Tomato Time

Tomato Pizza Margarita

Tomatoes with eggplant and feta, served with grilled lamb chops and roasted sweet potatoes.

Debbie floods my street and sidewalk

One of the very best vegetables to grow is tomatoes mainly because tomatoes taste the very worst if you buy the grown-to- ship not to taste varieties sold in grocery stores. This year I grew 16 varieties of tomatoes almost all heirlooms in the most challenging weather conditions ever! There was the drought that went on forever, followed by tropical storm Beryl (she dumped 8+ inches followed by every bug known to tomatoes.) Then came tropical storm Debbie with flooded streets, pools of water all over the yard and some very unhappy chickens! (I have 5 in my urban flock.) Miraculously, we have enjoyed tomatoes for the past month along with the 4 different varieties of basil from my garden. Here are some of my favorite tomato dishes.

1. Caprese salad. Nothing better! layer slabs of tomato, basil and fresh mozzarella cheese. Salt, pepper and olive oil are all you need. If you want to gild the lily, drizzle with balsamic glaze.
2. Tomato sandwich, My husband's fav! Hellman's mayo, basil for lettuce. Yum.
3. Greek shrimp. We get lovely local shrimp here in Jacksonville, FL tasting infinitly better than those foreign farm raised guys. To make the dish, slice tomatoes, salt and let drain for a bit then roast them in a single layer (I use a taster broiler over set at 375) until they just start to color. Sprinkle with thin shavings of garlic, a touch of red pepper flakes, ribbons of fresh basil and top with another single layer of shrimp. Drizzle all with olive oil then sprinkle a generous layer of crumbled feta cheese on the top. Roast until the shrim are just done. Don't overcook! About 10 minutes. I put more fresh basil on top after removing from the oven. Serve with crusty bread, rice or pasta. I make this with canned tomatoes in the winter and change out the basil for dill, oregano, marjoram, whatever I have.
4. Tomatoes and eggplant. Use the Greek shrimp concept and substitute roasted eggplant for shrimp. I roast eggplant  and tomatoes separately at 450 until brown, then combine with other ingredients. this is fab as a sandwich, bruschetta or over rice or pasta.
5. Tomato salad. I love simple tomatoes on a bed  of arugula drizzled with olive oil topped with shaved Parmigiano Reggiano (I am a fan of the real thing, It's expensive but well worth it and a little gives a rel falvor punch. I also like Locetelli Roman, a little friskier with wonderful depth of flavor. This is beautiful with an assortment of heirloom tomatoes.
6. Fried green tomatoes. Soak in buttermilk, dip in cornbread mix then fry!
7. Corn, tomatoes and okra. I grew okra too! Beautiful towering plants that the bugs seem to ingore and that just keep on producing tender little okra pods well into fall.Briefly saute okra just until it's a bit brown. Remove from pan. Add chopped tomatoes and corn (fresh cut off the cob.). cook a few minutes, then add okra. and finish cooking for a few minutes. Don't overcook! I do this with olive oil although I have been know the slip in some crumbled bacon for special occasions.
8. Fresh tomato pasta. Cut up tomatoes, basil and thinly sliver garlic. Salt and red pepper. Let sit while you boil pasta, any kind. toss pasta in the room temp tomato mixture and serve with grated cheese. this is fast and fabulous!
9. Fresh tomato sauce. I saute onions and garlic then deglaze with a splash of wine. Add chopped tomatoes, and a bunch of basil. cook about 10 minutes, remove the basil sprig then puree in the blender. Great go to sauce for just about anything!
10. Pizza! Coming soon... post about making pizza

A Very Dutch Christmas... in Florida

Some years ago my nephew married a tall, beautiful and brainy woman of Bulgarian descent named Tia. She brings much to our family table including a new Christmas day traditional meal. Each year she take our family on a gastronomical journey to another culture by preparing 12 dishes from that country. Past years' repasts included her homeland, Bulgaria, The Czech Republic and the Caribbean. This year we feasted on Dutch food and I do mean feasted! Practicing the modicum of self control I rarely have, I managed to take only a little of each dish so I could enjoy them all. From the ubiquitous herring salad, to the creamy delightful asparagus soup to the extraordinary chicken pie... it was all just too good!

