Salad of Grilled Portobello Mushrooms Topped with Ricotta and Semi-Dried Tomatoes

Serves 4

Ingredients:

6 small heirloom tomatoes (about 2 pounds/900 g total), halved and cored
3 tablespoons/45 ml plus 1/2 cup/120 ml extra virgin olive oil
Salt and freshly ground black pepper
8 portobello mushrooms, stems removed
8 ounces/225 g ricotta cheese
8 ounces/225 g fresh baby spinach leaves or mixed baby greens
2 tablespoons/30 ml balsamic vinegar

Method:

To prepare the semi-dried tomatoes:

Preheat the broiler to low. Place the tomatoes cut side up on a baking sheet. Drizzle 1 tablespoon/15 ml of olive oil over the tomatoes. Sprinkle with salt. Broil the tomatoes for about 15 minutes or until the tomatoes become tender and lose some of their moisture, and the tops are slightly charred. If the broiler only has one temperature setting of high heat, set the pan of tomatoes on a lower rack so that they do not overcook or brown too much.

Set the tomatoes aside to cool completely. Alternatively, the tomatoes may be dried by the sun when the temperature outside is at least 100°F/38°C. To do so, cover the baking sheet of tomatoes with cheesecloth, raised so it does not touch the tomatoes (this will help keep out any debris or insects), and place the baking sheet directly in the hot sun for about 8 hours.

To prepare the salad:

Meanwhile, preheat the barbecue to medium-high heat. Place the mushrooms gill side up on a baking sheet and drizzle 1/4 cup/60 ml of oil over the gills. Sprinkle with salt and pepper. Turn the mushrooms over and rub 1/4 cup/60 ml of oil over the caps of the mushrooms. Sprinkle with salt and pepper.

Place the mushrooms gills side down on the grill rack and cook for 5 to 8 minutes (depending on the thickness of the mushrooms) or until the mushrooms are heated through. Turn the mushrooms over and place a small spoonful of the ricotta cheese in middle of the mushrooms.

Cover and continue grilling the mushrooms for 5 to 8 minutes or until the cheese is hot.  Cut the semi-dried tomatoes in half then place them in a large bowl with the spinach leaves.

Drizzle the balsamic vinegar and remaining 2 tablespoons/30 ml of olive oil over the spinach and tomatoes and toss to coat. Season the salad to taste with salt and pepper. Divide the salad among 4 serving plates. Place 2 portobello mushrooms atop each salad and serve.

Salad of Pepper Crusted New York Steak, Semi-Dried Tomatoes and Balsamic Vinegar

Serves 4

Ingredients:

6 small heirloom tomatoes (about 2 pounds/900 g total), halved and cored
3 tablespoons/30 ml plus 4 teaspoons/20 ml extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons/20 g whole black peppercorns, coarsely crushed
Four 8-ounce/225-g New York steaks
8 ounces/225 g fresh baby spinach leaves or mixed baby greens
3 tablespoons/45 ml balsamic vinegar

Method:

To prepare the semi-dried tomatoes:

Preheat the broiler to low. Place the tomatoes cut side up on a baking sheet. Drizzle 1 tablespoon/15 ml of olive oil over the tomatoes. Sprinkle with salt.

Broil the tomatoes for about 15 minutes or until the tomatoes become tender and lose some of their moisture, and the tops are slightly charred. If the broiler only has one temperature setting of high heat, set the pan of tomatoes on a lower rack so that they do not overcook or brown too much.

Set the tomatoes aside to cool completely. Alternatively, the tomatoes may be dried by the sun when the temperature outside is at least 100°F/38°C. To do so, cover the baking sheet of tomatoes with cheesecloth, raised so it does not touch the tomatoes (this will help keep out any debris or insects), and place the baking sheet directly in the hot sun for about 8 hours.

To prepare the salad:

Meanwhile, preheat the barbecue to medium-high heat. Place the coarsely crushed peppercorns on a plate. Coat both sides of the steaks with the peppercorns. Sprinkle the steaks with a generous amount of salt. Drizzle 1 teaspoon/5 ml of olive oil over each steak.

Grill the steaks oiled side down first for about 4 minutes on each side for medium-rare doneness. Remove the steaks from the barbecue and let rest for 5 minutes. Using a large sharp knife, cut the steaks across the grain into thin slices.

Cut the semi-dried tomatoes in half, then place them in a large bowl with the baby spinach. Drizzle the salad with 2 tablespoons/30 ml of balsamic vinegar and the remaining 2 tablespoons/30 ml of olive oil, and toss to coat. Season the salad to taste with salt and freshly ground black pepper. 

Divide the spinach among 4 serving plates and place the slices of steak over the top of the spinach. Surround the salad with the semi dried tomatoes. Drizzle the remaining 1 tablespoon/15 ml of balsamic vinegar around the salads and serve.

Cinnamon French Toast with Caramelized Peaches

Serves 4

Ingredients:

For the Caramelized Peaches:

1/2 cup/100 g sugar
3 tablespoons/45 g butter
2 peaches, pitted, each cut into 8 wedges

For the French Toast:

6 large eggs
Four 1/2-inch-/about 1-cm-thick slices brioche bread
2 tablespoons/30 g butter
1/4 cup/50 sugar
2 teaspoons/5 g ground cinnamon
1/3 cup/80 g crème fraîche

Method:

To prepare the caramelized peaches:

Place a large sauté pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize.

Add the peaches and butter and sauté for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.

To prepare the French toast:

Using a fork, beat the eggs in a 13x9-inch/33x23-cm baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.

Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.

Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half.  Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.

Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of crème fraîche atop each and serve immediately.

Tequila Cocktail

Serves 4

Ingredients:

Ice cubes
1 lemon
8 tablespoons (1/2 cup)/120 ml crème de cassis
8 tablespoons (1/2 cup)/120 ml fresh lemon juice
8 tablespoons (1/2 cup)/120 ml gold tequila
2 cups/465 ml ginger ale

Method:

Fill four tall glasses with ice cubes. Cut the lemon in half lengthwise, then cut the ends off of the lemon halves.  Cut the lemon halves crosswise into thin slices and divide the lemon slices among the glasses.

Pour 2 tablespoons/30 ml of each of the cassis, lemon juice and tequila into each glass. Pour 1/2 cup/120 ml of ginger ale into each glass and stir to blend!