Heirloom Tomato Salad with Ricotta, Olives, and Herbs

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry Tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olives (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper
Maldon sea salt, to taste

PREPARATION

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

© Recipe courtesy of John Adler, franny’s

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

Polenta Cake with Summer Stone Fruit

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1½ cup (6 ounces) all purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
6 tablespoons butter
1 cup granulated sugar
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
½ cup buttermilk

PREPARATION

Preheat oven to 350ËšF. Combine dry ingredients. Cream butter, sugar, lemon zest until fluffy. Add eggs one at a time, mix until just blended. Add lemon juice. Fold in half the dry ingredients, then the buttermilk, then dry. Bake for about 35-40 minutes.

Stone Fruit compote:

INGREDIENTS

8 pieces stone fruit (peaches, plums, apricots, nectarines) cut into large pieces, pits reserved
1 sprig lemon basil
½ teaspoon lavender
Zest of 1 lemon
½ cup almond grappa
Sugar
2 tablespoons butter

PREPARATION

Smash pits and combine with lemon basil, lavender and lemon zest. Wrap in cheesecloth and add to grappa. Lightly dust fruit in sugar. Melt butter in saute pan, and add fruit and cook until lightly caramelized and beginning to soften. Remove from pan and add to grappa and sachet. Let marinate for at least an hour. Remove sachet and spoon compote over cake, ice cream, or buttered toast.

© Recipe courtesy of John Adler, franny’s

Polenta Cake with Summer Stone Fruit

Red Basil Ginger Almond Cinnamon Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh red basil leaves
1 tablespoon fresh ginger, chopped
½ cup almonds, toasted
½ teaspoon cinnamon
1 cup Almond oil
Salt

PREPARATION

Place all ingredients in blender and blend until everything is incorporated.
Season with salt to taste.

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy, and Yogurt

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup yogurt
Lemon juice, to taste
Olive oil
2 cucumbers, peeled and finely chopped
½ cup mint leaves
2 large eggplant, diced and salted
2 anchovy fillets, finely chopped
½ teaspoon chili flakes
5 cloves garlic, only 1 clove finely chopped
1 lb. lamb loin
salt and pepper, to taste
1 large sprig rosemary
Maldon sea salt, to taste

PREPARATION

Preheat oven to 475˚F. In mixing bowl whisk together yogurt, lemon juice (to taste) and olive oil. Fold in chopped cucumbers and mint. Set aside. Pat eggplant dry. Saute in olive oil until just cooked through. Place in mixing bowl with anchovy, chili flakes and chopped garlic. Set aside. Season lamb with salt and pepper. Roast lamb in oven with rosemary and 4 remaining cloves of garlic until cooked to an internal temperature of 135˚F. Remove from oven and let rest for fifteen to twenty minutes. Smear yogurt sauce on plate. Slice lamb and place on top. Spoon eggplant ‘relish’ on top of lamb and sprinkle with sea salt and freshly cracked pepper.

© Recipe courtesy of John Adler, franny’s

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy and Yogurt

Sauteed Scallops with Summer Succotash

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Sherry vinegar
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste

PREPARATION

In separate pans, sauté green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set aside. Over medium-high heat, sauté scallops until just cooked through.
While scallops are cooking, season vegetables with sherry vinegar and olive oil and finish with the tarragon and basil. Spoon succotash onto plate and place scallops on top. Drizzle with olive oil and finish with sea salt.

© Recipe courtesy of John Adler, franny’s

Sauteed Scallops with Summer Succotash

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