Recipes 7.30.2018

CADS RECIPES FOR 7.30.2018

JH CHEF AND HOST

Garlic Salumifrom my favorite purveyor of French Sausages, Fabrique Delices. Available at

the local Palo Alto Farmer’s Market and sometimes at Schaub’s in Stanford Shopping Center

and Drager’s in Menlo Park

Roasted Red Peppers. I like red bell peppers best because of the thick wall, which holds

together better after roasting. Roast peppers on a grill or flame until black. Put in a paper bag

or other container to steam and cool. Remove blistered skin, seeds and ribs. Marinate in Olive

Oil and Balsamic Vinegar with ratio’s of your choice. I used a balsamic reduction I made.

Goat Cheese with EVO and Herbs: Get a plain chevre, 7 oz in my case. Add herbs of choice

and olive oil and blend. Add oil to get the consistency you want. In my case I used about 2-3

tablespoons of oil and a similar amount or more of chopped dill and a little thyme.

Sauteed Corn with Shallots and Jimmy Nardello peppers. For this recipe I used 9 ears of

sweet white corn cut from the cob, about a cup or more of chopped shallots and 3 large

peppers chopped - about 1 cup and about 4-5 tablespoons of butter. Melt about 3

tablespoons of butter in a large saute pan and add the shallots. Saute until soft and slightly

translucent - about 3-5 minutes. Add the peppers and saute for 2-3 minutes. Add remaining

butter and the the corn. Season with salt to taste and add about 1/2 teaspoon of cumin.

Saute until corn is hot and slightly cooked - about 5-7 minutes. Taste as you cook and adjust

seasoning. It’s ready when it tastes like it. No need to cook the corn a long time.

Garlicky Tomato Toast (Pan Con Tomate)

Smoked Salmon, Fromage Blanc and Caper Spread

Ricotta Toasts With Prosciutto-Wrapped Apricots

Flank Steak Marinated With Rosemary

Cherry-Almond Clafoutis