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Asparagus Risotto – An Easier Way

Its springtime and asparagus is in full bloom. Risotto is one of my favorite ways to use asparagus, especially when combined with a bit of fresh lemon peel, a dusting of sage or marjoram, and a swirl of zesty grated cheese. Risotto does not require that you stand at the stove while it cooks. There is no constant stirring in my recipe. The result is deliciously creamy with al dente rice — just as you’d expect risotto to be. This minimal stirring method was developed by Rosie and me for a client a few years back. A wine accompaniment? Pinot Grigio or Sauvignon Blanc is perfect.
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Springtime Asparagus Risotto

Makes 8 cups (4 main-dish or 8 side-dish servings)

1        lb. asparagus spears
2        Tbsp. butter
2        Tbsp. extra virgin olive oil
1        medium onion, chopped
2        large cloves garlic, minced
2        cups (about 14 oz) Arborio rice
1        cup Holland House* white cooking wine
4        cups (32 oz) reduced-sodium chicken broth, warmed up in microwave
1/3     cup grated Parmigiano-Reggiano or pecorino-Romano cheese
1        Tbsp. grated lemon peel (optional)
1/2     tsp. dried sage, marjoram or tarragon

Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.

In a 6-quart pot, melt butter with olive oil. Add onion, garlic, and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.

Add asparagus, increase heat slightly and continue to cook uncovered about 3 minutes. Stir now and then. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

* Risotto made with table wine:
If you prefer to use table wine to make the risotto, use a light pinot grigio, sauvignon blanc or Chablis. After cooking and stirring the rice with the butter, olive oil, onion, and garlic, stir in 1 cup wine. Cook until very creamy and almost all the wine is absorbed–about 2 minutes on medium-high heat.
Then stir in the reduced-sodium chicken broth (or vegetable broth) and 1/2 teaspoon kosher salt. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir. Add asparagus as directed above.

Kitchen Notes:
– The flavors of grated cheeses vary. Start with 1/3 cup, and add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish.
– Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
– Recipe may be halved; use a 4-quart saucepan.

Variations:
– Stir in 1/2 cup diced ham or prosciutto along with the cheese, lemon and dried herb.
-Use 2 cups fresh peas (also in season now) in place of asparagus.

Posted in Entrees, Rita's Kitchen, Sides and Sauces | 3 Responses

Classic Quiche for Spring Time

Whether for Passover, Easter or simply to welcome spring, quiche is so delicious and quite easy to make. My recipe uses two ingredients that make a big flavor difference:  Swiss Gruyère cheese and Angostura aromatic bitters. Both provide wonderful rich depth that takes traditional quiche to another level. Really.

Quiche is especially nice to make for potlucks or family gatherings. Not only is it rather uncommon, it can be made a day ahead and warmed up a bit in the microwave. And the slices can be just 2-inches wide so one quiche will serve 12. Very flexible. Very yummy.

I use store-bought pie crust (yes, I’m a lazy baker of sorts). See Kitchen Notes below the recipe for my favorite brand. The tastiest Gruyére cheese is Emmi from Switzerland. A bit pricey, but worth every penny. Emmi Gruyére was recommended by the tasters at Cook’s Illustrated magazine, May-June 2017 issue.

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Classic Quiche

Makes one quiche for 6 – 8 servings
Prep time: 10-12 minutes   Oven time: 40-45 minutes

1          9-inch deep dish frozen pie crust,* thawed
2          tsp. Angostura aromatic bitters
1          cup half & half, room temperature
4          large eggs, room temperature
2          Tbsp. grated Parmesan or Romano cheese
1          Tbsp. flour
1/4       tsp. each salt and pepper
dash   nutmeg
2          rounded cups shredded Gruyère cheese (about 5 oz.)
2          sliced green onions

Place room temperature pie crust in a pie plate as directed on box. Preheat oven to 350°F.

Stir Angostura into half & half. In a medium bowl, whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half with Angostura. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake on the bottom oven rack for 40 minutes or until a sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.

