fresh tart

Shrimp “Saltimbocca”Stephanie LevyServes 3-44 oz. thinly sliced pancetta, chopped8 sage leaves, coarsely choppedolive oil (if necessary)2 cloves garlic, minced1/2 tsp. dried red pepper flakes1 lb. deveined, tailed shrimp (Whole Foods carries a frozen, wild-caught version that is top-notch), thawed if frozen, rinsed and patted dry1 Tbsp. capers (optional)juice of one lemon2 Tbsp. chopped scallionssalt and freshly ground black pepperIn a large skillet over medium heat, sauté pancetta until starting to brown. Add sage leaves and continue sautéing, stirring frequently, until both pancetta and sage leaves are brown and crips. Using a slotted spoon, remove to a plate and set aside. If there isn’t much fat from the pancetta remaining, add 1-2 Tbsp. olive oil to the pan. Return to medium heat and add garlic and red pepper flakes (and capers, if using). Saute for 1-2 minutes (do not brown), then add shrimp. Stir and sauté for a minute or two, then add lemon juice. Cook for a few more minutes, until shrimp are no longer pink and are cooked through. Remove from heat. Season to taste with salt and black pepper. Stir in scallions, top with reserved pancetta and sage, serve immediately.

GazpachoAdapted from Mom’s Gazpacho by Elizabeth Shepard, editor in chief of EpicuriousServes 8Stephanie’s note: I made this gazpacho without the egg or breadcrumbs, pureed half of it (I like a smooth-chunky texture), and used a variety of fresh herbs because that’s what I had on hand. However, I love the idea of the egg and breadcrumbs and would certainly include them (I was rushed). Like all gazpacho, this definitely improves with a bit of a sit – make at least a couple of hours ahead, a day ahead would be ideal. 2 cups chopped garden-fresh tomatoes1/2 c. chopped green or yellow pepper1 c. chopped cucumber, seeds removed1/2 c. finely chopped red onion1/3 c. olive oiljuice of 1/2 lemon2 c. beef broth (optional)1/4 c. red wine vinegar (I added more, I like gazpacho to be rather tart/salty)1/4 c. finely minced parsley1 tsp. dried oregano (fresh works nicely as well)2 Tbsp. Worcestershire46 oz. tomato juicefreshly ground black pepper2 cloves garlic, finely chopped1 hard cooked eggsalt1/2 c. plain bread crumbsTabasco, to taste (for me, that means lots)Garnish (optional), chopped olives, diced avocadoIn a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth, red wine vinegar, parsley, oregano, Worcestershire, tomato juice, and pepper to taste. Stir. (At this point, I pureed half the mixture and stirred it back in. Totally optional.)Place garlic and hard-cooked egg in a small bowl and sprinkle with salt. Mash together with a fork. Stir into liquid. Add bread crumbs and stir so that they dissolve into the liquid.Taste for seasoning and add salt, pepper, vinegar, and/or Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped olives and diced avocado if desired.Elizabeth Shepard’s notes:∑ The recipe serves eight, but like homemade tomato sauce, its flavor improves with age – you can store it in the refrigerator and eat it for about a week.∑ Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.∑ Use kosher salt to bring out the flavors of the vegetables.∑ Try to chop the vegetables so that they’re small but not minced or pulverized, and don’t worry if the sizes aren’t uniform. The pieces should be small enough to chew but big enough to recognize.∑ If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you want a spicier soup, add 2 tsp. of minced jalapeno peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.