Ciao, Insalata Caprese!

I think everyone has heard of and/or eaten Insalata Caprese, which is a salad "in the style of Capri," from the Italian region of Campania, made with fresh buffalo mozzarella, juicy red tomatoes, young fresh basil, the best olive oil, and salt and pepper. Typically, made only in the summer with the freshest most flavorful tomatoes, it is a real treat and is served as a first course with crusty bread. However, I do know some people who think it's bland and boring! Gasp! So, for those of you who think Insalata Caprese is "just okay," try this variation for "Fresh Tomato and Goat Cheese Strata with Herb Oil," by Giada de Laurentiis. 

I absolutely LOVE this salad! I highly recommend using heirloom, or at least home-grown tomatoes, if you can find them. This beautiful salad consists of thick juicy tomato slices, layered with light and fluffy goat cheese, drizzled with a fragrant herb oil of mint and basil, and sprinkled with toasted walnuts! Yum! It makes a stunning first course, and tastes fresh and downright exciting! If you have any leftover herb oil, you can store it in the refrigerator for up to 2 days. Use it to drizzle over grilled fish, vegetables, pasta, and in salad dressings.

Fresh Tomato and Goat Cheese Strata with Herb Oil

Serves 4-6

Ingredients:

For the Goat Cheese Filling

8 ounces goat cheese, at room temperature

1/4 cup heavy cream

Pinch of salt and freshly ground black pepper

1 cup walnuts

3 ripe tomatoes, cored and sliced 1/2-3/4" thick

For the Herb Oil

3/4 cup fresh mint leaves

3/4 cup fresh basil leaves

1 cup olive oil

Pinch of salt and freshly ground black pepper

Directions:

For the Goat Cheese Filling

Combine the goat cheese and cream in a medium bowl and beat together using an electric mixer (or stand mixer) until light and fluffy. Season with salt and pepper.

For the Herb Oil

Combine the herbs in a food processor and pulse a few times to chop them. With the machine running, add the oil in a slow stream and process until very smooth with visible flecks of the herbs remaining. Season with salt and pepper. Transfer the oil to a small bowl (or jar), cover, and set aside.

Toast the Walnuts

Toast the walnuts in a small, dry skillet over medium heat until they begin to darken slightly and are fragrant. Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.

Plating the Dish

Place one tomato slice on each plate. Top each slice with a spoonful of the goat cheese mixture. Top each plate with another tomato slice and another spoonful of the goat cheese filling. Drizzle each strata with some of the herb oil, and sprinkle with the walnuts.

Recipe adapted from Giada's Kitchen: New Italian Favorites, by Giada de Laurentiis.

Power to the Peaches!

Peaches are one of the most wonderful fruits of summer! I use them mostly to make Texas-Hill Country Peach Cobbler and Grilled Chicken and Peaches with Caramelized Onions and Goat Cheese (which was my favorite recipe find from last summer). However, after a recent trip to the farmer's market, I was a little overzealous and found myself with more peaches than I can handle! James Beard to the rescue, particularly his exceedingly simple recipe for "Brandied Peaches." 

I am not someone who is a "canner," but the thought of peaches soaking in sugar and brandy for months sounded quite tempting. In addition, the recipe does not require the jars to be processed, which I am not an expert of or inclined to delve into. I'm assuming that drowning the peaches in 80 proof brandy should keep any spoilage at bay...but I'll have to wait a few months to see? According to James Beard, "these peaches stood for several months before using and developed a high degree of potency. They were served as a dessert taken from the bottle and they can be delicious when served warm or cold over ice cream." I've also read to store canned peaches in the dark to prevent discoloration, so I've tucked them in the back corner of my refrigerator where hopefully they will provide me potent peaches for desserts and peach brandy syrup for cocktails and sauces! I'll let you know!

*UPDATE: They are wonderful! In the dead of winter, they are especially nice thinly sliced with some soft goat cheese! Yum!

It looks like summer in a jar!

James Beard's Brandied Peaches

*The recipe calls for 4 pounds peaches and 2 pounds of sugar, but as I was a little apprehensive, I only used 1 pound of peaches and 1/2 pound of sugar, in case I have to throw it out. Hopefully not!

Ingredients:

4 pounds ripe peaches

2 pounds granulated sugar

Brandy, enough to cover peaches

Directions:

Place the peaches in a pot and cover with cold water.

