Global Connections presents

Tuscan Summer Cooking

Chef Jamie Callison July 25. 2017 at 6:00pm

Find more upcoming online events at connections.wsu.edu

italian inspired crostini

The inspiration for most of these crostini came from a little restaurant in florence, Italy, called Enoteca Coquinarius Wine Bar. This is one of my favorite restaurants with an intimate, cozy dining room, an incredible wine selection, and friendly service. These are my versions using as many local ingredients as possible to bring back the essence of food in Italy. Be inspired to come up with your own creations.

crostini bread The bread for crostini is used as a vehicle to transport great ingredients. Start with artisan-style bread or your favorite baguette.

12 baguette slices 3 tablespoons olive oil

preheat broiler. brush baguette slices on one side with olive oil. broil oil-side up until golden brown.

makes 12 crostini

brie, wsu honey, and toasted almond crostini

Pictured on facing page and page 41. Just barely melted Brie, crunchy toasted almonds, and a thin slice of juicy pear are the perfect backdrop for a drizzle of sweet honey.

4 ounces brie, thinly sliced 12 crostini slices ¼ cup toasted almonds 1 ripe pear, thinly sliced 2 tablespoons wsu honey, or your favorite honey

preheat broiler. place a thin slice of brie on toasted side of crostini. broil just until cheese begins to melt. top with pear slices, sprinkle with toasted almonds, and drizzle with honey.

makes 12 crostini

(continued)

42 small plates small plates 43 italian inspired crostini italian tomato and homemade ricotta crostini (continued) Pictured on page 42. You’ll be surprised how easy it is to make ricotta cheese and convinced by the flavor that it’s worth it. However, store-bought ricotta can be substituted. drunken goat cheese and fig preserve crostini

1 cup halved teardrop, grape, or cherry tomatoes Pictured on page 42. Creamy and tangy cheese, sweet distinctive fig preserves, and refreshing mint 1 tablespoon olive oil combine to make this unforgettable. The cheese is named for the process of immersing it in wine for ½ teaspoon minced garlic several days before aging. kosher salt fresh ground black pepper 4 ounces drunken goat cheese, thinly sliced ¾ cup homemade ricotta cheese (recipe follows) 12 crostini slices 12 crostini slices ¼ cup fig preserves 1 tablespoon thinly sliced (chiffonade) basil 6-12 mint leaves, depending on size

stir together tomatoes, olive oil, and garlic. season with salt and pepper and let it sit for 20 minutes. preheat broiler. place a thin slice of goat cheese on toasted side of crostini. spread a thin layer of ricotta on toasted side of crostini, top with marinated tomatoes, and broil just until cheese starts to melt. top with a teaspoon of fg preserves and a mint leaf. garnish with basil. makes 12 crostini makes 12 crostini

cougar gold cheese, caramelized onion, bacon, homemade ricotta cheese and sun-dried tomato crostini

The longer you drain the ricotta, the drier it will be. Pictured on page 42. The sweet flavor of caramelized onions contrasts with the sharp edge of Cougar Gold Cheese and sun-dried tomatoes for a richlyflavored crostini. 1½ cups whole milk ½ cup whipping cream 1 tablespoon olive oil ¼ teaspoon kosher salt 2 cups thinly sliced onions 1 tablespoon lemon juice kosher salt 1½ teaspoons distilled white vinegar fresh ground black pepper 2 slices cooked bacon, crumbled cut a piece of cheesecloth approximately twenty inches square. 12 crostini slices 4 ounces thinly sliced cougar gold cheese, slowly heat milk, cream, and salt in a nonreactive saucepan over medium heat to 180°f. once or artisan-style sharp cheddar cheese at temperature, maintain heat and stir occasionally for 5 minutes. remove from heat and gently 2 tablespoons chopped sun-dried tomatoes stir in lemon juice and vinegar. let it stand for 20 minutes without stirring (to avoid curdling). chopped chives rinse cheesecloth and fold into two layers; place in a fne mesh strainer in a bowl large enough so the liquid will not touch the bottom of strainer. gently pour curds into the cheesecloth, preheat broiler. sauté onions in olive oil over medium heat, stirring occasionally until taking care to not break up curds. tie ends of cheesecloth together and hang over strainer browned and caramelized, about 10 minutes. season with salt and pepper and stir in bacon. about 5 minutes. remove ricotta from cheesecloth and place in a bowl. refrigerate, uncovered, place a slice of cheese on toasted side of crostini. broil just until cheese starts to melt. until ricotta has cooled, then cover. top with caramelized onion mixture, sun-dried tomatoes, and chives.

