Tomato Sandwich

   One of the many ways to enjoy those delicious summer heirloom tomatoes. This is about as simple as it gets, and what better way to convey those tomatoes to our mouth.

1 slice good French or Italian bread
EV olive oil
sea salt
1 perfectly ripe heirloom tomato
basil leaves

   Drizzle olive oil on the bread.  Use a knife or your finger to work the oil into the bread.  I like the bread saturated with the oil instead of on top of the tomatoes.  You tend to lose a lot of oil to the plate otherwise.  Add your sliced tomatoes, sprinkle with sea salt and add small basil leaves.  EAT!

As Always,
ENJOY!

Red Raspberry Jam

 
   A pot full of yummy red raspberry goodness.  As the fruit cooks, the color red becomes so vibrant, especially against the shiny stainless steel.
   I have been making jam since I was about 8 years old.  I was always the helper to my mom. Starting with very simple tasks like washing the fruit, or using a toothpick to pop air bubbles out of the paraffin seals. Finally graduating to the task of stirring the very hot pot of sugary liquid.
  Our family ate lots of peanut butter and jam sandwiches, so consequently, all summer we were canning and jamming.  Either fruit from our trees in the yard, or strawberries, buckets and buckets of strawberries we picked before the fields were plowed over.
   All year we saved jars of every kind. If we had canning jars we used them, otherwise we sealed the tops with melted paraffin.
   The method I used for this jam, is tried and true, just like I made with my mom.  It comes right off the package of Sure-Jell Pectin.
   If you have never made jam, I sure hope you will try! There are so many easy methods that go straight into the freezer or refrigerator.  I prefer to use canning jars, because I have more cupboard storage. Plus, it is easier to give as a gift.

As Always,
ENJOY!

Ball makes some very cute decorative lids, that will make your finished product, gift worthy.  Just add a tag and a bit of ribbon.  The recipient will be overjoyed!

INGREDIENTS

5 cups crushed raspberries
7 cups sugar
1 Tbs. lemon juice
1 box Sure-Jell Pectin

  It is very important to use hot sterilized jars.  

bring crushed fruit, lemon juice and pectin to a full boil, in a heavy pot.  Add sugar, and return to a full rolling boil for one minute. 
Remove from heat, skim foam, and fill jars, leaving 1/4 inch head room in jar.  Wipe any drips from edge of jar.  Place hot lid on hot jar. Seal tightly.  
As the jars cool, the lids will suction down, sealing the jar so it is air tight.

Fig Crostata

  This is a traditional Italian dessert.  I love it because it is not too sweet.  To me, it is the perfect pairing for a cup of coffee.......any time of day!
   I am fortunate to have a neighbor with a fig tree.  When you cook green figs, they turn a beautiful rosy color.  I trim and cut the figs.  Only adding a bit of sugar and lemon juice and lemon zest to the pot.  Simmering with the lid off and stirring occasionally until it becomes a lovely thick compote.  This is the filling that I love to use.  Although, I have also made this recipe with apricot preserves.  A high quality preserve whether fig or apricot would be absolutely delicious.

As Always,
ENJOY!

INGREDIENTS

For pastry dough

• 1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter
• 1 1/2 cups all-purpose flour
• 1 cup cake flour (not self-rising)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 whole large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice

