Heirloom Tomato Concassé with Wilted Swiss Chard

Sweet, juicy and easy...from NY Times Cooking

INGREDIENTS

•    1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)

•    1 to 2 garlic cloves (to taste), minced or puréed

•    Salt to taste

•    1 teaspoon balsamic vinegar

•    2 tablespoons extra virgin olive oil

•    Several fresh basil leaves, cut in slivers or torn

•    Freshly ground pepper

•    1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water

•    Feta for garnish (optional)

PREPARATION

•    In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.

•    Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.

•    Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.

NOTE

Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.

Savory Potato Tart

I subscribe to the New York Times Cooking newsletter and when I saw a photo of this recipe, I knew I had to try it.  Creme fraiche is not available in any local markets where I live but I found a substitute recipe-- 1 c. of heavy cream with 3 TBSP. of buttermilk mixed in--let it sit on the counter overnight. To my delight, every bite of this potato tart reminds me that the effort and time is well worth it.

INGREDIENTS

FOR THE PASTRY:

•   2 cups/250 grams all-purpose flour, plus more for dusting

•   ½ teaspoon salt

•   ½ pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks

•   ½ cup ice water

FOR THE FILLING:

•   2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled

•   1 ¼ cups crème fraîche

•   1 tablespoon kosher salt

•   ½ teaspoon black pepper

•   Pinch of grated nutmeg

•   2 garlic cloves, minced

•   2 teaspoons chopped fresh thyme

FOR THE EGG WASH:

•   1 egg yolk

•   1 tablespoon cream or crème fraîche

PREPARATION

MAKE THE PASTRY:

1.           Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:

1.           Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

1.           Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

2.           Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Roasted Eggplant Spread

We had some delicious eggplant spread from Trader Joes on the White Rim trip over the weekend.  Since I have plenty of eggplant in the garden, I thought I should try making it.  This recipe is from "the Barefoot Contessa"-- Ina Garten

Ingredients

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Cool drinks for summer's heat

Ruby Red Grapefruit Martini

I TBSP white sugar

2 oz. Ruby Red grapefruit juice

1 oz. vodka

1 oz. triple sec

1 cup ice

Sgroppino

Sgroppino, a slushy combination of lemon sorbet, vodka, and prosecco, is common in Italy as a palate cleanser, a dessert, or a pre-dinner drink. We prefer this version by Marc Vetri's beverage director Steve Wildy, with the ingredients whisked together to create a chilly, frothy libation.

INGREDIENTS

⅓ cup lemon sorbet

3 oz. prosecco

1 oz. vodka

INSTRUCTIONS

In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated. While whisking, slowly pour in the vodka and then the remainder of the prosecco. Serve in a martini glass or coupe.

Lavender Mojitos

My sister Ann sent me this recipe.  I love lavender and with several plants, there seems to be an adequate supply of lavender buds to use for summer drinks and sorbet.  This drink is so utterly refreshing that it has become my mainstay this summer.

Start by making lavender simple syrup:

2 cups sugar
2 cups water
1/2 cup lavender buds

Bring it to a boil, then simmer for five minutes. Strain and refrigerate. Should keep for 7-10 days

The mojito:
In a tall glass, combine these ingredients:

ice
1 shot rum
1 shot lavender simple syrup
1 sprig of mint, muddled
1 lime, juiced
top with club soda

Steak Au Poivre (filet mignon)

I saw this recipe in House Beautiful and it looked so simple and so delicious that I had to try it. Beef tenderloin is hard not to like and the sauce really is what takes the tenderloin to the next level.  I made this for my mother and sister and awaited their comments.  The sauce was divine but the peppercorn quantity overpowered the over flavors, so I have cut the quantity of peppercorns in half in this recipe. I served the steaks with a simple salad and the three of us were more than satisfied with the quantity of food.

4 servings

Ingredients:

1/2 TBSP mixed cracked peppercorns (or black peppercorns)
1/4 tsp. salt
1/8 tsp. pepper
1 pound beef tenderloin (filet mignon) cut into four, 4-ounce steaks
2 TBSP butter
1 TBSP olive or canola oil
1 TBSP Dijon mustard
2 TBSP brandy
2 TBSP cream

• Coarsely pound the peppercorns in a Ziploc bag with a rolling pin or meat tenderizer.

• Combine salt, pepper and meat in a bowl and toss until the steaks are fully seasoned on all sides.

• In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, ad the steaks and sauté for about 1 1/2 minutes per side for perfect medium rare.
• Transfer the steaks to serving platter and cover to keep warm.  