makes ¾ cup makes 12 crostini

44 small plates small plates 45 glazed beet, goat cheese mousse, and arugula salad with champagne vinaigrette

The inspiration for this salad came from the wonderful organic beets and greens grown at the WSU organic farm. Individual servings can be prepared on plates or you can make one large salad.

4 cups arugula ¼ cup plus 2 tablespoons champagne vinaigrette (see page 208) glazed beets (recipe follows) goat cheese mousse (recipe follows) ¼ cup roasted pistachios just prior to serving, lightly toss arugula with ¼ cup of the champagne vinaigrette and divide it into four equal portions on plates. top each salad with beets. using two spoons, shape goat cheese mousse into four egg shapes (quenelle) and place on top of beets. spoon remaining champagne vinaigrette around each plate and sprinkle pistachios on top of salad and around plate. makes 4 servings

glazed beets

2 cups peeled and diced beets (4 medium) 1 tablespoon olive oil 1½ teaspoons sugar kosher salt sauté beets in olive oil over medium heat for 2-3 minutes. add sugar and salt to taste. cook, stirring occasionally, for 10 minutes. add water to measure halfway up sides of beets, cover, and steam just until beets are fork tender and water is mostly evaporated, about 5 minutes. makes 1-1½ cups

spoon feed Always taste vegetables before cooking and seasoning them. Depending on their freshness and sugar or starch level, the cooking time will vary. Sometimes when you start with great products no cooking is even necessary. WSU organic farm beets are sometimes so fresh that I simply peel and slice them, then season with olive oil, lemon, kosher salt, and fresh ground black pepper.

(continued)

70 salads and soups sal ads an d s o u p s 71 heirloom tomato caprese salad with artichoke croutons glazed beet, goat cheese mousse, and arugula salad with champagne vinaigrette Crispy fried artichoke hearts add an unusual twist to classic Caprese salad. (continued)

8 ounces buffalo mozzarella 2 medium heirloom or vine ripened tomatoes goat cheese mousse 2 cups arugula

¹⁄3 cup lemon olive oil (see page 208) ½ cup goat cheese artichoke croutons (recipe follows) 2 tablespoons mascarpone cheese 4 teaspoons balsamic glaze (available in vinegar section of many grocery stores) 1 tablespoon cream cheese 1 tablespoon thinly sliced (chiffonade) fresh basil 1 teaspoon chopped fresh thyme kosher salt ½ teaspoon finely chopped garlic fresh ground black pepper kosher salt fresh ground black pepper slice mozzarella and tomatoes into ¼ inch slices so you have 12 slices of each. toss arugula with 2 tablespoons lemon olive oil and arrange on four plates. arrange 3 to 4 artichoke whip all ingredients together until thoroughly combined; season with salt and pepper. croutons over arugula. alternate slices of tomato and mozzarella on each plate around salad; refrigerate until needed. drizzle with remaining lemon olive oil and balsamic glaze. garnish with basil chiffonade and season with salt and pepper. makes ½ cup

