Summer grilling is easy with this tasty Tomato Jam, Red Onion, and Speck Pizza! A fun treat to make, be sure to have all your toppings ready to go by the grill and this pizza will come together quickly when you make it grill-side.
½ pound pizza dough, freshly made or store purchase
Flour for rolling the dough
Olive oil for the grates
½ cup Tomato Jam, jarred or homemade (recipe to follow)
1 cup shredded mozzarella cheese
7-8 slices thinly sliced speck or Prosciutto ham
½ red onion, sliced thinly
2 teaspoons fresh oregano leaves
Heat a grill to high heat. Roll or stretch the pizza dough out into a square or circle and place on the back side of a lightly flour sheet tray. Carefully brush the grill grates with olive oil. Slide the dough off the sheet tray and on to the oiled grates. Cook until the dough is lightly browned and well-marked with grill lines. Turn-over and cook the dough for just for 2-3 minutes more.
Remove and place on the back of the sheet tray with the well-marked side up.
Spread the tomato jam over the pizza, leaving a border. Top with the cheese, then slices of Speck, red onion and oregano staying inside the border. Slide off the sheet tray and back on the grill, close the lid and cook until the pizza bottom is lightly browned and the cheese is melted and bubbly. Cool for 5-10 minutes, place on a cutting board and serve.
Roasted Tomato Jam
2 pounds Campari or any small sweet tomatoes
1 teaspoon salt
1 teaspoon olive oil
1 cup sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh grated ginger
Preheat the oven to 350 degrees. Over a bowl, cut the tomatoes in half; using a spoon or your fingers, remove the seeds into the bowl, reserving the tomato water and seeds. Try to remove as many seeds as possible. Place the tomato halves in another bowl and toss with the salt. Oil a sheet pan with 1 teaspoon of olive oil. Place the tomatoes, skin side down, on the baking sheet and then in the oven; roast for 20 minutes. Remove from the oven and allow to cool slightly. Strain the tomato seeds and water through a fine mesh strainer; press hard on the seeds to remove as much water as possible. Reserve the tomato water and discard the seeds. You should have about ½ cup of tomato water.
Slide the skins off the roasted tomatoes and add the remaining tomato pulp to a large saucepan; discard the skins. Add the tomato water and the remaining ingredients. Bring the tomato mixture to a simmer and cook for 1 ½ hours until the jam is thick and sweet. Cool to room temperature. Store the jam in a tightly closed jar or container in the refrigerator. Makes about 1 -1 ½ cups of tomato jam.
A tasty treat for all, celebrate Memorial Day with these sous vide fruit cups. Fresh fruit and a cookie-like pecan crunchy top plus whipped cream make a fun dessert you can assemble right at the table.
For the fruit:
2 cups ripe strawberries, stemmed, washed, and quartered
2 cups fresh blueberries, stemmed and washed
1/4 cup granulated sugar
Juice of 1 lemon
Preheat the sous vide circulator to 180˚F.
Put the berries into a large bowl add the sugar and lemon juice and then toss gently to coat.
Add to a vacuum bag and seal. Submerge the pouch in the water bath and cook for about 30 minutes.
Cool completely and then refrigerate until ready to use. When ready, cut the pouch open and gently pour into a bowl.
For the cookie crumble
1/2 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 tsp. kosher salt
1/2 teaspoon ground cinnamon
4 ounces unsalted butter
1 cup whole pecans, some broken
In a small bowl, whisk together the flour, dark brown sugar, salt and cinnamon. In a medium sauce pan over medium heat, melt the butter. Remove from the heat and stir in the flour mixture until small clumps form and all the butter is absorbed. Add the pecans and stir in. Pour onto a parchment lined baking tray and cool.
Divide the fruit evenly in six bowls. Divide evenly the cookie crumble and sprinkle over the fruit. Top with whipped cream and holiday sprinkles. Serve immediately
A deliciously sweet, tangy buttermilk and lemon dessert! This Panna Cotta is served in a pool of fresh tart rhubarb sauce and topped with sous vide rhubarb pieces flavored with Grand Marnier.
For the Rhubarb
8 oz. fresh rhubarb
2 tablespoons sugar
2 tablespoons Grand Marnier
Preheat the sous vide circulator to 190˚F. Wash and cut the rhubarb into slices about 1.5” long. Place the rhubarb in bowl add the sugar and Grand Marnier; toss to coat. Add in an even layer into a vacuum bag and tightly seal under vacuum.
Add the bag to the water bath and cook for 45 minutes. Remove and cool completely.
Refrigerate the bag until cold or overnight.
For the Buttermilk Panna Cotta
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick oil spray
1 cup cream
1 teaspoon lemon zest
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 1 cup silicone ramekins or custard cups with nonstick spray.
Heat cream, lemon zest, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla then divide the mixture evenly among prepared ramekins. Refrigerate panna cotta until set, about 4 hours or overnight. Cover once the surface has set.
Loosen the panna cotta in each cup. Place a plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Open the vacuum bag with the rhubarb and serve the rhubarb with its sauce over the Panna Cotta and the mint sprigs. Serve chilled.
It’s the perfect way to start grilling season – butter-glazed and grilled Wine Cap Mushrooms served over a yummy cheesy rice. It’s guaranteed to be your new favorite recipe.
To prepare the mushrooms
4 tablespoons butter, melted
½ teaspoon garlic powder
1 pound large fresh mushrooms, (we like Wine Cap)
Prepare a grill to high heat. Whisk together the butter and the garlic powder. If the mushrooms are large, gently cut them in half. Brush the mushrooms with the butter mixture. Grill mushrooms, over medium-high heat, turning and brushing them until tender. Depending on their size, this could be about 4-7 minutes per side. Remove, cover and keep warm.
To prepare the rice
4 tbsp of butter
3 medium cloves of minced garlic
1 cup uncooked jasmine rice
1 cup water
½ cup whole milk
½ cup cream
½ tsp salt
½ cup shredded Parmesan cheese
¼ cup chopped parsley
In a medium size saucepan over medium heat, sautè the garlic in the butter for about 3 to 4 minutes. Add the rice and sautè coating the rice with butter for about 2 minutes. Combine the water, cream and milk; stir together. Add to the rice with the salt and bring the mixture to a boil.
Reduce heat to low, cover and simmer for 15-20 minutes, stirring occasionally until the rice is tender. Add the parmesan and half the parsley, stir until the parsley is combined and the cheese Is melted. Remove from heat, and keep warm.
Add the rice to a bowl and top with the mushrooms. Sprinkle the remaining parsley over and serve. Make 4 servings.
Our fresh sliced tomato topped cornbread cakes are full of spicy hatch chilies and cheddar cheese. Serve warm for the perfect treat for a Cinco de Mayo celebration!
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup finely grated cheddar cheese, plus two tablespoons
1 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
4 ounce can hatch chilies, well drained
10 thin tomato slices, about the size of the top of the baking cup
Preheat the oven to 400 degrees F; lightly coat eight baking cups with cooking spray. Whisk together the cornmeal, flour, sugar, baking soda, salt and 1 cup of the cheddar cheese in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, and eggs. Add to the cornmeal mixture and whisk until just combined. Stir in the chilies then rest the batter for 15 minutes.
Evenly fill the baking cups about ¾ full. Place in the oven and bake for 9 minutes or until the cornbread cakes are just starting to set on the top. Remove and top each one with a tomato slice and then evenly add the remaining cheese over the tomato slices. Place back in the oven and bake until the cornbread portion is just golden brown about, 5-7 minutes more or when a cake tester comes out clean. Remove from the oven and cool slightly. Serve warm with butter.