Yellow Heirloom Tomato Bloody Mary

I love Bloody Mary’s… they’re spicy, tomatoey, and most of the time you get a mini appetizer added on top, which is definitely a bonus. I order one any time I am out to brunch, as many Brooklynites do, but I had never had one made with the colorful heirloom tomatoes we see all summer. So when I got a huge yellow tomato in my CSA this week, I figured I would give it a shot and see what happens! I added brine from some McClures spicy pickles which gave it a little kick, and topped it with a few other summery items I had on hand like basil, cherry tomatoes, green beans… and a caper berry (which comes in a jar and is one of my favorite toppings!) I am happy to report that Bloody Mary’s are delicious in all colors…

Ingredients: (serves 2)
2-3 medium yellow heirloom tomatoes, cored and quartered
1-2 tablespoon of brine from McClure’s Spicy Pickles (depending on how spicy you want it)
1/2 teaspoon minced jalapeño peppers
1 tablespoon horseradish
1/4 teaspoon celery salt
2-3 ounces vodka (I always use Tito’s!)
Toppings: I used basil, blanched green beans, caper berries, and cracked black pepper

In a blender (or with a hand blender) puree the tomatoes and jalapeño together. I like mine a little thick but not too thick, so I strained half of it and kept the other half as is. Pour into a shaker with the spicy pickle brine, horseradish, celery salt, and vodka. Shake well. Divide into cups with ice, and top with any garnishes you desire!

Summer Corn Leek & Tomato Galette

I make a variation of this galette a lot in the summer, as it is one of my favorite flavor combinations – fresh summer corn and tomatoes! I posted a version of it last summer using dandelion greens, which you can find here. I like to add corn meal to the crust because it gives it a nice texture and flavor, and I usually make a double batch of the dough so I can freeze half and make a galette on demand another night! Goat cheese is what I usually add on top, though I’m sure feta would be delicious ….or maybe even some torn burrata when it comes out of the oven?! Man I wish I thought of that earlier, that will definitely be an experiment for next time.

Galette Crust: (this crust is for 2 medium galettes, as I like to freeze half for future use)
1 1/4 cups all-purpose flour
1/4 cup corn meal
1/4 teaspoon salt
8 tablespoons cold unsalted butter, chopped into cubes
1/4 cup plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
1 egg, for brushing
1/2 teaspoon fresh black pepper

Filling: (this filling is for 1 galette)
2 ears of corn, cut off the cob
1/2 shallot, chopped
1 leek, sliced
2 garlic clove, roasted whole
2 small heirloom tomatoes, sliced
4 oz garlic & herb goat cheese (can usually find at grocery store)
Salt and pepper, to taste
Fresh torn basil for topping

Start by making the galette crust. In a large bowl, mix together the flour, corn meal, salt, and pepper. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. In a separate small bowl, stir together the yogurt, lemon juice, and water. Add this to the flour/butter mixture and mix with your fingers until a dough forms. Shape into two disk (if you plan to save/freeze half like I did) then wrap in plastic wrap, and place in the fridge for at least an hour.

When the dough is almost done vacationing in the fridge, start getting the fillings ready. Preheat the oven to 400 degrees, wrap the garlic cloves in aluminum foil and roast in the oven until soft, about 15 minutes. Next, sauté the corn for about 5 minutes with some olive oil, salt, and pepper. Don’t overcook it though because it will continue to cook later in the oven and you don’t want it to get chewy. Set aside. Add the leeks and chopped shallot to the pan and sauté until softened, about 5 minutes.

To assemble, roll the dough out on a floured surface. I like to do this on a sheet of parchment paper so that I can lift it right onto the baking sheet after. It is OK if it’s not a perfect circle, I say the more rustic it looks the better! Leaving about an inch boarder around the edges, spread on the corn, then sprinkle around the roasted garlic chunks, followed by the leeks/shallots, the sliced tomatoes, then the goat cheese crumbles. Fold in the edges, then place the galette (with the parchment) on a baking sheet. Cook in oven for 30-45 minutes, or until the crust is golden and the filling looks happy. It won’t smile at you, but you’ll know it’s happy.

