Summer is almost over: Labor Day is just around the corner, the kids will be heading back to school (if they haven't started back already), and cooler weather will be here soon. But while it's still summer, here are some more summer-ish recipes. Enjoy!
TURKEY RUBEN PRETZEL ROLLS
This is from Seattle's Macrina Bakery. While it calls for Macrina Bakery's pretzel rolls (and if I lived close enough, I'd definitely use them), I imagine you could use any decent rolls. The recipe starts off, “Our Pretzel Rolls are a wonderful foundation for sandwiches. This particular sandwich makes a perfect summer lunch or light dinner! I chose turkey not only because it is great with these flavor combinations, but also it is lighter and not overly salty with the pretzel roll.” Makes 4 sandwiches.
For The Sandwich:
4 Macrina Pretzel Rolls
1/2 cup roasted red pepper aioli
4 slices Gruyere cheese
1/4 cup sauerkraut
1/4 cup roasted spring or sweet onions
8 oz roast turkey, thinly sliced
For Roasted Red Pepper Aioli:
2 egg yolks
1 tsp Dijon mustard
2 tsp fresh lemon juice
1 cup canola oil
1/4 cup roasted red pepper puree
Roasting Onions:
The best roasted onions are simply made by getting fresh spring onions or sweet onions from your neighborhood Farmers’ Market, slicing them fairly thin and tossing in olive oil, salt and pepper. Roast for 15-20 minutes in a 350 degree oven until slightly brown at the edges.
Preparing Roasted Red Pepper Aioli:
Combine egg yolks, mustard and lemon juice in a medium bowl. Mix well with a whisk. Add canola oil in a slow stream, whisking as you pour. Continue until the mixture is fully incorporated and thickened. Add red pepper puree. Mix and season with salt and black pepper. Can be stored in the refrigerator for up to 3 days! Great on grilled fish or chicken also!
Sandwich Assembly:
Cut the pretzel roll in half. Grill or warm up with butter in a sauté pan. A little color is good as it adds flavor! Brush each side with red pepper aioli. Lay sliced turkey on one side and top with roasted onions. Layer sauerkraut and Gruyere cheese on the other side. Place in sauté pan. Cover and warm until cheese is melted. This can also be done on a cookie sheet in the oven. Bring sandwich halves together and enjoy with your favorite dill and potato chips!
TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS
If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)
That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.
“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.
“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.
To view it online from her site, click here.
4 pints cherry tomatoes (3 1/2 to 4 pounds)
1/2 tablespoon olive oil
2 red onions, peeled and thinly sliced
1 1/2 teaspoons salt, divided
4 cloves garlic, minced
1/4 cup red wine (or 2 tablespoon balsamic vinegar)
1/4 cup all-purpose flour
For the biscuits:
1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup + 1/2 cup grated cheddar cheese, divided
3/4 to 1 cup buttermilk, plus extra to brush.
Heat the oven to 375°F with a rack placed in the middle of the oven.
Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.
Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.
Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)
Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.
Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.
Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.
Recipe Notes
This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.
NO-COOK TOMATO SAUCE
Another yummy recipe from The Kitchn. Serves 4.
To view it online, click here.
6 medium-sized heirloom tomatoes, roughly chopped
4 large garlic cloves, finely minced
10 leaves basil, cut into ribbons (reserve a little for garnish)
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese, for garnish (optional)
Place tomatoes, garlic, basil, and olive oil into a large serving bowl. Stir mixture until all tomatoes are coated with oil and garlic is evenly distributed throughout the sauce.
Cover the bowl and let everything marinate for about four hours on the counter at room temperature. Add salt and pepper to taste. The tomatoes will release their juices and flavors will meld. If you can't wait the full four hours, it's still tasty right out of the mixing bowl!
Serve over warm pasta or bread, with more fresh basil and Parmesan cheese, if desired.
TOMATO SOUP CUPCAKES
One more recipe from The Kitchn. Faith Durand writes, “Yep, you read that right, Tomato Soup Cupcakes. I'm going retro today. I have to admit I had never even heard of these — that is until The Kitchn asked if I'd be up for the challenge of developing a recipe for this throwback treat.” My first thought was...WHAT? But then I decided to check it out.
