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Pasta Salad with Tomatoes and Mozzarella

By Barbara Beltrami

Labor Day may be the official marker for the end of summer, and while the living may not be as easy, the rest of September certainly promises more warm weather for the beach, the backyard and barbecues.

After the hectic shopping for school supplies and new clothes, after those first hectic days of back-to–school, after the practices and lessons and homework it’s still possible to catch an hour or two of daylight to heat up the grill and pretend that just for a little while longer it’s still summer.

Here are three salad recipes for prolonging summer’s pleasures and accompanying whatever you’re grilling. A bonus is that the leftovers are ideal for lunch boxes.

Pasta Salad with Tomatoes and Mozzarella

Pasta Salad with Tomatoes and Mozzarella

YIELD: Makes 6 to 8 servings

INGREDIENTS:

½ cup extra virgin olive oil

¼ cup red wine vinegar

Coarse sea salt and freshly ground pepper, to taste

1 bruised clove garlic

1 pound Rotelle pasta

1 pound mozzarella cheese, diced

2 to 3 cups diced fresh cherry tomatoes

1 firmly packed cup fresh basil leaves, chopped

DIRECTIONS: In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic. Let sit to absorb garlic flavor at least 30 minutes, then remove and discard garlic. Meanwhile, cook pasta according to package directions until al dente. Drain thoroughly. In a large bowl, toss the cooked pasta with the dressing, mozzarella, tomatoes and basil. Add more salt and pepper to taste, if desired. Serve hot, warm or at room temperature as an accompaniment to grilled veggies, meat or poultry.

Quinoa Salad

Quinoa Salad

 

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 ½ cups quinoa, rinsed

3 scallions, trimmed and sliced

One large cucumber

2 cups cherry or grape tomatoes, halved

1 handful fresh flat leaf parsley, rinsed and chopped

1 scant handful fresh mint leaves, rinsed and chopped

1/2 cup extra virgin olive oil

¼ cup red wine vinegar

Juice of one small to medium lemon

Sea salt and freshly ground black pepper, to taste

DIRECTIONS: Cook the quinoa according to package directions. In a large bowl, toss cooked quinoa with remaining ingredients. Let mixture sit for 30 minutes so it can soak up the flavors of the herbs and dressing. Serve warm, at room temperature or cold with grilled meat, fish or poultry.

Fresh Corn and Black Bean Salad

Fresh Corn and Black Bean Salad

 

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Two 14-ounce cans black beans, rinsed and drained

4 ears cooked fresh corn, kernels cut off the cob

1 red bell pepper, diced

1 green bell pepper, diced

1 clove garlic, minced

1 medium red onion, diced

½ cup extra virgin olive oil

Juice of 4 fresh limes

2 tablespoons sugar

1 tablespoon lime zest

1 cup loosely packed fresh cilantro leaves, chopped

½ cup fresh flat leaf parsley leaves, chopped

2 teaspoons ground cumin

¼ teaspoon cayenne

Salt and freshly ground black pepper to taste

DIRECTIONS: In a large bowl, combine the beans, corn, peppers, garlic and onion. In a separate smaller bowl, thoroughly mix the oil, lime juice, sugar, zest, cilantro, parsley, cumin, cayenne, salt and pepper. Pour over bean and corn mixture and toss to coat. Cover and let sit for at least an hour. Serve at room temperature or cold with grilled meat or poultry, tomato salad and taco chips.

Sauteed Zucchini Parmesan

By Barbara Beltrami

Zucchini. They come in all sizes from Neanderthal club to tiny thumb size and everything in between. There’s not much you can do with the former except peel it, scoop out the seeds, cut it into chunks and make a soup or stew. But any small or medium zucchini are excellent stuffed and baked, in a ratatouille, in muffins or tea breads, or just sautéed, all excellent disguises for veggie-phobic eaters.

And then there are zucchini flowers, also delicious stuffed with ricotta or batter fried. If the blossom grows on a regular stem, pick it. If it has a little squash starting on its other end, don’t pick it — it’s going to grow up to be a zucchino. Frankly, I don’t think they have much flavor and are cumbersome to cook, but if you want to go to the trouble, they do look pretty when you serve them. Here are three recipes that use the zucchini bounty of the season in a bread, sautéed and in soup.