makes 4 servings dill garlic cougar cheese apple potato salad artichoke croutons

Apples and potatoes are a surprise combination in this salad featuring the unique and 1 can (14 ounces) quartered artichoke hearts packed in water, drained delicious flavor of Dill Garlic Cougar Cheese. This is also a great salad served with ½ cup flour barbecued ribs or gilled chicken. 2 e g g s 1 cup panko breadcrumbs 1¼ cups small diced yukon gold potatoes (about 3 medium) ½ teaspoon kosher salt ¹⁄3 cup champagne vinaigrette (see page 208) ¹⁄8 teaspoon fresh ground black pepper 1¼ cups peeled and small diced crisp, slightly tart apple (about 1 medium) canola oil, for frying 3 ounces (¾ cup) small diced or crumbled dill garlic cougar cheese, or havarti dill cheese trim about ¼ inch off the top of the artichoke quarters. remove excess moisture by lightly kosher salt pressing between paper towels. put four, eggs, and panko in three separate shallow containers. stir salt and pepper into four and whisk eggs until smooth. bread artichokes by dredging in cover potatoes with cold salted water in a saucepan. bring to a boil, reduce heat to a simmer, four, shaking off excess, then dip into eggs before transferring to panko. cover artichokes and cook just until potatoes are tender but not too soft, about 4 minutes. drain but do not rinse completely and pat lightly to adhere. heat about two inches canola oil in a high-sided saucepan potatoes. cool to room temperature. gently stir together potatoes and champagne vinaigrette. over medium heat to 350°f. use a fry thermometer or a deep-fat fryer with a thermostat to add apples and cheese and stir gently; season with salt. refrigerate until ready to serve. ensure the oil does not get too hot. fry breaded artichokes in oil until golden brown and crisp; transfer to paper towels to drain. serve immediately. makes 6 servings (3 cups)

makes about 16-18 croutons

72 salads and soups salads and s o u p s 73 herb roasted vegetables parsnip and celery root puree

Pictured on page 160. A classic and always tasty way to cook vegetables, these roasted fresh-from- Creamy and comforting best describes this winning combination of sweet parsnips and distinctly the-farm morsels complement any meat, chicken, or seafood. The high temperature lightly browns flavored celery root. them, giving a caramelized flavor. You can also fold these vegetables into cooked pasta and top with grated Parmesan cheese. 2 medium parsnips (about 8 ounces) 1 celery root (about 1 pound)

1 medium zucchini, medium diced (about 1½ cups) ¹⁄3 cup half-and-half, warmed 1 medium yellow squash, medium diced (about 1½ cups) kosher salt 1 medium red bell pepper, medium diced (about 1¼ cups) fresh ground black pepper 2 tablespoons olive oil ground nutmeg kosher salt fresh ground black pepper preheat oven to 400°f. ½ red onion, diced (about 1 cup) 1 cup halved cherry tomatoes peel parsnips and cut into 1-inch pieces; cover with cold salted water in a medium saucepan. 1 tablespoon finely chopped garlic rinse celery root to remove excess dirt. peel and cut into 1-inch pieces. add to parsnips. bring to 2 teaspoons finely chopped fresh thyme boil, reduce heat, and simmer until vegetables are soft and mash with little resistance, about 1 teaspoon finely chopped fresh rosemary 15-20 minutes. drain, then puree in a food processor or with an immersion blender until smooth. add half-and-half to puree, mixing until smooth; season with salt, pepper, and nutmeg. preheat oven to 400°f. makes 4 servings (3 cups) toss zucchini, yellow squash, and red pepper with 1 tablespoon olive oil. transfer to a baking sheet; season with salt and pepper. roast until vegetables are lightly browned and tender, about 20 minutes. remove and cool 5 minutes; transfer to a bowl. spiced pecans sauté onions in remaining 1 tablespoon olive oil until lightly browned and caramelized, about 1 tablespoon butter 5 minutes. add cherry tomatoes, garlic, thyme, and rosemary and cook over low heat just until 1 tablespoon brown sugar tomatoes begin to soften, about 3 minutes. pinch paprika pinch cayenne gently stir together roasted vegetable and onion and tomato mixture. ¹⁄8 teaspoon kosher salt 1 cup pecans makes 4 servings (3 cups) 2 tablespoons red wine vinegar

preheat oven to 350°f.

