Heirloom Tomato Ragu with Thyme and Truffle Butter

This savory sweet ragu has a surprising blend of robust flavors that balance each other very well. The end result us something unanticipated and delicate. Served over grilled eggplant slabs, my imaginary french grandmother used to make this in place of the more traditional Ratatouille.

 

Truffle butter is not essential, but does improve the dish. This all started because I have said truffle butter in my fridge, but for such a coveted ingredient and flavor, I really have no idea what to do with it. While subtle here, it gets along nicely with the thyme and brings out the sweetness of tomatoes and butter.

Had I been planning this better, I would have had buttered french bread and a dry Rose` to go with it.

C'est la vie.

You will need:

3 Tbs. Butter 

1 Medium Eggplant, slicked thickly (1/2 inch) and salted.

2-4 Yellow/Red Heirloom tomatoes, chopped large.

1/2  of a Medium Onion, chopped.

2-4 cloves garlic, depending on size and preference. Chopped fine.

1 Small clove garlic to grate.

6-8 Stems Fresh Thyme

1Tsp Black Truffle Butter

1/8 Tsp Ground Cumin

Salt 

To Make:

Melt butter over medium heat and add onions and chopped garlic. Be sure to set that one small clove aside for later. When onions are translucent, add 4-6 Thyme sprigs and saute for a moment before adding tomatoes. Saute over medium heat until tomatoes begin to cook down and sauce begins to form. 

Add cumin and salt to taste. Be gentle with the cumin, you won't need much. Cook gently for 3-5 minutes depending on how juicy your tomatoes are. When you like the sauce consistency, lower the heat and stir in Truffle butter. 

Once butter is melted in, do a taste test. I like my garlic a little bit hot. If you do not, cook a bit more and then take of heat.  If you DO like more bite, grate in your last little clove of garlic, raise heat for a moment while stirring it all together, then take off heat, set aside and cover.

If you have salted your eggplant and left it to its own devices, it should be dewy and ready to go. Rinse off and pat dry. Heat a pan to medium high, add oil of choice and pan sear the eggplant until just tender. It usually starts to look dark and a little translucent. Don't futz with it much, or it will fall apart.

Remove your Thyme twigs from the tomato sauce and serve spooned over the eggplant. Sprinkle with extra fresh thyme leaves just before serving.

xoxo

Curry Scallops with Coconut Cumin Risotto

The curry sets off the sweetness in the scallops, and the slightly crisp veggies in the risotto add a nice textural crunch. This is my homage to all the lovely Thai food here in Seattle. Serves two very happy people.

A warning for those with tender sinuses- searing your curry scallops will make you sneeze.

You will need:
6-8 Large, preferably Sashimi grade, Scallops. You can substitute Cod or Ling Cod if you like.
1/2 Cup risotto rice
3/4  (ish) 13oz can of Coconut milk.
1/2 chopped onion
3 larger cloves of garlic, grated or minced
Handful french green beans, trimmed and chopped large
A small yellow squash, chopped large
2-3 Tsp dry ground Ginger
2 Tsp fresh Madras curry powder
1 Tsp or cube bullion dissolved in 2 cups water.
1/2 Tsp dry Lemongrass
1/4 Tsp Cumin
Pinch (6 threads) Saffron
1 Lime
Olive oil

To Make:
First we make the Risotto. Keep your scallops in the fridge as this takes about 20-30 minutes.

  Heat a large heavy bottomed pot over medium till very warm. Drizzle in enough oil that you will be sure of your onions and garlic not sticking. Add onions to the oil. While they cook, grate TWO cloves of garlic over them. Set the third aside for later. Cook gently till the onions are translucent, being sure to stir regularly so the garlic doesn't stick or burn. Add your risotto rice and a little more oil to the pot, stir and cook for a minute.

Pour in 1/4 cup of bullion water into rice and add Saffron, 1 Tsp Ginger, 1/4 tsp Cumin, 1/4 tsp of your lemongrass to the pot. Stir. Allow to cook until there isn't much water, then add 1/4 more bullion. This time also add 1/4 cup coconut milk. Keep adding water and coconut milk, stirring and cooking off until rice is tender and slightly saucy. It should be like a rice pudding. Stir in beans and squash, remove from heat and cover. Set aside.

Take the scallops and rinse them in cool running water. Blot dry. Very dry. Don't squish them, just dry them thoroughly.

In a low, shallow bowl, grate your last clove of garlic. Add the Madras curry power, and the remaining Ginger and Lemongrass along with a splash of oil. Stir it all together with a fork.

This next bit needs to be done quickly, and then your food will be ready, so make sure your table is set, and everything else is ready to go.

Taste test your risotto-add salt, ginger or cumin to taste. Cover and set aside.

