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Spanish Tomato Toast Recipe
8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
4 cloves garlic peeled and cut in half
4 small ripe tomatoes cut in half*
Cruet of extra-virgin olive oil
Small bowl of coarse salt or sea salt
Freshly ground peppercorns
*For the best flavor, use vine-ripe tomatoes, preferably homegrown ones. If not available, slow-roasted or baked tomatoes may be substituted or a good-quality canned tomatoes (ideally the pear-shaped ones), well-drained of their packing juices.
Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven. Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp. Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately.
There are two ways to serve tomato bread:
The first is for the cook to do the rubbing and drizzling.
The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of
salt and let him or her do the work. The second way is more fun.
Optional garnish, choose one or a combination:
1/2 cup green Spanish olives
12 anchovy fillets, soaked in cold water for 10 minutes, drained, and patted dry
6 paper-thin slices Spanish ham or prosciutto
12 paper-thin slices Manchego
Recipe from whatscookingamerica.net
Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts
1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt
Mix first five ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made one day in ahead. Chill.)
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
Recipe from Epicurious.com
Sweet Pickled Banana Peppers
1/2 lb banana peppers, seeded and sliced crossways into rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. Place peppers in the 1/2-pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top. Be sure the edge of the jar has no juice on it. Place lids and screw on bands finger-tip tight. Seal jar and leave for two weeks.
Recipe from www.food.com
Summer Corn Chowder
1 Tbsp olive oil
½ medium onion, finely chopped
2 celery stalks, finely chopped
½ green pepper, finely chopped (or use 3-4 yummy orange peppers)
3 ears of corn, kernels removed
1 cup potatoes diced in ½ inch pieces (2 medium potatoes or 5-6 new potatoes)
1 cup water
2 tsp fresh basil (or 1 basil ice cube)
¼ tsp paprika
2 Tbsp flour
2 cups skim milk
Salt and freshly ground pepper to taste
Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper, paprika and basil. Bring to a boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Use an immersion blender to puree vegetable mixture, or skip this step for a chunkier soup. Place 1/2 cup of milk in jar with tightly fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Adjust seasonings to taste.
Heirloom Tomatoes with Lemon Pesto
Tomatoes (use an array of colors, types, and sizes of tomatoes)*
Pesto with 1 tsp. of fresh lemon juice and 1 tsp. lemon zest stirred in
Fruity extra-virgin olive oil
Fresh basil sprigs
* Use as many tomatoes as you need for the amount of people you are serving.
Cut the large tomatoes into slices and the small cherry tomatoes into halves. Arrange cut tomatoes on a decorative platter or board. Drizzle prepared pesto over the larger tomatoes. Drizzle a little olive oil over the top of all the tomatoes. Place a few basil sprigs around the tomatoes. When serving, encourage your guests to tear off some of the basil leaves, tear into smaller pieces, and sprinkle over the top of their tomatoes before eating.