Beefsteak Tomato, Red Onion, and Mozzarella Platter with Basil Drizzle

An August favorite... when basil and tomatoes are plentiful in the Northeast!  This dish is typically served with balsamic vinegar reduction drizzled on top. I prefer to serve it with this tangy dressing my friend, Chris gave me!
Serves 6–8

Dressing
½ cup good-quality mayonnaise
3 tablespoons white vinegar
2 tablespoons whole milk
1 teaspoon sugar
½ teaspoon salt
15 fresh basil leaves
2 tablespoons extra-virgin olive oil
Salad
2 large beefsteak tomatoes, thinly sliced
1 small red onion, thinly sliced
1–2 (16 oz.) logs fresh mozzarella, thinly sliced

Dressing
Place all the dressing ingredients, except the oil, in a food processor and blend. While blending, slowly pour in the oil. Once all the ingredients are incorporated, stop blending, pour into a separate container with a spout, and reserve.
Salad
Assemble the platter by alternately arranging tomatoes, red onions, and mozzarella. Immediately before serving, drizzle the sauce over the platter.
This recipe can be found in Country Comfort: Cooking Across America and Summer Favories. 

Black Bean Salsa

Andrea Garro from Vista, California shared her recipe with us for our Cooking Across America cookbook. She describes it as, " a simple and delicious recipe that includes all the favorite local California flavors, such as corn, cilantro, avocados, limes, and jalapeños. I've been making it for years, and, whenever I bring this salsa to a potluck gathering, it is devoured. If you decide to make it, just be prepared to share the recipe....they will ask for it."

Serves 12

2 (15 oz.) cans black beans, rinsed and drained
1 (14 oz.) can whole kernel corn, drained or 6 ears fresh corn
2 large organic tomatoes, chopped
2 large avocados (see Chef’s Tips tab on avocado)
1 jalapeño, seeded and minced (see Chef's Tips tab on chiles)or 2-3 jarred mild jalapeno rings
1 bunch organic cilantro, chopped
3 cloves garlic, minced
1⁄2 large red onion, chopped
4 tablespoons fresh lime juice
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
Sea salt and freshly cracked black pepper, to taste

Combine all the ingredients in a large bowl. Cover and chill for 1 hour or more. I altered it slightly by adding 1 teaspoon of cumin... just because I love the flavor!
Enjoy!
Mary Elizabeth  

North Fork Cioppino

Thanks to Chef Claudia Helinski of Salamander’s Bakery and General Store, Greenport, NY for sharing her recipe with us for Country Comfort: Cooking Across America!  I put a spin on it by adding fresh corn.

Serves 8–10

1 cup extra-virgin olive oil

Pinch red pepper flakes

1 TBL garlic cloves, chopped

3 large Spanish onions, chopped

3 fennel bulbs, cored and thinly sliced

1 bunch scallions, sliced

½ bottle (350 ml.) local dry white wine

2 quarts tomatoes, super-ripe, peeled, seeded, and chopped, or canned plum tomatoes

Heaping teaspoon saffron

1 TBL turmeric

1 TBL fennel seed

2 pounds assortment of local littleneck clams, lobster, chopped,

mussels, and/or scallops

2 quarts shellfish stock or good-quality fish fumet

2–3 pounds codfish fillets, deboned and cubed

Fresh parsley, for garnish

Sea or kosher salt and freshly cracked black pepper, to taste

Gently heat the olive oil in a deep, non-reactive pot large enough to hold all the ingredients. Add red pepper flakes and garlic, and cook to a light golden color. Add Spanish onions and fennel, cooking until

translucent. Add scallions, white wine, tomatoes, saffron, turmeric, and fennel seed, cooking until the fresh fennel is tender (about 15 minutes). Add clams and lobster (if using) and shellfish stock (or fish

fumet), and cook, removing the clams to a warm serving bowl as they open. Add cod and mussels, leaving any scallops to add to the stew at

the very last minute after removing from the heat. Taste for seasoning and sprinkle with parsley. Serve with rustic bread and salad.

Rhode Island Jonny Cakes or Hoe Cakes

Thanks to Chef Phillip and Malinda, of Professor Chef in North Providence, Rhode Island, for sharing this historic recipe with us for Cooking Across America.

Serves 6–8

Rhode Islanders take their Jonny cakes so seriously that they hold baking and eating contests every year. The original cakes were made from ground dry Indian corn (maize) kernels. The slaves working in the fields would prepare these and sear them on the flat side of a hoe, which was heated by the sun or over a fire.

2 cups boiling water

4 cups stone-ground white cornmeal

1 teaspoons. kosher salt

1 Tablespoon unsalted butter, at room temperature

½ –1 cup molasses

Bring water to a boil in a saucepan on the stove; mix it into the cornmeal

in a large bowl. Add salt, butter, and molasses; mix thoroughly.

Dough should be quite stiff. (If necessary, add cold water 1 tablespoon at a time until the consistency is right. If you only use ½ cup of molasses, you will likely need to add some water.)

Spread the dough in a thin layer on the bottom of your griddle or frying pan, pressing down to spread out the dough and to make the cake as thin as possible. Set a griddle or frying pan on medium heat. Prick all over with a fork to aid in cooking the center of the cake.

When the cake begins steaming up through the holes, it is probably cooked on the underside, so loosen it from the pan, flip it onto a plate, and then slide it back into the pan to cook the other side.

Once finished cooking, these can be stacked on a plate. Serve immediately with butter or honey.

