Cooking

Baba Ghanoush

By Barbara Beltrami

Can anyone forget sour cream and onion dip, spinach and artichoke dip or clam dip? They all were party staples in my youth, and hackneyed party fare that they are, I still can remember their taste and never turn down a chance to go down memory lane and binge on them whenever they appear at a party. In those days we scooped them with potato chips that inevitably broke and left pieces languishing in the dip, but today there are so many kinds of new chips plus crudités beyond celery and carrots to choose from that I think it’s time to riff on some new dips too. Here are a few somewhat different concoctions.

Goat Cheese with Fresh Herbs Dip

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

1/2 pound fresh soft goat cheese

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt

1/4 cup snipped fresh chives

2 tablespoons finely chopped flat leaf parsley

1 tablespoon chopped fresh cilantro 

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh dill

Salt and freshly ground pepper to taste

DIRECTIONS:

In a food processor, blend goat cheese, oil and yogurt until smooth; add herbs, salt and pepper and pulse a few times. Transfer to a bowl and serve with bagel chips, toasted baguette slices or crudités.

Baba Ghanoush (Charred Eggplant Dip)

YIELD: Makes 2 cups

INGREDIENTS: 

1 head garlic

1 1/2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

2 medium eggplants

1/4 cup freshly squeezed lemon juice

1/4 cup light tahini

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon crushed hot red pepper flakes

Extra virgin olive oil for drizzling

DIRECTIONS:

Place oven rack in top third of oven and preheat broiler. Line a large baking sheet with aluminum foil. Slice off top of garlic head and drizzle with a teaspoon of the olive oil, sprinkle with salt and pepper, then wrap in foil. With a fork, pierce the eggplants all over; place them and the garlic on the foil-lined baking sheet. Broil, turning occasionally, until garlic is soft and eggplant is charred on the outside and very soft on the inside all the way through to the center, about 35 minutes. When cool enough to  handle, cut the eggplant open and scoop out the flesh; place in a colander to drain for about 30 minutes; discard skin; finely chop eggplant if  any strands remain. Pinch or scoop garlic cloves out of their skin and mash them. 

In a large bowl, combine them with the remaining olive oil, eggplant pulp and lemon juice and stir vigorously to further break up the pulp as much as possible. Add tahini, lemon juice and more salt and pepper, if desired. Stir vigorously again, transfer to serving dish and garnish with parsley, red pepper flakes and a drizzle of olive oil. Serve with pita chips and crudités.

Muhamarra (Roasted Red Pepper Dip)

YIELD: Makes 6 servings

INGREDIENTS: 

2 red bell peppers

1/4 cup extra virgin olive oil

4 ounces chopped toasted walnuts or almonds

1 garlic clove chopped

2 – 3 tablespoons tomato paste

2/3 cup unflavored bread crumbs

2 tablespoons pomegranate molasses

1/2 teaspoon sugar

1 teaspoon sumac

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Lightly oil a shallow baking dish. Brush peppers with one tablespoon olive oil, place in prepared dish and roast, turning once or twice, until skin is puckered and centers blacken, about half an hour. Place in bowl and cover for 5 to 10 minutes. When cool enough to handle, pull and scrape off skin and remove seeds and discard. In bowl of food processor combine pepper pieces, remaining 3 tablespoons oil, nuts, garlic, tomato paste, bread crumbs, molasses, sugar, sumac, salt and pepper and process until smooth. Cover and refrigerate but serve at room temperature with flat bread and crudités.

Elevate a Family-Favorite Side Dish to a Flavorful, Protein-Packed Meal

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More

Prep time: 15 minutes

Cook time: 13 minutes

Servings: 4

Ingredients:

2 tablespoons vegetable oil

1 large chicken breast, finely chopped

1/2 cup chopped onion

3 cups prepared white rice

2 eggs

1 cup chickpeas, drained and rinsed

1/2 cup roughly chopped fresh parsley leaves

1/2 cup crumbled cow’s milk feta cheese

1/2 cup grape tomatoes, quartered

1/3 cup Kalamata olives, halved

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Directions:

In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.

Add onion; cook 1 minute, stirring frequently.

Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.

Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

METRO photo

By Barbara Beltrami

Backyard barbecues are fine, but there are times, particularly on a hot summer evening, when even the most dedicated grill meister doesn’t want to stand over a hot grate and flip and baste, no matter how cold the beer or how chilled the martini in their other hand. This is the time to turn to cold sliced meat or poultry or maybe some poached fish. Preceded by a cold soup and accompanied by homemade potato salad, coleslaw or a crisp green salad laced with fresh herbs it’s a dinner that will please your family as well as company and keep you from the heat of the grill and the kitchen.  

Marinated Grilled Steak

YIELD: Makes 6 servings

INGREDIENTS: 

One 3-pound flank or boneless sirloin steak

1 cup dry red wine

1/4 cup sweet vermouth

1/4 red wine vinegar

1/3 cup olive oil

1 medium onion, chopped

1/2 cup tomato sauce

3 garlic cloves, minced

2 bay leaves

1 teaspoon freshly grated ginger root

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat grill to high; brush steak with a little of the olive oil; grill, turning once, until it reaches an internal temperature of 140-145 F and is pink inside for medium rare; cook longer for more well done. Transfer to a shallow nonreactive dish. In a medium nonreactive saucepan combine wine, vermouth, vinegar, oil, onion, tomato sauce, garlic, bay leaves, ginger root and salt and pepper; bring to a low simmer for 5 minutes, then pour over hot steak. Let cool completely, then cover tightly and refrigerate, turning occasionally, at least 6 hours. When ready to serve, slice, arrange on a platter and spoon marinade over it. Serve with rice salad, snow peas and scallions.

Wine-Poached Salmon with Dill-Cucumber Sauce

Wine-Poached Salmon with Dill-Cucumber Sauce

YIELD: Makes 4 servings

INGREDIENTS: 

3 cups dry white wine

1 small onion, chopped

3 celery ribs with leaves, chopped

3 flat leaf parsley sprigs

Four 6-8 ounce salmon fillets, skin on

1 1/2 cups plain Greek yogurt

1/3 cup minced peeled and seeded cucumber

1/4 cup minced red onion

1 garlic clove, minced

1 1/2 tablespoons freshly squeezed lime juice

3 tablespoons minced fresh dill

Salt and freshly ground pepper to taste

DIRECTIONS:

In a deep skillet combine the wine, onion, celery and parsley; add 3 inches water and bring to a boil, then lower to a simmer. Carefully place the salmon fillets in the liquid (be sure they are fully submerged) and bring liquid back to a simmer. Cover and cook gently until salmon is the same shade of pink on the inside as the outside, about 5 to 10 minutes. With a slotted spatula, carefully remove the fillets, peel off their skin and place them on a platter, dab off any white bits and let sit 15 minutes to cool slightly. Cover and refrigerate until ready to serve. In a medium bowl combine the yogurt, cucumber, onion, garlic, lime juice, dill, and salt and pepper; cover and refrigerate. 

Nutty Grilled Chicken Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon prepared Dijon mustard

Salt and freshly ground pepper to taste

4 cups diced grilled boneless, skinless chicken breasts

1 cup finely diced celery ribs

2 tablespoons minced shallot

2 tablespoons chopped fresh dill

2 tablespoons chopped flat leaf parsley

1/2 cup fresh snipped chives

1/2 cup finely chopped sweet pickles

1 cup chopped walnuts

1 cup halved seedless green grapes

1 cup cooked fresh or frozen peas 

DIRECTIONS:

In a small bowl whisk together the mayonnaise, lemon juice, mustard, and salt and pepper. In a medium bowl toss together the chicken, celery, shallot, dill, parsley, chives and pickles; add mayonnaise mixture and toss to evenly coat, then fold in the walnuts, grapes and peas. Cover and place in fridge until chilled. 

In the heart of Smithtown is a 22-acre pastoral oasis bordered by barns and cottages. The Smithtown Historical Society hosts a diversified array of events. Programs include an annual heritage fair, summer camp for children, old-time baseball, goat yoga, technology help for seniors, and most recently, a cooking series.