* Kitchen Notes
– My favorite store-bought pie crust is Immaculate Ready-to-Bake in a blue box, usually found near refrigerated cookie dough.
– Sprinkle 1/2 cup diced ham over quiche before baking, if desired.
– Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

Posted in Entrees, Rita's Kitchen | 5 Responses

Authentic Irish Brown Bread

For home-baked bread speedier than my Speedy No-Knead Artisan Bread, I bake Irish Brown Bread. A staple bread in Ireland, Irish Brown is different from soda bread for it’s distinctive large crumb texture and wheaty flavor with a touch of molasses. There’s no rise time, and it stirs up in about 5 minutes. I learned how to bake this authentic version while visiting friends last summer at their B&B in Tullamore, Ireland, between Dublin and the Galway coast. Our Irish friend John adds crunchy sunflower, sesame, poppy and pumpkin seeds. It was the best I tasted in Ireland!

I carefully watched John make the bread and took exact measurements. Then I made adjustments to the temperature and bake time since John baked in an Aga Cooker which doesn’t have exact temperatures, only hotter and cooler oven chambers and he baked the bread in both. I came up with a compromise in my oven, but the key is to bake until well browned so the center is fully cooked.

In Ireland I noticed this bread is commonly baked in the evening for the morning breakfast, as John did, and some of the other B&B’s. On our last night, the B&B proprietor gifted me a bag of Odlums brand whole meal flour which is an extra coarse wheat flour (see photo below). It was worth lugging home! The coarser flour plus the seeds makes the distinctive brown bread texture. Odlums is available on-line or look for the coarsest brand you can find, such as King Arthur, unless you happen to have a grain mill. (Which might be on my wish list now!). I like the finer textured brown bread made with our whole wheat flour, but the difference makes for appreciation of international food experiences. I add extra seeds to compensate for less coarse flour.

Bake a loaf for the luck of the Irish this March 17 and I think you’ll make this bread often!  After the second or third day I like to serve it toasted, and its always good with butter and my Basic Citrus Marmalade.

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Irish Brown Bread
Makes one 9×5 or 8×4.5-inch loaf, about 16 slices

1-1/2 cups (200g) coarse whole wheat flour (see Test Notes)
1-1/2 cups (200g) all-purpose flour
1-2 tablespoons each sunflower, sesame, and poppy seeds, or your choice
1-1/4 teaspoons baking soda
1/4 teaspoon table salt
1-1/4 cups (300g) buttermilk (use from Rita’s Best Buttermilk Pancakes!)
2 tablespoons (40g) blackstrap or dark molasses
1 tablespoon (10g) sunflower oil
1 large egg
1/2 cup natural or golden raisins, optional
1-2 tablespoons raw pumpkin seeds

  1. Heat oven to 400°. Coat a 9×5 or 8×4.5-inch loaf pan with cooking spray.
  2. Combine dry ingredients in a large bowl
  3. Whisk together the buttermilk, molasses, oil and egg.
  4. Stir liquids into dry mixture just until batter is evenly moistened. Stir in raisins if desired. Spread evenly in pan. Sprinkle with pumpkin seeds. Moisten fingers and flatten top, lightly pressing seeds.
  5. Bake 30-35 minutes until well browned and pick inserted in center comes out clean.

NOTE: I was not compensated to mention brands in this post.

Test Notes:
King Arthur brand is coarsest I’ve found. I also like results with 1-1/4 cups of any brand whole wheat flour plus 1/2 cup wheat bran.
For buttermilk substitution here are some options.

Posted in Breads, Rosie's Kitchen | 2 Responses

Best Buttermilk Pancakes

Yes, these are the best I’ve ever had — and the simplest. Rosie agrees! (See her variation notes below.) I developed the recipe for a client years ago and did lots of research to arrive at the ideal balance of ingredients for thick, nice-rising pancakes. Yet, it’s the crunchy cornmeal that makes these pancakes especially appealing to me. Cornmeal is one of my kitchen staples. As is buttermilk; I’m an avid user (and share a substitute option). Buttermilk is a versatile ingredient, especially for baking, as in my favorite Corn Muffins. If you’re a pancake person like me, please tell me what you think. Kudos, or not, all comments are welcome. And… scroll down to check out a few photos below the recipe.

