Spinach, Rasberry, Goat Cheese, and Marcona Almond Salad

This is a fresh, light, and delicious salad. There is no dressing, and it is a snap to make. But the flavor profile of the crisp herby spinach, sweet and sour burst of rasberry juice, the creamy salty goat cheese, and the crunchy rich nutty taste of the almonds all sing together in a chorus that resounds of late summer freshness.

This is more of a flavor profile than a recipe but please choose amounts as you need. This amount fed two very greedy people and left more for me to take to lunch the next day.

Ingredients

1 five-ounce bag of washed baby spinach
1/2 pint or 8 ounces of rasberries washed
2-3 ounces of creamy goat cheese about half a small package
1/2 cup of marcona almonds or any almonds you like

Method

1. Lay a bed of spinach in your serving bowel.
2. Pour out the raspberries on top.
3. Crumble the goat cheese in your fingers until you have small nubs to dollop on to the rasberries.
4. Decant your almonds into the middle of the salad
5. Serve and enjoy. This went very well with a light Sauvignon blanc

As always, much love, many blessings, and happy late summer

Turkish Shepherd's Salad

When I am having a bad day, I work in my garden, especially now in tomato season. If I am having a terrible day, I go to the local ethinic market and I find an ingreident that I have never used before. I greedily purchase my treasure, and google the recipes I can use the ingredient in. Truth be told, I have had some sad days lately. In attempt to cheer myself up, I bought Sumac. Partially, because I have never used it before, which is odd, seeing that I am Egyptian and it is a common middle eastern spice. Partially, because I had faintly recollected that it was poisonous...

After some research I have found out that it is not exactly poison. My delusions of granduer picturing me pitted and dueling with death have ended. Although I did eat torofugu (posionous blowfish) and drink habu saki (saki with the venom of a habu snake) when I lived in Japan. I am also fond of Virgina Nettle soup, which is also poisonous until after you cook it.

Sumac is the dried fruit ground into powder of a Rhus plant. The fruit actually looks a little bit like grapes. Which makes sense, because when I had this at an Afghanistan restaurant the owner said it was grapes. The taste is lemony and a little bitter adding a pleasant brightness to meats and salads. In most middle eastern cuisine it is a meat seasoning for kebabs or shwarma. However, in Turkey they use it on veggies. Most commonly you will find the spice mixed into a blend called Za'atar which is ubiquoutous to middle eastern cuisine. Everything has za'atar on it, pita, meats, veggies, hummus, furniture, small children, pets, you name it. It is a warm and wonderful spice blend, but that is for another post.

So here goes an easy and delicious salad with my star ingredient Sumac.



Ingredients:

4 heirloom or any kind of tomatoes washed and diced
1 small shallot, thinly sliced
2 cloves of minced garlic
1 freshly squeezed lemons
1 teaspoon dill
1 teaspoon oregano
1 teaspoon sumac
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
salt
1/3 cup cilantro
1/3 cup parsley

Method:

1. Dice the tomatoes, and slice the shallot. Place artfully on a plate.
2. In seperate bowl make the dressing by mincing the garlic, juice the lemon, add all fo the spices and slowly drizzling in the olive oil while you whisk.
3. Pour the dressing over the tomatoes and shallots.
4. Tear the herbs and arrange on the plate.

I served mine as part of a middle eastern dinner, but this is wonderful as a side dish to anything. Many of the ingredients are common in Latin, Indian, and Asain cuisines so you could match this side dish with anything.

As always, much love, many blessings, and happy chopping...

Red Fruit Festival Recipe Entry: Savory Sundried Tomato Goat Cheesecake

Suffice it to say, I am tickled heirloom tomato pink to do my first recipe contest. My good friend Maggie is a recipe contest and twitter queen and I hitched my wagon along for the ride. We made a savory sundried tomato goat cheesecake with a basil and parmesan crust. We topped the cheesecake with a tomato water and juice gelee, basil, and tomato paper (made from crisped tomato skins.) We plated the cheesecake with a Carpaccio of heirloom tomatoes and coulis made from tomato pulp. It wasn’t a simple recipe but it sure is delicious and lots of fun to make.

Mid-Atlantic’s top chefs, restaurants, farmers, community gardeners and local growers are celebrating Local Tomatoes with a stellar food and wine pairing on Friday, September 24th at the Ronald Reagan International Trade Center. We will certainly keep you posted on how it goes.



