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Birthdays and fennel compote

January 12, 2013 by Mary Frances 14 Comments

There is much excitement in our family today – emails, texts, phone calls, everything! Tomorrow is my husband’s birthday and our boys want to make him a huge Sunday lunch. The menu will be a surprise to him. At first we were going to celebrate tonight as Zach has to go back to Yale Sunday evening, but no, they wanted to keep it to the day and do a multi-course nice long lunch and each person is in charge of one course. Our oldest is organizing this. He is taking over the main course – short ribs with polenta garnished with fennel fronds. I have been assigned the pasta course, Zach is doing the salad and Agata is handling dessert. So we’re talking back and forth, determining the menu, recipes and food buying. I point out and ask, “Why are we having a pasta course if we’re having polenta with the main?” Our oldest says, “I want the pasta course too. I want this to be over the top. You know, this will be a long, paced out affair.” This is just like they do in Italy on a special Sunday. He did live there for six months.

So I have decided to make a Union Square Café recipe that is one of my all time faves. It is a little tricky and detailed at the end so it’s the perfect dish to make if I’m only responsible for it and not the whole rest of the meal too. It is Linguine with Spinach, Garlic and Olive Oil. This dish produces a whole lotta mmmmm’s and there are broiled bread crumbs on top – just a touch, not too much. I love crunchy bread crumbs on top of pasta.

So hopefully I’ll remember to take lots of pictures tomorrow to share with you what I know will be a fabulous meal. But meanwhile, I’d like to share with you our dinner last night. I made a Mark Bittman fennel tomato compote to put on some oven roasted cod and it was fantastic! I can see putting this on lots of things – steamed eggplant, pasta, chicken, swordfish, I could keep going.

A white Wedgewood dinner plate with oven roasted cod topped with a fennel tomato and olive compote, steamed coarse bulgar and a kale salad.

Our dinner – oven roasted cod topped with the fennel compote, steamed coarse bulgar and kale salad

Once again I changed the recipe so I’ll give you mine, and I forgot to add the parsley at the end, which would have been prettier, so that doesn’t show up in the pictures.

FENNEL COMPOTE WITH TOMATOES AND OLIVES – adapted from Mark Bittman
– serves 4

1/4 cup of olive oil
1 bulb fennel (or 2 smaller ones), trimmed and chopped
Salt and pepper
1 tbs. choppped thyme leaves
1 tbs. minced garlic
6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
Heaping 1/2 cup big, plump olives, green or black or a combination, preferably unpitted
1/4 cup capers, optional
1/2 cup chopped parsley leaves, for garnish

Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it’s quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.

Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or to top a portion of cooked fish. Garnish with parsley.

Fresh fennel sauteing in olive oil in a Calphalon skillet

Sauteing the fennel

Fennel, tomato and olive compote in a pan.

The compote complete

Going to Greece

September 23, 2012 by Mary Frances 10 Comments

With autumn officially here, even though I love the season, here’s a way to hang on to summer for just a little bit longer.

I think it’s fun to plan a dinner around a specific theme. Not like the crazy tablescape lady on Food Network. I just learned that she is our Governor’s live-in partner! Yikes! She’s probably a nice woman but really, she’s a bit much.

We had some new friends over for dinner last Saturday. Well not really new. Anne and I did business with one another some 20 years ago! She had a creative placement agency. In those days, my company did a lot of package design for a fragrance company called Tsumara. We often needed textile designers to design the background patterns on these packages. Anne supplied me great ones on a freelance basis.

I ran into her recently at a New York Times /AMEX Business Summit. I gave her a LOVE card and she checked out the blog and recognized Ethel and Ethel’s garlic from an earlier post! We discovered our weekend houses are very close to one another. Isn’t that great?

So for our dinner together, I wanted to take them to Greece. We made a grilled Greek chicken recipe that my husband and I used to make all the time after our visits to Santorini. You take a whole chicken and stuff under the skin: slices of tomatoes, covered with dried oregano, sliced onions and thin slices of feta cheese. Grill it with a lemon-based sauce and voila, you’re in Greece. They do this all over Santorini on the street outside of small restaurants and everything is so fresh and good. Serve it with a simple Greek tomato and cucumber salad and you are set. Try it – it’s delicious!!

And grab a little bit of summer one last time.

