Recipe Page # 11

Recipe Page # 11 8-31-10

Summer squash carpaccio and shaved cheese salad:
Heat oven to 350 degrees. Toast 3 Tbsp pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes, set aside. Combine 1 ½ Tbsp lemon juice, 1 small garlic clove, and 1 tsp Thai fish sauce in a large bowl. Whisk in 3 Tbsp extra virgin olive oil. Add ¼ tsp each kosher salt and pepper. Trim the ends from 1 lb of small summer squash. With a cheese plane or mandoline shave squash thinly lengthwise. Mix the squash in the bowl with dressing. Let stand for 5 minutes to soften. Add 2 cups lightly packed baby arugula, and 12 large fresh mint leaves. With a cheese plane, shave as much aged sheeps milk cheese (Black Sheep Creamery’s Tin Willow Tomme) over the salad as you like. Add 2 tbsp pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 Tbsp pine nuts and serve immediately.

Smoky Eggplant Raita:
Heat your grill t o 450 to 550 degrees with an area left clear or turned off for indirect heat. Peirce 1 lb of eggplant in several places with a knife. Grill Eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch. Meanwhile, toast about ½ tsp of cumin in a small dry frying pan over med. Heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a motar and pestle. Warm 1 tbsp olive oil in pan over medium heat. Saute ¼ large onion for 3 minutes. Add 1 lg minced garlic clove and continue to sauté until both are softened, about 2 min more. Let cool slightly. Slit the eggplant lengthwise and scrape flesh from the skin. Chop flesh coarsely and set aside. Combine 1 cup whole milk yogurt, the onion mixture, 2 tbsp chopped cilantro, ¼ tsp sugar. Add eggplant and stir gently. Season to taste with coarse sea salt and cayenne pepper. Garnish with a little more cilantro.
(Both the above recipes from the September 2010 issue of Sunset.)

Peach and Tomato pasta:
Prepare 12oz of spaghetti or linguine according to package directions. Reserve ¼ cup of the spaghetti cooking liquid. Drain spaghetti and return to pot. Keep warm. Meanwhile, in a 12 inch skillet cook 3 cloves of thinly sliced garlic in 1 tbsp hot oil over medium heat for 1 minute. Add 1 pint cherry tomatoes. Cook, uncovered, for 2 minutes. Add 2 lbs of pitted and sliced peaches. Cook for 4 minutes or more until peaches are just soft, stirring occasionally. Stir in ½ cup halved, pitted kalamata olives, 1/3 cup chopped basil leaves, ¼ tsp salt, ¼ tsp crushed red pepper, 1/8 tsp black pepper; heat through. Add Peach mixture to cooked spaghetti along with reserved spaghetti cooking water. Toss to combine, season to taste with additional salt and pepper. Serve warm or at room temperatiure garnished with slivered toasted almonds. (From Better Homes and Gardens August 2010 issue.)

Ginger crusted Tuna Nicoise:
For the dressing: In a small bowl whisk together ¼ cup soy sauce, ¼ cup plus 1 tbsp mirin, 1/8 cup olive oil until well blended and reserve.
For the tuna: stir together ½ cup unseasoned dry bread crumbs, 1 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tbsp mirin, 1 tbsp freshly grated ginger, ¾ tsp salt, and ½ tsp pepper in a medium bowl. Place a large cast iron skillet over medium heat. Add 1 tbsp olive oil and heat for 2 min. Arrange 2 lbs of tuna steaks in a single layer, do not crowd or overlap the fish. Cook for 5 min on the first side. Reduce the heat to med-low. Turn the tuna steaks, and using the spatula, press the bread crumb mixture in an even layer onto the top of each steak. Cover with a lid and cook until opaque throughout, 4 to 5 min more (do not turn over again). Using a spatula transfer to a plate and reserve, allowing to come to room temperature.
For the Salad: In a medium bowl, toss together ¾ lb of green beans that have been trimmed and cooked to crisp-tender, with several tbsp of the reserved dressing. Line 4 large dinner plates with the separated leaves of one head of lettuce. Decoratively arrange the bean mixture, 1 pint cherry tomatoes, 1 lb of small new potatoes hat have been cooked ‘til tender, and cut into quarters, ¼ cup of niscoise olives, and 4 hard cooked eggs that have been cut into quarters into individual groups on the lettuce. Slice the tuna into ½ inch wide strips and arrange on the salads. Drizzle the remaining reserved dressing over the composed salads and serve. (from Cooking in Cast Iron by Mara Reid Rogers, 2001).

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