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Sunday Morning

Blueberry Cornmeal Buttermilk Pancakes
A perfect breakfast treat for a leisurely Sunday morning.


These classic buttermilk pancakes are enhanced with the nutty flavor of cornmeal, which contrasts exceptionally well with blueberries.
When making any pancakes there are few key things to remember. First, do not over mix the batter – it is best to have some lumps. Second, make sure your griddle is not overly buttered – otherwise the pancakes will fry up too quickly and will be cooked on the outside but raw in the middle. Finally, know that it is time to flip the pancakes when the entire surface of the batter has lots of tiny bubbles that are just starting to burst. Don’t be tempted to flip the pancake before the bubbles start to burst, yet don’t wait until all of the bubbles have burst either. It’s all about the timing here, as the portions in the recipe are just so in order to produce a light and fluffy pancake.

Make 10 pancakes

Ingredients

1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
3/4 cup cornmeal
2 large eggs, beaten
4 tablespoons butter, melted and cooled
3 cups low fat buttermilk
2 cups fresh blueberries
real maple syrup, slightly heated

In a large bowl whisk together the flour, salt, baking powder, baking soda, sugar and cornmeal. Make a well in the center of the dry ingredients and add the eggs, melted butter and buttermilk. Whisk the ingredients together and do not over mix.
To make the pancakes, heat a griddle or large cast iron pan over medium heat. Add 1/2 teaspoon of butter to the pan. Use a paper towel to soak up any excess butter. Pour the batter into a pitcher or use a ladle to pour approximately 1/3 cup batter into the pan. Immediately place 6-8 blueberries on the pancake batter. When the surface of the pancake is covered with tiny bubbles that are starting to burst, it is time to flip the pancake. Use a large heatproof spatula to flip the pancake in one quick swoop. Cook the pancake until light golden brown, about 1 minute more. Repeat this process, until all of the batter is gone.
Cooked pancakes can be placed on a heatproof dish kept warm in oven preheated to 175 degrees F, or served immediately. Top pancakes with warm maple syrup and a few more blueberries.

Panzanella

Another Italian late summer favorite.


Panzanella
Panzanella is an Italian Bread salad that is commonly made in the Tuscan region of Italy. It consists of toasted bread, fresh tomatoes, basil and a light vinaigrette along with whatever leftover ingredients may be on hand – perhaps roasted peppers, cucumber, olives, lettuce, garlic or whatever one prefers. The amounts here are approximate, as this type of dish is really one where you can add as much or as little of anything. The only musts here are the toasted bread, tomatoes, basil and dressing. The key to a successful panzanella, besides best quality ingredients, is adding the right amount of dressing – just enough to moisten the bread and not so much that it is soggy. The richness from the buttery olive oil should cause the bread to just melt in your mouth.


Serves 6

1/2 pound stale rustic bread, cubed
1/2 teaspoon mustard
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons best quality extra virgin olive oil
4-5 medium size heirloom tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1/2 red onion, thinly sliced
1/2 cup fresh basil
2 tablespoons fresh parsley
1 clove of garlic, thinly sliced
sea salt
fresh ground pepper

Preheat the oven to 350 degrees F. Spread the bread cubes onto a baking sheet and toast until slightly golden, about 10 minutes. Set aside and let cool.
To make the dressing, combine the mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into vinegar mixture. This dressing can be made a day ahead of time and kept in the refrigerator.
Combine the tomato, cucumber, onion, basil, parsley and garlic in a salad or serving bowl. Pour over half of the dressing. Add the toasted bread cubes and enough of the dressing so that the salad is well dressed but not soaked. If the salad seems underdressed drizzle over a bit more olive oil and vinegar. Season with salt and pepper and serve immediately.

For the End of Summer

Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes
As the curtains close on this summer's stage, I thought it would be appropriate to share my adaption of a classic Italian summer dish.