For Filling

• 1 1/2 cups apricot preserves or fig preserves
• 2 tablespoons sugar
• 1/4 cup sliced almonds(optional)
• PREPARATION
• Make pastry dough:
  Cut butter into 1/2-inch pieces. In a bowl whisk together flours, sugar, and salt. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a cup with a fork stir together whole egg and yolk until combined well and stir into flour mixture. Stir in vanilla and lemon juice and with hands gently knead mixture just until it forms a dough.
  Preheat oven to 350° F.
  Form one third dough (about 1/2 pound) into a ball and flatten into a thin disk. Chill disk, wrapped in plastic wrap, while working with remaining two thirds.
  Reserve one fourth remaining dough and crumble remainder into an 11-inch tart pan with a removable bottom and pat out dough to evenly cover bottom (not side). With lightly floured hands roll reserved piece of dough into several 1/2-inch-thick ropes. Arrange ropes end-to-end around edge of pastry against rim of pan, pressing gently, to form a shallow side. Spread preserves over bottom.
  With a rolling pin roll out chilled dough between 2 sheets plastic wrap into an 11-inch round and transfer in plastic wrap to a baking sheet. Remove top sheet of plastic wrap and with a fluted pastry cutter cut round into 1-inch-wide strips. Freeze dough on baking sheet 10 minutes to firm up dough.
  Working quickly, carefully invert dough strips onto baking sheet and remove plastic. Arrange dough strips over tart in an open lattice pattern (do not make a woven lattice), trimming edges to fit inside rim of pan. (Don't worry if strips break while making the lattice. Just lay any broken pieces in place‑they will meld together during baking.) Brush lattice with cold water and sprinkle with sugar. Scatter almonds over crostata and bake in middle of oven 45 minutes, or until lattice is golden. Cool crostata in pan on a rack. Crostata may be made 2 days ahead and kept, loosely covered, at room temperature.
• Original recipe from Gourmet March 1998

US & TAG

Oregon Hazelnut and Salted Caramel Affogato

   One of my favorite ways to finish a meal is with an Italian Affogato!  Most restaurants don't serve them on the dessert menu.  If they do, it is absolutely what I will order.  Otherwise, it is fun and easy  to make at home.  What coffee lover wouldn't love there coffee and ice cream all in one.  This recipe  has an added extra special treat of espresso, hazelnut meringues!

As Always,
ENJOY!

Oregon Hazelnut and Salted Caramel Affogato

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 30 minutes, plus cooling time
Cook Time: 2 hours
Total Time: 2 hours and 30 minutes, plus cooling time

• INGREDIENTS
For the Espresso and Hazelnut Meringues:
1 egg white
Pinch cream of tartar
Pinch kosher salt
¼ cup granulated sugar
½ teaspoon vanilla extract
2½ teaspoons instant espresso powder
2 tablespoons finely chopped toasted hazelnuts


For the Affogatos:
6 small scoops (about 3 cups) Tillamook Oregon Hazelnut & Salted Caramel Ice Cream (from 1.75 quart carton)
6 shots freshly brewed espresso

DIRECTIONS

1. Make the meringues: Adjust the oven rack to the bottom third of the oven and preheat to 225°. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites, cream of tartar and salt, and beat on medium speed until the egg whites are foamy and hold soft peaks, 2 to 3 minutes. With the mixer still running, gradually add the sugar and beat until stiff, glossy peaks form, 5 to 7 minutes. Add the vanilla and espresso powder, and beat until just combined.

3. Spoon 1-inch dollops of the batter onto the prepared baking sheets. Top each meringue with a sprinkle of the chopped hazelnuts and bake until dry, 2 hours. Turn the heat off and let them cool in the oven. Make ahead: The meringues can be made up to 2 days ahead and stored in an airtight container.

4. Assemble the affogatos: Spoon two small ice cream scoops into 6 small serving bowls then chill them in the freezer while you make the espresso. Following your espresso machine's instructions, brew four shots of espresso and, as each one is finished, pour it directly over the ice cream. Crumble a few espresso-hazelnut meringues over each bowl of ice cream and serve.

Summer Tomato Bounty

   It is hard to believe one year has gone by. So many desserts, entrees, appetizers, and of course now, the bounty of the summer garden. I am kind of crazy about my heirloom tomatoes. My very first post last year was of a selection of tomatoes from my yard.  As I harvest the tomatoes, I set them on the shaded patio table.  As they accumulate, they seem to just be the perfect composition for a photo.      Featured are Pork Chop, Zebra Rita, Chocolate Stripe, Brandywine, Black Krim, Paul Robeson, Sungold, and Sweet Baby Girl, plus a few Serrano peppers, that need to quickly go into a pickling jar.

I have immensely enjoyed sharing all my kitchen creations, and I look forward to another wonderful year of great food, great wine and friends to enjoy it all!

As Always,
ENJOY!

