Tomato Bruschetta

tomato bruschetta tastefood

Posted by Lynda Balslev

When I make tomato bruschetta, my family always says, “Summer food!” And so it is – especially when it’s made on the grill. Everything happens on our grill year round, I mean, during the summer. For this recipe slices of baguette get all toasty and charred on the Weber. Believe me, it’s worth the step for the flavor and saves you from the heat of the oven broiler. The grilled bread is then smothered with fresh chopped tomatoes infused with fresh basil from the garden, garlic and a glugg of olive oil. So simple, so good. If you could have summer in a mouthful, this would be it.

Tomato Bruschetta

I like the rustic presentation of halved baguette sections. Alternatively, slice the baguette on the diagonal 1/2-inch thick. Serves 4 to 6.

1 1/2 pounds vine ripened tomatoes
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/2 cup basil leaves, torn in small pieces
Salt and freshly ground black pepper
1 baguette

Cut each tomato in half, and scoop out the juices and seeds with your fingers or a small spoon. Cut the tomatoes into 1/4-inch dice and place in a bowl. Add 1 minced garlic clove, the olive oil, basil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Gently stir to combine and taste for seasoning. If you don’t have super sweet tomatoes yet, a pinch of sugar may be added.

Cut the baguette crosswise into 3-inch sections. Halve each section lengthwise.
Grill the bread slices until toasted, turning once. Arrange on a platter cut-side up. Peel 2 garlic cloves and slightly crush with a knife. Rub the garlic cloves over the bread.

Sizzling Fourth of July Grill Menu

We are wilting under the shroud of a spectacular heat wave here in the Bay area. Stifled by the temperature, nothing is moving – even the leaves are too warm to rustle. It’s so hot right now, it’s impossible to cook. In fact it’s so hot right now, it’s impossible to even write about cooking. So, let me treat you to a photo round up of a sensational summer grill menu in preparation for the fourth of July. Keep cool.

Blackberry Spritzer tfBlackberry Spritzer and Mojitos

gazpachBeat the Heat Chunky Gazpacho

fattoush salad tastefoodFattoush Salad

ribsSummer Solstice BBQ Baby Back Ribs

marinated chicken skewers tfGrilled Chicken Skewers with Sriracha Marinade

quinoa kale slaw tfRed Quinoa and Kale Slaw

apricot bruleeCaramelized Apricots on the Grill with Yogurt and Honey

Shrimp and Rice Noodle Salad with Peanut Lime Sauce

Shrimp Salad TasteFood~ Shrimp and Rice Noodle Salad with Peanut Lime Sauce 

Consider this a deconstructed spring roll. If you like fresh rice paper spring rolls, then  you’ll love this salad. All the goodness stuffed in a Thai or Vietnamese roll – rice noodles, shrimp, veggies, fresh herbs and chiles – is jumbled together in a big bowl of salad. The result? Great flavor, minus the labor, and a perfect meal for a warm evening. The sauce is the magic touch that pulls this colorful dish together. It has all of the right ingredients in my opinion: ginger, garlic, sriracha, lime and peanut butter. The trick – which I discovered on this blog and slightly adapted – is blitzing everything together in a food processor (including the lime sections!) to form a thick potent paste. Brilliant. I’ll be coming back to this recipe over and again during the hot summer months ahead.

Shrimp and Rice Noodle Salad with Peanut Sauce

Active Time: 20 minutes
Total Time: 20 minutes
Serves 4

Dressing:
1/2 cup canola oil
1 lime, peel and pith removed, quartered
2 garlic cloves
2 tablespoons coarsely grated peeled ginger with juices
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons runny honey

Salad:
1 tablespoon extra-virgin olive oil
1 pound large (18/20) shrimp, peeled and deveined
1/2 teaspoon crushed red pepper flakes
Salt
4 ounces rice noodles, cooked per manufacturer’s instructions, room temperature
3 scallions, ends trimmed, white and green parts sliced on the diagonal
1 large carrot, cut in matchsticks
1/2 English cucumber, seeded, cut in matchsticks
2 cups coarsely chopped Napa cabbage
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 red jalapeño pepper, stemmed and seeded, finely chopped
1/2 cup fresh mint leaves, coarsely chopped, plus extra for garnish
1/2 cup fresh coriander sprigs, coarsely chopped, plus extra for garnish
1/4 cup chopped roasted peanuts for garnish

1. Place all of the dressing ingredients in the bowl of a food processor and process until smooth. Transfer to a bowl.
2. Heat the oil in a skillet over medium-high heat. Add the shrimp in one layer, sprinkle with the red pepper flakes, and lightly season with salt. Cook until the shrimp are pink on both sides and just cooked through, 3 to 4 minutes, turning as needed. Transfer to a plate.
3. Place the rice noodles, scallions, carrot, cucumber, cabbage, bean sprouts, snap peas, jalapeño, mint, and cilantro in a large bowl. Add the shrimp and half of the dressing and toss to combine.
4. Divide the salad among plates. Scatter the peanuts over the salads and garnish with additional mint and cilantro. Serve with the remaining sauce on the side.

