Tomato and Goat Cheese Tart.
This recipe has been on the blog before, but I love it and have to make it every summer.
Pre-heat oven to 375. Use either pie crust or filo dough and shape the dough into the inside of a pie pan. Chop one onion, sautee. Spread sauteed onion on bottom of dough/tart pan. Sprinkle goat cheese on top of onions. Add salt and fresh ground pepper/ Slice 1 pound tomatoes and arrange on top of onions. Then sprinkle about 1/2 cup more goat cheese on top of those tomatoes. Add basil leaves if you would like. Bake for 30 minutes.
By the way - the photo on the left is the tomatoes before they went in the oven, They are so red they look radioactive!
Heirloom tomato sauce over scrambled eggs.
This is a perfect weekend lunch. Chopped 3 large heirloom tomatoes, sauteed 1 clove garlic in olive. Added tomatoes, red pepper flakes, black pepper, salt, and a tablespoon of white wine. Let that simmer for five. In the mean time, scramble two eggs. Serve tomato sauce on top of eggs.
Summer bounty: roasted eggplant and sautéed heirloom tomato, onions, chives and jalapeño. Add chopped mozzarella.
Oven Roasted Haddock with Leeks and Potatoes
I love fish. It’s my favorite food. So although the descriptions of fish as “flaky” or even the blander phrase “white fish” can turn some eaters off, I would happily devour either. At the fish stand yesterday I scanned the selection of fishes written on the white board. I saw Haddock and I told the seller I’d take 3/4 of a pound without even thinking twice. Cooking is from the gut, after all.
I then went around to the other stalls, picking up vegetables to cook with our dinner when I had a second-thought about Haddock. Inner monologue, “Haddock… that’s sort of the cheap, flaky, white fish that’s used in chowders, and fish and chips…” I wondered why I didn’t chose a more nobel species of fish like the Striped Bass or the Atlantic Cod for our dinner.
Over 12 hours later as we were having our first bites, I loved the haddock. It’s a simple fish with out any “fish-y” taste. It’s thin and simple. A cheaper version of something that tastes very similar to Atlantic Cod.
I roasted the fish with potatoes and leeks in the over for about 30 minutes. In the last 5 minutes of roasting I sprinkled on the dill, and saved some dill on the side to serve with dinner.
We also ate skillet sauteed sweet white onions, and boiled corn on the cob. Corn, of course, is very sweet come July 30th.
Ingredients:
Haddock, 3/4 pound filet. Skin still on
3 Leeks, white and light green parts only. Washed and Sliced thinly.
2 small-medium potatoes. One white, one red, sliced.
1 Garlic clove, chopped but not minced
3 Tablespoons dill, chopped
Several tablespoons extra virgin olive oil
Fresh ground pepper
Kosher salt
Lemon slices
Preheat Oven to 350.
Parboil the potatoes for 5 minutes and slice. Arrange a tablespoon on the bottom of a baking dish and place the potatoes and leeks on top. Add another tablespoon of olive oil, and add fresh ground pepper and salt. Roast for ten minutes.
Meanwhile clean the fish and pat dry. Place minced garlic in cavities of the fish, and cover with a tablespoon of olive oil. Sprinkle with S&P. Place fish on top of potato and leeks in baking pan and roast for 20 minutes. Open oven and sprinkle fish with some of the dill. Continue cooking for 5 more minutes. Remove from over, let it sit for 5 minutes. Serve with lemon slices and chopped dill.
Also while in East Hampton, my friend Nichole and I decided to cook fish for our main course. Nichole cooked the fish recipe (we used halibut though any firm fish will do) based on a recipe she learned on a cooking class in Italy. My shrimp recipe is a classic and how I’d always like to eat shrimp from the grill.
Grilled Fish with Italian Marinade
3 stalks of mint
3 stalks of thyme
1 garlic clove, crushed
1/4 cup extra virgin olive oil
Kosher Salt
Fresh Ground Pepper
Grind mint, thyme, garlic, and EVOO in a food processor. Remove and pour into a bowl. Sprinkle in salt and pepper and mix vigorously. Pour over firm fleshy fish and let it marinate in fridger for about an hour.
Once grill is heated, place aluminum foil on grill and lightly coat with olive oil or cooking spray. Place fish and the entire marinade on foil, and pinch foil up so the fish is encased in the foil. Cook for 6 minutes on one side and switch. Cok for 6 more minutes and cut into fish to see if the flesh is cooked through.
Remove from grill and squeeze lemon on top of fish.
Classic Grilled Shrimp
12 shrimp, peeled and devined
2 cloves garlic, minced
1/8 cup extra virgin olive oil
juice from 1 lemon
lemon peels
Kosher Salt
Fresh ground pepper
Mix garlic, olive oil,salt and pepper into a small bowl. Toss with the shrimp. Grind lemon rind on top of shrimp. Cut lemon in half and squeeze lemon into bowl as well. Let it sit for at least 20 minutes, up to an hour.
When grill is heated, throw the shrimp on the barbie! The shrimp need 2-3 minutes a side. When the shrimp are pink and firm, they’re ready to eat.
Grilled Figs with Proscuitto
In East Hamptons a few weeks ago, my friend Nichole and I bought a box of fresh figs. They come in boxes like the same size as raspberries do. We decided to make them as an antipasti as we cooked dinner.
So…We split the figs in half and drizzeled them with olive oil and a quick sprinkling of kosher salt. Then we layed them on the grill, let them go for about 4 or 5 minutes and then turned them over and let them grill for another 2.
We placed proscuitto down on a plate, layered the figs on top, and drizzeled balsamic vinegar and agave syrup over them, followed by a grind of fresh pepper.
We picked at the antipasti as we sipped wine and continued cooking the rest of our dinner.
SUMMER MENU, RIGHT FROM THE PAGES OF BON APPETIT
On Monday night, I cooked for my best friend Jed. This is what we ate. We also enjoyed a bottle of sparkling rose wine. It was a perfect summer menu.
jalapeno grapfruit margarita:
ingredients:
- 1 cups plus 2 tablespoons tequila
- 1 habanero chiles, halved
- Kosher salt
- 6 cups fresh pink grapefruit juice
- 1 lime, halved
preparation: pour tequilla into a pitcher or punch bowl. Place pepper in tequilla. Place in fridge. Let it chill for at least 2 hours. Remove from fridge, pour in grapefruit juice, and squeeze lime into bowl. Stir. Frost cups with salt by dipping cup’s rim on a plate of water then a plate of salt.
Green Schwarma Salmon:The Bon App recipe called for a grill, but I made the marinade and cooked the fillets on the stove. Ingredients:
- 1 cup chopped fresh cilantro
- 7 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper
- 4 6-ounce boneless salmon fillets
Instructions:Purée the first 8 ingredients in a blender until smooth. Season marinade to taste with salt and pepper. do ahead! Cover salmon filets with mariande, and place in airtight container. Place in fridge. Let them marinade anywhere from 1 hour to 3 hours.
Grease a nonstick pan. Place salmon in pan and cook about 6-8 8 minutes on each side.
STONE FRUIT SLAW: The recipe called for julienned fruits, but I haven’t mastered that skill. I made thin slices, and the slaw came out more as a salad, but was delicious. Tasted even better day 2 and 3.
INGREDIENTS:
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons (packed) light brown sugar
- 1/4 teaspoon curry powder
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 pounds assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
- 2 scallions, thinly sliced diagonally
- Kosher salt and freshly ground black pepper
PREPARATION:Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.
ALL OF THE ABOVE RECIPES CAME FROM BON APPETIT, JULY 2011.Please see:http://www.bonappetit.com/
