This is a delicious summer fruit salad masquerading as a caprese salad.
I got the idea when I visited the SF Giants Baseball Stadium (AT &T Park) Organic Garden with our CHEFS students. After the garden tour, they gave each of us a delicious strawberry wrapped in a basil leaf.
Cut summer fruit: Strawberries, stone fruit such as plums, apricots and /or peaches. Mix in ciliegine, little balls of fresh mozzarella. Tear basil leaves and sprinkle over the fruit and mozzarella. Drizzle a little olive oil over the fruit and cheese.
Make caprese salad appetizers by threading a piece of fruit, basil and half a ciliegine on a toothpick. Drizzle with extra virgin olive oil. I mixed in a bit of blood orange infused olive oil with the regular oil.
Our Roman airbnb houseguest, Cinzia, kindly demonstrated her traditional Italian version of Eggplant Parmesan, called Aubergine Parmigiana in Italian. I enjoyed making it with her and it was delicious, but a bit heavy due to the fact that she deep-fried the eggplant. I lightened her recipe by baking the eggplant slices with olive oil spray instead.
Ingredients: (We bought the meat from Genova Deli in Oakland)
1 large globe eggplant
olive oil spray
1 tsp olive oil
2 slices of Mortadella salami. (it looks like bologna, but is much better)
5 slices of Salami Milano
1 cup grated Parmesan cheese
1 large ball (4 oz) of fresh mozzarella cheese
Cut ends off eggplant and peel it.
Use a large knife to slice eggplant thinly: about 1/2 inch thick.
Place slices in a colander or salad spinner basket and sprinkle with kosher salt. Layer more slices on top, sprinkling with more salt. Let sit while you make the sauce and grate the cheese, etc, for about 30 minutes. The salt will draw the bitterness from the eggplant and drops of moisture will appear on the surface.
Rinse the salt off of the eggplant and pat dry with a paper towel. Spray a couple of baking sheets with olive oil spray. Cut the larger eggplant slices in half. Place the eggplant slices on the sheet. Spray them with olive oil spray , then turn and spray the other side.
Bake at 450 degrees for about 20 minutes until soft, but not dried out.
Spray sides and bottom of a flat casserole pan with olive oil spray, then pour about 1 tsp of oil on the bottom, add a bit of the tomato sauce and spread it on the bottom.
Place about 1/2 the eggplant slices in the pan and cover them with half the tomato sauce. Cut up the fresh mozzarella and place the pieces evenly on top of the eggplant.
Cut the sliced meat into wedges and place on top of the mozzarella. Sprinkle about 1/3 of the freshly grated Parmesan cheese on top of the meat.
Cover the meat and cheese with the rest of the eggplant slices. Spread the rest of the sauce over them. Sprinkle evenly with the rest of the Parmesan cheese.
Bake at 350′ for 30-40 minutes, until cheese is bubbly and beginning to brown. Mangia!
This is truly the best tomato sauce I have ever tasted. The recipe comes from our Roman airbnb house guest, Cinzia. She made it simply with fresh tomatoes, sliced onion, olive oil and a few basil leaves. I added a bit of garlic, bay leaf and fresh oregano. We used Phat Beet’s farmer’s market tomatoes along with some dry farmed tomatoes from Monterey Market here in Berkeley. But it would be good even with grocery store tomatoes.
Makes 2 cups sauce:
8 ripe medium tomatoes
1 Tb olive oil
1/3 medium onion, sliced. We used a purple onion.
½ tsp kosher salt to taste
3 cloves garlic
1 bay leaf
5 leaves of fresh oregano
10 small leaves basil (or 4 large leaves, cut up)
Fill a medium pot half-way with water and bring to a boil. Wash the tomatoes and de-stem them using a paring knife, then plop them into the boiling water. Boil for 3 minutes, and then drain in a colander to cool a few minutes.
While cooking the tomatoes, slice the onion.
While tomatoes are cooling, pour oil into the same pot, heat a minute, and then add sliced onion and salt. Stir with a wooden spoon over medium heat until onion softens. Mince the garlic and stir in.
