Rosemary Berry Cornmeal cake

I like this cake as it makes a single 8", it is not overly sweet and makes a lovely dessert or you can serve with tea in the afternoon. (Also great for a brunch!) I used frozen berries in this but fresh would be great! If you don't like blackberries, you could very easily use blueberries or even raspberries. If you are gluten free , you could use buckwheat flour in place of the AP flour. Using farm fresh eggs is what helps give a golden richness to this cake.

copyright catmacera2012

 

 

1/2 c unbleached AP flour

1/2 c coarse cornmeal (regular is fine)

2 tbsp finely chopped fresh rosemary

1 tsp baking powder

1/4 tsp kosher salt

4 egg yolks

2 whole eggs

4 oz softened butter

1 tbsp vanilla extract

1/2 c sour cream

1 1/2 c powder sugar

1 1/2 c blackberries (if frozen toss with 2 tbsp flour), do not thaw

 

Preheat oven to 350 degrees F. Grease and flour an 8" cake pan.

 

Whisk together the flour, cornmeal, rosemary, baking powder and salt; set aside.

 

In a large mixing bowl beat the butter, vanilla and powder sugar on low to combine. Scrape down bowl, then beat for 5 minutes on high until light and fluffy. Add in the whole eggs and yolks one at a time. Scraping down the bowl occasionally. Add in sour cream. Beat just to combine.

 

Stir in the flour mixture, then gently fold in berries. Pour into prepared pan and spread out evenly.

 

Bake at 350 degrees for 40-50 or until the cake starts to pull away from the edge and the middle is firm.

 

Cool on rack for 10 minutes, then gently invert onto rack, removing the pan. Cool completely. Dust top with powder sugar.

 

 

 



Mixed Heirloom Tomato grilled Pizza

Well did you see those beautiful purple (almost black) and red tomatoes the Guardi's had? Beautiful they were! What a great a fairly quick meal this is. I imagine some people are nervous about grilling pizza, but if you are a fan of a thinner, crisper crust this the way to go! You can use store bought, but making you own is so easy and only takes one hour to rise!

copyright catmacera2012

8 - 10 small/medium heirloom tomatoes
olive oil
Parmesan cheese
fresh basil
3-4 slices prosciutto, sliced into thin strips
s/p

For the Dough:
1 c warm water
1 packet yeast (2 1/4 tsp)
1 tbsp sugar (or honey)
1 tbsp olive oil
1/2 tsp kosher salt
2 1/2 c flour

In a large skillet heat about 4-5 tbsp of olive oil. Chop tomatoes in to large chunks, leaving small ones whole. Add tomatoes to the hot oil. Stir to coat all the tomatoes, season with salt and pepper. Reduce heat to medium, continue to cook, stirring occasionally, until the tomatoes break down a little and becomes thicker sauce. (There still should be bigger pieces of tomatoes). Taste and adjust seasoning. Allow to cool while the dough is rising.

TO MAKE THE DOUGH:

Pour the water in a large bowl. Sprinkle yeast and sugar over the water, stir lightly. Let stand for about 5 minutes. Add in oil and salt. Add 1 c of flour, stir to combine. Continue to add flour about 1/4 at a time, until the dough becomes a nice soft ball the pulls away from the sides of the bowl. Turn out onto a floured surface and knead for about 5 minutes, adding flour to prevent sticking.

Sprinkle flour on counter and place dough on top of flour. Cover with the same bowl or a towel. Let stand for about 45- 60 minutes.

Preheat grill on high fro 10-15 minutes. (you want it HOT)

On a lightly floured surface roll out dough to a rectangle ( or whatever shape will fit you grill, you can even divide it and make smaller personal pizza), making sure that the dough stays floured well to prevent sticking. (but not too much flour) Lightly oil a baking sheet that will hold the dough for transporting. Place dough on sheet pan. Carefully place dough on grill (it easiest to carefully fold the dough in half to get on the grill then open it up). Turn the heat down to low. Close the lid.

Let dough cook for about 5 minutes or until golden. Using a spatula flip the dough. Spread the tomato sauce over top, sprinkle the prosciutto and cheese over top. Close the lid and cook for another 5 minutes or so. Remove to a large tray or cutting board, Sprinkle with torn fresh basil.

Cut and serve with a simple salad.

Grilled Watermelon, jalapeno and Feta Salad

This surprises so many people when say "grilled watermelon", but truly this adds such a depth of flavor! You can skip this part, although I would suggest you try at least once if you can! The amount of jalapeno is up to you, more for spicier or less (even none). I will often do this with both red and yellow melon.

copyright catmacera2012

5-6 slices of watermelon,2-3" thick*
oil (neutral, like grape seed)
3 tbsp chopped basil
4 oz JFF Feta cheese
3 tbsp honey whisked with 1 tbsp oil
1 jalapeno, char roasted, skin and seeds removed, finely diced

Heat grill on high. Grill the jalapeno until charred nicely. Remove to a bowl and cover with plastic wrap; set aside. Brush the watermelon lightly with oil . Reduce heat on grill to medium. Place slices on grill. Watching carefully, let melon char slightly, turn once. Remove from grill to a platter.

Cut the watermelon slices in bite size pieces place in bowl.  Drizzle honey/oil, add basil and jalapeno. Toss to coat well. Crumble feta and gently toss with melon. Serve at room temperature.

Yellow Squash Hash

Breakfast isn't just for the morning! The yellow squash adds a earthy sweetness and a depth of flavor that plays well with the egg. I have done the eggs poached or over easy and both are equally flavorful way to start or even end the day. This adjust very easily to feed many or two!

copyright catmacera2012

 



1 md sized yellow squash, diced
4-5 new potatoes, cleaned and diced
1/4 c fresh basil, finely chopped
1/8 c fresh parsley, finely chopped
1 small onion finely diced
2 cloves of garlic, minced
s/p
evoo
butter
eggs


In a large skillet melt together 2 tbsp of oil and 2 tbsp butter over md/hi heat. Add in onion and garlic, saute for 5-7 minutes.

Add in potatoes, toss to coat adding more oil if needed. Cook for 7-9 minutes over md heat. Stir often to prevent burning. Add in  squash and if needed a little more oil. Continue to cook, letting the the potato and squash take on a nice golden color, about 15-20 minutes.

Remove from hear add in basil and parsley. Serve with egg of choice and toast.

Beet and Feta Salad

My goodness I can not believe we are approaching Labor day weekend already! To think we only have about 2 months left (as always weather pending) of the market! Rumor has it we will be have a very warm fall! So this salad will be wonderfully refreshing.

copyright catmacera2012

4-5 beets, trimmed and cleaned
evoo
s/p
1 sprig rosemary, finely minced
1/4 c lemon marmalade
4 oz JFF Feta Cheese

Preheat oven to 400 degrees f. Place beets in a roasting pan, drizzle with oil, season with s/p and rosemary. Roast for 45-50 or until fork tender. Allow to cool enough to handle. Peel off skin. Cut into slices, then into strips. Place in a large bowl.

In a separate bowl whisk together marmalade and 1/3 evoo. Season with black pepper. Pour over still warm beets. Allow the beets to cool to room temperature. Crumble feta and toss with beet mixture.