Green Bean and Roasted Tomato Salad

Roasted tomatoes are one of the things I like to put in the freezer for soups and adding richness to winter fare. This morning, early, before the temperatures rose, I roasted a pan of tomatoes. I packaged most for the freezer, but saved back 10 juicy halves for this salad. The green beans are from my pitiful garden and the proportion of beans to tomatoes could certainly be altered.

Green Bean and Roasted Tomato Salad

10 roasted tomato halves (recipe here)
1 generous handful of green beans, topped and tailed, lightly cooked in boiling salted water for about 3 minutes, then drained
1 teaspoon lemon juice
1 shallot, minced (or use the white end of green onions)
1 Tablespoon balsamic vinegar

salt and pepper to taste, and maybe some fresh basil or oregano

Mix all ingredients gently, taking care not to break up the tomatoes too much. The tomatoes themselves have oil on them so no more oil is needed in the dressing.

Salmon Rice Salad

Last night my husband and I went out for dinner to the Creek Restaurant in French Creek. This was a belated anniversary celebration. We ordered a seafood platter for two. It came with Caesar Salads to start. They were on the small side, but that's okay because the platter was enormous. Four crab legs, four large breaded Fanny Bay oysters, a casserole of creamed shrimp and scallops, a salmon fillet and a piece of halibut. Plus vegetables, rice and two potato croquettes accompanied by flatbread. We didn't finish it all. Instead we brought home about half of the rice and the salmon. (Yes, we ate the rest.)

Today is blisteringly hot and I decided to make dinner this morning while the kitchen was cool. I flaked the salmon, added the rice and a few odds and ends. This will accompany a chilled zucchini soup and a roasted tomato and green bean salad for dinner. The amounts given below are enough to serve two, and I didn't measure anything, so you'll have to play with the ingredients. I didn't want a mayonnaise based salad, but something lighter. This is the result, and I'm pleased with it.

Salmon Rice Salad

1 large salmon fillet (you could poach one or use canned salmon)
1 cup cooked rice
1 carrot, peeled and coarsely grated
1 stalk celery, chopped
1 teaspoon lemon zest
1 cup frozen peas, thawed
2 teaspoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon mirin or cooking sherry
1/2 teaspoon sesame oil

lemon juice, salt and pepper to taste

That's it. Toss it lightly, taste and add more of whatever you think it needs. Chill and enjoy.

Rustic Beefsteak Tomato Tart

I've made this tomato tart twice in the past month. It's that good. Hearty and filling enough for a meal with just a green salad accompaniment. I like the free-form shape. Cheesy tomatoes, basil, black olives and capers - what a great combination!

It does take some time to make - the pastry must be done ahead, but it could lounge around for a couple of days in the fridge. The tomatoes need to drain for at least 45 minutes and I was surprised at the amount of water under the colander. Not draining them would result in a soggy tart. But don't let the steps deter you. They are easy enough and the result is fantastic. The recipe is from Fine Cooking (August/September 2006).

Crust

1 cup all-purpose flour
1 cup whole wheat flour (the original recipe called for all white flour, but I think the whole wheat adds to the rusticity)
1/4 cup freshly grated Parmesan cheese
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
11 Tablespoons (5 1/2 ounces) cold butter, cut into 1/2 inch cubes
5-6 Tablespoons water (I find Canadian flour always needs more liquid so I used 1 beaten egg plus the water)

NOTE: When I say Canadian flour, I mean as opposed to American or Ecuadorian flour. Someone told me once that our flour is made from harder wheat. I know that when we lived in Texas and in Ecuador, the amount of liquid in recipes was correct, but since returning to Canada I've always added more.

Combine the flour, cheese, thyme, salt, pepper, cayenne in a food processor. Blend to combine. Add the butter all at once and pulse until the butter pieces are about the size of rice grains. Add the liquid while pulsing in short bursts just until the dough starts to come together. It might look crumbly but when pressed together it should compact. Turn out onto a clean work surface and gather with your hands into a rough ball. Place on a sheet of waxed paper and gently press into a flat disk. Wrap tightly and refrigerate for at least 45 minutes.

Filling

1 1/2 pounds ripe beefsteak tomatoes
kosher salt
1 1/2 cups freshly grated Parmesan cheese
4 Tablespoons roughly chopped pitted black olives
12 large basil leaves, thinly sliced
2 teaspoons capers, drained and patted dry, roughly chopped if large
freshly ground black pepper
1 Tablespoon olive oil

Core the tomatoes, then slice 1/4 inch thick. Sprinkle with 1/2 teaspoon kosher salt and stack them in a colander set over a bowl. Let drain for at least 45 minutes and up to 1 hour. (Longer doesn't hurt.) About every 15 minutes, turn the slices gently and tilt the colander to let the juices drain freely.

Assembly

Preheat oven to 425 degrees. Cut a piece of parchment to fit a rimmed baking sheet. Take the dough out of the fridge and let it warm to become pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Set the dough on top and roll into a 14 inch round that's 1/8 inch thick.

Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2 inch wide band around the edges. Scatter half the olives and half the basil over the cheese. Arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over top.

Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 minutes total. Let cool 15 - 30 minutes before cutting and serving.

I'm adding a link to Foodie Friday at Designs by Gollum. Click on over for more wonderful and tasty ideas.

Summer Chicken Thighs

This recipe came about because of what was in the fridge and on the counter. The fresh basil and diced fresh tomatoes seem more summery and light than cooked tomatoes. The bright flavour of the tomatoes and basil mingled well with the creamy mushroom sauce simmered with the chicken thighs. This was easy, and surprisingly good.

