And remember, if you want to keep it hot in the kitchen, sign up for my Fall Cooking Classes by clicking HERE.

HERB MARINATED GRILLED STRIPED BASS:
Serves 2

1 pound fresh striped bass fillet
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon smoked paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon dried or 1 tablespoon fresh oregano
1 clove garlic, finely chopped
Salt and pepper

In a shallow dish, marinate the fish with all the above ingredients for 1 hour.
Preheat a grill or a grill pan over medium heat. Lay the fish on the grill, and cook, turning only once. Cover and cook until fish is moist and barely flaking – about 15 minutes depending on the thickness of the fish.

Serve immediately with one of the following salsas;

ITALIAN TOMATO AND CORN SALSA:

4 tablespoons olive oil

6 cloves garlic, finely chopped

1 large Spanish onion, finely chopped

12 medium sized ripe tomatoes, halved, seeds squeezed out, chopped into ½ inch pieces

Pinch sugar

1 tablespoon dried oregano, or 3 tablespoons fresh oregano, chopped

½ teaspoon dried chili flakes

2 teaspoons salt

Freshly ground pepper

4 ears fresh corn, shucked and kernels removed

2 tablespoons fresh basil, julienned

In a large sauté pan, heat the olive oil. Add the garlic and onions, and cook on medium heat until very soft and fragrant, about 10 minutes. Adjust the heat often to prevent burning. Add the tomatoes, sugar, oregano, chili flakes, salt and pepper. Let simmer, stirring often, about 20 minutes until almost all liquid is absorbed. Stir the corn kernels and basil in the warm sauce.  Cook on low heat for 30 seconds. Adjust seasoning.

Grilled bass with corn and leek salsa

2 tablespoons olive oil

2 tablespoons butter

2 leeks, white part only, cleaned and finely chopped

4 cloves garlic, finely chopped

½ cup roasted tomatoes or sun-dried tomatoes in oil, chopped

4 ears fresh corn, kernels removed

1 bunch swiss chard, washed, cleaned and chopped into small pieces, stems included

2 tablespoons fresh thyme

1 tablespoons fresh rosemary

Salt and pepper to taste

In a large sauté pan, heat olive oil and butter. Add leeks and cook until soft and silky, about 10 minutes. Add garlic and cook another 2 minutes on low heat. Stir in tomatoes, and cook for another 2 minutes. Add fresh corn and chard and season all with rosemary, thyme, salt and pepper to taste. Cook for another minute. Serve alongside the fish.

In a field of lavender, Provence

GRILLED STEAKS WITH PEPPERY LEMON-HERB MARINADE

Serves 6-8

Ingredients: 
4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick) 
1/2 cup plus 3 tablespoons fresh lemon juice 
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped 
6 teaspoons whole black peppercorns 
1 tablespoon lemon zest
Salt

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,

Pamela

Grilled Eggplant-Tomato Dip with Za’atar Spiced Pita Chips

Eggplant-Tomato Dip:

(Makes about 4 cups)

Ingredients:

* 2 cups wood chips, preferably hickory (optional)

* 2 medium eggplants (1 ½ pounds total), trimmed and sliced ½ inch thick

* 2 large ripe tomatoes, about 1 ½ pounds total, trimmed and cut horizontally into thirds

* ¼ cup olive oil

* 3 tablespoons tahini

* 2 tablespoons fresh lemon juice

* 2 tablespoons minced garlic

* 2 teaspoons soy sauce

* 1 ¼ teaspoons salt

* 1 teaspoon Tabasco Pepper Sauce

* 1 ¼ teaspoons Asian sesame oil

* ½ cup finely chopped flat-leaf parsley

* 2 teaspoons coarsely ground toasted cumin seeds or smoked paprika

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.

Lightly brush the eggplant and tomato slices on all sides with the oil. Lay the vegetables on the rack. Cover and grill, turning the vegetables once, until the eggplant is well browned and tomatoes are lightly browned and very tender, about 10 minutes total. Remove from the grill and cool to room temperature.

Roughly chop the eggplant and tomato. In a food processor, combine the chopped vegetables, tahini, lemon juice, garlic, soy sauce, salt, sesame oil and Tabasco and process until almost smooth. Transfer to a bowl, cover and let stand at room temperature for 1 hour. (Or, cover tightly and refrigerate overnight or for up to 3 days. Return to room temperature if chilled.)

Stir in the parsley. Adjust the seasoning. Spoon the eggplant mixture into the center of a platter. Sprinkle evenly with cumin or smoked paprika. Serve at room temperature.

Note: Though the smoky accent of the grill makes this spread particularly delicious, the vegetables can also be roasted in the oven. Preheat it to 450F, brush the eggplant slices and tomatoes with oil and roast until browned and tender, 20 to 25 minutes. Cool and then proceed with the recipe.

