Pickles, Tomatoes, Bell Peppers and Chard!

We've gotten a lot of really tasty recipes from Sprouters recently.
Buon Appetit!

Bread & Butter Pickles
(from Diana Vincelli)
I slightly adapted this recipe from Gourmet Magazine via foodnetwork.com.
The pickles are delicious and crunchy! Makes about 4 pints.

1 ¼ pounds [Kirby] cucumbers, cut into ¼ “ slices
1 onion, sliced very thin (Vidalia)
2 Tablespoons Kosher salt
2 cups ice cubes
1 cup cider vinegar
1 cup sugar
¼ teaspoon tumeric
1 Tablespoon mustard seeds
½ teaspoon celery seeds
¼ teaspoon cayenne, or to taste

In a large bowl combine the cukes and onion, sprinkle with sale, and toss well.
Add the ice cubes, cover/weigh down with a plate and chill overnight in fridge.

Drain the mixture in a colander and rinse under cold water. In a saucepan bring the remaining ingredients to a boil, stirring. Add the cukes and onions, and bring just to a simmer, stirring.

Either:
• Transfer to a bowl and cool; chill covered for 24 hours. The pickles cam be made 1 week ahead and kept refrigerated, covered.
• OR Spoon the hot pickles into hot sterilized 1-pint Mason jars, filling the jars to within ½ inch of the top. Seal with lids and bands. Put the jars on a rack in a kettle and pour in enough hot water to cover them by 2 inches. Bring to a boil and cook, covered for 10 minutes. Transfer the jars with tongs to a rack and cool/ Label with date, and store in a cool, dark place.

Grilled Tomato-Bell Pepper Gazpacho

Makes 6 servings.
ingredients

3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes
1 (8- to 9-ounce) red bell pepper
1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
8 tablespoons extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tablespoons (or more) Sherry wine vinegar
2 teaspoons chopped fresh marjoram
3/4 teaspoon smoked paprika*
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions, cut into thin strips

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
preparation

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 11/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

Bon Appétit, August 2007

Molly Stevens

Swiss Chard and Salami Frittata
ingredients

6 large eggs
3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, minced
preparation

Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Bon Appétit, August 2007
from Molly Stevens
images by Mim