Fried Tomatoes with Mozzarella
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Cooking time: 40 minutes for menu Cooking schedule: see below for menu instructions |
I know that tomatoes aren't in season, but, this time of year even the ones in the supermarket start looking good. The tuna is best if done at the last minute for rare or medium rare. You can do it ahead and keep in a warm oven if you want it more well done.
Fried Tomatoes with Fresh Mozzarella & Basil Time: 10-15 minutes
This is the same, but the opposite, of a summer Caprese Salad: We want rather hard, supermarket tomatoes, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella. But the flavors still hint of summer!
2 large tomatoes
1 fresh mozzarella (if you have more than you need save it for the Pie on Thursday)
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)
Fresh basil, black and/or green olives (all optional, for garnish)
Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. If using basil, take the leaves off the stem, tearing the large leaves, leaving the small ones whole. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, (pick up by putting your fingers around the edge, on the skin) dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates, sprinkle basil leaves over top, garnish with some olives and serve..
Pan-Seared Tuna with Capers Time: 15 minutes
This is best with good sushi-grade tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to medium - well, ...ask your fish monger (I love that word)...or the guy behind the counter.
2 tuna steaks, 6 - 8 oz each (200 gr)
1 tsp fennel seeds
1 clove garlic
1 tbs olive oil
2 tbs capers
3 tbs chopped olives - kalamata or Greek black (or green if that is what you have)
1 tbs fresh lemon juice
1/2 cup white wine
Mince garlic and chop olives. Heat oil in large non-stick skillet over medium-high heat. Add garlic and fennel seeds and sauté 1 minute. Remove and reserve. Add tuna and sauté 3 - 5 minutes a side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. Remove and cover with a lid or foil to keep warm. Return fennel and garlic to pan and add rest of ingredients. Bring to a boil and boil 2 minutes. Pour over tuna and serve.
Oven Fries Time: 40 minutes
We like fries (chips) but not the fat that normally goes with them. These are the easy solution. I make these lots and very the herbs according to the rest of the meal.
2 large potatoes or 4 small (or however many you think you would like)
2 tbs olive oil
1 tsp paprika, smoky is good
1 tsp dried thyme or oregano, or basil, or ,...
salt and pepper
Slice potatoes the long way - a large potato into 8 wedges and small ones into 6. Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. When done remove from pan and sprinkle lightly with salt and pepper and serve. These will stay hot for awhile so a 5 or 10 minute delay is okay.
Asparagus with Olive Oil and Lemon Time: 20 minutes for green, 30 for white
If the green asparagus is thick, peeling will help it cook faster and even the stalks will be tender. I always peel white. A quick dressing of olive oil and lemon lets the fresh asparagus shine!
8 oz (250gr) asparagus - more if you truly love it
1 - 2 tbs olive oil - the good stuff
1 - 2 tbs fresh lemon juice (half of a lemon)
salt and pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 10 minutes, longer for white. When done drain and put into a serving dish, drizzle with olive oil and lemon. Add salt and pepper if desired and serve.
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Cooking schedule: 40 minutes for menu |
Turn tomatoes |
Cooking for Two? Or more?
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