Tomato, garlic, basil and parmesan Bruschetta
2 cups assorted heirloom cherry, grape, and teardrop tomatoes, halved (or quartered if large)
3 cloves of garlic, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1/2 cup fresh grated parmesan cheese
1 large sourdough baguette, halved horizontally
Combine halved tomatoes, olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.
Preheat broiler. Place bread cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
Top toasted bread with tomato mixture and grated cheese.
Broil for another 2 minutes or less and serve.
Braised Cucumber (Julia Child)
1 huge cucumber (or 2 regular sized)
1 tablespoon butter
1 dash salt
1 teaspoon lemon juice
1 pinch dried mint
Peel cucumber. Cut into quarters and remove seeds. Cut into 1 inch pieces.
Melt butter in a pan and add cucumber. Cover and cook about 5 minutes on medium heat.
Stir in salt, lemon, and mint. Cover and cook another 2 minutes.
Enjoy eating heaven on a plate.
Potato gnocchi (River Cafe Cook book)
6 cups of potatoes
2 cups of flour
½ cup butter
Wash potatoes and keep whole. Boil with skins, about 20 minutes until soft. Peel immediately run through a ricer or food mill.
Sift flour into potatoes; add flour for a soft, smooth elastic dough.
Roll into sausage like rolls, 3cm by 3cm, press each piece with fork prongs to create ridges to hold sauce.
Boil for 3 minutes- serve with desired topping, (these freeze well, place on cookie sheets and when thoroughly frozen transfer to a sealed bag, will keep for 3 months).
Homemade spicy meatballs with roasted heirloom tomato sauce
Spicy Meatballs
1 lb grass fed ground beef
1 diced onion
1 clove garlic chopped
1 teaspoon of rooster brand hot sauce
1 egg
Splash olive oil
Salt & pepper
Combine ingredients with hands, form meatballs and sauté with olive oil in a cast iron pan.
Turning to brown.
Cook 20 minutes.
Roasted tomato sauce
5 lbs heirloom tomatoes
3 onions, grated
2 tablespoons olive oil
4 cloves of garlic
1/4 cup of balsamic vinegar
A few leaves of basil, diced
Salt & pepper
Halve tomatoes, place on cookie sheet (seeds up) and roast for 2 hours at 350.
Remove from oven and slightly cool. Sauté onions & garlic in olive oil until translucent, gentle scoop tomatoes into pot.
Blend with hand blender until desired consistency. Simmer for 1 hour, add basil & season to taste.
Salted Caramel ice cream (Epicurious.com)
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
Equipment: an ice cream maker
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