On Tuesday, August 16, at 6 p.m, Chef Stephen Gallagher of The Trattoria in St. James will perform some Long Island summer harvest magic as attendees will get to experience a taste, tips, and techniques, This program will be veggie-centric and the final program of the Cooking with the Stars series in 2022.

“I underestimated the power of food and how it brings people together,” said Priya Kapoor, Executive Director of SHS.  “We were pleasantly surprised by the success of Cooking with the Stars.”

During the height of the COVID pandemic, most 501-C non-profit organizations were faced with fundraising challenges.  A pivot to the great outdoors was made. “The Smithtown Performing Arts Center constructed our outdoor theater during the pandemic for rehearsals and performances. Once they could resume indoors, the outdoor theater became available for use by others,” explained Kapoor.

Kapoor and local food writer, Nancy Vallarella entertained hosting cooking classes at the Smithtown Historical Society years before the pandemic.  Vallarella explained, “We weren’t sure who, what, or when, but once the outdoor theater became available, we had a special where.  Cooking with the Stars was born and the rest fell into place.”

The series was launched in June 2022, and features local culinary businesses and accomplished cooks.

First up, Myra Naseem (Elegant Eating) and Nancy Vallarella (Long Island Locavore) demonstrated Board and Platter recipes and techniques. Chefs Marco Pellegrini and Sabrina Vallorini (Osteria Umbria) followed in July with Italian favorites. A special program in late July honored Smithtown Town Historian, Brad Harris.  Town Supervisor Ed Wehrheim and his wife Diana demonstrated a favorite family tradition, Mussels in White Wine sauce, in his honor.

The Smithtown Historical Society pays tribute to Long Island’s rich history while creating new traditions for the present community.

Tickets for Chef Gallagher’s presentation of Cooking with the Stars at the Smithtown Historical Society, 239 East Main Street, Smithtown are $25 in advance here, $35 at the door (cash or check). For more information, call 631-265-6768.

METRO photo

By Barbara Beltrami

It used to be that melon was melon.  Period.  My mother used to halve or quarter a cantaloupe or honeydew, scoop out the seeds, plunk the salt shaker on the table, and that was melon the only way I knew it. Watermelon got a little different treatment; it was halved or quartered and sliced into triangles, but there was no salt.

But now melon has become a whole new phenomenon. Used in an amazing variety of preparations and dishes, it’s all grown up and no longer a loner, but an actual ingredient in myriad recipes. 

You are probably familiar with cantaloupe or honeydew with prosciutto and watermelon with feta cheese, two winning combos that are testimony to sweet and salty being ideal complements to each other. Maybe you’ve even had melon gazpacho or soup or salad where it’s enhanced by savory herbs, spices and veggies. My mother would be incredulous!

Melon Salad with Shrimp, Prosciutto and Feta

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound medium shrimp, peeled, deveined and cooked

Freshly squeezed juice of one lemon

3 pounds melon, seeded, peeled and cut into bite-size pieces

1/2 red onion, finely chopped

1 jalapeno, seeded and diced

1/2 red bell pepper, seeded and diced

2 teaspoons freshly squeezed lime juice

1/2 tablespoon honey

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste 

8 slices prosciutto, torn into bite size pieces

1/2 cup crumbled feta

DIRECTIONS:

In a large bowl, toss together the shrimp, lemon juice, and melon mixture with onion, jalapeño and bell pepper. Cover and refrigerate at least one hour. In a small bowl, whisk together the lime juice, honey, oil, salt and pepper. When ready to serve, toss shrimp and melon mixture with lime juice mixture and top with prosciutto and feta. Serve immediately with corn bread. .