SAVORY SUNDRIED TOMATO GOAT CHEESECAKE WITH BASIL AND PARMESAN CRUST

FOR THE CRUST

INGREDIENTS:
1 cup of fresh bread crumbs
2 Tablespoons of butter
½ cup of grated parmesan
¼ cup of fresh basil leaves
Dash of salt and pepper
Olive Oil Spray

METHOD:
1. Preheat the oven to 350 F
2. In a food processor blitz together all of the ingredients except for the spray, the order doesn’t matter. Pulse until all the ingredients are incorporated and the breadcrumbs look like wet sand
3. Use the olive oil spray to grease an 8-inch spring form pan
4. Pour crust mixture into the pan and push down with the bottom of a glass to make a uniform crust along the bottom and edges
5. Bake for 10 minutes and let cool on a baking rack. Keep the oven on for the cheesecake to bake at the same temp in about 5 minutes

CHEESECAKE FILLING

INGREDIENTS:
11 ounces of fresh soft goat cheese
8 ounces of organic cream cheese
3 large organic eggs
½ cup of organic heavy cream
¼ cup of fresh basil
¼ cup of fresh parsley
¼ cup of sundried tomatoes packed in olive oil
Dash of salt and pepper

METHOD:
1. Put a large pot of water on the heat to boil.
2. Cover the outside of the baking pan with three layers of foil. This will prevent any of the water from the ban marie spoiling your cake
3. Blitz in a food processor all of the ingredients until they make a creamy almost lightly golden smooth batter
4. Fill the cooled crust with the batter
5. Create a ban marie by making a bath for the foil wrapped cake pan. In a large roasting pan, pour the hot water until it is about an inch and half deep. Carefully place the foil wrapped pan with the cheesecake filling into the roasting pan. You want the water to come up about half way up the outside of the cake pan
6. Carefully place in the oven and bake at 350 for 50 minutes to an hour
7. Every oven is different so check. You want the outside of the cake to be set and pull away from the sides of the cake pan. The top will have a few slight kisses of brown, and the middle of the cake should still jiggle a bit. If you use a cooking thermometer the middle of the cake should register at about 150 F
8. Let the cake cool slowly within the ban marie. This will prevent cracking
9. When cool, cover with plastic cling wrap and set in the fridge for up to two (2) days



TOMATO PAPER (CRISPY TOMATO SKINS)

INGREDIENTS:
Large pot of boiling water
8 to 10 large/medium sized fresh tomatoes
Olive oil
Salt and pepper

METHOD:
1. Set the large pot of boiling water on medium high heat to keep a rolling boil
2. Make two small incisions the shape of cross on the bottom of each tomato
3. Blanch the tomatoes in the boiling water for a minute or two until you can start to see the skins loosen
4. Carefully remove the tomato skins by starting at the bottom and peeling upward. They will come off in strips. If you are gentle you will have four good size peels of tomato skin for each tomato. But don’t stress it, little one or big ones work just fine
5. Lay the tomato skins on a parchment lined baking sheet
6. Drizzle with olive oil
7. Sprinkle lightly with salt and pepper
8. Lay the baking sheet and the skins in the oven underneath your cheesecake at the same oven temp 350 F
9. Bake for 8-10 minutes, until the skins look crispy
10. Cool on a wire rack so that bottom of the skins can crisp as well
Note: These will keep crispy for 3 days in a air tight container. You can use them whole or grind them up and they add a lovely intensely tomato flavor to soups, sandwiches. I use them as a garnish on gazpacho or in sandwiches

TOMATO WATER AND PULP

INGREDIENTS:
8 to 10 skinless tomatoes
½ teaspoon of salt

METHOD:
1. Core the tomatoes and remove the stem
2. Cut into quarters
3. Puree in a food processor
4. Lay a colander in a large bowl, and lined with a few layers of clean cheesecloth
5. Carefully pour the tomato puree into the cheesecloth bowl and sprinkle with half a teaspoon of salt.
6. Cover with plastic cling wrap
8. Let sit over night
9. In the bottom of the bowl will be the tomato water in the cheesecloth will be the pulp.



TOMATO WATER AND JUICE GELEE

INGREDIENTS:
1 cup of tomato water
1 cup of tomato juice
2 packages of unflavored gelatin

METHOD:
1. In a small sauce pan heat the tomato juice until it is almost boiling
2. Add the gelatin to the cold tomato water and stir
3. When the tomato water thick and the gelatin soft add to the hot tomato juice off the heat.
4. Pour into a container and place covered in the fridge for a few hours to set. (I just left it in the fridge while I went to work.)

