Tomato Basil Pizza

I came across a recipe for pizza rolls in Better Homes and Garden using cherry tomatoes and basil and have made it according to the recipe and it was delicious.  Than I modified it to make it simpler.  I have made it with pizza dough and bread dough.  Both ways are good.


Ingredients
1 store bought pizza dough or frozen bread dough defrosted (I like Bridgeford brand)
2 1/2 teaspoons fine sea salt
1 large clove garlic
3 cups cherry tomatoes, halved and/or quartered
1/2 cup finely shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 teaspoon finely shredded lemon peel
1/2 teaspoon finely ground black pepper
1 cup basil leaves
Balsamic glaze
Course sea salt


Directions
1. Roll out pizza dough or bread dough on a floured surface into a rectangle 20 x 12 or to desired thickness.  It is best to keep it thin.
2. For sauce, mince and mash garlic with a large pinch of salt to make a paste. In a bowl stir together garlic paste, tomatoes, Parmesan, 1/4 cup oil, lemon peel, pepper, and remaining 1/2 teaspoon salt.
3. Position racks in the upper and lower thirds of an oven. Preheat oven to 425 degrees F.
4. Scatter basil leaves on dough. Place tomato sauce on dough.
5. Bake rolls 25 to 30 minutes, rotating baking sheets between racks midway through baking time, until crusts are golden and hollow sounding. To serve, drizzle rolls with balsamic glaze and course sea salt.

Citrus Marinated Chicken Thighs

This is from Bon Appetit fast, easy and fresh recipes.  It is all three of those.

Ingredients
1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1/2 bunch cilantro, leaves and tender stems
1 tsp finely grated lime zest
1 tp finely grated orange zest
1/4 c lime juice
1/4 c orange juice
1/4 c soy sauce
2 Tbs oil
1 tsp kosher salt
4 skin on, bone in chicken thighs

Directions
1.  Set aside 1/4 c sliced scallions.
2.  Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil salt, and remaining scallions in a food processor or blender until a coarse puree forms.
3.  Set aside 1/4 c of marinade.   Add chicken in a plastic bag and pour remaining marinade over chicken.  Seal bag.  Turn to coat chicken.  Chill at least 20 minutes.
4.  Preheat broiler.
5.  Remove chicken from marinade and place skin side down on foil lined baking sheet.   Discard marinade.  Broil chicken for 5-10 minutes.  Turn over and broil for 5-10 minutes or until thermometer in thickest part of the thigh registers 180.
6.  Serve chicken with reserved marinade and scallions.

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.