The Menu *

Appetizers

Kaasoesjes (cheese Puffs)

Assorted Dutch gouda Cheese, pickled tiny onions

Terrein van gerookte Limburgse forel (terrine of smoked Limburg trout)

Kiekenpastey (Chicken Pie)

Soup

Zeeuwse mussel soup (Zeeland Mussel soup)

Aspergesoep (Asparagus soup)

Salad

Haringsla (Herring Salad)

Main Courses

Zalm met sinaasappel (salmon with orange)

Amsterdamse rollade (Amsterdam beef roll)

Sides

Potato puree

Kale and mashed potatoes

Desert

Hollandse appeltaart (Dutch apple pie)

Special Drink

Dutch Gin and tonic (Dutch gin tastes very different from English gin. Much more herbal)

*All recipes came from Dutch Cooking by Janny de Moor. Included with the authentic recipes are all things Dutch including history, geography, ingredients, eating habits, festivals and the development of Dutch cooking.

What a wonderful introduction to foods of the Netherlands. Many dishes had cream and/or fish, many were cooked with wine and potatoes appeared in numerous dishes although the preparation was so varied, I didn't even notice that until I read the recipes. The salmon dish could easily find a home on a Florida table.

Salmon with Orange

Pour into man, bring to boil and simmer for 10 minutes...

1 1/4 cup Rhine wine

1 1/4 cup freshly squeezed orange juice

2 Tbsp finely chopped white onion

2 Tsp grated orange rind

pinch each ground cinnamon and ginger

Add

4, 6 oz each salmon fillets

Poach gently for 10 minutes

Remove fish and keep warm.

Boil liquid until thickened and reduced

Season with salt and butter

Garnish salmon with orange slices and cinnamon and serve with boiled rice.

This is really yummy!

Another take away recipe idea from this dinner is the combination of kale and mashed potatoes. What a great idea to get the most from vegetables. Recently I served leftover mustard greens mashed with potatoes.

The idea of celebrating a different culture along with a traditional holiday is a good one. We are reminded that we are all brothers when it comes to good food, family and friends. Of course in order to accomplish this you have to have a very adventurous and ambitious cook. It takes a cook to understand what a feat it was to bring all of this goodness to the table. Bravo Tia!

Homage to Julia

Like so many others whose foodiness today is directly linked to Julia Child, I am reflecting on the many things she taught me. Before lamb legs came boned, I remember learning how from Julia. How to roast a chicken, the art of simple salad dressing, potato leek soup, making omelets, beef Burguignon, Caesar salad, poached whole fish and so many more.

Almost as memorable are all the things that she inspired me to make that I will probably never make again. Things like Gauteau St. Honere, puff pasty balls glued with caramel filled with cream surrounding a pasty round filled with French pastry cream and topped with whipped cream. Of course it was delicious but it took all day to make and made me realizes that I do not like to bake. I also remember making miniature beef Wellingtons to serve to a crowd. They were topped with a pate and were wonderful. Julia also inspired me to make French bread and for years I perfected the technique. Of course that was when you couldn't get good French bread in Jacksonville Florida and now you can. However in Julia's honor I think I may take up bread making again. I will be hosting a dinner party in her honor this Saturday, August 15 on her birthday.

Julia Child's real legacy is in the host of devotees that along with technique developed a real appreciation for incredibly good food. We learned from her that good cooking does not have to be complicated but it does require the very freshest and best ingredients. Although her recipes are very precise she taught us to improvise based on what you have and what you like. Julia Child gave me a passion for good food and good cooking. How I miss her!

Mojitos, Mint and More...

Several years ago before it became fashionable, my friends discovered the magnificent Mojito. One of our favorite watering holes, The Brick, has Mojitos on their martini list and they make a great one. The basic recipe is simple.

3-4 fresh mint sprigs

2 tsp. sugar

1 1/2 oz light rum

1/2 oz orange liquor

1/2 fresh lime

club soda

Muddle the mint and sugar in a tall glass. (That means smash it up, the end of a wooden spoon works great) Squeeze the lime into the glass and add the rum and the orange liquor. I like Bicardi Light Rum and Patron Citronage Orange Liquor. Fill the glass with club soda or other sparkling water (some use Sprite or 7 up but that is too sweet for me) and garnish with another sprig of mint and slice of lime. 

Variations:

• Use simple syrup instead of sugar (Bars almost always do this)
  
• Omit the Orange liquor (its not really part of the basic recipe but I love it)
  
• Add fresh fruit when you muddle. Peaches, raspberries, blueberries, mangoes, strawberries are all terrific.
  

On Easter Sunday we generally have lunch in my garden and my friend Lee sets up a Mojito bar. Sipping Mojitos, we grill a leg of lamb and some seasonal vegetables. 

