| Recipes
HEIRLOOM TOMATO and BURRATA SALAD
Perfectly ripe heirloom tomato wedges, big
spoonful of creamy cool burrata in the middle, sprinkled
with a confetti of basil, drizzled with a wild Spanish
olive oil, very light sprinkling of the Rustichella 6
balsamic just over the tomatoes, and Fleur de sel.
Burrata is a fresh Italian cheese, made
from mozzarella and cream. Fleur de sel is a hand-harvested
sea salt.
COLORFUL HEIRLOOM SALAD
The
red, yellow, and orange tomatoes make this stunning salad
extra flavorful and beautiful.
INGREDIENTS:
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* 8 to 10 small tomatoes,
a variety of colors if possible
* 2 cloves garlic, finely minced
* 1/4 cup diced sweet onion or purple onion
* 1 tbsp. fresh chopped parsley
* 1 tbsp. fresh chopped basil, or 1 tsp. dried
leaf basil
* 2 tbsp. red wine vinegar
* 3 tbsp. extra virgin olive oil
* 1/2 to 1tsp. salt, or to taste
* 1/4 tsp. fresh ground black pepper |
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PREPARATION:
Cut cores from the tomatoes; slice each tomato into 8
to 10 wedges. Combine with remaining ingredients in a
large bowl; toss to blend well. Cover and refrigerate
for at least 1 hour before serving. Serve on salad greens,
if desired.
Serves 6 to 8.
CHILLED
HEIRLOOM TOMATO, CORN, and CUCUMBER SOUP with FRESH CILANTRO
INGREDIENTS:
* 2 pounds ripe heirloom tomatoes, cored,
peeled, seeded, and chopped
* 1 tablespoon freshly squeezed lemon juice
* 1 cup raw fresh corn kernels (1 ear)
* 1 small sweet white onion, finely chopped
* Fine sea salt
* 1/2 cup peeled, diced cucumber
* 1/4 cup fresh cilantro leaves for garnish
PREPARATION:
In a food processor or a blender, combine 3 cups of the
tomatoes, the lemon juice, half of the corn kernels, and
half of the onion and purée. Taste for seasoning. Transfer
to a large bowl and cover. Refrigerate until well chilled,
at least 1 hour and up to 3 hours. Stir again before serving.
Taste for seasoning. Serve in chilled shallow soup bowls,
garnished with the remaining tomatoes, corn, and onion,
the cucumber, and the fresh cilantro leaves.
HEIRLOOM TOMATO PANZANELLA
INGREDIENTS:
*2 pounds ripe heirloom tomatoes, peeled, seeded, and
diced
*1/4 cup minced red onion
*2 teaspoons minced garlic
*1/2 cup extra-virgin olive oil
*2 tablespoons fresh lemon juice
*2 tablespoons chopped fresh basil leaves
*1 tablespoon chopped fresh tarragon leaves
*1 teaspoon sea salt, preferably gray salt
*Several grinds black pepper
*Panzanella Croutons, recipe follows
*2 cups trimmed arugula
*Wedge Parmesan, for shaving
PREPARATION:
Drain the tomatoes in a sieve to remove excess liquid
while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive
oil, lemon juice, basil, tarragon, salt, and pepper. Add
the croutons and toss well. Divide tomato mixture among
4 plates. Top each serving with an equal amount of the
arugula. With a vegetable peeler, shave the Parmesan over
the salad. Serve immediately.
Panzanella Croutons:
INGREDIENTS:
*1/4 cup unsalted butter
*1 tablespoon minced garlic
*6 cups crustless cubed day-old bread (1/2-inch cubes)
*Sea salt, preferably gray salt, and freshly ground black
pepper
*6 tablespoons finely grated Parmesan
PREPARATION:
Preheat oven to 375 degrees
F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and
cook until it foams. Add the garlic and cook until fragrant,
about 30 seconds to 1 minute. Add the bread cubes and
toss to coat with the butter. Season with salt and pepper.
Transfer the bread to a baking sheet. Immediately sprinkle
with the cheese and toss again while warm to melt the
cheese.
Bake, stirring once or twice, until the croutons are
crisp and lightly colored on the outside but still soft
within, about 8 or 9 minutes. Let cool. Store in an airtight
container.
HEIRLOOM TOMATO SALAD DRESSING
*3 Cups. (about 1 1/4 lbs.) (.75 liters) chopped yellow/orange
heirloom tomatoes
*1 generous sprig fresh basil leaves
*1 tsp. salt
*1/8 tsp. cayenne
*2 cloves garlic
*1/4 Cup ((60 ml) + 1 tablespoon. apple cider vinegar
*1/2 Cup. (120 ml) organic canola oil
PREPARATION:
Put all ingredients into the blender, and blend a full
minute until mixture is creamy. Pour into a narrow neck
bottle and shake well before serving. Refrigerate leftovers.
Keeps about 5 days. Makes 3 1/2 cups (840 ml).
HEIRLOOM TOMATO and ARUGULA SALAD
*Variety of heirloom tomatoes
*1/2 arugula
*1/2 romaine
*several sprigs of fresh basil
DRESSING
*2 tbsp. finely chopped shallot
*1/2 tsp. finely chopped garlic
*2 tbsp. fine-quality aged red-wine vinegar
*1 tsp. fine-quality balsamic vinegar
*3/4 tsp. fine sea salt
*1/3 cup extra-virgin olive oil
*pepper
PREPARATION:
Stir together shallot, garlic, vinegars and sea salt and
let stand 20 minutes. Add 1/2 tsp of ground pepper, then
add oil in a slow stream, whisking. Toss salad with just
enough dressing to coat. Serve immediately.
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