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Summer. Summer. Summer... The season where shivering is banished. When the northern hemisphere is alive with glowing, powerful warmth. I love it when the whole countryside groans in moisture as the tree frogs and cicadas sing their song of sweltering joy. And, I love how the last bit of summer heat makes grapes burst into perfection. Corn begin to plump. And tomatoes grow into the best food ever.  I’m sharing two simple and delicious recipes that make tomatoes the star. First the exquisite gift of my new go-to garnish: Candied Heirloom Tomatoes. To start with, those three words just bring joy to my heart, and then secondly there are so many options for this crowing bite of flavor.
The "candied" part is due to slow roasting with brown sugar and rosemary on top of thick tomato slices. It makes them indispensable. Stir these into soups. Put them atop a chunk of artisan bread with cheese or meat and you have the best appetizer ever. Crown a pasta, or just pop them in your mouth without a second thought. Yes, they're THAT good.
How did I begin? Using firm, sweet, and brightly colored heirlooms from your favorite farmer’s market will give you the best results. And nice thick slices help you preserve the shape of what the tomato was before you perfumed and roasted it into amazingness. Sugar and heat are about as magic as the words “bibbity-bobbity-boo!” when it comes to creating deliciousness. And in only 30 – 40 minutes you have something that helps you understand why heat and summer can be your best friend. Next is the recipe for the most colorful salad possible. It mimics one of our favorite Italian starters but in salad form. Picking from all sorts of heirloom tomatoes, using the freshest mozzarella, and even FRESHER basil, all topped with a lemon vinaigrette will make you wish summer would never end.
In hindsight, I should have made the largest batches possible of my Caprese Heirloom Tomato Salad because resisting the urge to eat mounds of this salad are futile! Perfectly sweet, tart, tangy, and fresh are the winning combinations for the perfect summer, and the perfect summer food. Keep scrolling to read and download both of these sweet perfections.   RECIPE: Candied Heirloom TomatoesA Selection of small and firm heirloom tomatoes of various colors 2 T light oil for each 6 tomatoes 1 ½ t kosher salt and ½ t cracked black pepper for each 6 tomatoes 4-5 sprigs of fresh rosemary ½ t of brown sugar to top each slice Preheat oven to 425 degrees F. Carefully shave the top and bottom off each tomato so they stay upright. Cut each into 1 inch slices. Toss them with salt, pepper and oil. Place each on a cookie sheet and lightly sprinkle with a bit more kosher salt. Nestle sprigs of rosemary around the tomatoes to perfume them while roasting. Dot each slice with the brown sugar. Roast for about 30 minutes or until sugars caramelize and tomatoes are shriveled. Remove with small spatula to try and maintain shape. Cool. Use to garnish everything from pasta, to steak, to chicken, to bruschetta! RECIPE: Heirloom Tomato Caprese Salad |
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Because I’m kinda known for my photos and not just my recipes, I make sure my camera battery is charged before I even start getting my kitchen in order. ‘Mis en place’ is essential but I must ‘photographier ma nourriture quand c'est fait!’ The food deserves it.
Now, here's why I titled the post Fusion of Flavors. There are so many different regional culinary themes in this dish. American, Mediterranean, and Middle Eastern. And why not? No one owns a flavor combination. And 'yummy' is yummy no matter what. Knowing that this sweet corn deserved the finest preparation, I used one of my favorite recipes for Corn Pudding from Southern Living. Tee’s Corn Pudding is rich, luxurious, and puts the flavor of corn right in the spotlight. Southerner’s just get that it’s about the ingredient. And when you have something sweet it needs to be paired with something that won’t cover the sweet, just accent it. Something that also combines the best of summer without anything being too obvious.
Now, here's why I titled the post Fusion of Flavors. There are so many different regional culinary themes in this dish. American, Mediterranean, and Middle Eastern. And why not? No one owns a flavor combination. And 'yummy' is yummy no matter what. Knowing that this sweet corn deserved the finest preparation, I used one of my favorite recipes for Corn Pudding from Southern Living. Tee’s Corn Pudding is rich, luxurious, and puts the flavor of corn right in the spotlight. Southerner’s just get that it’s about the ingredient. And when you have something sweet it needs to be paired with something that won’t cover the sweet, just accent it. Something that also combines the best of summer without anything being too obvious.