melt butter in a small sauté pan. add brown sugar, paprika, cayenne, and salt and stir over medium heat until sugar has dissolved. add pecans and cook, stirring until they begin to lightly brown, about two to three minutes. add vinegar and cook until liquid is absorbed, about one minute. transfer pecans to a baking sheet lined with parchment paper or lightly coated with vegetable spray and bake until browned and fragrant, about 10 minutes.

makes 1 cup

162 sides s i d e s 163 bistecca alla fiorentina (t-bone steak florentine) porcini mashed potatoes alla grant with porcini mashed potatoes alla grant, parmigiano tomatoes, and roasted asparagus WSU alumni Dave and Debbie Grant visited me in florence, Italy, while they were participating in a WSU alumni food and wine tour of Tuscany. Recently we had a reunion and Debbie prepared Pictured on page 132. An incredible family-run restaurant in florence, Italy, called Ciro and Sons incredible porcini potatoes. This inspired me to do my own version and is why I named them inspired this recipe. This is usually the frst and last restaurant I visit while in florence, not only because Porcini Potatoes alla Grant. of their amazing food, but because every guest feels like a part of their family. Executive Chef Salvatore Urbano chooses only the fnest local ingredients and he and his staff prepare them simply to showcase ¾ ounce (1 cup) dried porcini mushrooms the food in its most natural form. It changed the way I prepare steak. In florence the steak is seared 2 tablespoons butter to perfection, very rare, and sliced and fnished with great olive oil and fnishing salt. It’s then served ½ teaspoon minced garlic family style on a wooden board. I think steak should be a celebration to share with family and friends. 2 teaspoons finely chopped thyme 2 teaspoons finely chopped chives

2½ pounds wsu t-bone steak, or other premium beef, 1½ pounds yukon gold potatoes approximately two inches thick 1 cup half-and-half, warmed 1 tablespoon olive oil ½ teaspoon kosher salt 2 teaspoons kosher salt fresh ground pepper fresh ground black pepper extra-virgin olive oil rinse mushrooms, cover with hot water, and allow to sit 15 minutes. drain, squeezing maldon salt or favorite finishing salt mushrooms to remove excess moisture, and chop fnely. cook mushrooms, garlic, thyme, and porcini mashed potatoes (recipe follows) chives in butter over medium heat until softened. cut potatoes into quarters and cover with parmigiano tomatoes (recipe follows) cold salted water in a saucepan. bring to a boil, reduce heat, and simmer until potatoes are soft roasted asparagus (see page 174) and mash easily with a fork. drain the potatoes, allowing them to sit in the colander for a few minutes. mash potatoes. slowly add half-and-half, mixing until it is smooth but still has a little preheat grill to medium heat. rub both sides of steak with olive oil; season with salt and pepper. texture. add mushroom mixture; season with salt and pepper. grill steak for about 5 minutes, rotate 90 degrees to make grill marks in the shape of a diamond; turn and repeat process. cook to desired doneness, lowering the heat if the steak is getting too makes 4 cups brown before it is done. remove steak from heat and rest at least ten minutes in a warm place. cut beef away from the bone and cut into slices. drizzle steak with extra-virgin olive oil and sprinkle with maldon or your favorite fnishing salt. serve steak on a wooden cutting board with parmigiano tomatoes porcini mashed potatoes alla grant, parmigiano tomatoes, and roasted asparagus. 4 roma tomatoes makes 4 servings 1 tablespoon olive oil kosher salt fresh ground black pepper ¼ cup grated parmigiano reggiano cheese

preheat broiler. slice a thin amount off the top and bottom of each tomato and place on a baking sheet; brush with olive oil and sprinkle with salt and pepper. sprinkle cheese on tomatoes. broil until cheese is melted and golden brown.

makes 4 tomatoes

130 meat and poultry meat and poultry 131 Scape pesto First test

1/2 cup Spanish almonds - marcono 1/2 cup Parmigiano Reggiano, fresh shredded 16 each garlic scapes, rough chopped 2 ounces fresh basil leaves 1/2 teaspoon kosher salt 3/4 cup olive oil

Put all of the olive oil, cheese, salt and 1/3 of the basil and scapes into a food processor and blend. Be careful not to over blend.

