Tag Archives | Summer 2008 Recipes

GARDEN TOMATOES BROILED

Fresh, ripe tomatoes
Olive Oil
Sea Salt
Pepper
Parmesan Cheese

Slice tomatoes in half and place sliced side up in baking dish. Drizzle with olive oil and add fresh ground pepper and sea salt. Bake tomatoes in oven at 350 degrees for 30 minutes or until soft. Sprinkle Parmesan cheese on top and place under broiler for 3-4 minutes or until melted and lightly browned.

var addthis_config = {"data_track_clickback":true,"ui_atversion":300,"ignore_server_config":true}; var addthis_share = {}; var addthis_product = "wpp-5.3.5"; var wp_product_version = "wpp-5.3.5"; var wp_blog_version = "4.7.6"; var addthis_plugin_info = {"info_status":"enabled","cms_name":"WordPress","plugin_name":"Share Buttons by AddThis","plugin_version":"5.3.5","anonymous_profile_id":"wp-2c04202b51165eb2a994325fe8b5391f","plugin_mode":"WordPress","select_prefs":{"addthis_per_post_enabled":true,"addthis_above_enabled":false,"addthis_below_enabled":false,"addthis_sidebar_enabled":false,"addthis_mobile_toolbar_enabled":false,"addthis_above_showon_home":true,"addthis_above_showon_posts":true,"addthis_above_showon_pages":true,"addthis_above_showon_archives":true,"addthis_above_showon_categories":true,"addthis_above_showon_excerpts":true,"addthis_below_showon_home":true,"addthis_below_showon_posts":true,"addthis_below_showon_pages":true,"addthis_below_showon_archives":true,"addthis_below_showon_categories":true,"addthis_below_showon_excerpts":true,"addthis_sidebar_showon_home":true,"addthis_sidebar_showon_posts":true,"addthis_sidebar_showon_pages":true,"addthis_sidebar_showon_archives":true,"addthis_sidebar_showon_categories":true,"addthis_mobile_toolbar_showon_home":true,"addthis_mobile_toolbar_showon_posts":true,"addthis_mobile_toolbar_showon_pages":true,"addthis_mobile_toolbar_showon_archives":true,"addthis_mobile_toolbar_showon_categories":true,"sharing_enabled_on_post_via_metabox":true},"page_info":{"template":"archives","post_type":""}}; if (typeof(addthis_config) == "undefined") { var addthis_config = {"data_track_clickback":true,"ui_atversion":300,"ignore_server_config":true}; } if (typeof(addthis_share) == "undefined") { var addthis_share = {}; } if (typeof(addthis_layers) == "undefined") { var addthis_layers = {}; } (function() { var at_interval = setInterval(function () { if(window.addthis) { clearInterval(at_interval); addthis.layers(addthis_layers); } },1000) }());… Read More
Continue Reading 0
cornFritters

SWEET CORN FRITTERS

2 cups fresh sweet corn (approximately 3 ears)*
¼ cup chopped spring onions
2 tablespoons flour
¼ teaspoon salt
1⁄8 teaspoon pepper
¼ teaspoon paprika
1⁄8 teaspoon cayenne red pepper flakes
2 eggs
2 tablespoons butter

Use a large knife to cut fresh corn off the ears. Cut deep so you get most of the kernel, then run the knife back over ear to get some of the corn milk.

Separate egg yolks and whites. Beat egg whites until they form stiff peaks. Add egg yolks to corn kernels and spring onions; mix. Add spices. Fold egg whites into corn mixture.Melt butter in pan and drop tablespoon-sized dollops of fritter mix into pan. Cook mixture 2–3 minutes on medium high, flip and let other side brown. Serve with broiled tomatoes and a chopped avocado, mango, lime and cilantro salsa.

* I love to eat some of the fresh sweet corn raw; if you haven’t tried it, you’re missing out!… Read More

Continue Reading 0

STEVE’S AIOLI MONSTRE

This recipe will serve about 12 hungry people. My friend, Steve, is a purist and blends his aioli by hand, but a food processor will do the job as well. Make as many batches as needed for your fete.

One head of garlic, cloves peeled
Two egg yolks, at room temperature
One “big fat pinch” of coarse salt
One liter of olive oil, at room temperature

Purée garlic and salt in a food processor, or by hand with a mortar and pestle. Whisk the egg yolks in a small bowl until light or smooth, and add the puréed garlic. Blend into a smooth paste.

While still blending, either by hand or in a food processor, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce — a minute or so. It is best to have all the ingredients at room temperature. If the aioli separates, stop adding oil and mix until the ingredients come together. Use within a day.… Read More

Continue Reading 0
strawberryShortcake

CLAUD MANN’S STRAWBERRY SHORTCAKE

Serves 8

One can toil for hours on more elaborate desserts without coming close to achieving the simple gratification of this almost effortless summer indulgence. Using cream instead of butter in the shortcake not only makes for lighter, more tender pastry, but also eliminates the step of cutting the butter into the flour. (Double the shortcake recipe — these are great to have with morning coffee.)

STRAWBERRIES

3 pints of the ripest, sweetest strawberries you can find, hulled and halved if small, quartered if large
1 to 2 tablespoons maple syrup, agave nectar or granulated sugar (optional)
juice of 1 lemon

SHORTCAKE

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon (optional)
½ teaspoon salt
¼ cup sugar
1¼ cups heavy cream
2 tablespoons melted butter

TOPPING

1½ cups heavy cream
a splash of pure maple syrup or agave nectar, to taste
¼ cup thinly sliced crystallized ginger

Mash about a quarter of the berries; toss with the unmashed berries, sweetening (if desired) and lemon juice. Set aside to macerate while you make the shortcake and whip the cream.

Preheat the oven to 425° F. In a large mixing bowl, combine the flour, baking powder, cinnamon, salt … Read More

Continue Reading 0

BASIL PESTO AS MADE BY AN ITALIAN GRANDMOTHER

(hand-chopped, not blended)

This is the best pesto if you have the patience to chop … and chop … and chop because the ingredients keep their identity.

2 cups basil, leaves only, washed and dried
3 medium cloves of garlic
½ cup pine nuts, raw
½ cup Parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Start chopping the garlic along with about of the basil leaves.

Once this is loosely chopped, add more basil, chop some more, add the rest of the basil, chop some more. Scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Place in a bowl and stir in the olive oil and salt.

Makes about ¾ cup.… Read More

Continue Reading 0