Shopping List OH I LOVE YOU COFFEE

Wed: Grilled Chicken Cobb Salad

Thu: Tomato, Basil, and Cheese Tart with Pancetta Crust

Fri: Succotash (make farmers cheese)

Mon: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

GOOSE

4 chicken breasts, airline

(monday): 4 airline chicken breasts

lima/butter beans

1/3 cup minced country ham

1/4 lb pancetta /bacon

MARKET

3 red onion
Garlic cloves

8 plum tomatoes

3 ears of corn

4 large beets

4 large tomatoes

OMALIAS/TRADER JOES

Buttermilk

Sour cream

heavy cream

ricotta cheese

whole milk mozz.

Canned chipotle peppers

limes

4 avocados

8oz blue cheese

butter

orange juice

beer

greens

cashews

flour

Succotash

Succotash

2 cups fresh, shelled butter or baby lima beans
3 large ears of corn, about 2 cups
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/3 cup minced country ham

1. Place butter beans in large saucepan. Cover with water; add about 3/4 teaspoon of kosher salt. Bring to boiling. Skim surface until clear. Reduce heat to medium;cook partially covered, 30-40 minutes, until tender. Strain beans in a sieve. Set aside.

2. Shuck corn. Remove silks. Scott suggests you use a clean terry kitchen cloth gently rubbing corn to do this. Using a sharp knife, cut corn kernels from cobs.

3. In a large skillet, heat unsalted butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and freshly ground pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Adjust seasonings. Cook 1 minute more, taking care not to overcook the corn and beans.

4. Add heavy cream and country ham. Cook just until heated through and slightly reduced. Season to taste. 

Balsamic Beef Salad

Yield: makes 6 servings

Prep Time: 20 mins

Cooking Time: 1 hr 5 mins

Ingredients

For the dressing

• ½ cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 garlic clove, pressed
• 2 tbsp chopped basil
• 2 tsp chopped oregano or marjoram
• 1½ tsp brown sugar
• 1 tsp whole grain mustard

• salt and freshly ground black pepper
• 2 small red bell peppers
• 4 tbsp olive oil
• 2 small red onions, cut into wedges
• 6oz (175g) cherry tomatoes
• 1 tbsp balsamic vinegar
• 1lb 5oz (600g) beef tenderloin, trimmed and tied
• 6oz (165g) mesclun

Directions

1. To prepare the dressing, process the ingredients in a blender. Season with salt and pepper.

2. Preheat the broiler. Broil the peppers, turning from time to time, until blackened on all sides. Let cool until handleable. Remove the blackened skin, seeds, and ribs. Cut the peppers into thick strips.

3. Preheat the oven to 375°F (190°C). Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper. Roast for 20 minutes. Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar. Roast for 10 minutes more, until the onions are tender. Let cool.

4. Increase the oven temperature to 425°F (220°C). Heat remaining 4 tbsp oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides. Transfer to a roasting pan. Roast about 20 minutes until a meat thermometer reads 130°F (55°C) for medium-rare meat. Transfer to a carving board. Let cool, and thinly slice the beef.

5. Toss the mesclun with ¼ cup of dressing. Add the beef, red pepper, onions, and cherry tomatoes. Serve with extra dressing on the side.

Shopping List Eaaahhhhaa!

Tue: Eat out

Wed: Cheese Tortellini With A Fresh Tomato and Artichoke Slaw

Thu: Fresh Basil Rataouille

Fri: Grill Salmon with Fresh Blueberry Corn

Sat: Gazpacho

MARKET

3lbs ripe tomatos + 6
garlic cloves

2 med green bell pepper

2 med red bell pepper

1 orange bell pepper

2 kirby cucs

1 pint grape/cherry tomatoes, or 2 medium size tomatoes

1 medium-small globe eggplant

1 med green zucchini

1 med golden zucchini or crooked-neck squash

1 red onion

2 cups blueberries

corn

Country Bread

2 avocados

9oz cheese tortellini

cilantro

2 limes

1 jar (6oz) marinated artichoke hearts

http://www.cookstr.com/recipes/grilled-salmon-with-fresh-blueberry-corn-salsa

Grilled Salmon with Fresh Blueberry Corn Salsa

I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it at the height of summer when both are in season.

Yield: Serves 8

Ingredients

• One 3-pound fresh salmon fillet
• 1 tablespoon cround cumin
• Salt and freshly ground black pepper
• 4 ears sweet corn
• 4 medium tomatoes, diced
• 2 small firm but ripe avocados, peeled and diced
• 1 small green bell pepper, diced
• 1 small orange bell pepper, diced
• 1 small bunch cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 cups blueberries, preferably wild maine berries

Directions

1. Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.

2. Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.

3. Build a hot charcoal fire or preheat a gas grill. Cook the salmon, turning once, until it is charred–almost blackened–on the outside and has reached the desired degree of doneness within. I like it still quite juicy, bordering on rare.

4. Add the blueberries to the salsa, stirring them in gently so as to avoid mushing them. Season with salt and pepper to taste. Serve the salmon with the salsa spooned over.

Notes

In a pinch, you could use 1 cup of thawed frozen corn kernels instead of the fresh corn.

What do you think of this recipe? It has whole tomato slices, but they're cooked well.

http://www.cookstr.com/recipes/tomato-basil-and-cheese-tart-with-pancetta-crust

Tomato, Basil, and Cheese Tart with Pancetta Crust

I developed this tart in the mid-eighties for a column in Gourmet called "Gastronomie Sans Argent," which loosely translated means "eating well on a budget." It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can't think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato's usual partners in crime—bacon, mozzarella, and basil. The result was a big hit.

