20 Jun Grilled Peach and Sourdough Salad

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 1-2 ripe peaches (halved and pitted)
  • 1 1/2 cups sourdough bread (sliced or torn into crouton-sized bites)
  • 2 ounces Burrata mozzarella cheese
  • Handful of sweet grape or cherry tomatoes (halved)
  • Handful of leafy greens such as arugula, butter lettuce, or raw spinach
  • Red onion (thinly shaved)
  • 1 tablespoon plus 1 1/2 teaspoons honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 1-2 leaves of fresh basil, hand-torn
  • 1/4 cup fresh pecans, toasted
  • 1 small pat of butter
  • Salt and pepper to taste

Directions:

  1. In a small mixing bowl add 1 tablespoon plus 1 1/2 teaspoons of honey. Drizzle in 3 tablespoons of EVOO while whisking briefly. Set aside.
  2. Toast pecans over medium heat in a dry pan until fragrant. Remove from heat and add a spall pat of butter, salt & pepper, 1 tablespoon of honey, and toss to coat. Remove from heat to let cool.
  3. Lightly sprinkle the peaches with brown sugar, salt & pepper, and place flesh side down on a HOT grill or griddle, allowing the peaches to caramelize. Flip peaches, letting skin side get some color as well. Remove, let cool, and slice peaches into 4-6 pieces (depending on the size of the peach; don’t slice too thin).
  4. Drizzle the sourdough with olive oil and place on the same HOT grill/griddle. Allow bread to get some color and crisp a little. This will happen quickly! Keep turning! Remove and let cool.
  5. In a mixing bowl, add peaches, a handful of greens, the grilled bread, shaved onions, and halved tomatoes or grapes. Hand tear a couple of fresh basil leaves and add to bowl. Coat with the balsamic vinaigrette and transfer to serving plate. Break Burrata into 2-3 pieces and place around plate. Top salad with toasted pecans.
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15 Jun Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.
  4. For cobbler: Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  5. Bake at 400 degrees for about 15 minutes and then at 350 degrees 35-40 minutes until crust is light brown and cobbler is bubbly.

Makes 7 pounds cobbler. 10-12 servings.

Note: This same filling can be used to make a pie. You can use a full crust or the lattice-woven strip crust.

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09 Jun Summer Tomato Sauce

From Lydia Marshall Cookbook, makes 5 cups

Ingredients:

  • 5 tablespoons olive oil
  • 1 1/2 cups sliced onions
  • 5 large garlic cloves, chopped
  • 5 lbs. large tomatoes
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • Fresh pepper
  • 1/2 cup basil leaves

Directions:

  1. Heat oil. Saute onions and garlic 5 minutes.
  2. Add tomatoes, sugar, salt, pepper, and basil. Cook over high heat 30-35 minutes for unpeeled tomatoes; 20-25 minutes for peeled tomatoes. Should end up with a soft relish consistency.
  3. Puree when cooked in two batches for 1 minute each.

Notes:

  • For sauce made with unpeeled tomatoes, eat as is or strain. Strain in a large mesh kitchen strainer. Push down with the back of a spoon to extract all of the sauce.
  • Sauce lasts 3-4 weeks in the refrigerator.
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07 Jun Grilled Salmon with Fresh Avocado Salsa

Natural Grocers Recipe, Serves 4

For the Salmon:

Ingredients:

  • 4 salmon fillets
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 tablespoons coconut oil, melted

Directions:

  1. Mix the salt, cumin, paprika, garlic powder, and black pepper together. Rub the seasoning mix into the salmon fillets and refrigerate for at least 3o minutes.
  2. Pre-heat the grill to medium-high heat. Brush the salmon fillets with melted coconut oil and place on grill. Grill until the fish is cooked through, about 3-4 minutes on each side (the salmon should release itself from the grill when it’s ready to flip). When done, remove to a platter and let rest for about 5 minutes.
  3. Serve the salmon topped with the avocado salsa.

For the Salsa:

Ingredients:

  • 2 avocados, pits removed and flesh chopped
  • 1 small red onion, diced
  • 2 jalapeno peppers, seeded and diced
  • Juice from 2 limes
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped cilantro
  • Sea salt to taste

Directions:

  1. While the salmon rests in the fridge with seasoning, combine all ingredients in a bowl and mix well.
  2. Chill until ready to use.
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01 Jun Gazpacho

From Helen Corbitt’s Cookbook. Serves 4.

Ingredients:

  • 2 ripe tomatoes, peeled
  • 1 cucumber, peeled
  • 1/4 cup diced green pepper
  • 1/4 cup diced onion
  • 1 cup canned tomato juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons vinegar
  • Dash of Tabasco
  • Salt and pepper
  • Garlic salt or garlic

Directions:

  1. Put all ingredients in a blender or Cuisinart.
  2. Serve in ice-cold cups with an ice cube in each cup and a slice of lemon or lime for a garnish.
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25 May Garbage Pail Pasta

Serves 2-3

 

Ingredients:

 

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped walnuts
  • 1 tablespoon finely chopped hazelnuts
  • 1 rounded tablespoon whole pine nuts
  • 2 tablespoons raisins (preferably golden)
  • 1 rounded tablespoon salted capers, rinsed and coarsely chopped if very large
  • 1/4 cup diced fresh cherry or grape tomatoes
  • 1/2 teaspoon dried oregano
  • 1 tablespoon finely chopped parsley
  • 6 small black olives (preferably Gaeta), pitted and coarsely chopped
  • 1 tablespoon salt, plus more to taste
  • 8 ounces thick spaghetti (spaghettoni) or regular spaghetti

