Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts

Sunday, August 13, 2017

Peach, Tomato and Burrata Caprese Salad with Basil Drizzle


One of my friends recently asked if I thought burrata was the new kale as it seems to be showing up everywhere these days. Being one who has yet to jump on the kale bandwagon (am very late to this party), I said maybe it's the new goat cheese as burrata also changes the deliciousness factor of just about everything it's paired with. And in a salad composed of sweet, ripe tomatoes and peaches, toasted pine nuts, a basil drizzle and a light sprinkling of sea salt, the burrata takes center stage. Becoming one of the game changers in this salad. If there was ever a salad to make you wish summer could go on endlessly, this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle might be the one.

Unlike the classic caprese salad, this one uses peaches in addition to the tomatoes; a basil drizzle instead of balsamic vinegar; and, burrata instead of mozzarella. The combination of these ingredients takes the caprese salad to a completely new level.


Judging this strikingly beautiful salad on looks alone, it would score a 10. If competing in a taste test, it would be deemed blue ribbon worthy.  In both taste and presentation, this salad is a hands down win-win. Served as either a stand alone entrée or as an accompaniment to some grilled chicken, it is an incredibly sumptuous, satisfying dish.


With both tomatoes and peaches in season, now is the perfect time to make the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle. 


I used yellow peaches, but you could also use white peaches for this salad. Because you are cutting the peaches in wedges, choose semi-firm ripe, still juicy ones. Peaches on the too ripe side will not work in this salad.


To cut the peaches, begin by making a cut along the seam all the way around and through the fruit to the stone. Twist each half of the peach in the opposite direction. Pull the halves apart and remove the peach. If using medium sized peaches, cut each half into 3 or 4 wedges.


The original recipe called for the use of cherry tomatoes. In this version, I used a combination of both cherry tomatoes and tiger tomatoes. I chose ones slightly larger than a cherry tomato, but smaller than the normal garden variety tomatoes. The cherry tomatoes were cut in half, while the tiger tomatoes were cut into either halves or quarters. For added color to this salad, choose a combination of yellow and red tomatoes.


Just as the flavor of most nuts is enhanced when roasted, the flavor of pine nuts undergoes a similar transformation when toasted over medium heat on the stove top. If the heat is too high, or pan to thin, or they are left unattended, you will risk burning them. It takes only 3 to 5 minutes for the pine nuts to become lightly golden. Not only did the toasted pine nuts add another layer of flavor to this salad, they brought some crunch. Pine nuts are a little on the pricey side, however, I urge you not to consider omitting them.


Most balls of burrata come in either a 6 ounce or 8 ounce size. I used the BelGiosioso's 8 ounce burrata. If there was such a thing as a 10 ounce size ball of burrata, I would have bought one. Because one can never have enough burrata.


The basil drizzle is more like a dressing, less like a pesto. If there was one thing I would do differently the next time I make this salad, it would be to double the amount of basil drizzle. Still dressing the salad with half of it, but serving the other half on the side for those who want more.


This is one of those salad best enjoyed as soon as it is assembled.  Because it's such an easy and relatively quick salad to assemble, you won't mind at all it isn't one of those make ahead salads.

After assembling the salad on a platter, finish it with a very light drizzle of olive oil and sprinkling of salt. Definitely serve it with some bread as it would be a terrible waste to let the juices of the salad remain on the platter. 


On your next trip to the Farmer's Market or if lucky enough to pass by a farm stand, buy some ripe tomatoes and peaches. But don't wait to long to make this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle as there may only be a month left of the tomato and peach season. Seriously, don't wait. Because I promise you will want to make this salad more than once. 

Recipe
Peach, Tomato and Burrata Caprese Salad with Basil Drizzle (inspired by the recipe for Burrata Cheese with Peaches, Tomato and Basil recipe in Melissa Clark's cookbook 'Dinner: Changing the Game')
Serves 4 as a main course, 6 as a side or first course.