Pasta with Chicken and Asparagus

Growing up we looked forward to certain meals my Dad made… this one became one of our favorites. Now that we are married my sisters and I have incorporated this recipe into our repertoire!

1 pound fresh asparagus, cut into 1 ½” pieces

1 pound boneless, skinless chicken breast, cut into 1” cubes 

2 TBL butter

3 TBL shallots, finely sliced

1 cup heavy cream

1/16 TSP crushed red pepper flakes

1/8  TSP nutmeg

¼ pound Gorgonzola cheese, crumbled

½ TSP dried tarragon

1 pound fettuccine, cooked

½ cup Parmesan cheese, freshly grated

Kosher salt and freshly cracked pepper

Drop the asparagus into boiling water for about 2 minutes and drain. Set aside.

Season chicken with salt and pepper.  Heat butter in skillet and add chicken, stir and cook for about 1 minute or until the chicken begins to brown. 

Add shallots and cook briefly, about 30 seconds.

Add cream, red pepper flakes and nutmeg.  Bring to a simmer. 

Stir in asparagus and Gorgonzola cheese.  Cook until cheese melts.  Add tarragon and season with salt and black pepper to taste.

Toss with pasta and serve with grated cheese. 

Eating Across America in Atlanta!

Three nights, Three GREAT restaurant experiences in Atalanta!

 Empire State South

The taxi driver said, this is the address but we were both equally surprised when we looked up to see a 4 story parking lot!  He assured me there was a restaurant between the buildings.   Awh… bright yellow tables and chairs welcomed you to the patio seating area, while inside …..White washed turquoise blue walls, a country bench topped with a peg board adorned with colored scarves…. You immediately hear the clang of dishes and the buzz of multiple conversations going on all at the same time. No doubt, packed on a weeknight, is always a good sign.

Ambience is key to me along with fresh ideas and flavor combinations… both can be found here. Roasted Baby Beets, boiled peanut miso, crisp chicken skin, basil, pickled plum = brilliant! I loved the combination of basil and beets.  Georgia Shrimp followed with leeks, herb whey broth and puri bread.  Delish! Dessert was equally as appealing with an interesting twist, suggested coffee pairing freshly prepared and poured at your table.  Luau Treats – haupia, coconut coffee meringue, caramel sauce, latik, toasted hazelnuts, caramel and coffee ice cream.  A perfect sweet ending – light with burst of flavor throughout.

Country Comfort Rating… Atlanta’s young and trendy “farm to table”  ****

Sotto Sotto

Atlanta offers many neighborhoods each with its own unique setting and with its own style.  Sotto Sotto sits in Inman Park among many other restaurant gems. I was drawn to their Northern Italian food and open kitchen. Our waitress recommended dishes people come back for… Insalate with Argula, pistachios, roasted beets and BLU DI BUFALA (if you love blue cheese and the consistency of mozzarella – you will be in heaven)!  They make their risotto with Carnoroli rice, which makes it thick and creamier.  I also tried the Ravioli DI MICHELANGELO veal, chicken, pork ravioli, butter sage sauce with melted in my mouth!  Desserts Zuppa al Cioccolato or Panna Cotta will definitely be a perfect way to end a perfect meal!

Country Comfort Rating…. Don’t miss it!

4th and Swift

Walk into a large old factory with exposed pipes and brick walls contrasts with upscale décor. One writer described it perfectly as “industrial chic”. I say a high end farm to table

I started with Salad of Mary’s Heirloom Lettuces -Ice Wine Strawberries, Parmesan Sablée, Toasted Pistachios, Ricotta, Sorghum Vinaigrette.  Then tried the Chef’s specialty –“Three Little Piggies” The name peaked my curiosity so I just had to try it. Berkshire Pork Loin, Wilted Spinach, Cotachino, Chicharron Popcorn, Pickled Red Grapes  As if I wasn’t already impressed…. The pastry chef made a dessert with acclaimed as the best we ever had!  Steamed English Toffee Pudding Butterscotch Sauce, Cinnamon Cream, Dried Apples.


Country comfort Rating… take yourself out of midtown and to a dining experience you won’t forget!!

Grilled Octopus at 4th and Swift! 

Angel Food Cake with Chocolate Shavings

My best friend from high school, Lorraine Ott,  is the epitome of a home cook!  When you walk into her  home you are sure to be greeted with the aroma of something wonderful in the oven.  A pot of coffee goes on and we sit to enjoy conversation, friendship and homemade delights.  

Serves 8

1¼ cups cake flour

11⁄2  cups superfine sugar, separated

14 large egg whites, room temperature

1¼ tsps cream of tartar

1 cup  chocolate shavings (use a mixture of  a good quality milk, bittersweet, and semisweet chocolate shavings)

Heat an oven to 350°F. Prepare a bundt pan by generously spraying with baking spray. Sift flour into a bowl, and then resift with ¾ cup of sugar.

Beat whites until frothy, add cream of tartar, and mix until it comes to 3 times the original size (about 3 minutes). Slowly add ¾ cup of sugar, and beat for 2 minutes more on high until firm and glossy.

Gently fold in the flour mixture in 3 additions. Then fold in chocolate shavings. Pour into the bundt pan. Bake for 40-45 minutes or until the top is golden-brown.

*As an alternative, substitute 1⁄2 cup of white chocolate shavings and ½ cup of fresh raspberries or 1 cup of raspberries alone.

This recipe can be found in Country Comfort: Summer Favorites ~ enjoy!