Summer Salad with Cherries, Prosciutto, Goat Cheese and Balsamico!

Our three horses in the pasture enjoying a summer day on the acreage

Every now and then I come across a recipe that is a complete and wonderful surprise!  And since lately I've been having a love affair with salads that include fresh fruit, whether that be strawberries, dried cranberries, or apples, I've just found another unexpected delicious salad.  This salad is such an epicurean delight, I wanted to make a second helping immediately upon enjoying that last bite on my plate!  I recently discovered two recipes for a fresh greens salad with sweet summer cherries peaking out and beckoning one to taste their magic!   Sam from My Carolina Kitchen and Larry from Big Dude's Eclectic Ramblings inspired the creation of this salad where I simply blended the best of both.  Sam found her recipe on Cooking Light, a resource that has never failed me either, and Larry's recipe originated from the Cooking Channel, my favorite go-to food channel.

From Sam's recipe, I used an arugula - baby spinach bedding for the salad. Following that, I also added the sliced red onions, Rainier cherries, and goat cheese. However I added slivered almonds in place of pistachios, for the simple reason that I just adore slivered almonds in my salads and always have them on hand in the pantry. From Larry's salad with cherries recipe, I added thinly sliced prosciutto and a balsamico vinaigrette.

Simple perfection.

Unbelievably complex and interesting flavors with the gentle sweetness of the cherries combined with the bite of the arugula, the tang of the balsamic, the butteriness of the goat cheese, and the velvety prosciutto.

Oh my goodness, slap me silly . . . incredible!

Sam and Larry, thanks so much for helping me find another keeper-winner recipe for my personal family cookbook. This summer salad with all of its flavorful players is amazing!

Summer Salad with Cherries, Prosciutto, Goat Cheese and Balsamico Vinaigrette

6 cups arugula and baby spinach blend
1/3 cup red onion, thinly sliced
1 cup cherries, pitted and sliced in half (do this just before serving to prevent browning)
1/4 cup crumbled goat cheese
1/4 cup slivered almonds
3 - 4 oz. prosciutto, sliced in thin ribbons
Serve with Balsamico Vinaigrette

Balsamico Vinaigrette 

1/4 cup balsamico vinegar
1/4 cup canola oil
1/4 cup olive oil
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 clove garlic, minced salt and pepper to taste

In a small mixing bowl, whisk together vinegar, canola and olive oils, mustard, honey, and garlic.
Season with salt and pepper.
Refrigerate until ready to serve.

Mangia!

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Tuscany's Bistecca Fiorentina!

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"Beef . . . it's what's for dinner" is a famous advertising slogan that most Americans are familiar with.  Grilling beef is part of the American culinary scene, but most Amercians do not associate beef and the process of grilling beef with Italy.  Now when most people think of Italian meat, they immediately think of pork and/or veal, but never beef.  But sure enough beef is king in Tuscany as exemplified in the carnivore lovers' dream-of-a-steak 'Bistecca alla Fiorentina'!  There is even a grilled steak 'fair' held every summer in Tuscany where 'thousands of steaks are cooked on grills in the main park to feed the multitudes' (Flavors of Tuscany, 1998).  

Do Italians really eat steak? We thought pasta was their thing.  Italians are definitely about more than pasta. Not only do they eat and prepare steak with the same simplicity and respect for ingredients that you see in their other dishes but their preparation is given the same attention. Nowhere do they do it better than in Tuscany, home of the infamous Bistecca Alla Fiorentina or Florentine Steak, among the most classic of all Italian dishes. (Fiorentina – means in the style of Florence)

Grilling the Florentine way is what makes the difference in an average grilled steak to an incredible grilled steak.  This method is all about simplicity.  As most Italians do, Tuscans use very simple methods of preparation and always with the finest of ingredients. 

Recently I re-watched "Under The Tuscan Sun", film that allows those of us who can't get to Italy to experience a few blissful hours of imaginary life in the rolling hills of Tuscany.  This is my retirement dream . . . at least for a few weeks every now and then!  

