Ciabatta / GF Burger Buns
Grassfed Ground Beef
Harlequin Produce - Arlee
Towne's Harvest Garden - MSU, Bozeman
Catamount Farm - Belgrade
Three Hearts Farm - Bozeman
On the Rise Bread Co. - Bozeman / Sister's GF Bakery - Belgrade
Mission Mountain Food Enterprise Center - Ronan
Yellowstone Grassfed Beef - Bozeman (make up for last week)
Catalan Bread with Tomato
I was first introduced this simple dish from a Catalan friend who eats it nearly every morning for breakfast. Called "Pa Amb Tomàquet" in Catalan, or "Pan con Tomate" in Spanish, it can be made as a light meal, snack, or accompaniment. This version is straight out of the latest issue of Cook's Illustrated. Serves 4-6.
2 large ripe tomatoes, halved through equator
1/2 tsp table salt
1 loaf ciabatta, halved lengthwise horizontally, then cut into 2-in slices
1 large garlic clove, peeled and halved crosswise
3 Tbs extra-virgin olive oil, plus extra for serving - use a fresh, robust, high-quality olive oil
Flake sea salt
Place box grater in medium bowl. Rub cut side of tomatoes against large holes of grater until tomato flesh is reduced to pulp (skins should remain intact). Discard skins. You should have about 1 1/2 C pulp. Stir in table salt.
Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet and arrange bread slices cut side up on rack. Broil until browned, crisp, and starting to char at edges, 2-4 min. Rub toasts with cut side of garlic (apply more pressure for more-potent flavor; rub lightly for delicate flavor).
Arrange toasts on serving plate. Distribute tomato pulp evenly among toasts and spread to edges. Drizzle with oil and season lightly with flake sea salt. Serve immediately, passing extra oil and sea salt separately.
Egg Gratin with Swiss Chard & Tomato
A delicious way to enjoy summer produce for any meal of the day. Similar to a quiche, but instead of a crust, you'll use cheese to make a crispy exterior. Adapted from America's Test Kitchen. Serves 4-6.
3 Tbs unsalted butter, plus extra for dish
2 1/2 oz Manchego cheese, grated (1 1/4 C)
8 oz chopped tomatoes, or cherry tomatoes
Salt and pepper
2 garlic cloves, minced
8 oz Swiss chard, rinsed and cut into 1/2-inch pieces
2 Tbs cornstarch
1 1/4 C half-and-half
4 large eggs
1/4 C fresh basil, sliced or chopped
Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 F. Grease bottom and sides of an oven-safe gratin dish or square baking dish with butter and sprinkle 1/4 C Manchego evenly over bottom and sides of dish. Melt 1 Tbs butter in 10-inch skillet over medium-low heat. Add tomatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook until tomatoes begin to break down and release their liquid, 3-5 min; transfer tomatoes to prepared dish and distribute evenly.
Wipe skillet clean with paper towels and melt remaining 2 Tbs butter over medium-low heat. Add garlic and cook, stirring occasionally, until lightly golden, about 2 min. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 min. Uncover and cook, stirring frequently, until liquid evaporates, about 1 min. Transfer chard to gratin dish and spread evenly over tomatoes.
Whisk cornstarch and 1/2 tsp salt together in medium bowl. Whisk in half-and-half, eggs, and 3/4 C Manchego, and basil until thoroughly combined. Pour egg mixture over tomatoes and greens. Sprinkle with remaining 1/4 C Manchego. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30-40 min, rotating dish halfway through. Turn on the broiler and transfer dish to the top rack of the oven. Broil gratin until cheese is golden brown, ~2 min. Remove and let cool until custard has set up, ~5 min.
Need Burger Buns? Slice up the Ciabatta Loaf...
The ciabatta loaf can be cut into whatever size and shape buns you need for burgers, sandwiches, etc. To prep for lentil or beef burgers, cut to into ~3" lengths, then halve horizontally to open. Spread both sides lightly with butter or olive oil and grill or broil until toasted to your liking. BTW: On the Rise doesn't use any preservatives in their bread, so if you don't expect to eat the loaf in the next 4-5 days, I recommend freezing it and thawing as needed.
Additional Recipes & Suggestions
Basil Aioli for your burgers, sandwiches, dip, etc.
This Watermelon, Feta & Mint salad is just as good with basil!
Heirloom Tomato Concassé with Swiss Chard - the NYTimes Cooking site has a paywall. If you're interested in this recipe, message me and I'll send you a copy!
Try this recipe for Pesto Bruschetta with basil and chard!