This Chili Pepper Jam recipe is drawn from DAVID ROCCO’S “LA DOLCE VITA” series. It is another use for all those peppers arriving at the farmer’s markets. And might be a good project for a rainy weekend. The end product will last for quite a while and has so many uses. First the recipe. These dimensions will yield roughly 4 cups of jam. I generally divide them into 4 x 1 cup jars. You will need 1 1/2 pounds of a mix mix of red and yellow bell peppers (roughly 4 peppers), 1/2 pound mix of spicy peppers, the milder spiced peppers like jalapeno will give you a milder finish-I use a mix of jalapeno, Serrano and habanero but it is a matter of taste, 2 cups apple cider vinegar, and 4 cups sugar. Two bits of advice before proceeding. Use rubber gloves to work with the peppers, and if you have one, use a food mill to puree the peppers. You can use a blender, the texture won’t be the same but it isn’t critical. Ok. Put on the gloves. Seed and halve all the peppers. Did I say to use gloves? Add them to a pot with the apple cider vinegar and cook for about 20 minutes or until the peppers are very soft. Remove the peppers, rinse out the pot and set the pot aside for later use. Put the peppers into a colander to drain and press out as much of the liquid as possible and discard it. Now puree the peppers either with a food mill or in a blender. If using a food mill, discard the skins. Don’t taste it at this point, it is very bitter and not very appealing. Be patient, the good part is coming. Return the pepper puree back to the pot and bring the heat up to medium. Add the sugar a bit at a time, stirring after each addition to dissolve until all the sugar has been used. Cook for about 30-40 minutes, stirring occasionally, until the peppers have a jelly like appearance. The the color of the resulting product will range from gold to garnet depending on the colors of peppers you use. Allow to cool and transfer to jars. Store at room temperature. Now, what to do with this yummy stuff? Top your buttered toast with it. Top your favorite cheese with it. Eat it with dark chocolate for dessert (a personal favorite). Do you top your bacon with syrup? Use this instead. You can use it to coat a pork tenderloin or chops or ribs for grilling. The uses are only limited by your imagination. And, if you make a lot of it, give some to your friends. Sharing is a good thing. One more thing. Don’t forget to wear the gloves.

Capers are not just for garnish you know. They have another, secret personality. Fry them. Yes, that’s right. They blossom like little flowers and are delicious. And you can use the cooking oil for a vinaigrette. Take a handful of capers and dry well on paper towels. Let air dry a few minutes while oil is heating. Use whatever oil you like, the little buds aren’t going to cook that long so smoke point isn’t a real issue. When the oil is hot enough(drop a breadcrumb into the oil, if it sizzles, it is hot enough), add a few capers at a time. Don’t add all at once, they will splatter and burn you. Also they will reduce the temperature of the oil too much and you won’t get a nice crunch on your finished product. As they cook, they will open. When they all look opened, scoop them out of the oil with a slotted spoon. Place on paper towels to drain. Repeat until all the capers are done. Serve. They go quick. Any leftovers? There’s always that garnish.

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Sweet, salty, crunchy and three ingredients. Pitted dates, almonds or nut of your choice, prosciutto or bacon slices. Amen. Involves an itty bitty bit of cooking. Preheat oven to 400 or use broiler if you prefer. Line a rimmed baking sheet with a Silpat or parchment paper. Slice dates in half. Place nut in center. Cut lengthwise slices of the prosciutto. Don’t stress if the prosciutto tears, just mend the slices together and wrap tightly around the date and nut as shown. Lay on pan. Can be prepared to this point ahead of time and refrigerated. When ready to serve, cook until prosciutto is crispy. Let cool a bit so that your guests don’t burn their mouths. Enjoy. Pinot Grigio goes well.

Corn Chowder “Caviar”. In August, nothing says farm to table better than corn. But, when it is 80 with a real feel of 90, the last thing you want to eat is chowder of any variety. So, I give you corn chowder caviar minus the chowder. What you need per ear of corn off the cob: 2 slices of prosciutto (or bacon), 1/2 stalk of celery, a scallion, a pinch of paprika, salt and pepper to taste, a splash of olive oil, a splash of heavy cream (optional), a pinch of dried tarragon (optional) and corn chips for serving. Place the prosciutto (or bacon) on a pan and place into a 400 degree oven and cook until crispy. Chop into small bits and add to a bowl with the corn. Finely chop the celery and add to the same bowl. Finely chop the scallion both white and green parts keeping green parts separate for garnish, and rinse in some cold water for a few minutes. Allow to drain and add to corn-prosciutto-celery mix. Add a pinch of paprika, the heavy cream and tarragon if using, and the salt and pepper to taste. Toss with a bit of olive oil. Place on a corn chip to serve. Top with scallion greens. And as it is a “caviar”, serve it with some bubbly or chilled vodka, in a martini glass, with a twist.

Heavenly Halloumi and how to have it. What the heck, you ask, is halloumi? It is a goat-sheep’s milk cheese that has been brined. You can find it at stores that specialize in Middle Eastern products and better cheese markets (think Murray’s or Whole Foods). And it is divine. The best way to eat it is to drain and pat it dry, slice it, brown it on a non stick pan or grill, top it with a pepper jelly or a fig jelly or even honey, slice it into cubes, and skewer. You can even have slices for breakfast topped with syrup and maybe some nuts. Store uncooked leftovers in water until ready to use again. Cyprus is home to this cheese, so for the not so faint of heart, maybe a glass of arak or Pernod to go with it, but I just drink wine. Color optional.

