Rhubarb and Strawberry Crostata

Ingredients

  • Pastry dough (recipe can be found here)
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ pound rhubarb, peeled and cut into 1/4-inch slices
  • 1 pint strawberries, hulled and cut into 1/2-inch pieces
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced peeled fresh ginger
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour

Instructions

  1. Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate while making the filling. Preheat the oven to 400F.
  2. For the filling, in a medium mixing bowl, combine sugar, flour, rhubarb, strawberries, lemon zest and ginger.  Remove the tart from the refrigerator and sprinkle 2 tablespoons sugar and 1 tablespoon flour evenly over the center of the crust.  Arrange the fruit mixture in the center of the pastry and then fold about 3 inches of the pastry edges up around the fruit, making pleats, to look like a free-form tart.  Brush the pastry with water and evenly sprinkle the remaining 1 tablespoon sugar over the pastry and fruit.
  3. Bake the tart for 40-45 minutes or until the fruit filling is bubbling and the crust is nicely browned. Let cool at least 20 minutes on a wire rack.  Transfer the tart, still on the pan bottom, to a serving platter.  Slice and serve with ice cream, if desired.

Video instructions on how to make this recipe can be found here.

Serves 6 people.

Pastry Dough

Ingredients

  • 1 1/4 cups white pastry flour or all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water

Instructions

  1. Prepare the pastry:  Combine the flour, salt and sugar in a food processor and process for about 5 seconds.  Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Add more water if the dough isn’t moist enough to hold together and process briefly again.  Pat the dough into a disc for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour, to allow the gluten to relax,
  2.  Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate for 30 minutes.

Video instructions for this recipe can be found here.

Makes 1 roll of pastry dough.

Salmorejo

Ingredients

  • 6 medium ripe tomatoes, (about 3 pounds), coarsely chopped
  • 2 cloves garlic
  • 1/4 cup sherry vinegar, preferably Spanish
  • 3/4 cup extra virgin olive oil, preferably Spanish
  • 2 teaspoons salt
  • 2 cups packed day-old bread (French or sourdough), cut in 2-inch bread cubes
  • 2 hard-boiled eggs, finely chopped
  • 2 ounces Spanish ham, shredded

Instructions

  1. In a large bowl combine all of the ingredients except egg and ham. Mix the ingredients around so that the bread has a chance to soak up the liquids. Let rest for about 15 minutes or until the bread is softened.
  2. In batches puree the soup. If your blender doesn’t totally puree the soup, you can pass it through a food mill for a smoother texture. Transfer to a bowl in batches and, when all has been pureed, taste for seasoning.
  3. Cover and refrigerate for at least 4 hours and up to 2 days ahead of serving. Season to taste just before serving.
  4. To serve ladle soup in soup bowls and garnish with the chopped egg and ham. Serve immediately.

Serves 4 to 6 people.

Pulled Pork

SIMPLE

Ingredients

  • 16 Hawaiian bread buns or any soft bun

Rub:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon minced dry onion or onion powder
  • 1 teaspoon dry mustard, preferably Coleman’s
  • 1 teaspoon celery seed
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup packed dark brown sugar
  • One 7-pound bone-in pork butt

Cider Vinegar Sauce:

  • 3 cups apple cider vinegar
  • 3 cups ketchup
  • 2 cups dark brown sugar
  • 1 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup Dijon mustard
  • 1 teaspoon cayenne pepper
  • 2 cups barbecue sauce (your favorite)
  • 1 teaspoon salt
  • Cayenne or Tabasco sauce (optional)

