Bread and Tomato Salad
This recipe relies on the forgotten loaf, that loaf of bread you never got around to eating and the glorious flavor of vine ripe tomatoes. Put together quickly from just a few ingredients this a favorite summertime dish. Our sister company Roan Mills Bakery makes the bread for this one.
Ingredients
Serves 4-6 people
1 two kilo loaf of Roan Mills Bread
2 pounds of ripe tomatoes
1 bunch Kenter Canyon Farms basil
Olive oil
White wine vinegar
Salt and pepper to taste
Preparation
Prep: 10 min • Ready in: 10 min
Tear this loaf into irregular bite sized pieces and toss these bits with a little olive oil and sea salt before spreading them out on a sheet pan and putting them into a 350°F oven to dry out but not brown too much, about 20 minutes if you are working with fresh bread and just 10 minutes if your loaf is several days old. If your loaf has gotten rock hard, you can simply wet the loaf and revive it by letting it sit in a hot oven for 20 minutes. It will rehydrate but will need to be used within a few days.
While the bread is drying, chop the basil, slice the tomatoes into bite sized chunks toss together in a large bowl with olive oil, vinegar, salt and pepper. Once the bread bits are dry toss them into the bowl while still hot and toss the lot, adding more oil and vinegar and salt and pepper to taste. Let the salad rest for a little while so that the juices from the tomatoes can be absorbed by the bread. This makes a nice side for a mixed grill.
Recipe from the Kenter Canyon Farms test kitchen
Romesco Sauce
Our version of this popular sauce is so good that you may end up eating it with a spoon, in fact it can be transformed into a tasty soup by thinning it with a flavorful stock.
Ingredients
Makes 1 quart
½ cup toasted almonds
1 cup Roan Mills breadcrumbs
2 cups roasted red pepper strips. Roast up a full sheet pan because they are great to have around for sandwiches, pasta sauces and antipasti platters.
Juice from 1 lemon
2 cloves garlic, finely chopped
Salt and pepper
Flavorful stock to thin the sauce
Preparation
Prep: 10 min • Cook: 15 min • Ready in: 25 min
To toast almonds, place on sheet pan and leave them in a 350°F oven for about 8 minutes or until they smell fragrant.
To roast peppers, place them on broiler pan and broil on high until the skins blacken and blister, turn, using tongs, until they are roasted all around. Remove to a bowl and cover with plastic wrap to trap the steam from the hot peppers. Once they are cool enough to handle pull off the skin and stem and scrape out the seeds. Chop enough to make 2 cups and reserve the rest in a covered jar in the fridge. Roasted peppers can be used in sauces or sandwiches or stuffed with a savory filling and baked into a casserole.
Combine all the ingredients in a food processor and pulse into a sauce, adding some of the flavorful stock to achieve the desired texture. Depending on how you plan to use the sauce, the texture could be coarse or very smooth or thinned into soup.
Taste and adjust flavors with salt, pepper and olive oil as needed.
Recipe from the Kenter Canyon Farms test kitchen
Crostini with Romesco Sauce and Grilled Sausage
Pull together a simple dinner from just a few ready ingredients.
Ingredients
Serves 6 people
3 fennel sausages
1 cup romesco sauce
15 crostini
Olive oil for brushing
Good sea salt
Preparation
Prep: 5 min • Cook: 15 min • Ready in: 20 min
When the weather is hot, light up the grill and throw on some fennel sausages, while they crisp and cook to golden brown deliciousness, brush crisp crostini with olive oil and spread with a generous dollop of romesco sauce. Once the sausages are cooked, allow them to rest on a platter for five minutes before slicing into round pieces. Place a few pieces on top of the romesco crostini and serve them forth. These go down easy with a glass of cold beer.
Recipe from the Kenter Canyon Farms test kitchen
Navel Orange Sorbet
This is an easy treat to make and doesn’t require an ice cream maker to produce it. We sometimes use mixed citrus juice or individual varieties depending on what is in season. Blood orange makes a particularly dark and exotic version while tangerine boasts an intense orange hue. Serve with a slice of the fresh citrus and a few strands of the candied peel.
Ingredients
Serves 10-12 people
About 5-6 pounds of mixed citrus juiced and strained of pulp to make 4 cups
1 cup sugar
¼ cup vodka
Preparation
Prep: 10 min • Cook: 5 min • Ready in: 2 hr & 15min
Put 1 cup of the freshly squeezed juice into a heavy, non-corroding saucepan with the cup of sugar and heat over medium heat until sugar is dissolved. Mix this simple syrup into the remaining juice, add the vodka and allow mixture to cool to room temperature. Pour into a 9" x 12" glass baking dish. Place in freezer and leave to chill. After 20 minutes stir the mixture with a fork to break up the ice crystals that will form. Continue to stir the mixture every 20-30 minutes until the sorbet is ready. Cover with plastic wrap and place serving dishes in freezer to chill before plating. Garnish with a slice of the citrus on top. This will keep for weeks in the freezer. If you have an ice cream machine simply pour the cooled mixture into the machine and proceed according to manufacturer's directions.
Recipe from the Kenter Canyon Farms test kitchen