This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂
The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.
Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course
For the Croutons:
- 1 pound slightly stale sourdough or country bread, thickly sliced
- 1/3 cup extra-virgin olive oil
- Kosher salt
For the Salad:
- 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
- Kosher salt and freshly ground black pepper
- 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
- 8 to 12 ounces halloumi cheese
- 2 garlic cloves
- 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
- 2 T thinly sliced red onion or scallions, plus more to taste
- 2 to 3 T coarsely chopped fresh mint or basil
- 2 T red wine vinegar, plus more as needed
To Make the Croutons:
- Heat oven to 400 degrees.
- Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
- Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
- Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
To Make the Salad:
- In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
- Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
- Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
- Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
- At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
Posted in Appetizers, Quick, Salads & Dressings, Sides, Vegetarian
Tags: appetizer, basil, croutons, cucumbers, dinner, Greek, halloumi, horiatiki, Italian, Kirby, lunch, panzanella, Persian, quick, salad, side, side dish, sourdough, summer, tomatoes
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I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.
This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!
Yield: Serves 6
- 2 large red bell peppers
- 3 fresh Fresno chiles, seeds removed, chopped
- 1 1/2 tsp pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
- 3 tablespoons extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 1/2 large yellow onions, diced
- 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
- 10 garlic cloves
- 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
- Lime wedges, for garnish, optional
- Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
- Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
- Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
- Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
- Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
- Add garlic and cook for 1 minute more.
- Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
- Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
- If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
- Taste and adjust seasoning.
- To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.
To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: corn, corn stock, dinner, fall, fresno chiles, pimenton, red pepper, roasted red peppers, smoked paprika, soup, summer, vegan, vegetarian
I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.
I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!
Yield: Serves 6 to 8
For the Crust:
- 1/2 cup/65 grams all-purpose flour, plus more for rolling
- 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
- 1/4 cup/40 grams cornmeal or polenta/grits
- 1/4 tsp fine sea salt
- 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
- 3 to 6 tablespoons ice water
For the Filling:
- 1/2 large or 1 small red onion
- 1 T fresh lime juice, plus more to taste (from 1/2 lime)
- 1/2 tsp fine sea salt, plus more as needed
- pinch of granulated sugar
- 4 ounces bacon (4 slices), diced
- 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
- 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
- 1 cup heavy cream
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs
- 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
- 3 T chopped parsley
To Prepare the Crust:
- In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
- Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
- Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
- Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
- Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
- Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
- Heat oven to 425 degrees, preferably on convection.
- Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
- Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
- Reduce oven temperature to 375 degrees, preferably on convection.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
- Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
- Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
- Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
- Add cream, sour cream and eggs. Blend until you get a purée.
- Using a spatula, scrape corn purée back in pan with whole corn kernels.
- Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
- Scrape mixture into the baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Cover the edge of the pie crust to prevent over-browning.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Posted in Quiches & Tarts, Recipes
Tags: bacon, brunch, cheddar, corn, cream, dinner, jalapeños, lunch, pickled jalapeno, pie, quiche, red onion, sharp cheddar, sharp cheddar cheese, summer, tart, whole wheat pastry flour
This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.
Yield: Serves 4 to 6
- Kosher salt
- 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
- 1/4 cup extra-virgin olive oil
- 2 T unsalted butter
- 4 large garlic cloves, very thinly sliced
- 1/2 tsp red pepper flakes
- 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
- freshly grated zest from 3-4 lemons
- 3 T fresh lemon juice
- 3 T freshly grated Parmigiano-Reggiano cheese
- 8 oz burrata cheese
- 1/2 cup torn or sliced basil leaves
- coarsely ground black pepper
- In a large saucepan of well-salted boiling water, cook the pasta until al dente.
- Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
- Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
- Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
- Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
- Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
- Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
- Adjust the seasoning, to taste.
- Place in a serving dish and stir in the Parmesan cheese.
- Cut the burrata into chunks.
- Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.
Posted in Greens, Pasta, Recipes, Vegetarian
Tags: basil, burrata, chard, conchiglie, dinner, fusilli, Gail Simmons, gemelli, Italian, lemon, orecchiette, Parmigiano Reggiano, pasta, vegetarian
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