Sauteed Zucchini Parmesan

Sauteed Zucchini Parmesan

YIELD: Makes four servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

Four 8-ounce zucchini, julienned

Coarse salt and pepper, to taste

1 tablespoon chopped fresh dill, thyme or oregano

4 ounces grated Parmesan cheese

DIRECTIONS: In a large skillet over low heat, heat butter and oil. Add shallots and sauté until opaque and soft, 5 to 10 minutes. Raise heat to medium, add zucchini and cook, tossing frequently, until just soft and starting to turn brown. Add salt, pepper and herbs. While zucchini is still hot, sprinkle grated cheese over it. Serve immediately with meat, poultry, fish or eggs.

Zucchini-Carrot Bread

Zucchini-Carrot Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

¼ cup white granulated sugar

¼ cup firmly packed brown sugar

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

1 cup grated zucchini

1 cup grated carrot

¾ cup finely chopped walnuts

1 egg, well beaten

Scant ¹/3 cup oil

½ cup milk

DIRECTIONS: Preheat oven to 350 F. Grease and flour a 9- by 5- by 3-inch loaf pan. Stir together flour, sugars, baking powder, salt, cinnamon, zucchini, carrots and nuts. Mix egg, oil and milk together, then combine with dry mixture. Do not overmix. Pour into prepared loaf pan; bake for one hour or more, until a knife inserted in center comes out clean. Cool in pan for five minutes, then invert onto a wire rack. Serve warm or at room temperature with cream cheese, butter, jam or honey.

Zucchini-Arugula Soup

Zucchini-Arugula Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 cups minced onion

3 cups chicken or vegetable broth

2 pounds zucchini

1 bunch arugula (4 to 5 loosely packed cups)

Salt, freshly ground pepper and fresh lemon juice, to taste

½ cup cream

DIRECTIONS: In a medium-large pot, melt butter; add oil and onions, cover and cook over low heat, stirring occasionally until onions are slightly browned and soft, 20 to 30 minutes. Add broth and bring to a boil. Meanwhile, wash and scrub zucchini, trim and coarsely chop. (If the zucchini are very large, it’s best to remove the seeds too.) Add zucchini to broth, reduce heat, cover and simmer until zucchini are mushy. Wash arugula and trim stems.

Remove pot from heat and add arugula: cover and let sit until slightly cooled. Pour soup through a strainer; reserve liquid. In an electric processor puree the solids and one cup of the liquid until smooth. Return pureed mixture to pot. Gradually add 2 to 3 more cups reserved liquid until soup reaches desired consistency. Add salt, pepper and lemon juice.

Ladle into soup dishes and just before serving swirl a tablespoon or so of cream in each one. Serve hot, warm, at room temperature or cold with crusty bread, sliced tomatoes and corn or as a first course.

Corn, Pepper & Manchego Quiche

By Barbara Beltrami

If the bins at a farm stand in August were a stage, corn would surely be the star. Occupying a massive spot in the produce limelight, freshly picked ears of corn tumble over each other vying to be selected after ruthless ripping of their husks, a procedure, by the way, that is useless for determining an ear of corn’s soundness and useful only to render it exposed and passed over. More effective is to run one’s hand or fingers lightly up and down the ear of corn to feel for indentations, a symptom most likely of an earworm or borer having gotten to it.

Nothing beats a freshly picked ear of corn, boiled for 3 to 5 minutes, then slathered with butter, salt and pepper. Want something a little different? Read the recipes below for some ideas for cooking with the queen of summer produce, corn.

Fresh Corn Pancakes

Fresh Corn Pancakes

YIELD: Makes 4 servings

INGREDIENTS:

3 to 4 ears fresh-picked corn

1 cup flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

1 level teaspoon salt

½ cup whole milk

¼ cup heavy cream

2 large eggs

2 tablespoons canola, sunflower or vegetable oil

½ cup unsalted butter, melted and cooled

DIRECTIONS: Cut kernels from cobs. Set aside. In a small bowl, whisk or sift together the flour, baking powder, sugar and salt. In a medium bowl, whisk together the milk, cream, eggs, oil and butter. Add flour mixture and corn kernels to liquid mixture; stir to thoroughly blend. Heat a greased griddle or heavy skillet until hot enough that water sprinkled on it produces dancing bubbles. Ladle batter onto skillet, by one-third cupfuls. Cook over medium heat until edges start to brown and bubbles form in batter. With a spatula, turn pancakes and cook about one minute more, until undersides are golden brown. Serve hot with blueberry or maple syrup and bacon.

