Frico (Cheese Crisps)

Ingredients

1 cup finely shredded or grated Parmigiano cheese

1. Preheat oven to 375º F.

2. Line 2 baking pans with parchment paper.

3. To grate cheese: Allow the cheese to set on your counter for 30 minutes to slightly soften. Remover the rind and set aside. Cut the cheese into medium dice.

4. Working in batches, grind the cheese in your blender or food processor until it’s a fine grind.

5. Sprinkle 2 tablespoons of the mixture on a pan to form a 4-inch circle. Leave room between each cheese circle. Repeat with the rest of the mixture, forming approximately four 4-inch circles on each baking pan.

6. Bake one sheet at a time for 6-8 minutes, just until lightly brown.

7. Let the fricos sit on the tray for a minute, then carefully remove from pan and place on cooling rack to completely cool and crisp up. You can also drape the fricos over a rolling pin to give them a curved shape. Repeat with remaining tray.

8. Best served the day they are baked, as a side with the gazpacho or as an appetizer.

TIPS & TRICKS

• Since this dish only has 1 ingredients use the best cheese you can.

• Be careful when grinding the cheese in the blender or food processor, work in small batches so you don’t over work the machine making the motor get warm and then melting the cheese. Traditional the cheese is grated by hand at the time it used, I know this is cheating but if done in small batched the results is still good. Extra grated cheese can be stored in an airtight container.

• These make an absolutely easy, decanted appetizer

End of the Season Tomato Gazpacho

Ingredients

4 cloves garlic, smashed

4 peppers (red, yellow, or orange) diced into large pieces

3 pounds very ripe tomatoes, diced into large pieces

1 cup day old baguette, diced into medium pieces

½ cup olive oil

¼ cup sherry or champagne vinegar

1 cup cucumber, small dice

½ cup scallions, small dice (white & light green parts)

Salt & pepper

1. Lay your bell peeper on its side on a cutting board. With your chef’s knife, cut one side of the pepper off to make a flat side. Place the flat side down on the cutting board. Now cut another side off and place it on the board. Cut the remaining sides off. Discard the seeds. Cut the pepper into pieces.

2. Cut the tomatoes into large pieces.

3. Using a Vitamix blender or food processor, working in batches, blend the garlic, peppers, tomatoes, bread, olive oil, and vinegar until it becomes a smooth purée.

4. Pass the soup through a medium-hole strainer or sieve. The soup should have the consistency of a thin milk shake. If needed, add ½-1 cup water to reach desired consistency. If you prefer a thicker soup, then add less water or none at all.

5. Season with salt and pepper to taste. Cover and chill for at least two to three hours.

6. Ladle the gazpacho into bowls or cute jars. Top with diced cucumber and scallions and serve.

TIPS & TRICKS

• Gazpacho can be made 2-3 days in advance

• I prefer to use tomatoes from the garden or the farmers markets in the summertime since they are at their peek flavor. Any variety will do- red, yellow, heirloom, or beefsteak just to name a few--as long as they are nice and ripe. They can be “ugly.” Just cut off any blemishes and blend them up!

• If you can’t find sherry vinegar, you can use champagne or even balsamic vinegar. They have a nice acidity to them but are not as strong in flavor as red wine vinegar.

• You can garnish the soup with finely diced jalapeños or bacon for an extra pop!

• Gazpacho makes a great appetizer or first course severed in the cute jars or little glasses.

Sautéed Chicken with Tomatoes & Arugula

Ingredients

1½ pounds cherry or grape tomatoes, cut into bite-size pieces

6T oil-packed sun dried tomatoes, chopped and drained; set aside 5T of the oil

2 large shallots, thinly sliced

4T capers, drained

2 cloves garlic, crushed

3T sherry, champagne vinegar

½ cup fresh basil, torn into bite size piece

Salt & pepper

8 large skinless, boneless chicken breast halves

Olive oil

1 pound arugula, washed

2T lemon juice

1. Cut the tomatoes into bite size pieces. Chop the sundried tomatoes and place in a medium size bowl.

2. Peel and slice the shallots into thin rings. Add to the tomatoes.

3. Combine the tomatoes, shallots, capers, garlic, vinegar, and 3 tablespoons of the sundried tomato oil. Mix together and season with salt and pepper. Let the mixture sit 10-15 minutes so flavors can combine. Right before serving, add the basil. Stir until combined.

