Prosciutto and Basil Stuffed Tomatoes
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Cooking time: 50 minutes for menu Cooking schedule: see below for menu instructions |
Prosciutto and Basil Stuffed Tomatoes Time: 30 minutes
A little bit of good Prosciutto imparts a lot of flavor to this easy first course. You could substitute crisp, crumbled, fried bacon.
2 large, garden fresh tomatoes
1 - 2 slices dry-cured ham, Prosciutto, Bayonne, Serrano, (1oz, 30gr)
2 tbs snipped fresh basil
1 tbs snipped fresh chives
2 tbs dried bread crumbs
3 tbs shredded cheese
whole basil leaves to garnish and olives if you have some in the fridge
Slice the tops off of the tomatoes and scoop out the center, about an inch (2.5cm) deep. (Save the center for use in the zucchini). Chop the ham. Snip the herbs. Combine the ham, herbs and bread crumbs. Spoon the mixture into tomatoes, pressing it down to fit. Divide the cheese and place on top of each tomato. Put onto a baking tray and bake at 400F (200C) for 20 minutes, until tomatoes are hot and cheese starts to brown. Remove and serve, garnished with whole basil leaves.
Barbecued Salmon Time: 20 minutes
You could also use salmon steaks, or another firm-flesh fish, tuna, swordfish, halibut. The sherry and soy sauce make a nice counterpoint to the salmon's richness.
2 salmon fillets, 6 - 8 oz each (200 - 250 gr)
1 tsp dry mustard
1 tbs soy sauce
3 tbs ketchup
2 tbs sherry
1/2 tsp garlic powder
In small bowl mix all ingredients except salmon. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Brush fish with part of the barbecue sauce. Grill for 5 - 7 minutes a side, depending on thickness basting with the rest of the barbecue sauce towards the end. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine. Remove from heat and serve, sliding it off the skin if needed.
Potatoes with Sage and Brie Time: 50 minutes
You could use another cheese, but the creaminess of the Brie goes well with the sage and makes for a very unctuous dish. You can trim the white rind or not. I didn't. Because they are cooked in foil they can be made a bit ahead and just kept wrapped to stay warm
2 medium potatoes, enough for 2 people
1/4 cup (60ml) chicken stock
3 oz (90gr) Brie cheese
12 fresh sage leaves
Slice potatoes as thinly as possible with a sharp knife. Cut the brie into 1/8" (.4cm) slices. Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere. Lay the potatoes out, in the center of the foil, in two side by side rows, overlapping the potatoes in each row. You should end up with a 5 or 6 inch square (10 or 12 cm) Divide the sage and arrange on top of the potatoes. Divide the cheese and lay on top of the sage. Divide chicken stock between the 2 plates. Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets of potatoes. Bake in 400F (200C) oven for 40 minutes. You could also cook on barbecue grill over indirect heat (not over the coals),for 30 - 40 minutes. When ready to serve, carefully open the foil and, using a spatula, transfer the potatoes and cheese to each plate. You may have to scoop the cheese off the bottom and drizzle it over the potatoes.
Sautéed Courgette (Zucchini) with Celery Time: 25 minute
A quick fry of shredded zucchini with crunchy celery, flavored with tomato and soy sauce and a bit of spicy chili powder. The chili powder is sautéed briefly to release more flavor.
1 medium zucchini (8 inches long, 20cm), about 2 cups shredded but no need to be precise
2 stalks celery
1 tsp chili powder
1 tsp ketchup
1 tsp soy sauce
1 tbs water
the bits of tomato left for the Stuffed Tomatoes
1 tbs olive oil
Thinly slice celery. Shred zucchini using large holes on box shredder - or however you want to do it. Heat oil in medium, nonstick skillet over medium heat. Add celery, chili powder and sauté 2 minutes. Add courgette and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon. Chop the bits of tomato and add to the skillet. Mix the ketchup, soy sauce and water and drizzle over the zucchini. Stir well to mix and continue to cook until zucchini is dry again and starting to brown, another 2 - 4 minutes. Remove and serve.
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Cooking schedule: 50 minutes for menu
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