Green beans and potatoes may seem like an odd addition to pesto and pasta, however they are commonly found in this classic dish that originated in Genova, Italy. The first time I ate this dish was in one of the beautiful towns of La Cinque Terra, on the Linguaria coast of Italy. I was fifteen, at the time, and food was low on my lists of interest. So the fact that over 10 years later I can distinctly remember devouring this pasta, washing it down with an ice cold sprite, while sitting over the cliffs of the Mediterranean sea on a warm summer day, is a testament to how truly wonderful this dish really is. At an age where little impressed me, the rich flavors of this dish certainly left an impression on me.
In the recipe that follows, I cut fresh lasagna sheets by hand, yet any long fresh noodle will be wonderful too. And of course, store-bought linguine or spaghetti will work perfectly too. Just make sure to adjust your cooking time –fresh pasta takes a few minutes unlike dried pasta.
The key for this dish, as usual, is using the best quality ingredients. That means – fresh, fragrant basil; cold pressed extra virgin olive oil, and real Parmigiano-Reggiano cheese. Using anything less in this classic pesto is really just a waste of your time. I also like to use the small haricots verts, green beans, but if you can’t find them (as I couldn’t this time), any type of green bean will do. Creamy white or Yukon potatoes are best. In traditional Pesto Genovese the green beans and potatoes are cut up fairly small and play a lesser role against the pasta and pesto, however in this rendition of the dish, I wanted to serve the vegetable course and pasta all in one, so I went heavy on the green beans and potatoes. You can adjust the amount of vegetables to your own taste.




Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes

Serves 6

1 large bunch fresh basil leaves (about 3 cups)
1/3 cup raw pine nuts, plus more for garnish
1 large clove of garlic, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup extra-virgin olive oil, plus more for serving
3/4 cup of freshly graded Parmesan cheese, plus more for serving
1 pound fresh pasta sheets, cut into strips or fresh pasta noodles
2 cups fresh green beans, trimmed and cut into 1/2 pieces
3-4 small white potatoes, peeled and cut into 1/3 inch cubes


To make the pesto, place the clean basil leaves (stems removed), pine nuts, garlic, salt and pepper in a large food processor. Blend until chopped. With the machine running, pour the olive oil into the small hole on the top of the food processor in a slow and steady stream. When the mixture is smooth and creamy add Parmesan cheese. Pulse until just combined. This mixture should be me made no more than one hour ahead of time or the basil will oxidize and turn black.
Fill both a medium and large pot with water. Bring both to a boil and add a teaspoon of salt to each.
Place the peeled potatoes in the medium pot of water and cook for about 5 minutes; then add the green beans. Cook for another 5 minutes or until both the potatoes and green beans are tender. Test with a fork. Drain the water from the potatoes and green beans, season with a bit of salt and pepper and set aside.
Meanwhile, add the fresh pasta to the large pot of boiling water and cook for about 3 minutes, or until al dente, but cooked through. Place the noodles and 1/2 cup of the pasta cooking water in a large serving bowl or platter. Pour the pesto over the noodles and toss together. If the pesto is still clumpy add another 1/2 cup or so of the pasta water. Gently toss in the warm potatoes and green beans. Serve in individual bowls and garnish with more Parmesan cheese, a drizzle of olive oil and a few pine nuts, if desired.

Zucchini Bread

I am sorry that I do not have a photo for this recipe. It got gobbled up before I had a chance to take a photo (always a good sign), but with zucchinis in abundance right now, I had to share this deliciously moist loaf cake. Cake or Bread? It is somewhere in between the two, but regardless, it is a perfect choice for a late summer rustic dessert, afternoon snack or breakfast treat. I am guessing these would also bake up as wonderful little cupcakes... perhaps with a dollop of cream cheese frosting?

Zucchini Bread with Craisins and Dark Chocolate Chips
Tart craisins, sweet zucchini bread and dark chocolate – a perfect combination. The whole wheat pastry flour and spelt flour can be substituted for whole wheat flour and all purpose flour, if you like.

