Steak, Tomato & Peach Panzanella With Fresh Mozzarella & Charred Scallion Dressing

Steak, Tomato & Peach Panzanella With Fresh

 Mozzarella & Charred Scallion Dressing

This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that requires very little effort.
Ingredients:

2 strip steaks, about 1 1/2 lbs (680 g) total
6 scallions
1/2 cup + 4 teaspoons EVOO divided + more for drizzling
Salt and freshly ground pepper to taste
2 tbsp (30 mL) white balsamic vinegar
1/4 small red onion, very thinly sliced
1 pkg (500 g) shelf-stable potato gnocchi
2 balls (125 g each) fresh mozzarella
4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces
3 ripe peaches, cut into wedges
1/2 cup (125 mL) loosely packed basil leaves
Directions:
Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

Preheat grill to high.

Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. 

Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.)

To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day.

Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside.

In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely.

Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.

Roasted Eggplant With Vegetables - Vegan

 

Roasted Aubergines (Eggplant) 

With Mozzarella & Olive Dressing

Make the most of seasonal aubergines in a veggie dish that is heavy on the Med.-vibes.  Swap out the cheese for a handful of roasted nuts, or go the other way and mix anchovies in the dressing for added umami.

Ingredients:

2 large aubergines, halved lengthwise

5 tablespoons olive oil

2 tablespoons green or black olives

2 tablespoons (25g pkg.) coriander or any soft herb, leaves picked. 

1 small clove garlic, finely chopped

1 small red chili pepper deseeded and finely chopped ( or 1/2 teaspoon     

    chili flakes)

2 thick slices sourdough bread (or white bread, crusts removed)

4 ounce ball (125 g) fresh mozzarella cheese, drained and patted dry

Lime or lemon juice, or vinegar to serve, optional

Directions:

Preheat oven to 375*F.  Score a criss-ross pattern in the cut sides of the Aubergines.  Put in a roasting pan in a single layer, brush with 2 tablespoons of olive oil and season: roast for 25 minutes. 

Meanwhile finely chop the olives and half of the coriander leaves.  Put in a bowl with the garlic and chili.  Stir in 2 tablespoons olive oil, season and set aside.  Tear the bread in one-inch pieces.  Put on baking sheet and drizzle with remaining 1 tablespoon olive oil.  Spread out evenly.

Turn the aubergine so they are cut-side down and return to the oven for 10 minutes, adding the tray of bread to the top shelf till they are golden and the aubergine are tender.  

Divide the aubergine between two plates cut side up, spoon over most of the dressing, then tear over the mozzarella.  Scatter the croutons on top, spoon over the dressing, and sprinkle over the remaining coriander leaves.  Then squeeze over the lime or lemon juice, with a little vinegar if liked.

Proscuitto, Pasta, And Melon Salad

Prosciutto, Pasta, And Melon Salad

Ingredients:
Salad:
4 cups cooked Gemelli pasta
1/8 cup minced scallions
3 cups fresh cantaloupe, diced
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
8 slices prosciutto slices

Directions
Preheat oven to 370*.  Place prosciutto slices separately on a baking sheet. Bake until crisp, approximately 10 minutes. Allow to cool. Break into strips

Toss ingredients together in a bowl with dressing.

Balsamic Vinaigrette
1 Tablespoon fresh minced basil
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste

Directions
In a food processor or blender, blend together dressing ingredients and adjust to taste. Toss with salad.

Eggplant Parmesan

Eggplant Parmesan

Switching out the traditional chicken and pasta, this eggplant parmesan is a garden-ready version that leaves nothing to be desired! When cooked in slices with Parmesan cheese on top, it's a hearty weeknight meal that feels truly Italian!  Living alone I freeze meal size packages, lay flat and freeze.   After frozen, I vaccum seal with my Seal-A-Meal. 
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Servings 9 servings
Ingredients
2 ¼ lb eggplant sliced ½-inch thick
2 tbsp olive oil
1 tsp salt
1 cup grated Parmesan cheese(approximately)
8 oz fresh mozzarella sliced into ½-inch pieces
For the sauce
1 medium onion diced
1 ½ tsp salt
1 ½ tbsp minced garlic
1 tsp red pepper flakes
2 28-oz cans whole or crushed tomatoes
½ cup chopped basil roughly chopped
3 tbsp oregano roughly chopped

Directions: 
Preheat oven to 450°F. Grease a 9×13 baking dish and set aside.