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Now for the chicken. I’ve long combined both herbs and golden raisins when making meat patties, especially rosemary -- often a characteristic of Mediterranean cooking – to keep the excitement going during the meal. And when I added cream, parmigiano reggiano cheese, and a kick of garlic, I was well on my way to a meal with quite a foreign accent!
But wait. There’s more! I also had to buy the gorgeous graffiti eggplant and heirloom tomatoes they HAD for sale. When preparing them I was inspired to add some cinnamon and chili flakes, (Turkish comfort food spices!) which brought out the perfect heat and helped you taste this compote of vegetables at the top of your palate, leaving the rich umami of cream and chicken for the rest of your mouth to savor. Hot, sweet, spicy, creamy, rich. All those flavors were there in force!
But wait. There’s more! I also had to buy the gorgeous graffiti eggplant and heirloom tomatoes they HAD for sale. When preparing them I was inspired to add some cinnamon and chili flakes, (Turkish comfort food spices!) which brought out the perfect heat and helped you taste this compote of vegetables at the top of your palate, leaving the rich umami of cream and chicken for the rest of your mouth to savor. Hot, sweet, spicy, creamy, rich. All those flavors were there in force!
By garnishing it all with fresh basil, I had added the crowning touch to a dish that wasn’t sure where it was from but was happy to cross all the culinary lines. I do know it became an ode to the entire world. Because your foodie friend(s) and fresh ingredients deserve nothing less.
RECIPE: Rosemary Raisin Chicken
with White Wine Lemon Sauce
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1 lb. organic ground chicken
1 egg
3 T plain bread crumbs
2 T heavy cream
1/3 C golden raisins
1 heaping t fresh chopped rosemary
2 medium cloves of garlic finely chopped
2 heaping T finely chopped white onion
1 t kosher salt
½ t cracked black pepper
2 T butter
2 T light oil
1/3 C white wine
1 T fresh squeezed lemon juice
2 T heavy cream
1 egg
3 T plain bread crumbs
2 T heavy cream
1/3 C golden raisins
1 heaping t fresh chopped rosemary
2 medium cloves of garlic finely chopped
2 heaping T finely chopped white onion
1 t kosher salt
½ t cracked black pepper
2 T butter
2 T light oil
1/3 C white wine
1 T fresh squeezed lemon juice
2 T heavy cream
Combine all ingredients in a bowl and mix well. Form into 6-7 large patties. Make sure meat is at room temperature before cooking. Bring a large saucepan to high heat, add the butter and oil. Sear patties about 3-4 minutes on each side. Remove. Deglaze with the white wine and the lemon juice, and let reduce by half. About 3-4 minutes. Add heavy cream, taste and season with more salt and pepper if needed, and serve over the patties.
RECIPE: Mirai Sweet Corn Pudding
(Tee’s Corn Pudding Recipe for Southern Living – https://www.southernliving.com/recipes/tees-corn-pudding-recipe I reduced ingredients by two-thirds and it still worked beautifully. Also cooked in casserole dish, not ramekins or custard dishes)
2 C fresh Mirai or sweet corn cooked and cut off the cob, and drained of all liquid (Can use frozen corn as well but adjust sugar as noted.)
1 T sugar (sweet Mirai corn doesn’t need sweetening!)
1 tablespoons all-purpose flour
1/2 t baking powder
½ t salt
2 large eggs
2/3 C whipping cream
3 T salted butter, melted
Butter a small casserole dish well on bottom and up sides
2 C fresh Mirai or sweet corn cooked and cut off the cob, and drained of all liquid (Can use frozen corn as well but adjust sugar as noted.)
1 T sugar (sweet Mirai corn doesn’t need sweetening!)
1 tablespoons all-purpose flour
1/2 t baking powder
½ t salt
2 large eggs
2/3 C whipping cream
3 T salted butter, melted
Butter a small casserole dish well on bottom and up sides
Preheat oven to 350 degrees F. Prepare corn and set aside. Whisk eggs until well blended, add melted butter, and heavy cream. In another small bowl add dry ingredients. Sprinkle the dry into the egg mixture whisking until smooth. Fold in corn. Pour into baking dish and redistribute corn evenly. Bake in oven for 40 minutes. Remove with browned slightly. Serve immediately.
