DAN'S PAPERS, August 27, 2010 Page 86 www.danshamptons.com
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simmer about 15-20 minutes. Season the sauce with salt and pepper and the dry hot pepper flakes. Allow to cool.
around – cut in half, remove the pit, scoop the flesh from the halves with a large oval spoon and slice. Layer and overlap with sliced tomatoes and drizzle with a bit more dressing.
3. Pureé the sauce through the medium disc of a food mill to discard skin and seeds. The sauce can be prepared ahead to this point. Refrigerate or freeze. Return the sauce to a clean saucepan and tear basil leaves directly into the sauce. Simmer until heated through before using.
HEIRLOOM TOMATO TARTAR This is simply another way to enjoy the prized fruit. Serves 4
Note: An alternative to peeling, seeding and dicing the tomatoes, you may cook the sauce with unpeeled chopped tomatoes and puree through the food mill to discard skin and seeds. If the quantity of tomatoes you are using is double or triple the amount above, simmer the sauce another 10 or 15 minutes or so.
Shavings of Parmesan cheese from a solid chunk 1/2 cup julienne of fresh basil*
RED, YELLOW AND ORANGE HEIRLOOM TOMATO SALAD Heirloom tomatoes team up with shavings of Parmesan for a colorful late summer salad. Just dress with good quality vinegar and oil and a scattering of basil julienne. Serves 4 to 6 1 each large ripe red, yellow and orange heirloom tomatoes 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic or sherry wine vinegar Kosher salt and freshly ground pepper
1. Rinse and dry tomatoes and slice about 1/2 inch thick. Alternate the colorful slices on a serving platter. Season tomatoes with salt and pepper then drizzle with olive oil in a thin stream to coat and sprinkle with vinegar. Scatter Parmesan shavings and basil over the top and serve. *Note: for the basil julienne stack several fresh basil leaves, roll up tightly like a cigar then slice crosswise. Repeat as necessary for desired amount. Side bar: If you happen to have a ripe avocado
4 tablespoons extra-virgin olive oil 2 shallots, finely chopped 2 tablespoons capers 2 teaspoons lemon zest 2 tablespoons chopped coriander leaves 2 teaspoons prepared horseradish 1 large red heirloom tomato 1 large yellow heirloom tomato Kosher salt and freshly ground pepper to taste 3 to 4 tablespoons crème fraiche Red or green Boston lettuce leaf bowls 1. Place 1 tablespoon olive oil in a saucepan and sauté the shallots, about 1 minute until translucent. Transfer to a mixing bowl. Add capers, lemon zest, coriander and horseradish. Slowly drizzle in remaining 3 tablespoons olive oil and stir to mix. Cut tomatoes into bite-size pieces and fold into the mixture. Season to taste with salt and pepper. 2. Stir in crème fraiche and refrigerate until thoroughly chilled. Taste for seasoning after refrigeration. Serve the tartar in individual lettuce bowls.
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Published on Aug 27, 2010
Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...