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Cornmeal Buttermilk Pancakes

Makes 8, 4” pancakes (or doubled, about 16 pancakes*)

1        cup all-purpose flour (spoon into measuring cup and level top)
2        Tbsp. medium-grind cornmeal, like Bob’s RedMill*
1        tsp. sugar (optional)
1/2     tsp. baking soda
1/4     tsp. baking powder
1/4     tsp. salt*
1        cup buttermilk* (low fat or not)
1        egg
2        Tbsp. butter, melted

Whisk together dry ingredients in a medium bowl. Warm up buttermilk, just a bit, in microwave oven. Whisk in egg. Add to dry ingredients along with melted butter. Stir gently just until combined; batter should be lumpy. Let rest 5-10 minutes.

To make pancakes, pour desired amount of batter onto a preheated, non-stick skillet or lightly greased skillet. Cook on medium heat until bottom side is brown, turn; cook until center springs back when lightly touched. 

Kitchen Notes
This recipe doubles nicely. Use 1-2/3 cup buttermilk to start; add more if batter is too thick and not pourable. 

Rosie’s Whole Wheat Banana-Walnut Pancakes:  Use 1 cup whole wheat flour instead of all-purpose flour. Add 1 banana, sliced, and 1/2 cup chopped walnuts.

Buttermilk substitution: If you don’t have buttermilk, pour 1 tablespoon white vinegar or cider vinegar into a 1-cup liquid measuring cup. Fill to the 1-cup level with whole or 2% milk. Let stand for 5 to 10 minutes for milk to clabber. Stir, then whisk in egg before adding to dry ingredients.

*Alber’s cornmeal is a typical supermarket brand. It’s a bit less coarse, so if you like a little crunch, replace a couple tablespoons of flour with extra cornmeal.

Use double-acting baking powder. It’s the most common, and actually may be the only baking powder available for everyday consumer use (Argo brand, Rumford etc).

Salt is iodized “table salt” in all my recipes. Table salt has more sodium than kosher salt: 590mg per 1/4 tsp vs 280mg sodium per 1/4 tsp for kosher salt.

dry ingredients are whisked together

lumpy batter is best; don’t over mix

my favorite non-stick pancake pan
### 

 

Posted in Breads, Rita's Kitchen | Leave a comment

Super Simple Slider Sandwiches

It doesn’t get any easier than beef with salsa-raisin sauce for this spicy sandwich.  Let your slow cooker do the cooking, then pick up a bag of ready-cut coleslaw and soft dinner rolls or burger buns. Jump on over to the Sun-Maid nutrition blog for my recipe and you’ll be ready for Super Bowl Sunday or a simple meal any day!

 

Posted in Entrees, Rosie's Kitchen | Leave a comment

Speedy No-Knead Artisan Bread

January is National Baking Month, so even though I bake year-round (including microwave English Muffin Bread in summer), I thought it would be a good time to share this new (to me) speedy version of the no-knead bread I posted a few years ago. I came across Mark Bittman’s video last week showing how 1/4 teaspoon red wine vinegar and hot water reduces the 12-18 hour rise to 3-4 hours. Amazing! My family and I think the results are brilliant. Stir it up after lunch and it’s ready for dinner. 

There is a slight difference in the yeastiness of the speedy version. I find the long-rise a more mellow developed flavor, but both methods are excellent. I made a whole-wheat rosemary and a walnut-raisin loaf (perfect with PB&J), and will be trying this method with all the variations I shared in this post Easiest Ever No-Knead Artisan Bread. The recipe became a viral recipe-sharing chain with my friends showing their friends, which I shared in this post. They’re still telling me how much they enjoy their home-baked bread, which is exactly what Mark Bittman intended.

If you’re one of my previous bakers, or haven’t baked a loaf yet, give this speedy version a try!  I’d love to hear how either the original or the speedy version works for you.  Note the speedy version instructions up-date below.

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No-Knead Country Wheat Bread – plain, walnut or raisin  

Prep time: 5 minutes   Rise time: 18-24 hours plus 30 minutes just before baking
Bake time:  45 minutes   Makes 1 loaf
A gram weight kitchen scale measures quickly and accurately, if you have one.

