Category: Condiment

Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

Roasted Salmon with Green Olive and Almond Tapenade

by Lynda Balslev22 Comments on Roasted Salmon with Green Olive and Almond Tapenade

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always.  But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; makes about 1 1/2 cups tapenade

Tapenade:
12 ounces pitted green olives
1/2 cup almonds, toasted
2 anchovies, drained
1 large garlic clove
2 teaspoons capers
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked through the center, about 25 minutes, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Condiment, cookbook, Main Course, Pork, Uncategorized

Momofuku Bo Ssam – Lacquered Pork in Lettuce Leaves

by Lynda Balslev38 Comments on Momofuku Bo Ssam – Lacquered Pork in Lettuce Leaves

Slow-Roasted Pork Wrapped in Lettuce with Ginger, Scallions and Red Chilies 

Normally I can’t resist tweaking a recipe, but not this time. As soon as I read this article and recipe in the New York Times for Momofuku Bo Ssam, I began to plan my week around making it. Adapted from the Momofuku cookbook by David Chang and Peter Meehan, this Korean-inspired recipe has perfection written all over it. Despite its exotic name with a restaurant pedigree, I might call this dish Lacquered Slow-Roasted Pork. The meat alone is a masterpiece, oven-roasted to a crispy, caramelized heap with nothing more than copious amounts of sugar and salt. It’s then wrapped in lettuce (ssam), brightened with an intoxicating muddle of ginger and scallions and thoroughly electrified with a fermented bean and chili sauce which will rock any Scoville Scale.

In this recipe, the method and ingredients are slightly modified from the original recipe.

Bo Ssam: Slow-Roasted Lacquered Pork with Ginger, Scallions and Chile Sauce

Makes 6 to 8 servings.

4 pounds pork butt (shoulder)
1/2 cup granulated sugar
1/2 cup kosher salt, plus extra for sprinkling
1/4 cup light brown sugar

Ginger-scallion sauce:
1 bunch scallions, about 8, white and green parts, thinly sliced
1/4 cup freshly grated ginger
2 tablespoons grapeseed oil
1 teaspoon light soy sauce
1/2 teaspoon sherry vinegar
1/4 teaspoon kosher salt

Red chili sauce:
1 tablespoon fermented bean and chili paste
1 teaspoon sweet chili sauce
2 tablespoons sherry vinegar
2 tablespoons grapeseed oil

For serving:
Cooked basmati rice
Butter lettuce leaves or little gem leaves
Optional: Fresh cilantro sprigs, toasted sesame seeds, and/or minced red chile pepper for garnish

Method:

1. Place the pork in a large bowl. Combine the granulated sugar and 1/2 cup salt in a small bowl. Rub all over the meat. Cover with plastic wrap and refrigerate overnight.

2. When you are ready to cook, remove the pork from the oven, discard any accumulated juices, and let stand at room temperature for 30 minutes.

3. Heat the oven (or a grill) to 300°F.

4. Place the pork in a roasting pan. Roast in the oven (or over indirect heat on the grill) until the pork is falling-apart tender, about 4 hours, turning and basting occasionally.

5. While the meat is roasting, prepare the ginger-scallion sauce and red chili sauce. Combine all of the ingredients for the ginger-scallion sauce together in a bowl. Taste for seasoning and set aside. Combine all of the ingredients for the red chili sauce together in a bowl. Set aside.

6. Remove the meat from the oven and transfer to a cutting board. Pour off and reserve the accumulated fat and juices.

7. Increase the oven (or grill) temperature to 500°F.

8. Shred the pork, and return to the roasting pan. Drizzle with some of the reserved fat to lightly coat and moisten the meat. Sprinkle the brown sugar over the pork and return to the oven or over indirect heat on the grill. Roast until the meat begins to crisp and caramelize in parts, 8 to 10 minutes. Transfer the meat to a serving platter.

9. To serve, place a spoonful of cooked basmati rice in the center of a lettuce leaf. Top with the pork, the ginger-scallion sauce, and a drizzle of red chili sauce.