Corn, Pepper & Manchego Quiche

Corn, Pepper & Manchego Quiche

YIELD: Makes 6 servings

INGREDIENTS:

One 9-inch pie crust

1 cup shredded manchego cheese

3 large eggs

1 tablespoon flour

1 teaspoon salt

1½ cups half and half

¼ cup melted butter

Kernels from 2 ears fresh-picked corn

1 small onion, minced

1 small green pepper, diced

Freshly ground black pepper, to taste

DIRECTIONS: Preheat oven to 375 F. Line a pie plate or quiche pan with pie crust. Sprinkle cheese evenly over crust. In a food processor, combine eggs, flour, salt, half and half and melted butter until well blended. Stir in corn, onion, green pepper and ground black pepper. Pour over cheese in crust. Bake 45 to 50 minutes until top is golden, filling is slightly puffed and a knife inserted in the center comes out clean. Serve with tomato and arugula salad and crusty French bread.

Grilled Corn with Cilantro-Lime Butter

Grilled Corn with Cilantro-Lime Butter

YIELD: Makes 6 to 8 servings

INGREDIENTS:

12 ears fresh-picked corn in the husk

2 large cloves garlic, chopped

6 tablespoons fresh lime juice

1½ teaspoons coarse sea salt

¾ teaspoon dried red pepper flakes

½ to ¾ cup melted unsalted butter

¹/3 to ½ cup chopped fresh cilantro

DIRECTIONS: Pull back corn husks but leave attached at bottom. Discard silks; pull husks back up around ears. Prepare grill for cooking on medium-high heat. In a blender, puree garlic with lime juice, salt, and red pepper flakes until smooth. Add melted butter and cilantro and puree again until well blended. With cover on grill, cook corn, turning frequently, until kernels are tender, 15 to 20 minutes; let stand until cool enough to handle. Completely remove husks and discard. With a sharp knife remove kernels from cob. In a medium-large bowl toss kernels with butter mixture. Serve hot or warm with grilled eggplant, sliced garden tomatoes with olive oil and scallion and crusty bread.

Basil Pesto

By Barbara Beltrami

Have you ever known anyone who didn’t like the classic basil pesto? Easy to prepare in a matter of minutes, pesto is a no-fuss-no-cook-no-mess-no-fail concoction that is the invention of some ancient culinary genius in Genoa.

Pesto means sauce in Italian and although basil pesto is by far the best known and most popular version, it can actually be made from a variety of herbs and other ingredients. There are six basic ingredients to making pesto. There is the main ingredient such as basil or something with an intense distinctive flavor along with nuts, cheese, garlic, olive oil, and salt and pepper. How much? Good question. It’s one of those things that you do by eye and taste. Although once in a while I tweak the amounts a little. I generally use a handful of the main ingredient, a handful of the nuts, a handful of the grated cheese, one clove of garlic, enough oil to give the pesto the right silky consistency and salt and pepper, to taste.

That being said, I will nevertheless provide you with a few recipes I like. In addition to the classic basil pesto, there are arugula and walnut pesto and sun-dried tomato and olive pesto, to name but a few I’ve tried. Though there’s no space to write about them all here, you might like to use the following recipes as models and also try mint and almond pesto, cilantro and pumpkin seed or spinach and hazelnut. Traditional old-fashioned Italian cooks claim the only real way to make pesto is to pound and grind it together with a mortar and pestle and would be mortified to know that I puree it all in my electric food processor. And while pesto is best loved when paired with pasta, it is also a fabulous embellishment for chicken, fish, omelets, crostini, vegetables and soups.

Basil Pesto

Basil Pesto

YIELD: Makes 2 cups

INGREDIENTS:

2 cups fresh basil leaves

½ cup pignoli nuts

½ cup grated Parmesan cheese

½ cup extra virgin olive oil

One garlic clove

Coarse salt and pepper, to taste

DIRECTIONS: In an electric food processor puree all ingredients except the salt and pepper. Pause occasionally to scrape down the sides of the bowl, then continue pureeing until mixture reaches a silky consistency. Remove from processor bowl and stir in the salt and pepper. Serve at room temperature with spaghetti, gnocchi or a pasta that has a lot of grooves to hold the pesto; crostini, grilled fish, chicken, pork or veggies or as a garnish to soup.

Arugula and Walnut Pesto

Arugula and Walnut Pesto

YIELD: Makes 2 cups

INGREDIENTS:

3 cups arugula leaves

½ cup walnut pieces

½ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Coarse salt and freshly ground pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients except salt and pepper. When mixture has achieved a slightly bumpy texture, remove from bowl and stir in salt and pepper. Serve at room temperature with grilled beef, veggies, fowl or pork, on rye bread crostini, over wide noodles or rigatoni or as a garnish to soup.

