Grapefruit, Avocado + Mint Salad

Some days are so hot, you just want a nice, refreshing salad to cool you down. This dish is perfect for summer weather eating. You can eat it as is, or embellish it with slices of grilled chicken, seared tuna or swordfish spiedini, or marinated flank steak. The fresh mint is the magic ingredient in this dish.

GRAPEFRUIT, AVOCADO + MINT SALAD
1 large pink or red grapefruit
1 Tablespoon cabernet red wine vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon Tangerine Oil {or substitute with extra virgin olive oil}
1 teaspoon sea salt
4-6 fresh mint leaves
1 medium ripe avocado
a few handfuls of garden greens {hydroponic watercress or wild baby arugula are nice choices}

With a serrated knife, slice off the top and bottom of the grapefruit rind. With a sawing motion, remove the peel, slicing from from top to bottom. Cut close to the grapefruit flesh so all of the white pith is removed. Go back and remove any remaining pith from the fruit so no white remains. Then, slice against each side of the membrane and remove the grapefruit slice.
{Be sure to slice over a bowl so you capture all of the juice for the vinaigrette}. Once all of the grapefruit slices have been cut away, squeeze out any remaining juice from the membrane and disgard the membrane. Stir in the vinegar, olive oil, salt and pepper. Taste for seasoning. Tear in the mint leaves and let sit until ready to assemble the salad.

When you are ready to assemble and serve the salad, slice the avocado in half, remove the pit, and peel off the avocado skin. Turn the avocado out on to a cutting board so the flat side is on the board. Slice the avocado lengthwise into 1/4 inch slices.

Place a small handful of watercress leaves on each plate. Divide the avocado slices and place on the greens. Top with the grapefruit and vinaigrette.

Serves two to four.




Buon appetito!
copyright 2009 Alisa Barry

Summertime Succotash Salsa + Poached Cod in Tomato Broth

It was so hot + humid yesterday, I couldn't figure out which was the lesser of two evils- standing over a hot grill in 100 degree humidity or heating up the nicely air conditioned house with a hot oven. After a few minutes of pondering, I decided the I didn't have to settle for either evil! I finally got wise and decided to poach. A few minutes on the stovetop and no sweat on the brow.

We were having friends over for dinner and I wanted to serve something light and refreshing. We decided on fish, so I headed to our local market. The choice was easy- I bought whatever my fishmonger said was the freshest. I settled on a pearly white wild caught cod about 2 inches thick.

I hadn't yet decided how I was going to cook it, so I surveyed the rest of the kitchen for ingredients that would inspire.
Fresh summer flavors from the farmer's market was a good place to start - tiny little lemon cucumbers, sweet, white corn in its husk, vine ripe tomatoes just off the vine.

I settled on a nice light tomato broth with a summer succotash salsa. Simple. light. delicious.

POACHED COD IN TOMATO BROTH + SUMMERTIME SUCCOTASH SALSA

4 or 5 vine ripe, locally grown tomatoes
1 cup water
1 splash of Pernod
Few sprigs of fennel fronds
1 clove of garlic, peeled and lightly crushed
1 pound fresh fillet of wild catch cod
1 Teaspoon Wild Oregano + Sage Savory Salt
1 ear white or yellow corn {go for sweetness} Little kernels are best.
1 lemon cucumber , smallish in size {you can substitute with a European cucumber if you can't find lemon}.
1 handful of cilantro



Core the tomatoes and cut in half. Place a strainer over a bowl and squeeze out all of the flesh and seeds.
Reserve the skin {it will have a thin layer of flesh remaining}. With the back of a curved spoon, push the tomato flesh and seeds through the strainer to yield about 1 to 1 + 1/2 cup of tomato juice. Cut the tomato skins into 1/4 inch dice.
In a large saute pan, place the tomato juice, tomato skin pieces, water, Pernod, fennel and garlic. Simmer over low heat.
{Do not boil, as you do not want to evaporate the liquid}.

Cut the cod into 6 oz. filets. Season with the salt. When the broth is heated, gently place the fillets in the pan. Cover and cook until the fish is translucent white and starting to flake {about 4-6 minutes, depending on size and thickness}.

While the fish is cooking, remove the kernels from the corn. Cut the cucumber into a fine dice. Chop the cilantro coarsley, enough for about 2 Tablespoons of cilantro. Toss the corn, cucumber and cilantro together in a small bowl.

Place the corn mixture in a circle on the outer side of the plate. Gently remove the fish one fillet at a time onto the middle of each plate. Spoon the tomato broth around the fish and over the corn mixture. Garnish the top of the fish with a sprig of the cilantro.

Serves four.