 

Directions:

 

  1. In a 9-10 inch skillet, heat oil over medium heat. When hot, add nuts and sauce until pine nuts become lightly colored.
  2. Add raisins, capers, and tomatoes. Cook, stirring frequently, for about 5 minutes.
  3. Add oregano, parsley, and olives. Starr well. Cook 1 minute longer. Salt to taste. Set aside.
  4. Boil spaghetti in at least 3 quarts of water with a heaping tablespoon of salt. When cooked, drain well.
  5. Toss pasta with seasonings over medium heat until well amalgamated.
  6. If desired, serve with grated pecorino or parmesan cheese.
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18 May Delicious Fresh Pasta

Ingredients:

 

  • 3-4 tablespoons olive oil
  • 4-5 cloves of fresh garlic, finely chopped
  • Lots of fresh tomatoes (amount is to taste, but we like lots of tomatoes), chopped
  • Handful of fresh basil leaves

 

Directions:

 

  1. Saute garlic in olive oil. Stir constantly until soft.
  2. Add chopped tomatoes to garlic. Add salt to taste. Stir until gently cooked but not mushy.
  3. Add basil, torn into pieces.
  4. Pasta: Add pasta to boiling water to which you have added lots of salt and a small amount of olive oil. Cook as per package instructions or until al dente.
  5. To Serve: (optional) cook a couple of good sausages (chicken/apple or mild Italian) from Whole Foods or Central Market. Place sausages in a small sauce pan with about 1/2″ of water and gently cook until water is absorbed. When cooked, slice sausages on the diagonal and arrange on the side on top of pasta.
  6. Place pasta on plate and top with fresh tomato mixture with sausage slices on one side.

 

*This sauce will not be runny like a cooked tomato sauce, but more like a tomato concasse – chunky.

**You can also grill red, yellow, and green bell pepper quarters in a grill pan and serve on the other side of the plate. Really pretty! And, very healthy.

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11 May Cold Curried Chicken Salad

From the Dallas Junior League Cookbook. Serves 12-14.

Ingredients:

  • 2 cups uncooked rice
  • 1 cup raw cauliflower buds, chopped in 1/4″ pieces
  • 8 ounces bottled creamy French dressing
  • 1 cup mayonnaise
  • 1 tablespoon curry powder, or more
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup milk
  • 6-7 cups cooked chicken, diced
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup red onion, chopped

 

Directions:

  1. Toss chilled rice, cauliflower, and French Dressing. Chill in refrigerator.
  2. Mix mayonnaise, curry powder, salt, and pepper. Slowly mix in milk, then chicken. Refrigerate.
  3. Next day, combine rice and chicken mixtures with green pepper, celery, and onion.
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27 Apr Whole Chicken Cooked in a Romertopf Cooker

A Romertopf Cooker is a clay cooker (2 pieces) and is often oval-shaped. This cooking process enables the flavors to be retained and the food cooked to be extra moist and flavorful.

The cooker must be soaked in water for 30 minutes prior to use. Then, after the food is added, it is put in a cold oven (not pre-heated). Once in the oven, turn the temperature to 400 degrees and cook for 1 hour.

Ingredients:

  • 1 whole chicken, washed and dried
  • Onions
  • Carrots
  • Potatoes
  • Bouquet Garni (or any number of dried herbs you like)
  • Any leftover wine
  • Salt and pepper to taste

 

Directions:

  1. Put the chicken in the cooker, breast up.
  2. Salt and pepper the chicken.
  3. Cut up the vegetables in large chunks and place inside and around the chicken.
  4. Sprinkle with dried herbs and pour in any leftover wine you have.
  5. Place lid on cooker, and place in a cold oven.
  6. Cook for 1 hour at 400 degrees F.
  7. Remove from oven and place cooker on a tea towel on counter so it won’t break from cold contact with anything. Remove lid. Remove chicken and cut up.
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20 Apr Avocado Shooters

Ingredients:

  • 1 medium-sized, ripe but firm avocado
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/3 cup packed parsley or cilantro leaves (no stems)
  • 1/2 teaspoon salt
  • Juice from 1 lime
  • 1 cup prepared gazpacho or 1/2 cup each diced tomato (peeled) and diced cucumber (or, you can use prepared salsa)

Directions:

  1. Halve and peel the avocado. If it has dark spots, you may need to use 1 1/2 avocados.
  2. Put the avocado pieces and sour cream in a blender (or Cuisinart). Blend until smooth. Add chicken broth, parsley or cilantro, lime juice, and salt and blend again. The parsley will give the soup a nice bright color. Adjust salt to taste. The soup can be made 3-4 hours in advance and refrigerated. It tends to lose its bright green color in 12 hours. It will also tend to thicken after 3 or 4 hours; just thin it with a little half & half.
  3. Fill small, clear glasses a little more than halfway. Top with a few spoonfuls of gazpacho or tomato-cucumber garnish. Chill up to 1 hour.

Make 2 1/4 cups – about 12 small shooters or 6 small servings. Serve with demitasse spoons.

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