basil

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

/ Ren

Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen.  Garlic butter-fried croûtons on the side..

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered

1 clove garlic, smashed
1 tablespoon pastured butter
1 thick slice bread, crusted and cubed

2 fresh striped cavern tomatoes
fresh basil leaves for garnish

2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces

Core and split the tomatoes across the equator.  Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes.  Set aside to cool.

Combine the vinegar, fennel pollen, salt and pepper together in a bowl.  Whisk in the olive in a slow, steady stream until completely incorporated.  Stir in scallions, basil and oregano and refrigerate 20 minutes.

Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes.  Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.

To assemble, arrange two tomato halves on a chilled salad plate.  Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette.  Garnish with basil leaves and serve immediately.

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

/ Ren

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired.

This post is part of Meatless Monday!

Phở bò tái

/ Ren

Originating in northern Vietnam, Phở (Pho, pronounced fuuh) is a Chinese and French-influenced soup of carefully-crafted beef stock flavored with roasted ginger, star anise, coriander and cinnamon.  It is typically served with rice noodles, thinly-sliced beef, lime and fresh herbs such as cilantro, basil and mint.

I followed Steamy Kitchen’s recipe, and thoroughly enjoyed the results..

Phở (Vietnamese Beef and Noodle Soup)

Roasted Tomato Basil Soup with Green Garlic-Fried Croutons

/ Ren

Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.

Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite.  Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..

Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil

3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper

Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds.  Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.

Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened.  Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes.  Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot.  Peel and dice the peppers and add to the along with 3/4 of the basil.

Melt butter in a heavy skillet over medium heat.  Add bread cubes and green garlic and fry until the croûtons are golden brown.  Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup.  Simmer uncovered 15 minutes, then season to taste with salt and pepper.

To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.

Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise

/ Ren

In celebration of the fact that the temperature was in the 60’s today and we’re still getting fresh tomatoes here(!), I decided to toss up a summery plate of Ventresca (sustainably line-caught yellowfin tuna bellies) with green garlic-tomato concassé, lemon-caper mayonnaise, balsamic glaze and a relish of roasted peppers, black olives and fresh herbs..

Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise

For the Concassé

1-2 bulbs green garlic, including tops, thinly sliced
1 large plum tomato, peeled, seeded and diced
1/4 cup good quality extra virgin olive oil, preferably from the Ventresca tin
1 teaspoon fresh oregano, chopped
sea salt and freshly-ground black pepper

Very slowly soften green garlic in olive oil over low heat, then add tomatoes, parsley, salt and pepper and continue to warm until softened.  All to cool in mesh strainer, reserving the oil for the mayonnaise.

For the Mayonnaise

6-8 oz reserved olive oil
1 small pastured egg yolk
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian parsley, chopped
1/2 teaspoon baby capers, mashed
1/2 teaspoon fine sea salt
saffron threads, soaked

Soak the saffron threads in 1 teaspoon of cold, filtered water for 15 minutes, then whisk together with the lemon juice, egg yolk and salt.  Add the oil in a very thin stream, whisking continuously to form an emulsion.  Store in the refrigerator for up to 1 week.

For the Relish

2 tablespoon roasted and pickled bell peppers, peeled, seeded and diced
1 tablespoon ripe black olives, pitted and slivered
1 teaspoon fresh chiffonade-cut basil

Toss all ingredients together and refrigerate until ready to use.

For the Balsamic Glaze

1/2 cup aceto balsamico tradizionale

Using a double boiler to prevent scorching, reduce unadulterated balsamic vinegar until reduced in volume by about half.  The resulting syrup will thicken as it stands.

To assemble, spoon tomato concassé onto a serving plate, then top with a layer of Vetresca and dress with mayonnaise.  Add a second layer of concassé, tuna and mayonnaise and top with roasted pepper relish.  Dab the plate with balsamic glaze and finish the dish with coarse sea salt and freshly-ground black pepper.

Conchiglie con Salsiccia di Pollo

/ Ren

Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..

Conchiglie con Salsiccia di Pollo

Serves 2

10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon

Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat.  Heat the other tablespoon of chicken fat in a heavy skillet over medium heat.  Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside.  Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes.  Season to taste with sea salt and freshly-ground black pepper.

Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes.  Drain, then return to burner over medium-low heat.  Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.

Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.

Grilled Cheese Soup

/ Ren

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup

Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.


Thai Green Curry Halibut

/ Ren

Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..

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Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.

Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.

In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up.  The result should be a thick but soft paste.  Set aside.

Prepare Thai red rice according to package directions.  Keep hot.

Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves.  We want it a little underdone for now.

Fry the curry paste in hot oil for 2 minutes, stirring continuously.  Reduce heat to low and add the poaching liquid.  Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.

Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle.  Garnish with toasted coconut flakes, fresh basil and chili oil.

This post is part of the Clean Your Plate Challenge at The Nourished Kitchen


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Heirloom Tomato Basil Sauce

/ Ren

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Is there anything better (or easier) than tomato sauce made from the freshest ingredients?  Not only delicious, fresh cooked tomatoes are are loaded with lycopene and vitamins A and C.

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Start by peeling and seeding the tomatoes; bring a pot of filtered water to a boil, then turn it off and carefully blanch the tomatoes until the skins peel away, about 10-20 seconds.  Use a slotted spoon to transfer the tomatoes into a bowl and allow to cool slightly.

Cut tomatoes in half and gently squeeze out the seeds.  Diced the tomatoes and set aside.  The skins and seeds can be saved for the stockpot.

Dice onions and sauté in olive oil until soft, about 5 minutes.  Moisten the onions with a few drops of balsamic vinegar and/or an ounce or 2 of red wine.