10. Optional: Garnish with fresh cilantro sprigs, toasted sesame seeds, and/or minced red chile pepper.

Appetizers, Autumn, Fall, Charcutepalooza, Condiment, Food Blog Events, France, Fruit, Meat, Pork, Winter

Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

by Lynda Balslev19 Comments on Pork Rillettes with Calvados and a recipe for Apple Prune Chutney
Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

 Charcutepalooza Challenge #10: Stretching
Pork Rillettes with Calvados 

These little pots of meaty goodness promise to make right in the world. Rillettes are potted jars and terrines of meat confit, slow cooked in fat, shredded and packed in more fat. Rustic, unctuous and oh-so-rich, a little dab goes a long way. Which is why the process of making rillettes is called “stretching,” which is this month’s Charcutepalooza challenge.

Stretching is an economical and sparing way of making meat last – using all of the last bits and preserving them for later use. It’s a method steeped in conservation and frugality, yet its results are rich and luxurious. It’s the paradox of French country cooking, and it’s why I love it.

Duck, goose and pork are traditional proteins for rillettes. I chose pork and adapted a recipe from WrightFood where the pork is spiced and marinated overnight in Calvados, then slowly cooked in duck fat. Need I say more?

~
I like to accompany rillettes with fruit chutney. The sweet piquancy of chutney adds a fresh balance to the rich meat. Chutneys are flexible and forgiving. Use a mix of fresh and dried fruit, combined with an acid, such as vinegar or citrus. Sweet and savory with a kick, chutneys are perfect accompaniments to meat and poultry.

Apple Prune Chutney
Makes about 2 cups

1 tablespoon olive oil
2 large Granny Smith apples, peeled, cored, cut in 1/4 inch dice
1 large shallot, chopped, about 1/4 cup
1/2 cup coarsely chopped pitted prunes
1/3 cup currants or raisins
1/2 cup apple cider vinegar
1/3 cup Armagnac
2 tablespoons brown sugar
1 teaspoon ground coriander
1/2 teaspoon finely ground juniper berries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium heat. Add apples and shallot. Sauté until beginning to soften without browning, 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered until liquid has nearly evaporated, about 15 minutes. Remove from heat and cool to room temperature. Cover and refrigerate until use. May be made up to 2 days in advance. (Flavors will develop with time.)

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Appetizers, Barbeque, Condiment, entertaining, Grilling, Meat, skewer

Grilled Flank Steak Skewers with Spicy Green Chile Sauce

by Lynda Balslev13 Comments on Grilled Flank Steak Skewers with Spicy Green Chile Sauce
Grilled Flank Steak Skewers with Spicy Green Chile Sauce

flank steaks tf

~ Flank Steak, Spicy Green Chiles, Beer and a Grill ~

If the weather is so hot that it feels like it’s shouting at you, then why not shout back with this spicy, peppery recipe for grilled flank steak? There is nothing soft-spoken about steak marinated in a fiery beer bath or its 3-chile dipping sauce. Sharp, fragrant and heady with stout, lime and sriracha, the marinade tenderizes the beef as it soaks overnight and soaks up the flavors and just enough spice without overwhelming. The sauce is inspired by Zhoug, a Yemeni condiment that’s a cross between chimichurri and harissa, which is a match made in heaven. Serve on skewers for fun party food and be sure to pass the beer and tequila for a bold and jazzy meal to beat the heat.

Grilled Flank Steak Skewers with Spicy Green Chile Sauce
Serves 4-6 as a main course

3 cloves garlic, minced
1/2 cup dark beer or stout
1/4 cup lime juice
2 tablespoons sriracha or hot sauce
2 tablespoons dark brown sugar
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons chipotle chili powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds flank steak, cut against the grain in 1 inch strips

Whisk all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.
Remove steak from marinade 30 minutes before grilling. Discard the marinade. Prepare grill for high heat. Thread strips on pre-soaked bamboo skewers. Grill over direct heat, turning once, 5-6 minutes each side for medium-rare. Serve with Spicy Green Chile Sauce (recipe below).

