Monday, May 27, 2013

Roasted heirloom tomato salad
2C small heirloom tomatoes, halved
1-1/2 Tbsp. olive oil
2 Tbsp. clover honey
1 Tbsp. fresh basil leaves, thinly sliced
1 tsp. kosher salt
freshly ground pepper to taste

3C baby greens
1C micro greens
1/3C shaved Pecorino Romano cheese
1/4C sliced almonds, toasted

2 Tbsp. sherry wine vinegar
1 Tbsp. balsamic vinegar
2 tsp. balsamic honey mustard
4-1/2 Tbsp. olive oil
Salt and freshly ground pepper to taste

Preheat oven to 300F.  Line a large rimmed baking sheet with parchment paper.  Toss the tomatoes with the olive oil, honey, basil, salt and pepper in a bowl.  Transfer the tomatoes to the prepared baking sheet and turn them cut side up.  Bake about one and one-half hours, or until they begin to shrivel and brown slightly.   Let cool.

Toss the baby greens and micro greens together with vinaigrette to coat.  Add the tomatoes, cheese and almonds and toss again.  Divide among 6 plates.  Serve immediately.

MAKES:  6 servings

Thursday, May 16, 2013

Pasta Alfredo
1 1b. fettuccine or pasta of choice
1/2 stick unsalted butter
1-1/2C cream
2/3C grated Parmesan cheese
Salt and freshly ground pepper to taste

Bring a large pot of water to a boil, add salt and return to the boil.  Cook the pasta al dente.  Reserve ½ cup of the pasta cooking liquid and drain the pasta – do not rinse!!!

Meanwhile, melt the butter in a pan, add the cream and bring to a boil.  Boil 5 minutes to thicken.  Turn off the heat.  Add the pasta and half the cheese to the pan and stir in.  Add salt and pepper to taste.  Add some of the pasta cooking liquid if the sauce is too thick.  Divide the pasta among plates and sprinkle with remaining cheese.
MAKES:  6 servings

Saturday, May 11, 2013

Fresh Fruit Cobbler
5C fresh fruit, cut in pieces or berries
1 Tbsp. lemon juice
3/4C sugar
1 Tbsp. cornstarch
pinch cinnamon

Biscuit topping
1-1-4C flour
1/4C sugar
1-1/2 tsp. baking powder
½ tsp. salt
2 Tbsp. unsalted cold butter, cut in pieces
2/3C cream or whole milk
Pinch cinnamon
2 Tbsp. sugar (to sprinkle on top of the biscuits)

vanilla ice cream (to serve with the cobbler)

Preheat oven to 425F.  Place fruits, lemon juice, sugar, cornstarch and cinnamon in a pot and stir to combine.  Bring just to a boil and turn out into a 9 x 2-inch dish.

In a food processor add the dry ingredients and pulse to combine.  Pulse in the butter and then the cream just to form a dough.  Pat out into a 7-inch square, cut into 6 pieces and place pieces on top of the warm fruit mixture.  Sprinkle biscuits with the sugar and bake until golden – about 25 minutes.  Cool slightly.  Serve warm with ice cream.
MAKES:  6 servings