Fruit Crisp

One of my first cookbooks other than Joy of Cooking was the New Cook Book from Better Homes and Gardens.  Thirty years later I still have the cookbook.  Over the years I haven't made too many of the recipes.  It is a good reference type cookbook especially for beginners.  But this is one recipe I keep opening the cookbook for.  My version of the recipe doubles the crisp topping.

Fruit Crisp

Ingredients

1 c quick cooking rolled oats

1c packed brown sugar

1/2 c all purpose flour

1 tsp ground cinnamon or try allspice, cardamom, ginger, nutmeg or a combination

dash of salt
1/2 c unsalted butter

2 pounds apples (6 medium apples) or 2 1/2 pounds peaches (10 medium)

1/2 c granulated sugar--more or less depending on the sweetness of the fruit
1 Tbs lemon juice

Directions

Combine oats, brown sugar, flour, and cinnamon and dash of salt.  Cut in butter until mixture resembles  coarse crumbs.  Set aside.  Peel, core, and slice fruit to make 5 to 6 cups.  Place fruit in a buttered 10x6x2 inch or 10 inch round baking dish.  Sprinkle with granulated sugar.  Add lemon juice and mix. Sprinkle crumb mixture over top.  Bake in 350 oven for 40 to 45 minutes.  Serve with ice cream.  Serves 6.

Try these combos
Peach + blueberry+ allspice
Pear + cranberry + cinnamon
Apricot + raspberry + ginger
Blueberry + lime zest + cardamom

Tomato Salad with Essence of Tomato

I first had tomato water (essence) in a small restaurant in San Francisco probably close to fifteen years ago.  I still remember how good it was.  I found the recipe in Martha Stewart and decided I had to give it a try.  Her recipe called for mango but I didn't have one so I left it out and added some more tomatoes. It's easy to do but you need to start the tomato water at least 24 hours in advance.  It's a good use of ripe tomatoes.  Just be sure they haven't become over ripe.

Tomato Essence
1 pound ripe tomatoes, cored and quartered
Coarse salt

Directions
1.  Puree tomatoes and 1/4 tsp salt in a blender until smooth, about 1 minute.
2.  Line a colander with 4 layers of dampened cheesecloth and set over a deep bowl or pot.
3.  Pour tomato puree into the colander, cover with plastic wrap, and refrigerate, stirring occasionally. until 1 to 2 cups of tomato water has dripped into the container, about 1 day.  Season with salt to taste.

Tomato Salad
Ingredients
1-2 chilled Kirby or Persian cucumber, cut into 1/4 inch thick half moons
2 pints cherry tomatoes, halved or quartered if large
1 red Thai or serrano chile, very thinly sliced
1 c Thai or Italian basil, roughly chopped
1 Tbs extra virgin olive oil
1 1/3 c tomato essence

Directions
1.  Toss cucumber, tomatoes, chile, chopped basil, and oil.  Season with salt and divide salad among 4 bowls.  Divide tomato essence among bowls, garnish with remaining basil and drizzle with more olive oil.

Corn Salsa

Tonight I took the recipe for the corn salad and added some avocado, black beans and used it as a salsa over sliced hanger steak.  I had something very similar at one of my favorite local lunch spots where they served it on a corn tortilla chip as an amuse bouche.  For each two ears of corn I added about 1/4 can of black beans (rinsed and drained) and 1/2 of an avocado.  This would make a little heartier vegetarian taco than the original recipe.

2 3/4 c fresh corn kernels  (about 4 ears)

2/3 c cotija or mild feta cheese, crumbled--optional

2 tsp finely grated lime zest (about 3 limes)

3 1/2 Tbs fresh lime juice (about 3-4 limes)

2 Tbs extra virgin olive oil

1/4 tsp cayenne pepper

1/4 c coarsely chopped cilantro leaves
1 diced avocado
1/2 can black beans, rinsed and drained--optional

Coarse salt

Directions

1.   Combine lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Add corn, avocado and beans.  Season with salt.

Caesar Salad with Grilled Croutons

The secret to good caesar salad is in the dressing, good quality parmesan cheese and homemade croutons. The dressing is easy and does not use raw eggs.  Any bread can be used for the croutons.  I prefer a rustic country or ciabatta bread.  I do not use anchovies in the dressing because my family is not a fan but for those who do they can be added.

