Fresh Marinara

We recently posted our Slow Roasted Tomato Marinara - here's a quick and delicious alternative for those days when you don't want to turn the oven on.


4 lbs fresh tomatoes; halved, seeds removed, then cut into quarters

  (You may substitute canned tomatoes, but drain well before using)

1 fresh red jalapeno, halved, stemmed, cored and seeded

8-10 scallions; rough chopped white parts and some green

2 cloves garlic; peeled, crushed

4 tbls extra virgin olive oil
1 Tbl Aleppo pepper
½ cup packed fresh basil; rinsed, roughly chopped
Salt & pepper

Gently sauté onion and garlic in olive oil  until soft (~5 minutes).  Add remaining ingredients except for basil, salt & pepper.  Briskly simmer for 50 minutes (20 minutes if using canned tomatoes).  Add salt, pepper and basil, and simmer for another 10-15 minutes.  You may need to turn up heat a little to evaporate excess moisture.

Cool slightly, transfer to stainless steel bowl, blend to smooth using a wand blender.  (If not using wand blender, can be done in blender but make sure the sauce is well cooled - otherwise you will have a ceiling full of Marinara.)

Adjust seasoning and enjoy on pasta, pizza, and Tofu Parmesan.  This sauce also freezes very well.

 

Chilled Cucumber Soup

This is a favorite for hot summer days and evenings.  So fresh tasting and easy to make, and best of all, no cooking required. 

2 large cucumbers, peeled, seeded and coarsely chopped
1 ripe avocado, coarsely chopped
1 bunch green onions (mostly white parts), chopped
1 bell pepper, coarsely chopped
1 large handful cilantro (thick stems removed), chopped
1 C. veggie broth
2 C. plain nonfat yogurt
1 C. sour cream
Salt and Pepper to taste

Combine all ingredients in a blender and puree until well blended (you may need to do this in batches, depending on the capacity of your blender).  Chill several hours. 

Serve in chilled soup bowls, or as soup "shooters" with Gazpacho and Vichyssoise. This is also a wonderful companion to our Shrimp Quesadillas for a summer dinner.

Grilled Peaches with Fresh Cherries

Wow- when peaches are at their peak, this is an amazing dish.  We serve it as a small plate but it almost seems like dessert. 

2 cling-free peaches, sliced in half with stone removed

About 20 Edamame pods, cooked in well-salted water (about 45 beans)

20 Ranier cherries, halved and pitted (you can substitute dried cherries- use half the quantity)

1 bunch swiss chard, de-ribbed

Approx. 2 tsp. Honey

Approx. 4-5 tsp. Balsamic glaze (we love Williams-Sonoma's product)

Salt and pepper to taste

Grill the halved peaches cut side down over Mesquite charcoal until golden brown - approximately 4 minutes, but watch closely to prevent burning.   Set aside.  Saute the swiss chard in a heavy saucepan with 1/8 C. water about 3 minutes (until tender).  Drain; season with salt and pepper; set aside.

To assemble, place swiss chard on the serving plate.  Arrange the peaches, cherries, and edamame on top.  Drizzle honey and balsamic glaze over the top.  Serves 4.

Slow Roasted Tomato Marinara

Our local farmstand has a terrific deal on tomatoes right now, so we are buying flats of them (10 pounds at a time).  One way to enjoy them now - and later - is to make up a huge batch of this easy marinara sauce - it freezes great. 

4 - 5 pounds ripe tomatoes
1 large sliced red onion
5 cloves garlic, roughly chopped
8-10 green onions, roughly chopped
1/2 C. Extra Virgin Olive Oil
Salt to taste (preferably Himalayan Pink Salt)

Core, skin, and cut tomatoes in half.  Remove seeds by gently squeezing the halves over the sink.  Place tomatoes cut side up in 2 large baking dishes.  Sprinkle salt over top.   Scatter garlic cloves on top and drizzle with olive oil. 

Bake in a 200 degree oven for 5 hours. Mix fresh basil, green onions, and sliced onions in 1/4 c. oil; pour over the tomatoes. Continue to bake for 1 1/2 hours.  Remove from oven and let sit until cool enough to handle. 

Put in a large bowl, and puree using a wand blender.  (Alternatively, you can puree in a food processor).  Enjoy on your favorite pasta or as a pizza sauce.

