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Archive for August, 2009

This is another recipe from our Sur La Table cooking class. It is delicious.

Crust Ingredients:

  • 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal (not stone-ground)
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 stick (1/2 cup) COLD unsalted butter, cut into pieces
  • 1 1/2 Tbsp. finely chopped fresh rosemary
  • 4-5 Tbsp. ice water

Filling Ingredients:

  • 1/3 cup sour cream
  • 1 cup mascarpone cheese (8 oz)
  • 1/4 cup sugar
  • 1 1/2 tsp. finely grated lemon zest
  • 1/8 tsp. salt
  • 3 Tbsp. honey
  • 1 1/2 lb. fresh figs

Crust Directions:

  1. Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (pea-size) butter lumps. Drizzle evenly with ice water and pulse until just incorporated. Gently squeeze a small handful. If it doesn’t hold together, add more water, 1/2 tsp. at a time, pulsing after each addition and continue to test.
  2. Press dough evenly onto the bottom and up the sides of a tart pan with floured fingers. Roll a rolling pin gently over the top of the pan to get dough flush with the rim. Chill crust in the fridgerator until firm, about 30 minutes.
  3. Preheat oven to 400 degrees. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if the bottom of the crust cracks), then cool in pan on a rack. While cooling, prepare the filling…

Prepare Filling:

  1. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  2. Heat honey in a small saucepan over moderately low heat, whisking until melted, then cool slightly.
  3. Remove tart crust from the pan (if possible) and spread the cream mixture inside. Cut figs lengthwise into 1/4-inch thick slices and arrange decoratively over cream. Drizzle figs with honey glaze.

Notes:

  • Crust can be made 1 day ahead and kept, uncovered, at room temperature.
  • Mascarpone mixture can be made 1 day ahead and chilled, covered.
  • Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.
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Poaching salmon in a vegetable broth adds some nice flavor to the fish. This recipe makes a great, quick weeknight meal. Healthy too.

Servings: 4

Ingredients:

  • 4 6-ounce salmon fillets, bones and skin removed
  • 2 cups water
  • 1 cup dry white wine
  • 1 Tbsp. lemon juice
  • 1/2 tsp. lemon zest
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stock, chopped
  • 1 bay leaf
  • sea salt & pepper

Directions:

  1. In a deep saute pan, bring the water, wine, lemon juice & zest, onion, carrot, celery, bay leaf, salt and pepper to a boil for five minutes.
  2. Strain the ingredients then return the liquid to the pan (discard the cooked items). Return the liquid to a boil, add the salmon fillets, lower the heat and simmer the fish for approximately 6-8 minutes. If the fish is not completely covered with the poaching liquid, turn the fish over once carefully during the cooking process.
  3. Remove the salmon from the pan and transfer to a wooden cutting board. Allow the excess water to drain, then serve.

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My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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Broccoli is soooo good for you. It is full of vitamin C, vitamin A, folic acid, calcium, and fiber. Not only is it good for you, it is tasty too.

Ingredients:

  • 2 medium heads of broccoli
  • 1 Tbs. butter
  • 1/4 cup parsley
  • 1 tsp. white wine vinegar

Directions:

  1. Strip the broccoli stems with a vegetable peeler. Discard the bottom part of the stem if tough. Slice the remaining stem into “coins”. Part the remaining broccoli into florets.
  2. Place all broccoli parts in a steamer or a pan with very shallow water (the coins can be used to prop up the florets out of the water). Add a pinch of salt to the water.
  3. Steam for about 6 minutes. Remove from heat when just cooked through.
  4. Place broccoli in a serving dish. Add the butter, parsley, and vinegar to the broccoli. Stir, then serve.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

  • 1/4 cup olive oil
  • 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
  • 1 onion, minced
  • 1 large red pepper, diced
  • salt and pepper
  • 10 large eggs

Directions

  1. Heat oven to 450 degrees and move the oven rack to the middle position.
  2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
  3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
  4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

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