~
Spicy Green Chile Sauce (Zhoug)
Makes about 2 cups

1 poblano pepper, stemmed, coarsely chopped
1 jalapeno pepper, stemmed, coarsely chopped
1 green serrano pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup cilantro sprigs
1/2 teaspoon ground cumin
1/2 teaspoon salt
Extra-virgin olive oil

Place peppers and garlic in the bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Store in refrigerator for up to 5 days. (The flavors and heat will diminish with time).

Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without coming in contact with your skin.

Appetizers, Condiment, Crostini, recipe, Summer, Vegetarian

Olivada

by Lynda Balslev11 Comments on Olivada

~ Olivada ~

Got heat? Try this recipe for Olivada. When the weather is bleeping hot outside, and it’s too stifling to move, this salty, briny, more-ish concoction hits the spot.  Similar to a tapenade but much more simple, the star of this recipe is olives – 3 kinds, in fact.  I choose a variety of olives to balance their intensity and flavor and blitz them with toasted pinenuts and garlic. The flavors are sharp, inky, salty and addictive. While you may not have the energy to move in this heat, this recipe promises to get your taste buds dancing.

Olivada

Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups

1 cup oil-cured olives, about 5 ounces, pitted
1 cup pitted kalamata olives, about 4 ounces
1 cup pitted Castelvetrano olives, about 4 ounces
1/4 cup pine nuts, toasted golden
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

  1. Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste.
  2. Transfer to a glass jar or container and refrigerate for at least one hour to let the flavors develop. Serve at room temperature. Store the olivada in the refrigerator for up to 5 days (the flavors will mellow over time).
Autumn, Fall, Charcutepalooza, Condiment, Food Blog Events, gluten-free, Grilling, Main Course, Meat, Pork, recipe

Homemade Bratwurst and a recipe for Beer Mustard

by Lynda Balslev31 Comments on Homemade Bratwurst and a recipe for Beer Mustard
Homemade Bratwurst and a recipe for Beer Mustard


~ Homemade Bratwurst and a recipe for Beer Mustard ~

This month’s Charcutepalooza challenge had the whiff of Oktoberfest. Not only were we asked to make and stuff more sausages, we were asked to blend and emulsify the meat filling to a consistency found in a hot dog, bratwurst or weisswurst. I chose the bratwurst, partly for it’s happy collaboration with beer and partly for its relative ease compared to the hotdog. Baby steps, please!

As I embarked on this challenge over the July 4th weekend, I envisioned dirndls, sauerkraut and good strong mustard in my future. Somehow a trip to Europe has eluded us this summer, but, by golly, if we can’t make it back for a visit, then I will bring Europe home to my California kitchen. I spent the better part of a day on  this challenge, which provided much thoughtful time to reflect on how I would title this post. Here are a few of the contenders:

How to make a Danish family happy:
Yes, my husband is Danish and bratwurst is German. At the end of the day, they share a border, and, while their history may have been a tad testy, these 2 countries also share a culinary love for sausages. In Denmark, sausage is the fast food of choice, with carts distributed wherever people roam. While I may be hunting down a cup of coffee upon international arrival from the U.S., my husband will sidle up to the nearest airport sausage cart with both of our kids in tow, and order a flight of pølse with mustard, bacon and crispy onions. Apparently his gene pool is the strongest.

How to train a terrier:
Or, more specifically, the unflinching interest my dog is showing in me while making bratwurst is unsettling. I have never succeeded in getting our terrier to consistently obey me. Now I know how.

Why a power hose should be our next new kitchen gadget:
Sausage, sausage everywhere…on the counters, on the floor, in the sink, in the bowls, in the mixer, in the grinder, in my hair, under my nails, on my clothes and countless kitchen towels.  And did I mention that my dog is intently staring at me?

The difference between white pepper and black pepper: 
White pepper is traditionally used in dishes that should not show dark flecks of black pepper. But visuals are not the only difference. White pepper has a potent spiced flavor which, in large amounts, I don’t care for. Too bad I only figured that out after I added a heaping spoonful to the filling.

