Fruit Flan

Berries are in season, so it's time to take out those fancy tart pans and create your own fruit flan masterpiece.  For those who dread the idea of tackling pie crust, this recipe is for you. The recipe for the quick sponge cake is easy to assemble and almost fool proof.  Once you've tackled the cake, you then add your favorite filling and fruit. I like brushing the cake with an orange liqueur syrup and for the filling, crème pâtissière fits the bill before topping it with luscious mixed berries.

Quick Sponge Cake

In a mixing bowl, combine:
1/2 cup all purpose flour
1 cup cornstarch
2 teaspoons baking powder
1 cup sugar


In a separate bowl beat:
4 eggs and add:
9 tablespoons of melted butter
Mix the egg and melted butter to combine.
    
Pour the wet ingredients into the flour mixture, and mix with a wooden spoon. Do not over beat.  Pour the batter into a prepared 10 inch tart pan and bake in a 350 degree F pre-heated oven for 25 to 30 minutes.

Prosciutto di Parma Focaccia Panini

The focaccia, with rosemary and garlic topping, was made by adapting the no-knead bread recipe posted Friday, May 28, 2010.

To create the panini pictured above, split the focaccia in the center and drizzle the slices with some extra virgin olive oil. Then add slices of Parma prosciutto, fresh tomatoes, buffalo mozzarella, and lettuce. I also like to serve the panini with hot Italian giardiniera for that extra kick.

Ingredients:

Dough:
3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water
3 tablespoons light virgin oil

METHOD 

DOUGH:
The night before:

 

In a mixing bowl add the flour, the yeast and the salt. Using your hands or a wooden spoon, blend the dry ingredients.



Pour in 1 1/2 cup of water, 3 tablespoons of light virgin oil, and mix. Pull together the dough using your hands or a wooden spoon. 

Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball.  The dough will have a stringy texture.

Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.

The next day: 
Transfer the dough to a greased and floured 12 " pizza tray. Dust the dough  lightly with flour, and with your hands spread out to the edges of your pizza pan, forming a disk. Drizzle with oil and season with salt.  Sprinkle fresh or dried rosemary on the top.  Place in a draft free place to allow to rise a second time for 1-2 hours
.


Bake in a pre-heated 500º F oven for 15-20 minutes.

Eggplant Parmigiana

Instead of making  a marinara sauce for the eggplant parmigiana, I opted to use slices of Roma tomatoes sprinkled with chopped garlic, fresh oregano, and a drizzle of olive oil.  By layering the bottom of the casserole dish with the tomatoes, and then topping the eggplants with an additional layer of sliced seasoned tomatoes prevented the dish from drying out.  To further simplify the recipe you can coat the eggplants with prepared Italian breadcrumbs or make your own, by adding some fresh chopped parsley, garlic, and parmesan cheese. Once you have prepped your eggplants, straining the excess water and dipping the eggplants in an egg batter, coat them with the breadcrumbs;and bake at 375 degree F until golden brown. Place a layer of the eggplant slices on top of the tomatoes and cover with an additional layer of seasoned tomatoes.  Sprinkle parmesan cheese, oregano and scatter pieces of buffalo mozzarella on the tomatoes. Season and drizzle with olive oil before baking in a pre-heated 400 degree F oven. Bake for about 20 minutes.

Baby Spinach Salad with Strawberries and Poppyseeds

What is there not to like in this salad?  Delicate baby spinach tossed with my orange vinaigrette, luscious strawberries, decadent caramelized pecans, crunchy poppy seeds; and  for the crowning touch a drizzle of homemade syrupy ' black gold', to create the most amazing summer salad. By the way, homemade balsamic reduction is what I like to refer to as my ' black gold'. It will enhance any food it touches.
My recipe for the orange vinaigrette will carry you through the week.  Just refrigerate and use it on your favorite salads or vegetables.

Ingredients:
Macerated Shallots:
1 small shallot finely chopped
1/4 cup balsamic vinegar
1 teaspoon sugar
In a small bowl macerate you shallots in the vinegar and sugar. Set aside while you prepare the rest of the salad. Strain the shallots prior to adding to the salad.

Caramelized Pecans
1 1/2 tablespoons butter
1 tablespoon brown sugar
1/2 cup pecans
In a small frying pan melt the butter, add the sugar and pecans and on medium heat cook for about 4 minutes to caramelize the pecans. Transfer to parchment paper to cool.

Vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons orange juice
zest of one orange (1 tablespoon)
1/3 cup balsamic white vinegar
2/3 cup grape-seed oil
salt
In a bowl add the Dijon mustard, honey, orange juice and balsamic vinegar and whisk together.  Continue whisking and gradually incorporate the grape-seed oil. Season to taste. Makes approximately 1 cup. Refrigerate the remaining vinaigrette in a glass jar for later use.
 
To assemble:
6 ounces baby spinach
1/2 pint strawberries cut into wedges
1 tablespoon blue poppy seeds
grated orange zest
In a salad bowl add the spinach,strawberries, sprinkle in the poppy seeds and toss gently. Pour in the desired amount of orange vinaigrette and add the caramelized pecans. Gently toss and plate.  Drizzle with balsamic reduction.  Serves 4

Artichoke Rotini Pasta Salad

You really don't need a recipe for this delicious and satisfying salad. Let the picture be your guide.  Simply add some pesto to your cooked pasta; artichokes; some tomatoes; macerated scallions; parsley; extra virgin oil,and toss in some capers, and you have a beautiful accompaniment to your favorite grilled fish or meat.

 

Tuna Fish Casserole "not your Mama's tuna casserole"

First, just a word to thank the people at the Food Network site, for choosing my Mediterranean tuna fish salad photo for their pic of the week. Speaking of tuna, it was with much trepidation that I agreed to tackle a casserole for the retro recipe challenge. My own personal challenge was to concoct a palatable recipe that was not only edible, but also void of processed ingredients. No canned soups were going anywhere near this baby! Well not only did I have to convince my husband to eat the much maligned tuna casserole, popular in the 1970's; but I would also have to eventually eat my very own words. I was sure a tuna casserole, would never see the light of day on my table. Yes, the casserole did make it to my table, and much to my surprise; the darn thing was pretty good. This is definitely not your mother's tuna casserole. By adding the jalapeño pepper for flavor and kick; the brilliant red bell pepper for sweetness and color; capers for saltiness, and of course white wine guided the recipe right into 21st century, and the heart of this non-believer.   


Ingredients: 
1/2 pound radiator pasta or any other short ridged pasta
2 cans 7 oz. albacore solid white tuna (drained and broken into bite size) 
1 tablespoon olive oil 
2 tablespoons butter
2 shallots chopped 
1 1/2 cup sliced white mushrooms 
1 jalapeno pepper finely chopped (use 1/2 for less heat) 
1 red bell pepper diced 
2 tablespoons capers 
1/2 cup white wine
Handful fresh Italian parsley chopped 
Salt and pepper to taste  
  
 Béchamel sauce: 
1 1/2 cups milk
3 tablespoons butter 
3 tablespoons flour 
1 bay leaf pinch nutmeg 
3 sprigs fresh thyme (leaves only) 
1 cup grated Gruyere cheese    

Topping: 
1/2 cup panko crumbs
2 tablespoons soft butter
1 tablespoon chopped Italian parsley
Pinch of salt

In a small bowl and using your hands, combine the panko breadcrumbs, the butter and parsley. Season to taste. Set aside the topping.

In a sauce pan melt 3 tablespoons of butter and whisk in the flour. Continue to stir and allow the flour to cook for 1 minute. Pour in the hot milk, one bay leaf, thyme, a pinch of nutmeg and continue to whisking. Bring to a boil and cook for an additional 2 minutes. Stir in the grated cheese and set aside.

Cook the pasta al dente in a large pot with salted boiling water. Drain and set aside in a large bowl. Reserve some of the hot water to thin out the sauce, if necessary.
In a saucepan heat the oil and butter. Add the shallots. Sauté until transparent and add the mushrooms. Continue cooking for 2 minutes and add the peppers and capers. Sauté for an addition 2 minutes and add the wine. Continue cooking for a minute or two to allow the flavors to infuse. Toss the vegetable mixture, plus the tuna pieces into the pasta and pour in the béchamel sauce. Stir to combine. Pour the pasta into a buttered 1.5 liter (6 cup) casserole dish and sprinkle the breadcrumb topping on top. Bake in a 350 degree F oven for about 30 minutes to heat through and to brown the breadcrumbs.

Lobster Feast

Bob are you sure you didn't deplete the Atlantic ocean with this bountiful catch?  A huge thank you for spoiling us all with a lobster feast fit for a king!  Fresh off the plane from Nova Scotia, the sea bound coast, and straight to our dinner table.