Stuffed Zucchini

   Zucchini seems to be the summer vegetable that everyone loves to grow(besides tomatoes)! My sister-in-law is a master zucchini grower. Fortunately for me, she is generous and shares the bounty of her crops.
   Now, what to do with those really big zucchini.  Home gardeners have come up with many uses for these giants.  One of my favorites is to stuff them.  There are so many combinations of flavors that you could use. Whatever you have available will work.

As Always,
ENJOY!


   Cut the zucchini down the center, lengthwise.  With a spoon, scoop out the seeds.  Place in a roasting pan and preheat oven to 375 degrees.

   In a bowl mix your filling.  Carefully spoon filling into the cavity of the zucchini.  Sprinkle with shredded mozzarella cheese.  Cover with foil, and bake 30 minutes.  Remove foil and continue baking another 15 minutes.  Remove from oven when zucchini is tender.   Let cool 5-10 minutes before you cut and serve.

Filling:
2 cooked Italian sausage, chopped fine
1 cup french baguette, diced fine
1 egg
2 Tbs. chopped onion
2 Tbs. sundried tomatoes
4 medium tomatoes diced
1/4 cup basil rough chopped
1/2 cup pecorino cheese
1/4 cup EV olive oil
salt and pepper

grated mozzarella for topping

Other filling options:
red and green bell peppers
mushrooms
pesto
pine nuts
ground beef
prosciutto
pancetta
asiago or provolone cheese

Cracker Pie

 
   When you can't run to the store and buy every fresh ingredient that you want, you use what you have in your pantry.  This is how so many classic country pies were created.  Even when your pantry is stocked with the same staples, moving away from repetition and being creative, brought to life many "concoctions" that are now tried and true favorites.
   This Cracker Pie is one such creation.  Made with the same proportions and folded into the meringue, a variety of nuts, dried fruits, or other ingredients can be used. Personal taste or locale, may be the determining factors.
   I hope you find this version delicious, but be creative and try your own version as well.

As Always,
ENJOY!

INGREDIENTS

3 egg whites
1/2 tsp. baking powder
1 cup sugar
3/4 cup chopped pecans
20 Ritz crackers, crumbled
3 oz. dark chocolate, finely chopped

Preheat oven to 350 degrees.  Beat egg whites until stiff.  Add baking powder and gradually add the sugar.  Fold in the crackers and pecans.

Carefully fold in the finely chopped chocolate.

Scoop mixture into a heavily buttered 9 inch pie pan.  Bake for 30 minutes.

Baked pie will rise slightly above edge of pan.

Let cool completely before cutting.  One slice, may not be enough.  If you are a meringue lover, you will be addicted!!

Chopped Caprese Salad

This is one of my favorite summer salads!  Basil and tomatoes straight out of the yard("sungold"-yellow and "sweet baby girl"-red) make this super fresh and quick to prepare.

As Always,
ENJOY!


8 oz. Ciliegine fresh mozzarella, halved
2 cups cherry tomatoes halved
1/2 cup basil leaves
EV olive oil
red wine vinegar
salt and pepper

Add cut ciliegine mozzarella, and cut cherry tomatoes to a bowl.  Add small basil leaves.  Drizzle with olive oil, a splash of vineger and salt and pepper to taste.  Toss and serve.

Lemon Sorbet Filled Lemon Skins

Refreshing and cool, the perfect finish to a summer dinner.  These Meyer Lemon skins are filled with lemon sorbet.  The lemons being home grown may be larger than what you find in the store, I used 5 halves to a pint of sorbet.
Truly any type of citrus skins can be filled with your favorite flavor sorbet.  Limes with lime, or oranges with orange, or mix things up for a variety.

As Always,
ENJOY!

INGREDIENTS

1 pint lemon sorbet, softened
2 generous ounces limoncello
5 large lemon halves


Remove flesh from the halved lemons, or save skins from lemons you have juiced.  In a bowl mix the softened lemon sorbet with the limoncello.  Immediately fill the lemon skins, smoothing the top.  Place each lemon half in a sandwich baggie and put in the freezer to re harden the sorbet.  Because of the alcohol it is best to freeze overnight.  It takes a bit longer to harden than just the sorbet by itself.