Sun-dried Tomato and Olive Pesto

Sun-dried Tomato and Olive Pesto

YIELD: Makes 2½ cups

INGREDIENTS:

2 cups oil-packed sun-dried tomatoes

½ cup pitted oil-packed black olives

½ cup fresh Italian parsley leaves

½ cup freshly grated Parmesan cheese

¹/3 cup extra virgin olive oil

One clove garlic

Freshly ground black pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients until mixture achieves a finely ground consistency. Serve at room temperature over pasta, on crostini or crackers, on grilled chicken, fish or veggies or as a garnish to soup.

By Barbara Beltrami

Like the weather this season, peaches have been remarkably good. If you read my column last week, you’ll remember that I talked about peaches and what ideal desserts are wrought from them. And I also promised you another column about them this week. Well, you’re in for a treat because I’m going to tell you about what wonderful ingredients or complements peaches are for savory dishes.

I’ll bet you’re thinking, “No thanks, I think I’ll just stick with the those peachy desserts.” That’s what I said the first time I was introduced to peaches in a savory dish. But then I became a convert, and you will too after you’ve tasted refreshing peach, arugula, Gorgonzola and pecan salad; peach salsa; and ginger-peachy pork chops.

And by the way, none of this means you can’t have peach dumplings, peach crisp, peach shortcake, peach pie, peach cobbler, peach ice cream or just sliced fresh peaches in wine for dessert. Hey, when they’re this good, you have to go for their gold.

Peach, Arugula, Pecan and Gorgonzola Salad

YIELD: Makes 4 servings.

INGREDIENTS: 1 small head radicchio, washed and shredded or chopped

1 bunch arugula, washed

1 large peach, sliced

¼ cup chopped pecans

¹/3 cup extra virgin olive oil

2 tablespoons wine vinegar

1 tablespoon balsamic vinegar

2 ounces Gorgonzola cheese

Salt and ground black pepper, to taste

DIRECTIONS: In a large bowl, toss together the radicchio, arugula, peach and pecans. In a small bowl, vigorously whisk together the oil, vinegars, cheese, salt and pepper. Just before serving drizzle liquid mixture over radicchio mixture, toss to thoroughly coat, and serve immediately at room temperature with grilled chicken, beef, pork or shrimp.

Peach Salsa

YIELD: Makes 3 to 4 servings.

INGREDIENTS:

1 large peach, pared and chopped

1 medium tomato, chopped

½ cup seeded chopped jalapenos

3 tablespoons chopped fresh cilantro

1 teaspoon fresh lime zest

2 tablespoons freshly squeezed lime juice

Salt and ground pepper, to taste

1 tablespoon extra virgin olive oil

DIRECTIONS: Toss all ingredients together; serve at room temperature. Best if served immediately but can be prepared a couple of hours in advance. Serve with taco chips, crackers, grilled beef or chicken.

Ginger-Peachy Pork Chops

YIELD: Makes 4 servings.

INGREDIENTS:

1 tablespoon vegetable, canola or peanut oil

4 medium pork chops

Salt and ground black pepper, to taste

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

¼ cup orange juice

1 tablespoon freshly squeezed lemon juice

½ cup broth

1 teaspoon grated ginger

2 cloves garlic, minced

4 large firm peaches, sliced

1 tablespoon candied ginger, finely chopped

2 tablespoons chopped peanuts (optional)

DIRECTIONS: In a medium skillet heat the oil. Season the pork chops with salt and pepper. With the heat on medium high, brown the meat, about 2 minutes per side. While the chops are browning, in a medium bowl combine the brown sugar, soy sauce, vinegar, orange and lemon juices and set aside.

Remove the pork chops from the pan and set aside. Add the broth, grated ginger, garlic, liquid mixture and peaches to the skillet. Cook, stirring frequently, over high heat until the sauce is thickened, about 5 to 7 minutes. Add the pork chops, cover, reduce heat to low and cook until meat is cooked through and peaches are soft, about 10 minutes. Place chops on a platter, spoon sauce over them and sprinkle with candied ginger and peanuts. Serve with rice and stir-fried bok choy, broccoli and snap peas.

Peach Dumplings

By Barbara Beltrami

You know it’s really summer when the pyramids of peaches instead of apples greet you at the supermarket. You know it’s summer when you bite into a peach and the juice runs down your chin and forearm and you don’t even care. It’s when dessert is peach dumplings or peach crisp that you’ve baked early in the morning before the kitchen got too hot or you decided you’d really rather just lie in the shade or by the pool and read and nap. So get up with the birds this week, get those peachy desserts in the oven and stay tuned for next week’s column, Peachy Peaches Part II.

