Zucchini and Feta Salad

I haven't posted a recipe in a very long time and with summer here, with it's sweet tomatoes and delicious zucchini................ Well here you go.

Bagna Cauda

A very special recipe from a very special man named Geno.  In his own words:

"Here is a little bit of the history of Bagna Cauda, which means hot bath, or hot sauce.
Bagna Cauda is a ancient community meal that originated in the Piemonte region of northern Italy, where my folks were both and raised.  Originally, it was classified as a meal for poor people that could easily, and inexpensively be put together during the cold months of winter. As time went by, it developed into a traditional festive dish served on New Year's eve to a large group of people, all standing around a table, and dipping vegetables into the hot sauce.  In recent times Bagna Cauda can be found listed as an appetizer, or antipasto on the menus of fashionable restaurants in Italy and also here in the U.S."

I am taking off for Southeast Asia for the next few weeks.  Will be back at the end of November with a new post.  Until then.................

"Plenty" of Tomatoes

With the end of tomato season upon us, I picked these cherry tomatoes straight off the vines. I made a simple sauce for a vegetarian lasagna and these extras went into one of my favorite appetizers.  I like to use burrata instead of straight mozzarella.  This cheese is part mozzarella and part cream which gives it a softer, creamier consistency.  Burrata was first produced in the early 1900's on a farm owned by the Bianchini's in the Apulia region of Italy. Hmmmm...........I wonder if we are related.

And this is what came out of the kitchen.........

 

These are just a few of the lovelies I brought home from Alegría Fresh Farm a couple of weeks back.  I was inspired to create some new recipes using their veggies.  Here are just a few of them................

Photo before the cheese was added and prior to baking.

Lobster Time

There is a restaurant in St. Barths, on Flamands beach, that serves the best lobster on the island.  The restaurant is called La Langouste at the Hotel Baie des Anges.  They prepare a few different sauces for the lobster which are all delicious.  This is my version of one of their sauces.

• 1/2 cup olive oil
• Juice of 4 lemons
• 1/2 a bunch of cilantro
• 1 jalapeño
• 4 green onions
• Salt to taste

 And then there were none.  

Vegetarian Enchiladas

White Peaches and Blueberries

• 3 cups white peaches
• 1 cup blueberries
• 1 cup sugar
• 1/2 tsp cinnamon
• 1/8 tsp allspice

      Mix all together and place on top of prepared crust.  Dot with 1 tablespoon of butter and
      cover pie with lattice cut crust.  Bake at 400 degrees for 40 - 45 minutes.

The Italian Romanesco

I have heard of Romanesco but have never come across one until the farmers market last week.  Romanesco is an Italian cauliflower with quite the unique shape.  The season is short for this veggie so I picked up a few to try.

The Skinny Margarita and Cabo

No one makes a better margarita than the One and Only Palmilla in Cabo, Mexico.  Here is my recreation and some shots of Cabo, just to put you in the sipping mood.

• 2 ounces Don Julio Silver Tequilla
• 2 ounces Controy
• 3 limes
• Shake it up and pour over ice with or without salt

Purple Basil and the Tanah Gajah

When I stayed at the Chedi Club in Ubud, Bali, they served a cocktail called the Tanah Gajah.  It is the perfect summer cocktail with purple basil, which you can usually find this time of the year.  Here is my recreation.

• 2 1/2 ounces Vodka
• 1 ounce lime juice
• 1 ounce sugar syrup
• 10 purple basil leaves, some mottled 
• Shake

Squash Blossom Pizza

I love squash blossoms and normally pick some up every week when I go to the farmers market.  One of my favorite ways to eat them is to stuff them with goat cheese, dip them in egg and bread crumbs and then sauté till golden and melted.  I also love pizza and this is my pizza creation.

Squash blossoms, onion, arugula and some parmesan

I love David Rocco's pizza crust recipe in his book "Made In Italy"