Watermelon Radishes

My first Watermelon Radish to harvest out of the garden, resting on a bowl full of just picked Ruby Swiss Chard.

They are such a beautiful vegetable, I can't wait to start adding them to salads and trying new recipes with them.

Sliced thinly on a mandolin, the presentation of a dish changes immediately to magnificent!

I  hope you are delighting in your summer garden as much as I am!

As Always,

ENJOY!

Espresso Chocolate Shortbread Cookies

These cookies combine some of my favorite baked goods flavors. Espresso, chocolate and of course butter! Quick to put together. Wonderful at the end of a meal.  Try it with vanilla ice cream sandwiched between two cookies for a special little dessert.

As Always,
ENJOY!

Espresso-Chocolate Shortbread Cookies
Adapted from Baking: From My Home to Yours by Dorie Greenspan

Makes 42 cookies

1 tablespoon (about 4 grams) instant espresso powder
1 tablespoon (15 ml) boiling water
2 sticks (8 ounces or 225 grams) unsalted butter, at room temperature
2/3 cup (80 grams) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse, sea or kosher salt
2 cups (250 grams) all-purpose flour
4 ounces (115 grams) bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Hazelnut Cake

Pure Italian. Super simple. Great with coffee or tea. What more is there to say except.....  You have to try  it!!

As Always,
ENJOY!

1 cup skinned hazelnuts toasted in a 350 F degree oven for 5 minutes

1 ¼ cups unbleached, all-purpose flour, plus more for the pan

10 tablespoons (1 ¼ sticks) unsalted butter, softened

¾ cup sugar

¼ cup hazelnut paste

3 eggs

1 teaspoon vanilla extract

½ teaspoon kosher salt

1 teaspoon baking powder

Cocoa powder, for dusting

INSTRUCTIONS:

Preheat the oven to 325 F degrees. Spray an 8-inch round cake pan with nonstick cooking spray and dust with flour, shaking off the excess.

In the bowl of a food processor, pulse the hazelnuts and ¼ cup of the flour until the nuts are finely ground.

In the bowl of an electric mixer, cream together the butter and the sugar until very light. Beat in the hazelnut paste, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the vanilla extract. In a small bowl, mix together the nut and flour mixture, the remaining cup of flour, the salt, and baking powder. Beat the dry ingredients into the batter.

Spread the batter evenly in the cake pan. Bake for 25 to 30 minutes, or until the cake springs back lightly when touched and cake tester inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then gently remove from the pan. When cool, sift cocoa powder over the top.  

Recipe from: Ristorante Babbo Enoteca

Buttermilk Blackberry Frozen Pops

A refreshing and healthy treat.  Something a little different to have in the freezer.  Great to have on hand for kids or visiting guests.

As Always,
ENJOY!

INGREDIENTS

1 1/2 cups fresh blackberries
6 Tbs. frozen orange juice concentrate, thawed
1 1/2 cups whole buttermilk
1 (8 oz.) container sour cream (I used greek yogurt)
1/3 cup honey
8 wooden craft sticks

PREPARATION

1. Process first 2 ingredients in a food processor or blender until smooth. Whisk together buttermilk and next 2 ingredients.
2. Pour mixture alternately into 8 (4 oz.) ice pop molds or paper cups. Swirl mixture gently and insert wooden craft sticks.  Freeze 8 hours or until completely frozen.

Tunisian Tuna Sandwich

   Seriously, this is the best tuna sandwich I have ever eaten!  Forget the tuna with mayo, celery and onions, once you taste this, tuna will never be the same to you again. All the wonderful pungent flavors we love about Mediterranean food are combined and filled into a french roll.  The preserved lemons add a bright note to finish each bite.
   If you have not attempted my recipe for preserved lemons in a previous post(July 3), or if you are just anxious to taste this amazing sandwich, you can find the lemons in specialty stores and I think now, even at Trader Joe's.
    This recipe is originally from "Fresh Flavors From Israel" by Ruth Oliver and Janna Gur. It is one of my favorite cookbooks.  I use it quite often and highly recommend it.

As Always,
ENJOY!