SANTORINI GRILLED CHICKEN
– serves 4

1 whole chicken – about 3.75 lbs
1 large tomato – sliced 1/8” thick
Dried oregano
Feta cheese, sliced 1/8” thick
1 small onion – sliced 1/8” thick
salt
pepper
1/2 lemon
Lemon/garlic basting sauce

Wash and thoroughly dry the chicken. Trim off any excess fat. Refresh it with a half of a lemon, squeezing the juice out all over, inside and out. Pat the chicken dry again. Cut the tomato in 4 or 5 slices. Sprinkle each slice liberally with dried Greek oregano. Carefully, use your fingers to separate the skin from the meat on both sides of the breastbone and on both sides of the backbone. Into each quarter slide one tomato slice, oregano side down, one onion slice and one good slice of feta. If you need to cut a tomato slice or onion slice in half, to fit it all in, do so. If you accidentally tear the skin, use a small skewer to sew up the tear. Salt and pepper the chicken all over to your liking.

Grill the chicken at about 350 degrees, basting with the sauce 3-4 times throughout the cooking time. It should take about 45 minutes.

You could also do this in your oven. Preheat the oven to 550 degrees. Place the chicken in for 10 minutes, then lower the heat to 350 and roast for 45 – 50 minutes, basting three times with the lemon garlic sauce during this time, every 15 minutes. Check to see if it’s done with an instant read thermometer. It should register at 155 degrees.

LEMON/GARLIC BASTING SAUCE
1.5 tbs. unsalted butter
2 tbs olive oil
4 cloves of garlic, minced
2 tbs. finely minced onion
6 tbs. fresh lemon juice
1 tbs. Dijon mustard
1 tsp salt
1 tsp. light brown sugar
1 tbs. Worcestershire sauce
20 grinds of black pepper
¾ tsp. Sriracha sauce
3 tbs. water

In a small saucepan, melt the butter in olive oil over low heat. Add garlic and onion, cover and sweat for 15 – 20 minutes. Check often, stir and do not let it brown, but you want it to be meltingly soft. Add the rest of the ingredients, except for the water, stirring well. Raise heat to medium-high and whisk in water. Stir until mixture boils and then remove from heat. This can be made a couple of hours before you’re going to use it. Keep it at room temperature.

GREEK SALAD
– serves 4

2 – 3 large tomatoes, preferably heirloom, cut in large chunks
½ of a large red onion, cut in ½” chunks
1.5 hothouse cucumbers, peeled, halved lengthwise & cut in 1/2” chunks
1/2 cup Kalamata black olives, pitted, cut in half
Greek feta cheese, crumbled in large pieces
Extra virgin olive oil
Red wine vinegar
Salt
Fresh ground pepper
Chopped fresh oregano leaves

Place tomatoes, red onion, cucumbers, olives and feta cheese in a large bowl. Drizzle with the best olive oil you have and a few splashes of red wine vinegar. Sprinkle with a little salt (the feta will be salty so not too much), fresh pepper and 2/3 of your chopped oregano leaves. Toss lightly to combine. Garnish the top with more oregano leaves.

Eggplant Parmigiano

September 12, 2012 by Mary Frances Leave a Comment

My good friend, Margaret, has graciously shared her recipe of that wonderful dish we had on Labor Day weekend at her house.

The weather is getting perfect for a homey dish like this. Makes you want to crawl right into it … and eat it forever … pure yumminess! Hope you all enjoy.
THANK YOU MARGARET!!!

EGGPLANT PARMIGIANO
-serves 6 – 8

Eggplants, 8 small
Mozzarella, 2 balls
Parmigiano reggiano
Large bunch of basil
Tomatoes [maybe 3 to 3.5 lbs? cored and chopped]
Garlic
Olive oil

Select eight smallish eggplants. I suggest eggplants that are slightly smaller than your hand. Slice into ½-inch rounds and sauté in olive oil until golden. Salt and pepper lightly, turn and continue to sauté until golden and tender. Add additional olive oil as needed. Drain on paper towels.

Slice two balls of mozzarella. Grate parmigiano reggiano. Chop a large bunch of basil. Set aside.

To make the tomato sauce, core and chop whatever ripe to over-ripe tomatoes you have at hand. Add sliced garlic and olive oil (about 1/4 cup for an 8 cup potful). Cook at a low boil until most of the water has evaporated, stirring as needed.

