Tomato Basil Gratinée

Seasonal Recipe of the Week
This recipe is mostly tomatoes, warmed up and sharpened with a little garlic and basil, with just enough bread tossed in to sop up the juices. And some cheese on top — because, why not — oh yes, and some bacon fat!

Ingredients
3 tablespoons bacon fat
2 cups (1/2-inch diced) French bread, preferably a crusty baguette
16 plum tomatoes, cut 1/2-inch dice, about 2 1/2 pounds (use the best tomatoes you can find, beefsteak will be juicier)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar (optional )
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Procedure
Preheat the oven to 350 degrees F. Heat the bacon fat in a large 12 inch saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Add the tomatoes, garlic and sugar to then pan and continue to cook, stirring often, for 5 minutes. Season with salt and pepper, add the basil and remove from the heat.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Cucumber Basil Spritzer

Refreshing Beverage of the Week
I got some good feedback from my people last week because they liked the healthy bent of the show. So I thought I would do a simple, non-alcoholic beverage this week. After all, I try to give the people what they want!

Ingredients
1 cucumber, peeled and seeded and chopped
2 limes, zested and juiced
1/2 cup water
1/3 cup sugar
8 Basil leaves
32 ounces club soda (4 cups)

Procedure
Add cucumber and 1/4 cup water to the food processor and process until liquefied. Make a simple syrup by combining sugar, lime zest and remaining 1/4 cup water and bring to the boil.Chill this til ready to use. To assemble drink, place 2 basil leaves juice from 1/2 a lime,and 1 tablespoon simple syrup in the bottom of a tumbler. Using the back of your spoon crush the basil till it smells delicious. Now add 2 tablespoons cucumber puree and top with 8 ounces club soda. Stir gently to mix. This recipe makes 4 drinks.

Lemon Basil Sherbet

Special Bonus recipe
I found this recipe on food52.com, a site that never lets me down. It's great and I didn't even use an ice cream maker. I froze it in a metal tray then put it in the food processor and whipped it up before serving.

Ingredients
1 cup half-and-half or light cream
2/3 cups granulated sugar
2 tablespoons honey
1 1/2 tablespoons lemon zest
8 fresh basil leaves, divided
2 cups whole milk
Juice of 3 lemons, chilled
Pinch fine sea salt

Procedure
In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey, and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled. Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt, and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer's instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving. This would also work with lime, rosemary, lavender, orange, you get the picture.

Flavored Ice Cubes

Excellent Ingredient of the Week
Ice cubes — are they really an ingredient? They can be, and I think it's time! Why not make some creative ice cubes to flavor your beverages? Here are some great ideas:

Cucumber-Basil Puree Cubes

Combine 1 cup water, 1 cucumber (peeled and seeded), 1/4 cup torn basil, and some coarse salt in a blender and freeze in an ice-cube tray. Nice in tomato juice.

Orange-Lime

Combine 1 1/2 cups orange juice, 2 tablespoons lime juice, and 1 teaspoon lime zest in a bowl and freeze in an ice-cube tray. These would be great in lemonade.

Coffee or Herbal Tea

There is nothing worse than watery, cold coffee, which is what one gets when conventional ice cubes go into the glass. This task is easily accomplished by pouring your leftover morning coffee into ice cube trays. Once they're frozen, pop them into a freezer bag. Herbal ice tea with the addition of fresh mint will keep your tea fresh or give your sparkling water pizazz.

Passion Fruit and Cilantro

Mix juice with chopped fresh cilantro and freeze in an ice-cube tray. Serve with seltzer or a tequila drink of some kind — get creative!

Ginger and Honey

Mix equal parts water, honey, and grated ginger and freeze in an ice-cube tray. It works best with a vodka tonic.

A Trio of Mashed Potatoes

Seasonal Recipe of the Week
Is there anyone who doesn’t get excited about the thought of homemade mashed potatoes? Don’t even tell me you use instant, that's just wrong. Having said that, there is one thing plain instant potato mix is good for and that’s thickening soup, it's ideal. But I digress ... getting back to the subject at hand, homemade mashed potatoes with butter and sour cream and chives is hard to beat. But sometimes it's nice to try some variations, so here are three. BLT mash (not with lettuce but with leeks), Pesto mash, and yet again from England the classic Bubble and Squeak.

BLT Mash

Ingredients
2 1/2 lbs russet potatoes, peeled and cut into 2-inch cubes
1/2 pound sliced bacon
2 cups sliced leeks (whites only)
4 tablespoons butter, melted
1/2 cup 1/2 and 1/2 warmed
4 ounces cream cheese
2 tablespoons minced, oil-packed, sun-dried tomatoes
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Procedure
Boil potatoes in salted water until tender about 20 minutes. Sauté bacon in frying pan. Remove bacon from pan when crisp and then add the leeks to the bacon fat and cook until tender. Add sun-dried tomatoes to leek mixture and add bacon back in. Drain potatoes, then mash them in the pan. Add bacon, leeks, and tomato mix, plus all the remaining ingredients. Adjust seasoning to taste.