INGREDIENTS(makes 4 sandwiches)

4 bread rolls(baguette or ciabatta)
Harissa or other hot condiment
2 small cans tuna in oil, drained
2 boiled red potatoes, sliced
4 hard boiled eggs, sliced lengthwise
4 Tbs. black olives, pitted, coarsely chopped(I prefer oil cured or Kalamata)
4 Tbs. preserved lemons, coarsely chopped(rinse before chopping, they are heavily salted)
4 tsp. capers

   Cut each roll lengthwise. Spread with hot sauce and fill with tuna fish, potato slices and hard boiled egg slices. Add one spoon each of olives, lemons and capers. Serve promptly.

  Variations: Spread the roll with hummus dip, tahini or mayonnaise before assembling the sandwich. Add pickled cucumber slices and/or finely diced vegetable salad.

Pulled Pork Shoulder

   This pulled pork has become a 4th of July tradition in our family! Applying a generous quantity of dry rub, and smoking on the grill for 6 hours, makes the most tender, flavorful pork, to pile high on a bun.  A hearty sprinkling of vinegar barbecue sauce, and a heap of kohlrabi coleslaw finish the sandwich, to a perfect combination of flavors.  It is addictive!
   I have a gas grill, so I have shown my set-up with soaked hickory wood chips, and the photo after 6 hours of smoking, with all the drippings below. Of Course, if you have a smoker, all the better.  I let it rest for at least an hour before shredding it and adding to all the juices in the pan.
   This recipe is originally from Better Homes and Garden, July 2006.  I will detail the preparations that I used,which was for two 6 pound pieces of pork, but if you are cooking larger quantities of meat, or have a smoker, or charcoal grill you will need to source that from the original recipe.

As Always,
ENJOY!

Ingredients

• 6
  hickory wood chunks or 3 cups hickory wood chips
• 1/3
  cup Davis Dry Rub (see below)
• 1
  5 pound boneless pork shoulder roast 
• 1
  Vinegar Barbecue Sauce
• 12
  soft white hamburger buns or french rolls
• Bottled hot pepper sauce (optional)
• Kohlrabi Coleslaw (see Recipe)

Directions

1. At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using.
2. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.)
3. Remove roast from smoker. Cover roast with foil; let stand for 15 minutes or longer, meat will be very hot, so using two forks, gently pull the roast into long thin strands. Mix with pan juices to slightly moisten the meat.
4. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings.

GAS GRILL INSTRUCTIONS:

start with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturers directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan, continue adding water to pan throughout cooking, so juices do not burn or dry up. Cover and smoke 4 hours or longer depending on size of roast  or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above.

Davis Dry Rub

Ingredients

• 1/2cup paprika

• 1/3cup black pepper

• 1/4cup salt

• 1/4cup chili powder

• 1/4cup ground cumin

• 1/4cup packed brown sugar

• 3tablespoons granulated sugar

• 2tablespoons cayenne pepper

Directions

1. In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, sugar, and cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months.

Kohlrabi Coleslaw

Ingredients

• 3/4
  cup mayonnaise

• 1/4
  cup white vinegar

• 2
  tablespoons sugar

• 2
  teaspoons celery seeds (optional

• 1/2
  teaspoon salt or to taste

• 1/4
  teaspoon ground black pepper

• 1
  pound green cabbage, chopped or finely shredded (9 cups)

• 2
  medium carrots, finely shredded (1 cup)*

• 1
  cup shredded kohlrabi, jicama or radishes*

• 1
  cup snipped Italian (flat-leaf) parsley

Directions

1. For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2. In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon. Makes 12 servings.

Vinegar Barbecue Sauce

Ingredients

• 3
  cups cider vinegar

• 6
  tablespoons sugar

• 1
  tablespoon dry mustard

• 2
  teaspoons crushed red pepper

• 2
  teaspoons bottled hot pepper sauce

• 1 1/2
  teaspoons salt

• 1 1/2
  teaspoons ground black pepper

Directions

1. In a clean 1-quart jar mix together vinegar, sugar, mustard, red pepper, hot pepper sauce, salt, and black pepper. Cover and shake well. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 3-1/4 cups.

1.