Bring to a simmer, but do not boil, till the skins will rub off easily. (This took me about 3-5 minutes of simmering, until a pairing knife rubbed alongside one of the peaches easily released the skin.) Drain and run under cold water. Peel the skin off the peaches, cut in half and remove the stones.

Put the sugar and peach halves in alternate layers in jars (quarts are best). (For my 1 pound peaches, I used a 24 ounce jar.)

Pour in brandy to cover.

Cork tightly. Store in a cool dark place for at least 6 weeks before using.

Recipe slightly adapted from American Cookery, by James Beard.

Savor Summer with a Savory Summer Tart!

Continuing my month of recipes that utilize the best the season has to offer, I must include this fabulous recipe for "Wild Onion and Spinach Tart!" I don't know if the title of this recipe gives it justice? Perhaps I should call it "Kick-Ass Summer Tart," because that's what it is! This recipe, that I was fortunate enough to run across, is from Amy Crowell of Edible Austin, and includes a fantastic "no-roll" pastry crust enhanced with Parmigiano-Reggiano and freshly ground black pepper, a base of salsa- or jalapeno-flavored cream cheese, sauteed wild onions (I used leeks) and spinach, mozzarella cheese (I used Monterrey Jack), all crowned with home-grown or farm-fresh local tomatoes! The filling is light and luscious and packed with a wonderful melange of flavors! This is perfect for a light al fresco summer supper, along with a green salad, glass of wine, candles, and the wind gently blowing by! You'll LOVE it!

Wild Onion and Spinach Tart (aka., Kick-Ass Summer Tart)

Serves 4-6

Ingredients:

For the crust

1 1/4 cups all-purpose flour

3 tablespoons finely grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt

1/4 teaspoons freshly ground black pepper

1/2 cup (1 stick) cold unsalted butter, cubed

2-4 tablespoons ice water

For the filling

2 tablespoons extra virgin olive oil

1/2 cup wild onions (bulbs and/or leaves), finely chopped, or 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise (To clean leeks, see Techniques.)

1 teaspoon Kosher salt

2 cups firmly packed spinach or other tender greens

4 large eggs

1/2 cup half-and-half or whole milk (I used heavy cream, because I had some!)

1/3 cup jalapeno- or salsa-flavored cream cheese, at room temperature (I mixed 3 spoonfuls of my favorite salsa to 1/3 cup plain cream cheese.)

1/2 cup shredded mozzarella (I used Monterrey Jack because that seems more appropriate for this recipe.)

1/4 cup finely crumbled feta, optional (I didn't use.)

4 small tomatoes, thinly sliced (I used 2 home-grown tomatoes.)

Directions:

For the crust

In the work bowl of a food processor, add the flour, Parmigiano, salt, and pepper. Pulse to combine. Add in the butter using a few short pulses until the mixture contains pea-sized lumps. Add 2 tablespoons of the ice water and pulse, adding more water gradually by tablespoons, if needed, just until the dough is moist enough to clump together in a ball.

Hand press the dough gently and evenly into the bottom and up the sides of a 10"-diameter tart pan. (I used a 9 1/2" tart pan and it was fine, no overflow of filling!) Refrigerate until ready to use.

For the filling

In a medium skillet, heat the oil over medium heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onions begin to turn golden, 2-3 minutes. Add the spinach and cook, stirring frequently, just until wilted, about 2 minutes. Into a fine-mesh sieve or strainer set over a medium bowl, transfer the mixture and, using a wooden spoon, gently squeeze out most of the excess moisture; set aside.

*To make ahead of time, stop here until ready to proceed.*

Preheat oven to 350 degrees. In a medium bowl, whisk together the eggs, half-and-half, and the remaining 1/2 teaspoon of salt; set aside.

To assemble the tart

Remove the tart pastry from the refrigerator. Spread the cream cheese evenly over the bottom of the tart shell.

Sprinkle the mozzarella and the feta, if using, evenly on top.

Spread the onion/spinach mixture evenly over the cheese.

Pour the egg mixture evenly over the spinach mixture. Arrange the sliced tomatoes on top.

Bake the tart until the center is puffed up and lightly browned and no longer wet to the touch, 35-45 minutes. Allow the tart to rest for 20 minutes before serving. Serve warm or at room temperature.