Westchester Eats

A quick salad where an herbal infusion piques your buds!

• 3 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon each of minced fresh tarragon, thyme and basil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper (medium to coarse grind)
• 1/2 cup good quality extra virgin olive oil
• 25 – 30 medium sized string beans, ends trimmed
• 1 cup cherry tomatoes cut in-half
• 5 ounces mixed baby greens
• 8 large basil leaves, cut into a chiffonade (thinly sliced)
• 1 lemon
• parmigiano-reggiano for grating

In a skillet with water, generously salted with kosher or sea salt at a simmer, blanche string beans until tender, about 4 – 5 minutes. Remove and drain (dry) on paper towel or cloth.

Into a mediium bowl, combine vinegar, shallots, dijon mustard, minced herb mixture, salt, and pepper.  Whisk well making sure salt is dissolved and incorporated.

While whisking, drizzle olive oil until vinaigrette comes together (emulsified).

Into bowl of mixed greens, place string beans and cherry tomatoes.

Drizzle vinaigrette over salad and gently toss to thoroughly coat lettuce.

Using a micro-plane, rain fresh lemon zest across top of salad.

Using same micro-plane, rain freshly grated parmigiano-reggiano cheese over salad, tossing to combine and repeat with one more layer.

Serve and enjoy!

Todd

A perfect late spring, early summer brunch dish is the frittata.  Actually, anytime of year with seasonal ingredients, left-over or otherwise works.  It’s really a crowd-pleaser and very easy to bring together.

Get your ingredients together and let’s cook together.  Pause as needed.

This recipe serves 6 small side-dishes or 4 main course servings.  Complement this with a side salad and a glass of wine or champagne.  You won’t be disappointed.

Remember:  Read the entire recipe through in advance, prepare all ingredients and then proceed.

• 6 large eggs
• 2 tablespoons heavy cream
• Kosher (or sea) salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 shallot, peeled and minced finely
• 12 ounces of asparagus, snapped at the weak point and cut into 1/2-inch pieces
• 1 tomato, seeded and diced into 1/4-inch dice
• 3 ounces of soft and mild melting cheese such as fontina or a French triple-creme, diced into 1/4 – 1/2 inch cubes (no rind)

Prepare all in ingredients in advance so they are available when needed.

Procedure:

Place an oven rack about 5 inches below the surface of your oven’s broiler and turn the broiler to high to pre-heat.

In a medium bowl, crack the 6 large eggs and add the 2 tablespoon of heavy cream.  Whisk just until completely combined.

Into a non-stick 9-inch ovenproof skillet, melt the butter over medium-high heat.  Once melted, add the shallots and season with a “rain” of salt and pepper.  Once the shallots have softened, add the asparagus and season again, sauteeing until tender (watch the heat, you do not want the shallots to become too brown or to burn).  Next, add the tomato and lightly season to accommodate the new ingredient-layer and allow to cook for about 2 minutes.

Over the sauteed vegetable mixture, add your freshly whisked egg and cream mixture and evenly distribute the cheese by placing throughout.

Cover and allow to set around the edges, about 2 minutes.

Take the cover off and place the skillet under the broiler and allow to puff and brown nicely until set, about 4 minutes.

Finally, using a spatula, loosen the edges from the pan – - You may want to also use an off-set spatula to release the bottom of the egg mixture from the pan.

Using a peel or a heat-resistent oven proof platter, flip the frittata, releasing it from the pan so what was on the pan’s bottom is now the serving-side top.

Allow to rest for a couple of minutes, slice “pizza style” and serve.

Enjoy with a seasonal salad and a glass of champagne.

Todd

Now that summer is fast approaching, baby greens like arugula and spinach are filling the market.  This salad is balanced with a vinaigrette of balsamic* and soy which complement the spicy and peppery greens.  

Makes 1 1/3 cups

Wash and spin dry two bunches of baby greens such as arugula or spinach.

In a separate bowl whisk together:

1/4 cup balsamic vinegar

1/4 cup rice wine vinegar

2 tablespoons soy sauce (I prefer medium or light)

3 finely minced garlic cloves

1 teaspoon Worchestershire

To the above mixture, whisk by slowing pouring in 3/4 cup walnut oil.

Toss the vinaigrette with the greens.

To the tossed salad, add the fine dice of one medium sized Vidalia or Honey onion.  Toss again to distribute and coat the onion.  Serve.

I discovered a very nice balsamic vinegar handcrafted by an Italian family living in northern California.  It is not aged for long periods as some traditional balsamic vinegars from Modena.  It is made in the same style with trebbiano grapes, however.  This vinegar works great in vinaigrettes or for drizzling on strawberries or poached pears.  Check out the Bariani family and their products at:  http://www.barianioliveoil.com

Enjoy!  Todd