Pretty Please with a Cherry on top
May 28, 2010
The anticipation of their summer arrival and the short lived season of this fruit makes them extra special. According to the California Cherry Advisory Board May 16-June 20th are the “Sweetest Six Weeks of Summer”. It goes really fast so let’s take advantage of them. They taste good, look good (how darn cute is a cherry on top of anything? Um, hello, cupcake with a cherry on top!) and they are good for you. Cherries help to prevent heart disease and cancer and provide pain relief. Apparently 20 cherries are 10 times as potent as aspirin!! To really enjoy them in their natural flavor try something simple and refreshing and EASY like a (Cherry Granita?, Cherry Sorbet?). I know, I know…you needed an excuse to buy yet another cool kitchen gadget: http://tinyurl.com/3b8kfh. It’s ok, I give you permission to buy the Cherry Pitter. Wanna go cherry picking? Check it out: www.northsidecherries.com
Cherry Sorbet
8 cups pitted cherries
3/4 cup granulated sugar
3/4 cup water
2 teaspoons lemon juice
2 teaspoons vodka
Puree Cherries in a food processor and force through a seive or pass through the fine disk of a food mill to remove then skins. Heat the sugar and the water until sugar dissolves and stir the it into the cherry puree. Stir in the lemon juice and vodka and taste to adjust the flavors. Add more lemon juice or vodka if you would like. Freeze the mixture in an ice cream maker according to manufacturers instructions.
Cherry Granita
2 pounds pitted cherries
1 teaspoon vodka
1 teaspoon orange juice
1/3 cup granulated sugar
2/3 cup water
Process or blend the cherries and force them through a fine seive, set over a medium bowl. Press cherries to extract all of the juice. Pass it through again if any solids remain in the juice. Add the orange juice and vodka. In a sauce pan, combine the sugar with the water and cook over medium high heat until sugar is dissolved. Remove from heat and let the syrup cool. Add the cooled syrup to the juice mixture and stir to combine. Pour in to a shallow pan or baking dish. Place in the freezer until ice crystals form around the edges, about 1 hour. Using fork, stir the crystals into the center and return to the freezer. Stir the crystals with the fork once and hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve or store covered in the freezer up to two days.
Heirloom Tomatoes
May 10, 2010
Eva Purple Ball, Green Zebra, Black Krim, Brandywine, Cherokee Purple, HillBilly, Mortgage Lifter, Pink Ping Pong, Early Girl…
No, I am not calling you names or listing bizarre obscenities. I am talking about tomatoes. I am particularly fascinated by the heirlooms…their rainbow of colors, unique appearances (wow! there are some delicious ugly tomatoes), and vast range of flavors. There are nearly 10,000 varieties of tomatoes. If you are thinking about growing your own, check out this book: The Great Tomato Book by Gary Ibsen. This guy ran the TomatoFest in Carmel, CA for the last 17 years (bummer, I just checked his website and it looks like he retired last year. So I guess no more TomatoFest but check out his book for some real tomato lowdown).
Tomatoes have been going strong and tasting good for a while but there is still plenty of time for you to get out there and enjoy them well into October. If you think that you don’t like tomatoes you have probably never had a freshly grown one. No, seriously, they are available all year round in the supermarket but that doesn’t make them taste good. It is especially easy to get a real tomato and capitalize on their real season here in California- it merely involves a trip to your local Farmer’s Market. If you are a doubter of their delicious-ness, I believe this will change your mind.
Some things to know: Tomatoes are full of vitamin C and contain the powerful anti-oxidant Lycopene. Lycopene is believed to help with anti-aging and even cancer prevention. Please store your tomatoes in a cool dry place…perhaps your Rebecca of Sunny Brook Farm-like basket on the counter? DO NOT refrigerate (unless they are already chopped and waiting to be used) as this will cause them to lose their flavor (I bet this is why some people think they don’t really like tomatoes).
To attest to the naked beauty of the tomato try these simple ideas:
Oven Roasted Tomatoes:
8-12 Roma tomatoes, halved the long way
1 tablespoon Extra Virgin Olive Oil
½ Teaspoon Salt
½ Teaspoon fresh ground Pepper
350 degree oven.
Toss the tomato halves w/ the olive oil, salt and pepper and layer them, cut side up, on a sheet pan. Roast until the tomatoes turn a deep red color and slightly brown on top and caramelized on the bottom. (will appear semi dried)
3 ways to use:
Bruchetta or pasta topping:
Roughly chop tomatoes and mix with chopped garlic, chopped basil, drizzle good olive oil and sweet balsamic. Toss with pasta for a quick dinner or top toasted or grilled bread and add shaved parmesan or crumbled goats cheese for a yummy appetizer or snack.
Quick Tomato Soup:
Chop ½ medium yellow onion and sautee in 1 tablespoon extra virgin olive oil until translescent. Add 1 teaspoon minced garlic and 2 tablespoons dry sherry. Stir until most of the liquid is gone and add tomatoes, 2 cups vegetable or chicken stock. Bring to a boil and lower heat to simmer. Cook another 15-20 minutes. Remove from heat and puree with 1 table spoon fresh herbs of choice (basil, oregano or marjoram, parsley, tarragon, even mint for a different twist) Season to taste with salt and pepper and serve.
