Food: Tomatoes

Showing posts with label Tomatoes. Show all posts

Monday, December 9, 2013

Crème Fraîche Galette with Heirloom Tomatoes

Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that is abundant and in season.

For the galette

1 cup all-purpose flour; plus more for the work surface

1/2 tsp. coarse salt; plus more for the tomatoes

1 tsp. baking powder

1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces

1/2 cup crème fraîche, chilled

1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or

sliced if large

1/3 lb. semi-hard sheep's milk cheese, such as manchego

For the garnish (optional)

1 bunch microradishes or baby radishes, washed and trimmed

1 cup microgreens

Extra-virgin olive oil

Red-wine vinegar

Coarse salt

Make the dough

Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.

Make the filling

Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).

In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.

Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.

Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.

While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.

Summer Vegetable Soup with Dill

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

3 cups buttermilk, chilled and well shaken

1 cup plain Greek yogurt, chilled

2 cups seeded medium-diced ripe tomatoes

2 cups fresh corn kernels

1/2 cup small-diced fresh fennel, plus chopped fronds if available

1/2 cup peeled, seeded, and small-diced cucumber

3 Tbs. finely chopped fresh dill; more for garnish

Kosher salt and freshly ground black pepper

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.

Grilled Chicken and Potatoes with Tomato and Cucumber Salad

A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.

1-1/2 lb. baby potatoes, scrubbed, halved or quartered if larger than 1-1/2 inches

Kosher salt

2/3 cup extra-virgin olive oil

1-1/4 tsp. finely grated zest, plus 3 Tbs. fresh lemon juice (from 1 large lemon)

2 anchovy fillets, rinsed and minced

1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt

Freshly ground black pepper

4 small boneless, skinless chicken breast halves (about 1-1/2 lb.)

1/2 large seedless cucumber, peeled in stripes, seed core removed, cut into 1/2-inch pieces

1 pint cherry tomatoes, halved

1/4 cup coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint (use at least 3)

Prepare a medium-high gas or charcoal grill fire.

Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.

Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 tsp. salt, and 1/4 tsp. pepper in a jar with a lid.

Drain the potatoes, transfer to a large bowl, and toss with 3 Tbs. of the vinaigrette. Toss the chicken in a medium bowl with 3 Tbs. of the vinaigrette, 1/2 tsp. salt, and 1/8 tsp. pepper. Arrange the chicken on one side of the grill grate. Put a large piece of foil on the other side of the grill and transfer the potatoes to the foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 minutes, until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5 minutes before slicing.

Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs, 2 Tbs. of the vinaigrette, and salt and pepper to taste. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with the potatoes and the cucumber salad.

Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette

“Village-style” salads, called horiatiki in Greece, usually omit the lettuce and leave the other ingredients in rough chunks.

One-half medium red onion, thinly sliced (about 1 cup)

1-1/2 lb. chicken tenders

Kosher salt and freshly ground black pepper

1/3 cup plus 2 tsp. extra-virgin olive oil

1/3 cup chopped fresh mint

2 Tbs. fresh lemon juice

1 medium clove garlic, minced

1/2 tsp. finely grated lemon zest

12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups)

2 cups cherry tomatoes, washed and halved

1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks

2/3 cup pitted Kalamata olives, halved

Put the sliced onion in a small bowl and add enough cold water to cover.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.

In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.

Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

Kosher salt

2 Tbs. olive oil

1 small white onion, cut into 1/2-inch dice

4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 medium cloves garlic, finely chopped

Freshly ground black pepper

2 cups heavy cream

1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving

1/2 cup thinly sliced fresh basil

1 Tbs. finely grated lemon zest (from 1 large lemon)

1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

1 15-oz. can chickpeas, rinsed and drained

7 Tbs. extra-virgin olive oil

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 medium yellow onion, diced

1/2 cup plain fine dry breadcrumbs; more as needed

1-1/2 cups cherry tomatoes, quartered

1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick

1 Tbs. fresh lemon juice

4 pitas, warmed

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

For the pizza dough:

12-1/2 oz. (2-3/4 cups) bread flour; more as needed

1-1/4 oz. (1/4 cup) semolina flour; more for dusting

2 tsp. rapid-rise (instant) yeast

1-1/2 tsp. fine sea salt

3 Tbs. extra-virgin olive oil; more for the bowl

For the pizzas:

Pizza dough

1-1/2 cups Fresh Tomato Sauce

2 tsp. chopped fresh basil

4 large portobello mushroom caps, gills and stems removed

3 Tbs. extra-virgin olive oil; more for drizzling

Kosher or sea salt and freshly ground black pepper

1 large red onion, sliced into 1/2-inch-thick disks

3 cups grated Fontina Val d’Aosta (9-1/2 oz.)

