FIRST KITCHEN BLOGS

Tomatoes- tis the season.  Its hard to believe that the lush red tasty tomatoes we are seeing at the market now have any resemblance to the ones we see in the winter.  So take time to enjoy them any way you can.   Regular, hierloom, cherry or grape- they're all tasty.  For example try a Caprese salad -we can show you how.   Or how about bruschetta with fresh tomato topping as an appetizer for your next outdoor barbecue.  (You can use that basil you have growing in your herb pot too.) 
                                           

Bruschetta with Tomato-Basil Topping

(About 4 servings)

Grilled toast rounds

16 slices French bread (or about 8 slices Italian bread)

2 tablespoons olive oil

1 garlic clove

Brush both sides of bread slices with olive oil and place on medium hot grill; grill until lightly brown; turn and grill other side.  Remove from grill and rub one side of toasts with garlic.  Serve with Tomato- Basil Relish (below).

Tomato-Basil Topping

1 cup chopped fresh tomatoes

2 tablespoons finely chopped onion

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped basil

Salt

Pepper

Mix tomatoes, onion, garlic, olive oil, vinegar in a small bowl. Stir in basil and season with salt and pepper to taste Cover and let stand about 30 minutes. Garnish with basil springs and serve.

No matter what part of the country you live in, fresh corn is available now.  We had our first local corn this weekend and it was so delicious!  In fact its good enough to plan a party around- so we did. 
 
                                                      
As you know, when seasonal foods are at their peak, not only are they most flavorful, but also the best buy.
You can prepare it by shucking it and steaming or grilling it.  (We have a good tip for cooking it in the microwave on our First Kitchen DVD).
To grill it with the husks off, brush the corn with a little oil and place it on the grill. Cook about 10 minutes turning occasionally.  When some of  the kernels are slightly brown, it is probably done.  Serve with butter, salt and pepper. 
Or one of our favorites to add a little pizzaz is Lime Butter.  Melt 1/2 cup of  butter, add 1-2 tablespoons of fresh lime juice,1 teaspoon lime zest and  1/4 teaspoon paprika. Pour over cooked corn and serve.
                           
                                              
Okay what more do you need to have a party??

If any of you took our advice and planted a few herb pots, you're now realizing that they are ready to harvest in great abundance.  The basil, thyme, parsley, mint- just to name a few.  I even got brave and planted an heirloom tomato seedling in  a pot on the deck and believe it or not it has tomatoes on it!   I can't wait to make a simple salad with those tomatoes and my fresh basil and maybe a typical caprese salad.  Or make this great tomato salsa to top some grilled chicken.

1 ½ cups red and yellow cherry tomatoes, cut in half
2 tablespoons chopped sun dried tomatoes
2 teaspoons capers (optional)
½ teaspoon minced garlic
2 teaspoons fresh thyme leaves
2 tablespoons olive oil (or lemon flavored olive oil)
2 tablespoons wine vinegar
Salt
Pepper

Toss all ingredients in a skillet and heat slightly to bring out the flavors.  Serve over grilled chicken. Yumm!

                                                      

Okay, you didn't plant those herbs-  Well you're in luck.  Your local farmers market or stand is loaded with  seasonal produce right now- and the price is right.  Go out this weekend and explore and enjoy!

For all those fearless garlic lovers…It’s garlic season!  Garlic is an extremely healthy food that is found in abundance during the fall months at your local farmer’s markets and grocery stores.  There are many claims for the  fearless garlic bulb-  an anti-viral, anti-fungal, and anti-bacterial agent. It also is believed  to be an immune system booster with many anti-inflammatory properties…but one thing we do know- it can be a tasty addition to many dishes. 

For a great and simple fall treat try my favorite- roasted garlic.  All you need is a head of garlic (the whole thing), olive oil, tin foil, sharp knife and an oven or toaster oven (not a toaster!)

 

-Preheat oven to 425 degrees

-Peel the excess layers of the garlic bulb but leave the individual skins of the garlic cloves in tact

-With a sharp knife cut the pointed top of the garlic head (about ½ inch) so the individual garlic cloves are revealed

-Enclose the garlic head in a tinfoil and drizzle with a few teaspoons of olive oil and cover completely with the tinfoil

-Stick it in the oven for about 45 minutes or until the top of the garlic is slightly brown and soft throughout

 

This can be eaten many ways- most simply spread on a piece of French bread…once the cloves have cooled you can simply squeeze out the soft garlic cloves and enjoy!  Roasted garlic is much more mild than raw garlic or even sautéed garlic, so don’t be afraid to try this healthy and tasty food!