If you like Mojitos, I strongly recommend that you grow your own mint. It is very easy to grow; so easy that you must be very careful to only plant it where is has definite boundaries or it will take over you whole yard! Grow it from seed, get small plants or find a fellow gardner with some to share. My little crop of mint has been shared with many friend and family. It need some sun to thrive and water although it seems to thrive almost anywhere, well drained soil is definitely a plus. Once you have mint, you will find endless ways to use it in addition to Mojitos.

• Chop it up in tabbouleh
  
• Marinate lamb chops of leg in mint, lemon, garlic and olive oil.
  
• Use in fresh fruit compotes
  
• Flavor iced tea
  
• Tie in bundles and put in your bath water
  
• Make mint sauce for lamb (Boil sugar, mint and vinegar then strain)
  

Home grown lettuce salad

Lettuce is truly one of the easiest crops to grow. I live in North Florida so I can grow lettuce from October until about the end on June. (Lettuce does not like heat and bugs eat everything in sight in the summer here.) I have 4x8 raised beds filled with home made compost. 

A quick composting lesson...

The most important lesson in gardening is that you must start with good dirt. When I lived in an apartment years ago, I used to grow vegetables in bags of store bought compost. Works like a charm but now I am older and wiser and know that you don't need to pay for good dirt, you can make it yourself! Most people throw enough stuff in the trash which ends up in the landfill to make good dirt! I learned to compost and here is how I do it.

In July when I cleaned out those beds, I piled up everything remaining in the beds and added yard waste, kitchen scraps and some composted cow patties and horse manure.  I put a plastic sheet over all through our rainy season and turned the heap regularly. Water, air and Florida heat produced black gold compost in a very short time. 

Now I am collecting yard waste in a separate heap to compost over the winter, It takes longer in the winter however by spring, I should have a nice additional heap of compost to jump start my spring vegetables. 

Back to the lettuce...

I removed leaves, pine straw and debris from the 2 raised beds. I shoveled and raked to brake up the clods of dirt. When I turned the dirt, I saw lots of worms indicating that the dirt was happy I knew it was time to plant. My current crops include...

• Purple Oak Leaf Lettuce - Pretty color, mild flavor)
  
• Arugula (My favorite!) Pleasant tart flavor
  
• Mizuna Tart like arugula, pretty  leaves 
  
• Mesclun mix - I like to find an organic one if I can
  

I mix each packet of seeds with 1 cup of sand and then scatter the sand-seed mixture on the soil. I used 1 packet of seeds for approximately 12 square feet. Then I covered up the seeds with a thin layer of fine peat moss and watered all. As the lettuce begins to grow I thin it and eat the tender young plants. Once you grow your own lettuce you will be spoiled and never want the super market variety again!

Salad

Many salads today contain too many ingredients and mask the flavor of good lettuce. 

Bottled salad dressing is a waste of money.

Use freshly picked, washed and dried greens. Add dressing right before serving and use dressing sparingly. The greens should glisten a bit, not be drowning or soggy.

Home made salad dressing

1 part vinegar or lemon juice - vinegar can be white or red wine, balsamic, rice wine, apple cider

3 parts great extra virgin olive oil

salt and pepper

Whisk together or shake in a small jar

Nice to add a few of these ingredients depending on you menu...

• Blue cheese - I like Gorgonzola or Maytag Blue, Crumble your own, it tastes better
  
• Lemon zest if you use lemon juice
  
• Dijon mustard, either smooth or the country seedy kind
  
• Honey
  
• Citrus fruit, orange or grapefruit sliced or jarred Mandarin oranges
  
• Avocado (I usually use lime juice and add sliced onions with avocado)
  
• Something crunchy like radishes, peppers or jimcana
  
• Edemane
  
• Fresh herbs, my favorites are thyme and basil, I love basil so much, I named my dog Basil (see photo above)
  
• Oven dried tomatoes - Put wedges of great fresh tomatoes in the oven on low heat 275 degrees for about 2 hours. They will be less juicy and the flavors will be more concentrated.
  
• Shaved hard cheese, my favorites are Parmesano Reggiano and Locatelli Romano, shave with a vegetable peeler over dressed salad so the pieces don't break up.
  
• Grated cheese. Riccota Salada is one of my new favorites.
  
• Sliced roasted beets - wash fresh beets, prick with fork, roast in glass container or foil until tender
  
• Young green beans or sugar snap peas steamed until tender crisp
  

Just make sure you don't add too many ingredients! Simple is better.

Kabobs & Brown Rice

Last minute feasting required? Kabob it! Combine meat, poultry, seafood vegetables and/or fruit for tasty grilling.

Recently we had a small dinner party and I didn't go to the grocery store or even decide what we were having until mid afternoon! From my freezer, fridge and pantry, I came up with this menu.