Melon Salsa

YIELD: Makes about 3 cups

INGREDIENTS: 

Zest from 1 small lime

1/4 cup freshly squeezed lime juice

1 tablespoon sugar

Freshly ground white pepper to taste

3 cups seeded and minced cantaloupe, honeydew or watermelon or a combination 

1 medium cucumber, peeled, seeded and finely diced

1 mango, peeled and finely diced

1 jalapeno pepper, seeded and minced

1 small onion, peeled and minced

Leaves from one sprig fresh basil, chopped

1 garlic clove, minced

DIRECTIONS:

In a small bowl combine the lime zest, juice, sugar and pepper; add remaining ingredients, toss, cover, and refrigerate up to 4 hours. Serve with tortilla chips as an hors d’oeuvre or with grilled beef, pork or chicken

Green Gazpacho with Honeydew

YIELD: Makes 4 servings

INGREDIENTS: 

1 ripe honeydew melon, seeded, removed from rind and coarsely chopped

1 English cucumber, peeled, seeded and coarsely chopped

1 ripe kiwi, peeled and chopped

1/2 cup seedless green grapes, washed, halved

1 cup packed arugula 

1/4 cup chopped basil leaves

1/4 cup cilantro leaves

4 scallions, white and green parts sliced

1 serrano chili, seeded and chopped

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

Freshly squeezed juice of one lime

1 tablespoon sugar

1 ripe avocado, peeled and coarsely sliced or chopped

Salt and freshly ground pepper to taste

1 cup sour cream

DIRECTIONS:

In the bowl of an electric food processor, puree the melon, cucumber, kiwi, grapes, arugula, basil, cilantro, scallions, chili, oil, vinegar, lime juice, sugar, avocado and salt and pepper; stop to scrape bowl often. When smooth, transfer to large bowl, cover and refrigerate until chilled, at least one hour.  Ladle into four soup bowls, top each with a dollop of sour cream and serve with a corn, bean and tomato salad.

Whole Roasted Branzino

By Barbara Beltrami

Branzino/Pixabay

Branzino sounds so much more continental and interesting than sea bass, but in fact, it is the same fish.  Found in the waters off southern and western Europe, branzino has garnered great popularity on restaurant menus and in fish markets. Its flaky sweet meat pleases many palates and renders it adaptable to many preparations and cooking methods. Although it is often cooked and served whole, when filleted it’s also quite delicious. If you are buying the whole fish, look for clear eyes, taut skin and red gills which all indicate freshness. And cooking surfaces should always be well oiled to prevent skin from sticking.

Sautéed Mediterranean Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

4 branzino filets, bones removed, skin on

Coarse sea salt and pepper to taste

1/4 cup extra virgin olive oil

1 cup chopped fresh tomatoes

Finely grated zest from one lemon

2 tablespoons capers, rinsed and drained

1/2 cup pitted kalamata olives, coarsely chopped

1/4 cup dry white wine

2 tablespoons unsalted butter

1/4 cup chopped Italian flat leaf parsley

1/4 cup chopped fresh basil leaves

DIRECTIONS:

Rinse the fillets in cold running water and pat dry with paper towels. With a sharp knife score the skin with 3 diagonal slashes on each fillet, then season with salt and pepper. In a large skillet over medium-high heat, heat oil, then carefully lay fillets, skin side down, in the oil (Be careful of spattering oil). Cook 3 minutes, then carefully flip and cook another 30-60 seconds. 

Remove fish to a platter, tent with aluminum foil and set aside to keep warm. To remaining oil add the tomatoes, lemon zest, capers and olives; cook, stirring constantly, for one minute, then add white wine and cook another two minutes, until wine is reduced by half; stir in butter, parsley and basil and serve immediately with orzo or couscous.

Whole Roasted Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup extra virgin olive oil

4 garlic cloves, peeled and sliced

Coarse sea salt and pepper to taste

4 whole 1 – 1 1/4 pound each branzini, cleaned

1 1/2 tablespoons fresh thyme leaves

1/4 cup unflavored bread crumbs

Freshly squeezed juice of one large lemon

1/3 cup chopped Italian flat leaf parsley leaves

DIRECTIONS:

In a small bowl, combine oil, garlic, salt and pepper; set aside. Preheat oven to 425 F. Wrap the tail of the fish in aluminum foil; season fish inside and out with salt and pepper and rub inside cavity with half the thyme; brush all over with 3/4 of the garlic-oil mixture and place the fish, evenly separated, on a rimmed baking sheet. Roast fish until they are cooked through and flake easily with a fork, about 20 minutes. Meanwhile, combine the remaining thyme, bread crumbs and oil mixture. Coat top of fish with mixture and return to oven one minute, just until bread crumbs start to darken; remove fish from oven, sprinkle with lemon juice and parsley and serve immediately with lemon wedges and tiny roasted potatoes.

