Tomato & Watermelon Salad

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.

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.)

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.

• 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

Soak the cranberries overnight in the port.

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

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.

Sangria

Sangria
(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.


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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

Harvest Hash

Jen Gelston's yummy side for January's dinner:

Harvest Hash
1 russet (baking) potato (1/2 pound)
3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter, cut into pieces
3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
3 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 teaspoons chopped fresh sage

Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.

Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.

Gourmet
October 2002
2002-09-10 12:46:38.0

You can view the complete recipe online at:

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Garam Masala Scallops Over Acorn Squash

Garam Masala Scallops Over Acorn Squash Gourmet | February 2001

Active Time: 35 min
Total Time: 1 1/4 hr
Serves: 2? I bought 2.25 lbs of scallops and make it for 7 with plenty of sauce to go around, though more scallops would have been nice too for a real main dish.

Ingredients
1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala

Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne


Accompaniment: haricots verts with mustard seeds and toasted coconut

Preparation
Prepare squash:

Preheat oven to 375°F.

Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.

Prepare scallops after squash has been roasting 30 minutes:

Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but
not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.

Cook jalapeño, garlic, ginger, and
1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.

When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.

Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

Cooks' notes:
• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.


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Firecracker Spinach Salad with Orange Sesame Dressing

Firecracker Spinach Salad with Orange Sesame Dressing Epicurious | August 2006
Cal-a-Vie Living: Gourmet Spa Cuisine

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.

Yield: Makes 4 servings

Ingredients:
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
preparation

1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.

2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.

Chef's notes:
• Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts.
• If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.

nutritional information
nutrition per serving: 111 calories, 14 g carbohydrates, 4 g protein, 5 g fat, 2 g fiber, 0 mg cholesterol, 298 mg sodium
Nutritional analysis provided by Cal-a-Vie Living: Gourmet Spa Cuisine
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