Peach Dumplings

Peach Dumplings

YIELD: Makes 6 servings

INGREDIENTS:

Pastry for two-crust pie

6 just ripe medium freestone peaches

6 tablespoons sugar

6 tablespoons unsalted butter

2 cups brown sugar, firmly packed

DIRECTIONS: Make pie pastry, form into a ball, seal in plastic wrap and refrigerate. Meanwhile, pare peaches and be careful to keep peaches as whole as possible. With the tip of a small sharp knife, cut down from stem end of peach into peach and cut around pit to remove it. Fill each cavity left by pit with one tablespoon sugar and one tablespoon butter. Remove pastry from refrigerator and on a lightly floured surface, roll the ball into a 10-inch by 15-inch rectangle, about one-eighth-inch thick. Cut into 6 equal squares. Place a peach on each square; mold pastry around it until peach is completely covered. Place pastry-covered peaches in a deep baking dish and refrigerate 30 minutes.

Preheat oven to 425 F. In saucepan over medium heat, combine brown sugar with half a cup of water and, stirring constantly, cook 5 minutes. Spoon syrup over each dumpling. Bake 10 minutes. Reduce oven temperature to 350 F and, basting with syrup 2 or 3 times, bake 30 to 40 minutes more, until crust is light golden and a sharp knife inserted into peach meets no resistance. Serve at room temperature or warm with whipped cream, vanilla or peach ice cream.

Peach Crisp

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS:

2½ pounds ripe peaches

1 cup flour

1 cup sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 stick soft unsalted butter

DIRECTIONS: Preheat oven to 375 F. Lightly grease an 8- by 8- by 2-inch baking dish. Wash peaches; pare, if desired; remove pits. Slice peaches into prepared baking dish. Sift flour with sugar, salt, and cinnamon into medium bowl. With pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse cornmeal. Sprinkle evenly over peaches. Bake 45 to 50 minutes, until topping is crisp and golden and peaches are bubbly and tender. Serve with heavy cream or vanilla ice cream.

Cherry Clafoutis

By Barbara Beltrami

There’s a bowl of cherries sitting on my kitchen counter, and every time I walk by and pop one into my mouth I think of Irving Berlin’s song about life being just a bowl of cherries and I think, “Really?” But then I remember another line from the song that says “…so live and laugh at it all” and I think, “OK, maybe he was right.”

Before I get any more philosophical, let’s talk about those cherries. True, they are wonderful on their own, and oh so nice to look at when they’re fresh and have a nice green stem and an unblemished dark shiny skin. Like most summer fruits, they don’t last long in that condition, but when they start to go, they also make a darn good clafoutis, pie or scone.

Cherry Clafoutis

Cherry Clafoutis

This a French skillet dessert with a flan-like filling and pitted or unpitted cherries. It couldn’t be easier or quicker to make unless you insist on pitting the cherries, which I always feel I should do if it’s for company.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 tablespoon unsalted butter for greasing

1¼ cups milk

1/3 cup sugar

2 tablespoons cherry liqueur or brandy

2 tablespoons vanilla extract

¼ teaspoon almond extract

6 eggs

Pinch of salt or to taste

¾ cup flour

3 cups pitted or unpitted dark cherries, stems removed

Confectioners’ sugar for dusting

DIRECTIONS: Preheat oven to 350 F. Grease a 9-inch cast iron skillet or baking dish with butter. In a blender or food processor, combine the milk, sugar, liqueur, extracts, eggs, salt and flour; blend until smooth. Pour into skillet, then evenly scatter cherries on top. Bake until a golden crust has formed on top and bottom (lift gently with a spatula to check) and a sharp instrument inserted in center comes out clean. When cooled to warm or room temperature, dust with confectioners’ sugar. Serve with iced coffee or tea in summer and hot coffee or tea in winter or a dessert wine any time.

Cherry Pie

Cherry Pie

Forever linked in American lore with George Washington and his honesty, cherry pie is so much more than the subject of a presidential tale. In fact, it may well be the queen of American fruit pies.

YIELD: Makes 8 servings

INGREDIENTS:

2 crusts for a 9-inch pie

4 cups fresh cherries, pitted

3 tablespoons quick-cooking tapioca

2/3 cup sugar

¼ teaspoon almond extract

2 tablespoons butter

DIRECTIONS: Preheat oven to 450 F. For the bottom crust, making sure it overlaps the edges, line a 9-inch pie plate with rolled-out dough. Mix cherries with tapioca, sugar and extract. Let stand for 15 minutes. Pour into pie plate. Dot with butter. Cover with a second circle of rolled-out dough (be sure to make slits so the steam can escape) or woven lattice strips cut from the dough. Bake 10 minutes at 450 F, then lower heat to 350 F and bake another 35 to 40 minutes, until crust is golden and cherry mixture is bubbly and thickened. Serve with vanilla ice cream.