Casear Salad
Ingredients:
2 heads heart of romaine lettuce
1 c parmesan cheese, grated
4 thick slices of rustic bread
2 Tbs olive oil
2 garlic cloves
Sea salt

Directions:
1.  Tear lettuce into bite size pieces.  Wash and dry in a salad spinner.
2.  Infuse olive oil with garlic.  Let sit for at least 30 minutes.
3.  Light a grill or preheat a grill pan. Brush each side of the bread lightly with olive oil, grill for 3-4 minutes per side.  The croutons can also be baked in the oven.
4.  Let cool.  Slice into croutons.
5.  Add parmesan cheese to lettuce and toss.  Add just enough dressing to coat lettuce, toss until mixed.  Refrigerate any leftover dressing.  Serves 4.

Dressing
Ingredients:
1/4 c olive oil
1 garlic clove, minced
5 Tbs mayonnaise
1 lemon juiced, preferably Meyer Lemon
1 Tbs worcestershire sauce
anchovies if desired

Directions:
1.  Add olive oil, garlic, mayonnaise, lemon juice, and worcestershire sauce together.  Whisk or shake until emulsified.

Corn Tacos

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  I adapted this recipe from Martha Stewart.  I have used the corn salad in a number of different ways.  The recipe is a great vegetarian taco.  I would add a little avocado.  I add some grilled skirt steak for a meat version.  I rub a little olive oil, lime juice and salt and grill the skirt steak and cut it into strips.  It can also be used as a side dish or salsa.
  
  
  Corn Tacos
  Ingredients
  2 3/4 c fresh corn kernels  (about 4 ears)
  2/3 c cotija or mild feta cheese, crumbled
  2 tsp finely grated lime zest (about 3-4 limes)
  2 1/2 Tbs fresh lime juice (about 3 limes)
  2 Tbs extra virgin olive oil
  1/4 tsp cayenne pepper
  1/4 c coarsely chopped cilantro leaves
  Coarse salt
  12 small tortillas
  2 ripe mangos, peeled, halved and sliced into long thin strips
  lime wedges for serving
  2 avocados, peeled, and sliced into long thins strips.
  
  
  Directions
  1.   Combine corn, lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Season with salt.
  2.  Toast tortillas over a gas burner, or spread on a single layer on a baking sheet and broil, turning once to char.
  3.  Fill with mango slices, avocado slices, corn salad, cheese.  Serve with lime wedges for squeezing.
  4.  Add grilled skirt steak if desired.  Makes 12 tacos.

Olive Oil Cake

This cake is moist with just a hint of lemon.  You can also substitute orange zest and juice for the lemon.  It can be served with fruit and ice cream or whipping cream.  Just about any fruit would work.  Try a fruit compote cooked in a little butter and sugar.  The cake is also great just plain.

Olive Oil Cake
Ingredients
2 large eggs
1 c sugar
1 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 c whole milk
1 c mild extra virgin olive oil
1 tsp lightly packed lemon zest
3 Tbs lemon juice (preferably Meyer lemon)

Directions
1.  Preheat oven to 375.  Butter a 10 inch round by 2 inch deep cake pan.  Set a piece of parchment paper, cut to fit, in the bottom of the pan.  Butter the parchment and dust with flour.  Or spray with baking pam.  Set aside.
2.  Beat eggs in a large bowl with a mixer using the whisk attachment, until frothy.  Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift the beater, 6 to 8 minutes.  Scrape bowl half way through.
3.  Whisk flour, baking powder, baking soda, and salt together in a medium
bowl.  Whisk milk, oil, lemon zest and lemon juice in a large measuring cup.

4.  Add one-third of dry ingredients, then half of the wet ingredients to egg mixture.  Beat after each addition until smooth.  Continue until all are added, stopping to scrape inside of bowl a couple of times.
5.  Pour batter into prepared pan and set in oven.  Immediately turn down heat to 350.  Bake until cake pulls away from the pan and toothpick inserted in the center comes out clean, 45 to 50 minutes.
6.  Cool on a rack 15 minutes, then loosen cake from pan with a knife.  Turn out onto a plate, remove parchment and carefully flip back onto rack.  Let cool completely.

