Tag Archives | Summer 2015 Recipes

Grilled Block Island Swordfish with Greek Extra-Virgin Olive Oil, Lemon, Fresh Herbs, Roasted Mediterranean Vegetables and a Yogurt-Cucumber Sauce


Courtesy Chef Demetrios Haronis

Serves 4


4 swordfish steaks (8–9 ounces each)
¾ cup extra-virgin olive oil, preferably Greek cup fresh lemon juice
2 tablespoons fresh oregano
1 tablespoon fresh dill
1 tablespoon fresh thyme
Sea salt and fresh ground black pepper to taste

Heat grill. Whisk oil, lemon juice, oregano, dill and thyme together in a bowl. Pour of the lemon oil over swordfish and marinate for 15 minutes. Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side, turning just once, and basting with the lemon oil. To plate up, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve with the yogurt-cucumber sauce on the side.

Roasted Vegetables:

1 eggplant, sliced thick
1 red onion, sliced thick
1 red pepper, cut into quarters
2 portobello mushrooms, cut in half
2 plum tomatoes. cut in half
½ bunch of asparagus
1/3 cup lemon oil (from recipe above)
Sea salt and pepper to taste

Preheat oven to 350°. Place vegetables in a bowl, pour lemon oil over them and toss to coat. Season with salt and pepper, then put into roasting pan and cook until tender. You can also choose to grill the vegetables.

Yogurt-Cucumber Sauce:

2 cups Greek yogurt
1 cucumber peeled, seeded and grated
2 tablespoons fresh dill, chopped
4 cloves fresh garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

Mix all ingredients together in a bowl and serve.

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Ricotta Gnocchi and Sweet Sausage Bolognese


Courtesy Chef Ryan DePersio

Serves 6


3 pounds ricotta, drained
3 cups sifted all-purpose flour
2 eggs
Salt and pepper to taste
Pinch of nutmeg

Mix ingredients together in a bowl until a soft dough forms. If the dough is a little sticky you can add a bit more flour. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water, then shock in ice water.

Sweet Sausage Bolognese:

¼ cup canola oil
3 pounds sweet sausage, cleaned from casing
1 Spanish onion, sliced
1 cup white wine
1 can whole tomatoes in juice
Salt, to taste
Red pepper flakes, to taste

In a large rondeaux, add canola oil. When the rondeaux is hot, add sausage. Distribute around the pan evenly to get good color. Once the sausage has good color, add onions and stir every 3 minutes until the onions are caramelized.

Deglaze with white wine. Reduce for 5 minutes and add canned tomatoes. Cook on low for 45 minutes. Use a potato masher to break up the sausage if it is still holding its shape. Season with salt and red pepper flakes.

To serve, plate the gnocchi and top with the sausage Bolognese. Garnish with micro basil.

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Romesco Sauce


Makes about 1 cup

Romesco sauce is a lively Catalonian pesto full of roasted garlic flavor. Serve it with grilled shrimp, over cold sliced boiled beets, or with lamb meatballs. The romesco sauce freezes perfectly. You can also cover the sauce with oil and hold it in the refrigerator for about ten days.

1 garlic bulb, peels on
2 small dried chipotle chiles
4 dried tomatoes
1 cup chopped marinated peppers, drained, oil reserved cup toasted pine nuts

Preheat the oven to 400°.

Place the garlic bulb on a baking sheet in the middle of the oven and roast for 15 minutes until very tender.

In a small bowl, soak the dried chiles in ½ cup water until soft, about 10 minutes, then drain.

In a separate bowl, soak the dried tomatoes in ½ cup water until soft, about 10 minutes, but do not drain.

In a food processor, or with a mortar and pestle, combine 2 cloves roasted garlic, chiles, tomatoes, tomato soaking water, marinated peppers, pine nuts, and salt to taste, and purée.

If needed, to keep the sauce soft and loose, add the oil reserved from draining the peppers, 1 tablespoon at a time.

To make the sauce very smooth, press through a fine-mesh sieve. If you are going to serve immediately or freeze, add water to loosen to the consistency of yogurt. Do not add water if you are going to preserve in oil.

To freeze, pour the sauce into a freezer container leaving ½ inch of headroom. To preserve in oil, spoon the sauce into a sterilized jar (boiled in water for 10 minutes at sea level, adding 1 minute for every 1,000 feet above sea level). Tap down the jar to eliminate air pockets and cover the sauce with a layer of oil. Refrigerate. Pour off the oil (it can be use to recover the sauce) and spoon out the sauce as needed.

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Marinated Peppers


Makes 3 pints

Marinated chopped peppers are an incentive to make great food fast. Just the fact that I can spoon the peppers out of a jar and not even have to cut them up has led to spontaneous and delicious dishes. For example, I toss these peppers with boiled shrimp, or make a quick spread by mashing the peppers with feta cheese and dill or cilantro.

2 pounds sweet red peppers (8 to 10 peppers)
2 cups white wine vinegar (5% acidity)
1 cup fresh lemon juice (5 large lemons; save the zest—it freezes well)
1 cup olive oil
2 tablespoons minced garlic
2 tablespoons dried oregano
1 ½ teaspoons pickling salt

Char and peel the peppers. Allow the peppers to come down to room temperature. Halve the peppers and remove the seedpod and stems. Chop the peppers.

