Tuesday, July 26, 2011

Pan Con Tomate/Tomato Bread - Caity

Pan con tomate, for all you non-Spanish speakers means literally Bread with Tomato. Similar to Italian bruschetta, but at the same time very different. The bread is toasted then rubbed down with garlic and olive oil and topped with tomatoes and salt. So good!

I learned to make this when I studied abroad in Barcelona and took a cooking class. Traditionally you're not supposed to put the meat of the tomatoes on top of the bread, but I hate wasting all that delicious tomato so I tear it up and throw it on top. 

This is one of my favorite light summer meals. The tomatoes are at the best and the garlicky, salty bread compliments it perfectly. It can either be a nice snack on its own or goes very well with a chilled soup or really anything you're feeling like. 

 what you'll need:

thick crusty bread, sliced in half the long way
garlic cloves, sliced in half the short way
ripe tomatoes, halved the short way (it's juicier that way!)
olive oil
salt




 Drizzle olive oil over the bread slice. Toast, olive oil side down, in a pan over medium heat until golden brown. 


Take the garlic half and rub liberally directly onto the bread. My hands look very tan right? It must be the lighting...


Take the tomato half and smash it on the bread rubbing it around to get as much smushed into the bread as possible. Then if you like rip up the rest of the tomato and arrange it on top of the bread. Sprinkle with salt. Enjoy! 

Thursday, July 21, 2011

Porch Swing - Caity


It's hot in Utah! Not as humid as New Jersey was last week, but still hot! There's nothing like an ice cold Porch Swing and a book on the patio to keep cool and relax.

I used to be very wary of gin based drinks (honestly who likes the taste of pine trees?) but in a Porch Swing you only get a hint of gin which is perfectly complimented by the lemonade, cucumber and Pimms No. 1. 

We got this recipe from the Smitten Kitchen website and decided to use San Pelligrino Limonata instead of 7 Up because we thought the flavors would blend better. Just kidding. It was all we had in the fridge. It tastes great with either one! She also uses homemade lemonade which you can do, but we conveniently had lemonade in a can already made in the fridge, so I took the easy route.



what you'll need:
Serves 1

1 1/2 oz (3 Tbsp.) gin
1 1/2 oz (3 Tbsp.) Pimm's No. 1liquer
4 oz (1/2 cup) lemonade
lemon-lime soda (or Limonata if you so choose)
10 slices of cucumber, sliced as thin as you can get them
ice


Pour gin, Pimms No. 1, and lemonade in a tall glass. Add ice. Now top it off with a couple splashes of soda. Finish with the sliced cucumber. Now sit back and enjoy with a friend!

Tuesday, July 19, 2011

Kevin's Italian Beef Sandwiches - Cathy

Kevin's recipe!  Kind of.  But probably the only one that we will be able to attribute to him as it is something he made for me on one of our first dates. He got the recipe from his sister-in-law, Jodi Walsh who I believe says she got it from an old neighbor. 

Italian Beef is a Chicago specialty, and seems to be sold everywhere there.  The proper way to serve it is on a bun, dripping with juice, with pickled Italian hot peppers. I have seen it served with shredded cheese (mozzarella or provolone), and once had it in a bar in Aurora with marinara sauce which was good, but we just eat it as is. 

It's best with a good kosher pickle on the side, and potato chips seem to be a natural with it too.  Great to serve a crowd, and it freezes very well.  If you are very industrious and clever you can put some in a ziploc freezer bag along with some of its juice, seal, then lay flat and kind of squish air out and flatten out to freeze.  Then when you want just enough for one or two sandwiches you can break off a frozen chunk and nuke to warm through.


Saturday, July 9, 2011

Preserved Lemons - Cathy

So, I'm getting a bit of grief for not utilizing my Christmas present enough (Hey, I've done one posting so far...), and all of my kids are getting way ahead of me in entering Walsh Cookbook recipes and also some great ones of their own. Caity is home for a visit, so while she's here I'm taking advantage of her help with photography, cooking and website skills to help me out with a few entries (besides the fact she's shaming me into getting around to it).

This is an easy, faster version of a traditional Moroccan condiment that normally takes a month or so to make.  I started making these many years ago and over the years have adapted concepts from several different sources for this method.  I always have some stashed in the fridge with more in the freezer as a backup supply.  It's also a great present for a friend to brighten up a gloomy winter day, or to freshen up a hot, dry summer stretch.

Preserved lemons are a fabulous bright, salty tidbit to add to anything you feel needs a little punch to it's flavor; a little surprise bite of lemony-ness for many things, including of course Moroccan and other Middle Eastern foods. 

The well-rinsed and chopped bits are wonderful served as a garnish with vegetables (roasted red pepper strips with some chopped parsley, chopped lemon bits and a drizzle of good olive oil--yum), fish, or chicken; in sauces, dips, salads--particularly grain-based salads like Israeli couscous and tabbouleh, or Nicoise-type salads. 

It's to die for in a tuna salad sandwich, and wonderful in couscous or rice.  It keeps for a very long time in the fridge, but I tend to make a large batch, then keep most of it in quart-sized freezer ziplocs in the freezer, with just some in this pretty jar in the fridge.


Thursday, July 7, 2011

Mexican-Style Hominy - Erin

This is from Steven Raichlen's book, Bold and Healthy Flavors, which has some awesome stuff in it.  I was looking for something to go with dinner one night and didn't want potatoes, had rice the night before, etc.  If you've never had hominy (or posole) before, it's like a giant white kernel of corn, and it's really good.  It's also in the Green Posole with Chicken post from April, if you want to try that!  Anyway, this is really good, with lots of cilantro, lime and garlic, and cumin and cinnamon, it's full of awesome flavors.

what you will need

14.5 oz can of hominy
1 Tbsp canola oil
1/2 onion, thinly sliced
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1 tomato, peeled, seeded and chopped
1/4 chopped fresh cilantro
1/2 cup chicken stock
salt and freshly ground black pepper
1 lime, cut into wedges

Asian Grilled Salmon - Caity


I remember the first time I had this salmon, I practically ate all 3 pounds of it. Honestly, it feels like you just cannot get enough. 

The recipe is another easy Barefoot Contessa recipe. The flavors are Asian, but not overwhelmingly so which makes it very versatile. The leftovers are great to make the Barefoot Contessa's Caesar Salad, or her Salmon Sandwiches, or her Salmon Salad. 

All you have to do for this recipe is mix the sauce, marinate the salmon for 10 minutes, then grill. The most important thing to remember is to SAVE HALF OF THE SAUCE before you marinate the salmon so you'll have the other half to pour on at the end. 

what you'll need:
serves 4-5