Nut Tree Potato Salad

It has become our family tradition to spend the Fourth of July at my sister's cabin in Copperopolis on Lake Tullock in the California Gold Country.  Each year we make the Nut Tree Potato Salad.  We always expect to have left overs for the next day but that rarely seems to happen but when it does it's even better the next day. For this recipe I use russet potatoes.  I find it easier to peel the potatoes, cut them into thin half moons and then cook.  Place the potatoes in salted, cold water, heat to a boil, and cook for about 6-8 minutes on medium.  Test the potatoes frequently.  They can easily become over done and mushy.  It's best to dress the potatoes when still slightly warm.  Warm potatoes will absorb more of the dressing.  And it really has to be Del Monte sweet pickle relish.  We have decided that it's the secret ingredient.

Nut Tree Potato Salad
Ingredients:
1 qt diced or half moon cooked potatoes
3 Tbs Del Monte sweet pickle relish
1 c diced celery
3 green onions, chopped including tops
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp dry mustard
2/3 c mayonnaise
3 hard boiled eggs, diced

Directions:
1.  Mix the salt, pepper, dry mustard together.
2.  Mix the potatoes, relish, celery, and green onions.
3.  Add the dry ingredients and toss to coat
4.  Add the mayonnaise and toss.  Add the eggs and toss.  Add more salt and pepper to taste.  Serves 4.

Salsa Autentica

A friend brought this salsa to a potluck and I couldn't stop eating it.  It was hard to believe it was made with canned tomatoes.  She was kind enough to give me her recipe and it is so easy I'll never buy salsa in a jar again.  It is better made ahead so the flavors can blend.

Salsa Autentica
Ingredients:
2 14.5 oz can tomatoes in rich puree
3/4 c cilantro, stems removed
1 jalepeno pepper, seeded (if you like it hot add more peppers and use some of the seeds)
1 garlic clove, sliced
1/4 red onion, cut in pieces
4-5 green onion, chopped including the green
1 8 oz can tomato sauce
1 lime
dash of olive oil
dash of red wine vinegar
1/2 tsp salt
1/4 tsp dried oregano


Directions:
1.  Place one can of tomatoes, the cilantro, garlic, and jalepeno in a food processor or blender.  Puree until almost smooth.  Pour into a bowl.
2.  Place the second can of tomatoes and red onion into the food processor or blender.  Lightly puree.  This will be chunkier than the first can.  Add to the bowl.
3.  Add the tomato sauce, green onion, juice of lime, dash of olive oil, dash of vinegar, salt, and oregano.  Stir.
4.  Refrigerate.

Panzanella Salad

I first had panzanella salad on a trip to Italy.  It is a great summertime dish when tomatoes are at their best.  I usually make it with different colored cherry tomatoes or you can use good heirlooms or a mixture of both.  I like to grill the bread.  You can either cut the bread up into croutons and toss with the salad or place a slice of bread on the plate and layer the salad on top of it.  Either way be sure to give it some time for the bread to absorb the dressing.

Panzanella Salad
Ingredients:
2 pints cherry tomatoes or 3 heirloom tomatoes or a mixture of both
1 cucumber or 2-3 persian cucumber or 1/2 English hothouse cucumber
1 avocado
4 thick slices of rustic bread
2 garlic cloves
2 Tbs olive oil
sea salt

Directions:
1.  Mix the garlic with the olive oil.  Let it sit for 30 minutes to infuse the oil.
2.  Brush both sides of the bread with the oil.  Sprinkle with salt.
3.  Light a grill or preheat a grill pan. Grill on medium for 2-3 minutes each side or on a preheated grill pan on the stove on medium high.
3.  Cut the cherry tomatoes in halves or quarters and heirloom tomatoes into wedges.
4.  Cut the cucumber into quarters lengthwise, seed and cut into chunks.
5.  Cut the avocado into chunks.
6.  Place the tomatoes, cucumber, and avocado into the bowl.  Add the dressing and let sit for about 30 minutes before serving.
7.  Place a slice of grilled bread on a plate and arrange some salad on top or cut the bread into croutons and add to the salad, tossing to coat the bread with dressing.  Drizzle with a little balsamic glace if desired.  Serves 4.