• Add peppercorns, mustard, brandy and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up bits stuck to the pan. Pour the sauce over the steaks and serve immediately.

Banana Bread - simple

There are so many great banana bread recipes and sometimes the decision is made by what you have on hand.  Some recipes call for yogurt or buttermilk or sour cream and those are not items that I always have in the refrigerator.  So when the bananas are really ripe, this is the recipe I turn to because I always these ingredients. The recipe comes from Allrecipes.com

Ingredients:

2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cup mashed, overripe bananas
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten; add walnuts. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

• 
  

• 
  
• 
  

Honey-pear Bruschetta

These are very tasty and very popular when I serve them.

8 firm pears, diced
1 clove garlic, mined
1 c. honey
2-3 c. Sugar
4 sprigs of rosemary, minced
2 tsp. lemon zest
Freshly ground black pepper to taste
1-2 lbs. brie cheese
1 baguette
1 c. toasted, chopped pecans

Combine the pears, garlic, honey, 2 c. sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust the sugar and season to taste with pepper.  Cool and reserve. The honey pear preserves can be cooked in advance and frozen for up to one month.

To assemble, thinly slice the baguette into 50 pieces (you might need two baguettes...) Toast in a 350-degree oven until golden brown, about 15 minutes.  Cool and reserve.

Remove the side rind of the brie, cut into slices 1/8-1/4 inch thick and cut slices into squares. Reserve.

Top each toasted baguette with a piece of brie and 1-1 1/2 tsps. of the honey-pear preservers. Garnish with pecans.

Just before serving, heat the bruschetta in a 350 degree oven until warm, about 10 minutes. Makes about 50 pieces.

Hot Spiced Wine

Great winter time drink after a day outdoors in the mountains.

2 bottles of light-bodied red wine
Or for a lighter version:
1 bottle of light-bodied red wine
3 c. of brewed apple-cinnamon tea
Zest of 1 orange
Zest of 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
1  3-inch cinnamon stick, crushed
1 clove, crushed
1/2 c. Kirsch

In a large saucepan, combine wine (and tea, if going with less wine) sugar, and orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine heatproof glasses and serve at once.

Make Ahead
The spiced wine can be kept overnight at room temperature and reheated before serving.

Mango Sorbet

One of my favorite sorbets when mangoes are on sale.

1 c.  sugar
3/4 c. water
2 ripe mangoes, about 1/2 lb. each
Juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large puts. If the mangoes are very ripe and juicy, squeeze the pulp and juice off the pits with your hands.  Very messy, so do it over a very large bowl.

Combine the cooled syrup, mango pulp and lime juice in a blender or food processor.  Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold.

Still the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. Transfer to a freezer safe container and freeze at least two hours.

Grilled Pork Tenderloin

This is my go-to recipe for pork tenderloin.  Always good, always appreciated by those it is served to.  The grilling gives the meat a nice crust.  Fresh herbs are not needed and the flavor it just as good with dried herbs--I've made it both ways.  We served it for Thanksgiving dinner this year and roasted it in the oven as my mother does not have a grill.  If you go this route, sear the meat first and then roast at 425 degrees for 15-20 minutes. But grilling is the way to go for this entree.

2 1/2 lbs. pork ternderloin
2 cloves garlic, minced
2 TBSP. fresh thyme or 2 tsp. dried
1 TBSP. fresh sage or 1 tsp. dried
1/4 tsp. allspice
2 tsp. salt
1 tsp. ground pepper

Mix the garlic, thyme, sage, allspice, salt, pepper in small bowl.  Rub on the pork tenderloin and let stand for a minimum of 30 minutes.  Grill over medium for about 20 minutes, turning occasionally; do not overcook. Serve with a fruit salsa, a pineapple mango salsa is recommended.

Salmon Tartare

One of my favorite appetizers is a recipe from the well-known but alas, no longer here...Metropolitan Cafe. 

10 oz. fresh salmon, diced finely
2 shallots, minced
1 lemon, juice and zest
1 TBSP. tarragon, chopped
2 TBSP. chives, minced
2 TBSP. capers
2 TBSP. olive oil

In a bowl, combine all ingredients and mix well.  Serve chilled. Makes 6-8 servings.

There is no need to cook the salmon as the citric juices kill the bacteria.  Do not leave in refrigerator too long or overnight as it will lose its flavor.

Spinach Lentil Salad with Blue Cheese & Tart Vinairgrette

French lentils: they're so cute, the small little green things, I just love them!