Farmer’s Market Provençal Salmon Couscous

Farmer’s Market Provençal Salmon Couscous

~ Salmon, Cherry Tomatoes, Eggplant, Peppers, Leek, Couscous ~

It’s Provençal vegetable season. Peppers, eggplants, squash and tomatoes are impossible to miss (and resist) at the farmer’s market. Tables stacked with teetering piles of gypsy, poblano, Hungarian and myriad chile peppers vie for attention, showing off their glorious colors and funky, gnarly shapes. I pass a table of eggplant where shiny black beauties, the sturdy workhorse of the eggplant family, sit proudly with their brethren: skinny, lilac Chinese no thicker than a fat finger, purple and white zebra-striped Sicilian, baby ball-shaped Thai.  It’s impossible not to pick up too many, simply because they look so pretty. At home, I fill my refrigerator with as much as I can fit and save the prettiest to display in baskets and bowls on our tables.  The challenge is to remember to eat them.

Provençal Salmon Couscous

Any vegetable that you like to roast will work with this recipe, but it’s especially delicious with late summer veggies. Feel free to mix and match to your taste. I roast the vegetables separately from the salmon (except the leek) so that they won’t absorb too much fish flavor while cooking.

Serves 4.

4 thin, small Chinese eggplant, sliced diagonally, 1/2-inch thick (or one medium dark beauty eggplant, cut in 3/4-inch chunks
1 poblano pepper, stemmed and seeded, halved, thinly sliced
1 sweet red bell pepper (or other peppers you might like), stemmed and seeded, halved, thinly sliced
1 cup small cherry tomatoes
2 garlic cloves, minced
Extra-virgin olive oil
Salt
Freshly ground black pepper

1 large leek, white and pale green parts sliced 1/2-inch thick
4 salmon fillets, 6 to 8 ounces each
2 tablespoons, plus 1/4 cup fresh lemon juice
1 tablespoon Sriracha

1 1/2 cups couscous
1 1/4 cups hot water
4 scallions, white parts removed (save for another use), green parts thinly sliced

Prepare:
Heat oven to 375 F (190 C). Toss eggplant, peppers, tomatoes and garlic in a bowl with 2 tablespoons olive oil, 1 teaspoons salt and 1 teaspoon black pepper. Transfer to a baking dish. Bake in oven until vegetables are tender and slightly colored, 45 minutes.

Place leeks in a rectangular baking dish. Nestle the salmon filets between the leeks. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, Sriracha, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a small bowl. Drizzle over fish and leeks. Using your hands, gently turn the fish and leeks to coat. Place in same oven with the vegetables. Bake until salmon is just cooked through and beginning to color on top, about 30 minutes.

While the salmon is baking, prepare the couscous. Place couscous in a large bowl. Pour hot water over. Add 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once or twice. Cover and set aside until liquid is absorbed and couscous is tender, 10 to 15 minutes. Fluff with fork. Stir in scallions.

To serve, spoon the couscous onto a large platter or individual serving plates. Sprinkle the roasted vegetables over the couscous. Place the salmon filets in the center and scatter the leeks around the salmon. Garnish with fresh parsley and serve with lemon wedges.

If you like this, you might enjoy these recipes:
Ratatouille Gratin from TasteFood
Sambal Eggplant from Rasa Malaysia
Oven Roasted Fish with Provençal Vegetables and Basil from TasteFood
Eggplant and Red Pepper Terrine from Simply Recipes
Pasta Provençal with Basil, Tomatoes and Olives from TasteFood