Ingredients
8 ounce ball of Burrata cheese
1 pound ripe tomatoes (e.g., cherry tomatoes, baby heirloom tomatoes, Tiger tomatoes), cut in half or quartered depending on size
3-4 medium sized ripe yellow or white peaches, cut into wedges
3 Tablespoons pine nuts
1/3 cup tightly packed basil leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Sea salt, plus additional for finishing
Optional: Basil leaves for garnish

Directions
1. In small pan, toast the pine nuts, stirring frequently, over medium heat until they are golden (approximately 3-5 minutes). Immediately pour toasted pine nuts in a small bowl and set aside.
2. In a small food processor or blender, combine the basil, lemon juice, sea salt and olive oil. Puree until it reaches a semi-chunky consistency. Note: Be careful to not over process as you want pieces of the basil to remain.
3. On a large platter, place the whole burrata in the center. Arrange the peaches and tomatoes around it. 
4. Spoon the dressing over the cheese and fruit. Lightly drizzle with additional olive oil. Top with the toasted pine nuts and a very light sprinkling of sea salt.

Notes: (1) If using a round platter, one 12"-14" works perfectly. (2) Consider doubling the amount of the basil drizzle, spooning half over the cheese, tomatoes and fruit and serving the remaining half on the side. (3) If using cherry tomatoes, choose red and orange ones to add even more color to the salad. (4) If not using cherry tomatoes, choose smaller sized tomatoes. (5) This is best served immediately after assembled. In the event you refrigerate any leftovers, allow the tomatoes and peaches to come to room temperature.

Wednesday, July 12, 2017

Herbed Parmesan Dutch Baby with Cherry Tomato Jam


Up until just recently I had put the Dutch Baby into the sweet for breakfast or brunch category. And the only thing causing me to vacillate between ordering and not ordering one in a restaurant is the wait time. Twenty to twenty-five minutes feels like a lifetime, particularly if you are in a hurry or hangry. But if time is not an issue and you aren't falling over the edge of starvation, the deliciousness factor of a Dutch Baby is always off the charts. If Rotten Tomatoes rated Dutch Babies instead of movies, it would probably give it a rating of 97%. I have yet to meet a version of a breakfast Dutch Baby I didn't like. The Apple Dutch Baby may be my most favorite, but I wouldn't turn my nose at a Dutch Baby simply dusted with confectionary sugar or piled high with blueberries

The world of savory Dutch Babies was unfamiliar to me until I discovered Melissa Clark's recipe for the Herbed Parmesan Dutch Baby in her new cookbook Dinner: Changing the Game. Serving a savory Dutch Baby for lunch, dinner, or as an appetizer sounded intriguing. But then I would be game for making any dish destined to pair well with wine. In the case of this Herbed Parmesan Dutch Baby, think chilled chardonnay or sparkling wine.


My contribution to this recipe was pairing it with some homemade Cherry Tomato Jam instead of sriracha. I may be the only person on the planet not a fan of sriracha. I had a strong hunch the fruity, nutty taste of Parmigiano-Reggiano Cheese would go well with the slightly caramelized sweetness of the jam. And it must have been my lucky day as my hunch turned out to be right. If you have never made or had Cherry Tomato Jam before, you really should. Seriously, you should. Not only does it compliment the flavor of this Herbed Parmesan Dutch Baby, it is a game changer on cheese platters.


Unlike most of the other Dutch Babies I have made, this one is made with almost double or triple the number of eggs used most other of my Dutch Baby recipes. Making it a slightly denser, heartier version of this classic dish. 


When looking at Dutch Baby recipes, there seems to be two approaches to making the batter. Whisking the dry and wet ingredients together until blended or processing in a blender/food processor until smooth and frothy. I prefer the later method. In the direction below I give you both options.


Whenever an ingredient list specifies the amount of grated cheese in cups versus weight, I always convert to weight (grams or ounces). Unlike measuring brown sugar (lightly or firmly packed), there don't seem to be any clearly specified guidelines for measuring grated cheese. The lack of these guidelines more than likely often means a higher probability of erring on the side of not using the amount of cheese called for in a recipe. If you don't have a scale, try to buy a chunk of cheese in the amount you need. And don't even think of substituting packaged grated cheese for freshly grated. Nothing comes close to or tastes better than a high quality Parmigiano-Reggiano cheese.


Oven temperature is another one of the variations noted in Dutch Baby recipes. While all are baked at high temperatures, the recommended ranges are somewhere between 400 to 450 degrees (F). The only exception to these temperatures are found in some German Pancake recipes. This one calls for baking the Dutch Baby at 425 degrees (F). Cast iron pans not only handle the high heat well, their surfaces are inherently non-stick. Make your Dutch Baby in a 12" round or 9"x 12" pan, but make certain it's cast iron or one that can handle the high heat. Note: Most non-stick pans are not designed to perform at very high oven temperatures.