Oven-Baked Pita Chips with Za’atar

(Serves 6 to 8 )

 Ingredients:

* 6, 6-inch white or whole-wheat pita breads, each cut into 6 equal wedges

* ¼ cup olive oil (see note)

* 4 tablespoons za’atar spice

* 1/8 teaspoon salt

 Position a rack in the middle of the oven and preheat to 400F. 

 Lightly brush the pita wedges on both sides with olive oil, transferring them to a baking sheet as you go (the wedges need not lie in a single layer). In a small bowl, stir together the za’atar and salt. Sprinkle this mixture over the chips, stirring and turning them several times as you do so to coat them evenly on both sides.

Set the baking sheet in the over and bake the chips, tossing occasionally, until lightly browned and crunchy, about 15 minutes.

Cool the chips on the pan on a rack. Store airtight at room temperature. Re-warm the chips for serving if desired. 

Note: Roasted garlic-flavored olive oil, available in specialty food shops and some supermarkets, makes a nice substitution here.

And don’t forget to register for my August Cooking Classes in the Hamptons!!! Click HERE to sign up today!!

Grilled Duck Breast with Indian Spices and Apricot-Tomato Relish

(Serves 6)

Ingredients:

• 3 tablespoons soy sauce
• 3 tablespoons orange juice
• 1 tablespoon minced orange zest
• 1½ tablespoons Garam Masala (an Indian spice blend)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ^1/₈ cayenne pepper
• 2 boneless duck breasts, about 3 pounds total
• 2 cups hickory or apple wood chips, optional
• Sprigs of fresh cilantro, as garnish
• Apricot-Tomato Relish (recipe follows, as accompaniment)

In a small, nonreactive saucepan, combine the soy sauce, orange juice and orange zest. Cover tightly, set over low heat and bring to a simmer. Cook gently for 5 minutes; cool to room temperature.

In a small bowl, stir together the garam masala, salt, black pepper and cayenne. In a shallow, nonreactive dish, rub the spice mixture firmly into the duck breasts on all sides. Drizzle the soy mixture evenly over all sides of the duck breasts. Cover and let stand, turning occasionally, at room temperature for 2 hours or in the refrigerator overnight. Return to room temperature if chilled.

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.

When the grill is hot, lay the duck breasts on the rack. Cover and grill, basting the breasts with any marinade remaining in the dish and turning them once, until the marinade is used up and they are done to your liking, about 10 minutes total for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Carve the duck breasts across the grain and at an angle into thin slices. Arrange on a platter. Garnish with cilantro and serve warm or at room temperature, accompanied by the relish.

Apricot-Tomato Relish

(Makes about 4 cups)

• 2 pounds ripe plum tomatoes, seeded and chopped
• 1 pound fresh apricots, pitted and chopped
• 2 cups chopped yellow onion
• ½ cup white wine vinegar
• ½ cup sugar
• ^1/₃ cup chopped peeled fresh ginger
• 1 teaspoon of salt
• ¾ teaspoon crushed red pepper
• ½ teaspoon freshly grated nutmeg
• ½ cup finely chopped cilantro

 In a large, heavy, nonreactive pan, combine the tomatoes, apricots, onion, vinegar, sugar, ginger, garlic, salt, red pepper and nutmeg. Cover, set over medium heat and bring to a simmer. Uncover and cook, stirring often, until the relish has thickened and is reduced to 4 cups, 30 to 40 minutes. Remove from heat and cool. The relish can be prepared up to 1 week ahead. Return it to room temperature. Stir the cilantro into the relish and adjust the seasoning just before serving.

I was there once, just after their opening, and was excited to go back again! It was a busy Saturday night, and when we asked our waiter to suggest an appetizer, he told us about the Kabocha Squash and Ricotta Bruschetta. It didn’t sound that interesting but we made friends with the couple at the next table, and they were also raving about this dish. When I took my first bite….Mmmmmm. It was sweet and salty, crunchy and smooth. So many textures….just the way I love to eat. Uncomplicated  food and filled with so much Flavor.

I couldn’t wait to try it myself at home! Since Sunday is my cooking day, here is my Sunday recipe. There is a secret to this recipe and the waiter shared it with me. Caramelized onions. Yes…totally one of my favorite flavorings. Jean-Georges was so ingenius to combine the deeply roasted squash with the sweet caramelized onions. Heaven in a bite.  You’re gonna love this!!

Kabocha Squash and Ricotta Bruschetta 2 pounds squash ( Kobucha or Butternut), skin removed and cut into small chunks

3 tablespoons maple syrup

2 tablespoons olive oil

Salt and freshly ground pepper

Fresh Ricotta cheese

1 baguette sliced into rounds, tossed with olive oil, and toasted on a baking sheet

Preheat oven to 350 degrees. Lay the squash on a baking sheet and toss with maple syrup, olive oil, salt and pepper. Let it bake in the oven until soft, about 1 hour. Remove and place in a bowl. Mash with a fork until smooth.

