One of the best things about summer is the seasonal produce!
Chef Samantha Sanz of Talavera stopped by to talk tomatoes - here are the recipes from the show:
Summer Gazpacho
From the Kitchen of Talavera Chef Samantha Sanz
Ingredients:
4 ripe roma tomatoes, cut in wedges
1 poblano pepper diced
1 cup of piquillo peppers
1 red bell pepper diced
1 english cucumber peeled and diced.
1 garlic clove
1 small shallot diced.
2 tsp of aji Amarillo paste
1 lemon
Fresh minced parsley and chives (around 2 tsp)
About 3 tsp of sherry vinegar
Extra virgin olive oil
Method:
Place all the items in a blender, and blend with 2 cups of water. Let the vegetables puree well; finish by adding olive oil, sherry vinegar, lemon juice, salt and pepper to taste. Serve chilled and garnish with fresh herbs, avocado or tomatoes.
Summer Tomato Flatbread
From the Kitchen of Talavera Chef Samantha Sanz
Ingredients:
Naan bread or flat bread (your favorite brand)
2-3 small ripe heirloom tomatoes
1 ripe peach
fresh mozzarella
micro greens (basil or micro arugula works great)
extra virgin olive oil
sea salt
Method:
We make the flat bread in house, but if you are hosting a gathering this is the perfect appetizer - quick, easy and delicious! I use a panini press to heat up the flat bread but if you do not have a press you can put it in the oven with some olive oil until it nicely roasted. I recommend 7-10 mins at 350 degrees. Or even on a hot grill as well.
Slice the heirloom tomatoes very thinly and marinate them with some good olive oil, white balsamic vinegar and salt. Cut the peaches thinly in wedges and keep aside. Once the flat bread is roasted, brush the flat bread with olive oil; place the tomatoes, the sliced peaches and slices of the mozzarella on top. Garnish with some fresh micro greens; if you cannot find micro greens fresh basil and fresh arugula will also work! Once you have arranged your flat bread, cut into pieces and enjoy.
Zarzuela de mariscos
From the Kitchen of Talavera Chef Samantha Sanz
Ingredients:
3 bell peppers, seeded and sliced julienne
4 garlic cloves (minced)
2 spanish onions, finely chopped
2 pounds of crushed canned tomatoes
1 teaspoon of saffron threads
1 teaspoon of finely chopped rosemary
1 teaspoon of finely chopped thyme
1 teaspoon of finely chopped parsley
1 teaspoon of snipped chives
1 teaspoon of chili flakes
1 pack of chorizo espanol palacios (cut into slices.)
3 lbs of big clams
2 cups of water
2 cups of white wine
2 lbs of shrimp (peeled and deveined)
1 lbs of scallops
2 lbs of mussels
2 lbs of little neck clams
1 lbs of squid
1/2 cups of almond flour
2 lemons
1 cup of olive oil
Salt and pepper to taste
Method:
In a pot place some olive oil over medium heat; throw in the big clams, 1 garlic clove and the chili flakes. Once the garlic and chili flakes start releasing their aroma, deglaze with the 2 cups of white wine. Reduce the heat and add 2 cups of water. Cover the pot and let the clams open.
In a different pot, place the rest of the olive oil (about half a cup) over medium high heat. Sauté the onions, garlic, bell peppers, chorizo, rosemary, thyme and saffron. Let them caramelize and release their aroma. Once the vegetables have gotten some color, add the tomatoes. Continue cooking over low heat, stirring constantly.
Once the clams are opened, remove all the shells; place the liquid with the clams in a blender. Once the liquid is pureed, add the liquid to the other pot with the tomatoes. Continue stirring and letting those flavors infuse. Once the tomatoes and the veggies have given the stew some nice body and flavor add the seafood; start with the clams and mussels first, then the scallops, shrimp and last the squid. Let the seafood cook on medium heat for about 7 minutes until the clams are opened, and all the seafood is cooked. Season with salt and pepper and lemon juice. Serve immediately and garnish with the parsley and chives.. I recommend some lemons and nice rustic toasted bread on the side.
Talavera at Four Seasons Resort Scottsdale at Troon North
10600 East Crescent Moon Drive, Scottsdale, AZ 85262
480-513-5085
www.talaverarestaurant.com