Tomato-Ricotta Tart:
For easy crust: Use store bought puff pastry. Roll on floured board to about 1/8 inch thickness and cut into rounds to fit tart pan or use muffin pans for individual size. Form the dough to the sides of the pan of choice, poke the bottom with a fork and chill for 15 minutes. Heat oven to 350 degrees and pre bake the crusts for 15 minutes or until slightly firm. If the center has puffed up, poke it with a skewer so it lays flat.
For Ricotta filling:
Mix 2 cups of ricotta w/ 2 eggs, ¼ cup grated parmesan, ¼ cup grated mozzarella, ½ teaspoon sea salt, fresh ground pepper and 1 teaspoon lemon zest. Stir until combined.
Fill tart shell 2/3 of the way full, top with roasted tomatoes and bake 20-25 minutes or until ricotta custard has set. Sprinkle with herbs and a good olive oil drizzle. Serve with a fresh green salad or as an appetizer.
Heirloom Tomato salad w/ Herbs and Goats Cheese:
Slice an assortment of beautiful heirloom tomatoes and layer on a platter or individual plates. Drizzle with good olive oil, a sprinkle of coarse sea salt. Top with mixed chopped herbs (basil, parsley, cilantro, mint, Tarragon, marjoram… you choose) and crumbled goats cheese.
What’s for Dinner?
May 7, 2010
I usually start thinking about this right after breakfast. HA! But, I am a chef, so, I am kind of always thinking about food, meals, lists of ingredients, etc… I thought, hey, I can help answer this age old question of “What’s for dinner?” How? By telling you! No really, I have so many ideas, flavors, and recipes swirling around in my head. I have decided that I could really answer this question over and over again and at the same time offer some assistance to those of you who may be stumped, bored, uninspired, tired of the same old TV Dinner (just kidding, I know you never eat TV dinners). And of course if after you read this and you feel the burning question of “What’s for Dinner?” has been answered to your satisfaction but your hands think it is easier to press the speed dial to pizza, I want you to call me instead and I will make it for you! In fact, I will make it for you and bring it to you!
Enjoy!
Jen
- Pan Roast Chicken w/ Mole Spice Rub
- Mexican Rice w/ Cumin and Tomatoes
- Grilled Zucchini w/ Mexican Oregano
Pan Roast Chicken w/ Mole Spice Rub
1 whole 4 1/2-5 pound roasting chicken
1 teaspoon salt
1 tablespoon New Mexican chili powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground pepper
1 teaspoon dried or fresh chopped oregano
1 teaspoon unsweetened cocoa powder
2 1/2 teaspoons brown sugar
Sprinkle the chicken on both sides with salt and fresh ground pepper and set aside. In a small bowl, combine the teaspoon of salt, chili powder, paprika, cumin, teaspoon pepper, oregano, cocoa powder and brown sugar and mix well. Rub 1-2 tablespoons of the spice mixture over the chicken and under the breast and leg skin. Cover and refrigerate over night, or can be roasted right away depending on your time.
Preheat oven to 400 degrees. Place an ovenproof skillet, large enough to hold the chicken, into the hot oven for about 15 minutes or until it sizzles with a splash of water. Pat chicken dry with a paper towel, being careful not to remove too much of the spice rub. Place chicken breast side down in the hot pan and put back into the oven for 30 minutes. Turn chicken over with tongs and roast another 30-45 minutes or until the temperature reads 175-180 degrees in the thickest part of the leg, or the juices run clear. Remove from the oven and let rest for 15 minutes before carving. Serve w/ Mexican rice and grilled zucchini
Mexican Rice w/ Tomatoes and Cumin
1 tablespoon vegetable oil
1 cup chopped yellow onion
1 clove garlic, minced
1 cup diced tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1 cup brown texmati rice
1/2 teaspoon salt
1 3/4 cup water
Heat the oil in a medium saucepan over medium-high heat. Add the chopped onion and sautee until translucent. Add the garlic tomatoes and spices, continue cooking, stirring occasionally, until tomatoes begin to break down. Add the rice and salt and stir to coat. Add the water and bring to a boil. Lower heat to a simmer, cover and cook 45 minutes or until the water is absorbed. Season with salt and pepper, fluff with a fork and serve.
Grilled Zucchini w/ Fresh Mexican Oregano
2-4 medium zucchini, sliced into 1/2 inch rounds
1 tablespoon olive or vegetable oil
Salt and fresh ground pepper
2 tablespoons chopped fresh Mexican oregano (can substitute regular fresh oregano)
Heat the grill or grill pan over medium-high to high heat. In a large bowl, toss the zucchini with the olive oil, 1 teaspoon salt and fresh ground pepper. Put the zucchini on the hot grill and cook, uncovered, until distinct grill marks on one side. Turn with tongs and grill the other side. Return to the bowl and toss with the chopped oregano. Serve.
