Tag summer recipe

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

Unwrap Parties That Cook’s Recipe of the Month: Tamales filled with Black Beans and Jack Cheese

1 comment By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , July 11th, 2013 @ 11:11 am

TamalesTamales, Tamales, Tamales! This July, Parties That Cook is featuring delectable and delicious Tamales filled with Black Beans and Jack Cheese as our recipe of the month! Not only is this one of our favorite summer recipes, but these surprisingly mild bites can be found on menus at our San Francisco Cooking classes.

Honestly, the first time I saw a tamale, I thought I was supposed to eat the corn husk as well. Regrettably, this misconception kept me from the ranks of tamale lovers for a few years. Fast-forward to the present, where I know NOT to eat the husk, and I can’t get enough of these delicious masa creations.

Seriously, it’s like opening a little present every time you unwrap one. Who know’s what is inside that corn husk?! It could be piquant pork, savory chicken, or a tasty vegetarian variety. All are scrumptious. If they come with a thick red or green chile sauce (I’m not picky), even better! Though it does take some time to make this party fiesta food, the tasty results are worth every minute! If you have some time to create an exceptional dish, try your hand at this delicious tamale recipe and let us know how it worked for you!

Tamales filled with Black Beans and Jack Cheese
Similar recipes can be found in our Appetizer Recipe Library.

Ingredients
Husks:
2 ounces corn husk (about 24)

Masa:
3 ½ cups dried masa harina, mixed with 2 ¼ cups hot water
10 ounces solid vegetable shortening
1 Tablespoon kosher salt
1 ½ teaspoon baking powder
2 cups vegetable stock

Filling:
4 Anaheim chilies, roasted, peeled, seeded, and diced
2 cups black bean, cooked and drained
2 teaspoons cumin seeds, toasted and ground
2 teaspoon kosher salt
Pinch of freshly ground pepper, to taste
8 ounces Monterrey Jack cheese, grated

Methods/Steps
Prepare Husks: Place husks into a bowl of very hot water and let soak for at least 20 minutes, or until the husk become somewhat translucent. Separate leaves and place back into the water until tender and pliable. Rinse each husk and check to remove any corn silk. Stand husks upright in colander to drain before applying the masa.

Make Masa: Mix dry harina masa with hot water until it forms a thick paste (like a dough ball). Put shortening, salt and baking powder in a food processor and pulse until fluffy. Add 1/3 of the masa mixture and pulse to combine. Repeat with the next two thirds, in two separate batches. Scrape down the sides then process. Add the vegetable stock, in a slow stream.

Make Filling: Roast the chilies over an open flame until blackened. Transfer to a bowl and cover with plastic to let steam for 3 minutes. Peel off the charred outer skin and remove the stem and seeds. Dice into small cubes. Combine beans and cumin, salt and pepper. Mash slightly. Grate the cheese.

Assemble Tamales: Spread each corn husk flat on a cutting board, with the pointed end away from you. With a small spoon, spread 1-2 Tablespoons of masa over the bottom 2/3 of the husk. Place 1 Tablespoon of the filling in the center and fold the sides over to cover the filling. Fold over the top half (pointed end) of the husk to seal. Use ribbon of the husk to tie up the tamale or just place the folded side down in a steamer. Repeat the process with remaining husks.

Steam Tamales: Steam tamales in steamer basket for 20 minutes, or until the masa easily pulls away from the husk.

Serve: Let cool for 5 minutes and arrange on a serving platter.

Serves/Makes
Makes 24 Tamales

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