Buon appetito!
copyright 2009 Alisa Barry

Whole Wheat Crusted Pan Sauteed Okra

I am in love with okra. The first time I laid eyes on it was on my first date with my sweetheart. Not being a southern girl, I was a bit hestitant. I had always heard about okra, and other southern "delicacies" being cooked to death down to an undiscernable mush. Well, this date changed everything.

The okra I tasted was crunchy and crisp, salty and earthy. I love both the texture and the taste. I was saved. It was love at first bite- the okra that is. {and, yes, the boy is still by my side.}

Here is one of many okra recipes that I love:

2 large handfuls okra
1 whole egg
1 cup whole wheat flour
salt + pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil

Wash, cut and trim the end off the okra. Dry them well.
In another shallow dish, crack the egg and whip it with a whisk or fork until it is mixed thoroughly.
In a shallow dish, place the flour with about 1 teaspoon salt and 1/2 teaspoon pepper



Heat the olive oil and butter over medium heat in a large saute pan.
Dip the okra into the egg, then dredge in the flour. Remove the excess flour and place gently into the saute pan.
Cook until the okra is crisp and light brown. Turn over gently and cook on the over side just until it has the same color and texture.

Remove from the pan. Taste for seasoning, and enjoy!








Buon appetito!
copyright 2009 Alisa Barry

I'm in love

Jamie oliver has a new magazine and I am smitten!
I have been following Jamie from his early days when he would don his light green army jacket and have impromptu parties with his mates and his girl Jules at their artist's loft/food studio kitchen/home.

Today, Jamie has three kids {all with Jules} and has built an empire that might be the envy of all food network stars.
His charming banter and childish looks are as endearing as his amazingly delicious + innovative recipes. He backs it up with impeccable technical skills and yet, makes his cooking look like an easy everyday event. Deft hands and happy heart.

What a winning combination.

So, if you don't know about Jaime, check it out, mates.
Lovely, lovely, lovely



copyright 2009 Alisa Barry

Grilled Peach + Radicchio+ Mint Salad

Georgia peaches are rolling in a specialty grocer and I bought a few. I was very skeptical. I have bought enough to know that what looks like a nice soft fuzzy delicious peach on the outside would disappoint my tastebuds as I bite into a cardboard-like texture and taste on the inside. It's still a bit early for stone fruit at the farmer's market {which I KNOW will offer good peaches when they do}, but what the heck...I am an inpatient kind of cook and I thought I would get a hint of what was coming around this season.

Thankfully, this batch I bought was utterly sweet + juicy + so, so good.
Of course, it might have help that I slathered them in strips of fresh mint and cooked them over the Tuscan hard wood grill {read: lots of delicious smokey flavor}. And, to top it off, I drizzled them with my new favorite condiment, saba.
They were so yummy just as they were, I wondered if I should continue with my salad......and I'm glad I did.

I have never made this recipe before and I love when it turns out even better than I can imagine. Sometimes, recipes are a well-thought out plan, and other times, like this, I just some wonderful ingredients, head to the kitchen to start cooking and see what comes out. Well, I think it came out. I hope you agree.
Here is my easy summer salad using the grilled peaches. You can also use nectarines. Or even pears would be wonderful! Be creative and see what wonderful dish you end up with in your own kitchen.

GRILLED PEACH + RADICCHIO + MINT SALAD

2 ripe, peaches
8-10 leaves of fresh mint
2 small heads of radicchio
1 teaspoon Tuscan Rose + Pink Peppercorn salt {or use a salt of your choice}
4 tablespoons extra virgin olive oil
2 Tablespoons Saba
2 ounces Tuma cheese {fresh mozzarella or fresh pecorino will also do well}

Prepare the fire for the grill.

Wash and cut the peaches in half. Remove the stones. Drizzle with 1 Tablespoon of the olive oil. Chiffonade {cut into thin strips} 4 of the mint leaves and sprinkle on the peach. Sprinkle with 1/2 teaspoon of the salt.



NOTE: you may want to make a few extra for another meal- serve with roasted pork or vanilla ice cream .

Cut the radicchio heads in half. You should have four pieces. Drizzle with 2 Tablespoons of the olive oil. Sprinkle with the remaining 1/2 teaspoon of salt.



Place the peaches and radicchio on the grill. Don't move the peaches for a few minutes so they brown + caramelize, which will help them easily come off the grill. {about 3 -5 minutes}. They should be soft, but not falling apart. Gently remove from the grill with a spatula to a cutting board or plate. Drizzle with 1 Tablespoon of the saba while the peaches are still hot so they absorb some of the liquid. Set aside to cool enough to handle.
** You can stop right here an enjoy the grilled peaches with a dollop of whipped cream or mascarpone mix with a bit of vanilla and organic sugar. Or....keep going.