Add garlic and tomatoes and cook, stirring often, until most of the moisture has evaporated, about 20-30 minutes.

Add chopped fresh basil and oregano and season with sea salt and freshly ground pepper.

Use immediately, or allow to cool to room temperature before transferring to refrigerator or freezer.

Click on the closeup of the basil in the picture below and see if you can spot the perfectly camouflaged critter hiding in the leaves..

This post is part of Food Renegade’s Fight Back Fridays


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Roasted Asparagus with Capicola and Balsamic Grilled Peppers

/ Ren

Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..

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Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes.  Immediately plunge into ice water to stop the cooking process and retain color and nutrients.  Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top.  Add whole basil leaves and asparagus and roll up jellyroll fashion.  Secure with toothpicks.

Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking.  Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.

Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

Pattypan Squash

/ Ren

Here’s a fast and tasty dish of seasonal patty-pan squash, heirloom baby San Marzano tomatoes, elephant garlic, red & green spring onions, fresh oregano, basil, Celtic sea salt and cracked black pepper.  Sautéed in a little olive oil with pastured butter and brightened with a squeeze of fresh lemon..

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Thai Red Curry Cod with Mango Sticky Rice

/ Ren

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Sauté Thai red curry paste (chilies, shallots, galangal, fish sauce, herbs and spices) in oil until fragrant, about 5 minutes.

Add coconut milk, fresh kaffir lime leaves, basil, scallions and red bell peppers and reduce to a simmer.

Add Alaskan cod filet and poach (turning once) until opaque, about 10-15 minutes depending on thickness.

Meanwhile, prepare jasmine rice with lemon grass and mango purée.

To serve, ladle curry onto plate or shallow bowl, add rice and place cod on top.  Garnish with a dollop of coconut cream, lime leaves, basil and red pepper.

Rating  ♦ ♦ ♦ ♦ ♦

Tagliatelle with Chicken Ragù

/ Ren

Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..

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In a Dutch oven, brown chicken leg quarters in olive oil.  Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.

Add cold water with bay leaf and peppercorns to cover.  Reduce heat to low and simmer 2 hours.

Remove chicken with skin to cutting board to cool.  Strain chicken stock and reserve for another purpose.

Sauté red & green bell peppers, garlic, shallots, carrots, celery.  Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.

As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.

Prepare pasta according to package directions.  Drain and add chopped parsley.

Add fresh herbs such as basil, oregano and marjoram to the sauce.  Add sea salt and fresh black pepper to taste.

To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.

Rating  ♦ ♦ ♦ ♦ +

Tomato Sausage Strata with Baby Fennel

/ Ren

Home made sausage, purple basil, Italian cheeses, Roma tomatoes, baby fennel, whole milk, stale bread, brown eggs.

Trim, split, core and chop the fennel bulb.

Saute the sausage with garlic, onions and fennel. I’ve added smoked paprika and red chili flakes for color and kick.

When the sausage is done, turn off the heat and set aside.

Prepare the quiche-like filling by mixing milk, eggs, salt & pepper and dried herbs.

Line a buttered dish with rounds of stale bread.

Add the cooked sausage.

Add the tomatoes and chopped fennel feathers.

Add the cheese.

Some more bread.

Milk/egg mixture and dried basil.

More cheese and fennel. Decorate with the tomato ends if desired.

Bake at 350 degrees until eggs are set and top is crisp and brown.

Let rest 10 minutes before serving.

Seitan Shiromiso

/ Ren

Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.

Saute the seitan with onions, garlic, ginger and a little loose green tea.  Add the broth and cilantro, simmer about 20 minutes.

Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!

Rating  ♦ ♦ ♦ ♦

Una bella fetta

/ Ren

Fresh Italian sausage, basil, “ugly ripes”, black gerignola olives, hot cherry pepper and garlic.

Wet mozzarella, insalata panino and grana padano stravecchio.

Chop the tomatoes, squeeze out the water then add them to the pan with the garlic, peppers and dried Italian herbs. Cook until soft, not more than 10 minutes. Drain any excess juice.

Assemble the pie.  I’m using a prepared crust, but you can use whatever you like.  Focaccia and flatbread both work well.  Tomato sauce on the bottom, a little grated cheese, sausage, mozzarella, insalata and fresh basil.

Into a 500 degree oven (don’t forget to preheat your stone) until it looks the way you like it.

Slice, plate and enjoy with a salad of field greens with artichokes and lemon garlic dressing.

Red Rice Riot (favorite)

/ Ren

Every now and then I go a little crazy in the kitchen, having some notion of my direction of travel but without a particular destination. Sometimes this works well, sometimes not.

Tonight, I was thinking Thai-ish & vegetarian. I’m not sure where I wound up, but man, was it good!

Starting clockwise from the bottom left- split peanuts, cilantro, purple basil, red Thai rice, coconut milk, peanut satay sauce with lemongrass, fennel, corriander and kafir lime, Madagascar vanilla and roasted chili powder.  On the plate, clockwise from the bottom- scallions, galangal root, Fresno pepper, ginger root, orange, medjool dates and turmeric rhizome, and a large clove of garlic in the center.

Start by bruising the roots and adding them to the pot with the coconut milk, chili powder, vanilla and cilantro. Simmer this over low heat for about 30 minutes until the flavors develop and it takes on its beautiful yellow color. Scoop out the pulp, then add the rice and a little water so that the liquid volume is sufficient for the amount of rice. Still on low heat, cover the pot and walk away for another half hour.

Uncover the rice and stir in the chopped dates, orange pieces and basil. Sautee the peanuts, onions and peppers and add to the pot.

Serve topped with additional chili paste and satay sauce.