When smooth add another 1/3 of basil and scapes and blend until smooth. Be careful not to over blend.

Add remaining basil and scapes and blend until smooth. Be careful not to over blend.

Refrigerate or freeze until needed Yield: 1 1/2 cups Per Serving (excluding unknown items): 1442 Calories; 162g Fat (99.4% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 942mg Sodium. Exchanges: 32 1/2 Fat.

1 house made vanilla bean ice cream hazelnut cinnamon ice cream sandwiches with salted caramel sauce Pictured on pages 190 and 191. Whole milk or whipping cream can be substituted for the half-and-half. Be creative and try different ice cream flavors for sandwiching in the cookies. And if you’re ever in 2 cups half-and-half Pullman, don’t miss the opportunity to go to ferdinand’s Ice Cream Shoppe and try their “Grabber” 1 vanilla bean, split lengthwise ice cream sandwiches. 8 egg yolks

½ cup granulated sugar 4 ounces (²⁄3 cup) skinned hazelnuts ½ cup sugar bring half-and-half and vanilla bean to a boil in a saucepan; remove from heat. ¹⁄3 cup unsalted butter, softened remove vanilla bean and, when cool enough to handle, scrape seeds into a small bowl. 1 egg 1 cup flour whisk together egg yolks and sugar in a bowl. while whisking, slowly add heated 1½ teaspoons ground cinnamon half-and-half into eggs (tempering them so they do not curdle from the heat); 1 teaspoon baking powder return mixture to the saucepan. ¼ teaspoon salt 2½ cups house made vanilla bean ice cream (see page 188) cook over medium heat, stirring constantly, until mixture begins to thicken and or favorite ice cream, softened coats the back of a spoon (do not let mixture get too hot or eggs will curdle). 1 cup salted caramel sauce (see page 213) stir in vanilla bean seeds. finely chop hazelnuts and sugar in a food processor. cool to room temperature. refrigerate until chilled. whip butter until smooth; add hazelnut mixture and stir until evenly mixed. beat in egg. freeze custard in an ice cream machine according to manufacturer’s directions. in separate bowl, stir together four, cinnamon, baking powder, and salt. add to butter makes 2½ cups mixture and stir just until evenly combined. cover and refrigerate four hours.

preheat oven to 350°f. spoon feed Try some of these flavor variations: on a lightly foured surface, roll dough out to ¼-inch thickness. using a 3-inch round orange Cream: Add 4 teaspoons grated orange zest to the half-and-half and cutter, cut dough into 16 cookies and place on a baking sheet lined with parchment paper vanilla bean before boiling. or lightly coated with vegetable spray. bake just until light brown, about 10 minutes.

Cinnamon Chocolate: Stir 5 ounces bittersweet chocolate pieces or chips, 1 teaspoon transfer cookies to a rack and cool to room temperature. ground cinnamon, and ¹⁄8 teaspoon ground nutmeg to the hot thickened cream and egg mixture until melted and smooth. spread about ¹⁄3 cup vanilla ice cream on 8 cookies, spreading to edges; cover with another cookie and lightly press together. individually wrap cookies in plastic wrap and White Chocolate Rainier Cherry: Stir 5 ounces white chocolate pieces or chips into freeze until frm, at least 2 hours. hot thickened cream and egg mixture until melted and smooth. After cooling, stir in ½ cup or more pitted and chopped Rainier cherries, raspberries, or fruit of your choice. to serve, put sandwich on a plate; drizzle with salted caramel sauce or serve sauce on the side for dipping. Ginger Peach: omit vanilla bean and stir 2 tablespoons minced, peeled fresh ginger into half-and-half. After cooling, stir in ½ cup small diced fresh peaches. makes 8 sandwiches

188 desserts desserts 189