If you'd like to prepare something Italian or Tuscan that might slightly parallel the American carnivore tradition of grilling steaks than this post is for you!  After watching the movie my culinary fairy hit me on the head with the reminder of what I watched on TV recently from Tuscany:   two foodie/travel shows featuring the famous beef steaks from Tuscany.  The first show was Anthony Bourdain's "No Reservations" and the second show was David Rocco's "Dolce Vita".  Both of these chefs, on separate occasions, went to Tuscany to visit Italy's famous butcher, Dario Cecchini, in his shop in the 900-inhabitants village of Panzano in Chianti.  This butcher's specialty is native to Tuscany:  "Bistecca Fiorentina".   A very meat-obsessed man, he even has his own web-site and is on youTube for your curiosity and pleasure.  Here is a brief clip of Anthony Bourdain's Tuscany episode with Cecchini of Tuscany {link} 

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It's also about the breed of cattle that makes this steak so unique.  Even though Italy has less cattle raised due to the lack of land to graze on, there is one of nature's finest breeds in Tuscany's Val di Chiana near Arrezo:  the highly prized Chianina (kya-NEE-na) an ancient breed of white cattle.  A proper and authentic Tuscan bistecca is either a T-Bone or Porterhouse steak cut from Chianina beef, a more tender, flavorful, juicy and closely grained beef which is superb for grilling.   In addition to the rule of using Chianina beef, the cut needs to come from the vitellone or young steer, not a baby calf.  

Another differentiating factor of Bistecca Fiorentina is that the steak must be cut at least 2-1/2 inches thick (or three to four fingers thick) and cut from the rib.  The famous Tuscan butcher says that the width should be no less than 4 fingers thick, which is the perfect size for two people to enjoy.  While in the market, he meat butcher cut the steak for us as my husband and I watched.  It is so obnoxiously outrageous in size that we laughed when he handed it to us; we were almost a little embarrassed!  We only purchased one steak, it was so big!   This is one giant-sized monster of a steak!  Size really does matter for this steak!  Below you can see that it is nearly the entire size of a dinner plate.  My husband and I could only eat a fourth of it because it was just too much for us.  So we have some great left-overs to use tomorrow.

Finally, it is also the tradition of how the steak is cut that sets this apart from other steaks and makes it an authentic Tuscan bistecca:  The filet is cut out first, the the center or strip steak portion is removed.  Each section is then sliced.  The bone is remains in place.

How did it taste?  Well, let's just say, that the beef was not corn-fed, which is not only our preference, but is also the only beef used for the famous steaks at Ruth's Chris Steak House.  We can't compromise on that rich flavor and it was certainly missing from this beef that was the best that we could find in our little town.  So sadly, all we can sum this up with is:  it was just one big huge steak, period.  And that's about all that was special and unique about it.

Note:  I prepared this several weeks later according to another recipe that called for a pool of olive oil, minced garlic, and rosemary on which to place each steak, followed by another drizzle of olive oil and a sprinkling of shavings of fresh Parmigiano-Reggiano (1/4 pound for two steaks) on top of the steaks.  I cannot tell you how incredible this was and what a huge difference in flavor that ook place!  However, the recipe below is the "purist" version of this entree.

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Bistecca Fiorentina

T-bone or Porterhouse steaks, cut 3 - 4 (man-sized) fingers thick, if possible dry-aged

Extra Virgin Olive OIl 

Freshly cracked Sea Salt

Freshly ground black pepper

Lemon Wedges (optional)

Take steak out of refrigerator for one to two hours before grilling and bring down to room temperature.
Generously sprinkle with Sea Salt and fresh pepper to form a crust when grilled.
Prop the steaks up with chopsticks for these few hours to allow the air to flow around the meat.
Using either a charcoal or wood fire, heat up the grill to VERY HOT and nice and smokey
Place the steaks on a very hot grill 4 inches from the fire.
Cook for approximately 4 - 6 minutes per side for rare to medium-rare steaks. 
Never overcook a Tuscan steak which is traditionally served rare.
The thicker the cut of steak, the longer you need to grill it.
Caution:  the tenderloin side will cooks faster than the strip or center filet side, so move the steak around on the grill to place the tenderloin further away from the heat when necessary. 
The exact time will depend on how well done you like your steak, 7 - 8 minutes on each side for medium-rare to medium steaks, etc.  Remember that the steak will continue to cook during the final resting period.
Be sure to flip the steaks over only once.
Note:  After grilling the other side, you may want to place the steak on its side on the side with the bone and grill for an additional 3 - 4 minutes which evens out the grilling more.
Remove the steaks from the grill.
Allow the steaks to rest for 5 to 10 minutes after removing from the grill, again propping them up with chopsticks to allow air flow.
Prior to serving, drizzle with Extra Virgin Olive Oil and sprinkle with freshly cracked sea salt and black pepper again.  
Slice the steak the traditional and authentic way:  Cut the filet out first, then cut the centre out and slice each section.  Keep the bone in place around the slices.

Serve immediately with lemon wedges.

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Rustic Italian Tomato Pie

In the American South is a popular dish known as "Tomato Pie".  Neither my husband nor I had ever heard of this before living here.  But lately I've seen it featured in Southern Living and on some of the food shows that I've been watching while laid up on the recliner healing my back.  We were really grateful for the kindness extended to us from our friends who are native Southerners when they baked one of these pies to give us this week . . . and that would certainly give my husband a night off from cooking while I'm on the mend from surgery.