TOMATO COULIS

INGREDIENTS:
Tomato pulp from tomato puree after strained overnight
Dash of white pepper to taste

METHOD:
1. Using a wooden spoon and fine mesh colander push the pulp through into a bowl
2. In the end you should have a thick but smooth pinkish sauce of tomato and in the colander the seeds. It takes a while, keep pushing it through
3. Taste and add white pepper if needed



TO SERVE
1. Run your knife along the edge of the spring form pan
2. Spoon and spread the tomato gelee on top of the cake
3. Remove the sides of the pan by popping it open and carefully lifting the spring form off the cake
4. Create a circle of basil leaves in the center of the cake.
5. Create tomato paper fleurette by arranging the tomato paper like petals in the middle of the basil

TO PLATE
1. Carefully cut a slice of the cake and slide your serving knife underneath the crust to lift
2. Arrange some tomato paper and basil on top of the cake
3. Using a squirt bottle add some of the coulis to the side of the cake
4. Thinly slice some beautiful heirloom tomatoes to create a Carpaccio alongside the cake
5. The tomatoes should be sweet enough after the hot summer sun, but if not feel free to garnish with a little agave syrup and some flake sea salt over the Carpaccio
6. Serve with a cold glass of Vino Verde and good friends



THANK YOU FOR ALLOWING US TO SUBMIT OUR RECIPE. IT WAS LOTS OF FUN TO MAKE AND WE HAD LOTS OF FUN EATING.

As always, much love, many blessings, and happy tomato-ing

Caprise Salad

There is something so satisfying about growing and eating your own food. And tomatoes like all berries are absolutely spectacular when they are in season and horrifying when they are out. I have been working on a tomato recipe with my good friend Maggie, that has a tomato water gelee, tomato paper, tomato consume and while all that is wonderful. I feared a great injustice would be done if I didn't take the time pay homage to a simply prepared exquisite dish. A friend of mine was in Italy and asked what was in the tomato salad. The Italian waiter replied, "Tomatoes." It is good enough for the Italians and it is more than good enough for me.

Tomatoes ripened in the August sun need nothing to be delicious, but they become sublime when kissed with sea salt, gently anointed with Sicilian olive oil, and blanketed with basil and mozzarella. When making such a simple dish, with so few ingredients the quality becomes paramount. Now, I could just say the best you can find, but allow me a small tangent about a few things.

A good homegrown or farmers market tomato, sliced gently is key. Some flake sea salt, I like Maldon the best. Their product is consistent and perfect. It melts beautifully when hot or it provides just a little extra crunch with perfect clean sea-like flavor. Good mozzarella, freshly procured, still in it bathing liquor. I like the bocconchinis, possibly because of the name (it means little mouthful) and partially because that was my nickname once upon a time. But choose any you like as long as it is good and fresh. There is a place in Arthur Avenue called Casa Mozzarella in the Bronx, NYC. It is my true confession that I have waited in line in freezing cold two days before Christmas to get a few pounds of super fresh still warm mozzarella. Basil freshly picked, just buy the little plant, leave it in your kitchen, you won't regret it. If you feel adventurous, few grinds of pepper and a couple of drops of balsamic vinegar add more depth of flavor.


Ingredients

Tomato
Soft Mozzarella Cheese
Basil
Sea Salt
Olive Oil
Pepper and Balsamico (optional)

Method

1. Slice the tomato and cheese
2. Create a beautiful display either overlapping neatly or jumbling the ingredients in a wonderful delicious pile
3. Sprinkle with sea salt and lightly pour around some oil
4. Enjoy greedily or share with someone you truly, truly, truly, love, or simply enjoy greedily, alone giggling with pleasure

As always, much love, many blessings, and happy summer!

Peach Cupcake with Almondine Frosting

In Virginia in August peach is king. And here again I publish a recipe for a darling little cupcake that incorporates cousins and delicious seasonal fruit. Peaches and almonds are actually relatives both from the same genus Prunus. Peaches full name Prunus persica and almonds are properly addressed as Prunus dulcis. In this small little family re-union I took to basic recipes one for a vanilla cupcake and one for vanilla frostings and gussed them up a bit with a peach and ½ a teaspoon of almond extract. Be careful, almond extract is so desperately strong, a little go a very, very long way.

Peach Cupcake

Ingredients
1 stick of butter melted
¾ cups of self rising flour
7 tablespoons of sugar
2 large eggs
A splash of vanilla
A splash of milk
A super ripe peach, sliced and pitted

Method

1. Preheat your oven to 400 degrees.
2. Melt the butter in a bowl in the microwave or any way you find it easiest.
3. In a food processor add all the ingredients.
4. Fill a muffin tin with liners and half full with the batter
5. Bake for 20 minutes
6. Let cool on a wire rack


Almondine Frosting

Ingredients

1 stick of softened butter
2 cups of icing sugar
½ teaspoon of vanilla extract
A splash of cream or milk

Method:

1. Add all the ingredients into the bowl of your mixer, whip the icing until it is creamy and spreadable.
2. Ice your cupcakes as desired. Here I used a pastry bag and a star tip.