Cherry Scones

Cherry Scones

Serve these cherry scones warm from the oven and your guests are sure to enjoy them. Scones are traditionally served with jam and clotted cream, a British cross between butter and whipped cream; but it’s hard to find, bothersome to make and not for the uninitiated palate anyway. Really good Irish creamery butter is better, I think.

YIELD: Makes about 12 scones

INGREDIENTS:

2 cups flour plus 2 tablespoons

1 scant teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

5 tablespoons cold butter

3 eggs

¾ cup cream

½ cup pitted chopped fresh cherries

DIRECTIONS: Preheat oven to 450 F. In a food processor, combine the two cups flour, salt, baking powder and sugar. Using pulse button, add the butter, one tablespoon at a time until it is completely blended. Beat two of the eggs with the cream and pulse once or twice only to blend with ingredients in processor. Stir in the cherries (do not pulse). Scrape the dough onto a board dusted with the remaining two tablespoons flour. Knead 10 or 12 times, then press into a one-inch thick rectangle. Using a biscuit cutter or glass, cut dough into 2-inch rounds and place on an ungreased baking sheet. Being careful not to overwork it, press the remaining dough into a new rectangle and repeat procedure. Mix third egg with one tablespoon water and brush tops of scones with it. Bake until golden brown, about 8 minutes. Serve with butter and cherry jam, coffee or tea.

Pan Bagnat

By Barbara Beltrami

Some of you may remember Starkist’s Charlie the Tuna, the suicidal fish who boasted about the superiority of his peers who made it to the cannery. I don’t even know if he’s still around, but I do know that good tuna is a real treat whether it’s white albacore whipped into a salad with mayonnaise and celery and maybe a little onion or belly tuna packed in olive oil and served as part of an antipasto or just a fresh tuna steak, seasoned, then seared on the outside and rare or raw on the inside.

Beyond these basic and familiar tuna preparations are myriad dishes that seem to emanate particularly from the Mediterranean countries and are real palate pleasers. An unusual summer sandwich is something called pan bagnat, French for “wet bread,” composed of tuna, olive oil, vinegar, tomatoes and anchovies plus variable other ingredients on crusty French bread. Now think about a fresh grilled tuna burger with wasabi mayonnaise or tonnato sauce, a creamy tuna emulsion that is as good as a dip as it is as a sauce.

Pan Bagnat

Pan Bagnat

YIELD: Makes 4 servings

INGREDIENTS:

One crisp-crusted baguette about 18 inches long

4 to 6 flat anchovies

¼ cup extra virgin olive oil

1 tablespoon red wine vinegar

½ teaspoon Dijon mustard

½ teaspoon coarse sea salt or to taste

Freshly ground black pepper, to taste

Two 6-ounce cans oil-packed tuna with their oil

One medium red onion, peeled and cut into thin rings

Two hard-boiled eggs, sliced thin

½ cup chopped Kalamata olives

One large firm ripe tomato, thinly sliced

DIRECTIONS: Slice the baguette in half along its length. Scoop out enough of the soft part of the bread inside to make a well in each half. With a fork, evenly distribute the anchovies along the length of the bottom half of the bread. In a small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper and oil from tuna until it forms a creamy emulsion. Place the tuna, onion, eggs, olives and tomato in order given on top of anchovies. Drizzle oil mixture evenly over layered ingredients and immediately cover with top half of baguette. Wrap tightly in plastic wrap, set on a flat surface at room temperature and weight down with a heavy skillet in which have been placed a couple of heavy cans or objects. Let sit at least two hours; then slice into four sandwiches. Serve with potato salad or chips, fruit and cheese and a light red wine or ice cold beer.

Tuna Burger with Wasabi Mayonnaise

Tuna Burger with Wasabi Mayonnaise

 

YIELD: Makes 4 servings

INGREDIENTS:

1 tablespoon sesame oil

1 tablespoon soy sauce

½ teaspoon dried hot red pepper flakes

1 pound ahi or sushi-grade tuna, finely chopped

One egg, beaten ¼ cup minced onion

½ cup bread crumbs

Coarse sea salt to taste

Freshly ground black pepper to taste

1 tablespoon wasabi powder

1/4 cup mayonnaise

4 hamburger rolls

1 cup lettuce leaves, washed and dried

4 slices tomato

DIRECTIONS: In a medium bowl whisk together the sesame oil, soy sauce and pepper flakes. Add tuna, egg, onion, bread crumbs and salt and pepper. Mix thoroughly and form into four patties, cover and refrigerate half an hour. Meanwhile, preheat grill on high and mix wasabi powder with two teaspoons warm water; add resulting paste to mayonnaise and mix thoroughly. Grill tuna patties one and a half minutes on each side for rare, longer for medium and well done. Place on bottom halves of rolls, top with lettuce and tomato and spread top halves with wasabi mayonnaise. Serve immediately with potato chips or french fries and cole slaw.

