Tip: Did you know you can freeze whole lemons and limes? They are perfect for cooking. Leave the frozen fruit on the counter for an hour. The zest is easy to remove, and the fruit slices and juices easily also. Next time you see lemons and limes on sale, buy a bag and freeze them for future cooking.
Southern Italian Style Lemon Chicken
Cooking a whole chicken is very economical because you get several meals from one chicken.
3 large lemons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/4 cup olive oil, divided
4-pound whole chicken
Remove the zest from the three lemons and set aside. Cut the lemons into thin slices and set aside.
Cut the chicken along the backbone on one side with kitchen shears. Do not remove the bone. Turn the chicken over and flatten it. (The reason I did not remove the backbone is that I want to use the entire chicken carcass for soup.)
Preheat the oven to 450 degrees F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the lemon rub on the underside of the chicken. Turn the chicken over and rub the remaining lemon mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with remaining 2 tablespoons of olive oil.
Roast, basting every 15 minutes until golden brown and an instant-read thermometer reads 165 degrees F in the thigh about 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Serve some of the chicken for dinner. I was able to remove about 4 cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe below. Use the carcass and some of the cooked chicken for chicken noodle soup. You may even have enough leftover for some chicken salad.
Baked Chicken Taquitos (Rolled Tacos)
The entire recipe makes 20 taquitos. I cut the recipe in half and made 10 for my family. I like tortillas made from cassava flour for this recipe because they are grain-free, light and easy to roll.
For the Taquitos:
2 cups shredded cooked chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese
20 corn tortillas
For the Toppings:
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Preheat the oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until the tortillas are warm and pliable.
Layout the tortillas on a flat surface and divide the chicken and cheese mixture among the 20 tortillas. Roll up each tortilla tightly and secure with a toothpick.
Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Chicken Noodle Soup
Leave some meat on the bones, especially the legs, wings, and breast bone
Chicken bones leftover from the roasted chicken recipe above
1 whole onion, cut in half
2 carrots, cut in half
4 celery stalks with leaves, cut in thirds
6 fresh thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
8 quarts water
Place all the ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a large bowl. Let drain completely. Pick out any meat in the cheesecloth and set aside. Discard the cooking vegetables and bones and return the broth to the stockpot.
Reserved chicken meat
3 carrots, diced
3 celery stalks, diced
5 scallions, diced
6 oz fettuccine or noodles
1 teaspoon dried dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place the strained broth, carrots, celery, and scallions in the stockpot. Bring to a boil, lower heat and cook the vegetables, about 20 minutes. Return toa boil, add the noodles and cook for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to taste. Stir in reserved chicken meat, dill, and parsley.
Some of the first arrivals were Filipino seaman who settled in Louisiana and California, at the beginning of the 18th Century. Migration patterns of Filipinos to the United States have been recognized as occurring in four significant waves. The first was connected to the period when the Philippines were part of New Spain and later the Spanish East Indies and they migrated to North America during this time.
The second wave was during the period when the Philippine Islands were a territory of the United States; as U.S. Nationals, Filipinos were unrestricted from immigrating to the US by the Immigration Act of 1917. This wave of immigration has been referred to as the Manong generation. Filipinos of this wave came for different reasons, but the majority were laborers. This wave of immigration was distinct from other Asian Americans because of the American influences and education in the Philippines; they did not see themselves as aliens when they immigrated to the United States. During the Great Depression, Filipino Americans were also affected, losing jobs, and being the target of race-based violence. This wave of immigration ended due to the Philippine Independence Act in 1934, which restricted immigration to 50 persons a year.
Later, due to agreements with the Philippines, Filipinos were allowed to enlist in the United States Navy; this continued a practice of allowing Filipinos to serve in the navy that began in 1901. Filipinos who immigrated to the United States, due to their military service, were exempt from quota restrictions placed on Filipino immigration at the time. This ended in 1946, following the independence of the Philippines from the United States, but resumed in 1947 due to language inserted into the Military Base Agreement between the United States and the Republic of the Philippines. In 1973, Admiral Zumwalt removed the restrictions on Filipino sailors, allowing them to enter any rate they qualified for; in 1976 there were about 17,000 Filipinos serving in the United States Navy.
