Tomato and Watermelon Salad
Epicurious | March 2009
by Gerald Hirigoyen with Lisa Weiss
Pintxos: Small Plates in the Basque Tradition
Pintxos
If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.
Yield: Serves 4 to 6
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
To Drink
If you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino.
Source Information
Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.
Wednesday, July 22, 2009
July Gourmet Club - Mediterranean BBQ
July's theme was a mediterranean bbq and everything was delicious! We started with a zucchini and red onion flatbread, followed by fish tacos, veggie kebabs and a watermelon and tomato salad. Dessert was a Spanish bread pudding, and we enjoyed it all with excellent margaritas!
Cheesy Zucchini and Red Onion Flatbread
Bon Appétit August 2006
Ingredients
Nonstick vegetable oil spray
1 recipe pizza dough (see below)
3/4 cup garlic-and-herb cheese spread (I used Boursin), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Pizza Dough (I find this to be better for foccacia/flatbread than pizza)
Ingredients
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
Cheesy Zucchini and Red Onion Flatbread
Bon Appétit August 2006
Ingredients
Nonstick vegetable oil spray
1 recipe pizza dough (see below)
3/4 cup garlic-and-herb cheese spread (I used Boursin), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Pizza Dough (I find this to be better for foccacia/flatbread than pizza)
Ingredients
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
Tuesday, May 19, 2009
May Gourmet Club - A Taste of New Orleans!
May's gourmet club gave us a little taste of New Orleans with our cajun-themed dinner, complete with hurricanes! Jeanne was our host and made a great Jambalaya. Karen's appetizer was a delicious cajun shrimp with bread, followed by my Louisiana Sunburst Salad, and then the main course of Jambalaya and bacon-wrapped green beans (yum - bacon!). Lisa broke out the good dark rum for some hurricanes and we wrapped up the evening with bananas foster and ice cream. Delicious!
Below is the recipe for the Louisiana Sunburst Salad. The dressing sounds like a strange combination of ingredients, but all of the flavors worked really well together. Enjoy!
This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant located in the old Werlein's for Music building and one of my favorites in town. The salad is dressed with an unusual and wonderful cinnamon and Tabasco vinaigrette.
Below is the recipe for the Louisiana Sunburst Salad. The dressing sounds like a strange combination of ingredients, but all of the flavors worked really well together. Enjoy!
This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant located in the old Werlein's for Music building and one of my favorites in town. The salad is dressed with an unusual and wonderful cinnamon and Tabasco vinaigrette.
- 24 ounces mesclun mix (mixed baby lettuces, like mâche, frisée, radicchio, baby spinach, etc.)
- 2 ounces dried cranberries
- 2 ounces almonds, sliced and toasted
- 1 teaspoon ground cinnamon
- 1 ounce vegetable oil
- Salt and freshly ground black pepper to taste
- 2 ounces crumbed Stilton cheese (or blue cheese)
- 2 ounces ruby port wine
- 2 ounces raspberry vinegar
- 1 teaspoon sugar
- 1 ounce water
- 5 dashes of Tabasco
In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.
Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
Yield: 4 salads
Thursday, April 30, 2009
Flan de Fresas - Strawberry Flan
Flan de Fresas - Strawberry Flan
prepared by Lisa
This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.
Serves 6
Ingredients
* 1 pint Fresh, Ripe Strawberries
* 3/4 cup Granulated Sugar
* 1 can (14 oz) can Condensed Milk
* 6 Eggs
* Caramelized Sugar Topping
* 1/2 cups Granulated Sugar
* Mint for Garnish
Preparation
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place Ramekins in a Water Bath
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "baño Maria".
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Plate, Garnish and Serve
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.
prepared by Lisa
This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.
Serves 6
Ingredients
* 1 pint Fresh, Ripe Strawberries
* 3/4 cup Granulated Sugar
* 1 can (14 oz) can Condensed Milk
* 6 Eggs
* Caramelized Sugar Topping
* 1/2 cups Granulated Sugar
* Mint for Garnish
Preparation
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place Ramekins in a Water Bath
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "baño Maria".
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Plate, Garnish and Serve
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.
Wednesday, April 29, 2009
Sangria
Sangria
(prepared by Karen)
750 ml bottle Zinfandel
1 c brandy
1 c OJ
1 can 7 up
Lime
Lemon
Orange
Apple
(prepared by Karen)
750 ml bottle Zinfandel
1 c brandy
1 c OJ
1 can 7 up
Lime
Lemon
Orange
Apple
Parmesan-Stuffed Dates Wrapped in Bacon
Parmesan-Stuffed Dates Wrapped in Bacon
Gourmet | October 2005
These were made by Jeanne and were really yummy!
We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.
Yield: Makes 6 hors d'oeuvre servings
Active Time: 15 min
Total Time: 25 min
Ingredients:
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Preparation:
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Epicurious.com © CondéNet, Inc. All rights reserv
Gourmet | October 2005
These were made by Jeanne and were really yummy!
We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.
Yield: Makes 6 hors d'oeuvre servings
Active Time: 15 min
Total Time: 25 min
Ingredients:
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Preparation:
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Epicurious.com © CondéNet, Inc. All rights reserv
Bread with Mushrooms and Alioli
Not sure if this one really would be good or not, since I left the homemade Aioli home in my fridge and had to prepare the toast and mushrooms without it...Oops! - Molly
Bread with Mushrooms and Alioli
Tostada de Setas
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan
Ingredients:
4 or 5 ounces mushrooms, stems removed and sliced thin
1 tbsp extra virgin olive oil
A pinch of sea salt
1 tsp sherry wine
Alioli (garlic mayonnaise)
French bread, sliced into rounds
Preparation:
Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.
from Tienda friend Sonia Chan
Bread with Mushrooms and Alioli
Tostada de Setas
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan
Ingredients:
4 or 5 ounces mushrooms, stems removed and sliced thin
1 tbsp extra virgin olive oil
A pinch of sea salt
1 tsp sherry wine
Alioli (garlic mayonnaise)
French bread, sliced into rounds
Preparation:
Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.
from Tienda friend Sonia Chan
Subscribe to:
Comments (Atom)