Scandinavian Potato Salad


I call this a Scandinavian Potato Salad, because I discovered this fresh and light-handed potato salad years ago in Denmark. Most likely it was at a frequent family gathering, in the shadow of a thatched roof farmhouse in the Danish countryside, seated at a long wooden table outdoors with the summer sun hanging, as if caught on the hook of the horizon, refusing to sink as evening set in. I know it was summer, because that’s when the potato is at its peak in new-ness and considered not only a staple but a delicacy to be greedily devoured. I was smitten by the salad’s restraint, simply tossed with oil and vinegar and generously showered with fresh snipped herbs from the garden. As an American, my experience with potato salads to that point had been the heavy-handed mayo-egg sort, tasty for sure, but more of a cloak and disguise to the mild-mannered potato. I would prod a fork through those murky salads swathed in cream, sugar and oil  in an attempt to fish out any morsel of potato, which by then had no flavor except that of the coating with which it was blanketed. The Danish potato salad was delightfully different, and appropriately Scandinavian in its understatement and use of fresh ingredients, celebrating the humble potato with a confetti of the garden’s herbs. Most importantly: I could taste the potato.  And when the season’s newest potatoes are available, delicately sweet and faintly redolent of butter and grass, there is nothing as sublime as the taste of potato.

Scandinavian Potato Salad

I refer to this salad as “potatoes and herbes du jour,”  because the combination of herbs is up to your taste and whatever might be growing in your garden. The chili flakes are my contribution to this salad, since I am hopelessly hooked on a little kick of heat. Serves 6.

3 pounds new potatoes or fingerlings, washed
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar (or white wine vinegar)
4 scallions, white and green parts thinly sliced
1 garlic clove, minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes (optional)
3 cups fresh herbs, chopped, such as parsley, mint, dill, oregano, chervil

Bring a large pot of salted water and the potatoes to a boil. Cook until tender but not mushy. Drain. If using larger potatoes, cool slightly, then cut in 3/4-inch chunks. Toss with oil, vinegar, scallions, garlic, salt, pepper and optional chili flakes. Cool completely. Before serving, add fresh herbs and mix well. If salad is too dry, add additional olive oil. Serve at room temperature.

For more Scandinavian inspiration, you might enjoy these TasteFood recipes:
Red Berry Soup
Spiced Meatballs with Cranberry Compote, Yogurt and Dill
Shrimp and Dill Open-Face Sandwich (Smørrebrød)

 

Cooking for your Health: Mango Smoothie with Chili and Lime

Cooking for your Health: Mango Smoothie with Chili and Lime

Mango Smoothie with Chili, Lime and Ginger

In this month’s installment of Cooking for your Health, it’s time to get serious: Let’s talk bikinis. Summer is nearly here in the northern hemisphere, and while the weather may not yet be blinding hot, it will be soon enough, which means that it’s time to haul out the swimsuits. Don’t panic. Getting in shape for our bikinis and trunks should not sacrifice good nutrition, flavor or enjoyment. That’s where this smoothie comes in as the perfect liquid meal and refreshment for when the days grow warm.

Smoothies are a blend of fruit and/or vegetables, blitzed with ice, juice or yogurt. They may be sweet, savory or a blend of both, such as in this Mango Smoothie. It’s a tropical mix of mango and pineapple balanced with citrus, the prickle of ginger and a kick of heat from chile which lends a pleasant vegetal note. It’s a refreshing, nourishing and low caloric snack in a glass. You might be parked on a chaise lounge under an umbrella, but your tastebuds will be dancing.  Continue reading Mango Smoothie with Chili and Lime

Linguine with Cherry Tomatoes and Breadcrumb Gremolata

~ Linguine, Cherry Tomatoes, Breadcrumb Gremolata ~

The end of summer signifies many things: Labor Day BBQ’s, back to school excitement, cooling temperatures – and lots of cherry tomatoes. Our tomato plants have chugged along this summer in a cooler-than-usual climate, and suddenly seem to have picked up steam in a last minute hurrah to the end of summer. Our bushes are heavy with red and yellow cherry tomatoes, begging to be picked. We oblige and pop them in our mouths (the best way to eat a ripe cherry tomato is straight up, warm from the vine – nature’s candy at its best). However, there are only so many that can be munched on in a day or scattered over a salad. It’s time to get creative with our bounty, and so I have a recipe, or two, for you that I will share this week. The first is this light and simple dinner that may be thrown together in less than 30 minutes.

Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Serves 4.

For the Breadcrumb Gremolata:

1/2 cup breadcrumbs or panko
1/4 cup finely chopped parsley and/or basil
2 tablespoons finely grated Pecorino Romano
1 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

Toast the breadcrumbs in a dry skillet until light golden. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

For the pasta:

1 pound linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds cherry tomatoes

Bring a large pot of salted water to a rolling bowl. Add linguine and cook until al dente; drain. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don’t completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning. Add linguine to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.