Put tomatoes in a food processor with a steel blade, and pulse until the tomatoes become liquefied.
Stir tomatoes into onions. Let sauce cook for a few minutes, and then add bay leaf and fresh basil and oregano. If you are using large basil leaves, tear them up first. Cover pot and let cook for 20 minutes, stirring occasionally.
Now that summer is officially here and we finally had a nice hot summer’s day, it’s time to make Vietamese style Summer Rolls. They are sometimes called Spring Rolls, although the Spring Rolls are often fried. Summer rolls are made with fresh, raw vegetables, with or without boiled shrimp. Gỏi Cuốn translates literally as salad rolls, which is pretty much what they are: a shrimp salad in a roll. I’ve always loved these for their burst of flavor from the fresh herbs inside heightened by the sweet spiciness of Hoisin (WHO-zjen) sauce and sweet chili sauce.
Many thanks to chefs Cindy Hay (pictured above), Wyn Ha and Jenny Inpraseuth; my Southeast Asian colleagues who cheerfully and patiently taught me to make these.
Asian ingredients are available at most Asian markets and Berkeley Bowl
You can make these Vegetarian/ Vegan with just salad ingredients or add fried tofu.
About 2 cups of medium shrimp. If you buy shrimp in their shells, they make a lovely broth.
3 cups water
1 slice of fresh ginger
3 cloves garlic (use two when making tofu rolls)
1 tsp salt
A slice about a quarter of the tofu in the container
Peanut-Hoisin dipping Sauce
Cindy told me that the sauce needs to have sweet, sour and salty flavors:
1/3 cup reduced shrimp broth. If making vegetarian, boil water with sliced garlic and ginger and 1/4 tsp salt
2 Tablespoons bottled Hoisin sauce (tương ăn phở)
2 Tb plus 1 tsp salted peanut butter (either smooth or crunchy)
1/2 cup full fat coconut milk
1/4 tsp Siracha sauce or chili garlic paste (add more if you like it spicier)
juice from 1/2 lime
1 Tb chopped peanuts
1 package rice paper rounds (bánh tráng)
1 round cake pan or pie pan with warm water
You can vary the salad ingredients, but always include mint, cilantro and basil leaves and rice noodles.
Rice vermicelli noodles (rice sticks) size medium Bún Giang Tây.
1/3 cup cilantro leaves
1/3 cup mint leaves
1/3 cup Thai basil (you can substitute regular basil if you can’t find the more aromatic Thai basil)
4 – 6 green leaf leaves lettuce. Use the upper part of the leaves.
1/2 cup bean sprouts, rinsed and cut in thirds
1 large peeled carrot
2 Persian cucumbers (no need to peel) or 1 peeled pickling cucumber
1/4 peeled small jicama
1/4 red bell pepper
about 6 smap peas, julieened
6 chives, chopped in thirds or 1 scallion, green parts only, sliced thinly and chopped 4 inches long.
You can make the shrimp and Hoisin dipping sauce ahead of time.
Defrost shrimp overnight, or in a colander under cold running water for 7 minutes. While shrimp is defrosting, fill a small pot with 2 cups water and add 1 tsp of salt, ginger and garlic, and bring to a boil. Bring shrimp to boil, then boil over medium high heat for 3 minutes. Drain shrimp in a sieve over a bowl, reserving cooking liquid. Cool shrimp until you are able to handle them. Peel the shrimp and cut in half crosswise (so that each half has the shrimp shape).
Pour the liquid back into the pot. Return the shells, garlic and ginger into the reserved liquid. Boil uncovered for about 10 minutes or until reduced to 1/3 cup. Pour over a sieve into a bowl and set aside to cool.
Use firm or extra firm tofu. Cut about a slice about a quarter of the tofu in the container. Wrap it in a clean dish towel.
Place it on a cutting board, then place another cutting board on top. Weigh the top board down with a heavy frying pan with several bags of rice inside.
After about 10 minutes, remove the tofu and unwrap it. Cut it into slabs, then halve them crosswise.
Heat a teaspoon or so of oil in a small frying pan and fry tofu. Use tongs to flip them.
