My Tomatoes Runneth Over...

If you are a tomato person, you will want to check back here from time to time and here's why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes...  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift.

My point is, sometimes food doesn't need fussing with.   When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own.  If something is at it's absolute best, let that be the focal point.
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise.  Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. 
This is the salad to make when everything you have is at it's peak.

This salad is the perfect light and refreshing side to grilled fish or chicken.  It is a healthy swap for  potato chips when you need something with a little crunch and texture alongside your sandwich.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. 
The mix of colors will also make it more visually appealing.

Tomato & Cucumber Salad

1 English cucumber, quartered & sliced
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole
1 cup marinated quartered artichoke hearts
1/2 cup pitted mixed olives
1/4  lemon, sliced paper thin
1 tsp lemon thyme (or regular thyme), chopped
2 tbsp Italian parsley, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh chives, chopped
3 - 4 tbsp Olive oil
1- 2 tbsp fresh lemon juice
1/2 tsp salt
pinch pepper

-Place all ingredients in medium bowl and mix to combine.  I usually let it sit for 10 minutes or so, that's about the extent of my patience.   Dig in!

On the Go...

It's finally summer and you know what that means...  picnics, barbecues and long days at the beach.
This pasta salad is perfect for taking on the go.  It is light, yet substantial and dressed in a light vinaigrette, so no worries over gloppy mayo sitting out in the sun.

I love this particular pasta salad because of all the veggies in it and you can even add more...  broccoli, julienned zucchini, summer squash, cauliflower, red bell pepper, summer beans, etc. would all be great in this salad.  The beauty of summer is that so much fresh, gorgeous produce is available! 

One of my goals in summer is to avoid turning on the stove most days...  The black tar roof of the building I live in is my ceiling, need I explain further how I have come to understand what a roast chicken must feel like in the oven?!

Another goal, I'll be honest is to make enough for left-overs.  I made a big bowl of pasta salad that will feed me for a few days.   I can have it for lunch the next day and maybe as a side for dinner the day after that... or with the 4th of July celebrations right around the corner I will pack it up and take it with me to a barbecue to enjoy with friends.


Mediterranean Pasta Salad

• 1/2 lb orzo (tri-color if you can find it)
• 2 tbsp sherry vinegar
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/3 cup marinated, quartered artichoke hearts
• 1/2 cup grape tomatoes, cut into quarters
• 1/4 cup sun-dried tomatoes, thinly sliced
• 1/2 cup cucumber, quartered & thinly sliced
• 1/4 cup pitted, oil-cured black olives
• 1/3 cup feta, crumbled (or ricotta salata if you don't like feta)
• 1 tbsp lemon zest, grated
• 1 tbsp capers
• 2 tbsp fresh dill, finely chopped
• 1/4 bunch parsley, finely chopped
• kosher salt & freshly ground black pepper

Cook orzo according to package instructions.   Toss orzo with olive oil to coat pasta.
Add remaining ingredients and toss to combine.  Season with salt & pepper.
Eat!

Flour, Salt, Water, Yeast

These basic four ingredients that most of us already have in the pantry plus a few other add ins and that's all that is needed to turn a few basic ingredients into focaccia.

I had been thinking about making it for months, but for one reason or another talked myself out of it every time... until now.  I was thinking that it was such a hassle (it's not) and that it would be a process (it hardly qualifies as work) to make it...  blah, blah, blah.   It had been awhile since I had made focaccia and I had just forgotten how ridiculously easy it is. 

It is as simple as weighing some flour, mixing yeast & water and turning on a mixer.   I should be ashamed of myself for putting it off for so long, especially when it really is that easy.

If you don't have a kitchen scale, a cup of flour weighs approximately 5 ounces. 
There are 16 ounces in a pound, so therefore 1 lb and 4 ounces of flour is 20 ounces.  Divided by 5 gives you 4 cups of flour.  I used a little more than that.  I weighed my flour first and then measured it so I could give you the cup measurement and for me it came out closer to 4 and a half cups.

I know with all this math, I've probably just talked you out of weighing flour but it really isn't all that bad.   Please forgive the math lesson and let's get on with the dough...