2 medium yellow, purple, or orange tomatoes, sliced 1/4 inch thick

2 cups baby arugula

1/2 cup loosely packed small fresh basil leaves

Balsamic vinegar, for drizzling

Make the pizza dough:

Combine the bread flour, semolina, yeast, and sea salt in a food processor fitted with the metal blade. Pour 1 cup of cool water through the feed tube, pulsing as you pour. With the motor running, pour the oil through the feed tube and process until the dough comes together, about 1 minute.

Turn the dough out onto a clean work surface—you may or may not need to flour the surface, depending on how tacky the dough is. Knead the dough until it’s smooth and elastic, about 2 minutes, and then gather it into a ball. Grease a large bowl with olive oil and put the dough in the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap and leave in a warm place until the dough has doubled in size, 1-1/2 to 2 hours.

Make the pizzas:

Prepare a hot charcoal or gas grill fire. If using charcoal, spread the hot coals across half of the charcoal grate and leave the other half clear. If using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then wipe the grate with a paper towel dipped in oil.

While the grill is heating, shape the pizza dough: Put the dough on a lightly floured work surface. Knead it briefly to expel any air bubbles and then cut it into quarters. Cover 3 pieces with plastic wrap to prevent them from drying out. Using a rolling pin or your hands, flatten the dough into a 10-inch circle about 1/4 inch thick. If at any point the dough resists rolling, set it aside to rest for a few minutes while you work another piece of dough.

Lightly dust a baking sheet with a little semolina or flour. Using your fingers, transfer the rolled-out dough to the baking sheet and cover with parchment. Repeat with the remaining 3 pieces of dough, shingling the dough between lightly dusted sheets of parchment. Cover the baking sheet with plastic wrap and refrigerate until ready to grill the pizzas.

Bring the tomato sauce to a simmer in a small pot over medium heat. Remove it from the heat and stir in the chopped basil. Keep warm.

When the grill is hot, brush the mushroom caps with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Slide toothpicks or skewers horizontally into the onion disks to hold them together. Brush the disks with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange the mushrooms and onions on the hot side of the grill and cook until grill marks have formed, about 4 minutes. Flip and grill until they are well marked and tender, 3 to 4 minutes more for mushrooms, 1 minute more for onions (if the onions threaten to char, move them to the cool side of the grill). Let cool briefly, remove the skewers from the onions, and then coarsely chop the mushrooms and onions.

Have the pizza dough, sauce, toppings, and a clean baking sheet ready near the grill. Use your fingers to carefully transfer one of the dough rounds onto the grate over the hot part of the grill. Grill just until grill marks form on the bottom and the dough has begun to crisp and puff up a bit, about 2 minutes. (If you are able to fit 2 pizzas on the hot part of the grill at the same time, grill 2 at a time.) Using tongs and a wide spatula, move the crust, cooked side up, to the empty baking sheet. Spoon a thin layer of heated tomato sauce over the surface of the pizza. Scatter 3/4 cup Fontina over the sauce, and then top with one-quarter of the mushrooms and onions.

Using tongs and a wide spatula, slide the pizza, raw side down, onto the cooler side of the grill. Cover and grill until the bottom is browned and crisped and the cheese has melted, 3 to 5 minutes. Using the tongs and spatula, transfer the pizza to a large dinner plate. Top with about 4 tomato slices and lightly season them with salt. Scatter about one-quarter of the arugula and basil over the pizza and drizzle with a little olive oil and balsamic vinegar.

Grill the remaining 3 pizzas in the same way, dividing the toppings evenly among them. Serve as soon as all of the pizzas have been grilled. (If you want the cooked pizzas to remain hot, put them in a 200°F oven as you finish them, but wait until just before serving to top with the tomatoes, arugula, and basil.)

Greek Salad Pitas with Olive-Garlic Tapenade

This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade

1 medium clove garlic

1/2 cup pitted Kalamata olives

1 Tbs. extra-virgin olive oil

1-1/2 tsp. red wine vinegar

For the sandwich

1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)

1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)

3/4 cup crumbled feta

1/2 cup finely diced radishes (about 4 medium)

2 Tbs. extra-virgin olive oil

1 Tbs. red wine vinegar

1 tsp. dried oregano

Freshly ground black pepper

4 medium (6- to 7-inch) whole-wheat pitas, warmed

4 cups lightly packed baby spinach leaves

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

Assemble the sandwich

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not available, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

8 dried Nyora or Ancho chiles

2 large red bell peppers

3/4 cup extra-virgin olive oil plus 2 Tbs.