The radicchio will be done on the first side when the edges of the leaves begin to brown. When the first side is nice and browned, turn over and grill the other side. The first side will take a bit longer {about 3-4 minutes}.The second side will take just a minute or two. Remove from the grill to a cutting board or plate and set aside to cool enough to handle.

Slice the tuma into 1/2 inch pieces. Place in a medium bowl. Chiffonade remaining 4 mint leaves and add to the bowl.
When cool enough to handle, slice the peaches into 1/4 inch wedges. Cut the radicchio crosswise into 1/4 inch slices.
Add to the bowl and gently toss. Drizzle with the remaining 1 Tablespoon of Saba and toss again, just until combined.
Serve right away.


serves two.






Buon appetito!
copyright 2009 Alisa Barry

Shrimp + Citrus Spiedini on the Tuscan Grill

You'd be hard-pressed to find an easier recipe than this. I am lucky to have locally harvested shrimp from the coast of Georgia. Hopefully, you can find a seafood monger in your specialty store that will steer you right. This dish is also great with scallops.

Here are my 3 pre-requisites for easy recipes:
1. No major prep time required or easy to prep ahead
2. No elaborate assembly
3. Quick cooking - so I can enjoy the company I keep

yep, this one has it all.
And, its great for brunch, or as an appetizer for a cocktail party {simply make the skewers smaller} or a festive dinner for a crowd. Gather your friends around the grill and enjoy!

SHRIMP + CITRUS SPIEDINI

1# fresh shrimp, shells and tails intact {about 16 count per #}
5 Tablespoons olive oil
1 + 1/4 teaspoons Tuscan Rose & Pink Peppercorn salt
1 baguette of bread {a small one will do}
1/2 cup Blood Orange spread
2 cloves of garlic, peeled and chopped
1 cup mayonnaise {if you're ambitious, you can make your own, otherwise, use a good quality jarred variety}
3 Tablespoons chopped fresh chives

To Prepare the Shrimp:
Toss the shrimp with olive oil, salt and pepper until well-coated.


Cut the bread into 1 inch chunks and toss with 2 tablespoons olive oil until well-coated. Sprinkle with 1/4 teaspoon of salt.


Skewer the shrimp and the bread, alternating shrimp and bread. You will use about 4 shrimp and 3 slices of bread for large skewers . {make sure to soak the skewers for at least 30 minutes before assembling. This will prevent the skewers from burning}.

NOTE: For cocktail size skewers, use about 2 shrimp and one piece of bread. You may also want to shell the shrimp and remove the tail first, especially if your guests are not sitting down at a table to eat.

Drizzle the remaining tablespoon of olive oil over the shrimp. Sprinkle with 2 Tablespoons of the chives.
Refrigerate until ready to grill. Bring to room temperature before grilling.

To Prepare the Sauce:
In a medium bowl, mix together the blood orange spread, garlic and mayonnaise until well combined. Fold in the chives. Taste seasoning and adjust as necessary.
Keep refrigerated until ready to use.

Prepare your hardwood fire. Let the flames subside and adjust your setting, as needed. You want hot heat to sear in the flavor and cook the shrimp fast, so it stays moist. Remember, it will continue to cook after you take it off the grill.


Place the shrimp spiedini skewers on the grill and cook just until the shrimp are pink and the bread is lightly toasted. About 2-3 minutes on each side.


Remove from the grill and platter or plate up. Serve with the citrus sauce.

NOTE:
This dish is wonderful hot off the grill or room temperature. You can cook it ahead, especially for parties, but most of the fun usually happens around the grill.






Buon appetito!
copyright 2009 Alisa Barry

Alfresco Pranzo Lunch

The is nothing more decadent and fun to me than to sneak away to an outdoor cafe somewhere in the city where I can steal away a couple of hours to myself. It's my inspiration + idea time. It's an "artist date" with myself. A time and place to dip into the creative well and dream about all of the things I love and want in my life. {which usually involves food}


This week, I decided to take my artist's date at the High Museum. I could eat alfresco in a piazza courtyard designed by famed and favorite architect Renzo Piano, then go visit Monet's water lilies paintings on display in full bloom.



Lingering, lingering, lingering. Life's little luxury, if you can carve out the time.
Just as I was deciding to pack up and head to the museum, I smelled the aroma of Italian roasted coffee coming my way.
A cappucino, please.


{more lingering.......}

life's simple luxuries are sometimes the smallest of things.....especially if they are about eating good food and stealing away a few moments to dream.....