3/4 cup of French lentils
7 TBSP. red-wine vinegar
8 bacon slices (about 6 oz.)
1/4 cup olive oil
1/3 cup finely chopped shallots
1/4 cup water
1/2 cup dried unsweetened tart cherries (about 3 oz.)
2 TBSP. sugar
3 1/2 cups baby spinach leaves
1/3 cup blue cheese (I use Gorgonzola sometimes)

In a heavy saucepan, cover lentils with 2 inches water and simmer until tender, about 15 minutes.  Drain lentils in a sieve and rinse under cold water to stop the cooking. Place lentils in a bowl and toss with 2 TBSP red-wine vinegar and salt and pepper to taste. (Lentils may be made two days ahead, covered and chilled. Bring lentils to room temp. before continuing if you made ahead.)

In a skillet, cook bacon over moderate heat until crisp. Crumble bacon.

Heat 2 TBSP olive oil in saucepan over moderate heat and add shallots, cooking until golden brown.  Stir in water, cherries, sugar and remaining 5 TBSP. red-wine vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 TBSP oil in a slow stream until emulsified.  Season with salt and pepper.

Add half of the vinaigrette to lentils and toss well. In another bowl, toss spinach with half of lentil mixture, half the bacon, half the cheese, remaining vinaigrette and salt and pepper to taste.

Divide remaining lentil mixture among six plates and top with spinach mixture.  Sprinkle salads with remaining bacon and cheese.

Serves 6.

Corstini with Gorgonzola, Camelized Onions & Fig Jam

Several years I was in San Francisco visiting my sister Ann.  She and a group of friends were going to a cooking school on one of the evenings while I was visiting.  When asked if I wanted to go, well, of course I said yes!  Tante Marie Cooking School has quite an reputation and we had a fun evening.  We were preparing an entire meal which we would then eat.  We broke into several groups with each group preparing a course.  The course I helped prepare was an appetizer.

JAM:
1 cup dried Black Mission Figs
1 tsp. fresh lemon juice
2 cups water
2 TBSP. maple syrup
coarse salt

ONIONS:
1 TBSP. butter
1 TBSP. olive oil
2 cups thinly slice onions
1 tsp. balsamic vinegar
1/2 tsp. chopped fresh thyme

CROSTINI:
1/2 cup (4 oz.) Gorgonzola, softened
24 1-inch thick diagonal slices of French baguette, toasted
1 tsp. fresh thyme leaves

To prepare the fig jam, remove the stems from the figs. Place figs and lemon juice in the food processor and process until the figs are coarsely chopped.  Place fig mixture, 2 cups water, syrup and a pinch of salt in a medium sauce pan and bring to a boil.  Reduce the heat to medium low and simmer for about 25 minutes or until thickened. Remove from heat and cool.

The prepare the onions, heat the butter and oil in a medium saute pan over medium heat,  Add the onions, vinegar and thyme and a pinch of salt, cover and cook for 5 minutes. Remove the cover and cook 20 minutes more, stirring often, until the onions are completely soft and golden.

To assemble, spread 1 tsp. cheese over each toasted baguette slice.  Top each slice with some of the onion mixture and some of the fig jam. Sprinkle crostini with thyme leaves and serve.

Lavender Sorbet

With five lavender plants, I have an abundance of lavender during the summer months.  And sorbet is a favorite refresher of mine when I need to cool off from the summer's heat. When I came across a recipe for lavender sorbet in 2006, I had to try it.  It is so good that it is pretty much the only sorbet I make during the summer.  The exception being mango sorbet when mangos are on special.  I use a Cuisinart ice cream maker I bought years ago for $50 and it's worked great for all the gelato and sorbet I make with it.

 lavender simple syrup on the right

Lavender Sorbet

2 cups water
2 cups granulated sugar
1/4 cup lavender buds
1 1/2 cups freshly squeezed lemon juice

• combine water and sugar in a saucepan and bring to boil over high heat; reduce heat and let simmer until all the sugar is dissolved.
• remove from heat and add lavender buds; let steep for 15 minutes.
• pour the syrup through a strainer into a large mixing bowl and stir in the lemon juice.
• refrigerate until completely chilled.
• pour into an ice cream maker and process according to directions, remove from ice cream maker and freeze until ready to serve.

Spanish Almond Cake

I discovered this recipe from Salt Lake blogger The Vintage Mixer. It's light and simple and a nice dessert after a heavy meal.  I made this for my mother's 90th birthday dinner.

