More TOMATOES!!!

This recipe is for Jennie aka FairMaiden!  We will miss your presence in Oregon but are SO excited about your California career!  WOOT!!  You GO! 

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 A warm fall day, a doctor’s appointment and the need for comfort food, prompted me to roast up tomatoes, peppers, leeks, onions and garlic with the intent of roasted tomato soup.   Maybe it was because it’s one of my favorite soups, maybe it was because I was in need of comfort food ~ whatever the case, I am not sure, but this was by far the BEST ever tomato soup I have EVER made (John is agreement on this item) and I do whip up a few batches in the fall. That said, without further ado I will launch into the recipe immediately.

Ingredients

6 very fat, sassy just ripe Yakima tomatoes, quartered

1 medium sized leek, white and light green, sliced in half and then into thin slices

1 medium sized onion sliced into thin rings

1 Red / 1 yellow/ 1 orange pepper (mini’s) sliced into matchsticks’ size slices

6 cloves of garlic, sliced and diced

Olive oil

1 ½ quarts vegetable stock

½ cup each - heavy whipping cream and half n’ half

Salt/pepper

To roast the tomato and above veggie mixture

(I prefer to use my favorite roasting dish ~ my Emile Henry lasagna dish)

Drizzle olive oil lightly (no more than ¼ cup) on the veggies

Roast in oven at 400 degrees for approximately 1¼ hours

Checking and stir regularly

Remove - pour into 4 quart of more Chefs pan or a Dutch oven

Add the stock and cook down for at least one hour on medium low heat (longer is better). Using an inversion blender, blend the soup, leaving some tomatoes whole. When thickened to your desired consistency (we prefer it chunky) add in the dairy product. Heat on low, allowing to co-mingle together and serve!

Tonight’s feast consisted of…..Spinach salad with red, white cabbage, yellow cucumber, Greek olives, herbed Chevre topped with a vinaigrette dressing and “Baked” garlic bread.  Note - “Baked” is a local Bend bakery that makes a divine Rye bread!

~~Neapolitan pizza~~

Pizza Margherita with Classic Neapolitan Sauce

Last night’s dinner was homemade pizza - one of my favorites (yes, it’s true I have a fair amount of favorite foods, much of it based on seasonal ingredients and some just classics).  But with the large chunk of fresh mozzarella that was in need of using up, in addition to a “grande” tomato and of course fresh basil, last night it seemed like a good dinner option. And after years of trying to achieve the “just right” thin crispy crust I do believe I have it close to my idea of perfection. 

During the summer months we use our outdoor grill for most everything that needs baking or grilling (I have made numerous fruit crisps on our grill) and this was no exception to that modus operandi.  But then, I do love to grill! Keeps the house cooler in the hot summer months and is just plain fun.  Here is my recipe for the crust, sauce and topping for a thin crust Neapolitan style pizza.

Crust ingredients  

~Makes a 12 slice pizza or two individual pizzetas ~

7/8 cup of warm water (110 - 115 degree temps works for proofing the yeast)

2 ½ teaspoons of yeast

2 ½ cups of spelt flour

1 tablespoon olive oil

1 teaspoon sea salt

Optional but tasty - 1 tablespoon of garlic powder

Neapolitan Sauce ingredients

2 tablespoons of good olive oil

1 clove of garlic peeled and minced

1 small can of tomato paste and 14 ounce can of tomato sauce

Fresh oregano and basil (use according to your tastes, and play with this)

Sea salt and fresh ground pepper

Topping ingredients

Neapolitan Sauce (I use half of the amount of the above recipe)  

8 ounces of fresh mozzarella (can reduce amount) cut into matchstick size

1 cup of parmesan cheese

½ cup of kalamata olives sliced

Tomato slices

Johnny’s Garlic seasoning/spread

Fresh basil, cut chiffonade

Chiffonade ~ a kitchen technique in that herbs or leafy green vegetables (i.e. spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

Sauce preparation

Saute the garlic in the olive oil

Add the tomato paste, sauce and herbs

Heat through, taste for flavor and add salt/pepper

Making this ahead of time, helps beef up the flavor of the sauce

Note - this makes enough tomato sauce to freeze half and use for another pizza down the line

Crust preparation

Heat water and pour into mixing bowl

(I am fortunate enough to have the Kitchen Aid that my sons gifted me back in 1989 - it remains at the top of my list for one of the BEST gifts ever!!)