RECIPE: Turkish Spiced Graffiti Eggplant and Heirloom Tomato Compote
1 medium graffiti eggplant (I love the white dense flesh. Although any eggplant can be used.)
2 large heirloom tomatoes cut into ½” cubes
2 T finely chopped white onion
1 large clove of garlic finely chopped
1 t hot pepper flakes (more if you desire)
1 t good cinnamon (I used Ceylon cinnamon. I recommend you use a high quality cinnamon as the heat and complexity is key to this side dish.)
1-2 t kosher salt
½ t cracked black pepper
3 T light oil
Basil to garnish
2 large heirloom tomatoes cut into ½” cubes
2 T finely chopped white onion
1 large clove of garlic finely chopped
1 t hot pepper flakes (more if you desire)
1 t good cinnamon (I used Ceylon cinnamon. I recommend you use a high quality cinnamon as the heat and complexity is key to this side dish.)
1-2 t kosher salt
½ t cracked black pepper
3 T light oil
Basil to garnish
Put cut tomato, onion, and garlic in a large bowl. Cut eggplant into ¼ inch slices, lay on a paper towel, salt generously, then cover with moist paper towel. Let sit for 10 minutes. Rinse, pat dry and cut into ½” cubes. Add to tomatoes. Add the chili pepper, salt, pepper, and cinnamon. It should be about 4 full cups of vegetables.
Heat a large saucepan to hot and add oil. Sauté until soft and they become a bit thick. About 8 minutes. Can serve warm or cool. Garnish with fresh basil cut chiffonade style.
Heat a large saucepan to hot and add oil. Sauté until soft and they become a bit thick. About 8 minutes. Can serve warm or cool. Garnish with fresh basil cut chiffonade style.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved.
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I often cook with metaphors as my guide. I tell stories with my food. And the two recipes I feature in this post definitely fit that theme. They’re dishes that celebrate something on the outside enveloping something wonderful on the inside. A cradling of sorts of the most yummy variety.
Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love?
Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love?
Each of these may seem uncomplicated. But I like to take everything to the next level of “bling-ness” which of course has to do with never ignoring the small details.
I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.
I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.
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Why poblanos? Well, they yield ever so gently to being roasted. Keeping their structure but till fork tender, the swirling shape of their skin offers a hint of feminine beauty. Yeah, this dish definitely is comfort food.
Next on the list of nuzzling nourishment is this quick and lip-smacking appetizer I created to wake up a mid-week meal. Farm to table zucchini that are just the cutest size, (and also featuring a darling stem I just couldn’t part with,) are gently cored to receive a tangy filling of cheese, mayonnaise, spinach, and some preserved lemon which I use is so many things. Click here to get that recipe.
Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes.
Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes.
After making these dishes, you’ll definitely feel more like a true nurturer of others, cradling them in the best culinary hug ever!
RECIPE: Beef and Vegetable Stuffed Poblanos
with Cumin and Simmered Farro
Serves 4 / click here for printable recipe
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2 large poblano peppers, halved and seeded with stems still on
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
Preheat oven to 375 degrees F. Rub 1 T olive oil all over poblanos and season generously with salt and pepper. Place in a small baking dish so that the peppers are about 2 inches apart. Roast for about 20-25 minutes or until done and there is slight blistering.
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
RECIPE: Spinach Stuffed Zucchini Wrapped in Proscuitto
Serves 4 - 6 / click here for printable recipe
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4 medium sized slender zucchini of uniform width and at least 6 inches long, halved and seeds scraped out
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
Preheat oven to 375 degrees F. Rub the olive oil all over the zucchini halves using hands. Not soaking but covered. Lay them on a foil lined baking sheet. In a bowl combine the rest of the ingredients except for the prosciutto slices and rosemary. Stuffing mixture should be thick. Add more mayo or spinach as desired. Divide the stuffing evenly and press into the 8 halves. Sprinkle with a bit more salt and pepper if desired. Wrap each half with the prosciutto and bring it around tightly to seal by pressing the meat together. It should stick. Lay rosemary sprigs over and then roast for 20 minutes. Remove and eat!
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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