Pesto mashed potatoes

Ingredients
2 cups fresh basil
1/2 cup Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup olive oil
2 1/2 pounds Russet potatoes, peeled and cut into 2-inch cubes
6 cloves garlic, peeled and chopped
4 tablespoons unsalted butter, melted
3/4 cup half-and-half, warmed

Procedure
Blend basil, Parmesan, salt, and pepper flakes in food processor until minced then drizzle in olive oil. Boil potatoes and garlic in salted water until tender, about 20 minutes. Drain, return to the pan to the stove and dry the potatoes briefly over medium heat. Mash them in the pan and stir in basil mixture, butter, and half-and-half. Adjust seasoning to taste. Serve immediately, as basil will change color and darken over time.

Bubble and Squeak

Ingredients
2 1/2 pounds potatoes, peeled and chopped
1/2 cup milk
salt and pepper to taste
4 slices bacon, cubed
1/2 small head cabbage
1 large onion, chopped
1/4 cup butter, melted

Procedure
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and crumble bacon. Saute cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the cabbage and onions, and then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter and mix well, then form potato mix into small cakes and fry till browned.

Note: Celery root can also be boiled and added to mashed potatoes to give them another wonderful flavor.

Tomato and Basil Tart

Seasonal Recipe of the Week
Years ago when I was starting my restaurant in New York, my parents took me out to eat at a little, noisy, hopping restaurant in a townhouse in Manhattan called JoJo’s. It was run by this French chef named Jean George Vongerichten, I believe he is Alsatian and the food he served blew me away. It was French food with hints of an Asian influence with sauce made of vegetable broths, infused oils and almost no dairy. It was visually stunning and rich in flavor. Needless to say, Jean George now runs an empire of restaurants all over the world. My father told the waiter I was opening a restaurant and the chef came out to meet me and wish me luck, autographed a copy of his cookbook and let us see the kitchen. It was very cool. I have loved him ever since. This recipe is from Simple Cuisine, of one of his many cookbooks. And it is!

Ingredients
4 sheets Phyllo dough cut into 10-inch rounds (use an upside down plate to trace circles)
2 tablespoons extra virgin olive oil
3 medium tomatoes (heirloom)
1/2 teaspoon diced red Chile
1/2 teaspoon chopped garlic
1/2 teaspoon chopped fresh thyme
Salt and pepper to taste
Pinch of sugar
1 tablespoon chiffonade of fresh basil
1 tablespoon fresh grated Montegrappa or hard aged goat cheese or Parmesan cheese

Procedure
Preheat oven to 400 degrees. Stack phyllo rounds and brush to top with EVOO. Place on a non stick-baking sheet and bake for 5 minutes. Turn it over and bake the other side for 3 minutes more. Set aside. Blanch tomatoes in boiling salted water. Then remove skin and seeds and squeeze out excess liquid. Now dice the remaining pulp. In an ovenproof pan combine the tomatoes, chili pepper, garlic thyme, and 1 tablespoon olive oil. Season with salt and pepper and a pinch of sugar. Bake stirring occasionally until the tomatoes begin to turn brown and caramelize about 20 minutes and then set aside. Spread the tomatoes over the phyllo dough top with basil cheese and remaining olive oil. Bake for 10 minutes and serve warm.

Peach Basil Sangria

Refreshing Beverage of the Week
My good friends Monica and Bram came over for dinner the other night and brought the most delicious sangria I have ever tasted. It has basil and peach in it, so I did some research and here is my version of that fab beverage. I guess I should have just called them and got the recipe, but that’s the kind of week I've been having. Monica, I hope this is as good as yours!

Ingredients
3/4 cup granulated sugar
1 cup loosely packed basil leaves
3 1/2 cups peach nectar (available in most local markets)
1/4 cup fresh lemon juice
1 bottle Pinot Grigio, chilled
Sliced peaches to garnish

Procedure
In a saucepan combine half the peach nectar, sugar, basil leaves, and lemon juice. Bring to the boil and then simmer for 5 minutes. Smash the basil leaves with the back of a wooden spoon to release the flavor into the syrup. Remove from the stove and let cool. Strain this mixture into a pitcher and add ice. Then add the chilled white wine, some fresh basil leaves, and some sliced peaches.

Purple Basil Cocktail

Refreshing Beverage of the Week
This is a recipe for a Purple Basil Cocktail — crazy huh? You know I’m nothing if not right on the trends. And this year everybody is getting into infusing liquor, from Limoncello, to tangerine liquor, to home made Aquavit. It’s a great home project with great rewards. This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam — I don’t do foams, they are gross and, thank goodness, now passé!

Ingredients
1 1/4 cups Simple Syrup
Three 14.5-ounce cans coconut water from young coconuts (not coconut milk)
1 bunch of purple basil, stemmed
Juice of 2 limes
3/4 ounce Bacardi Limon Rum
3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay

Procedure
In a large saucepan over high heat, add the simple syrup and coconut juice and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.

When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.