Let cool for 5 minutes, throw on some fresh torn basil, then dig in!

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Tomato and Corn Galette with Goat Cheese

A saw a gorgeous tomato galette the other day and decided that was what I wanted to make this week when I got a huge heirloom tomato in my CSA bag. I packed it full with corn, shallots, tomatoes, dandelion greens, and goat cheese. My sister gave me the great idea to add some cornmeal to the crust, which I ended up LOVING. One of the many perks of having a sister who went to culinary school!

Ingredients:

Galette Crust:
1 1/4 cups all-purpose flour
1/4 cup corn meal
1/4 teaspoon salt
8 tablespoons cold unsalted butter, chopped into cubes
1/4 cup plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
1 egg, for brushing

Filling:
1 ear of corn, cut off the cob
1 shallot, chopped
1 large garlic clove, minced
1 large heirloom tomato, sliced
1 cup dandelion greens, chopped
2 tablespoons fresh chopped basil
Good pinch red pepper flakes
4 oz goat cheese
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, corn meal, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. In a separate small bowl, stir together the yogurt, lemon juice, and water. Add this to the flour/butter mixture and mix with your fingers until a dough forms. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

When the dough has been in the fridge for about 40 minutes, start making the filling. Add some olive oil to a pan and cook the garlic and shallots for a minute or so, then add the corn and cook for about 4-5. Make sure not to overcook the corn as it will continue to cook in the oven. Next, toss the dandelion greens, basil, red pepper flakes, salt and pepper. Cook for another 5 minutes or so then turn off the heat and set aside to let cool slightly.

Preheat oven to 400 degrees. On a floured surface, roll out the dough to about 12 inch circle and transfer it to a baking sheet lined with parchment paper. It doesn’t need to be perfect, the best thing about a galette is the more rustic it looks the better! Crumble a good amount of goat cheese on the bottom, leaving a 2 inch boarder. Add the corn mixture, followed by the slices of tomato and a little more goat cheese crumbles on top. Fold in the sides of the dough, leaving the center open. Brush edges of dough with the egg wash, then place in the oven for 30-45 minutes or until the crust is golden brown and the tomatoes have cooked a bit. Top with a little fresh cracked pepper and enjoy!

Kale Salad with Peaches, Tomato, and Goat Cheese

This was one of the best kale salads I ever made! I was inspired when my sister made a peach and tomato salad over the weekend, it was perfect for summer and absolutely delicious. I had some fresh kale, tomatoes, and peaches, so all I had to pick up was the goat cheese. It took about 15 minutes to make and was the perfect mix of sweet and sour.

Ingredients: (makes 2 small salads)
2 large kale leaves, stems removed and julienned
1 large peach, chopped
1/2 large tomato, chopped
3 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon maple syrup
Goat cheese
Salt and pepper

Start by removing the thick stems from the center of the kale. Lay the leaves on top of each other, roll it up, and cut thin slices. Add to a large bowl and set aside. Next make the dressing- add the olive oil, cider vinegar, and maple syrup to a small bowl and whisk well. Salt and pepper to taste. Pour the dressing over the kale and massage it into the kale with your hands for a minute or so- this will help the dressing to soak into the kale and also break down the kale a little so it’s not as tough. Chop the peaches and tomatoes, add it to the bowl of kale, and set aside for about 10 minutes. In the meantime, cut a few slices of goat cheese and add it to a pan over medium heat. You’ll know it’s done when the bottom of the cheese starts getting a little golden brown (about 3 minutes.) Also chop a small handful of almonds and toast those in a separate pan until golden as well. To serve, place kale in a dish and top with the warm goat cheese and toasted almonds!