Heirloom Tomato Salad
1 pound (16 ounces) fresh heirloom or vine-ripened tomatoes
12 large fresh basil leaves
2 to 3 fresh garlic cloves
8 ounces Camembert cheese
? cup red wine pear vinegar or red wine vinegar
1 tablespoon smooth Dijon mustard
? teaspoon granulated sugar
Sea salt and freshly ground black pepper
1 cup best-quality extra-virgin olive oil
Cut the stems out of the tomatoes. If they are large, halve them horizontally. Holding them, one at a time and cut-side down, over the sink, gently squeeze until most of the seeds come out. Place them on a cutting board and cut them in fourths if they are small, or eighths if they are large. Place in a large glass bowl.
Finely chop 8 leaves of basil and measure it. You should have 2 tablespoons. Sprinkle the chopped basil on top of the tomatoes. Push the garlic through a press and measure it. You should have 2 teaspoons. Sprinkle the garlic on top of the basil. Using a sharp serrated knife, trim most of the rind from the cheese. Slice it into 16 equal segments, and place them on top of the garlic.
In a medium-size glass jar with a lid, combine the vinegar, mustard, sugar, and salt and pepper to taste. Using a narrow whisk or a spoon, stir well. Screw the lid onto the jar and shake well. Remove the lid, add the olive oil to the vinegar mixture, screw the lid back on, and shake vigorously, or until the dressing is completely emulsified.
Pour the dressing over the ingredients in the bowl and gently toss the salad. Cover the bowl with plastic wrap and chill the salad at least 4 hours, or up to 24 hours, before you serve it.
When you are ready to serve the salad, place it in a pretty bowl, sprinkle lightly with a bit more salt and a grating of black pepper, and arrange the remaining whole basil leaves on top, as a garnish.
Arch’s Flapjacks
? cup small-curd cottage cheese
1 large egg
1 cup buttermilk
2 tablespoons vegetable oil (preferably safflower or canola)
1? cups all-purpose flour
2 teaspoons baking powder
? teaspoon baking soda
? teaspoon salt
1 tablespoon granulated sugar (optional)
Additional vegetable oil or clarified butter
Butter, maple syrup, and/or fruit preserves
Whirl cottage cheese in blender. In a large bowl, beat together the egg, buttermilk, and oil. Stir in the cottage cheese and set aside.
Sift together the flour, baking powder, baking soda, salt, and sugar, if using. Add to egg mixture and stir with a large wooden spoon just until combined. If mixture is too thick, add 2 to 3 tablespoons more buttermilk.
Heat a tablespoon of oil or clarified butter on a griddle or in a skillet over medium heat until the oil ripples. For each flapjack, pour in a bit less than ? cup batter. Cook flapjack until it is covered with bubbles and dry around the edges. Turn and cook the other side until it is golden brown.
Serve immediately with butter and toppings.
Figgy Piggy
Two 1 pound pork tenderloins, marinated overnight in Dijon Marinade (see below)
Figgy Stuffing
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1
/
3
pound prosciutto, cut in strips
2 tablespoons best-quality extra-virgin olive oil
? cup dry white wine
Dijon Marinade
? cup smooth Dijon mustard
2 tablespoons pressed or minced garlic
? cup dry red wine
2 tablespoons dried thyme leaves, crushed
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
? cup best-quality extra-virgin olive oil
1 bay leaf
For Dijon marinade: Using a wire whisk, mix together the mustard, garlic, wine, thyme, pepper, and sugar in a 9-by-13-inch glass pan. Whisking constantly, mix in the olive oil until the mixture emulsifies. Slip the bay leaf under the surface of the mixture.
Using a sharp knife, remove the silver skin and fat from the tenderloins. Pat them dry, then place them in the marinade. Turn them to make sure they are evenly coated. Cover the pan tightly with plastic wrap and place in the refrigerator to marinate overnight.
Figgy Stuffing
2 shallots, peeled, trimmed, and chopped
1 tablespoon best-quality extra-virgin olive oil
