Summer Fruit Crostata
Green Bean, Tomato and Chickpea Salad
Grilled Lobster Tails with Tarragon-Lemon Vinaigrette
Pickled Okra
Roasted Potato and Okra Salad
Summer Fruit Crostata
Ina Garten 2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients
* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Green Bean, Tomato and Chickpea Salad
Serves 4
course salt and ground pepper
1.5 lbs green beans
3 wide strips lemon zest, cut into thin matchsticks, plus 3 TB lemon juice
2 TB extra virgin olive oil
3 medium tomoatoes cut into 1/2 in wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, drained and rinsed
2.5 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh flat leaf parsley
In a large pot of boiling, salted water, cook green beans until crisp tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile in a large bowl whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add the feta and parsley and stir to combine. Seasonw ith salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Grilled Lobster Tails with Tarragon-Lemon Vinaigrette
Recipe courtesy Emeril Lagasse
* 8 (6 to 8-ounce) frozen lobster tails, defrosted
* 2 plum tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped
* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 3 tablespoons lemon juice
* 1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
* 1 tablespoon minced fresh tarragon leaves
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground white pepper
Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.
Pickled Okra
Gourmet | November 2003; originally published November 1982
yield: Makes 6 (1/2-pt) jars (each jar serves 4)
Though you have to plan ahead, processing these pickles is worth the effort — we found the heat cooks the okra just a bit and helps them absorb the brine.
Ingredients
* 1 pound okra (3 1/2 to 4 inches long)
* 6 garlic cloves, peeled
* 3 cups cider vinegar (24 fluid ounces)
* 1 cup water
* 1/2 teaspoon dried hot red pepper flakes
* 1 1/2 tablespoons dill seeds
* 1 tablespoon mustard seeds
* 1 1/2 tablespoons kosher salt
* 1 tablespoon sugar
* Special equipment: 6 (1/2-pt) canning jars with screw bands and lids; an instant-read or candy thermometer
Sterilize jars and lids:
Wash jars, screw bands, and lids in hot, soapy water, then rinse well. Dry screw bands.
Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered with lid, and boil 10 minutes. Heat lids in water to cover in a small saucepan until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
Make pickled okra:
Drain jars upside down on a clean kitchen towel 1 minute. Tightly pack jars with okra, stem ends up, then put 1 garlic clove in each jar.
Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved. Divide pickling liquid evenly among jars, leaving 1/4-inch space at top, then run a thin knife between okra and jar.
Seal and process jars:
Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).
After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift lid with your fingertips. If you can’t, the lid has a good seal.
Let pickled okra stand in jars at least 1 day for flavors to develop.
Cooks’ note: Pickled okra (in sealed jars) keeps 6 months in a cool dark place.
Roasted Potato and Okra Salad
Gourmet | July 2005
2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
Roast potatoes and okra:
Put oven rack in middle position and preheat oven to 450°F.
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook beans and corn while potatoes roast:
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
Make dressing and assemble salad:
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.
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