Grilled Branzino Fillets with Fennel

YIELD: Makes 4 servings

INGREDIENTS: 

2 teaspoons za’atar

2/3 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/2 teaspoon fennel powder (fenugreek)

Four 8-ounce branzino fillets with skin on

1 tablespoon orange juice

2 tablespoons freshly squeezed lemon juice

1 garlic clove, bruised

1 fennel bulb cleaned and finely diced

1/2 cup chopped fennel leaves

1 orange, peeled, pith removed and diced

DIRECTIONS:

Preheat grill to medium. In small bowl combine half the olive oil, salt and pepper and fennel powder. Brush fish with mixture, then grill, skin side down, 3 – 4 minutes until skin is crisp; carefully turn and grill one more minute, just until it is white and flakes easy with a fork. Meanwhile, in a medium bowl, combine the remaining olive oil, salt and pepper, orange juice, lemon juice and garlic. Let sit a few minutes so garlic flavor can infuse mixture, then remove  and discard garlic. Toss diced fennel, fennel leaves and orange with mixture, then spoon over cooked fish. Serve immediately with rice pilaf.

Asian Style Green Beans. METRO photo

By Barbara Beltrami

If you think this column is going to be about that ubiquitous traditional casserole made with green beans, cream of mushroom soup and French fried onion rings, it’s not. It’s going to be about fresh green beans, aka string beans, young and slender and just off the vine because green beans, like so many other veggies, just taste so different, so much better when they’re fresh picked, and now is the season to take advantage of that. 

You can make them part of a Ligurian pasta dish with potatoes and basil or you can just douse them with lemon juice and olive oil or toss them into a salade Nicoise. You can do the old standby, green beans almandine, or an Asian stir-fry. Or you can try them sautéed with cherry tomatoes, or with hazelnuts and citrus zest or dipped in batter and fried, or even left raw and dunked in your favorite dip.

Pasta with Pesto, Green Beans and Potatoes

YIELD: Makes 8 servings as first course, 4 servings as main course.

INGREDIENTS: 

2 1/3 cups packed fresh basil leaves

1/3 cup pignoli nuts

2 garlic cloves, peeled and chopped

1/2 cup or more extra virgin olive oil

1/2 cup or more freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 pound potatoes, peeled and quartered

1/2 pound fresh green beans, trimmed and cut into one-inch lengths

1 pound spaghetti or linguine

DIRECTIONS:

In the bowl of an electric food processor, combine the basil, pignoli nuts, garlic, oil, cheese, and salt and pepper; process, scraping bowl often, until a smooth consistency is achieved. To a large pot of boiling salted water add the potatoes and cook until they are not quite al dente, about 5 to 8 minutes; add green beans and continue cooking until potatoes are tender and beans are bright green and tender, about another 5 to 10 minutes. With a slotted spoon, remove potatoes and beans and set aside to keep warm; when potatoes are cool enough to handle, cut them into one-inch cubes. To the potato and green bean water add the pasta and cook according to package directions; drain, transfer to large bowl, add vegetables and pesto and toss to coat thoroughly.  (If mixture seems too dry, add a little of the cooking water to it.) Serve hot with a tomato and onion salad.

Asian Style Green Beans

YIELD: Makes 4 servings

INGREDIENTS: 

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons chunky peanut butter

1/4 teaspoon hot red pepper flakes

2 tablespoons peanut oil 

2 tablespoons chopped shallot

2 teaspoons minced peeled fresh ginger root

1 pound fresh green beans, trimmed

2 tablespoons sliced scallions

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and hot pepper flakes. In a large skillet heat oil over medium heat, then add shallot and ginger and, stirring frequently, saute about two minutes, until tender and a little crisp; add green beans and stirring frequently, saute until al dente; add sauce, toss to coat thoroughly, top with scallions and cilantro and serve hot with grilled fish and rice.