In a medium saucepan, combine the vinegar, lemon juice, olive oil, garlic, oregano, and salt and bring to a boil over medium heat. Add the peppers and toss them in the marinade.

Have ready 3 clean pint jars (or a combination of half-pints and pints) and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Spoon the peppers into the jars and cover with the marinade, making sure the garlic and oregano are distributed evenly throughout the jars. Leave ½ inch of headroom. Wipe the rims, place the lids on, and screw on the bands fingertip tight.

Process the jars in a water bath for 15 minutes at sea level. Process the jars for an additional 2 minutes for every 1,000 feet above sea level. Remove from the water, let the jars rest for 24 hours, and then check the seals. If the jars seem a little greasy, it’s okay. Just wipe them down with a bit of vinegar. The peppers may float at first but don’t worry; they will settle down.

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Eggs Poached on Sweet Peppers and Onions


Serves 4

This is the perfect summer dinner: light, fresh, nutritious and easy. It is simply cooked vegetables with eggs poached on top. You can use any vegetable combination you like (zucchini, onion and boiled potatoes, for example) but if you don’t use tomatoes you will need to compensate for the lack of moisture by adding about ½ to ¾ cup chicken stock, vegetable stock or water.

¼ cup olive oil
2 sweet red peppers, sliced
2 medium onions, sliced
2 large tomatoes, peeled, seeded, and coarsely chopped
2 tablespoons chopped fresh basil or 1 teaspoon dried
Salt and freshly ground black pepper
8 large eggs
½ cup grated Parmesan cheese, for garnish
2 tablespoons chopped flat-leaf parsley, for garnish

In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes.

Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations.

Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6 to 8 minutes. Season with salt and pepper and sprinkle with the Parmesan and parsley. Serve promptly.

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Strawberry Rhubarb Crumble

Courtesy of Pam Mount, Terhune Orchards, Princeton

Serves 6 to 8

The tart, tangy flavor of early rhubarb is the perfect complement to sweet spring berries.

2 pints strawberries, washed, hulled and sliced
3 cups diced rhubarb
1 tablespoon lemon juice
½ cup sugar
½ cup flour
¾ cup flaked oats
½ cup light brown sugar, firmly packed
1 teaspoon cinnamon
Pinch of salt
1 stick unsalted butter

Preheat oven to 375°. Toss strawberries, rhubarb, lemon juice and sugar together and spoon into a 8” x 11” baking dish. Spread in an even layer.

Combine flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut butter into several pieces and work into the dry ingredients using a handheld pastry blender or the back of a fork to form a coarse crumbly meal. Sprinkle over the fruit and bake in the oven until fruit juices begin to bubble up around the edges and through the crumb topping, 25 to 30 minutes.

Remove from oven and spoon into serving dishes. Top with a drizzle of fresh heavy cream, a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm.

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Sour Cherry Pie with Almond Lattice Crust


Courtesy Carol Todd, The Market Roost, Flemington

At the Market Roost, this pie is traditionally made with Montmorency sour cherries from Michigan (the state is famous for these). When New Jersey’s cherry season starts in June, you can use local sour cherries fresh off the tree.

For the Filling:

6 cups pitted sour cherries (fresh or frozen)
¾ cup sugar
½ cup all-purpose flour
1½ cups cherry juice (such as Knudsen Just Tart Cherry, unsweetened)
1 teaspoon almond extract

Defrost and drain frozen cherries if necessary, reserving the juice (1½ cups of juice are needed; supplement with good-quality bottled cherry juice such as Knudsen’s). Mix sugar, flour and cherry juice together using a whisk, in a bowl, making sure it’s thoroughly blended with no lumps. Pour mixture into heavy saucepan and cook until thick. Remove from stove and add cherries and almond extract.

For the Crust:

4 ounces vegetable shortening
8 ounces pastry flour
1 ounce finely crushed skin-on almonds
Ice water

Preheat oven (convection oven, if possible) to 350º. Mix pastry flour and crushed almonds in a large mixing bowl. Have your ice water nearby (several cups—not all will be used).

Add small chunks of shortening to the flour mixture by breaking up with hands and dropping chunks over the top of the dry mixture. Work the shortening into the dry ingredients with your hands, gently lifting and working it in until blended with fairly large, pea-sized shortening chunks still visible—this is the key to a flaky crust. Be careful not to overwork.

Pour some of the ice water over the mixture and, using a spatula to scrape from the bowl, incorporate wet and dry until the dough pulls together and is moist and easy to work with. Form dough into a ball, divide into two, and roll out bottom layer to line a 10” pie pan. Put the bottom layer in the pie pan. Fill with the cherry filling.

Roll out remaining dough, cut lattice strips and lay out over pie filling. Crimp edges and brush an egg wash on the the lattice top before baking pie.

Bake 20 minutes, lower oven to 325º and then continue baking until juice of filling is visibly thickened—you should be able to see it coming up between lattice strips. Enjoy!

Market Roost Catering, Restaurant & Bakery
65 Main Street, Flemington
908.788.4949 marketroost.com

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