Buon appetito!
copyright 2009 Alisa Barry

Top 10 Pantry Provisions

I am often asked what I keep in my pantry. Well, being that I live in a very old house {built in 1911}, there is barely any storage space, so every square inch counts in my house. My pantry consists of exposed shelves and a few small cabinets. So, I am forced to edit and purge on a regular basis and only keep around pantry provisions that I love and use often.

Aside from my die-hard must haves, I am always trying and tasting new products. Wherever I go, I often find myself hauling back a full suitcase of glass jars, tins or bottles of something I have discovered along the way. I have even been known to carry onboard the plane produce and flowers and tomatoes and such.

And, then, there are the pantry provisions that are the everyday staples. I have my beloved basics. They are the ingredients that show up in most meals and are standing at the ready when inspiration calls.

Here is a list of my top ten pantry provisions:

1. Extra Virgin Olive Oil.
The holy grail. God's gift to cooking and eating. Whenever I travel to my two favorite olive oil places- Italy + California, I am {dangerously} stashing a collection of green colored bottles in my suitcase. And yes, occassionally, they do break.......

2. Vinegar.
I love and have on hand all kinds. Balsamic, cabernet red wine, french champagne, apple cider, white wine}. I must have - and actually use- them all! I use them in vinaigrettes, to deglaze the pan for sauces, in mayonnaise and pickled veggies, poaching eggs {keeps the whites together} and for adding that nice acid balance to just about anything savory. A splash will wake up the tongue and fire up the senses.

3. Salt
Next to my stove, I have a platter of salts. 8 different kinds, to be exact. I store them in ceramic bowls on a platter and take a pinch of whichever salt flavor will go with the dish I am cooking or serving. I use a kosher salt as my everyday staple, everything seasoning.
A European flat salt crystal called Maldon is my next favorite staple. I have tried the black salt, the pink salt, the grey salt, but I find that I always go back to the basics. And then there are the Aromatic Savory Salts. A flavor infusion condiment. Full disclosure, they are a bella Cucina product, so they are near and dear to my heart {and my food!}. Nonetheless, I think this is a great product and its [surprise to me} been a best-selling catagory. The savory salts are made with a mix of both kosher and organic flat crystal salt laced with wonderful herbs from Italy, france, greece, to name a few. I can't live without 'em now that I have them. Try making your own at home with your favorite dried herbs.
They are great as for seasoning before grilling, roasting or sauteeing. Use like a dry rub or mix with olive oil and make a paste.
I serve a few with icy cold radishes for dipping with french bread and sweet cream butter {my favorite!}. I use them as a finishing salt on veggies and salads. endless ideas, always inspiration.

4. Rice + Pasta + polenta + grits + .......all the starchy goodies that make life a comfort.
Our friends from Lotus Foods keep us well-stocked with rice. They import rice from all other the world. Bamboo infused, black forbidden, basmati, red buthanese. All distinctive and deliciously different flavors, textures and tones. A few surprise on the plate. And, I love my other favorites - canaroli {for risotto} and nishiki, a wonderful starchy short grain Japanese rice. Growing up, rice was staple on the plate and one of my favorites- still is today. Rice pudding will always bring me comfort love.

Pasta = Martelli . hands down. They only make a few cuts and still air dry the pasta after extruding it from old, bronze dies. I still cherish memories of sitting around the dinner table with the entire Martelli family during one of my early first visits to Italy. No wonder I fell in love!

Polenta + white corn grits= anson mills. not just because they are local and mill onsite from organic heirloom grains. They taste the best. I like to mix 1 part polenta + 1 part anson mill white corn grits together for the perfect texture, flavor and color. Breakfast, lunch or dinner. A wintertime must - have meal.

6. Herbs + Spices
I typically go out to the backyard for fresh herbs. Marjoram, basil, rosemary, lavender, lemon verbena, mint, fennel. Some are from seeds picked up along the side of the road, and some have been living in our container garden for years.
I'm really not that good at incorporating spices into my recipes, but I have a few favorites that i simply adore - peperoncini chili flakes and spanish pimenton. That's it. Keeping it simple is sometimes best.

7. Nuts + fruits
Golden raisins,dried cranberries, black currents, dried cherries, sicilian pistachios, Italian pine nuts, California Walnuts + almonds. Sounds like a wonderful trail mix, or granola mixture or panettone filling! I keep only little bits on hand, otherwise they dry out or go bad. Love 'em in salads, pestos, pastas, bread puddings...to name a few. Here's a tip: don't toast your nuts until you are ready to use. They will stay fresher and not stale as fast. Best to keep in freezer, but alas, I dont have one!