Beer Batter-Fried Green Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup beer

1 cup flour

Salt and freshly ground pepper to taste

Vegetable oil for frying

1 pound green beans, trimmed

DIRECTIONS:

In a medium bowl, whisk together the beer, flour, salt ad pepper. In a large skillet, heat oil over medium-high heat to 375 F. When oil is ready, dip the beans in the batter, let excess oil drip off, then being careful to avoid getting spattered, gently drop the beans into the oil; fry in batches, and when they are golden brown and crisp, after about 5 to 8 minutes, with a slotted spoon remove them to drain on paper towels. Serve hot or warm with margaritas or dry white wine.

Pistachios. Pixabay photo

By Barbara Beltrami

Someone brought me a huge bag of pistachios last week and after shamelessly bingeing on them, I went on a quest to find other ways to use them. They had to be good, I thought,  in a semifreddo recipe I had and would add a nice crunch to summer salads. I tried a  pesto with the pistachios instead of pignoli nuts and was very pleased and also made a pistachio-crusted salmon which was a big hit.

I still want to try them in crumbles as well as in a crust for fresh fruit pies and tarts and also pureed with cheeses or yogurt to make dips and spreads. 

So, merrily snacking on the pistachios as I set to work, I did some homework and came up with these recipes. If you don’t like them, there’s always pistachio ice cream, everyone’s favorite, it seems, except mine.

Zabaglione and Pistachio Semifreddo

YIELD: Makes 8 servings

INGREDIENTS: 

5 large egg yolks

3/4 cup sugar

3 tablespoons dry Marsala

3 large egg whites

3/4 cup heavy cream

3/4 cup chopped unsalted pistachios

DIRECTIONS:

Line a 9 x 5 x 3” loaf pan with plastic wrap; leave a 2” overhang on the top edges and chill the pan in the freezer. In the top of a double boiler beat together the egg yolk, 1/4 cup of the sugar and the Marsala until well blended. Place over simmering water and beat until the mixture has quadrupled in volume; remove from heat and place the bowl with the mixture in a larger bowl of ice water and, stirring occasionally, let cool.  

In a large bowl beat egg whites until frothy, gradually add the remaining half cup of sugar and beat just until mixture holds soft peaks. In a large chilled bowl beat the cream until it holds soft peaks, gently but thoroughly fold in the egg whites; fold in the yolk mixture and then half a cup of the pistachios. Scrape mixture into prepared pan, cover with plastic wrap and freeze for at least 8 hours. Unmold the semifreddo onto a serving dish, sprinkle with remaining 1/4 cup pistachios; slice and serve with fresh raspberries and espresso.

Orecchiette with Pistachio and Basil Pesto

YIELD: Makes 6 servings

INGREDIENTS: 

1 pound orecchiette pasta

1 cup shelled unsalted pistachios

1 cup basil leaves

1/2 cup extra virgin olive oil

1/4 – 1/3 cup freshly grated Parmigiano Reggiano cheese

3 garlic cloves

Salt and freshly ground pepper to taste

DIRECTIONS:

Bring a large pot of salted water to a boil; cook pasta according to package directions. Meanwhile in the bowl of a food processor combine the pistachios, basil, oil, cheese, garlic and salt and pepper; process, scraping sides of bowl often, until mixture reaches a smooth consistency. Reserving one cup of the cooking water from the pasta, drain it. In a large bowl, toss the pasta with the pesto, and add the reserved pasta water as needed to achieve the desired consistency. Serve hot or warm with a tomato salad and foccaccia.

Pistachio-Crusted Salmon

YIELD: Makes 8 servings

INGREDIENTS: 

One 2 1/2 pound side salmon, skin on

Freshly squeezed juice of two lemons

1/4 cup prepared mustard

1 cup shelled unsalted pistachio nuts

1/2 cup unflavored bread crumbs

1/4 cup olive oil

1/2 cup chopped flat leaf parsley

Sea salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 350 F. Place salmon, skin side down, on a baking sheet. In a small bowl, combine lemon juice and mustard and brush lightly on top of salmon. In a food processor, combine the pistachios, bread crumbs, olive oil, parsley, salt and pepper. Sprinkle  mixture evenly over lemon and mustard mixture on salmon. Bake until salmon reaches desired doneness, about 15 to 20 minutes; remove to serving platter and let sit about 5 minutes. Serve with a tossed green salad or fresh asparagus.

