blocks away, the space is absolutely gorgeous, the menu changes daily and the execution is always perfect.

THEY SAY YOU ARE WHAT YOU EAT — WHAT ARE YOU? The best baguette, butter, and sea salt. For no other reason than it’s my favorite thing on the planet.

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Heirloom Tomato Pasta

Salt House Market

  • Ingredients

    • Baby heirloom tomatoes cook gently to form a delicious pasta sauce. This dish is all about simplicity so use the best ingredients you can find.

      Serves 4 to 6.

      • ¼ cup extra-virgin olive oil plus more for finishing
      • 2 large garlic cloves, minced
      • 1 teaspoon crushed red chili flakes
      • 1 cup dry rosé or white wine
      • 2-½ pounds baby heirloom tomatoes
      • Kosher salt
      • 1 pound angel hair pasta (preferably fresh)
      • 1 cup freshly grated Parmigiano-Reggiano
      • ½ bunch fresh chives, chopped or minced
      • Micro basil, for garnish (optional)
      • Flaky sea salt

      We Recommend:

      Sauté Pan: Our go-to for sautéeing large batches of vegetables, pan sauces, and pasta dishes like this. It’s the perfect size for adding the cooked pasta to the tomatoes, allowing them to meld together.

      Frantoio Organic Olive Oil: We like to use this Italian olive oil for finishing.

       

       

  • The Prep

      1. First, heat up a large pot of water for the pasta so it will be boiling when you need it.
      2. Heat olive oil gently in a large sauté pan over medium-low heat. Add garlic and chili flakes and cook just until fragrant, about 1 minute. Turn the heat up a bit and add wine to the pan; cook until it’s mostly reduced. This is to capture the flavor of the wine without adding unnecessary liquid.
      3. Meanwhile, get the tomatoes ready. If they are all very small and uniform, you don’t need to cut them. Cut larger tomatoes in half or in uniform-size pieces. Once wine is reduced, add them to the pan. Cook until they are beginning to burst, about 10 to 15 minutes. Season generously with salt.
      4. Season pasta water very generously and cook pasta in rapidly boiling water for just 1 minute if using fresh, or a bit under al dente according to package instructions if using dried. You are going to finish cooking the pasta in the tomato sauce so you want it to be slightly underdone. Using tongs, lift pasta from boiling water and place it directly into the tomatoes. Add cheese and mix everything together (we like to use our tongs here) until evenly coated. You can add a bit of pasta water if you need it, but the tomatoes should have released enough liquid on their own to form a sauce. Stir in chives and add salt to taste.
      5. SH Tip: We like to plate pasta using tweezer tongs; twirl the pasta around the tongs and drop it into pretty piles on the plate.
      6. Garnish with micro basil if using, another drizzle of olive oil, and flaky sea salt.

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