Cherry Tomato, Basil, and Roasted Chicken Stew

Ingredients:

1 bone-in chicken breast

2 cloves garlic, minced

1/2 large onion, diced to 1/4 inch

4 cups chicken stock

1 cup water

2 cups cherry tomatoes, halved

1/2 cup brown rice

1/4 cup torn basil

1/2 cup heavy cream

olive oil

kosher salt

fresh ground pepper

Method:

Serves 4.

Preheat oven to 425 degrees.

Place the chicken breast on a small baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-35 minutes or until golden brown and juices run clear when pierced with a knife. Remove from the oven and allow to cool slightly. Once the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces. Set aside.

Meanwhile, in a 4-quart dutch oven or saucepan over medium heat, sauté garlic and onions in 1 tablespoon of olive oil until aromatic and translucent. Add chicken stock, water, and rice. Turn the heat up to medium-high and bring the mixture to a simmer. Simmer until rice is almost tender. Stir in chicken, tomatoes, heavy cream and basil. Return to a simmer and cook 5 minutes to soften tomatoes. Season with salt and pepper to taste. Top with additional fresh basil and serve immediately.

Kale Salad with Roasted Butternut Squash, Bacon, and Fried Eggs

Ingredients:

Salad:

1 large bunch green kale, ribs removed and torn into bite-sized pieces

1 medium butternut squash, peeled and diced in 1/4-in dice

8 slices of high-quality thick-cut bacon

4 eggs

2 tablespoons butter

olive oil

kosher salt

fresh ground pepper

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 small shallot, finely minced

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Pre-heat oven to 425 degrees.

Place the butternut squash on a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until soft and starting to crisp around the edges, about 20-25 minutes, stirring halfway through. Remove from the oven and set aside.

Reduce the heat to 350 and place bacon on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp. Remove from the oven, and drain the bacon on paper towels. Break the bacon into 1-inch pieces. Reserve 1 tablespoon of the bacon drippings for the dressing.

Melt the butter in a large skillet over medium-low heat. Crack the eggs into the skillet. Once the whites start to set, sprinkle a few drops of water around the edges of the pan and cover with a tight fitting lid. Cook for 1-2 minutes or until the white is completely set and the yolk reaches your desired level of doneness.

Divide the kale evenly between 4 large bowls. Arrange the roasted butternut squash and bacon on top. Drizzle with maple bacon vinaigrette and top with one egg. Serve immediately.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Roasted Tomato Soup

Ingredients:

8 large tomatoes

1 head garlic

2 cups chicken stock

1 tablespoon fresh thyme, finely chopped

2 tablespoons balsamic vinegar

Olive oil

Salt and pepper

        

Method:

Serves 6.

Pre-heat oven to 425 degrees.

Core the tomatoes and slice them in half crosswise. Place on a parchment or foil lined sheet pan. Drizzle with olive oil and season with salt and pepper. Cut the top off the head of garlic, wrap it tightly in aluminum foil and place on the baking sheet.

Roast tomatoes for 25-35 minutes or until soft and brown around the edges. Remove from the oven and allow to cool for 10 - 15 minutes.

Place the roasted tomatoes in a blender or food processor. Unwrap the garlic and add to the tomatoes. You can easily remove the roasted garlic from its skin by pressing gently on the skins.  Pulse the tomatoes and garlic until almost smooth. Transfer to a medium saucepan. Add the chicken broth, thyme, and balsamic vinegar and stir to combine. Bring to a simmer over medium heat. Simmer for 10 minutes. Season to taste with additional salt and pepper if needed. Serve immediately.

Burst Tomato and Herbed Ricotta Galette

Ingredients:

Serves 4.

Pastry Dough:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

1 egg, well beaten, for egg wash

Filling:

2 pints mixed cherry tomatoes

3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)

16 oz whole milk ricotta

olive oil

kosher salt and pepper to taste

Method:

Pre-heat oven to 400 degrees.

For the pastry dough:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.

For the filling:

Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, stir together the ricotta, herbs, salt and pepper.

Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.

Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.

Salmorejo

If you have not traveled to Andalusia, Spain or have not been watching Anthony Bourdain marathons on Netflix, you maybe have never heard of Salmorejo. Essentially it is a cold tomato soup or sauce that is a traditional dish in Andalusia. It's similar to a gazpacho, but has a smooth and creamy texture from pureeing olive oil and bread with tomatoes, then flavoring with sherry vinegar. There are many variations to be found online, but this one is simple, quick, and full of flavor. For the garlic lovers out there, a recipe with only one clove of garlic might seem silly. However the flavors of this sauce are subtle, and can be easily overpowered by too much garlic. The dish is superb as a cold soup, but with the Spanish tapas culture as inspiration, using the puree as a sauce is full of possibilities. So if you have not been to Main Street Meats, maybe this post will convince you to wander down to Main Street. You can pick up a fresh Baguette at Niedlov's Breadworks, then pop in next door to sample an impressive selection of aged charcuterie.

Ingredients:

1 lb ripe tomatoes, cores removed

1/4 cup extra virgin olive oil

1 clove of fresh garlic

3 oz stale bread, crusts removed

1 Tbs sherry vinegar

Kosher salt and pepper to taste

Method:

Place all ingredients in a blender and puree until they have a very smooth and creamy texture. Add water to thin if you are having as a soup, or leave thick if using as a dressing or sauce. Chill for a few hours before serving with cured meats, boiled egg, and a drizzle of olive oil.

To make sandwiches as pictured below: Slice fresh french bread, spread salmorejo over the bread, then top with salami, cecina, or lomo cured meats.