Tiny Tomato Tidbit, with a seafood twist. The farmers’ markets are filled with beautiful grape tomatoes of all colors. This bite calls for their use. In addition, you will need Panko, a pinch of garlic powder to taste, a pinch of dried oregano or thyme to taste, olive oil, smoked oysters or clams or mussels (you make the call), and salt and pepper to taste. To begin, add some olive oil to a pan. Combine the panko, garlic powder, oregano or thyme and add to oil to toast. Be mindful, it cooks fast, you want it browned not burned. Set crumble aside to cool until ready to serve. This can be done in advance. Slice your tomatoes tomatoes in half, toss with a bit of olive oil and some salt and pepper to taste. This can also be done in advance. When ready to serve, you can prepare in two ways. My favorite is to make a tomato sandwich. Toss the tomato in the crumble, add the smoked shellfish of your choice as a filling and skewer. Option B is to top the prepared tomatoes with the shellfish and crumble and skewer as well. Same taste, different look. You don’t like or can’t eat shellfish? Ok, do the same thing with a piece of smoked salmon and if you do that maybe a pinch of onion powder in the panko crumble in place of the garlic. The main thing is to keep it stress free and use what you love. And a nice big glass of icy Rose doesn’t hurt.

Ricotta Salata. It’s good for more than shaving over watermelon salad. The idea for this little 3 ingredient treat comes from the imagination of my dear friend, Ann Fegan. She thinly slices Ricotta Salata, which in many cases comes in the desired triangular shape, tops with pesto, and adds chopped walnuts. Creamy, salty, with a bit of crunch. Ticks all the boxes. You can make your own pesto which is a very simple thing to do especially with basil very much in season, or purchase a small jar of ready made. You can use whatever nuts you have on hand, or chop a mixture. Here I am using pignoli, but use whatever you like. If you don’t like pesto or you don’t have it, no problem. You can top with any type of spread (many of which are available in small jars) such as sun dried tomato, tapenade, artichoke, you get the idea. If you don’t like nuts, top with fennel seed or cumin seed, toasted if you want-something that will give a bit of crunch. Add a glass of wine.

These lovely little crostini are a perfect pre dinner bite. This recipe will make 12 pieces. What you need: 1/4 cup of peas-fresh if available or frozen(about 1/2 box if frozen), 1/4 cup ricotta cheese, juice and zest of 1/2 lemon, a splash of olive oil, 1 Tablespoon chopped mint, salt and pepper to taste and 12 round slices of baguette, toasted. Prepare a bowl of water and add some ice cubes to get the water really cold. Set aside. Bring a pot of water to boil, add a pinch of salt and the peas. Cook until just tender, you should be able to flatten between your fingers with just a bit of resistance. When peas are done, drain and add to the cold water to stop the cooking. When cool, place on a board and mash slightly, you want some texture to the mixture. Taste for salt. Set aside. Mix the ricotta, lemon zest and juice, 1 1/2 teaspoons of the chopped mint, and taste for seasoning. Add salt and pepper as needed. Spread 1 teaspoon of the mixture on each of the crostini and top with a teaspoon of the peas. Scatter remaining 1 1/2 teaspoons of mint leaves over top. Eat. Variations on a theme? Add some finely chopped prosciutto to the ricotta mixture. Or add red pepper flakes to the ricotta mixture. Or top with caramelized onion. Or for color, add thinly sliced radish. It all works.

 

Tis Tomato Time. What is the first thing you think of? Yep, Caprese Salad. But just simple Caprese Salad. No balsamic, no onions, no capers, no bread on the plate. Great in season tomatoes, Heirlooms, different colors and shapes. Best mozzarella. Torn basil. Olive oil. Flaky sea salt (Maldon if you can find it) and pepper to taste. Period. Cut tomatoes into rounds, quarters, slices–vary the shape, they look beautiful on the plate. Then take the mozzarella and tear it into pieces, don’t cut it. Next, olive oil to taste. Scatter torn basil pieces over top. Finally, add the sea salt and pepper to taste. Too hot to cook? Make the salad bigger and serve for dinner, maybe with some fresh bread on the side and a plate of prosciutto and cheese. In any case, don’t forget the wine.

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Multipurpose Marinated Mushrooms. These are more than a nibble or a bit. They can actually can be used as is, as a sauce, a spread, or eaten with a spoon out of the jar. This recipe requires an overnight rest before eating, but the result is worth the wait. You will need a box of white mushrooms, generally speaking they are about 10 ounces (you can get fancy if you want, I am just giving you the basics), 1/3 cup best olive oil you have, 1 1/2 tablespoons white wine vinegar, a clove of garlic minced or shaved over a microplane if you prefer, a pinch of red pepper flakes or more for a bit of heat, 1 Teaspoon of fresh thyme, salt, and parsley for finishing. First off, if your mushrooms are large as those shown in the photograph are, halve or quarter them, if not, leave them whole. Bring a pot of water to boil and add about 2 Teaspoons of salt. Drop mushrooms into the water and cook for about 2-3 minutes. Remove from water and set aside to drain and cool. Meanwhile, make the marinade. In a measuring cup, combine the olive oil, vinegar, garlic, pepper flakes, thyme, and salt. Taste and add more of what you feel it needs to suit your taste. When mushrooms are cooled, press the excess moisture out using a paper towel. Don’t mush them, you want them to retain their shape as much as possible. Add them to a bowl along with the marinade and combine all. Cover and refrigerate overnight. Bring to room temperature for serving and top with parsley to finish. They can be served skewered with a toothpick, chopped to be used as crostini, tossed with cooked pasta and a bit of the pasta water and maybe the yolk of an egg if you are adventuresome, they can be pulsed and made into a spread for crackers, they can be used as a topping for pizza Bianca with maybe a bit of sausage crumbles and some caramelized onions, or used just as part of an antipasto plate. A glass of Beaujolais? Yes please!