420 g     3    cups White bread flour (such as King Arthur brand or bulk)
  90 g  3/4    cup Whole wheat flour
  30 g  1/4    cup Oat bran, optional
    8 g  1-1/2 tsp Table salt
   1/4     tsp Rapid rise yeast (I use a generous 1/4 tsp.)
  70 g     1     cup Chopped walnuts, optional and/or 3/4 cup raisins
  14 fl oz  1-3/4 cup Water (cold tap water for slow rise, hot water for fast rise)

For a speedy version, with 3-4 hours rise vs 12-18 hours, use hot water (115-120F) and add 1/4 teaspoon red wine vinegar, per directions in video by Mark Bittman

1.  Mix dry ingredients in a large bowl. Add walnuts and/or soaked grains if making multi-grain recipe. (See link for multi-grain recipe and step-by-step photos.)

2.  Stir in water with a wooden spoon. (For speedy rise, use hot 115-120F water plus 1/4 tsp. red wine vinegar). Switch to a plastic scraper if you have one, and continue mixing and turning just until dough is evenly moistened and pulls away from sides of the bowl. It’s not necessary to stir vigorously, just enough so the flour is mixed in.

3.  Cover bowl with plastic wrap (a plastic shower cap works great!) and let stand 30 minutes. Turn dough with the scraper or spoon, giving it about 4 folds. (If you skip this step it won’t harm the bread.)

4.  Cover bowl with plastic and let stand at room temperature 18-24 hours (3-4 hours for speedy version). The dough will rise and be very bubbly.

5.  Gently stir dough down with scraper or spatula and fold over in 90 degree turns several times. Dust top of dough lightly with flour. Cover the bowl and let rest 15 minutes.

6. Dust a towel with oats, cornmeal, wheat bran or a little flour. Scrape the dough out of the bowl onto the towel and shape roughly into a ball. Wrap in the towel and leave at room temperature for 30-45 minutes. OR – leave bread in bowl, sprinkle top with oats, cornmeal, bran or flour, then scrape around edge of bowl to slightly deflate dough. Let stand covered while oven heats, then turn directly into hot pan. 

7.   While dough is resting, place ungreased pan with lid if it has one, in the oven. Turn oven on and preheat to 500°F. NOTE: The pan must be a glazed ceramic that can withstand 500°F or an iron skillet. Allow at least 30 minutes for pan and oven to super-heat. It is necessary to preheat the pan so the bread will instantly create steam when it goes in, and the bread won’t stick to the pan.

8.  Unwrap dough, shake excess grain off the towel. Place the dough in the towel within reach of the oven. Open oven and pull rack forward. Lift lid (if using) and quickly slide dough into pan. Cover with lid or loosely cover container with foil. (This step can also be done by removing pan from the oven.)

9.  Reduce oven to 450°F. Cover pan with lid or foil. Bake covered 25 minutes. Dough will rise and start to brown.

10. Remove lid or foil and continue to bake until very dark brown, another 20-25 minutes.  Immediately remove bread from pan and cool on a wire rack.

KITCHEN NOTES:

The website PotsandPans sells ceramic loaf pans like the one I used for the walnut-raisin loaf.

I’ve tested cider vinegar in place of red wine and it seems to work similarly. I have a question in to Mark Bittman about why red wine, but he’s traveling in India till end of February and I’ve not had a reply.  I haven’t found food chemist to answer the question yet 🙂

 

Recipe adaption and photo by Rosemary Mark

Posted in Breads, Rosie's Kitchen | Leave a comment

Nutty Snacks for the Holidays

Rosemary Roasted Cashews Christmas tray

Nuts–walnuts, cashews, pecans, almonds–make yummie holiday treats. This is Rosie’s dee-liciously easy Rosemary Roasted Cashews. She ‘borrowed’ the recipe from our friend Mary Margaret a while back, and it’s now her go-to recipe for quick gifts and snacks.  Update: One of my readers Tina Mark shared that she had made this recipe at Thanksgiving. Since this wasn’t posted yet, I inquired of her recipe source. We found the recipe by Ina Garten on a post by Leite’s Culinaria (I’ve since adjusted the seasoning amounts). So it’s a much-loved, popular recipe.

Another of our favs is Rita’s crunchy Sweet Salty Bitter Glazed Nuts. Then there’s Spiced Nuts (recipe below) that’s part of Rosie’s Peaches & Cheese Salad. Each recipe uses a slightly different method to prepare the nuts. All three are easy — the way we like it at Get Cooking Simply!  And we can all use simple and easy during the holidays.