The only problem I had in developing this recipe was that the water in the tomatoes diluted the rest of the filling. Finally I figured out that if I presalted and drained the tomatoes my problem would be solved. I have presalted my tomatoes for almost every recipe ever since.

Here is my original recipe, slightly improved; I replaced the bacon in the crust with Italian pancetta, which is like unsmoked bacon. Of course, if you left out the pork product all together, you'd be left with a great vegetarian main dish. Serve this with a tossed green salad.

Yield: Serves 6

Ingredients

For the pastry:

• ¼ pound pancetta* or bacon
• l¼ cups all-purpose flour
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter, cut into small pieces and chilled
• 2 tablespoons chilled vegetable shortening

For the filling:

• 4 large tomatoes, sliced 1/3 inch thick
• 1 teaspoon kosher salt plus more for sprinkling the tomatoes
• 1 cup firmly packed fresh basil leaves plus 3 sprigs for garnish
• ½ cup plus 2 tablespoons whole milk ricotta cheese
• 2 large eggs, lightly beaten
• 1 cup coarsely grated whole milk mozzarella cheese
• ½ cup freshly grated Parmigiano Reggiano
• Freshly ground black pepper to taste
• About 1 tablespoon extra virgin olive oil for brushing the tomatoes

Directions

To prepare the pastry, finely chop the pancetta. Cook in a small skillet, stirring often, over medium-high heat until lightly colored, 5 to 7 minutes. Drain on paper towels until cooled. Combine the flour, salt, and pancetta in a large bowl. Add the butter and shortening. Blend with a pastry blender or your fingertips until the mixture resembles the texture of small peas. Add 3 to 4 tablespoons ice water or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten slightly, dust with flour, and chill, wrapped in plastic wrap, for 1 hour.

Roll out into a disk '/8 inch thick on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and preheat the oven to 375 °F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

To make the filling, turn down the oven to 350°F. Sprinkle the tomato slices on both sides with the additional salt and drain in a colander. Combine the basil leaves, ricotta, and eggs in a food processor and process until blended. Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper. Process until just combined.

Pat the tomato slices dry with paper towels. Line the bottom of the shell with the tomato end pieces and spoon on the cheese mixture. Arrange the remaining tomato slices in one layer, overlapping slightly, over the cheese mixture. Brush the top with olive oil and bake until the cheese mixture is set, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Serve hot or at room temperature, garnished with sprigs of basil.

Notes

* Available at the deli counter of many supermarkets, at Italian markets, and at specialty food shops.

Fresh Basil Rataouille

Taking a little extra time with individual ingredients coaxes the best from each. The result is an exciting dish with lots of flavor variation in every bite. Careful cutting turns this home-style, rustic stew into a company-worthy mosaic. If you're a little less casual in your cuts, it will still taste great, but aim for pieces of approximately equal size for even cooking. Fresh basil at the end adds bright, fresh flavor.

Ratatouille makes a great accompaniment for roasted chicken, or as a vegetarian entrée served over a steaming bowl of polenta. Look for fire-roasted diced tomatoes for added complexity.

Yield: Makes 8 servings

Ingredients

• 1 medium-small globe eggplant (about ¾ pound)
• 1 medium green zucchini
• 1 medium golden zucchini or crooked-neck squash
• 1 medium red onion
• 1 medium red bell pepper
• 6 tablespoons extra virgin olive oil, plus more, if needed
• Kosher salt
• 1 heaping tablespoon minced garlic
• One 14-ounce can diced tomatoes
• ½ cup roughly chopped or torn fresh basil
• Freshly ground black pepper

Directions

1. Cut the eggplant, green and golden zucchini, and onion into ¼-inch dice, placing each in a separate bowl. (You can combine the two types of zucchini.) Cut the top and bottom off the red bell pepper, cut in half top to bottom, and remove the seeds. Lay each half skin side up on a cutting board and give it a good whack with the flat side of a cleaver or chef's knife to flatten it. Turn it over and, holding the knife almost parallel to the red pepper and work surface, carefully skim off the internal veins. Cut the pepper into ¼-inch dice.

2. Heat ¼ cup of the olive oil in a large skillet or wok over medium-high heat. I like to use a nonstick pan for this-it allows the vegetables to brown nicely without excessive oil or sticking. When the olive oil is hot, add the eggplant and sprinkle it with 1 teaspoon salt. Wait a minute or two before stirring to allow the eggplant to begin to take on some color. Alternate stirring and leaving it to sit a minute or so until the eggplant softens and is lightly browned all over. Remove the eggplant to a large serving bowl and set aside.

3. Add the remaining 2 tablespoons olive oil to the pan, then add the onions and garlic. When the onions are softened and light golden, add the red peppers. Sauté another minute to soften them, and then add the zucchini and 1 teaspoon salt. Add more olive oil as needed to keep the vegetables from sticking. When they are finished cooking, the vegetables should be tender but not at all mushy.

4. Return the eggplant to the pan and add the tomatoes with their juices. Stir and sauté to heat everything through and combine it well. (To make ahead, cool then refrigerate in a tightly covered container for up to 1 day. Reheat in a skillet over medium heat, stirring frequently, or serve cool or at room temperature.)

5. Stir in the torn basil and season with pepper and additional salt to taste before transferring to the serving bowl.

Notes

Select a small to medium eggplant with firm, smooth, shiny skin. Unlike many other fruits (yes, eggplant is a fruit), eggplants should be light for their size. Purchase the eggplant no more than a day or two before cooking as it can become bitter with time. Some people believe that eggplants with a dash-shaped mark on the blossom end have fewer seeds–and therefore are less bitter–than those with a round mark; others disagree.