You can either melt the butter by placing it the pan and putting in the oven or melting it on the stovetop. It is critically important be hot when you pour in the batter.

In 20 to 25 minutes, the sides of your Dutch Baby will rise and turn the most beautiful golden brown. Garnish the baked Herbed Parmesan Dutch Baby with some additional chopped thyme and chives and immediately bring to the table. Not just for the wow factor, but like most Dutch Babies, this one is best enjoyed while still hot. Although I found picking at the room temperature leftovers was still an incredibly pleasurable eating experience.


Don't forget to make some Tomato Jam ahead of time.


The batter for this Dutch Baby comes together rather quickly. In less than an hour, you can have dinner (or lunch) on the table. However, you can also have everything prepped in advance. The batter and grated cheese can remain refrigerated until you are ready to assemble, bake, and serve.

But this savory Dutch Baby shouldn't be pigeon-holed in the Herbed Parmesan Dutch Baby category. As Melissa Clark suggested, it would also make for a great appetizer. What about the 20-25 minutes it takes for it to bake in the oven? Well depending on your timing, it won't seem long for your guests. But even if you decided to put in the oven once they arrive, this Herbed Dutch Baby is well worth the wait. And maybe I need to reconsider how and when I think about the sweet versions of this 'love child to the pancake'. 

Recipe
Herbed Parmesan Dutch Baby with Cherry Tomato Jam (A slight adaptation to Melissa Clark's Herbed Parmesan Dutch Baby recipe as shared in her cookbook Dinner: Changing the Gamea slightly revised version of the Cherry Tomato Jam for Cheese recipe as shared in the cookbook: The Cheesemonger's Kitchen: Celebrating Cheese in 90 recipes)

Ingredients for the Dutch Baby
1 cup (120 g or 4 1/4 oz) plus 2 Tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 large eggs
3/4 cup whole milk
2 Tablespoons finely chopped fresh thyme, plus more for garnish
2 Tablespoons finely chopped chives, plus more for garnish
6 Tablespoons unsalted butter, room temperature
3/4 cup (75 grams or 2 1/2 ounces) freshly grated Parmigiano-Reggiano Cheese
Flaky Sea Salt

Directions for the Dutch Baby
1. Preheat oven to 425 degrees (F).
2. In a large bowl, whisk together the flour, salt and pepper. Set aside.
3. In a medium sized bowl, whisk the eggs and milk until well blended.
4. Add eggs to the flour mixture and whisk until well blended and frothy. (Note: Alternately put the flour and egg mixture in a blender and mix until well blended or whip using a hand mixer.)
5. Stir in chopped thyme, chives and a heaping tablespoon of the grated Parmigiano-Reggiano Cheese.
6. Place butter in a 12" or 9"x12" cast iron pan. Place in oven until butter melts and begins to slightly brown (approximately 3-5 minutes). Note: Check on butter after 2 minutes and every minute thereafter.
7. Remove pan from oven. Pour in egg mixture. Top with grated parmesan cheese.
8. Return to oven and bake for 20-22 minutes or until the Dutch Baby is puffed and golden.
9. Remove from oven, garnish with additional thyme and chives. Serve immediately with Cherry Tomato Jam.

Ingredients for the Tomato Jam
2 cups (340 g) cherry or grape tomatoes (or a mix of the two), cut in half
3/4 cup (150 g) granulated sugar
2 -3 Tablespoons freshly squeezed lemon juice
Zest of 1 lemon
generous 1/2 teaspoon finely chopped fresh rosemary

Directions for the Tomato Jam
1. Preheat oven to 350 degrees (F). Line a rimmed baking sheet with aluminum foil.
2. Place the cut tomatoes halves on the prepared baking sheet. Bake for 15 minutes to loose the skins.
3. Remove tomatoes from oven and place in a heavy bottomed saucepan. Add sugar.
4. Over medium heat gently melt sugar, then bring to a boil and cook (boiling rapidly) for 5 to 7 minutes, or until thick and syrupy. Notes: Stir frequently. My cooking time was 7 minutes.
5. Remove from heat and add lemon zest, freshly squeezed lemon juice and chopped rosemary.
6. Transfer tomato jam to clean, sterilized jars. Seal well. When cool, place jam in the refrigerator.
7. The tomato jam can be kept refrigerated for up to 2 weeks, if it lasts that long!