A traditional Southern tomato pie

The tomato pie was delicious, but both my husband and I were taken back by the unexpected tangy flavor that resulted from combining mayonnaise and cheddar cheese baked on top of tomatoes and onions.  Really, really good and nothing like we'd ever had before.   We certainly appreciated the gesture, kindness, and friendship that was extended, however the unique taste in this version of tomato pie led me on a path to discover other presentations of tomato pie.  

lots of butter, mayonnaise, and cheese in the Southern pie

here's another photo from "eclectic recipes"

Now that's what I call a cheesy dream of a tomato pie!

From the Northeastern region of the States, I found that there is a thick pizza-focaccia bread based tomato pie that I'd like to make later on.  From the photos, it looks like a thick pizza with an equally thick layer of tomato sauce on top (not sliced tomatoes) and nothing else.  Already I could see a difference in the sub-cultural interpretation of tomato pie!

certainly MORE focus on tomatoes and not cheese!

Meanwhile within the pages of one of my Italian cookbooks, "Vegetables From An Italian Garden", I found a photo and recipe for a 'rustic' tomato pie.  It doesn't look like a pie at all, but since that's what the title stated I set out to try it.

This recipe did not fail my expectations; even my husband ate a whole 'slice'!

photo of the rustic tomato pie in my cookbook

 spread softened butter onto the baking sheet pan

saute' green onions and sprinkle onto bread

generously layer tomato slices and sprinkle herbs on bread

place top piece of bread on,

pour egg/milk mixture all over, 

sprinkle with salt and pepper

place slices of pecorino cheese randomly on bread and
bake in the oven until golden brown

This rustic Italian tomato pie is indeed the opposite of the traditional Southern tomato pie.  The latter has a heaviness to it, maybe due to the all of the mayonnaise, cheese and butter, and the tomatoes seemed a bit lost.  But it had a tangy cheese flavor that cannot be beat . . . and anything with cheese gets my attention quickly!  

For the rustic pie on the other hand, the oregano and basil sang out, there was no greasiness at all, and the tomatoes really stood out.  A wonderful crunch is heard as you bite into the egg/milk baked bread.  I think that this tomato pie truly reflects one of the important principles of Italian cooking:  keep everything simple and don't cover up the flavors, but rather -- enhance them!  I'm so glad to have stumbled upon this recipe and know that it will be made quite often!

And now, I'll just go have a piece of both tomato pies for some fresh summertime tomato bliss!

Rustic Italian Tomato Pie
(adapted from "Vegetables From An Italian Garden")

butter for greasing pan
3 Tbsp. olive oil
3 scallions/green onions, finely chopped
12 thin slices good quality Italian whole wheat bread, crusts removed (I left them on)
4 - 5 fresh tomatoes, sliced
1 tsp. dried oregano
1 tsp. dried basil
2 jumbo eggs (I doubled this from 1 egg)
1 1/3 cups whole milk (I doubled this from 2/3 cup milk)
8 oz. pecorino cheese, sliced very thin
salt and pepper

Preheat the oven to 350 degrees.
Spread butter all over a baking sheet with sides.
Heat olive oil in a small pan, add the scallions/green onions and sauté over low heat, stirring occasionally for 5 minutes.
Lightly season with salt.
Remove from heat.
Cover the bottom of the buttered pan with half of the bread.
Spoon the scallions/green onions on top of bread.
Place tomato slices on top.
Sprinkle with dried oregano and dried basil.
Cover with remaining bread slices.
Beat eggs with the milk in a bowl; season with salt and pepper.
Pour the mixture over the bread.
Cover with pecorino cheese slices.
Bake for 30 minutes or until the cheese has melted and turned golden brown.
Do not burn the bread though.
Let cool slightly and then serve on a nice serving dish.

And now here's the recipe for the traditional Southern Tomato Pie


Southern Tomato Pie

1 pre-made pie crust
1 large sweet onion, diced
5 – 6 very fresh, preferably farmer’s market or garden-fresh tomatoes, sliced
(Tip: Slice tomatoes in half first and squeeze out excess juice before slicing to reduce water in the pie)
1 cup mayonnaise
1 cup cheddar cheese
1 cup sliced fresh Monterey Jack cheese
salt and pepper

Preheat oven to 350 degrees.
Place pie crust in pie plate.
Arrange onions in the bottom of the pie in a circular formation.
Then arrange sliced tomatoes, around in a circle, and some in the middle.
Add salt and pepper.
Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl.
Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes.
Place sliced cheese on top of mayonnaise layer.
Bake for about 30 minutes, at 350 degrees, or until cheese is golden.


Mangia!


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