Tonnato (Tuna) Sauce or Dip

Tonnato Dip

YIELD: Makes 1½ cups

INGREDIENTS:

One 4-ounce jar Italian oil-packed tuna with oil

3 anchovy filets, chopped

1½ tablespoons capers, drained and rinsed

1 tablespoon fresh lemon juice

½ cup extra virgin olive oil

3 tablespoons mayonnaise

1/3 cup chopped Italian flat-leaf parsley

Freshly ground black pepper, to taste

DIRECTIONS: Puree all ingredients in electric food processor until smooth. Cover and refrigerate until ready to use. Serve with crostini, potato chips, crackers, crudités or over simply seasoned pork, fish, chicken, veal or pasta.

By Barbara Beltrami

As June winds down, parties rev up to celebrate graduations, weddings, showers, reunions and everything in between. While hors d’oeuvres from supermarket and warehouse freezers are wonderful and handy, on a hot day nobody really wants to be stuck sliding trays in and out of an oven while everybody else is playing Marco Polo in the pool. Chips with salsa or guacamole may be the default munchies, but, because they are just that, they’re not fare for special occasions. Here are two recipes for hors d’oeuvres that are special but easy to put together and sure to please your guests. Each has at least one popular ingredient and makes a festive presentation as well as a delicious nibble. Picture bruschette with fresh tomatoes and arugula, ham rolls with melon and radishes and endive leaves stuffed with herbed goat cheese.

Bruschette with Fresh Tomatoes and Arugula

Bruschette with Fresh Tomatoes and Arugula

This is the go-to hors d’oeuvre with or without the arugula in many parts of Italy. It is pronounced “broo-skeh-tay.”

YIELD: Makes 12 bruschette

INGREDIENTS:

2 medium ripe tomatoes, seeded and chopped

12 basil leaves, chopped

Coarse salt and black pepper, to taste

¼ cup extra virgin olive oil

12 fresh arugula leaves

12 slices crusty Italian bread

3 garlic cloves, peeled

DIRECTIONS: In a medium bowl combine tomatoes, basil, salt and pepper. Place mixture in a strainer or colander and let stand at room temperature at least one hour to drain remaining juices. Place back in bowl, add olive oil and mix thoroughly. Preheat broiler, grill or oven. Toast bread until lightly browned and crisp on both sides, 5 to 10 minutes depending on heat temperature. Remove from heat and immediately rub each slice with garlic clove. Heap tomato mixture onto bread and place an arugula leaf on top. Serve warm or at room temperature with a chilled light and dry white wine, prosecco, iced tea, lemonade, beer, cocktails or sparkling water with lemon or lime.

Ham Rolls with Melon and Radishes

This is a takeoff on the ever popular melon and prosciutto. The saltiness of the ham, the sweetness of the melon and the crispness and heat of the radishes complement each other.

YIELD: Makes 18 rolls

INGREDIENTS:

18 very thin slices Virginia or Black Forest ham or prosciutto

18 half-inch-thick sticks cantaloupe or honeydew melon

2/3 cup shredded or finely chopped radishes

½ cup chopped basil

DIRECTIONS: On a tray, platter or board, lay out the ham slices, a few at a time. Place a melon stick at one edge of each slice, sprinkle with radishes and basil and roll tightly, starting at filled edge. If necessary insert one or two toothpicks to hold each roll together. Stack on plate or platter. Cover and refrigerate until ready to serve. Serve with beer, cocktails, rose or Beaujolais wine, sangria, iced tea, lemonade or flavored sparkling water.

Endive Leaves Stuffed with Goat Cheese and Herbs

Endive Leaves Stuffed with Goat Cheese and Herbs

This hors d’oeuvre is good in all seasons but especially in the summer when herbs are freshly picked and have intense flavors.