Familiarity breeds contempt:
I am 6 hours into the meat stuffing process, which includes handling, chopping, chilling, grinding, chilling, mixing, frying, tasting, chilling, stuffing, chilling, poaching, frying and tasting ground, blended meat. I think I’ll tuck these babies away in the freezer and take a time out.  Then I can rename this title to: Absence makes the heart grow fonder.

I could be watching Wimbledon and sipping Pimms right now:
But, no, I am blending and stuffing bratwurst in the company of my dog. Pass the sauerkraut and a beer, please.

Mustard makes everything taste better:
Especially when everything involves sausage. Truth be told, these were quite tasty, and my family gobbled them up (see title #1). I pan-fried the bratwurst and served them with thick slices of country-style bread, mustard and sauerkraut. As we ate the bratwurst, we watched Wimbledon highlights and enjoyed an ice cold Danish beer. The EU is alive and strong in Northern California.

Homemade Beer Mustard

Begin the mustard at least two days before serving. Makes 1/2 cup. (Recipe may be doubled.)

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup dark beer
1 tablespoon dried mustard
1 tablespoon packed brown sugar
 1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon ground cloves

Combine mustard seeds, vinegar and beer together in a non-reactive bowl. Cover and refrigerate overnight.
Transfer mustard and liquid to a small saucepan. Bring to a boil; immediately remove from heat. Cool to room temperature. Transfer to a food processor or blender. Add remaining ingredients and purée. Transfer to a glass jar or container and refrigerate overnight. Mustard may be stored in refrigerator for up to two weeks.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Barbeque, Chicken, Condiment, Poultry, recipe, skewer, tastefood, tastefoodblog

Chili-Lime Chicken Skewers with Spicy Green Pepper Sauce

by Lynda Balslev28 Comments on Chili-Lime Chicken Skewers with Spicy Green Pepper Sauce

~ Chil-Lime Chicken Skewers with Spicy Green Pepper Sauce ~

A pedicure was the inspiration for this recipe. I rarely sit and thumb through a stack of fashion and lifestyle magazines – except when I am captive in a chair for a pedicure. As I picked up a well-read issue of O, I did what I always to with a magazine: I began at the back in search of recipes. And there I spied  an article with a recipe by Cat Cora for chicken kebabs.  Since my next stop was at the market to buy ingredients for a dinner, I immediately knew what I would make. With the image of the kebabs in mind, I came up with this recipe. Thanks to Cat and Oprah for the inspiration!

Chili-Lime Chicken Skewers with Spicy Green Sauce

There is big flavor and little effort in this recipe for Chili-Lime Chicken Skewers, which makes it a perfect weeknight meal. If you can, marinate the chicken for several hours or overnight and let the chili, lime and sriracha marinade do the flavoring work for you. While the chicken sits in the refrigerator, all you need is a few extra minutes to blitz the ingredients for the green sauce. Weeknight dining doesn’t get better than this. Serves 4-6.

1/4 cup freshly squeezed lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon Sriracha or hot sauce
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts, cut in 1 inch chunks
Bamboo skewers, soaked in warm water 30 minutes

Whisk all of the marinade ingredients together. Place chicken in a bowl and toss with marinade. Refrigerate at least one hour or up to 24 hours. Prepare grill for high heat. Skewer chicken on pre-soaked bamboo sticks; discard marinade. Grill over direct high heat until nicely charred on all sides and thoroughly cooked through, about 8 minutes. Serve with Spicy Green Pepper Sauce.

Spicy Green Pepper Sauce

The beauty of this sauce is that you may use whatever fresh green herbs you have on hand and tinker with the flavor. It always tastes great. Try to make it a few hours before serving to let the flavors develop. Makes about 1 cup.

2 garlic cloves
1 small poblano pepper, coarsely chopped
1-2 jalapeno peppers, to taste, coarsely chopped
1 handful fresh mint leaves
1 handful fresh oregano leaves
Juice of 1/2 lemon
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Pulse all of the ingredients in a bowl of a food processor to achieve a chunky sauce. Taste for seasoning. (May be prepared up to 6 hours in advance. Cover and refrigerate).

This post and recipe from TasteFood was featured in Women’s Health Blog: What We’re Reading.