Add the yeast to the warmed water and let “proof” for about 10 minutes

Add in remaining flour, salt etc and mix until the dough pulls away from the sides of the bowl

Place dough in a well oiled bowl in a warm spot and let rise for about an hour.  To test for rising - use your finger and make an indentation in the dough - if it does not recover - it is ready for crust preparation. For outdoor grilling I use a large piece of foil and coat it lightly with olive oil and then a dusting of cornmeal.  Plop the dough onto the prepped foil and start working into a large circle (note - this recipe works for two smaller pizza’s as well).  Let stand for at least 15 minutes.

Building your pizza

Place dough on foil for crust (see above)

Lightly spread on the Neapolitan pizza sauce

Sprinkle lightly with ½ cup of the parmesan cheese

Layer half of the mozzarella sticks

Place the tomato slices on in a decorative fashion

Sprinkle the kalamata olives about

Add the remaining parmesan cheese and mozzarella sticks

Lightly sprinkle the Johnny’s Garlic Seasoning spread on top

Add the basil and the pizza is ready to bake or grill - your choice

Bake at 400 degrees for 20 minutes - rotating the pizza for even baking

Mozzarella cheese will bubble and crust will be golden brown around the edges

~~Enjoy! with a glass of full bodied red wine and a caesar salad~~

chanterelle season!

September is whizzing by... the fall season is upon us now, and the fall bounty is waiting to be harvested.  

On my way home from a "Mortgage Burning Party" last Sunday @ the Slavkovsky's; Sisters, OR; (the Slavkovsky's paid off their Habitat Mortgage! Woot!) It was a great day and I am so grateful for being able to attend such a heart moving event.  A truly inspirational Habitat story, a happy ending AND an amazing group of people touching others lives.  Talk about "paying it forward"

But, as usual, I digress.   On my way home, I turn left onto the highway out of Sisters and I see a sign that says.....FRESH chanterelles!!  So of course, I do a legal U-Turn and go back to check out prices and product.   I think "Yes! Risotto!   I make a quick decision and purchase a 1/2 pound of FRESH chanterelles from "Ky" who also sells other freshly harvested fruits (in addition to jerky products for the carnivore).

Thursday, in search and in need of serious comfort food, the chanterelles and risotto took priority for our evening meal (main dish) and consisted of:  risotto/ arborio rice (with chanterelles, fennel, figs, shallots, onions, garlic, yellow and green string beans).  The side salad consisted of: thick slices of lemon cucumber, perfectly ripe Yakima tomatoes on a bed of local red lettuce topped with a dollop of freshly made mayonaise!    Sliced nectarines and blueberries for the finale.  Dinner was served with a Malbec from Chile (thanks Caroline!).  

In the case you are interested in this recipe - here you go!  

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   Add in the ½ cup of wine, reduce, then add in the cooked onion & shallot mixture, chanterelles, string beans and figs.  Ladle one to two scoops of the heated stock over the rice & veggie mixture. Stir over medium to low heat, approximately 5 minutes or until broth is reduced. At this point – it will take about 15 minutes (give or take) to continue in this process of ladling the stock – covering the rice with the hot stock /liquid  (not with a lid)  – reducing – repeat (5 minutes each time).

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!

~~ the arrival of fall ~~

September 20th - the first day of fall (according to the calendar), which brings the changing of a season....and perhaps my most favorite season of all. 

As fall turns the corner, so does the harvest of tomatoes and other vegetable crops.  I mourn the passing of tomatoes - it is such a brief time in which they are so bountiful.  Large, fresh, sliced and juicy... there is nothing better, whether it is in a salad, in a sauce or just plain sliced with a bit of sea salt.

My "Daddy", was fond of a thick slice of tomato, with mayo spread on thick slices of rye bread... and I have to confess, I agree (better yet with homemade mayo). BUT!! I am also VERY  partial to fried green tomatoes!  The thing about green tomatoes is that they have a very small window of time in which to enjoy them.  Tonight, we had them, grilled/fried on the BBQ and I decided it was time to share my recipe:

One large green tomato (I prefer a Yakima) sliced thick
Olive oil
Marsala wine

1 egg
1/4 cup buttermilk
fresh garlic
sea salt /fresh ground pepper to season
whip egg well and add buttermilk and seasoning
set aside