Lay the pieces of eggplant on two baking sheets and drizzle with 1 tbsp oil. Flip over the pieces and drizzle with the remaining 1 tbsp of oil. Sprinkle with salt and pepper and roast in the preheated oven until browned, 15-20 minutes. Once browned, remove from the oven and place approximately 1 tbsp (adjust for the size of the slice) of Parmesan cheese on each slice. Return to oven and roast until the cheese is melted and golden, 3-5 minutes.

While the eggplant is roasting, prepare the sauce. Heat 1 ½ tbsp olive oil in a 4-quart saucepan. Add the onion and salt. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and red pepper flakes. Stir and sauté for 1 minute. Add the cans of tomatoes. Break up or mash the tomatoes, if using whole, and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by about half, 25-35 minutes. After the sauce is reduced, add the basil and oregano and remove the sauce from the heat.

To assemble, cover the bottom of the baking dish with ½ cup of sauce. Layer with half of the prepared eggplant, shingling or cutting pieces as necessary. Layer half of the sliced mozzarella on top of the eggplant, ripping it into pieces for an even layer. Pour half of the remaining prepared sauce on top then repeat the layers one more time, ending with the remaining sauce on the top. 

Turn down the oven to 375°F. Bake until the sauce is bubbling throughout, about 1 hour.

Remove from the oven and sprinkle with Parmesan cheese. Allow it to rest for 20 minutes before serving to redistribute the juices.

 

Caprese Sandwich with Chicken, Tomatoes, And Peaches

This sandwich epitomizes summer. Make sure the tomatoes and peaches are at their peak to fully capture the essence of the season. If peaches are lacking sweetness, add a drizzle of honey as a cheat!

Ingredients:

1 to 2 ripe yellow tomatoes, sliced
1 ripe peach, pitted and sliced
1½ cups (375 mL) fresh mozzarella di bufala, sliced
8 fresh basil leaves, julienned
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper to taste
4 Italian-style buns
1/4 cup (60 mL) mayonnaise
2 cups (500 mL) roast chicken, shredded (use store-bought rotisserie chicken)

Directions:

1. In a medium bowl, gently toss together tomatoes, peach, mozzarella, basil, olive oil and salt and pepper to taste.

2. Slice buns and spread with mayonnaise. Divide chicken and Caprese salad, including juices, between buns.
3. Slice sandwiches and serve.

Chicken Stuffed With Mozzarella Tomato And Basil

Chicken Stuffed with Mozzarella, 

Tomato and Basil Recipe

Ingredients

2 chicken breasts

Sliced mozzarella cheese

Grape tomatoes; sliced in half

Basil leaves

2 teaspoons Italian seasoning

salt, pepper

2 teaspoons olive oil

Directions:

Place the chicken breasts on a cutting board.

Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. 

Depending on the size of your chicken breast, you’re going to want around 6 to 8 slits per chicken breast.

Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.

Place chicken breasts in a baking dish that has been coated with non-stick baking spray.

Brush each chicken breast with olive oil.

Sprinkle each chicken breast with salt, pepper and Italian seasoning.

Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

How To Make Fresh Mozzarella

How To Make Homemade Fresh Mozzarella

Makes about 1 pound of mozzarella

Adapted from New England Cheesemaking Supply Company.

Ingredients

1 1/4 cup water

1 1/2 teaspoon citric acid

1/4 rennet tablet or 1/4 teaspoon liquid rennet 
   (Not Junket rennet, see note below)

1 gallon milk, whole or 2%, not ultra-pasteurized*

1 teaspoon kosher salt

Equipment

5 quart or larger non-reactive pot

Measuring cups and spoons

Thermometer

8" knife, off-set spatula, or similar slim instrument for cutting the curds

Slotted spoon

Microwavable bowl

Rubber Gloves

*

Directions:

1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.

2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

11. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Additional Notes:

• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

• Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

• Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.