Bruschetta

 One of the best parts of summer is being able to get "real" tomatoes with a rich, fresh taste that year round tomatoes from the grocery store can't begin to measure up to. I've gotten to the point that I no longer want to buy grocery store tomatoes as there just is not any flavor to them, even tomatoes from Whole Foods that are premium priced. When friends gave me that last of their harvest for the year, I looked through recipes for different things to make and came across this simple and easy bruschetta recipe. We had a portion of it for dinner with cold smoked salmon, cucumbers and capers.

Ingredients

4 TBSP extra-virgin olive oil

2 garlic cloves, diced

4 large tomatoes, chopped

1/4 cup thinly sliced basil

2 TBSP balsamic vinegar

1 tsp. salt

Bread

1 French baguette, sliced diagonally 1/4 inch thick

Olve oil for brushing

Directions

Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar and salt. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.

Meanwhile, toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through.

Spoon tomatoes on top of bread just before serving.

Bruschetta, bread & smoked salmon

Arugula Salad with Pears, Percorino and Pinenuts

This delicious salad recipe I found on the Saveur web site. It is from the wine bar  Enoteca l'Alchimista in Montefalco, Italy.  If you like arugula, you're bound to appreciate the added flavors that enhance this salad.  Serve with a crusty warmed bread.

Serves four

• 1 cup boiling water
• 3 tbsp. raisins
• 1 tbsp. fresh lemon juice
• 2 ripe pears, peeled, cored and thinly sliced
• 5 oz. baby arugula
• salt and pepper to taste
• 4 oz. Pecorino Romano or Parmesan 
• 3 tbsp. pine nuts, roasted
• 1/4 cup balsamic vinegar
• 1/2 olive oil

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.

Sauteed Fish with Olives & Cherry Tomatoes

Sometimes I make a recipe and it becomes a "favorite" yet I don't get around to making it again for awhile.  Such is the case with this one which I last made in August of 2003.  "What took me so long?" I wondered as were savoring the flavors last night.  I guess it was in the book of past recipes and...well..they are many others that I need to revisit as well.

Serves 4

1/4 cup olive oil
2 lbs cod, red snapper, orange roughy or tilapia fillets
1/2 cup of chopped fresh parsley
2 cups of cherry tomatoes, halved
1/2 cup Kalamata olives chopped
6 garlic cloves, mined

Heat olive oil in heavy large skillet over medium-high. Sprinkle fish with salt and pepper and sautéed until just opaque, about 3 minutes per side. Transfer fish to platter and cover with foil to keep warm. Add parsley, tomatoes, olives and garlic and sauté until tomatoes are soft and juicy, about 2 minutes.  Season sauce with salt land pepper and spoon over fish.