To hasten the process, use a potato masher to loosen the “meat” of the tomato chunks. Blend in a food processor until smooth. Preheat oven to 375 – 425 degrees, depending on your oven.

Layer in a baking dish: half of eggplant slices, half of tomato sauce, half of parmigiano (should cover all of the surface “thickly” but not too much), mozzarella, basil, and then the remainder of eggplant, tomato sauce and parmigiano. Bake covered for 15 minutes, then uncover and bake until the dish is bubbly and the cheese has browned.

Remove from oven and let sit for 10 minutes. Then cut into squares and mangia, mangia!

A September Sunday morning

September 9, 2012 by Mary Frances 4 Comments

After the huge storm last night, including tornadoes in Long Island and parts of Connecticut, we awoke in the country to a most spectacular day today! Blue sky, billowy clouds, and a downed, huge, heavy tree branch that just missed one of our cars were the first things we saw this morning. Yikes!
This was our breakfast, an absolute favorite of mine. Smoked salmon, Ben’s homemade cream cheese, tomatoes from the garden, thinly sliced red onion, capers and toasted bagels. We finished it off with a fruit salad of black mission figs, mango, red grapes and banana. Can’t beat that!

Although there is nothing here that I made, except for putting together the fruit salad, I just had to share it with you because it was all so pretty in the dazzling sunlight this morning.

See the view from our dining room window below. Hope you had a great weekend!

Oven dried and “canned” tomatoes

August 24, 2012 by Mary Frances 2 Comments

Oven dried tomatoes in olive oil with fresh herbs and garlic

My “canned” tomatoes with thyme. CORRECTION – don’t put the thyme in unless you’ve boiled it with the tomatoes – just washed fresh thyme could contaminate

Summer – ready for storage – IN THE FREEZER, SINCE I ADDED THE FRESH THYME

So here’s what I did with the eleven pounds of tomatoes. I made 2 batches of oven dried tomatoes, which my whole family adores. They are very slowly oven dried which brings out intense flavor and sweetness. Drenched in olive oil with crushed fresh garlic and herbs they will keep for a month in the refrigerator – ha – if they should last so long!

What do you do with these? Eat them as they are, as a side with dinner or chop them up and throw in pasta for a quick sauce. Serve with broccoli rabe, sautéed scallops and lemon for a fantastic main course or throw on a pizza. Don’t worry, you will think of a myriad of ways to use them. Just make them and you won’t be sorry. And they’re so easy, all you need is time, 6 – 7 hours and you’re set. The basis of this recipe is from the Union Square Café cookbook.

The “canned” are simply the fresh San Marzano tomatoes, washed, cored and roughly chopped, cooked until the liquid boils and jarred with sprigs of fresh thyme. Ethel encouraged me to do them like this – naked – so I would have choices in the winter to do whatever I wanted with them. I couldn’t resist adding the thyme sprigs from my garden. Besides, it looks so pretty, doesn’t it? I processed these jars for 10 minutes in boiling water. UPDATE: I FOUND OUT THAT THE FRESH, JUST WASHED THYME COULD CONTAMINATE THE TOMATOES, SO DON’T ADD THE THYME AT ALL OR BOIL IT WITH THE TOMATOES.

OVEN DRIED TOMATOES
2 lbs. ripe plum tomatoes or San Marzano
1 tsp. kosher salt
5 garlic cloves, crushed
3-4 thyme sprigs
2 rosemary sprigs
1 sage sprig
Olive oil to cover – can be as much as 2 cups

Wash, core and halve the tomatoes lengthwise. Sprinkle each half with the salt and let sit for one hour. Preheat oven to 200 degrees.

Bake in the oven for 5 – 6 hours. (5 works for me but it depends on your oven). They should be dried but still slightly plump. Let cool. Layer tomatoes, garlic and herbs in a clean glass jar. Cover with olive oil. Store in the refrigerator. Enjoy!!

Salted tomatoes waiting to go into the oven

Eleven pounds of tomatoes!

August 19, 2012 by Mary Frances 2 Comments

I have my work cut out for me today. Ethel (our farmer friend) convinced me to buy 11 pounds of her San Marzano tomatoes yesterday – and I did! So I am busy canning some and slowly oven drying the rest. I will give you those recipes later this week. Meanwhile the tomato smell is literally intoxicating, it smells so good. We will have this summer tomato freshness through some of the winter, but right now, I gotta get back to work!

My basil is also sky high – got to make pesto tonight!