8 boneless, skinless chicken thighs
salt, pepper, dried herbs
3 Tablespoons olive oil
1 medium onion, finely diced
1 cup sliced mushrooms
2 cloves garlic, minced
1/3 cup white wine, optional
1/2 cup chicken broth (increase the chicken broth if not using the wine)
2 Tablespoons cream
1 large tomato, cut into small cubes
handful of fresh basil leaves

Pat the chicken thighs dry and season them with salt, pepper and herbs. I used a Victorian Epicure pizza spice on mine, but a combination of oregano, thyme, and other Mediterranean herbs would work well.

Heat 1 1/2 Tablespoons of the olive oil in a skillet over medium high heat. When the oil is hot, add the chicken thighs. Place them in the pan and leave them without turning or lifting until a good sear is obtained - 2-3 minutes. Turn and brown the other side. Remove from pan.

Add the remaining olive oil to the pan and when hot, saute the onions and mushrooms until soft. Add the minced garlic and saute for another 30 seconds or so. Don't let the garlic brown. Add the white wine and deglaze the pan, scraping up all the lovely browned bits that give so much flavour. Add the chicken broth and bring to a simmer.

Return the chicken thighs to the skillet and cover. Simmer until tender, 20 - 30 minutes. Stir in the cream and taste for seasonings. Place in wide serving dish and sprinkle with fresh tomato and torn basil leaves.

I cooked up some pasta to go along with this - it was great for sopping up all those lovely juices.

Blueberry Scones

Oooh, these were GOOD! Tender scones with hits of sweet blueberries and a hint of lemon in the glaze. A perfect Saturday morning breakfast with 3-minute eggs alongside.

The recipe is courtesy of Tyler Florence, found via Food Network. My only adaptation was to use about half of the glaze and exchange 1 cup of the all-purpose flour for whole wheat flour. My nod to making these a wee bit healthier. Also, I rarely use unsalted butter. It's just too pricey.

Blueberry Scones

2 cups all-purpose flour (or 1 cup whole wheat flour plus 1 cup all-purpose flour)
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus a bit more for brushing the scones
1 cup fresh blueberries, washed and dried

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, salt and sugar. Add the butter and cut in with two knives or a pastry blender. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Add the blueberries. Fold everything together just to combine the wet and dry ingredients. Be gentle so as not to crush the blueberries or you will have very BLUE scones.

Pat the dough out onto a lightly floured surface into a rectangle about 1 1/4 inch thick. Cut into squares, about 3 inches, then halve the squares to make triangles. Place on an ungreased cookie sheet and brush the tops with a little cream. Bake for 15 - 20 minutes or until golden brown. Let cool a bit before applying the glaze.

Lemon Glaze

1/2 cup freshly squeezed lemon juice
2 cups icing sugar, sifted
1 lemon, zest finely grated
1 Tablespoon unsalted butter

Combine the lemon juice and icing sugar in a microwave safe bowl. Stir until smooth. Add the lemon zest and butter. Microwave on high for 30 seconds. Whisk until smooth, then drizzle over the scones. Let set a minute before serving. (if you can wait)

Basil Pesto

My little sundeck garden is flourishing. I came home from my trip and the basil looked like it had doubled in height and fullness. So, it's that time again...pesto. Mmmm. I do love the stuff. Fresh mozzarella cheese, tomatoes warm from the garden and some homemade bread - a perfect summer lunch.

I like to freeze this pesto in small containers. Once thawed I like to use it up fairly quickly. It's great for fresh flavour in the winter.

Basil Pesto

2 cups fresh basil leaves, packed, stems removed, washed and dried
1/2 cup olive oil
2 Tablespoons pine nuts (or almonds or walnuts)
2 cloves garlic
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese

Place the basil leaves, olive oil, pine nuts, garlic and salt in a blender. Process until smooth. Add Parmesan and blend again.

Note:  3 Tablespoons of softened butter can be added at the end to make a spread. Spread it over French or Italian bread, then broil until bubbly. Delectable!

Roasted Vegetable Salad

I do love roasted vegetables. This is sort of like a ratatouille, minus the tomatoes. It's full of sweetly caramelized onions, eggplant, zucchini and red pepper with a little bite from fresh garlic and lemon juice to add a bright flavour. It's great warm, cold or at room temperature. Adding some feta cheese would make this dish into a wonderful main course.
I used a recipe by Emeril Lagasse and tweaked it a bit.

Roasted Vegetable Salad

1 eggplant, peeled and cubed
2 zucchini, stems trimmed, cubed
2 red bell peppers, cored, seeded and cut into 1 inch chunks
1 medium yellow or white onion, peeled and cut into wedges
1/4 cup olive oil, divided
1 teaspoon coarse salt
2 Tablespoons fresh lemon juice
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped basil

Preheat oven to 420 degrees F.
Prepare the eggplant, zucchini, red peppers and onion and place on two rimmed baking sheets. Drizzle with 2 Tablespoons of the olive oil and sprinkle with the salt.
Roast for about 20 - 30 minutes, rotating baking sheets, until the vegetables are tender and are beginning to caramelize in the corners. Remove from oven and let cool about 20 minutes.

Place vegetables in a large bowl and add the remaining 2 Tablespoons of olive oil, the lemon juice, parsley and basil. Toss lightly to combine.