When Summer veggies and fruits start making an appearance, it is easy to reach for the same recipes. Here are a few of our favorite new recipes.
Tomato-Lemon Tart
FROM BON APPETIT
A new way to use that basil and tomatoes. Extra credit given to those who make their own puffed pastry.
Tomato-Lemon Tart - Courtesy of Bon Appetit
INGREDIENTS
- 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
- All-purpose flour (for dusting)
- 1 garlic clove, finely grated
- 2 tablespoons olive oil, divided, plus more for serving
- 1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
- 1 cup torn basil leaves
- 1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
- Kosher salt, freshly ground pepper
- Crème fraîche (for serving)
PREPARATION
- Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
- Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
- Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
- Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.
Kohlrabi Home Fries Courtesy of Martha Rose Shulman - NYT Cooking
Kohlrabi Home Fries
NEW YORK TIMES COOKING- MARTHA ROSE SHULMAN
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. You can also substitute your favorite seasonings into this recipe. It’s a very satisfying and healthy fry.
INGREDIENTS
- 1 ½ to 2 pounds kohlrabi
- 1 tablespoon rice flour, chickpea flour or semolina (more as needed)
- Salt to taste
- 2 to 4 tablespoons canola oil or grapeseed oil, as needed
- Chili powder, ground cumin, curry powder or paprika to taste
PREPARATION
- Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
- Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
- When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Lakin's Gorges Ricotta and Strawberry Panna Cotta - Courtesy of Lakin's Gorges CheeseLakin’s Gorges Ricotta and Strawberry Panna Cotta
LAKIN’S GORGES CHEESE- WALDOBORO, MAINE.
We love that this recipe comes from a local chef and artisan. Make time to check out their website at https://lakinsgorgescheese.com/ and keep an eye out for their wonderful events and products.
Panna cotta is one of the world’s fabulously impressive desserts that is surprisingly fast and simple to make. The ricotta in this recipe provides extra richness in place of heavy cream.
INGREDIENTS
- 1 envelope gelatin
- 1.25 cup milk
- 1/3 cup sugar
- .75# Lakin’s Gorges Ricotta
- 1/2 tsp vanilla
- 1/2 cup strawberries, pureed
PREPARATION
1. Lightly grease 6 ramekins
2. Put 1/4 cup of milk in saucepan and sprinkle gelatin on surface to dissolve, about 1 minute.
3. Add remaining milk and the sugar and heat over low heat until sugar is dissolved.
4. Place milk mixture and ricotta in blender until smooth. Add vanilla.
5. Mix 1/2 cup of ricotta mixture with pureed strawberries.
6. Distribute ricotta mixture evenly between the ramekins. Top with the strawberry mixture.
7. Cool until firm, at least 4 hours.
To remove, either run a thin blade around the outside to loosen, or place the ramekins briefly in warm water to loosen, then upend onto plate.
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