Country Tuscan Salad

Once of my most vivid food memories is when I was in the Tuscany region of Italy. I had an inspiring Tuscan white bean soup--inspiring because it warmed my stomach.. and my soul. I was visiting my friend Grace, and she took me to a hole in the wall sandwich and soup cafe. The cafe was small and somewhat ordinary looking, but at lunchtime, the cafe bustled with Italians loudly ordering their soup to go in a language that was foreign to my ears.  There is nothing more exciting for a traveling foodie, than finding that hole in the wall cafe that serves authentic regional food that the locals frequent.

I have  ordered the "Tuscan bean soup" at several establishments since, but none compares.

Last week, I picked up "Country Tuscan Salad" from Trader Joe's.  I was drawn to it because it didn't have meat, and it was much lower in sugar, fat, and calories than the other salads.  What I hadn't expected was to be brought back to the bustling cafe in Tuscany...

Though the salad did not remotely compare to the soup, the balance of flavors did. I recreated my own last night, since I don't fancy paying $2.99 for a small salad.

Country Tuscan Salad

Diced green and red bell pepper
shredded carrots
lettuce
shaved Parmesan
white beans
Parmesan garlic vinaigrette

Toss the ingredients, and serve immediately.

If you don't want to make your own, just pick one up from the "lunch" section at Trader Joe's for $2.99!

Tomato Tart--this ain't pizza!

The bar is OVER and the blog is BACK! There will be bi-weekly updates, so check back often.
It's summer, and one of my favorite things about summer is summer vegetables!  Do your body and your taste buds a favor and pick up some beautiful tomatoes at your local farmer's market this weekend.

I enjoyed two slices of this for dinner along with a glass of champagne. The herbs de provence provide a hint of lavender, and celebrate the ripeness of the tomatoes.  The egg custard provided a smooth texture, contrasting the flakiness of the homemade tart crust.

To make this tart, you will need to either make the crust, or use a pre-made crust.

12 tomatoes, cored and cut into 1/4 inch thick rounds

2 tablespoons Dijon mustard

1 par-baked 9-inch tart crust (see roasted potato tart recipe)

1 cup grated Gruyere cheese

1 teaspoon herbes de Provence

2 large eggs

1/4 cup light cream

1 teaspoon salt

freshly ground black pepper.

1. Position your oven racks so that one is in the center. Preheat to 375 degrees.

2. Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.

3. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard, and sprinkle the herbes de Provence over the cheese.

4. Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.

5. Whisk the eggs in a small bowl, or a large measuring cup with a spout, to break up the yolks. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust.  (If you have a little extra, don't worry about it).

6. Place the tart on the center rack in the oven, and bake for 1 hour to 1 hour and 20 minutes, or until the custard is set. (Set custard won't jiggle when you shake the pan and will be firm when you touch it). The tomatoes in this tart may give off a hot liquid--don't confuse this with uncooked eggs and overcook your tart. The liquid will evaporate as the tart cools.

7. Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.

Watermelon Curry with Grilled Shrimp

Do you have leftover watermelon from the strawberry-watermelon smoothie?  Try this fantastic curry.  It is a great summer soup and can be served chilled. The curry comes together so nicely, it is surprising that pureed watermelon is the base of this dish.  The cubes of watermelon maintain some of the most refreshing and sweet qualities of watermelon, adding a nice contrast to the curry. 


I admit, initially, I found the flavor combinations weird. But, by the second bowl, I was hooked! It's always fun to challenge your taste buds with something they're not accustomed to.  There's a world of flavors out there!


Recipe- Watermelon Curry with Grilled Shrimp
4-6 Servings
Curry:
5 pounds watermelon
1 3-inch long piece peeled, fresh ginger
4 cloves garlic
3 tablespoons water
2 tablespoons Madras-style curry powder
2 teaspoons salt
pinch cayenne pepper
3 tablespoons vegetable oil
1 3-inch long cinnamon stick
1 teaspoon sugar
1/2 cup chopped fresh mint
2 teaspoons freshly squeezed lime juice
Shrimp:
1 pound medium-large shrimp, shelled and deveined
2 tablespoons unsalted butter, melted
1/2 of a lime
Grilled Indian flat bread for serving


1. For the curry: Remove the rind from the melon; cut the flesh into 1" chunks and remove the seeds. Puree two cups of the chunks. Set aside the remaining chunks.
2. If you have a mini food processor: blend the ginger, garlic, water, curry powder, salt and cayenne pepper to a paste.  To make by hand: finely grate the ginger and garlic into a small bowl. Sprinkle with salt and with side of a knife, mash and smear the mixture to a coarse paste.  Stir the paste with the water, curry powder, and cayenne.
3. Heat the oil in a large skillet over medium-high heat. Add the cinnamon stick and cook it until it unfurls, about 30 seconds.  Add the ginger-garlic paste and cook, stirring constantly, until it is quite fragrant and lightly browned, about 3 minutes.  Add the reserved watermelon puree and the sugar, reduce the heat, and simmer until thick, about 5 minutes.

 Stir in the reserved watermelon chunks and simmer for 2 minutes more. 

Transfer the curry to a bowl and cool.  Stir in the mint and lime juice and refrigerate.
4. For the shrimp: Heat a grill to medium-hot, or a grill pan to medium heat.  Toss the shrimp with the melted butter in a large bowl; season with salt and pepper to taste.  Grill the shrimp, turning once, until just cooked through, about 4 minutes. 

Transfer the shrimp to a plate and squeeze the lime juice over them.
5. To serve, ladle the curried watermelon into serving bowls and arrange the shrimp in the centers.  Serve with grilled Indian flatbread if desired. (If you don't like cold soup, heat the curried watermelon before serving).

Summer Smoothies

I can only blend so many "classic" berry-banana smoothies...  The following smoothies feature more sophisticated fruit pairings.  


Strawberry Watermelon with Ginger

Combine 3 cups 1-inch cubes seeded watermelon, 2 cups frozen quartered hulled strawberries, 1 and 1/2 teaspoons finely grated peeled fresh ginger, and 1 and 1/2 teaspoons fresh lime juice in blender.

 Process until smooth. 2 servings; 124 calories per serving.


The above smoothie is not for the faint of heart. The ginger really adds a punch.  Also, make sure to quarter and hull your strawberries before freezing them so that all of the ingredients can easily blend.  


Honeydew Kiwi with Mint

Combine 2 cups 1-inch cubes seeded honeydew melon, 1 and 1/4 cups 1/2 inch cubes peeled kiwi, 10 large fresh mint leaves, 1 tablespoon fresh lime juice, 1 tablespoon honey, and 2 cups crushed ice in blender.  Process until smooth. 2 servings, 134 calories per serving.

Just remember that your smoothie will only be as good as the fruit you put in it! Make sure your kiwis are ripe, otherwise, the bitterness will overpower the delicate honeydew flavor.

Recipes Courtesy of Bon Apetit June 2010

Caprese

A simple, elegant appetizer that is sure to please.

Recipe- Caprese. Adapted from all recipes.

20 grape tomatoes

8 oz. fresh mozzarella cheese, cut into 1 inch cubes

1 bunch of fresh basil

3 tablespoons olive oil

2 tablespoons red wine or balsamic vinegar

salt and freshly ground pepper

Whisk oil and vinegar together.  Drizzle over tomatoes and cheese.  Thread tomatoes, cheese, and basil onto toothpicks (one grape tomato, one basil leaf, one 1inch cube of cheese). Season to taste.