8. Beans + other dried legumes
Lentils have always been a staple favorite. In wintertime, pea soup is always on the menu, so there a plenty of beautiful green peas floating in a jar on the counter. Black beans and borlotti, cannellini and broad beans. Adsuki are there, but I don't cook them enough. Love white beans mixed with greens {especially in soup} or mashed up with peperoncini and olive oil for bruschetta toppings. Occassionally, I have Dal on hand, but mostly because I love the color and sometimes when I dare to cook something Indian style {which means I have to beef up my spice rack}.

9. Honey
Besides the fact the my sweetheart has a sweet tooth, I love to keep different honeys on hand. keep me out of the grocer when I am Italy. Chestnut honey is my favorite. distinctive and nutty, a perfect pairing with grilled figs and cheese. And drizzled on fresh ricotta with fresh summer berries. When I lived in California, that was my morning breakfast treat. There's local clover and tupelo and sourwood, to name a few. The flavors are of course different, depending on the agriculture on which the bees feed. If you haven't tried a honeycomb, you will be in for a treat. Our friend Ted from Savannah Bee Company makes the best there is.

10. Preserved Lemons
This may seem like an obscure and unusual staple, and it probably is. But, it is one of my favorite flavors that easily pack a lot of pow for the punch. Preserved lemons can easily be made at home and there is a great book that I recommend. They need to see for at least 40 days to cure, so if time is an issue, you can always find them here {another signature Bella Cucina product}.

I would love to hear what pantry provisions are near and dear to you in your own kitchen. Drop me a line and send me any favorite recommendations.
Buon appetito!



copyright 2009 Alisa Barry

Tuscan Lemon + Rosemary Chicken under a brick

The Italians love to grill over hardwood. In the summertime, they typically cook over an open fire pit just off the kitchen. In the winter, they place a grill in their fireplace. {I have never seen a gas grill in Italy!} . One of the most interesting grilling techniques I have seen in Italy is cooking poultry under a brick. The Italians call this method of cooking under a brick "al mattone". Whether you use an actual brick or not is not important. The idea is to flatten out the chicken so the skin gets a nice crispy texture and the meat cooks fast and stays tender, juicy and moist. It's really easy from start to finish and a great staple for the seasonal summer menu repetoire.

TUSCAN LEMON + ROSEMARY CHICKEN

1 whole chicken, preferably organic + free range
4 wedges preserved lemons
4 sprigs of fresh rosemary, needles removed from stem
4 cloves fresh garlic, peeled
1/2 cup extra virgin olive oil
1 Tablespoon crushed pepperocini chili flakes
1/2 Tablespoon sea salt
1/8 Tablespoon cracked black pepper

Cut the chicken lengthwise through the breast bone {versus down the back} or have your butcher prepare it for you. {The butchers at Whole Foods are great at these kinds of things and are usually very glad to help.} To prepare the marinade for the chicken, place the lemons, garlic, rosemary and olive oil in a blender. Blend the ingredients on low speed, just until coarsely chopped. Refrigerate until ready to use. {This can be prepared up to 3 days in advance.}



To prepare the marinated chicken, open up the chicken and place in a shallow platter,skin side down. Rub the chicken with 1/3 of the marinade. Season with 1/2 of the chili flakes, salt, pepper. Turn the chicken over and rub the remaining 2/3 marinade over the chicken to coat the skin. Season with the rest of the chili flakes, salt and pepper. Cover with plastic wrap and marinate in the refrigerator for a few hours or overnight.



When ready to cook, prepare your fire for the grill. The fire should be hot, but the flames should have subsided.
Place flattened chicken on grill, skin side up. Make sure it is placed on a lower heat side of the grill, as you don’t want the chicken to burn before it is thoroughly cooked.
Top with tinfoil covered bricks {you will need about two} or a heavy weight lid or ceramic platter to flatten the chicken. {a cast iron pan will work nicely}.



Cook about 8-10 minutes. Carefully remove bricks, turn the chicken over and cook on the other side, placing bricks back on top of the chicken. Cook for an additional 8-10 minutes. The skin should be lightly charred and the chicken should be flattened. Test the temperature at the thigh if you are unsure about the doneness. The temperature should be about 160 degrees.




Carefully remove from the grill and let rest 5-10 minutes. Cut into pieces and serve with fresh lemon wedges.

Serves 4.

NOTE:
I especially like cooking this recipe over the hard wood Tuscan grill because it add so much flavor to the dish. The high heat creates a crispy-textured skin. The hard wood adds lots of flavor throughout the entire chicken. This is a great recipe for easy entertaining, too. {p.s. great father's day gift!}




Buon appetito!
copyright 2009 Alisa Barry