Makes 1 loaf

1 cups whole wheat pastry flour
1 cup spelt flour
1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup canola oil
1 teaspoon vanilla extract
10 ounces grated zucchini
2/3 cup craisins
2/3 cup dark chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan with canola oil and line the bottom with parchment paper.

In a medium size bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In another bowl combine the eggs and sugars with a whisk until well combined. Stir in the oil, vanilla extract and grated zucchini until well combined. Gently stir in the dry ingredients and the craisins and chocolate chips.

Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. This bread will keep wrapped tightly in plastic wrap for up to 3 days.

Coconut Cupcakes

Coconut Cupcakes with Coconut Butter Cream,
White Chocolate Shavings and Raspberries
These cupcakes are moist and light, yet slightly dense. Their texture is paradoxically somewhere between a pound cake and an angel food cake. I guess this makes sense when you realize that these cupcakes are in fact, fat free angel food cakes with the addition of full fat coconut milk. The coconut flavor here is subtle, very subtle, because of the use of real coconut milk and not the artificial extract that tastes like tropical tanning oil. I decorate these cupcakes with white chocolate shavings and a raspberry for an elegant touch, but also as a wonderful compliment of flavors. Certainly this recipe could also be made as a fabulous layer cake.

Makes 24-26 cupcakes or 1 nine inch layer cake

3 cups cake flour
1 teaspoon baking powder
1 1/2 cups sugar
8 egg whites
1/4 teaspoon salt
14 ounces unsweetened whole fat coconut milk
1/2 teaspoon almond extract
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla bean paste or vanilla extract
3 ounces coconut milk
20 ounce powdered sugar, sifted
1 bar good quality white chocolate
14 fresh raspberries, cut in half

Preheat the oven to 350 degrees F. Line 24-26 standard size muffin tins with paper liners.
Over a medium size bowl, sift together the flour, baking powder and sugar. Set aside.
Place the egg whites and salt in bowl fitted for an electric mixer with the whisk attachment. Whisk on high speed until stiff peaks form.
Pour the coconut milk and almond extract into the dry ingredients and mix together with a wooden spoon or spatula until incorporated. (Do not over mix.) Gently fold in 1/3 of the egg whites, until just incorporated. Fold in the next 1/3 until just incorporated, and finally fold in the last third without deflating the egg whites. Immediately scoop the batter into the prepared cups, filling each three-quarters full. Bake until cooked through, about 15-17 minutes. To tell if the cake is baked through, press your finger gently on the center of the cake – it should bounce back and not seem raw and gooey, or insert a cake tester inserted into the center of the cake; it should come out clean. Transfer the tins to wire racks and let cool for 1 minute. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the butter, vanilla extract and half of the powdered sugar and half of the coconut milk on medium/high speed until smooth and creamy. Add the remaining powdered sugar and coconut milk and mix until glossy and smooth. Use an off set spatula to frost each cupcake with the frosting, about 2 tablespoons.
To shave the white chocolate, place the bar on a chopping block. Run the blade of a sharp knife downward alongside the chocolate to create chocolate curls or shavings. Top each cupcake with a sprinkling of white chocolate and a raspberry half. Cupcakes are best eaten the same day they are made but will keep in the refrigerator for up to 3 days.

In Season - Tomatoes and Basil

Summer is the season for the classic combination of tomatoes and basil. Here is a quick guide and a few recipes showcasing this fantastic duo.

Tomatoes and Basil with Fresh Burrata Cheese,
Sea Salt, Fresh Ground Pepper and Extra Virgin Olive Oil

About...


Tomatoes

How to buy: Tomatoes, which are a fruit not a vegetable, come in all shapes and sizes, which is totally irrelevant when it comes to having the best flavor. Look for unbruised and unblemished tomatoes that are vibrant in color, fragrant in smell and have a soft skin. The best tomatoes are ripened on the vine and are therefore not terribly firm at the time of sale. Nor should the tomatoes be sold too soft and overly ripe. The best time to buy tomatoes is towards the end of summer, when they are in the peak of their season. Though there are many varieties grown year round, out of season tomatoes are typically grown in a greenhouse, picked green, and ripened with ethylene on their way to the grocery store. Quite oppositely, heirloom tomatoes are grown from seed that have produced the same variety of tomatoes for many generations, without genetic modification.