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Rosemary Roasted Cashews

Heat oven to 350°F.
Spread 1 pound raw whole cashews (about 3-3/4 cups) on a baking sheet. (Rosie lines the baking sheet with parchment paper for easy transfer of the hot nuts off the pan). Roast for 15-20 minutes, turning several times until golden brown.

Meanwhile, in a large bowl, microwave 1 tablespoon salted butter until melted. Stir in:

   1 generous tablespoon very finely chopped fresh rosemary
   1 tablespoon (packed) dark or light brown sugar
   1 teaspoon kosher salt
1/4 teaspoon cayenne pepper (increase if you like more heat)

The herb mixture will look a little dry; that’s ok. Add hot cashews to the bowl as soon as they are toasted. Stir and stir until cashews are cool and coated with herb mixture. The trick is to stir while the nuts are still hot so the rosemary sticks to them.  Let cool completely in bowl.


Spiced Candied Nuts
A dip in hot water before coating the nuts allows the sugar to melt and evenly caramelize when the nuts are roasted.

1/3 cup granulated sugar
1/2 teaspoon table salt or 3/4 teaspoon kosher salt
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
3 cups combinations of pecan and walnut halves
3/4 cup pistachios, optional (or additional 3/4 cup pecans or walnuts)

Heat oven to 350°F. Mix sugar, salt, allspice and cayenne in a small bowl. Bring 2 cups water to a boil in a medium saucepan. Remove from heat; add nuts. Let stand 30 seconds; drain in a colander. Return nuts to saucepan. Stir sugar mixture into hot, wet nuts. Line a baking sheet with foil and coat with cooking spray. Spread nuts evenly onto pan. Bake at 350°F about 15 minutes until toasted and glazed, stirring every 5-6 minutes. Cool completely and store in airtight container.

Posted in Appetizers & Snacks, Rita & Rosie's Kitchens | Leave a comment

Cranberry Sauce Upside-Down Cake

Cranberry Upside-Down Cake

What do you do with leftover cranberry sauce after the turkey is gone? Cranberry sauce keeps for months, probably longer, but why not use it for a holiday-ish cake topping. I was chatting with blogger Amy Sherman who mentioned baking a cranberry upside-down cake for Thanksgiving. She’d baked such a cake a couple years earlier, but couldn’t remember the recipe. Until her mother searched the internet and found the recipe on Martha Stewart’s site, WITH Amy’s comment.  So it goes for recipe developers, we forget what we’ve done once we move on to the next recipe!

I liked the idea of cranberry cake so I started with Martha’s recipe, added almond meal, orange zest and almond extract to the cake, and replaced fresh cranberries with a ginger-orange-cranberry sauce. I didn’t have leftover sauce after Thanksgiving, but had plenty of cranberries in the freezer for a fresh batch of sauce. It’s so easy, I don’t understand buying canned. Just simmer fresh or frozen cranberries with water and sugar (as the package directs). I usually use less sugar so it’s a tad tart-sweet. Use your favorite cranberry sauce, other than jellied which I don’t think would be right for this cake. I’m pretty sure you’ll never have leftover cranberry sauce for long after you try this cake. You’ll be looking for more sauce to bake another cake!

Cranberry Sauce Upside-Down Cake

Prep

Cook

Total

Author Rosie

Yield on 9-inch cake 8 servings

Ingredients

1/2 cup butter, softened (divided use)

1 cup cranberry sauce (divided use) – see sauce note*

2 tablespoons chopped crystallized ginger, optional

1/2 cup granulated sugar

1 egg

1-1/2 teaspoons orange zest

1/8 teaspoon almond extract

1 cup all-purpose flour

1/4 cup (lightly packed) almond meal (or 3 tablespoons flour may be substituted)

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

Instructions

PREHEAT oven to 350F.

Generously spread 2 tablespoons butter on the bottom of a 9-inch metal or glass baking dish.  It will be a thick layer and it does not need to be super even — don’t skimp, the cranberry needs the butter for the upside-down topping. If using ginger, stir it into sauce. Spread 3/4 cup sauce over the butter to about 1/2-inch from the edge of the pan.

BEAT remaining 6 tablespoons butter and sugar with an electric mixture until fluffy. Beat in egg, orange zest and almond extract.

WHISK together flour, almond meal, baking powder and salt.

ADD flour mixture in three additions, alternating with milk, beating after each addition and scraping sides of bowl. Beat  on medium speed 30 seconds until smooth.