1/2 cup raw hazelnuts

2 Tbs. fine breadcrumbs

2 cloves garlic, coarsely chopped

1 medium tomato, peeled and seeded

2 Tbs. sherry vinegar

Coarse salt and freshly ground black pepper

16 extra-large shrimp, shelled, deveined, and rinsed

1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.

Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.

Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.

Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.

Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.

Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Classic Eggplant Parmigiana

This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn’t get more authentic than this.

For the eggplant:

2-1/2 lb. eggplant (about 4 small or 2 medium-large)

Kosher salt

3 cups olive oil (or a blend of olive and canola oils)

For the sauce:

3 Tbs. extra-virgin olive oil

2 large cloves garlic, peeled and cut in half

3-1/2 lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained

Kosher salt

12 large fresh basil leaves, torn in half

For assembling:

6 oz. fresh mozzarella, torn into 1/2-inch pieces

1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 oz.)

Salt the eggplant:

Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Cover the bottom and sides of a large colander with a few eggplant slices and sprinkle generously with salt. Top with more layers of eggplant and salt until you run out of slices (you’ll end up with five or six layers). Let the colander sit in the sink or over a large bowl for at least 30 minutes and up to 2 hours. The salt will draw out water and reduce the eggplant’s ability to absorb oil.

Meanwhile, make the sauce:

Heat the 3 Tbs. oil in a 10-inch skillet over medium heat. Add the garlic and cook until fragrant and barely golden, 1 to 2 minutes. Add the tomatoes and 1/2 tsp. salt. Raise the heat to medium high and cook, stirring occasionally, until the tomatoes begin to break down into a sauce, 20 to 25 minutes. If the sauce begins to dry up before the tomatoes break down, add warm water 1 Tbs. at a time. Lower the heat to medium and continue cooking, stirring occasionally, until you have a thick, chunky sauce, 5 to 10 minutes more. (Too much liquid in the sauce will make the finished dish watery.) Turn off the heat, remove the garlic, and stir in the basil leaves. Season to taste with more salt, if necessary, and set aside.

Fry the eggplant:

Dry the eggplant by lining a large plate with a paper towel and setting a few slices on it. Top with another paper towel and layer on a few more slices. Repeat until you run out of slices.

Attach a candy thermometer to the side of a 3- or 4-quart saucepan. Add the olive oil and heat over medium-high heat. When the oil reaches 375°F, add as many eggplant slices as will fit comfortably in a single layer. Don’t crowd the pan. If you don’t have a candy thermometer, you can test the oil temperature by dipping a tip of one eggplant slice in the oil. If it immediately sizzles, the oil is ready.

Cook, turning once, until golden brown on both sides, about 2 minutes on the first side and 1 minute more on the second. Working quickly, pick up each slice with a slotted spoon and press the back of another large spoon against the slice to squeeze out as much oil as possible. Transfer to a plate lined with paper towels. Repeat until all the slices are fried, layering the fried eggplant between paper towels and adjusting the heat as necessary to maintain the frying temperature.

Assemble and bake:

Position a rack in the center of the oven and heat the oven to 450°F.

Layer about one-third of the eggplant slices so they overlap slightly on the bottom of a 10x8-inch (or similar size) baking dish. With the back of a spoon or an offset spatula, spread about one-third of the tomato sauce in a very thin layer over the eggplant. Evenly sprinkle about half of the mozzarella and 1/3 cup of the Parmigiano over the tomato sauce. Make another layer with one-third of the eggplant, one-third of the tomato sauce, the remaining mozzarella, and 1/3 cup Parmigiano. Make one last layer with the remaining eggplant, tomato sauce, and Parmigiano. Bake until the cheese has melted evenly and the top is bubbly, with browned edges, 20 to 25 minutes. Let rest for at least 15 minutes before serving.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)

1/4 cup Easy Pizza Sauce

1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks

1 oz. fresh whole-milk ricotta

2 oz. ripe cherry tomatoes, halved

8 large fresh basil leaves, thinly sliced

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Creamy Polenta-Stuffed Heirloom Tomatoes

1 Tbs. butter

1 Tbs. diced shallot

1/2 tsp. minced garlic

3 cups lower-salt chicken broth

1/2 cup heavy cream

1 cup polenta (such as Bob's Red Mill brand)

1/2 Tbs. chopped fresh thyme

1/2 tsp. chopped fresh rosemary

1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano

Kosher salt and freshly ground black pepper

8 large Roma-style heirloom tomatoes

2 Tbs. chopped parsley

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Greek-Spiced Lamb Meatballs in Tomato Sauce

Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.