Let fried tofu drain on paper towels. Paint on one side with the peanut sauce:
Hoisin peanut dipping sauce:
Stir 1/3 cup reduced shrimp broth with Hoisin sauce, coconut milk, peanut butter, and siracha in a small pot and heat over medium heat. Stir in lime juice. Pour into a ramiken or small serving bowl. Top with crushed peanuts.
If making vegetarian rolls, use water boiled for 15 minutes with 1/4 tsp salt, a slice of ginger and 2 cloves garlic instead of shrimp broth.
Prepare the noodles:
Boil 12 cups water in a a saucepan. Use about 31/2 oz rice vermicelli noodles, also called rice sticks Bún Giang Tây (about 1/4 of a 14 oz package). Be sure they are size medium, not the very thin vermicelli.
Cook the noodles, uncovered, for 5 minutes in boiling water, stirring occasionally.
Cool them by rinsing them in a sieve under cold water for 2 minutes. Stir and separate the noodles with a fork or chopstick so that they don’t clump up. Let them drain over a bowl.
I use a special Asian vegetable shaver with a zigzag blade called a Kiwi Pro Slice Peeler to shave thin slices of carrots, cucumber and jicama. Rotate the vegetable as you shave it. Discard (or snack on) the cucumber core that has the seeds.
Cut the vegetables very thin and small, Cut the bean sprouts in thirds so they don’t poke through the thin rice wrapper.
Summer rolls are not too hard to make, but the trick is in rolling the sticky rice paper. It comes in a hard, almost plastic-like wafer.
I couldn’t believe it was the same thing as the soft wrapper. Magically it transforms when dipped in warm water. It softens and becomes thinner and pliable. If you dip it flat, it wants to curl up.
The trick is to hold it by the edges and rotate it through the water, then give it a quick dip in the water to wet the middle. The whole process should take about 5 seconds. If it stays too long in the water it will become too thin and tear easily, and stick to itself. If it’s too stiff the wrapper will be too chewy. It will soften on the plate as you add the veggies so that it will be thin and flexible.
Place the rice paper on a damp plate. It will soften within seconds.Put a lettuce leaf and a tablespoon of noodles first to add a cushion for the vegetables.
Then add a few vegetables, and a few mint, basil and cilantro leaves. Avoid over-stuffing the roll. I got excited by all the wonderful ingredients and wanted to add it all in as much as possible. My rolls became bulky and torn. Moderation in all things I remind myself.
Roll wrapper halfway, and then fold left and right sides over the filling. Lay 3 shrimp halves, cut side up, with a few basil, cilantro and mint leaves along the edge of the cylinder.
If using tofu, place three pieces, sauce side down with the herbs
Finish rolling up the summer roll. Cut it in half crosswise to look prettier.
Dip your summer roll in Hoisin Peanut Sauce or sweet chili sauce.
Rich with eggplant, mushrooms and tomatoes, spicy with Italian sausage, garlic and pepper, and fragrant with Italian herbs, this marinara sauce is ideal for pasta or Lasagna. It’s got 1/2 teaspoon red pepper for a nice heat but if you are sensitive to spiciness, just put in 1/4 teaspoon. There are two ways to make this marinara: with chopped oven-roasted globe eggplant, or sliced Italian eggplant. You could even use both for an extra helping of vegetables. I roasted the mushrooms to bring out their earthy flavor.
I took a tip from The Breakaway Cook Eric Gower, and added ground dried mushrooms for umami, (Japanese for savory deliciousness), which wonderfully expands and rounds out flavors.
Along with my homegrown herbs, I add a fresh bay leaf. I pick them when I get the chance to hike in the hills around Berkeley and Palo Alto. Their aroma brings me memories of my youth hiking and biking those hills. Just be careful about leaving them in too long – the fresh ones are very strong and can overpower the sauce, making it bitter. Just leave it in about 15 minutes. You can substitute 2 dried bay leaves and leave them cooking in the sauce until ready to use.
