RECIPE

Heirloom Tomatoes with Herb Salad, Feta and Tomato Vinaigrette
Serves 6 1 cup chopped seeded plum tomatoes 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard ½ teaspoon minced garlic ½ cup plus 1 teaspoon extra-virgin olive oil 3 cups loosely packed, washed and spun dry fresh herbs, such as flat leaf parsley, basil, dill, chervil, etc 3 pounds mixed heirloom tomatoes, halved if small or cut into ½-inch wedges if medium or large 1 tablespoon fresh lemon juice 3 ounces feta or soft goat cheese, crumbled Combine the tomatoes, vinegars, mustard, garlic and ½ cup olive oil in a small saucepan, bring to a boil and simmer for 5 minutes. Let cool slightly, transfer to blender and purée until smooth. Add salt and pepper to taste and chill. Toss herbs with remaining tablespoon olive oil, the lemon juice and salt and pepper to taste. Arrange one fourth of the tomatoes on each of six plates and drizzle with some of the dressing. Top with a mound of the herb salad and some of the cheese. Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton

Heirloom Tomatoes with Herb Salad, Feta and Tomato Vinaigrette

Serves 6

1 cup chopped seeded plum tomatoes
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon minced garlic
½ cup plus 1 teaspoon extra-virgin olive oil
3 cups loosely packed, washed and spun dry fresh herbs, such as flat leaf parsley, basil, dill, chervil, etc
3 pounds mixed heirloom tomatoes, halved if small or cut into ½-inch wedges if medium or large
1 tablespoon fresh lemon juice
3 ounces feta or soft goat cheese, crumbled

Combine the tomatoes, vinegars, mustard, garlic and ½ cup olive oil in a small saucepan, bring to a boil and simmer for 5 minutes. Let cool slightly, transfer to blender and purée until smooth. Add salt and pepper to taste and chill.

Toss herbs with remaining tablespoon olive oil, the lemon juice and salt and pepper to taste. Arrange one fourth of the tomatoes on each of six plates and drizzle with some of the dressing. Top with a mound of the herb salad and some of the cheese.

Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton

Linguine with Asian Clam Sauce
Serves 4 ¼ cup extra-virgin olive oil 2 ounces thinly sliced pancetta, cut into strips 1 tablespoon finely grated fresh gingerroot 4 garlic cloves, minced 1 tablespoon Chinese fermented black beans, soaked for 5 minutes in cold water, drained and chopped 2 teaspoons sugar 2 tablespoons low sodium soy sauce 3 tablespoons sherry 2 cups low sodium chicken broth 30 small (about 2-inch) hard-shelled clams, scrubbed well ¾ pound linguine 1 tablespoon cornstarch, mixed with 2 tablespoons water ½ cup finely chopped scallions (the white and green part) 2 teaspoons Asian sesame oil Chiles as garnish Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil over moderate heat. Add the pancetta and cook stirring for 3 minutes. Add gingerroot, garlic, and black beans and cook, over low heat, stirring for 1 minute. Add sugar, soy sauce, sherry, chicken broth and clams. Cover and cook over high heat, transferring the clams with tongs as they open to a bowl. Discard any clams that do not open. Let the opened clams cool until they can be handled. Remove them from the shells and chop them. Add the linguine to the boiling water and cook for 8 to 10 minutes or until al dente. Bring the mixture in the clam pot to a boil. Stir the cornstarch mixture and whisk it in. Simmer for 1 minute and stir in the clams, any juice from the clam bowl, the scallions, sesame oil, and the pasta. Toss well and serve. Garnish with fresh chiles. Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton

Linguine with Asian Clam Sauce

Serves 4

¼ cup extra-virgin olive oil
2 ounces thinly sliced pancetta, cut into strips
1 tablespoon finely grated fresh gingerroot
4 garlic cloves, minced
1 tablespoon Chinese fermented black beans, soaked for 5 minutes in cold water, drained and chopped
2 teaspoons sugar
2 tablespoons low sodium soy sauce
3 tablespoons sherry
2 cups low sodium chicken broth
30 small (about 2-inch) hard-shelled clams, scrubbed well
¾ pound linguine
1 tablespoon cornstarch, mixed with 2 tablespoons water
½ cup finely chopped scallions (the white and green part)
2 teaspoons Asian sesame oil
Chiles as garnish

Bring a large pot of salted water to a boil.

In a large saucepan, heat the olive oil over moderate heat. Add the pancetta and cook stirring for 3 minutes. Add gingerroot, garlic, and black beans and cook, over low heat, stirring for 1 minute. Add sugar, soy sauce, sherry, chicken broth and clams. Cover and cook over high heat, transferring the clams with tongs as they open to a bowl. Discard any clams that do not open. Let the opened clams cool until they can be handled. Remove them from the shells and chop them.

Add the linguine to the boiling water and cook for 8 to 10 minutes or until al dente. Bring the mixture in the clam pot to a boil. Stir the cornstarch mixture and whisk it in. Simmer for 1 minute and stir in the clams, any juice from the clam bowl, the scallions, sesame oil, and the pasta. Toss well and serve. Garnish with fresh chiles.

Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton

Stromboli
1 tube (11 ounces) refrigerated french bread loaf* 1 teaspoon Italian seaqsoning 6 ounces thinly sliced ham ½ (10-ounce package) frozen spinach, thawed and squeezed dry ½ cup of Parmesan cheese ½ cup shredded mozzarella or provolone cheese 1 egg beaten with 1 teaspoon water Marinara sauce, optional Preheat oven to Convect Bake at 325 degrees F. Unroll the French bread dough. Cut in half to create two rectangles (approximately 6x12 inches each). Lay dough with narrow edges at top and bottom. Sprinkle dough evenly with Italian seasoning. Place ham slices over dough, leaving 1 inch of dough uncovered down the right edge. Sprinkle half of spinach over ham; sprinkle half of both cheese over spinach. Roll dough like a jellyroll, starting with the long side on the left. Pinch shut and place seam side down on cookie sheet sprayed with non-stick coating. Repeat with other piece of dough. Brush with egg wash. Cut 4-5 diagonal slashes across the top of each roll. Convect bake at 325 degree F. for 25-30 minutes of until browned. Serve with marinara sauce, if desired. *Use refrigerated bread dough to save time or substitute the equivalent of one loaf of your own homemade French bread dough Rescipe provided by Jenn-Air

Stromboli

1 tube (11 ounces) refrigerated french bread loaf*
1 teaspoon Italian seaqsoning
6 ounces thinly sliced ham
½ (10-ounce package) frozen spinach, thawed and squeezed dry
½ cup of Parmesan cheese
½ cup shredded mozzarella or provolone cheese
1 egg beaten with 1 teaspoon water Marinara sauce, optional

Preheat oven to Convect Bake at 325 degrees F.

Unroll the French bread dough. Cut in half to create two rectangles (approximately 6x12 inches each). Lay dough with narrow edges at top and bottom. Sprinkle dough evenly with Italian seasoning. Place ham slices over dough, leaving 1 inch of dough uncovered down the right edge. Sprinkle half of spinach over ham; sprinkle half of both cheese over spinach.

Roll dough like a jellyroll, starting with the long side on the left. Pinch shut and place seam side down on cookie sheet sprayed with non-stick coating. Repeat with other piece of dough.

Brush with egg wash. Cut 4-5 diagonal slashes across the top of each roll. Convect bake at 325 degree F. for 25-30 minutes of until browned. Serve with marinara sauce, if desired.

*Use refrigerated bread dough to save time or substitute the equivalent of one loaf of your own homemade French bread dough

Rescipe provided by Jenn-Air

Shrimp with Lemon-Garlic Butter
Olive Oil or vegetable oil for coating Spice Rub: 1 Tbsp sweet paprika 1 Tbsp garlic powder 1 Tsp lemon pepper OR freshly ground black pepper 2 Tsp salt 24 large shrimp about 1 lb weight, peeled and deveined Lemon Garlic Butter 1/2 cup salted butter Finely grated zest of 1 lemon Juice of 1 lemon 4 cloves of garlic, minced 1/4 Tsp cayenne pepper or more to taste 16 wooden skewers, soaked for 30 minutes OR metal skewers Prepare charcoal or gas grill for grilling over high heat Spice Rub Mix together the paprika, garlic powder, lemon pepper and salt in a small bowl. Coat shrimp with oil and sprinkle generously with spice rub. Curl up 1 shrimp, tucking the tail end inside, and thread onlto 2 parallel skewers. Repeat with the remaining shrimp, threading 3 shrimp onto each pair of skewers. Lemon-Garlic Butter Melt the butter in small saucepan over low heat, then stir in the lemon zest, juice, garlice and cayenne. Pour half of it into a bowl for basting and keep the rest warm. Grill the shrimp directly over high heat, turning once and basting once or twice with the Lemon-Garlic butter, until evenly pink and opaque throughout, usually 3-4 minutes per side. Do not overcook. Transfer skewers to platter. Pour remaining Lemon-Garlic Butter over the shrimp and serve immediately.

Shrimp with Lemon-Garlic Butter

Olive Oil or vegetable oil for coating

Spice Rub:
1 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tsp lemon pepper OR freshly ground black pepper
2 Tsp salt
24 large shrimp about 1 lb weight, peeled and deveined

Lemon Garlic Butter
1/2 cup salted butter
Finely grated zest of 1 lemon
Juice of 1 lemon
4 cloves of garlic, minced
1/4 Tsp cayenne pepper or more to taste

16 wooden skewers, soaked for 30 minutes OR metal skewers

Prepare charcoal or gas grill for grilling over high heat

Spice Rub
Mix together the paprika, garlic powder, lemon pepper and salt in a small bowl.

Coat shrimp with oil and sprinkle generously with spice rub.

Curl up 1 shrimp, tucking the tail end inside, and thread onlto 2 parallel skewers. Repeat with the remaining shrimp, threading 3 shrimp onto each pair of skewers.

Lemon-Garlic Butter
Melt the butter in small saucepan over low heat, then stir in the lemon zest, juice, garlice and cayenne. Pour half of it into a bowl for basting and keep the rest warm.

Grill the shrimp directly over high heat, turning once and basting once or twice with the Lemon-Garlic butter, until evenly pink and opaque throughout, usually 3-4 minutes per side. Do not overcook.

Transfer skewers to platter. Pour remaining Lemon-Garlic Butter over the shrimp and serve immediately.