Dressing
Ingredients:
4 Tbs olive oil
8 Tbs sherry vinegar
sea salt

Directions:
1.  Whisk olive oil and vinegar together.  Season with salt to taste.

Black Bean Salad

Many years ago we vacationed in Hawaii.  My daughter was around eight years old and I think it was her first taste of black beans.  She ate that black bean burrito everyday we were there.  I have since made this interpretation many, many times.  It is great as a side dish, or as a burrito filling.  It can be served with tortilla chips.  Or use it in a tortilla shell, add some lettuce, avocado, cheese, and salsa for a taco salad.  It's best if it marinates a few hours before serving and even better the next day.

Black Bean Salad
Ingredients:
3 15oz cans black beans, rinsed until water runs clear
1 bell pepper of any color diced
1 cucumber seeded and diced (I like to use 2-3 small persian      cucumbers or 1/2 English hothouse cucumber)
2 white corn on the cob, cooked and kernels removed (optional)
8 limes
1/4 c fresh cilantro, washed, stems removed and minced
1 garlic clove sliced or frozen garlic cube
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
Splash of olive oil

Directions:
1.  Juice the limes into a bowl.
2.  Add the garlic, cumin, coriander, splash of olive oil, and salt to the lime juice.  Mix.
3.  Rinse and drain beans until water runs clear.
4.  Add beans, cucumber, bell pepper, corn if using, fresh cilantro to the bowl.  Mix and refrigerate a few hours before serving.

Salsa Verde

3/4 lb tomatillos peeled, washed and cut in halves
1/2 small red onion, quartered
1/3 c cilantro, stems removed
1-2 jalapenos, halved, seeds removed (I use one but if you like it hotter use both)
1/2 lime, zest and juice
1/4 tsp sugar
1/2 tsp salt
1 clove of garlic or frozen garlic cube

Directions
1.  Heat the oven to 450.  Place the tomatillos, jalapeño, and onion on a foil lined baking sheet.
Bake for about 20-25 minutes until the tomatillos have blistered and browned.

2.  Let cool.
3. Place everything including any liquid from the baked tomatillos in a blender and puree.
4.  Chill and serve.

Grilled Casear Salad

I had a similar salad at one of our favorite restaurants and this is my attempt at recreating it.  It has become one of our favorites.  My youngest daughter who has never liked salad asked me to make this for her one more time before she caught her plane back to New York City.  I grill the lettuce using a perforated grill pan but you can put it directly on the grill rack.  It can also be broiled in the oven or on the stove top using a preheated grill pan for those without access to an outdoor grill.  Meyer lemons should be used if available and use a good quality parmesan cheese.  I use a lemon dressing which is lighter than a traditional caesar dressing.  You can use a more traditional dressing and add some croutons.

Grilled Casear Salad
Ingredients:
2 heads of heart of romaine
2 garlic cloves/or frozen cubes (I'm a big fan of the frozen garlic cubes found at Trader Joe's)
2 Tbs olive oil
1 lemon
Sea salt
Parmesan cheese

Directions:
1.  Cut lettuce heads in half.  Wash and let drain.
2.  Infuse 2 Tbs olive oil with garlic, sea salt and juice of one lemon.  Let sit for at least 30 minutes.
3.  Brush the lettuce with the olive oil getting it between the leaves.

4.  Light a grill or preheat a grill pan or heat oven to 450.  Grill the lettuce on medium high heat or bake in the oven for about 5 minutes each side brushing with the olive oil until just wilted and lightly browned.
5.  Plate, add dressing, and grate Parmesan cheese on top.  Serves 4.


Dressing
Ingredients:
1/4 c olive oil
1 shallot finely chopped
1 lemon
Sea salt to taste
Splash of champagne vinegar

Directions:
1. Whisk the olive oil, lemon juice and vinegar together.  Add shallot.