Tag fresh herbs

Fruitful Summer Recipe: Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks with Arugula Salsa Verde

1 comment By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , August 22nd, 2013 @ 11:40 am

As your heirloom tomato plants grow like crazy this summer,  you desperately try to find new ways to use all the fruit. Take advantage of this deliciously simple  and simply delicious Parties That Cook recipe. A refreshing twist on the classic Caprese salad, it’s sure to keep your tastes buds happy… not to mention use up a few more of those ripe tomatoes. Once you’ve checked this recipe off the list, check out our recent cookbook club blog for more tomato recipe ideas.

Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks with Arugula Salsa Verde
Similar recipies can be found in our Soups, Salads & Pasta Library

Heirloom Tomato and Eggplant SaladIngredients
Stacks:
2 medium eggplants (2 lbs.) cut crosswise into 16 slices
3 Tablespoons kosher salt (or rock salt)
1/2 cup extra-virgin olive oil
4 large heirloom or beefsteak tomatoes, cored and cut into 16 slices
1 1/2 lbs. fresh mozzarella cheese, cut into 24 thin slices
1/2 teaspoon kosher salt

Arugula Salsa Verde:
1 teaspoon marjoram or oregano leaves
1/2 cup arugula
1/2 cup basil
1/4 cup mint leaves
1/4 cup parsley leaves
1 small garlic clove, peeled
1 salt-packed anchovy, bones removed, soaked in 3 Tablespoons of milk for 10 minutes
1 Tablespoon salt-packed capers, rinsed and drained
1/2 teaspoon lemon zest
1/2 lemon for juicing
3/4 cup extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Methods/Steps
Preheat oven to 450ºF.

Roast Eggplant: Lay the eggplant on a cooling rack over a sheet pan that is covered with paper towels. Sprinkle with salt and allow the slices to drain for 30 minutes to eliminate the bitterness. Turn over the eggplant and salt the other side and let sit for 15 minutes. Brush off the salt, pat dry. Brush the eggplant generously on both sides with olive oil. Lay eggplant on a parchment or silpat-lined sheet pan. Roast the eggplant until tender and lightly browned, 15-20 minutes.

Tomatoes and Cheese: Slice tomatoes and place on a plate and same for the cheese. Sprinkle cheese and tomatoes with salt. Set aside.

Salsa Verde: Put marjoram, arugula, mint, parsley, garlic, anchovy, capers, lemon zest and juice in a food processor. Pulse until coarsely chopped. Add olive oil and pepper and pulse until smooth.

Stacks: Put a cooked eggplant slice on a sheet pan. Drizzle 1 teaspoon salsa verde on the eggplant. Then place a mozzarella slice on top of the eggplant. Drizzle 1 teaspoon salsa verde on top of the cheese. Then place a tomato slice on top of the cheese. Drizzle 1 teaspoon salsa verde on the tomato. Then place a mozzarella slice on top of the eggplant. Drizzle 1 teaspoon salsa verde on top of the cheese. Then place a tomato slice on top of the cheese. Drizzle 1 teaspoon salsa verde on the tomato. Top the tomato with a slice of mozzarella. Repeat until you have 8 stacks. Bake in the oven for 5 minutes or until the mozzarella is melted and the tomatoes and eggplant are heated through.

Serve: Transfer the stacks to small salad plates and drizzle a circle of salsa verde around the stack and a little on top. Garnish with a sprig of mint or parsley and serve.

Serves/Makes
Serves 8

Forget It’s Winter with Court Bouillon Poached Prawns

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , February 28th, 2013 @ 11:53 am

Craving that summer sun? Heck, willing to settle for any season that isn’t winter? We’ve got a recipe that will trick your taste buds into thinking spring has arrived! With citrus, fresh herbs and prawns, all you’re missing is that margarita. We won’t tell if you won’t.

Court Bouillon Poached Prawns with Herb and Citrus Pistou
This recipe can also be found in our Appetizer Recipe Library!

Ingredients
Court Bouillon Prawns:
10 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium (26-30 per pound) shrimp
Ice for an ice bath

Pistou (Makes 1 1/2 cups):
1 1/4 cups (fully-packed) fresh parsley leaves
1/3 cup oregano leaves
10 basil leaves
1/3 cup (1 ounce) freshly-grated Parmigiano-Reggiano
1/3 cup olive oil
1/4 cup pine nuts, toasted
Zest and juice from 1 lemon
1/2 teaspoon orange zest
2 Tablespoons orange juice
1 large garlic clove, peeled
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Methods/Steps
Make Court Bouillon: Put the water, chopped vegetables, and herbs into a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 15 minutes.

Clean Prawns: Using a pair of scissors or shrimp deveiner, cut a slit down the back of the prawns just deep enough to reveal the black vein. Peel the shell away (leave last knuckle and tail intact if possible), rinse shells and to the court bouillon for stronger shrimp flavor, if desired. Once all of the prawns are peeled and deveined, rinse well.

Poach Prawns: Drop the clean shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 1 1/2 to 2 1/2 minutes (shrimp for cocktails should be cooked a little firmer than for hot dishes). Remove shrimp with a spider from the pot directly into an ice bath to chill.

Make Pistou: Place ingredients listed for the pistou in a food processor. Process until the mixture forms a smooth paste. Add more olive oil if you prefer a looser sauce. Pour into a small bowl for serving and garnish with herbs if desired.

Serve: Arrange a nice pile of shrimp on a platter. Nestle a small bowl or ramekin of the pistou into the pile of shrimp and serve.

Serves/Makes
Makes 26 – 30 prawns