You can find the recipe, along with everything Faith has to say about the cupcakes, here. Makes 14 to 16 cupcakes
For the cupcakes:
2 1/4 cup all-purpose flour
3/4 cups granulated sugar
3/4 cups brown sugar, lightly packed
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup unsalted butter, melted and warm
3 large eggs
1 (10 3/4-ounce) can tomato soup
1/2 cup hot water
For the frosting:
1 (7-ounce) container marshmallow fluff
4 ounces cream cheese, softened
1 (8-ounce) tub Cool Whip
To make cupcakes, preheat oven to 350°F. Line cupcake pan with liners.
In a large bowl, whisk together the flour, both sugars, cinnamon, allspice, nutmeg and salt. In a separate bowl, whisk together the butter and eggs. Add butter mixture into flour mixture and whisk to combine. Add the tomato soup and whisk to combine. Add in 1/4 cup of the hot water and whisk to combine. Pour in remaining hot water and whisk to combine.
Fill cupcake liners 3/4 of the way up and bake for 17 to 20 minutes or until a toothpick inserted in the middle comes out free of crumbs. Transfer cupcakes to a wire rack and cool completely before frosting.
To make frosting, combine the marshmallow fluff and cream cheese in the bowl of a stand mixer bowl and beat until combined. Turn off mixer and stir in Cool Whip.
Transfer the frosting to a pastry bag fitted with your preferred tip and pipe the frosting on to the cupcakes.
MEXICAN TURKEY SALAD
This recipe is from Diabetic Gourmet. Makes about 10 servings.
Online Recipe: http://diabeticgourmet.com/recipes/htmll/708.shtml
Ingredients
3 cups cooked, cubed turkey breast
1 can (15 oz.) corn, drained (1 3/4 cups)
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup peeled jicama, diced small
1/2 cup extra virgin olive oil
2-3 Tbsp. fresh lime juice, or to taste
3/4 cup thick salsa
3 drops, or to taste, red pepper sauce (optional)
2-4 Tbsp. water
1/4 cup low-fat shredded Cheddar cheese for garnish (optional)
1/4 cup finely chopped fresh cilantro or flat-parsley leaves, for garnish (optional)
Directions
In a large bowl, place turkey, corn, beans, bell peppers and jicama. Gently toss until well mixed and set aside.
In a medium bowl, whisk together olive oil and lime juice. Mix in salsa. Add red pepper sauce if desired. Add enough water to thin consistency so dressing can be thinly drizzled over salad. Transfer to serving pitcher.
Drizzle dressing over turkey mixture, tossing to coat salad ingredients evenly.
Cover and chill 1 to 3 hours so flavors can meld. Bring to room temperature and check seasoning before serving. Add salt and pepper to taste, if desired. Drain off any excess dressing. Place in serving bowl. Sprinkle top of salad with cheese (if using) and cilantro. Serve with baked tortilla chips, if desired.
Nutritional Information Per Serving: Calories: 238; Protein: 16 g; Fat: 13 g; Sodium: 413 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 10 g
PEACH THYME CRUMBLE
This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Peaches and nectarines are one of the top varieties of fruit that so famously accent the Rhone Valley's world famous wine. Sweet, summery peaches (or nectarines, for a slightly different, refreshing twist) and snipped, fresh thyme baked into a buttery oat topping are reminiscent of a kitchen garden in the Rhone. This scrumptious peach thyme crumble recipe showcases the subtle flavors of summer and is a hit at parties. Serve it with a scoop of honey vanilla ice cream.”
To view this recipe online, as well as to sign up for Rebecca's emails, click here.
Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 6 to 8 servings
Ingredients:
6 cups peeled, sliced peaches
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon fresh, chopped thyme
4 tablespoons granulated sugar
1 tablespoon all-purpose flour
Topping:
1 cup all-purpose flour
1 cup rolled oats
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Preparation:
Preheat the oven to 350F. Toss the sliced peaches in the lemon juice, zest, and chopped thyme. Stir together 4 tablespoons sugar and 1 tablespoon flour and sprinkle it over the seasoned peaches. Set the peach mixture aside for a moment.
Stir the flour, rolled oats, brown sugar, and ground cinnamon together in a separate bowl. Using a pastry cutter, cut the cold butter into the mixture, until it has a sandy texture, with a few pea-sized lumps of butter remaining.
Spoon the prepared peaches into a 9-inch by 9-inch pan. Sprinkle the flour-oat mixture over the peaches. Bake the crumble for 25 to 35 minutes, until the fruit is hot and bubbly.
Allow the peach thyme crumble to cool for 30 minutes before serving it with ice cream or whipped cream, if desired.
This peach thyme crumble recipe makes 6 to 8 servings.
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