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Tidewater Kitchen

THE BEST BRUSCHETTA I look forward to fresh basil and tomatoes all year, especially for the bruschetta.

1 orange or red bell pepper, julienned 1 cucumber, julienned 1/2 avocado, peeled, pitted and cut into thin slices 4 scallions, julienned Pickled ginger, wasabi and soy sauce as condiments In a medium bowl, sprinkle the rice vinegar over the rice and toss. Lay a nori sheet on a bamboo mat. Spread 1/2 cup of brown rice mixture over the nori. On a long edge of the sheet, layer 1/4 of the carrot, pepper, cucumber, avocado and scallions. Using the bamboo mat to help, roll up the nori. Repeat with the remaining nori sheets, rice and vegetables. Cut each sushi roll into 6 slices. Serve with condiments. Note: Nori are dark-colored sheets of dried seaweed. Wasabi is hot green Japanese horseradish that is sold as a paste or powder. The powder is mixed with an equal amount of water to make a paste.

1 loaf French bread 3-4 T. olive oil 1 pint grape tomatoes (2 cups) 1/4 cup loosely packed chopped fresh basil 1/4 cup chopped scallions, green only 1 T. fresh oregano 2 garlic cloves, pressed 1/4 t. kosher salt Freshly ground black pepper 1/4 cup or more shredded Parmesan cheese Preheat the broiler. Cut the ends off the French bread, then cut the rest of the loaf into 1/4-inch crosswise slices, about 36. Place the bread slices on a lipped baking sheet and brush with 2-3 tablespoons of olive oil. Broil the bread until lightly browned, 1-2 minutes (you don’t need to turn it). Remove baking sheet from oven and set aside. Chop the tomatoes into 1/4-inch

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Profile for Tidewater Times

October 2017 ttimes web magazine  

Tidewater Times October 2017

October 2017 ttimes web magazine  

Tidewater Times October 2017