Mom's 90th birthday--June 2013

Ingredients
1/2 lb. blanched whole or slivered almonds
6 large eggs, separated
1 1/4 cups superfine sugar
grated zest of 1 orange
grated zest of 1 lemon
4 drops of almond extract
powdered sugar for dusting
raspberries & blueberries for topping (my optional add on)

• Finely grind the almonds in a food processor. 
• With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream.  Beat in the zests and the almond extract. Add the ground almonds and mix very well.
• With clean beaters, beat the egg whites in a large bowl until stiff peaks form.  Fold them into the egg and almond mixture.  The mixture is thick, so you will need to turn it over quite a bit into the egg whites.
• Grease an 11-inch springform pan, with butter and dust with flour. Pour in the cake batter and bake in at 350 degrees for 40 minutes or until it feels firm to the touch.  Let the cake completely cool before removing from the pan.
• Just before serving, dust the top of the cake with powdered sugar and then top with berries as shown.

Chicken Puttanesca Parmesan

This is one of my new favorites and I have made it with chicken and with cod--both versions are delicious! It's quite easy to make and it really packs a punch with flavor.  I came across the recipe in the Salt Lake Tribune.

Chicken (or cod) Puttanesca Parmesan
Serves 4

2 boneless, skinless chicken breasts (or 4-4-6 oz. cod fillets)
1 egg, beaten
1 cup panko bread crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP. olive oil
4-6 oil-packed anchovies
1/4 tsp. red pepper flakes
1 large yellow onion, diced
2 Roma tomatoes, cored and chopped
1/2 cup chopped pitted Kalamata olives
4 cloves garlic, minced
2 TBSP. capers
5 large leaves of fresh basil, chopped
1/4 cup grated Parmesan cheese

Heat the oven to 400 degrees.  Coat a baking sheet with cooking spray.
Slice the chicken breasts in half horizontally to create two thin halves.
Place the egg in a wide shallow bowl. In a separate bowl, mix together the breadcrumbs, garlic powder, salt and pepper. Place the breast (or cod fillet) one a time in the egg, then the bread crumbs, pressing as needed to adhere the bread crumbs to the meat.  Arrange on baking sheet, mist the tops w/cooking spray and bake for 20 minutes, until lightly browned.

In a large skillet over medium-high, heat the olive oil and add anchovies and red pepper flakes until the anchovies have dissolved.  Add onion, saute for 5 minutes. Add the tomatoes and bring to a simmer.  Cook just until the tomatoes begin to break down, about 5-7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil.  Season with salt and pepper.

When the chicken is done, transfer to a serving plate or individual plates and spoon the sauce over each and then top with Parmesan.

Hazelnut Gelato

Ingredients

4 ounces shelled hazelnuts, toasted and skinned

2/3 pint milk

2 egg yolks

2 tablespoons sugar

Directions

Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).

Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely.

Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time.

Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions.

Lamb in Fig Port Wine Sauce

Herb Lamb in Fig Port Wine Sauce.     

Serves: 4

1 1/2 Pound Rack of Lamb - 8 pieces 

2 Tbsp Olive Oil

Salt and freshly cracked Pepper

Fresh Rosemary and Thyme Sprigs

1 cup Port Wine

6 Fresh Figs - quarter

3/4 cup Chicken Broth

2 Tbsp Balsamic Vinegar

1 Tbsp Honey

1 Tbsp Butter

Preheat oven to 450 F

1  Rub lamb with half of the olive oil and season with salt and Pepper. Lay the rosemary and thyme sprigs on top and let it rest for a few minutes. Get it to room temperature.

2  Heat the remainder of the olive oil in an ovenproof saute pan over high heat. Gently place the lamb fat side down into the saute pan and sear until brown for about 5 minutes. Turn and cook the other side for about 2 minutes. 

3  Gently pour around the lamb 1/2 cup of port and place the pan into the preheated oven.

4  Roast in the oven for about 15 to 18 minutes.  

5  Remove from pan and transfer to a large plate and cover with aluminum foil and with a kitchen towel.

6  Add sliced figs, balsamic vinegar and honey, chicken stock and the remaining 1/2 cup Port to the saute pan and simmer vigorously over medium-high heat for about 5-8 min or until sauce thickens. 

    Stir in the butter and season with salt & pepper.

To serve slice the lamb at each rib into 8 slices. Spoon some mashed potatoes, rice or polenta middle of each serving plate and place to pieces of lamb on top and spoon the fig port wine sauce around it. Garnish with rosemary sprig.