It's in the Bag!

Today's Specialty Produce Farmer's Market Bag was full of delicious treats; from bottom left blood oranges, snap peas, basil, blackberries, rhubarb, spinach, white scallions, spigarello broccoli, and French Marmonte heirloom tomatoes.  We had a terrific class at Great News! today and for those of you who didn't make the class here are a few more ways to use the produce that is in the bag this week. We'll start with dessert first because I'm that kind of girl!

Strawberry Rhubarb Crisp with Vanilla Ice Cream

Serves 8 to 10

For the Fruit

4 cups hulled strawberries, cut in half or quartered if large

4 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)

1 cup granulated sugar (or more if the berries need it)

3 tablespoons cornstarch

1/8 teaspoon freshly grated nutmeg

1/4 cup fresh orange juice

Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 

In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble. 

For the Crumble:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1.      In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.  

2.      Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together. 

3.      Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan. 

4.      Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling. 

5.      Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.  

6.      If you have any crumble topping (uncooked) leftover, freeze it and then use it another time. 

If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 16 ramekins. 

Slow Sauteed Spigarello Broccoli with Garlic
Serves 4 to 6

 2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
One bunch spigarello broccoli, stems trimmed, and cut into 1-inch pieces
1/2 cup chicken or vegetable broth
salt and pepper
In a large saute pan, heat the oil and saute the garlic for 2 to 3 minutes.  Add the broccoli, broth and season with salt and pepper.  Turn the broccoli in the broth and garlic oil to coat.  Cover and slow simmer for 10 minutes, turn the broccoli, cover and cook another 5 minutes.  Remove the cover, and cook another 5 minutes, to evaporate some of the liquid in the bottom of the pan.  Serve the broccoli as a bed for roasted meats, grilled fish, or chicken.  

Caprese Salad Traditionale  
Serve 4
5 medium vine ripened heirloom tomatoes, sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced 1/2-inch thick
12 to 16 leaves of basil
salt and pepperolive oil



Arrange the tomatoes alternately with the mozzarella on a serving platter.  Tuck the basil between the tomatoes and mozzarella. Sprinkle the tomatoes and mozzarella with salt and pepper.  Drizzle with oil and serve.  
Cooks' Note:  Another way to serve this type salad is to alternate slices of blood oranges with the mozzarella, sprinkle with the salt and pepper, and drizzle with oil.

I hope you all have a safe, and delicious weekend, buona sera from San Diego
 

Egg-actly

If you followed me yesterday, you know that I had a wonderful breakfast with my friend Phillis.  Today, I'll tell you how to make the luscious caprese frittata that she had. 

Caprese is an Italian salad consisting of vine-ripened fresh tomatoes, fresh buffalo mozzarella, fresh basil, salt, freshly ground black pepper and exceptional extra virgin olive oil.  To make the frittata, roasted tomatoes, basil, and mozzarella are stirred into the eggs, and then baked.  Frittatas are like a flat omelet, and this one was topped with an arugula salad giving the sweeter eggs and nice balance of pepper and acid from salad. 

Buffalo Mozzarella

Caprese Frittata with Arugula

Serves 2

2 tablespoons extra virgin olive oil

5 large eggs

1 tablespoon water

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup oven roasted tomatoes (see below)

Two 1/2-inch thick slices of fresh buffalo mozzarella, cut into tiny cubes

1 tablespoon finely chopped fresh basil plus more for garnish

1. 
   
   Preheat the oven to 400 degrees.
2. 
   
   In a 7 to 9-inch non-stick skillet, heat the oil over medium high heat. In a mixing bowl, whisk together the eggs, water, salt and pepper. 
3. 
   
   Pour the eggs into the pan, and working quickly top the eggs with the tomatoes, mozzarella, and basil. 
4. 
   
   When a crust begins to form on the bottom of the frittata, transfer the pan to the oven, and cook for another 5 minutes, until the top is set. 
5. 
   
   Remove from the oven, slide onto a serving plate, and top with the arugula salad.  Serve immediately.

Oven Roasted Tomatoes

Makes about 6 cups

This is a great recipe for those of you who are drowning in tomatoes from your yard.  They can be refrigerated totally submerged in olive oil or frozen once they are cooled. 

6 large vine-ripened tomatoes

4 cloves garlic, sliced

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons dried herbs or your choice (basil, oregano, rosemary, sage, thyme)

1 cup extra virgin olive oil

1. 
   
   Preheat the oven to 325 degrees. 
2. 
   
   Wash the tomatoes, remove the core, and slice 1/2-inch thick and place in a large bowl.  Add the remaining ingredients, and toss the tomatoes to coat them with the oil and herbs.  (Don't worry if some of them fall apart--this happens with ripe tomatoes)
3. 
   
   Line two rimmed baking sheets with silicone liners or aluminum foil, and divide the tomatoes, and the oil mixture between the two baking sheets. 
4. 
   
   Roast the tomatoes for 1 hour, or until the outside edges begin to char a bit, and the tomatoes begin to dry out a bit. 
5. 
   
   Cool the tomatoes completely, and store in airtight containers in the refrigerator or freezer.  The tomatoes will keep submerged in oil for up to 3 months, or frozen for up to 6 months. 

Arugula Salad

Serves 2

One small bunch arugula, washed and spun dry

1/4 cup extra virgin olive oil

2 to 3 tablespoons vinegar (use your favorite--balsamic, red wine, white wine, champagne) remember that balsamic will sweeten this salad giving it a different flavor

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Place the arugula into a salad bowl.  In a small mixing bowl, whisk together the oil, vinegar, salt and pepper.  Pour some of the dressing over the salad, using just enough to coat the leaves.  Arrange the salad over the frittata and serve. 

Try making your own version of a frittata using leftover veggies and cheese in your fridge--think zucchini with havarti cheese; broccoli with white cheddar, spinach with Parmigiano.  It's a light, simple meal, and can be kid friendly, depending on the kid! I recommend Scanpan non-stick cookware, it has heat resistant handles, is almost indestructible, and it has the capacity to brown when searing.  Have a great day, I'll post tomorrow, before going on my week long road trip with Dr. C., but more about that tomorrow.