Serves 8 (with pasta)
3 links turkey Italian sausage or vegetarian sausage. (optional)
1 Tb olive oil
1 onion, chopped fine
1 Tb salt (to taste)
½ tsp. red chili flakes. Less if you don’t want it spicy
5 cloves garlic, crushed and minced
3 Tb minced fresh oregano OR 1 Tb dried oregano
1 tsp. minced fresh rosemary
1 tsp. minced fresh thyme or 1/2 tsp dried thyme
1/2 tsp dried tarragon
1 tsp dried basil
several grinds black pepper
2 green bell peppers and 2 red bell peppers. (can substitute 3 cups frozen or 2 cups jarred roasted red peppers)
1 small (6 oz) can tomato paste
¼ cup red wine (If you don’t have red, then substitute a dry white)
2 lbs or 14 large soft Roma tomatoes (substitute 48 oz can of crushed tomatoes (Cento brand is best) and 24 oz diced tomatoes
1 Tb sugar to taste
1 fresh bay leaf or 2 dried bay leaves
3 dried Shiitake mushrooms
1 large or 2 medium roasted globe eggplant and/or 4 Italian eggplants, cut in rounds and quartered
1 cup quartered mushrooms: use about 12 medium crimini mushrooms or 7 criminis and 1 large Portobello mushroom, or whichever combination you dream up. If criminis are not available you can use regular white mushrooms.
1 14-oz can artichoke hearts, quartered
1 tsp fresh tarragon
I bunch (1/4 cup minced) fresh basil
Italian eggplant method: Roast or barbecue eggplant and peppers. Discarding ends, slice eggplant into rounds, then quarter the rounds.
Globe Eggplant Method: Pierce globe eggplant with a fork, and roast in a heavy oiled baking pan in 425’ oven for 1 hour until it collapses. Roast red and bell peppers for the last ½ hour alongside the eggplant. Roast mushrooms for 15 -12 minutes until soft. You can roast the vegetables a day ahead of time.
You can also barbecue the eggplant peppers and mushrooms.
While eggplant is roasting and cooling, make the rest of the sauce.
Slice, quarter and brown sausages and drain the fat.
Cook onion and salt in olive oil over low heat, covered for 20 minutes until it softens and is translucent.
Add chili flakes, garlic, dried basil, oregano, rosemary, thyme, tarragon, and black pepper. cook over medium heat for about 5 minutes until herbs release their fragrance. If using frozen bell pepper, add them now. Add browned sausages.
Add tomato paste, then fill tomato paste can with water then stir in the tomato paste that has stuck to the can. If using canned tomatoes, add them and rinse out the cans with a bit of water and add it to the onions.
If using fresh Roma tomatoes, halve them and scoop out seeds and fibrous ribs.
Pulse tomatoes in food processor until desired consistency is reached. I did mine on the chunky side. Stir into tomato paste and herb mixture. Add sugar to balance the acidity of the tomatoes.
If using chopped Italian eggplant, add it to sauce.
If using globe eggplant, scrape it out from the peel and mince it. Stir it into the sauce. Peel the bell peppers and mince them, then add to the sauce.
Quarter crimini mushrooms and chop Portobellos and mix in the sauce.
Grind the dried mushrooms until pulverized in a clean coffee grinder or spice grinder. Stir into sauce.
Add 1/4 cup wine and sip some on the side…
If using roasted bell peppers, stir them into the sauce.
Stir well and let simmer for an hour. You can make this in a crock pot and let it simmer for several hours.
Add quartered artichoke hearts and fresh tarragon for last 10 minutes of cooking. Just before serving over pasta or making lasagna, stir in fresh basil and cook a couple of minutes.
Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in Thai-inspired Barbecue Marinade for Chicken or Shrimp) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.
shrimp on the barbie
You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.
Boil 2 cups of water and add shrimp shells along with
4 pieces of green onion
a slice of ginger
a smashed clove of garlic.
Let simmer for 20 minutes. Strain broth and discard solids.
Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.
salad dressing ingredients
Juice of one lime
1 tsp fish sauce
1/2 tsp hot oil (or more to taste)
1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)
1/4 cup shrimp broth
1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf
1 Tb finely chopped scallion
1 tsp sugar.
Whisk together, adjusting seasonings to taste.
Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.