This week, I’m covering one of my favorite summer ingredients: tomatoes. Tomato season is on the horizon and will be here before we know it. Since it’s almost here, I thought this week would be the perfect time to share a few of my favorite tomato recipes.
Today it’s my recipe for my tomato tart. When shopping for tomatoes for this recipe, look for the heirloom variety. Truthfully, they’re probably best from your local farmer’s markets, but I’ve beautiful ones at specialty grocery stores like Whole Foods. Get a variety of colors, shapes, and sizes for the perfect tart. The uglier the better when it comes to heirlooms!
For the Crust:
You will need:
– 2 cups all-purpose flour
– 1/2 cup olive oil
– 1/2 tablespoon salt
– 1/4 cups ice water
Preheat the oven to 375 degrees F
Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.
Note: You may need to add a little more water to the dough – it should form a soft ball of dough. Set the dough aside and make the filling.
Note: This is a very fragile crust; handle it with care.
For the Filling:
You will need:
– 1 lb heirloom tomatoes (8 cups sliced)
– 1/2 teaspoon fine sea salt
– 4 tablespoons finely chopped shallots
– 4 tablespoons finely chopped fresh basil leaves
– 3 tablespoons olive oil
– 1/2 cup shredded Parmesan cheese
Roll out the crust and place into a 9″ pie tin. Place the Parmesan on the bottom of the crust.
Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.
Bake at 375F for 1 hour.
This tart can be served warm of at room temperature.
Ciao from Italy! As you might already know, I arrived in Italy last week. Since then, I’ve been welcoming guests, preparing our commercial kitchen and guests quarters, and getting ready for a summer of workshops. Needless to say, it’s been a bit crazy, but I wouldn’t have it any other way.
This weekend is Memorial Day weekend back in the states. Memorial Day weekend often marks the unofficial start to summer. I’m sure many of you will be spending the weekend enjoying cookouts with friends and family.
If you’re entertaining, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s a crowd pleaser too.
Mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.
To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.
You will need:
– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose
Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.
While summer doesn’t technically start for a few more weeks, I always think of Memorial Day as the unofficial launch of the summer season. Is there anything more quintessentially summer than s’mores? S’mores are one of those gooey foods that are as fun as they are messy. Seriously. Have you ever NOT had fun making s’mores? I didn’t think so.
These fire and ice s’mores are a twist on the traditional. I’m adding homemade vanilla ice cream to mix things up. Of course, you can stick with the original ingredients, or you can give this one a try. No matter what, make s’mores a part of your Memorial Day Weekend gatherings.
Fire and Ice S’mores
You will need:
– Marshmallows – Quality chocolate (try dark chocolate for extra indulgence)
– Healthy graham crackers – available at specialty markets like Whole Foods
– Sea Salt
– Olive Oil
– Vanilla Ice Cream (recipe below!)
Vanilla Bean Ice Cream
You will need:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/8 teaspoon salt
– 3 vanilla beans – split lengthwise
– 2 large eggs
To prepare ice cream:
Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
To Prepare S’mores:
Have guests assemble their S’mores outside by the fire.
In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt.
Have guests grab a bowl and dip their s’more into the ice cream.
*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.
This recipe for Ligurian pesto pasta with green beans and red potatoes is a fantastic dinner that’s perfectly suited for feeding a crowd. If you have leftovers, it also makes a great lunch the next day. Pesto is one of those easy sauces that people often forget about, but not this Italian girl! Basil grows freely in my garden, so you can be sure I’ll be whipping-up this easy pesto pasta this summer.
As most of you know, I have been styling interiors for more than 20 years, however sometimes my jobs take me outdoors. I love styling outdoors, but there are a few hard and fast rules you might want to keep in mind when styling outside. Whether you’re planning to photograph your outdoor space, or you’re simply looking to spruce things up, today’s tips will certainly help you create a magazine worthy space.
1. Incorporate greenery. Use potted plants to anchor your space, but avoid using a lot of small colorful plants. Instead, think substantial, but not too large. When thinking of scale and proportion, remember it’s about the house and not the plants or accessories.
2. Don’t over accessorize. Use accessories that make sense. Stay away from using too many throws or blankets, pillows, lanterns or candles, elk horns, wine glasses, you get the picture. These items are certainly ones that you’ll find day to day in your space, but they don’t need to live there permanently.
3. Remember the Magic Triangle. This is especially important if you are styling your outdoor space for a photoshoot, but the rule also applies if you are simply setting-up your space for yourself. In the case of outdoor styling, this is a great trick to keep everything in balance. Your triangle will give you a starting point in an environment that can be overwhelming. In the above photo, you will see a thin triangle of red props. Can you spot them?
4. Choose smart materials. Think about items that can withstand the elements. That means choosing things like indoor/outdoor fabrics for pillows, rust-resistant furniture, and outdoor rugs. You’ll be surprised at the items available on the market these days. Ballard Designs and Ikea often have great selections!