For the meatballs:

Nonstick cooking spray

1 cup fresh breadcrumbs, preferably sourdough

1/4 cup low-fat milk

3/4 lb. ground lamb, preferably shoulder meat

1 large egg, lightly beaten

2 Tbs. minced red onion

1 Tbs. minced fresh flat-leaf parsley

2 tsp. minced fresh oregano

1 tsp. minced garlic

1/2 tsp. dried mint

1/4 tsp. ground cinnamon

1/4 tsp. sweet paprika, preferably Hungarian

1/4 tsp. ground allspice

Kosher salt and freshly ground black pepper

For the sauce:

2 Tbs. extra-virgin olive oil

1 cup finely chopped red onion

2 tsp. finely chopped fresh oregano

1 fresh bay leaf

1 3-inch cinnamon stick

1/2 tsp. ground allspice

1/2 cup dry red wine

2 cups Fresh Tomato Sauce

Kosher salt and freshly ground black pepper

4 oz. feta (preferably Greek), crumbled (scant 1 cup)

Make the meatballs:

Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.

Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.

Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.

Make the sauce:

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.

Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.

Peach, Pancetta, Lettuce, and Tomato Sandwiches

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

8 oz. thinly sliced pancetta

1 18-inch baguette

1 to 2 Tbs. mayonnaise

2 medium ripe tomatoes (6 oz. each), thinly sliced

Kosher salt and freshly ground black pepper

1 large ripe peach, pitted and thinly sliced

4 leaves Boston lettuce

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Halve the baguette lengthwise. Put the bread cut side up on the oven rack and broil until golden, about 1 minute.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny.

4 quarts water

Salt and pepper to taste

18 oz. medium pasta shells (look for tofe, which are about the right size)

2-1/4 cups trimmed green snap beans, cut into quarters

3/4 cup fresh peas (if not in season use frozen ones)

8 Tbs. extra virgin olive oil, plus extra for drizzling

1-2/3 cups cherry tomatoes, halved

2 shallots, peeled and sliced into rings

2 fresh mozzarella balls, drained and cut into small cubes

2 Tbs. finely chopped fresh marjoram or oregano leaves

1/2 cup freshly grated Pecorino cheese

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

Kosher salt

One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)

1 pint grape tomatoes

3 Tbs. extra-virgin olive oil

Freshly ground black pepper

9 large fresh sage leaves

4 large cloves garlic, peeled

6 thin slices prosciutto (about 4 oz.)

12 oz. dried orecchiette

5 oz. baby arugula (5 lightly packed cups)

3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined

1/4 cup plus 2 Tbs. fresh lemon juice

1 tsp. smoked sweet paprika

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1-1/2 tsp. honey

Vegetable oil, for the grill

1/2 medium head frisée, torn into bite-size pieces (4 cups)

3 cups small-diced seedless watermelon (about 1 lb.)

3 medium ripe red or yellow tomatoes, cored and cut into wedges

2 cups yellow cherry or pear tomatoes, halved

6 oz. feta, cut into small dice (1-1/4 cups)

30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.

In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.

Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.

In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

Chilled Fresh Tomato, Basil, and Bread Soup

Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking.

1/2 lb. day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)

Kosher salt

1 cup lightly packed fresh basil leaves; more for garnish

2 lb. ripe tomatoes, cored and chopped (5 cups)

1 large clove garlic, roughly chopped

2 tsp. sherry vinegar

1/4 cup extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.

Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.

In a blender, purée the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the purée to the blender.

Add the bread, vinegar, and 2 tsp. salt and blend until puréed, about 2 minutes. The soup should be very smooth; if it’s not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.

Charred Tomato Salsa

This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It’ll keep in the fridge for up to 1 week.

1 lb. fresh ripe tomatoes (about 3 medium)

1 unpeeled medium clove garlic

1/2 medium chipotle from a can of chipotle chiles in adobo sauce

Kosher salt

1 Tbs. extra-virgin olive oil

2 Tbs. finely chopped fresh cilantro

1-1/2 tsp. fresh lime juice

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.

In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt—it needn’t be perfectly smooth.

In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.

Mini Pizzas with Arugula, Peppers, and Prosciutto

You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough.

5 tsp. extra-virgin olive oil

3/4 lb. pizza dough, preferably whole wheat, thawed if frozen

1 14-1/2-oz. can whole tomatoes, drained

1 tsp. dried oregano

1 large clove garlic, chopped

Kosher salt and freshly ground black pepper

2 cups lightly packed arugula, chopped

1/2 cup thinly sliced roasted red peppers (rinsed if jarred)

1-1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)

1 cup grated part-skim mozzarella

1/4 cup freshly grated Parmigiano-Reggiano

Crushed red pepper flakes (optional)

Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour.

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.

Lightly oil 2 baking sheets with the remaining 2 tsp. oil. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.

Spread about 1 scant Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.

Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, rotating and swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.