1/2 cup of cornmeal
1/2 cup of spelt flour
mix together and set aside

Holidays, memories and traditions

Labor Day Weekend brings memories of my childhood… it was a weekend where we often stayed at home (as memory serves me); for Daddy was not fond of crowds when camping.  And with school typically starting the day after – it was a weekend of relaxing and enjoying those last moments before the bell rang!  Mama favored burgers anytime - but especially on holidays, and while I am no longer a carnivore – I still find a way to honor holiday weekends with some of her favorite foods.  Burgers, watermelon and potato salad and the obligatory potato chips, BBQ flavored (what else?).  Our most favorite brand is Granny Goose from Hermiston, Oregon.  It is safe to say that double carbs can be (and are) a bad thing, but then, what are holidays for, but to be a bit over the top.  For me, the chips are an indulgence, as they are not something we eat regularly, and the potato salad is for my favorite Mr. Potato Head (aka Johne).

As our families/friends are spread far and wide across the country, John and I pretty much favor the same concept and tradition of my parents; we like to stay close to home, enjoying the quiet solitude of our 5+ acres and our great Cascade mountain views.  The aspen trees (now 10 years old!!) provide an abundance of shade on our deck, and it is great to sit on the glider, read and listen to the birds and the quiet.   We feel fortunate each day to wake up and enjoy the pleasures of our lives and our home.

Monday is our traditional popcorn/ movie at home date night –  so we did our Labor Day burger fest and our “holiday” fare today.   We have discovered a FABULOUS vegetarian burger… at where else but COSTCO!  Black bean, rice and chipotle… truth be known, this is one of the best veggie burgers EVER (go ahead you carnivores, moan and groan in disgust but yeah baby, these are beyond tasty and EXCELLENT!)  Tonight’s potato salad: roasted red potato and grilled corn version, BBQ chips (of course), watermelon (also from Hermiston, land of wonderful melons!) and for desert a crisp, containing the last of the rhubarb, ginger gold apples, marionberries with lemon zest and ginger.   YES! Eating well and healthy is how we live – and thank goodness for daily morning walks and yoga.  Recipes for both the potato salad and the crisp as follows:

Roasted Red Potato and Corn Salad

Ingredients

·         3 pounds unpeeled mid -sized red potatoes cut in half and then bite size pieces

·         1 red bell pepper/ julienne strips

·         3 ears of corn (remove silk but leave husks on and soak in water for at least one hour)

·         2 – 4 tablespoons of olive oil

·         5 green onions chopped

·         Sea salt / fresh ground multi colored pepper

Dressing

·         1/3 cup mayonnaise

·         1/3 cup fresh yogurt (I make my own)

·         2 tablespoons Dijon mustard

·         1 – 2 teaspoons horseradish

·         3 cloves garlic

·         ¼ cup of fresh chives

·         2- 4 fresh basil leaves cut chiffonade

Preparation

·         Heat the barbecue (400 degrees)

·         Cook the corn (husks on) for approximately 20 – 30 minutes

·         Remove from barbecue, cool and remove corn from husks

·         In a large bowl, toss the potatoes and red pepper with the olive oil/ salt and pepper

·         Roast the potatoes on the barbecue for approximately 35 – 45 minutes until golden brown

·         Prepare dressing while grilling corn/ potatoes

·         Once potatoes are done (and still warm) add the corn, green onions and the dressing. Toss together well and let cool to room temperature. Once cooled refrigerate before serving.  Can be refrigerated up to 5 days. 

Rhubarb, ginger gold, marionberry crisp

Ingredients

·         4 cups of rhubarb, chopped into bite size pieces

·         1 ginger gold apple, chopped

·         1 cup of marionberries (can use frozen or fresh)

·         ¼ cup of candied ginger

·         2 tablespoons of fresh grated ginger

·         ½ lemon – juiced

·         ½ lemon peel zest

·         ¼ cup agave syrup (this is a matter of taste in relationship to the tartness of rhubarb) can use more

·         Mix above ingredients together

·         Place mixture into a 9 inch baking pan (I use my favorite Emile Henry 9 inch pie pan)

Topping

·         1 cup spelt flour

·         1 cup oats

·         1 cup brown sugar

·         1 – 2 tablespoons cinnamon

·         2/3 cup unsalted butter

·         Mix flour, oats, sugar and cinnamon together 

·         Add the butter in until the mixture has the appearance of lumpy cornmeal

·         Sprinkle the topping over the fruit mixture

·         Bake at 400 for 30 – 40 minutes until mixture is bubbling

Cool - serve with ice cream or frozen yogurt.  Also great for breakfast topped with yogurt.   

BUT!!!  Most important of all ~~ enjoy with loved ones, family and friends.