Notes: (1) Instead of melting butter in the cast iron pan in the oven, can melt on the stovetop over medium high heat; (2) Instead of using thyme and chives, could use thyme and tarragon or thyme (2 T), tarragon (1 T) and chives (1 T); (3) Instead of serving with the Tomato Jam, could serve with Sriracha and/or lemon wedges; (4) Definitely serve with a good quality white or sparkling wine; (5) If using a round cast iron pan, cut into wedges for serving; (6) The Dutch Baby is great hot out of the oven, but was equally delicious when it came to room temperature; (7) The batter and grated cheese can be prepared ahead of time and kept refrigerated until ready to use, making it a slightly make-ahead appetizer or luncheon/dinner entree. 


Fishing on the Snoqualmie River (June 2017)


Twin Falls, Snoqualmie Region, North Bend, Washington (June 2017)


Tuesday, May 30, 2017

Mixed Greens Pasta Salad


Memorial Day is the unofficial start to the summer. Depending on where you live or how old you are, there are any number of tell tale signs of its glorious onset. Beaches and public pools officially open whether we are bathing suit ready or not; the population of beach towns swells with the arrival of the summer people; the aroma of food being cooked on outdoor grills permeates the air; piled high on tables at the farmer's markets are a wide array of fresh fruits and vegetables; pitchers of fruit filled sangria have a greater presence at gatherings; and, rule followers can freely wear white without fear of the ghosts of former etiquette matrons haunting them. Around here it also means the gardner (aka the person who shall remain nameless) has finished planting all of this season's annuals and herbs into the urns and hanging baskets; the mileage on my bicycle's odometer starts to see dramatic increases; the frequency of my whining escalates in anticipation of my long runs being on the hottest days; some of my favorite recipes (e.g., chocolate covered caramels) go on hiatus until cooler, less humid temperatures return while others return with a vengeance (e.g., blueberry crisp); and, I start to crave salads. And if this year's Memorial Day weekend weather is an omen of some sort, we should be having a wondrous summer here in the midwest. 


As soon as I came across the recipe for the Mixed Greens Salad in the June (2017) issue of Food and Wine I knew I would be making it. Sooner rather than later. Salads with pasta in them, especially ones with cone shaped fluted petal-like frilly edged pastas, are even harder to resist. With fresh asparagus still available at the farmer's market all of the salad making stars were aligned.


If there is one salad you want to be the stand-out at your next summer barbecue or gathering, this Mixed Greens Pasta Salad is a serious contender. Crisp vegetables and al dente campanelle (or gigli) pasta tossed with a creamy, light, tangy, mildly garlicy dressing are the epitome of what a flavorful, satisfying, crave worthy summer salad should be. It's a salad substantial enough to stand up as a main course as well as being the perfect accompaniment to grilled chicken, steak, fish, and even pizza.


At least in terms of its' size, this Mixed Greens Pasta Salad might be the kind of salad worthy of living up to Elaine's definition of a 'big salad' (click here for a Seinfeld episode clip). Because the recipe makes a really, really BIG salad. Enough to serve at least 10-12 people (as a side) or 6-8 (as a main course).


As far as salads go, this one comes together easily. And in spite the simplicity of the ingredients, it delivers as one seemingly much more complex.


Two cups of peas and a pound of trimmed asparagus cut into 1" or so pieces are blanched in boiling water until tender crisp. Two minutes is all it takes to get them salad ready.

Plunging the quick boiled vegetables into a bowl of ice water will ensure they retain their color vibrancy and crisp-tender texture.


The dressing is made with buttermilk, mayonnaise, champagne vinegar, minced garlic, and some kosher salt and pepper to taste. It can be made as you are assembling the salad or in advance (covered and refrigerated).


For the volume of pasta (original F&W recipe recommended using one pound of cooked pasta) and vegetables, the amount of dressing seemed to be slightly disproportional. While I am not at all suggesting this salad be drenched in dressing, having all of the vegetables lightly coated in it would make for an even more satisfying salad eating experience. So next time, I will make the the entire pound of pasta but initially use only 3/4 of it. If by chance, this reduction is 'too much' and the salad seems cloyingly overdressed, I will add a little bit more of the cooked pasta to get it to the still light, but having a slightly more discernible dressing presence.


