Recipe from Bon Appétit | August 2010
6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula
Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
Monday, March 21, 2011
Thursday, March 17, 2011
Fish Tacos
Recipe from Gwyneth Paltrow's My Father's Daughter
A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
Coarse salt
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine
Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).
A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
Coarse salt
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine
Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).
Wednesday, March 2, 2011
Prosciutto wrapped Asparagus with Shallot and Rice Wine Beurre Blanc
Recipe from Kitchen on Fire
1 bunch Thin Asparagus, trimmed into 3 inch pieces
6-10 slices Prosciutto
Olive Oil for drizzling
6-7 tbsp Rice Wine Vinegar
3 tbsp Shallot, minced
¾ cup Butter, cubed & chilled
to taste Salt & Pepper
Preheat the oven to 400˚.
Toss the asparagus with a good drizzle of olive oil & place into 3-5 piece bundles. Wrap each with a ¼ piece (or ½ piece) of prosciutto & place onto an oiled sheet tray into the oven for about 15 minutes; until the prosciutto is crispy & the asparagus is tender.
In a sauce pan on med-high heat, add the vinegar & shallot; reduce the liquid until almost dry. Remove from heat and slowly whisk in the butter a few cubes at a time (you want the butter to melt & without separating to butter fat & foam). Move back to the heat as necessary. Whisk until all butter is melted & smooth. Season with salt & pepper; serve with the asparagus.
1 bunch Thin Asparagus, trimmed into 3 inch pieces
6-10 slices Prosciutto
Olive Oil for drizzling
6-7 tbsp Rice Wine Vinegar
3 tbsp Shallot, minced
¾ cup Butter, cubed & chilled
to taste Salt & Pepper
Preheat the oven to 400˚.
Toss the asparagus with a good drizzle of olive oil & place into 3-5 piece bundles. Wrap each with a ¼ piece (or ½ piece) of prosciutto & place onto an oiled sheet tray into the oven for about 15 minutes; until the prosciutto is crispy & the asparagus is tender.
In a sauce pan on med-high heat, add the vinegar & shallot; reduce the liquid until almost dry. Remove from heat and slowly whisk in the butter a few cubes at a time (you want the butter to melt & without separating to butter fat & foam). Move back to the heat as necessary. Whisk until all butter is melted & smooth. Season with salt & pepper; serve with the asparagus.
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