Focaccia with Olives, Rosemary & Sea Salt

• 1 lb 4 oz all purpose flour  (approximately 4 - 4.5 cups)
• 2 tsp salt
• 2 cups warm water (about 100°)
• 1- 1/4 oz pkg dry yeast
• 2 fluid ounces olive oil
• 2 big sprigs fresh rosemary
• handful of oil cured, pitted black olives
• coarse sea salt (to sprinkle on top)

If you aren't a fan of olives (personally, I can't even conceive of it), then use something else in place of them.  Caramelized onions or shallots are great on top of focaccia, you could also skip it all together and just use sea salt & herbs.


In the bowl of a stand mixer, combine flour and salt. 
In a separate bowl, whisk water and yeast together, then add oil.

On low speed, add water mixture to flour mixture.   Mix for about 2 minutes until the dough is smooth and thoroughly combined.

Cover dough and allow to rise until doubled.

Turn dough out onto an oiled baking sheet and (with oiled hands) stretch dough into the pan.  Using your fingertips,  make indentations about an inch apart over the surface of the dough and add olives, rosemary and a sprinkling of coarse salt.

Cover with lightly oiled plastic wrap and let the dough proof until double.

Bake at 450 degrees for 20 - 25 minutes until golden brown.

* for the oil in this recipe, I infused arbequina olive oil with garlic and rosemary, it imparts more flavor to the bread than plain olive oil. 

Use the leftover oil for sauteing veggies, chicken, meat, etc...

Cod & Tapenade

Some things just go together...  peanut butter & jelly, bacon & eggs,  mashed potatoes & gravy,  champagne & ...  hell, ANYTHING.

For me, another one of those pairings is fish and any kind of salty condiment.  I love salt.  I know it isn't good for you in excess,  but I can't help it.  There are at least 8 different kinds of salt in my kitchen at this very moment.  Smoked Salt, Truffle Salt, Hawaiian Pink Salt, French Sea Salt, Kosher Salt,  Maldon Salt, Australian Pink Flake Salt, Sel Gris,  but NEVER idiodized table salt.

I am not alone in this near-obsession.  As is the case with most Chefs, we have a salty palate.  What I mean by that is we are so accustomed to highly seasoned food that for the average person it can be a bit too salty. (My Mom used to tease me that she was going to buy me a salt lick at the feed store by our house).

To feed my addiction,  I made olive tapenade.  It is one of the most delicious things and it will keep in your refrigerator for over a week.  It can be eaten on its own:  spread of a piece of warm, toasted baguette, or use it as a flavoring on a piece of fish for example.  Luckily for me I have a great  fishmonger a few blocks away, which brings me back to some things just go together...  Fish loves salt.  It doesn't have to come from actual salt,  it can come from bacon, capers or olive tapenade!  If you think about it, it makes perfect sense.  Where do fish live?  (in salty ocean water...)

When cooking fish,  it is important to let the flavor of the fish really come through.  Don't mask it with too many flavors, spices or heavy condiments,  just give it a boost with something flavorful and delicious.  When using something like olive tapenade,  a little goes a long way.  It is very salty,  so try not to be too heavy-handed with the seasoning on your fish.

This works well with a firm-fleshed mild white fish like cod or halibut,  but i wouldn't do this with lemon sole or any other delicate fish.  For that,  all one would need is a little salt & pepper and a squeeze of lemon.


Olive Tapenade
2 cups mixed olives, pitted (kalamata, nicoise, picholine, arbequina,etc)
1 sprig thyme, finely chopped
2 sprigs rosemary,  finely choppped
1/2 bunch parsley,  washed & finely chopped
2 TB capers
2 anchovy fillets
1/4 c. extra-virgin olive oil

- Put everything except the olive oil into the food processor & blend until combined and roughly chopped.
- Using the pulse  button, slowly add in the olive oil until incorporated.


For the fish:
1- 6 ounce portion of cod (about an inch thick)

- Heat 2 tablespoons of olive oil in a saute pan, over moderately high heat ( use a non-stick pan, unless you enjoy living dangerously...)
- Season fish (lightly) with salt & pepper.

Make sure your pan is hot before you put the fish in.  You want to have a nice golden crust on it and if you don't hear that "sizzle" when the fish goes in,  take it out and wait for the pan to heat up a little more.

Cook the fish for 3-4 minutes each side, squeeze a little lemon over it and add a teaspoon of tapenade.

Cod with Olive Tapenade