4. Put a chicken breast on a cutting board. Place your hand flat on top of the chicken.

5. Using a sharp knife, slice the rounded side of the chicken breast working toward the other side, making sure not to cut all the way thought to the other side. Unfold the breast it should looks like a “butterfly”.

6. Take a piece of plastic wrap and place on top of the chicken. Lightly pound the chicken with a mallet until chicken breasts are of uniform thickness. If the piece is very large, cut the pounded piece in half. Set aside and repeat with each breast.

7. Place a sauté pan on medium-high heat; add enough oil to cover the bottom of the pan.

8. Pat three or four chicken breasts dry with a paper towel; season with salt and pepper.

9. Place the chicken into the pan, being careful not to overcrowd the pan. Cook for 2-3 minutes until the chicken is brown and it releases and turns easily. Flip the breasts and cook the other side another 2-3 minutes until cooked through.

10. Transfer chicken breasts to a platter. If needed, add more oil to the pan. Continue cooking the breasts until all the chicken has been cooked.

11. Toss the arugula with the remaining 2 tablespoons of the sundried tomato oil and lemon juice. Season with salt and pepper.

12. To serve, place the arugula on a plate or platter. Top with sautéed chicken. Spoon the tomato mixture over the top. Serve immediately.

TIPS & TRICKS

• Use any small tomatoes, whether they are red, yellow, or green. I like the cherry & grapes, but you could use chopped tomatoes too.

• Try to use sundried tomatoes with no sulfates. (I’ll save those for my wine! ☺)

• You don’t need to wash of the capers; the brine adds the perfect amount of saltiness.

• If you can’t find sherry vinegar, use champagne or balsamic. It adds just the perfect balance of acidity.

• This sauce is positively addictive, and goes well with so many things. Try it on top of pork, beef, or even a grill piece of fish. YUM.

Peach Clafouti

Ingredients

1 tsp. butter room temperature

3-4 yellow or white peaches

3 large eggs

1/3 cup sugar

1/3 cup flour

1 tsp vanilla extract or paste

2T Amaretto Liqueur

¼ cup heavy or whipping cream

½ cup milk

2T butter, melted

½ cup sliced almonds

Confectioner’s sugar

1. Heat oven to 350º F.

2. Using a paper towel, smear the butter all over the inside of a 4-6 cup baking dish.

3. Place enough water to cover the peaches in a saucepan. Then set on high heat until it comes to a boil. Turn off the heat.

4. Place the peaches in the water for 2-3 minutes; remove from the water with a slotted spoon and place in a bowl of ice. Toss the peaches around until slightly cooled.

5. Using a paring knife, peel the peaches. Remove the pit and cut into medium dice pieces so that you have about 4 cups of fruit. Place in the buttered dish.

6. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.

7. Add the flour, vanilla, and Amaretto. Whisk until smooth.

8. Whisk in the milk, heavy cream, and melted butter.

9. Pour the batter on top of the fruit.

10. Sprinkle the almonds on top.

11. Bake until puffed and brown and skewer comes out clean, about 40 minutes.

12. Dust with confectioner’s sugar. Serve warm.

TIPS & TRICKS

• Depending on the size of your peaches, you might only need 3; but I always buy an extra one in case one is mealy or there is a surprise inside. Yellow peaches have the classic peach, slightly acidy tart taste, while the white ones are very floral and sweet. Both are delicious!

• As the seasons change you can use pears, berries, nectarines, plums, or cherries which are the classic fruit used in the clafouti.  I invite you to try them all.

• Use can also change up the liqueur to match the fruits. A little brandy pairs perfectly with the pears or plums, while Cointreau or Grand Marnier works lovely with the nectarines and berries.

• If you don’t have heavy cream, you can use ¾ cup of milk. I use whole milk.