SPREAD batter over cranberry sauce. Bake 25-30 minutes until cake is golden brown and springs back when lightly touched.

IMMEDIATELY INVERT cake onto a plate. Let stand 2 minutes then remove pan.  Top with remaining 1/4 cup sauce for a fresh, lush look. Serve slightly warm or cool completely. Cake keeps at room temperature, covered, for  3-4 days .

Notes

Ginger-Orange Cranberry Sauce Combine 12 ounces (1 bag) fresh cranberries, 1/2 cup sugar, 1/2 cup water, 1/2 cup orange juice and 1/2 cup finely chopped crystallized ginger in a medium saucepan. Bring to a simmer. Simmer uncovered stirring occasionally until about half the berries burst, about 3 minutes. Remove from heat and let cool. Sauce will thicken.

Posted in Desserts | 4 Responses

Corn Muffin ‘Turkeys’

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Making these little birds can keep kids or guests busy until the big bird is sliced!  All you need is corn muffins and dried fruit.

Thank you for being a reader of Get Cooking Simply.  Rita and I wish you a wonderful thankful day!

 Print This Recipe 

Corn Muffin ‘Turkeys’

Makes 6-8 muffins

Muffins (or prepare a favorite recipe)

  •  1          package (8.5 ounces) cornbread mix
  • 1/4        cup raisins

Decorating supplies

  • Fresh or dried apple slices, dried apricots, prunes, raisins
  • Peanut butter for attaching fruit
  • Toothpicks, optional

Prepare cornbread batter as package directs.
Stir 1/4 cup raisins into batter. Fill muffin cups 3/4 full.
Bake muffins according to package directions. Cool.
* Or add raisins to your favorite cornbread recipe.

To decorate:
Make two slits in the muffin, one slightly larger for the feathers.  For tail feathers, cut strips of apricots and prunes. Pinch ends together. Insert into the larger slit and arrange fan-like, using toothpicks if needed for support. Use a dab of peanut butter to stick a raisin to a fresh or dried apple. Don’t forget to add a thin slice of apricot to the neck for the ‘wattler’!

   

 

 

Posted in Breads | 1 Response

Tomato-Peach-Mint Bruschetta

The devastating fires just 75 miles from here make thinking about recipes seem so insignificant. Yet we still fuel body and soul as we continue on.

End-of-summer golden tomatoes and peaches make this classic tomato-topped toast called Bruschetta. (Pronounced “broos KET tah”). I like mint instead of basil in this twist on the traditional tomato and garlic bruschetta. I skip the garlic although a garlic clove could be rubbed on the toast with a drizzle of olive oil.  And if you prefer to use basil, it’s the same family as mint and perfectly interchangeable in this recipe.

Olive oil adds the finishing caress to marry tomatoes and peaches with salty feta and fragrant mint.  If you’ve not combined tomatoes with peaches, try it, they’re botanical siblings anyway and the balance of acid and sugars work beautifully together.

I’m still getting red and yellow heirloom tomatoes in my weekly organic box from Riverdog Farm, and am the lucky recipient of my neighbor’s late-summer crop. If you can still get peaches in your area I hope they’re sweet like mine from the Central Valley. Or remember to try this recipe next season. Once you taste you won’t forget the flavors, I’m sure!

When I attended the International Food Bloggers Conference (IFBC) I learned about Lindsay Olive Oil, a buttery California olive oil from the folks we know of as a ripe olive company. They call it Buttery Extra Virgin, and it really is buttery. Drizzled on toast with a little salt instead of butter, it’s my new toast topper, and sometimes with orange marmalade too!

**I received conference discount from IFBC  in exchange for a blog post of my choice.

RECIPE

Tomato-Peach-Mint Bruschetta

Prepare Bruschetta in proportions to taste; serve immediately.

  1. Dice tomatoes and peaches.
  2. Place in a bowl with finely chopped fresh mint or basil.
  3. Stir in crumbled feta cheese.
  4. Drizzle with extra virgin olive oil.
  5. Season lightly with coarse salt if desired.
  6. Spoon over toasted baguette or crusty bread.

 

Posted in Appetizers & Snacks, Rosie's Kitchen, Salads and Dressings | 4 Responses
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