Types and Uses: Beefsteak tomatoes are large and typically used for sandwiches and salads. Plum (or Roma) tomatoes are often used in cooking and are canned for tomato sauces. Heirlooms come in a variety of colors and sizes and are best to eaten raw and without too many competing flavors. Cherry and Grape tomatoes are small in size, and have a sweet flavor that can be incorporated into a variety of dishes.

How to Store: Keep tomatoes flat (never stacked on one another) on a plate, out on the kitchen counter. Tomatoes should never be refrigerated.

How to Chop: Depending on the size of the tomato use a very sharp chef's knife, pairing knife or medium size serrated knife. The type of knife one uses is not important, but rather using a sharp knife is, as to not bruise the skin and put pressure on tomato flesh. When working with medium to large tomatoes, begin by cutting the tomato in half; then place the tomato in your non dominate hand and use the knife to cut out the stem and rough part of the core. Depending on what you are using the tomato for, either cut the tomato into wedges or into slices to be diced. Cherry and Grape tomatoes need only to be cut in half or quarters.


Basil

How to buy: Use your nose first - if it doesn't smell like much then it certainly won't taste like much. Look for vibrant green leafs that are minimally bruised.

How to store: If you plan to use your basil the day you purchase it, place it in a small glass of water, like a bouquet of flowers, allowing only the stems to touch the water. You can also wrap the basil in a moist towel or paper towel and store in the refrigerator, but often the leaves will turn black. Depending on the variety of basil that you buy, it will keep anywhere from 1 to 4 days. I have found that farm stand basil rarely lasts more than 24 hours before turning black, but the supermarket varieties tend to last 3 or 4 days. (Makes you think ?)

How to chop: The best time to chop basil is at the last minute during the preparation of your dish, since it tends to bruise and blacken immediately. Remove the basil leafs from its stem and place 5-6 leafs in a stack, with the largest leaf on the bottom. Use the large bottom leaf to roll the basil tightly lengthwise, then chop as thin as desired. Chopping basil in this manner is efficient, prevents bruising and provides and even cut.


Tomato Basil Bruschetta

Making perfect bruschetta:

1. Toast rustic European style bread just enough so it is crispy on the outside but still a bit chewy on the inside.
2. Use farm stand produce, starting with ripe, but slightly firm tomatoes and fragrant basil, both at their peak in the middle and end of summer. Use whatever type of tomato that you prefer, as long as it is a favorable one. You may also choose to remove the center core and seeds, especially if the core is tough and white.
3. Add just a pinch of sugar. This is a tip I picked up in Rossana’s kitchen, not to cover up poor quality produce, but to balance the acidity of the tomatoes.
4. Drizzle pungent extra virgin olive oil atop the bruschetta just before serving. With so few ingredients, quality is first priority, and here is the right occasion to pull out your cold pressed extra virgin olive oil. Add the olive oil, as well as the tomato basil mixture, upon the toasted bread at the last minute will prevent this classic appetizer from turning soggy.

Serves 4

4 large 1/3 inch slices of rustic bread, cut in half, or 8 small baguette size slices
1 teaspoon olive oil
1 1b tomatoes (plum, heirloom, cherry), diced into approximately 1/4 inch pieces
1/2 cup loosely packed basil leafs
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon granulated sugar
2-3 tablespoons extra virgin olive oil

To toast the bread, spread the bread slices on a baking sheet and drizzle with the olive oil. Bake in an oven pre-heated to 350 degrees F for about 10 minutes, flipping the bread slices half way through baking. Or toast the bread in a regular toaster and omit the drizzle of olive oil; Or heat the olive oil in medium sauté or grill pan and cook the toasts a few minutes on each side until slightly golden. (The cooking method is up to you – the goal is merely toasted bread.) Allow the bread to cool on a rack, then place on a plate or platter.
In a medium size bowl add the diced tomatoes. To cut the basil, place the leaves in a small stack (about 6 leaves at a time) and roll up tightly and roughly chop. Add to the tomatoes along with the garlic, salt, pepper and sugar. Gently toss together and taste for more salt and pepper. Evenly distribute the tomato basil mixture atop the toasted bread slices. Drizzle with the extra virgin olive oil. Serve immediately.