Gazpacho

We love this recipe to take advantage of the bounty of tomatoes in our local farmstands.  Simple to make, this cool and spicy chilled soup is just the ticket for these hot summer days.

4 pounds ripe red tomatoes, cored, peeled, and coarsly chopped
2 red peppers, seeded and coarsely chopped
2 red jalapenos, seeded and coarsely chopped
4 green onions, coarsely chopped
3 very thick slices fresh French bread, crusts removed and coarsely torn
1/3 C. good quality extra virgin olive oil
3 cloves garlic, peeled and crushed
1 Tbl. Allepo or 1 tsp. red pepper flakes
2 tsp. sweet paprika
2 tsp. cumin
1 tsp. turmeric
Salt and pepper to taste

Put olive oil into blender, followed by tomatoes, peppers, and remaining ingredients.  (You may need to do this in batches, depending on the size of your blender).  Blend until very smooth.  Chill at least 4 hours.  For serving, garnish with one or more of the following:

• Freshly made croutons (cubed french bread sauteed in olive oil and salted to finish)
• Chopped cilantro
• Chopped green onions
• Diced avocados

Serves 6-8.  This will keep (in theory) 3-4 days, but trust us, it won't last that long!

Southern (California) Fried Red Tomatoes

This is a fun variation on that Southern standard, using fresh red tomatoes instead of green. Serves 2.

Filling:

• 3 or 4 oz. very firm cream cheese (we like Sierra Nevada cream cheese, sold in a tub; if using the block type like Philly, use 50% more parmesan)
• 1 C. finely grated parmesan-reggiano cheese
• 2 tsp. Herbes de Provence
• 1 tsp. Aleppo pepper
• Salt/pepper/garlic powder to taste

Tomato:

• 1 very large or 2 medium tomatoes, sliced into four 1/2 inch thick slices

Panko Breading:

• Panko bread crumbs (about 1 C. in a flat bowl)
• 1 egg, whisked in a flat bowl with 2 TBL Half-and-Half or milk
• Flour (about 1 C. in a flat bowl)

Prep:

Form the cheeses and seasonings into two patties about 1/2 inch thick, with the same diameter as the tomatoes.  Put the cheese filling between 2 slices tomato; set aside. 

Heat extra virgin olive oil and butter in a nonstick pan (about 6 TBL oil and 2 TBL butter), being careful not to burn.  Bread the tomatoes by dipping first in flour (shake off excess), then in the egg, then press gently into the panko on both sides. 

Saute over low heat until golden on both sides.  You want the cheese inside to be warm but not too melty.  Remove from heat and let rest for a minute or two. 

Serve with a knife and fork, expect it to be messy; and enjoy!

Scallop Ceviche on Cucumber and Jicama

This works great as an appetizer, especially when served on sliced cukes and jicama rather than the more typical tortilla chips. 

Bay Scallop Ceviche on Cucumber & Jicama

½ Lb. Bay scallops

1/3 C. small dice red peppers

6 green onions, chopped

1/3 C. firmly packed Cilantro, rough chop

Juice of 2 limes

1 clove garlic, minced

Salt & ground black pepper to taste

Halve the larger bay scallops, then place all ingredients in a bowl.  Combine; let marinate for 6 hours.

Serve on sliced jicama and cucumber.

Zucchini Frittercakes

The Chef came up with this recipe in order to use up some of this season's bounty of zucchini.  Delicious as a side dish, or, to satisfy the Sous Chef's vegetarian leanings, as a small plate main dish as well.  Because it's so light and moist, it doesn't require a sauce.

2 C. grated zucchini (1 medium-large zucchini)

1/3 C. finely diced shallots or red onion

1/3 C finely diced celery

1/3 C finely diced red pepper or minced red jalapeno (no membranes or seeds)

1 egg yolk plus 1 whole egg

1 C. Fresh breadcrumbs

1/3 C. finely grated Parmesan-Reggiano

2 tsp. Fines Herbes

Salt, pepper, garlic to taste

Mix thoroughly. 



Form into four 1” high patties (squeezing out excess juice if needed), and lightly dip both sides into Panko breading.  These are really delicate so handle gently! 

Sauté over a low to medium flame until golden brown in equal parts olive oil/butter mixture, CAREFULLY turning once (total cooking time 10-14 minutes).  

Delicious as is; but if you’re in the mood for a little decadence, serve with Remoulade or Lemon Beurre Blanc.