Caramelized Oions: Makes about 1 cup:

2 tablespoons olive oil

4 cups thinly slice yellow onion

¼ teaspoon herbes de Provence, crumbled

1 teaspoon sugar

1 teaspoon salt

In a large, heavy skillet over low heat, warm the olive oil. Add the onions, herbes de Provence, sugar and salt. Cover and cook stirring occasionally, until the onions are golden and juicy, about 30 minutes. Uncover the skillet and cook, stirring occasionally, until the onion juices have evaporated, 10-15 minutes. Add a bit of  water if the onions dry out.  Raise the heat slightly and cook, stirring often, until onions are lightly and evenly browned, another 10-15 minutes. Remove from the heat and cool slightly.

Stir the onions into the squash and mix well until combined.

To assemble, spread ricotta onto bread and top with squash mixture. Serve immediately.

Being in the food industry for as long as I have, I’ve become friendly with so many amazing chefs and have watched their careers begin from ground zero and then soar 20+ years later. One of those extraordinary chefs is Wayne Nish.

I ran into Wayne a few months ago at the 30^th anniversary for De Gustibus, the cooking school at Macy’s Herald Square. We both taught at the school. I hadn’t seen him in a few years- since he closed his renowned restaurant March.

Wayne Nish has the distinct honor of having a total of 20 stars bestowed upon him by The New York Times over the past 20 years, as well as a Michelin star and countless other awards. An impressive feat for a man who created his own culinary education by tearing through Larousse Gastronomique, the culinary encyclopedia that taught him the nuances of pulling off a flawless béchamel and gloveboning his own poultry. Such was the foundation of Nish’s career, one which has spanned nearly three decades and a considerable range of cuisines.

He has been cooking in Singapore the last few years, at Prive and The Screening Room, but now he’s back in NYC and working on a new project. I asked him if he would come cook with me and catch up on our lives. Besides it was a good excuse for me to learn from a master chef!!!

It was more than pleasure cooking with Wayne….it was mind blowing exciting for me to be in my home kitchen with him. He taught me so many little tips and tricks. I had never made fregola before, and he showed me how easy it is to cook this Italian grain. (see recipe below).

We also slow roasted salmon, which I had never done before.  The philosophy is that when you slow roast a fatty fish like salmon, the collagen melts at the same rate that the protein transforms from raw to cooked. It comes out very tender and fully cooked through. Wayne calls it sex in the mouth…. Oooh I like that phrase…and yes, that’s what it tasted like. You’ve got to try it!!!

FRICASSE OF OYSTERS AND CLAMS WITH SPINACH AND FREGOLA:

3/4 cup fregola

2 cups chicken or vegetable stock

1 lb of clams and oysters

1 small onion, sliced into rounds

1 cup beer

1 bay leaf

½ lb spinach

Chives and chervil for garnish

Bring 2 cups of chicken or vegetable broth to a boil, then stir in 3/4 cups of fregola. Let it simmer for 12-15 minutes, stirring occasionally, until done. Drain well and set aside in a bowl.

In a med sized pot with a lid, place shellfish, sliced onion, beer, and bay leaf. Add the fregola to the pot.

Let the seafood cook until the shells open (discard any that do not open).

Steam spinach in the microwave for 2 minutes.

Transfer the seafood and fregola to a bowl and garnish with the spinach, chives and chervil.

Serve with warm bread to soak up the sauce.

Pears are so in season now… juicy and ripe and they combine perfectly with cheese, but especially with Roquefort…the strong smelly kind. The saltiness of the cheese and smooth sweetness of the pear send a riot of flavors throughout my mouth and then when you add the crunchiness of the pistachios and the bitterness of the frisee and chicory lettuces combined with a marvelous sherry vinaigrette…it’s all heavenly.  And so so easy. Serve this winter salad as a first course. Your guests will love it.

FRISEE, ROQUEFORT AND PEAR SALAD WITH PISTACHIOS
(Serves 4-6)

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ cup cold-pressed extra-virgin olive oil

6 ounces frisee

6 ounces red-leaf lettuce

6 ounces chicory

Freshly-ground black pepper

½ cup (about 4 ½ ounces) shelled pistachios, toasted and roughly chopped

¼ pound Roquefort cheese, preferably imported, crumbled

1 large ripe but firm pear, such as Bartlett, cored, peeled and cut into ½-inch chunks

In a small bowl, whisk together the vinegar, mustard and salt. Gradually whisk in the oil; the dressing will thicken.

In a large bowl, toss together the frisee, red-leaf lettuce, chicory and the dressing. Season generously with pepper.

Divide the salad among serving plates. Scatter the nuts, cheese, and pear chunks over the salads and serve immediately.