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Summer Tomato & Garlic Bread Salad
from Austin Junior League's Austin Entertains
presented by Chef Abigail Bird Donovan of Culinary Travels
Serves 4 to 6
Ingredients:
1/3 extra virgin olive oil
3 garlic cloves- minced
6 (1-inch thick) slices of Italian style bread
3 T. aged balsamic vinegar
4 large ripe tomatoes- cut into 3/4-inch pieces
1 (14-ounce) can artichoke hearts- drained & quartered
8 ounces fontina or mozzarella cheese- cut into 3/4-inch cubes
4 green onions- thinly sliced
8 basil leaves- thinly sliced
sea salt and freshly cracked pepper to taste
Combine the olive oil and garlic in a bowl and mix well. Reserve half
the olive oil mixture for the salad. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for two minutes per side or until light brown. The bread slices can be grilled or toasted over a gas grill. Cut each slice into 1-inch cubes.
Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and
basil and mix gently. Season with sea salt and pepper. Serve immediately.
This is an excellent recipe for very ripe tomatoes and a terrific dish for picnics or outdoor summer grilling. Use the best and freshest ingredients available for optimal flavor.
Gazpacho
Ingredients:
1 clove garlic
2 teaspoons kosher salt
1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
1/2 pound cucumbers, peeled, seeded, and roughly chopped
1/2 green bell pepper, cored, seeded, and roughly chopped
2 scallions (white and green), roughly chopped
1/4 jalapeno, stemmed and chopped with seeds, if you like the heat
1/4 cup roughly chopped fresh flat-leaf parsley (1/2 small bunch)
2 tablespoons roughly chopped fresh mint leaves
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon sherry vinegar
1 1/2 cups chilled tomato juice
4 ice cubes
On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook’s knife.
Mix the garlic, tomato, cucumber, bell pepper, scallion, jalapeno, parsley, and mint in a large bowl. Season with the salt and pepper, to taste. Stir in the olive oil and sherry and toss well.
Divide among chilled soup bowls and serve
Topping mixture:
1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper
Toss all ingredients together and use as garnish for gazpacho
Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Store in the refrigerator for at least 1 hour for the flavors to come together.
Fish Soup
by Chef Jesse Griffiths of Dai Due
INGREDIENTS:
1 med red snapper fillet, cut into 1” pieces (reserve bones)
1 each of onions, carrots, celery, peppers and leeks, chopped
Bay leaves
Garlic & ginger, chopped
Fresh thyme, oregano, marjoram, cilantro, or parsley, chopped
Pinch each of coriander, fennel seeds and cumin
A little orange zest
A handful of peeled, chopped tomato, or canned tomato
White wine
Olive oil
Salt & pepper
DIRECTIONS:
Make stock with the fish bones: cover the bones with cold water, add bay leaves, onions and carrots. Simmer for 45 minutes; strain; reserve the stock.
In a large, heavy-bottomed pot, gently cook the vegetables, bay leaves, herbs, spices and zest in olive oil until soft. Season with salt. Turn the heat to high and add the tomato, stirring and breaking up the tomato. Cook until the tomato is starting to stick to the bottom of the pot, about 10 min. Add the wine and stir well. Add the fish stock and bring to a boil. When ready to serve, remove from the heat, add the pieces of fish and allow them to poach in the hot liquid for about 3-4 min. Check the seasoning and ladle the hot soup into bowls adding the chopped herbs.
DaiDueAustin.com
Barr Mansion Spiced Pumpkin Pie
Pie Crust:
2 1/4c AP Flour
1/2c finely ground pecans, toasted
1t salt
1T sugar
1/2c ice-cold butter
1/2c ice-cold shortening
1/3c sour cream
2T ice water
Combine flour, pecans, salt and sugar in food processor. Add butter and shortening until mixture resembles coarse meal. Add sour cream. Do not over process. Form dough into 2 disks. Wrap and refrigerate. Roll dough into 12 inch circles. With leftover dough make decorative dough trimmings.
Filling:
30 oz. pumpkin puree
7 large eggs, lightly beaten
2/3c molasses
1/3c sugar
1/2t salt
1 T ground ginger
1T ground cinnamon
1/2t allspice
1t nutmeg
1/2t pepper
2c sour cream
1c heavy whipping cream
2T milk
Combine the pumpkin, eggs, molasses, sugar, salt, ginger, cinnamon, allspice, nutmeg and pepper. Whisk until smooth. Blend in sour cream and heavy cream. Whisk until smooth and no white streaks are visible.
Preheat oven to 350. Divide pumpkin filling between the 2 chilled pie crusts. Brush milk along the edge of the pastry. Overlap the decorative cutouts around the edge of the pastry. Brush with milk and sprinkle with sugar. Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles.
Barr Mansion Farm Market Assortment of Ginger Roasted Fall Vegetables
Hard squash, chopped up, skins on 12#
Other local fall vegetables, cubed or cut into strips, sautéed gently in olive oil
Toss with:
1/4c Fresh Ginger
1/2c Maple syrup
1/2c Olive oil
1t Cinnamon
1t Allspice
3t Salt
Peel and chop ginger. Put ginger with remainder of ingredients in blender. For winter squashes boil in water with skins on. Toss with dressing.
Beet Ravioli
by Chef Teresa Wilson of Aquarelle
STEP 1) BEGIN WITH
2 fresh beets.
1 tsp finely minced garlic.
1 tsp finely minced shallot.
4 tbsp xvoo.
4 tsp rice wine vinegar.
Sea salt and pepper to taste.
STEP 2) PREPARE THE BEET
Peel and thinly slice the beets. Using a 2" ring mold cut beet slices so they are uniform in size. Mix all ingredients together in a bowl. Set aside. Hint- try to find beets of similar size.
STEP 3) SAUCE
2 large yellow tomatoes- remove seeds and medium dice.
2 1/2 tsp finely chopped chives.
1/2 cup of good quality xvoo.
1 tsp of sherry vinegar.
Sea salt and pepper to taste.
2 tsp basil, cut in chiffonade.
Mix all the ingredients together. Set aside.
STEP 4) HAVE FILLING READY
2 - 8 oz tubs of West Wind Dairy Jalapeno Cilantro Goat Cheese
STEP 5) ASSEMBLE THE RAVIOLI
Remove beets from liquid. Place 1 tbsp of cheese in center of beet slice. Top with another beet slice and press along edges to seal. Finish assembling all beet slices. Makes about 20 raviolis.
STEP 6) PLATING
Place large spoonful of yellow tomato mixture in center of plate and top with 4 -5 raviolis. Garnish with basil.
VARIATIONS
1) To add a little sweetness to the sauce, try adding Watson Farms tomato jelly to the sauce.
2) Use a yellow beet and red tomatoes for the sauce.
3) Instead of leaving them raw, the beets could be roasted.
Watermelon Salad
Reyna Bishop & Jen Grudza
Yield: 8-10
Ingredients:
1 (5#) watermelon
1 Vidalia or other sweet onion
1/4c Red Wine Vinegar
Salt and Pepper
1/4c extra-virgin olive oil
2 T fresh mint
4 oz feta cheese
6 whole mint sprigs
Procedure:
Step 1. Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside.
Step 2. Peel and slice the onion into rings.
Step 3. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved.
Step 4. Slowly whisk in the olive oik, a few drops at a time. Add in the chopped mint, taste, and adjust seasoning.
Step 5. In a large bowl, combine the melon, onion, and feta.
Step 6. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
Step 7. Garnish with mint sprigs
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