I’ve been on a blog vacation since I arrived home two weeks ago. This, of course, does not mean that I have not consumed blogworthy foods or that I have not been cooking. On the contrary, my friend! I’ve been enamored yet again by all of the fresh delicious foods available in California. Whole Foods’ produce and cheese sections alone…it’s like heaven. Heirloom tomatoes! They represent summer for me and I think that in two weeks I’ve already consumed 10 pounds of them. I’m told to choose two cheeses because we are having guests over and need an appetizer and I struggle with commitment issues in the cheese section. So, when my parents suggested I make dinner for some friends I got a little ahead of myself and decided that a variety of tapas was the way to go. And this is the story of how I ended up the most full I have been since my uncle in Spain challenged me to eat a one pound steak…
First course: Grilled Pizzas
Number 1: Olive tapenade with red onions, finely shaved zucchini, cherry tomatoes and goat cheese.
Number 2: Mushrooms and leeks with brie.
Number 3: Fig jam with figs, mozzarella, and prosciutto.
Trader Joe’s dough – why make your own when you have this (and you know I like to make my own stuff!) – on the grill is just phenomenal. The heat you can’t quite get in the oven, you’ve got on the grill. Plus, fire! It’s pretty simple to do – just stretch the dough on a lightly floured surface, lightly oil the grill, and toss it on there. After about 5 minutes, take it off, flip it and put your toppings on the grilled side. Then put it back on the grill, off of the direct heat, for about 10 minutes. When making three it’s super helpful to have plates with the ingredients all cut and ready to go for each pizza.
Can’t forget the wine! Alban Vineyards: a California Syrah with rich dried fruit flavors.
Second course: Caprese salad with Heirloom Tomatoes, Burrata cheese, and Basil
I’m having a love affair with Burrata. I used to think that fresh mozzarella was the best thing ever…and then I met Burrata. There isn’t much more to say about that. So, heirloom tomatoes, basil, olives, and a balsamic reduction. THE summer salad.
Third course: Gambas al Ajillo (Shrimp with garlic)
This is a typical Spanish tapa. Olive oil, garlic, and red pepper flakes are heated to cook peeled fresh shrimp. The sauce is as good as the shrimp and this dish must be served family style with some bread to soak up the sauce. An all time favorite in my home and my Dad made this one.
Fourth course: Chicken Satay and Seared Scallops wrapped in Prosciutto
The pictures are getting a little dark as the night progressed. This chicken satay recipe is from foodandwine.com and it’s a winner. It’s super easy and, most importantly, delicious. Shallots, garlic, lemongrass, jalapeño pepper and fresh ginger get ground into a paste in a food processor and then soy sauce, fish sauce, ground coriander, brown sugar, and ground pepper are mixed in until you’re left with a thick paste. Half of it goes to marinading the chicken strips and the other half you cook in a little bit of oil and then add coconut milk and peanut butter to create a thick sauce. Here’s the link to the original recipe: Gingery Chicken Satay with Peanut Sauce
I’m getting hungry… These scallops are wrapped in a thin slice of prosciutto and seared in a bit of butter with sage leaves. After taking them out of the pan, we deglazed the pan with a couple tablespoons of white wine (the one we were drinking) and poured the sauce over top. Scallops are one of my very favorite creatures from the sea and their natural sweetness goes perfectly with salty prosciutto. The key here is not to overcook them, just a couple minutes on each side on a high flame so you get that beautiful brown sear.
Last, but certainly not least, dessert: Individual Peach Crumble
I had to do something with all the incredible peaches that are around right now. These little dishes got filled with sliced peaches that had been tossed with sugar and cornstarch. I borrowed these measurements from a recipe for Peach Cobbler.
I baked them just like this for 10 minutes at 425º F (218ºC) and then topped them with a crumble topping. Then they went back into the oven for 15 more minutes until the tops were golden brown.
So delicious. The crumble topping is one I borrowed from my aunt’s apple pie – 1/3 cup brown sugar, 1/3 cup sugar, 1/2 cup flour, 1 tbsp ground cinnamon, 1/4 teaspoon salt, 1/2 cup cold butter cut into cubes, and 1 cup of sliced almonds. You have to mash the butter into it until the chunks are small and all the ingredients are mixed well and then you sprinkle this topping over the peaches. It all spreads out as it cooks to make a uniform topping.
As the month goes on, I’ll bring you more from the land of sunshine. It feels good to be home! And on vacation!