Cucumbers slices

By Barbara Beltrami

It may not be a popsicle or a slushy or an ice cold beer, but as veggies go, a cucumber(especially an English one) is, as the cliche goes, really cool. Put a slice or two in whatever your preferred hydration source is, be it a martini or spring water; use a few slices to soothe puffy eyes or a sunburn. Or make the cucumber the main ingredient of a salad, soup or refreshing drink. It marries well with citrus, yogurt, cream and herbs, especially dill, as you will see from the following recipes.

Cucumber-Dill Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 large English cucumber

3 tablespoons apple cider vinegar

1 tablespoon sugar

Salt and freshly ground pepper to taste

Half a Vidalia onion, thinly sliced and broken into rings

1/4 cup fresh dill, chopped

2 tablespoons chopped fresh chives

DIRECTIONS:

Peel and slice cucumber into paper-thin discs. In a large bowl combine the vinegar, sugar, salt and pepper. Whisk vigorously, then add cucumber, onion, dill and chives and toss thoroughly to coat. Cover and refrigerate for a few hours or serve at room temperature with pumpernickel bread and unsalted butter.

Cold Cucumber Soup with Lobster

YIELD: Makes 8 servings

INGREDIENTS: 

Two 16-ounce containers Greek yogurt

1 1/4 cups light cream

3 English cucumbers, unpeeled and chopped

3/4 cup chopped red onion

8 scallions, both white and green parts sliced

Salt and freshly ground pepper to taste

1/4 cup chopped fresh dill

2/3 cup freshly squeezed lemon juice

1 pound cooked lobster meat, cut into bite-size pieces

8 cucumber slices, for garnish

DIRECTIONS:

In a large bowl combine the yogurt, cream, cucumbers, onion, scallions, salt and pepper; transfer in batches to a food processor and process until it has the consistency of a coarse puree. Transfer to another bowl and when all batches have been processed, stir in the dill; cover and refrigerate until very cold, 2 to 3 hours. Just before serving stir in the lemon juice and sprinkle with lobster pieces.  Garnish with cucumber slices before serving.

Cucumber Raita

YIELD: Makes about 4 cups

INGREDIENTS: 

2 cups plain Greek yogurt

2 cups grated unpeeled English cucumber

1 garlic clove, minced

Leaves from 4 sprigs fresh mint, finely chopped

Salt and freshly ground black pepper to taste

2 tablespoons raisins

DIRECTIONS:

In a large bowl thoroughly whisk the yogurt until it’s creamy and smooth; add the cucumber, garlic, mint, salt and pepper and raisins; stir, cover and chill. Serve with curry or any spicy grilled meat or poultry.

Cucumber Margarita

Cucumber Margarita

 

YIELD: Makes 2 cocktails

INGREDIENTS: 

1 wedge or slice of lime

Coarse salt

3 ounces tequila

1 teaspoon orange liqueur

3 ounces key lime juice

1/2 cup peeled and seeded chopped cucumber

2 tablespoons sugar

6 cilantro leaves, chopped

2 dashes Tabasco sauce

6 ice cubes

2 cucumber slices

DIRECTIONS:

Wipe the rims of two margarita glasses with the lime, then dip the rims in a shallow dish of coarse salt. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, Tabasco sauce and ice cubes; blend for one minute, then immediately pour into prepared glasses and garnish with cucumber slices. Serve with chips.

Filet Mignon with Blue Cheese Chive Butter

Pair Perfectly Grilled Steak with a Cool, Creamy Sidekick

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

YIELD: Serves 2

INGREDIENTS:

Blue Cheese Chive Butter:

4 ounces unsalted butter, cubed

4 ounces blue cheese

1 tablespoon fresh chives, minced

1/4 teaspoon kosher salt

1/4  teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons

Omaha Steaks Private Reserve Rub

DIRECTIONS:

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

See video here.