The first step in assembling the salad is mixing half of the salad dressing (about 3/4 cup) with the drained, still warm al dente campanelle (or gigli) pasta. Once mixed together, the pasta needs to rest (cool) for about 30 minutes before the asparagus, peas, and remaining dressing are added in. The arugula is folded in to the salad at the end or right before serving. 


Once this 'big' Mixed Greens Pasta Salad is all mixed together, transfer to really big platter and serve. 


I couldn't stop eating this salad. Or rather, I didn't want to. The sweetness of the peas, the slight peppery taste of the arugula, the crunch of the asparagus, the texture of the pasta, and the just right amount of garlic in the dressing put it in the addictive salad category.


Aesthetically this is truly one of the most beautiful salads to ever grace a table. Part of its' visual allure is due to use of campanelle (or gigli) pasta. So whatever you do, I 'pretty please' beg you not to make a pasta substitution for this salad. It would be like wearing white before Memorial Day. You could do it, but it just wouldn't look right. I know what you may be thinking. Some rules are made to be broken or even a bit outdated. However, when it comes to this Mixed Greens Pasta Salad, there really should be a pasta rule. One with penalties for breaking.

If you are looking to change up your salad offerings for your summer gatherings or secretly seek to be the center of attention at the next barbecue, make this 'crazy good' Mixed Greens Pasta Salad. I almost guarantee it will get rave reviews. Don't be surprised if any of your family or friends claiming to have an aversion to peas take a second helping. Odds are it will be destined to make repeat appearances throughout the summer. 

Recipe
Mixed Greens Pasta Salad (Inspired by the Mixed Greens Salad recipe in Food & Wine, June 2017)
Serves 10-12 as a side dish, Serves 6-8 as a main dish

Ingredients
Dressing
1 cup buttermilk
1/2 cup mayonnaise
3 Tablespoons Champagne vinegar
1 large garlic clove, minced or grated
Kosher salt and black pepper to taste

Salad
1 pound fresh asparagus, trimmed and cut into 1" pieces
2 cups peas, fresh or frozen (Note: A 10 ounce bag of organic peas yielded two cups.)
3/4 - 1 pound campanelle or gigli pasta, cooked al dente 
4-6 ounces arugula, thick stems discarded and leaves coarsely chopped. See Note.
Kosher salt and black pepper

Directions
Dressing
1. In a medium sized bowl, whisk together the buttermilk, mayonnaise, vinegar, and garlic. Season with salt and pepper. Cover and store in the refrigerator until ready to use.
Note: Dressing can be made several hours or a day ahead.

Salad and Assembly
1. Set up an ice bath in large bowl.
2. Bring a saucepan of water to boiling. Add the peas and asparagus. Cook until crisp tender (approximately 2 minutes). Drain and transfer to ice bath to cool completely. Drain well.
3. Refill saucepan with water and return to a boil. Season water generously with sat. Add pasta and cook until al dente. Drain well and transfer to a large bowl.
4. Toss half (approximately 3/4 cup) of the dressing with the warm pasta. Let cool for 30 minutes.
5. Stir in asparagus, peas and remaining dressing. Season with salt and pepper.
6. Fold in arugula and serve.

Notes: (1) This was a very lightly coated salad. Would recommend using only 3/4 pound of the pasta to ensure all of the pasta and vegetables are evenly coated. (2) While the F&W recipe called for using regular sized arugula, I used an arugula slightly larger than baby, one without heavy stems. Instead of using 1/2 pound of arugula, used only 4 ounces and felt it was more than enough. However, after mixing your salad, add more to your liking. (3) If fresh peas are not available, use large sized frozen organic peas. They worked well. (4) The salad is best enjoyed immediately after fully assembled although it was still genuinely delicious after being chilled in the refrigerator overnight in spite of not having the freshly made creamy dressing finish (but this may have been due to the use of the full pound of pasta).


Memorial Day Weekend in Wilder Park 2017 (Elmhurst, IL)


Friday, May 5, 2017

Cinco de Mayo Round-Up

Happy Cinco de Mayo! However you decide to celebrate, I hope it includes some great food and beverages. And it goes without saying, a really good tequila! One of the great things about the foods typically enjoyed on Cinco de Mayo is they are all great year round. I mean, can you imagine if we waited to eat guacamole and drink margaritas once a year? The mere thought of this is almost unfathomable. So here are some recipes to include in your fiesta as well as in any of your upcoming gatherings.
















Amy's Shortbread Cookies - Cinco de Mayo Style