Instructions

  1. To make the rub: In a small bowl, combine the ingredients and stir with a fork until the brown sugar is completely blended with the spices.
  2. Cut 2 pieces of heavy-duty aluminum foil long enough to wrap the pork, and put them on a baking sheet. Place the pork butt in the middle of the foil. Sprinkle the top and sides with half of the rub and gently massage it in. Turn over the meat and massage in the remaining rub. Pull up the foil and carefully wrap the meat around it so that there are no holes or openings in the foil. Put the pork in the refrigerator for at least 4 hours or overnight.
  3. Preheat the oven to 300 F. Transfer the pork package to a large Dutch oven and cover the pot. Bake for 5 hours without taking off the lid. After 5 hours, remove the lid. Open the foil and use a spatula to push the meat off as you pull with the other hand to lift out the foil. Return the meat to the oven and roast 1 hour more, or until the top has a crispy crust.
  4. Meanwhile, make the vinegar sauce: Combine all of the ingredients in a large saucepan and whisk to combine. Place the pan on medium-high heat and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until slightly thickened. Season to taste. To make it spicier, add some cayenne or Tabasco sauce.
  5. Remove the pork from the oven (leave the oven on). Place on a large baking sheet. Let rest for about 15 minutes. Degrease the Dutch oven and reserve. Using 2 forks, pull the meat apart. Return to the Dutch oven and pour 3 cups of the sauce over the pork. Mix together and cook for about 10 minutes over medium-low heat to meld the flavors.
  6. Warm the buns in the oven for about 8 minutes. For each serving, place a bun on a plate and, using an ice-cream scoop, scoop the pork onto the bottom half. Spoon on some additional sauce and cover with the top of the bun.

Party Prep

The pork may be prepared through step 5 up to 3 days ahead, and stored, covered, in a container in the refrigerator. Reheat the pork gently. You may need to add some water to moisten the pork. Leftovers may be frozen in lock-top plastic bags. Push out all of the air before you seal the bags. Defrost and reheat the pork gently. You may need to add water to moisten the pork.

Serves 16

 

Scrambled Eggs with Fontina, Prosciutto, and Chives

Ingredients

  • 8 large eggs
  • 2 tablespoons milk
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup finely diced fontina cheese
  • 1/4 cup finely shredded prosciutto
  • 1 tablespoon finely chopped chives, for garnish

Instructions

  1. In a medium bowl whisk the eggs to combine.  Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer.  Add the milk salt and pepper to the eggs and stir to combine.
  2. In a medium non-stick saucepan, melt the butter on medium heat.  Add the eggs and with a wooden spoon or high heat plastic spatula, stir continually.  When the eggs begin to curd, keep stirring about 2 to 3 more minutes or until the eggs are very creamy.  Add the cheese and prosciutto and continue cooking until the eggs are still creamy but not dry, or until desired consistency is reached, about 2 to 3 more minutes.  Turn into a shallow bowl and garnish with chives.  Serve immediately.

Tips

  • Use a nonstick pan for ease in cooking.
  • You can vary the cheese by substituting cheddar, Swiss or even goat cheese for the fontina.
  • Crispy bacon or pancetta would make a fine substitute for the prosciutto. Remember you need to cook them first and then cut into bite-size pieces.
  • Add sauteed leeks or onions, mushrooms or diced tomatoes instead of the prosciutto for a vegetarian dish.
  • Serve these elegant scrambled eggs with warm homemade muffins and mugs of coffee with steamed milk. A winter fruit salad with grapes, apples, pears and persimmons would be a perfect accompaniment.
  • A video that shows how to make this recipe can be found here.

Serves 2 to 3 people.

Summer Chopped Salad with Basil Vinaigrette

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Ingredients

  • 1 shallot, finely chopped
  • 1 1⁄2 tablespoons balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon whole-grain Dijon mustard
  • 1⁄3 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 1⁄4 cup packed, coarsely chopped basil leaves

For the salad:

  • 1⁄2 pound of fresh mixed salad greens, finely chopped
  • 1 large ripe tomato, coarsely chopped
  • 1 jar (14.5 ounces) hearts of palm, rinsed and sliced
  • 1⁄4 European cucumber, finely chopped
  • 1 fresh ear of white or sweet yellow corn, husked and kernels cut off (see note)
  • 1⁄4 cup shelled and chopped pistachio nuts, toasted (see note)
  • 1 avocado, peeled and sliced, for garnish