As always, many blessings, much love, and happy baking!

Peach turnovers

The farmers markets in Virginia are brimming with peaches, white, yellow, free-stone, cling- stone. All delicious, filling the air with their sweet perfume, juicy, a lovely shade of coral pink with the slightest blush of red. If you go to the farmers market and you know you are going to bake with them, ask the seller if they have “ugly peaches.” These are the peaches that misshapen or slightly over ripe. They taste just as delicious sometimes more so, and you can purchase them for a fraction of the price as you would in the grocery store.

Now during peak season there is no need to cook these delicious fruits. This morning I had a white peach, with prosciutto, olive oil, salt and pepper for breakfast. But for those of you who prefer a pastry breakfast, I decided whip up this easy little number. With a little bit of ice cream or whipped cream it would be a lovely dessert. But it is delicious with coffee. I prefer home-made turnovers because the dough is moister, more buttery. The hands on time are about 10 minutes, it bakes for 20 minutes and it makes 12 of them. You can use either flour or cornstarch as a thickner for the filling. Using fresh peaches will make a very wet filling if you do not use a thickner. I have a relative that is allergic to corn so for her I would use flour. But do as you like, it is your kitchen.

Ingredients

1 large ripe peach
1 tablespoon of vanilla sugar
1 tablespoon of flour or corn starch
1 egg for egg wash
1 package of puff pastry or two 12X8 sections of homemade pate brisee

Method

1. Preheat the oven 400 degrees
2. Prepare two baking sheets with parchment paper
3. Rinse and dice your peach
4. Stir together the diced peach, sugar, and flour/cornstarch
5. Un-roll or roll out your dough so that it is about a ¼ of an inch in thickness
6. Cut into twelve even squares. Don’t get out your ruler, but they should be about the same size so that they will cook evenly
7. Dollop about a 2 teaspoons of the filling into each square
8. Brush each edge with egg wash and fold over. Seal the edges with a fork so that you can greedly ensure that all the delicious filling stays in the pastry. Poke a few holes in the top to let the steam escape
9. Bake for 20 minutes
10. Enjoy hot and fresh from the oven

10 steps, 10 minutes, delicious dozen of peach turnovers, perfect for company or a brunch. Who am I kidding, I made these for breakfast for no reason. But if I did have company over, I am sure they would really enjoy them.

As always, much love, many blessings, and happy baking… and going to the market!

Creamy Chicken (mock) Risotto and White Truffle Oil

Everyone loves the creamy heart-warming taste of risotto, and normally I love staring into a pot of steam slowly mixing in hot broth, mindlessly stirring for 20 minutes. I find it a sort of culinary meditation, and in this Zen state I forget about the day and the stresses that came with it. I can instead focus on the simple things in life that bring joy. However, sometimes, you don’t have the time, patience, or inclination to make risotto. For those days I offer my mock-risotto trick.

I use a rice cooker to cook regular plain old rice, then I make a low-fat big-taste cream sauce, add the flavors, voila creamy risotto in no time.

Ingredients

2 cups of rice
3 cups of water
2 Tablespoons of butter
2 Tablespoons of flour
1 cup of milk any kind (I had skim, so I used skim)
About a cup of leftover chicken chunks
About ½ a cup of parmesan cheese
A pinch of cayenne (about a 1/8 of a teaspoon)
A grating of nutmeg (about a ¼ of a teaspoon)
Salt and pepper to taste
¼ cup of white truffle oil or another flavored oil
Chives, parsley, or basil to garnish.

Method

1. In your rice cooker or pot of choice cook rice as you normally would adding the rice and the water, pressing the on button. It cooks it to perfection everytime.

2. In a heavy bottom sauce pan over medium heat melt the butter and then add the
flour to become a heavy paste. Cook for a minute or two until the raw flour taste cooks off but it is not burned.

3. Add the milk and whisk for about a minute and allow the mixture to happily bubble and become thicker over the stove. Stir occasionally, when the mixture is thick about 3 minutes, add the rest of the ingredients and turn the burner off. Allow the sauce and ingredients to stay warm by covering with the pot lid or some foil. It is ok if it cools off a bit you will be adding hot rice at the end.

4. When the rice is cooked add the rice to the sauce and chicken mixture.

5. Plate by mounding the creamy delicious base on to each plate. Generously dust with more parmesan, any fresh herbs you have on hand creating a beautiful white mountain. Anoint the mont blanc with a small amount of white truffle oil, about 2 Tablespoons per person.

Enjoy with a happy heart and warm tummy.

As always, much love, many blessings, and happy cooking.