Tuesday, September 10, 2013

Heirloom Tomato Salad with Tapenade Toasts and Goat Cheese





Tapenade
2 cups pitted Kalamata olives, finely chopped 
2 tablespoons capers, finely chopped
1⁄4 cup almonds. Lightly toasted and finely chopped
1 clove garlic, peeled and finely chopped

1 teaspoon grated orange zest 
1⁄3 cup extra virgin olive oil Freshly ground pepper
*4 ounces Goat cheese (for garnish)


Combine Ingredients (except goat cheese) in a bowl. The tapenade can be made 24 hours before serving.


Vinaigrette
1 shallot, finely diced
1/3 cup red wine vinegar

1⁄2 cup extra virgin olive oil 
Salt & Pepper to taste

Macerate the shallot in the vinegar and a pinch of salt for ten minutes. Stir in the oil and season with salt and pepper. The vinaigrette can be made up to 8 hours in advance.


Toast
Prepare 16 toasts by thinly slicing a baguette on the bias. Brush with olive oil. Toast at 350 degrees for 7 minutes. The toasts can be made 8 hours in advance.


Salad
pint basket assorted cherry tomatoes
2 pounds heirloom tomatoes, different colors and sizes 
1⁄2 cup herbs (a mix of basil, tarragon, parsley, dill), chopped arugula, about 6 cups 



Cut the cherry tomatoes in half. Core the larger tomatoes and cut them into wedges. Wash and dry herbs and arugula. Place tomatoes, herbs and arugula in a large bowl. 


To Serve:

Spread the goat cheese on the toasted bread, followed by a  spoon of tapenade

Toss the tomatoes, herbs and arugula with vinaigrette. Place the salad on a platter. arrange the toasts around the rim of the platter.








Thursday, August 29, 2013

GAZPACHO!





Serves 10

1 ½ cups of fresh breadcrumbs
2 cloves of garlic, smashed into a paste
1 jalapeno pepper, seeded and finely diced
1 medium sized red onion, diced
5 ripe tomatoes, seeded and chopped
4-5 cups of tomato juice
½ cup of fresh lime juice
1/3 cup of extra virgin olive oil
Salt and freshly ground black pepper to taste

Garnish:
1 cucumber, peeled, seeded and cut into ¼ inch dice
1 red pepper, cored, seeded and diced
1 small melon, cantaloupe, canary, casaba, honeydew... diced
1 ripe but firm avocado, pitted, peeled and diced
½ cups of chopped cilantro

Combine the breadcrumbs and garlic and set aside.

Combine the, jalapeno pepper, onion and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine. Add the breadcrumb mixture and stir in the oil.

Puree half the soup base in a food processor or blender. Add the unblended half to the blended half. Season with salt and pepper to taste. Refrigerate until cold.

To serve: 
ladle about one cup of cold soup base into chilled bowls. Garnish with the cucumber, red pepper, melon, avocado, and cilantro.



Saturday, July 20, 2013

Gluten Free Pumpkin Bread

I know this is totally out of season, however, very tasty indeed.




1/2 cup sugar
1/2 cup brown sugar
1 egg
1 egg yolk
1/2 cup canola oil
3/4 cup pumpkin puree
1/3 cup plain yogurt
1 t. vanilla extract
1 & 1/4 cup King Arthur multi-purpose gluten-free flour
3/4 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 t. cinnamon

Preheat oven to 350 degrees.

Prepare a 8 1/2 x 4 1/2-inch loaf pan with butter and gluten-free flour.

In a bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon. Set aside.

In a bowl, whisk together the sugars, eggs, and oil. Add the yogurt and vanilla. 

Gently fold the dry and wet ingredients together until smooth. Pour the batter into the prepared loaf pan.

Bake for 1 hour or until a tooth comes out clean.

Cool the pumpkin bread before slicing. 

Tuesday, June 25, 2013

Simple Grilled Lamb with rosemary and mint






2 lbs. ground lamb
1 large clove garlic
1 t. good salt

1 to 2 onions
2 T. fresh rosemary
about 2 T. olive oil

1/4 cup fresh mint leaves, roughly chopped
1 lemon
another 2 T. olive oil
salt and fresh black pepper

In a mortar and pestle, mash the garlic and salt to a paste. You can also use the side of your knife. Add the garlic mixture to the ground lamb and mix well with your hands.  Form patties.  Rub the outside of the lamb patties with olive oil.  Place the patties on a medium-hot grill.  Place an onion slice and pinch of rosemary on each patties.  grill the patties about 5 minutes per side. 




Serve the patties with a squeeze of lemon and mint, salt and pepper.

Really good with a simple greek salad.

Yep! that easy. I love summer...