YIELD: Makes 18 to 24 pieces

INGREDIENTS:

Two endives

One 3- or 4-ounce log plain goat cheese, softened

3 to 4 ounces whipped cream cheese, softened

2 tablespoons cream or milk

¼ cup chopped fresh chives

2 tablespoons chopped fresh thyme

¼ cup chopped Italian flat leaf parsley

Salt and black pepper, to taste

DIRECTIONS: Tear or cut the endive leaves from the head; wash and dry. Arrange on platter. In a medium bowl, beat together the goat cheese, cream cheese, cream, herbs and salt and pepper. Spread mixture evenly among leaves. Cover and refrigerate until ready to serve. Serve with chilled dry white wine, cocktails, iced tea, lemonade, white sangria or chilled sparkling water with lemon or lime.

Strawberry Layer Cake

By Barbara Beltrami

Here it is the middle of June and finally the weather has caught up with the calendar. Despite all the rain and unseasonably cold weather that descended upon us at the beginning of the month, local strawberries, undaunted, have made their timely appearance, thank goodness.

Like most other fruits and vegetables, our local strawberries are so much more flavorful than the imported ones we get throughout the year. More sweet and juicy, they easily lend themselves to being eaten without any adornment. But if you insist, a little sugar and some heavy cream poured over them suffices. And if you want to make them the focus of a fancier dish, there are always plenty to choose from.

Although there are many who swear that strawberries are good in savory dishes such as strawberry risotto, strawberry-tomato soup, and strawberry-jalapeno-avocado salsa, give me a strawberry layer cake or a strawberry cheese tart with chocolate crumb.

Strawberry Layer Cake

Strawberry Layer Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

5 to 6 egg whites (depending on size of eggs)

1/8 teaspoon salt

½ teaspoon cream of tartar

½ cup sifted cake flour

¾ cup sugar, sifted

1 quart strawberries, washed and dried

3 tablespoons sugar

¼ cup orange juice

1 pint heavy cream

¼ cup sugar

½ teaspoon vanilla extract

1 pint strawberry ice cream, slightly softened

DIRECTIONS: Preheat oven to 350 F. Grease a 10- by 5- by 3-inch loaf pan. Beat egg whites until frothy and just stiff enough to form peaks, but not dry; sprinkle salt and cream of tartar over top. Gradually and gently sift in ¾ cup of sugar with flour. Gradually add mixture into egg whites, folding it in as you do so. Turn into ungreased loaf pan and bake for 25 minutes or until done. Invert pan onto rack and let stand for one hour or until cool.

Meanwhile hull and slice half the strawberries (leave the remaining half whole but cut off stems); mash the sliced ones with 3 tablespoons sugar and orange juice. Using an electric mixer or egg beater, whip the cream with ¼ cup sugar and vanilla extract. Slice the cake into three layers; spread the mashed strawberries over one layer, then place second layer over them; spread the strawberry ice cream over that layer and top with the third layer. With a spatula spread the whipped cream over top and sides of cake and place whole strawberries, pointed end up, on top. Serve immediately with hot coffee or tea or ice cold milk.

Strawberry Cheesecake with Chocolate Crumb Crust

Strawberry Cheesecake with Chocolate Crumb Crust

YIELD: Makes 8 servings

INGREDIENTS:

Nonstick cooking spray

¾ stick unsalted butter, melted

1 ounce semisweet baking chocolate

One 9-ounce package chocolate wafers, finely crumbled

One 8-ounce package cream cheese, softened

One 14-ounce can sweetened condensed milk

1/3 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

1 quart fresh strawberries, washed, dried and hulled

1/3 cup melted red currant jelly

DIRECTIONS: Spray a 9-inch pie plate with nonstick cooking spray. In double boiler, melt butter and chocolate. In medium bowl, combine mixture with cookie crumbs. Press into pie plate. Refrigerate for one hour. In another medium bowl, gradually whisk together the cream cheese and milk; add lemon juice and vanilla and stir thoroughly. Pour into chilled pie crust; top with whole strawberries, pointed end up. Brush with jelly. Refrigerate for at least 3 hours before serving with coffee, tea or milk.

Strawberry Margaritas

Strawberry Margaritas

 

YIELD: Makes 4 margaritas

INGREDIENTS:

1 quart fresh strawberries, washed, dried and sliced

2½ cups crushed ice

½ cup freshly squeezed lime juice

¼ cup sugar

5 lime wedges

¼ cup orange liqueur

¼ cup coarsely ground sea salt

4 sprigs of mint

DIRECTIONS: In a blender, combine strawberries, ice, lime juice, sugar and orange liqueur. Pulse until smooth. Rub rim of each glass with a lime wedge, then turn glass upside down and dip in salt to coat. Pour into four cocktail glasses and garnish each glass with a lime wedge and sprig of mint. Serve with pesto crostini, salsa and tortilla chips, a wedge of manchego cheese, tacos, burritos or empanadas.