In case you missed the demo at Top of the World Farmer’s Market Thursday, here are the recipes for December. The Next live food demo will take place on December 17th at the Downtown Ocala Farmer’s Market, 10:30 am. See you there!
Tomato Bruschetta or Concassé
6 or 7 ripe plum tomatoes 2 cups
2 cloves garlic, minced (about 2 teaspoons)
2 tbsp extra virgin olive oil
6-8 fresh basil leaves chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper or to taste
Blanch, peel and seed tomatoes, then dice and place in a mixing bowl. Add garlic, olive oil, salt & pepper and mix together well. And set aside.
Notes: Any tomato or heirloom will work Roma or plum tomatoes are meatier with less seeds.
I like to blend my tomatoes with a little green tomato for color and crunch.
1 French baguette or crusty bread
1/4 cup olive oil
Brush slices of bread with olive oil and toast. Set aside.
1 1/2 tablespoons olive oil
1 pound shrimp, peeled and de-veined
6 cloves garlic, finely minced with a pinch of salt and cayenne
1 fresh Florida lemon juiced
¼ cup white wine
1/3 cup chopped flat leaf parsley or basil
1 tablespoons butter
Heat olive oil in a heavy skillet over high heat. Place shrimp in bottom of the pan and cook for 1 minute without stirring. Then stir in garlic and simmer then add a squeeze of lemon juice and white wine reduce if possible then stir in butter.
Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes. Then add parsley and season with salt to taste if needed.
To serve: Top the toasted French crostini’s with the tomato concasse and then the garlic shrimp and serve.
Makes about 12 to 18 taste treats