Instructions

  1. To prepare the dressing: In a food processor, combine the shallot, vinegar, lemon juice and mustard, and process to combine. Slowly add the oil, whisking to incorporate. Add the salt, pepper and basil, and pulse until well-blended. Taste for seasoning.
  2. To prepare the salad: Combine all the salad ingredients into a large salad bowl. Add the dressing and toss until all the vegetables are well-coated. Transfer to serving plates and garnish with avocado slices. Sprinkle freshly ground pepper on the salad if desired, and serve.
  3. Note: To remove the corn kernels from the cob, break the husked corncob in two. Hold each half vertically, resting it on the blunt end for stability, and slide a chef’s knife down the sides, releasing the corn kernels.
  4. To toast the pistachios, place them on a baking sheet in 350-degree oven and toast for 3 to 5 minutes. Cool.

Tips

  • Some other flavor additions or substitutions you might consider include sweet red or orange bell peppers, cucumbers, provolone, feta cheese or even olives. Another favorite of mine is to chop up chilled, grilled vegetables and top with some goat cheese. For a more substantial main-course salad, add cooked chicken or seafood.

Makes 4 to 6 servings.

 

Diane’s Fried Chicken

Ingredients

  • 31⁄2- to 4-pound chicken, cut into 8 serving pieces
  • 11⁄2 cups buttermilk
  • 1 tablespoon salt, divided
  • 1⁄2 teaspoon freshly ground black pepper, divided
  • 1⁄2 teaspoon paprika, divided
  • 1⁄4 teaspoon cayenne pepper, divided
  • 2 cups flour
  • 4 cups vegetable shortening or corn oil

Instructions

  1. Begin the recipe at least 3 hours before you want to serve the fried chicken. Rinse and dry the chicken pieces with paper towels. In a large mixing bowl, combine the buttermilk with 1 teaspoon of the salt, 1⁄4 teaspoon each of the black pepper and paprika, and 1⁄8 teaspoon cayenne pepper. Add the chicken pieces and turn to coat evenly. Cover the bowl and refrigerate for at least 2 hours or up to overnight, turning the pieces occasionally.
  2. When you are ready to cook the chicken, put the flour in a pie plate along with the remaining salt, pepper, paprika and the cayenne, and stir well with a fork.
  3. Place three layers of paper towels on a baking sheet and place the baking sheet in a spot close to the stove for easy access. Put the shortening or oil into a 10-inch to 12-inch cast-iron frying pan or Dutch oven. Over medium-high heat, heat the shortening until it registers 365 degrees on a deep-fry thermometer or (if you don’t have a thermometer) until a small cube of bread dropped into the oil browns in about 1 minute. You should have between 1 to 11⁄2 inches of oil, depending upon the size of your skillet.
  4. Remove the thighs from the marinade first, letting the excess marinade drain off over the bowl for a moment. Dredge in the flour mixture, turning to coat evenly. Shake off excess flour over the pie plate, then put the pieces skin side down in the center of the hot oil. Proceed to coat all the pieces in the same manner, removing any bits of flour clumps that accumulate in the pie plate and placing the other pieces around the thigh.
  5. Do not move the chicken until the coating is set and looks firm, for about 4 to 6 minutes. Check the underside by lifting with tongs. Rearrange the pieces when they are a deep golden brown. Fry on the other side until that side is also deep golden brown, rotating pieces as necessary. Remove from the heat when done (about 17 to 20 minutes for breasts and 20 to 25 minutes for the other pieces.) If you are not certain if a piece is done, pierce the thickest part of the piece with a sharp knife and the juices should run clear. Place on the prepared baking sheet to drain, and serve hot, cold or at room temperature.

Makes 4 to 6 servings.