Commercial Break

A couple of weeks ago my computer failed after four years. Not bad for a Pentium D. My understanding is that the motherboard gave out. I’ve managed to pick up a new system since then at my local Best Buy. Hopefully I can resume posting this weekend.

Confit 1

Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. The word comes from the French verb confire, meaning “to preserve”, which in turn comes from the Latin conficere, meaning “to do, to produce, to make or to prepare.”

You might be familiar with duck confit (confit de canard, an essential ingredient in cassoulet) or fruit confiture (whole fruit infused with sugar and preserved; this is different from a jam in that the fruit is usually not pureed).

This is a quick tomato confit made from 2 ripe Jersey tomatoes, kosher salt, black pepper, parsley and extra-virgin olive oil. Cut the tomatoes into wedges and arrange them, cut side down atop a bed of herbs such as basil or parsley. Season with salt and pepper. Add enough olive oil so that it comes halfway up the sides of the tomatoes. Roast the tomatoes in a pre-heated 325 F oven for 90 minutes. Tomatoes are done when they are lightly caramelized yet still hold their shape. Toss a couple of teaspoons of tomato oil with cooked spaghetti. Top each serving with some confit, scatter with chopped herbs and serve immediately.

Click here for a high-resolution version of this picture.

Tomatoes can be stored in olive oil in a tightly covered container for up to 2 days.

Afternoon Snack

Sorry I haven’t been posting much — been busy at work these past two weeks.

Corn and tomato sauté, ricotta bruschetta

Click here to view a large-size version of the pic above.

This was two ears of corn briefly sautéed in melted unsalted butter with minced shallots, a pinch of salt and some chopped tarragon. Remove from heat and stir in some diced tomato.

The ricotta spread consists of 4 tablespoons sheep’s milk ricotta cheese, salt, pepper, extra-virgin olive oil and 1 teaspoon chopped lemon thyme. Combine all ingredients and stir until thoroughly incorporated. Can be made 1 to 2 hours in advance; chill in the refrigerator until ready for use. Spread ricotta on slices of grilled or toasted bread and serve.

Rice and Beans

Well, not exactly.

Fava bean and summer squash risotto with cow’s milk ricotta cheese and basil

A larger version of the pic is here.

La Cuisine du Marché

With the exception of the shrimp and some pantry staples, every ingredient in tonight’s dinner was bought from local farmers’ markets. Even the white wine vinegar in the salad dressing. That’s my commitment to seasonal and local — changing the world one meal at a time.

Radish and cucumber salad, with fromage blanc and levain croutons

Click here for a high-resolution pic of the salad.

Homemade croutons are the simplest thing. Take a thick slice of [stale] bread and trim off the crust, then cut into 1/2″ or smaller cubes. Sauté in melted unsalted butter over medium heat or until the cubes are golden brown. Do not burn. Remove from heat and let cool. Some chopped herbs or salt is nice.

It’s so easy, it makes me wonder why people prefer processed food.

Pan-roasted cod, shrimp with garlic and parsley, garlic oil

Click here for a high-resolution picture of the cod.

Eggs on Toast 2

Eggs sunnyside-up, heirloom tomato and cucumber salad, toasted levain

This is my newest favorite way to have breakfast — pan-fried eggs over salad and crispy toast. Ingredients vary, depending on the season and what looks good at the market. The salad is simply halved cherry tomato, diced cucumber and summer squash, half an onion, lemon juice, salt, pepper, garlic scapes, parsley and extra-virgin olive oil.

Once you have it this way, you’ll wonder why you hadn’t thought of it before.

A bigger version of the pic can be seen here.

Midnight Snack 2

Roasted vegetables with ricotta salata and Italian parsley

Japanese turnips, summer squash, new potatoes and cherry tomatoes tossed with a bit of salt and olive oil, then roasted at 350 F for 1 hour. Sprinkle with ricotta salata and chopped Italian parsley before serving.

A Bowl of Cherries

I’m not much of a fruit person, otherwise I’d have bought some. At $4 a pint, they’re not cheap.

This week’s Greenmarket haul: fromage blanc, cow’s milk ricotta, tomatoes, bread, cavolo nero, Japanese turnips, herbs, eggs, butter, cod, potatoes, radishes, summer squash and FAVA BEANS!!!

I’m in the process of drafting this week’s menu. Stay tuned.

Raw Food

Well, raw, but not in the way you think.

Spaghetti con salsa di pomodoro*, radish and sugar snap peas with ricotta salata and herbs

*Otherwise known as “thin spaghetti with uncooked tomato sauce” — Yellow Jersey tomatoes, shallot, summer squash, salt, pepper, lemon zest, tarragon and extra-virgin olive oil. Dice the tomatoes, shallot and summer squash. Combine in a glass or nonreactive bowl. Add a pinch of kosher salt, some freshly milled black pepper, the lemon zest and some chopped herbs (basil is best but tarragon or marjoram will do in a pinch). Drizzle some extra-virgin olive oil over the vegetables. Stir and check seasoning. Pour the sauce over cooked spaghetti, toss to coat and serve immediately.

Use only the freshest in-season tomatoes when making this dish.

Click here for the radish salad recipe.