Since fresh herbs and local tomatoes are readily available now, we have been trying some interesting recipes that take advantage of the current crops. The fish recipe this week uses both tomatoes and basil. And, speaking of tomatoes, the annual Tomato Festival will be held at the Charleston Farmer's Market on June 29. It will include contests for the best, biggest, smallest, ugliest, and most unusual tomatoes; along with an appearance by the Tomato Festival Queen (always an event).
Another good use of herbs is the focaccia recipe which is excellent when served with lemon olive oil (recipe included). The focaccia freezes well for up to three months. We mentioned in a recent column that we were trying a new recipe for the Spoleto Finale (whole chickens rubbed in a basil, parsley and salt mixture). It was excellent, and once we make it again to record exact amounts, we will print it in time to make sure that basil is still available in large quantities.
This recipe is from the Sundays at Moosewood Restaurant cookbook (Simon and Schuster/Fireside 1990).
Ingredients:
Heat the olive oil in a heavy skillet. Add the garlic and let it sizzle for one minute. Add the cayenne, cumin, coriander and salt. Stir one minute more (do not let spices burn). Add the bread crumbs and stir to blend with the spices and completely coat with oil. Continue to saute, breaking up any lumps, until the bread crumbs are golden and crisp. Remove from heat and add chopped basil. Stir to mix and set aside.
Preheat oven to 350 degrees. Rinse the fish fillets in cold water, remove any bones and pat dry with paper towels. Place the fillets skin side down in an oiled 13 by 9 inch baking dish. Spread the chopped tomatoes evenly over the fish, sprinkle with garlic, parsley and lemon juice. Add salt and pepper to taste. Top with seasoned bread crumbs, completely covering the fish.
Bake, uncovered, for about 20 minutes, or until the fish flakes easily with a fork. Garnish with lemon wedges. 4 servings.
Ingredients:
Heat olive oil over moderate heat in a large skillet. Stir in onion and garlic, reduce heat to low and cook just until softened. Add the herbs and pepper and cook one additional minute. Transfer mixture to a large bowl. Stir in 1 cup of the water, milk, salt and 2 tsp sugar. In a small bowl, dissolve the yeast and pinch of sugar in remaining 1/2 cup warm water. Let stand until creamy and bubbling. Add to the onion mixture and stir in flour, one cup at a time. When dough is too stiff to stir, turn onto a lightly floured surface and knead in as much flour as required to keep the dough from sticking. Continue to knead until the dough is smooth and elastic.
Generously grease a large bowl with additional oil. Transfer dough to bowl, coat with oil and cover with plastic wrap. Set aside in a warm spot and let rise until doubled (about 2 hours). Punch down the dough, re-cover and let rise again until doubled (about 1 hour).
Brush olive oil on the bottom and sides of a 17 by 13 by 1 inch baking sheet (or jelly roll pan). Sprinkle with cornmeal and tap out excess. Punch down the dough and turn it onto a cornmeal dusted work surface. Coat the dough lightly with cornmeal and shape it into a rectangle. Place the dough in the pan and pat to fill corners. Brush with egg white mixture and sprinkle with a combination of poppy and sesame seeds. Let the dough rise, uncovered, until doubled and puffy (45-60 minutes).
Preheat oven to 450 degrees and position a rack in the bottom third. Dip your fingers in flour and make deep indentations in the dough. Sprinkle with coarse salt, if desired. Bake 30 minutes, or until golden brown. Makes one 17 x 13 inch focaccia.
This recipe is from The Frugal Gourmet Cooks Italian by Jeff Smith (Wm. Morrow, 1993).
Ingredients:
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes. Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute. Remove to a 2 quart glass jar or sealed plastic container and add 3 3/4 cups additional olive oil. Allow to marinate four days at room temperature. Strain the oil and discard the peel. Makes 4 cups.
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