 

Barbeque, Condiment, Marinades, Meat

Korean-Style Beef Lettuce Cups

by Lynda Balslev9 Comments on Korean-Style Beef Lettuce Cups
Korean-Style Beef Lettuce Cups

There is something primally satisfying about eating with your hands, and with Korean-Style Beef Lettuce Cups you will enjoy that pleasure and more: satisfying, juicy and seriously good finger food with the extra kick of spice.  This is fun food to make and eat – perfect for a casual, interactive dinner party. Line the table with bowls of condiments and rice and platters of beef and lettuce leaves. Then let everyone assemble their own cups. Pile the meat on fresh lettuce leaves along with rice and a sprinkle of condiments. Drizzle some of the reduced meat sauce over the rice and serve with a squirt of sriracha.

Korean-Style Beef Lettuce Cups

A key to the flavor of this recipe is the beef marinade. Strips of beef soak in a rich, umami-ish sauce fortified with stout, and are pan-fried until browned and slightly caramelized. The sauce is then reduced to an intense salty, sweet, hot sauce for drizzling. Serves 6-8.

For the meat:
1/2 cup soy sauce
1/2 cup dark beer
3 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons sriracha
1 tablespoon sesame oil
2 pounds New York strip or rib-eye steak, cut cross-wise in very thin slices

For the condiments:
1 large carrot, peeled and grated
Juice of 1/2 lime
1 bunch scallions, white and green parts thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1/3 cup sesame seeds, lightly toasted
Sriracha
2 cups basmati or sushi rice, cooked
1-2 heads green leaf lettuce, leaves separated, washed and dried

Prepare the marinade:
Whisk together soy sauce, stout,  garlic, sugar, lime juice, sriracha and sesame oil in a large bowl. Add meat and toss to thoroughly coat the meat. Let sit at room temperature 1 hour or refrigerate covered up to 24 hours.

Prepare condiments:
Toss carrot with lime juice in a small bowl. Place scallions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.

Prepare Meat:
Heat 1 tablespoon peanut or vegetable oil in a skillet or grill pan over medium high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter; keep warm. Once all the beef has been cooked, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil and reduce until somewhat thickened. Pour into a small bowl.

To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.

Autumn, Fall, Condiment, Thanksgiving, Vegetarian

Tequila-Spiked Cranberry, Apple and Jalapeño Relish

by Lynda Balslev3 Comments on Tequila-Spiked Cranberry, Apple and Jalapeño Relish
Tequila-Spiked Cranberry, Apple and Jalapeño Relish

This is not your ordinary cranberry sauce. Spiked with tequila and boosted with jalapeño, this relish is bright and spicy, promising a nice kick at the holiday table. Be sure to keep the recipe on hand, post-festivities. Tequila-Spiked Cranberry, Apple and Jalapeño Relish is also a fresh and zesty accompaniment to roast pork and chicken.

Tequila-Spiked Cranberry, Apple and Jalapeño Relish
Makes 2 cups

12 ounces fresh cranberries, washed and picked over
3/4 cup light brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon cinnamon
1 Granny Smith apple, cored, peeled, cut in 1/4″ dice
1 jalapeño pepper, stemmed, seeded, finely diced
2 tablespoons tequila
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine cranberries, sugar, orange juice, vinegar and mustard seeds in a medium saucepan.  Bring to a boil, then simmer, occasionally stirring, until cranberries pop and sauce thickens, about 15 minutes.  Stir in remaining ingredients and simmer one minute.  Remove from heat and cool.  Refrigerate, covered,  at least 2 hours or overnight to let flavors develop.

Appetizers, Condiment, Crostini, Pasta, Vegetables and Salads, Vegetarian

Tomato Confit

by Lynda Balslev13 Comments on Tomato Confit

Tomato confit a

It’s amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter’s school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it’s hard work, it’s great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri.  He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.

One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It’s was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I’ll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious – I’ll be sure to let you know how it turns out.

Tomato Confit

Tomato Confit

Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.

4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional

Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.

Crostini with Goat Cheese and Tomato Confit:
Cut 8 – 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.

Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.

Tomato Confit Crostini