Kabobs:

• Pork loin cut in 1 1/2 inch cubes. Put in baggie with marinade.
  
• Marinated in mix which included: Myer lemon juice, garlic, ginger, dark sesame seed oil, orange juice, orange zest, canola oil, salt and pepper, local honey (the only kind I use!)
  
• Other kabob ingredients: apples, green pepper, red onion. Cut these up in chunks and microwave in covered casserole dish for 2-3 minutes just slightly soften.
  
• Remove vegetables from casserole and make brown rice in same dish.
  
• Soak kabob skewers 30 minutes
  
• When ready to grill, skewer ingredients (3 pork, 2 pepper, 1 apple, alternate with onions)
  
• Skewer remaining ingredients when you run out of pork.
  
• We grilled on a charcoal Weber grill which still has the best flavor and ambiance. We use a gas grill often too.
  
• Grill on medium heat until toasty and caramelized.
  

Brown Rice

• I love brown rice and particularly the short grain variety. For all you rice impaired people, it doesn't get any better that Alton Brown's baked rice recipe. See link.
  
• http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html
• When the rice was done, I tossed it with scallions raisins and almonds.

A tossed salad and crunchy bread sticks completed this wonderful dinner on the deck.

Other kabob combinations:

Lamb

I often dissect a leg of lamb and freeze for grilling.

Marinade in olive oil, garlic, lemon zest, lemon juice and fresh rosemary,

Combine with chunks of eggplant, onion and peppers.

Add toasted pine nuts to the rice. (you can toast vermicelli pieces and add to rice while cooking for a real Mediterranean feeling)

Shrimp and/or scallops, swordfish etc.

Marinade in olive oil, orange juice, fresh thyme,  orange zest and a bit of orange marmalade.

Skewer with pineapple, onions and peppers

Add scallions, orange segments, toasted almonds, cilantro, thyme and golden raisins to the rice.

You get the picture, use what you have and create flavors you like. 

Feasting on Pork... The Ubiquitous Pig

Years ago, my husband's niece Maggie decided to roast a whole pig. With a little help from friends, family and Budweiser, she slathered the swine in Mojo Criollo, a fragrant Spanish marinade and spent the night basting the little porker to its succulent best. Those of us lucky enough to be there when she took
him off the coals, feasted divinely. My husband, Nick's, father was in the hospital after having knee replacements, so we took him what Nick considered to be the best part of the pig, the head. He loved it!


Don't have an entire night, a whole pig and lots of help? You can still feast on pork. I like all kinds of pork and have had my days with ribs or Boston Butt cooked low and slow for hours. Most of the time, I don't have hours and hours and you don't either. Enter the pork loin. I buy it whole from Costco and cut it into pieces of varying sizes for my varying number of people who may show up for dinner and freeze it. For example...

Sauteed pork for 2
I took out 1 piece of pork for 2 and cut it in half. Place each half in a plastic baggie and pound to a nice even thickness. Salt and pepper and saute for about 2 minutes a side until nicely browned. Remove pork from pan and deglaze with wine, add capers, chopped parsley and a splash of lemon. Reduce sauce and pour over pork. Drizzle with a little fragrant olive oil. Artfully arrange pork over smashed potatoes with buttermilk.

Smashed potatoes with buttermilk
No big deal to make!
Simmer potatoes until tender.
Drain and add a little butter salt and pepper. Mash with hand masher in the pan. Add buttermilk.Yum

Grilled pork... Brined Swine
Most of the time, we cook pork loin, and every other meat, on the grill. My latest discovery is that brining makes most meat except beef, and poultry taste better, more tender and more juicy. A simple rule of thumb is 1/4 cup of salt to 1 quart of water. Brine chops for 1/2 to 1 hour, roasts 2-4 hours.
Rinse off brine, wipe dry and cook.
Generally we don't put heavy marinade or basting sauces on any meat.

Grilled Boneless Pork Chops
Cut the pork loin to pieces about 1 inch thick. Brown on the hot part of the grill, finish with the lid closed over a very low or no flame. Don't overcook! Pork tastes best when it is just done or even a little pink. Take it off the grill and let it rest. While the pork is resting, I often grill vegetables.
For example...

Grilled fruit and vegetables
Zucchini
eggplant
red onion
Apples
Cut veges into slices, salt and put on grill until you see niche grill marks.
Take off grill and toss in dressing

Dressing
1 part vinegar or lemon juice, to 3 parts extra virgin olive oil. Whisk and add herbs to taste... basil, thyme, sage, rosemary, garlic, whatever you like.

Of course you can grill any vegetables and many fruits. Add a salad and some bread and you have dinner.