Heat a cast iron skillet or heavy bottomed pan until very hot. Add a generous drizzle of olive oil to the pan. Take your scallops and press each side firmly into the curry sauce to give it a nice coating.  Place your scallop in the hot pan and don't touch it. Quickly repeat with remaining scallops. Tilt pan to be sure each scallop has oil under it.

If your terribly quick, give your scallops a bit before flipping. If your like me, the first scallops in the pan will be ready to flip by the time you have finished laying the last scallop down. The edge against the pan should be browning and the sides beginning to opaque. Lift a corner of one for a test-it should be brown and caramelized looking. If it is, flip 'em and begin to dish up your risotto. By the time your plate is ready, your scallops should be also. Place on top of risotto and garnish with a large, juicy lime wedge. The cooking is more or less the same with fish-though the fish will be more forgiving than the scallops.

Ta-Da! Dinner to impress all your friends. Tastes best with a clean white wine and terribly ripe figs for dessert.
xoxo

The Best Tomato Sauce You Will Ever Eat

Seriously, it is.  And its vegan if your into that.

I can't even take full credit for this either. My mom used to make this as a rough pizza sauce when I was younger and we would use the leftovers on pasta. As an adult, I missed it desperately one night, but being a DIY kinda gal, and stubborn ( "We don't need no steeenkin' cookbooks!"), I made up this recipe instead of just asking for it. Sorry mom. It is more geared towards pasta now, but it's amazing either way.

And I know there's no picture, I'm sorry. We had guests over and ate it all. I promise to put one up when next I cook this.
This recipe feeds 4.

You Will Need:
2-6 hours (its worth it, but see tip below if your pressed)
6-12 Ripe tomatos, depending on size. When in doubt, add more tomatos, they cook down a lot.
1/2 Onion
4-8 Cloves Garlic
4-8 Leaves fresh Basil, quartered
2-4 Sprigs fresh Rosemary
2 Sprigs fresh Thyme
6 Sundried Tomatos
1/3 Cup Olive oil

To Make: 
Heat oven to 300 degrees. It doesn't need to preheat, but its nice if you remember.

Quarter and de-stem all tomatos. Toss in large oven proof dish. Coarsely chop onions, garlic and sundried tomatos and add to dish. Add olive oil and place herbs on top.

Bake for 3-6 hours, stirring every half hour or so. If it looks dry, add more olive oil.

When cooked down to a dark red, brown edged rough sauce that you can no longer resist, you know its ready.
Be sure to remove Rosemary and Thyme twigs before serving. This tastes amazing with a really fresh, fruity Parm.


Tip for those a little short on time:
Use less tomatos and add a 3/4 jar of pre-made marinara sauce. Cook at 350 degrees instead, and it should only take 1.5ish hours.

xoxo

Plum and Blueberry Crisp- For Two

And with pictures!

I finally remembered to take a photo BEFORE we ate the food.

This is a perfect late summer, early fall desert- or in my case breakfast. It takes about an hour and can be made while eating dinner or while half asleep. You can use any fruit you would normally put in a pie, and probably some you wouldn't.

As a very casual, very flexible dish, all measurements are very general, and you can tinker as you wish. It always comes out good.

A word of warning on baking plums in a crisp or pie: When hot, they will taste more tart. Be sure to serve with ice cream to balance. When cold they will be sweeter, so don't go crazy with the sugar.
This always tastes wonderful with either black tea or sparkling wine. If your like me, on any given morning you can try both.

You will need:
2 Medium, ripe plums.
A handful of frozen or fresh blueberries
2ish Tbs sugar
Splash vanilla
Generous dash cinnamon

Topping:
1-2 Tbs butter. Vegans can use olive oil, but use mild and be cautious.
Handful rolled oats. Don't use instant.
2ish Tbs flour-whole grain gives it a nice texture and nutty flavor
1ish Tbs sugar

To Make:
Preheat oven to 350.

De-stone and cut plums into bite size chunks. Thinner slices, faster cooking, but I'm usually too lazy. In a bowl mix fruit, berries, sugar and spices. This crisp tends to be a little juicy-that's what I like about it. If you want a thicker sauce, I'd add 1/2-3/4 tsp cornstarch to mix. Spoon onto small ramekin or baking dish.

In new bowl, melt butter. add dry goods and mix. It should be about the texture of dry cookie dough. If its not, add more butter. Should taste rich, but not terribly sweet. Press onto top of fruit. There should be a good sized amount and reach the sides, otherwise it sinks.

Place on baking pan to catch the drips, and bake for 30-60 Minutes depending on how preheated you got your oven.  As long as the top doesn't burn, its hard to over cook it.

xoxo