Warm Bulgur Wheat with Tomatoes and Basil
Bulgur Wheat is tender and mild, and the perfect grain for this dish. However, I have also used brown rice, cous cous and quinoa with equally satisfying results. I imagine that many different types of grain will work well in this dish, though the cooking time and method for each specific grain will vary.

Serves 4

Ingredients

1 1/2 cups water
3/4 cup bulgur wheat, rinsed
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cloves garlic, sliced
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 1/2 tablespoons extra virgin olive oil
2 medium tomatoes, cut into 1/3 inch slices
1 cup cherry tomatoes, cut in half
1/2 cup (loosely-packed) fresh basil, roughly chopped

Bring the water to a boil in a medium size saucepan. Add the bulgur wheat, cover and remove from the heat. Allow the bulgur wheat to sit with a lid for 20-25 minutes, or until most of the liquid is absorbed.
Meanwhile, combine the salt, fresh ground pepper, garlic, lemon juice and red wine vinegar in a small bowl. While whisking, add the extra virgin olive oil.
When the bulgur wheat is tender, drain any excess liquid and place in a large serving bowl. Add the dressing, tomatoes and basil and gently toss together. Taste for more salt and pepper. Serve warm or at room temperature.


Tomato Basil Capellini
Capellini means little hairs in Italian, and that is exactly what this pasta is; extra thin hair-like strands. This pasta is best served with very light sauces since it tends to clump together. A heavy tomato sauce will drown capellini, unlike fresh uncooked tomato sauces, such as this one, that contain more moisture (water). Chop the tomatoes for this sauce ideally one hour in advance and season with salt to help draw out the moisture in the tomatoes. Salt, along with the other basic seasonings, brings out the delicate flavors of this simple summer dish.

Serves 6

Ingredients

15 ripe Roma tomatoes (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoons of sugar
1 large clove of garlic, minced
1 cup loosely packed basil leafs
1 pound capellini or angel hair pasta
1/3 cup good quality extra virgin olive oil
1/4 cup freshly grated Parmesan cheese (optional)

Bring a large pot of water to a boil.
Meanwhile, cut the tomatoes in half and remove the core of the tomatoes and discard; then chop the tomatoes and place in a large serving bowl. Add the salt, pepper, sugar, and garlic. (I use a garlic press to mince the garlic.) Toss all the ingredients together. Let this mixture stand at least 10 minutes or up to 2 hours at room temperature to allow the flavors to absorb and the water to extract from the tomatoes to help create the sauce. Chop the basil and add to the tomatoes at the last minute, otherwise the basil will start to turn black.
When the water comes to a boil cook add a tablespoon of salt and the pasta, and cook following the directions on its package until al dente, about 2 minutes. Careful; this pasta cooks quickly. Drain the pasta and immediately add to the serving bowl with the tomatoes. Gently toss the pasta into the tomato mixture. Drizzle the olive oil over the pasta. Garnish the pasta with a bit of Parmesan cheese, if desired. This pasta is wonderful warm or at room temperature.

In Need of More Tomato Basil Recipes? Check out:
Baby Arugula Salad with Roasted Veggies and Fresh Burrata Cheese - Aug. 7. 09
Audrey Hepburn's Favorite Pasta - Dec. 6. 09
or add a basil to:
Tomato Crisp - Sep. 1. 09
Spinach, Quinoa and White Cheddar Bake - Jan. 10. 10
Creamy Tomato Soup Jan. 18. 10