The third wave of immigration followed the events of World War II. Filipinos who had served in World War II had been given the option of becoming U.S. Citizens, and many took the opportunity. Filipino War brides were allowed to immigrate to the United States due to the War Brides Act and Fiancée Act, with approximately 16,000 Filipinos entering the United States in the years following World War II.
The fourth and present wave of immigration began in 1965 with the passing of the Immigration and Nationality Act of 1965 into law. It ended national quotas and provided an unlimited number of visas for family reunification. By the 1970s and 1980s Filipino wives of military service members reached annual rates of five to eight thousand. The Philippines became the largest source of legal immigration to the United States from Asia. Navy based immigration stopped with the expiration of the military bases agreement in 1992, yet it continues in a more limited fashion. Many Filipinos of this new wave of migration have migrated here as professionals, such as qualified nurses. As of 2005, 55% of foreign-trained registered nurses taking the qualifying exam administered by the Commission on Graduates of Foreign Nursing Schools (CGFNS) were educated in the Philippines.
Filipino cuisine is composed of the cuisines of more than a hundred distinct groups found throughout the Philippine archipelago. The style of food associated with it have evolved over many centuries from their shared Malaysian and Indonesian cuisine origins to a mixed cuisine of Indian, Chinese, Spanish and American influences.
Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where the “’East meets West”.
Make some Filipino recipes at home.
Shrimp in Achiote Oil
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
For achiote oil:
Cook oil and achiote seeds in a small saucepan over medium-low heat until the oil turns dark red, about 5 minutes. Strain into a jar and let cool. Cover and chill until needed.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, lime juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve.
Substitute for Palm vinegar: 1 part apple cider vinegar, 1 part water with a squeeze or two of lime juice.
2 1⁄2 lb. boneless pork shoulder, cut into 2″ pieces
1/2 cup palm vinegar
3 tablespoons soy sauce
1 teaspoon whole black peppercorns, crushed
12 cloves garlic, peeled
1 bay leaf
2 tablespoons vegetable oil
Cooked white rice
Patis (Philippine fish sauce; optional), for serving
Place the pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 2 hours.
Pour the pork into a colander set over a bowl; discard bay leaf, and set pork and garlic aside. Return broth to the pot, and cook over medium heat until reduced by half, about 20 minutes. Transfer broth to a bowl and set aside.
Heat the oil in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning until browned all over, about 10 minutes. Add garlic, and stir into the pork mixture. Stir broth back into the pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
Serve Adobo with rice. Season with fish sauce, if you’d like.
Bok Choy Stir-fry
Half of a head of bok choy cabbage, cut into diagonal pieces
1 small carrot, cut into diagonal pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 small onion, quartered and separated into pieces
2 tablespoons vegetable oil
Fish sauce or salt and pepper to taste
In a deep skillet, heat oil and saute garlic and onion.
Add bok choy and carrot and stir cook for a minute then add oyster sauce.
Simmer for 2-3 minutes and season with salt and pepper.
Transfer to a serving plate and serve with fish sauce.
Maruya (Banana Fritters)
1/2 cup flour, plus extra for coating bananas
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
3 ripe saba (banana plantain) or regular bananas, peeled and sliced lengthwise
Cut each banana strip into 3-inch lengths. In a bowl, sift together flour, baking powder, and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve for a snack or dessert.
Salmon Souvlaki with Tzatziki
For 2 servings
1/4 cup lemon juice
2 minced garlic cloves, divided
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
12 oz skinless salmon fillets, cut into 1-inch cubes
3/4 cup plain whole-milk Greek yogurt
Half a cucumber, peeled, seeded and finely chopped ( about ¾ cup)
2 tablespoons chopped fresh dill
2 scallions, finely chopped
Combine lemon juice, 1 minced garlic clove, parsley, oregano, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Place the finely chopped cucumber and ¼ teaspoon salt in a small colander and let drain for 30 minutes. Blot dry on a paper towel.
Combine yogurt, scallions, and cucumber in a medium bowl. Stir in dill, 1 minced garlic clove, and ¼ teaspoon black pepper. Refrigerate the tzatziki until ready to serve.
