Cherry Tomato Vinaigrette

This is something we can make when tomatoes come into season.  I found it in the June 2013 Bon Appetit magazine.  The magazine pairs it with a Ricotta Omelet which you will see next but also suggests pairing it with pasta and feta or with grilled flank steak, or grilled veggies.

1 pint cherry tomatoes
3 tbsp. olive oil, divided
1 shallot, finely chopped
1 tbsp. (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tbsp. chopped fresh chives

Cut half of the cherry tomatoes in half.  Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add shallot and cook, stirring often until softened, about 4 minutes.

Ad halved and whole tomatoes and cook, stirring occasionally until beginning to release juices, 4-6 minutes.  Mash some of the tomatoes with a spoon.

Add 1 tbsp. vinegar and remaining oil; season with salt and pepper.  Serve warm or at room temperature.  Add chives just before serving.

Salsa Fresca

This is a recipe we tried in our knife skills class that Chris and I took a couple of months ago.  It was delicious and will be even better when everthing comes into season. 

2 medium ripe tomatoes, cored, seeded and finely diced
1/4 C. white or yellow onion, diced
1/4 C. diced green bell pepper
1/4 C. diced yellow bell pepper
1 jalapeno pepper, stemmed, seeded, and minced
1 tbsp. chopped fresh cilantro
1 to 2 tbsp. freshly squeezed lime juice (about 2 limes)
1 tbsp. extra virgin olive oil
Kosher salt and black pepper to taste

Combine all ingredients and adjust seasoning to taste.

Pineapple Apricot Glaze

So Chris and I are having Easter.  We're still thinking over a menu but this looks like a likely glaze if we have ham.

Grate the zest of 2 limes; set aside.  Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice.  boil until reduced to 1/2 C., 8 to 10 minutes.  Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard.  Pour half the glaze over the ham and brush to coat.  Baste periodically while the ham is in the oven.

Who doesn't love butter??

The following flavored butters would be delicious either on a perfect steak from a few recipes back or on crusty bread, potatoes, etc.

Garlic butter

1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper

Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

Cilantro butter

1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper

Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.

Balsamic-Rosemary butter

2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt

Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.

Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.