Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8

Heirloom Tomato Pie

Heirloom Tomato Pie

Our daughter Barbara has a beautiful garden which she uses as a primary food source during the growing season.  She is not only an excellent cook but very innovative while being very resourceful.  She found this recipe on "Dishing Up The Dirt" blog.  If you go to the site you will agree, Barbara's photo has more appeal than their published take!

Crust

2 cups almond meal/flour 
3 cloves of garlic, minced
2 Tablespoons fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Cashew Herb Filling
1 cup raw cashews (soaked in warm water for 30 minutes)
2 cloves of garlic, minced
3 Tablespoons fresh lemon juice
1/4 cup fresh basil, diced
2 Tablespoons fresh parsley, diced
1/4 cup water + additional to thin if necessary
1/2 teaspoon salt
Tomatoes
2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
1/2 cup cherry tomatoes, sliced in half
Olive oil for drizzling
salt + pepper
fresh basil, roughly chopped
Serves 4

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Directions:

Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.

Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.

Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.

Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.

Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.

Roasted Shrimp Bruschetta

Roasted Shrimp Bruschetta

This is a recipe from the Tuscan Dining cooking class that I took recently.  This appetizer is absolutely tasty.  Did you know shrimp from Mexico are caught in the coldest waters?

Ingredients:
1 pound Mexican Shrimp - 16 to 20 cleaned,

   defined and butterflied

1 yellow bell pepper, julienne

1/4 cup olive oil

pinch red chili pepper flakes

3 garlic cloves, thinly sliced

1 tablespoons dry white wine

2 tablespoons Italian parsley, rough chopped

1/2 cup heirloom cherry tomatoes, halved

Salt and freshly ground black pepper

3 tablespoons grated Parmesan cheese

2 tablespoons good quality mayonnaise

Garnish 
1 cup pea tendrils
2 mint leaves, chopped
1 teaspoon extra virgin olive oil

Bread
12  1/2-inch slices of baguette
1/4 cup extra virgin olive oil for brushing
1/4 cup unsalted butter, melted

Directions:
Preheat grill or grill pan to medium high heat
Mix oil and butter together.  
Brush each slice of bread on both sides with the oil and butter mixture.  
Grill until crispy and golden.

Preheat oven to 450 degrees.
Combine all of the ingredients except for the mayonnaise and Parmesan cheese.  
Place on a baking sheet and cook for 4 to 6 minutes or until shrimp have turned pink and have cooked through.
Add the mayonnaise to the shrimp mixture and gently fold together.
Evenly divide this mixture among grilled bread, sprinkle with Parmesan cheese and broil for 1 minute.
Top with pea tendrils and mint.

Heirloom Tomato Pizza

Heirloom Tomato Pizza

 Ingredients:

1 recipe pizza dough:

1/2 teaspoon active dry yeast

1 1/2 cups plus 2 tablespoons 

  bread flour

1 teaspoon kosher salt

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Place 3/4 cup lukewarm water in the bowl of an electric mixer.  Rain in the yeast, stir and set it aside to activate for 5 minutes.  

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Add the flour to the yeast mixture and sprinkle the yeast on top.  Fit the mixer with the dough hook attachment, combine on slow for 1 minute, until all of the ingredients come together.  Increase the speed to medium and mix for 2 minutes.  Then increase the speed to high for 2 more minutes.

Immediately turn the dough out on a floured surface and divide it in half.  Roll each ball into a tight round.  Place the balls on a floured baking sheet.  Place the baking sheet in a plastic bag and tie the bag loosely.  Refrigerate overnight (or for two nights).

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The next day. about 1 hour before baking the pizzas, pull the baking sheet out of the refrigerator and leave it in a warm area until you are ready to use the dough.  Makes two 12-inch pizzas.

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Follow the chosen pizza recipe.

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4 tablespoons tomato sauce

4 tablespoons grated Parmesan

3 medium assorted heirloom 

   tomatoes, sliced

8 ounces (2 to 3 balls) buffalo

   mozzarella, sliced into rounds

Kosher salt

Freshly ground black pepper

6 fresh basil leaves

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Directions:

One hour before you start baking, adjust the oven rack to the lower position, put a baking stoneon it, and preheat the oven to 450^F.

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Generously dust the surface of a pizza peel (a flat wooden or metal shovel with  a long handle) with bread flour.  Lightly flour a work surface.

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Working with one ball of the pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down to a disk shape with the palm of your hand.  Once the disk is large enough, drape the dough over your fist and carefully start stretching and expanding the dough underneath to form a round that is 10 to 12 inches in diameter.  (If you're feeling lucky, try tossing the dough over your head in a circular motion.)

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Place the dough on the prepared peel and spread 2 tablespoons of the tomato sauce evenly over the surface, leaving a 1/2-inch border uncovered.  Sprinkle 2 tablespoons of the Parmesan over the tomato sauce.

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Before you put the pizza in the oven, do the "stick test": Shake the peel slightly to make sure the pizza is not sticking to the peel.  If it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath.  Then slide the pizza directly onto the baking stone and bake it for 4 to 6 minutes, until the pizza is slightly browned.

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Using the peel, remove the pizza from the oven.  Arrange half of the tomatoes on top of the pizza, and then arrange half of the sliced Mozzarella over the tomatoes.  Season with salt and pepper, put it back in the oven, and bake for another 4 to 6 minutes until the pizza is browned.  

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Using the peel, remove the pizza from the oven.  Arrange half of the sliced tomatoes on top of the pizza, and then arrange half of the sliced mozzarella over the tomatoes.  Season with salt and pepper, put back in the oven, and bake for for another 4 to 6 minutes-the mozzarella should melt but still maintain its shape and the tomatoes should be warmed through.  (Do not over bake-the tomatoes will start to release too much juice and the pizza will be soggy.)

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Use the peel to remove the pizza and place it on a cutting board.  Let it cool for 2 minutes.  Then top it with half of the basil, slice and serve immediately.

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Prepare second pizza the same way.