Preheat an outdoor grill or grill pan to medium-high.
Remove the salmon from the marinade and blot dry with a paper towel. Carefully thread the fish onto 2 metal or wooden skewers.
Grill the skewers until seared on the bottom, 5 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is cooked in the center, 4-5 minutes.
Serve the salmon and tzatziki with pita bread.
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over salad and toss. Add more dressing if desired.
Baby Back Ribs
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
1 rack pork baby back ribs
Plum Sauce reserved from the skirt steak dinner: link to the recipe
For the ribs:
In a small bowl, mix together the sugar, salt, and paprika. Place the ribs in a baking dish large enough for the ribs to lay flat. Rub the ribs evenly on all sides with the sugar mixture. Cover the dish with foil and refrigerate for several hours or overnight.
Preheat the oven to 300 degrees F.
Bake the ribs covered with foil until tender for 2 ½ hours.
Add 1-2 tablespoons of Sriracha (depending on how spicy you like your food) to the sauce and stir well. Remove the foil from the baking dish and spoon one-third of the sauce all over the ribs. Return the pan to the oven uncovered and bake for 20 minutes. Repeat the process another 2 times, until the coating on the ribs is thick and sticky.
Preheat the broiler to high heat or heat an outdoor grill. Broil or grill the ribs for 5 minutes to crisp the ribs.
Stir-Fried Bok Choy with Ginger and Garlic
1 tablespoon peanut oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoon soy sauce
Salt and ground black pepper
Heat the oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste, with salt and black pepper and serve with the ribs.
I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.
Skirt Steak with Plum Sauce
3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper
Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.
Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.
Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.
1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water
Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.
Italian Pan-Fried Lemon Potatoes
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Green Beans with Shallots and Almonds
Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted
Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.
Prosciutto-Wrapped Baked Zucchini
2 small zucchini, halved lengthwise
1/2 of a small shallot, finely minced
2 tablespoon olive oil
1 tablespoon finely chopped seeded chili
1 garlic clove, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices thinly sliced prosciutto, halved lengthwise
1/4 cup finely chopped fresh flat-leaf parsley leaves
Preheat oven to 400°F. Score the cut side of the zucchini halves 1/8 inch deep in a diamond pattern. Toss shallot, olive oil, chili, garlic, 1 salt, and pepper in a mixing bowl. Rub the mixture on the cut sides of the zucchini halves. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a foil-lined baking sheet. Bake in the preheated oven until zucchini is crisp-tender, 20 minutes.
Transfer zucchini to a serving plate. Sprinkle with parsley.
4 boneless, skinless turkey cutlets
1/2 cup flour
Salt & Pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons capers
1/4 cup chopped fresh parsley
Season the flour with salt and pepper, and lightly pound the turkey breast into thin cutlets. Dredge the cutlets in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add the cutlets to the pan. Cook for 2 to 3 minutes on each side over medium heat, until lightly browned and cooked through. Remove the cutlets to a plate and keep warm while you prepare the sauce.
Add the wine to the pan and cook over high heat until reduced by half. Add the lemon juice and chicken broth to the pan and bring to a boil. Stir in the capers and parsley and season with salt and pepper. Return all of the cooked cutlets to the frying pan, and heat in the sauce. Serve hot.
Creamy Mashed Potatoes
1 pound Yukon Gold or russet potatoes
Coldwater, for cooking, enough to cover by 1-inch
1 teaspoon salt
6 tablespoons heavy cream
3 tablespoons butter
Salt to taste
Scrub potatoes well and peel them. Cut potatoes into 1-inch pieces and place the potatoes in a large pot. Cover with cold water, then stir in the 1 teaspoon salt. Cover and bring to a boil on high, then reduce the heat to maintain a low boil until potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
In a small pan, gently melt the butter and cream and mix together, keep warm.
Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally. Mash the potatoes until smooth. With a spatula, slowly turn the cream-butter mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.
Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven with the roasting zucchini.
I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.
Baked Eggplant Stacks
1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil
Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.
Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Old Fashioned Vidalia Onion Pie
Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.
One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water
Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk
Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.
Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.
Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.
Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.
Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar
Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.
Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.