Tomato and Garlic Confit | Cooking with Genee Habansky

This recipe is one of my favorites. I grow cherry tomatoes specifically for this sauce. I make a large container of it, can it, and enjoy it for some time. Frankly, it doesn’t last a long time in my house!! Slow roasted tomatoes & garlic, together, bring out the sweetness of the tomatoes while the garlic keeps it savory…

Ingredients:

  1. 4 pints cherry tomatoes, halved
  2. 2 bulbs garlic, peeled
  3. 1 bundle thyme
  4. 1 cup olive oil
  5. 1 tablespoon salt

Recipe:

  1. Preheat the oven to 300 degrees.
  2. Combine tomatoes, garlic cloves, olive oil and salt in a large bowl.
  3. Take thyme and tie with kitchen twine, add to bowl, stir to combine.
  4. Pour onto a shallow baking dish.
  5. Roast this for 2 to 2 1/2 hours until tomatoes are wrinkled & blistered, stirring every half an hour.
  6. Transfer to a food processor and blend. Salt and pepper to taste

Grilled Panzanella Salad with Heirloom Tomatoes | Cooking with Genee Habansky

Grilled Panzanella Salad with Heirloom Tomatoes

I live for Heirloom tomatoes in August and September, often enjoying them sliced with a little salt and pepper. Because this is a summer dish and the grill is often on, here is a recipe that pairs the flavor of these tomatoes with the char and smokiness of grilled bread.

Visit Nature View Farm stand and their variety of delicious tomatoes at the Fairfield Farmers Market on Sherman Green.

Ingredients:

  1. High quality day-old bread (I prefer ciabatta)
  2. 2 pounds heirloom tomatoes, quartered
  3. 1 red onion, shaved on a mandolin
  4. 1/2 cup basil, torn
  5. 1/2 cup flat leaf parsley, leaves only
  6. 1 bundle scallions, thinly sliced
  7. 2 garlic cloves, minced
  8. Olive oil
  9. Salt and pepper to taste
  10. Preheat grill to medium heat.
  11. Drizzle olive oil and salt on bread and grill until charred.
  12. Combine tomatoes, onion, basil, scallions, parsley, garlic and olive oil. Salt and pepper to taste, marinate for 30 minutes or more (the longer the better).
  13. Right before serving, cut bread into cubes and toss into marinated tomatoes.

Recipe:

  1. Preheat grill to medium heat.
  2. Drizzle olive oil and salt on bread and grill until charred.
  3. Combine tomatoes, onion, basil, scallions, parsley, garlic and olive oil. Salt and pepper to taste, marinate for 30 minutes or more (the longer the better).
  4. Right before serving, cut bread into cubes and toss into marinated tomatoes.

Grilled Watermelon with Baby Kale and Fennel Slaw | Cooking with Genee Habansky

Grilled Watermelon with Baby Kale and Fennel Slaw

Grilling the watermelon adds a bit of smokiness and savor to this summer treat. This dish is ideal for picnics, tailgating and barbecues. It’s a different take on serving watermelon, a traditional summer staple. Naturally, you can find your watermelon at Little River Farm stand at the Fairfield Farmers Market.

Ingredients:

  1. 1 (3/4 inch thick) slice watermelon
  2. 1 bulb fennel, sliced thin on a mandolin
  3. 2 cups baby kale
  4. 1 bundle scallions, sliced
  5. 3 tablespoons olive oil, divided
  6. Juice of one lemon
  7. 3 ounces crumbled feta cheese
  8. Salt and pepper to taste
  9. Preheat grill to medium low heat.
  10. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
  11. Grill watermelon 3-4 minutes on each side until well marked and juicey.
  12. Place on serving platter, top with kale slaw and sprinkle with feta.

Recipe:

  1. Preheat grill to medium low heat.
  2. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
  3. Grill watermelon 3-4 minutes on each side until well marked and juicey.
  4. Place on serving platter, top with kale slaw and sprinkle with feta.

​Bacon-Wrapped Peaches with Basil | Cooking with Genee Habansky

Bacon-Wrapped Peaches with Basil

I love this dish. It combines two of my favorite flavor profiles– salty and sweet. This appetizer is perfect for your late summer barbecue and its simple ingredients will go over big with your guests. Also, each of these ingredients can be found at the Fairfield Farmers market on the Sherman green. Little River Farm will have your peaches. Two Guys From Woodbridge carries the basil (their micro basil is a beautiful and tasty garnishes as well) and the bacon is available at Maple Breeze Farm stand.

Ingredients:

  1. 4 large peaches, quartered
  2. 12 pieces of bacon, cut in thirds
  3. 10-12 ripped basil leaves
  4. Olive oil
  5. Preheat the grill on low heat.
  6. Place some torn basil on cut side of peaches.
  7. Wrap peaches with bacon, pin the loose end of bacon with a toothpick to hold its place.
  8. Brush the peaches with olive oil so the bacon won’t stick.
  9. Cook, turning every 5 minutes or so for about 20 minutes until bacon is ready to eat.
  10. Serve hot or room temperature.

Recipe:

  1. Preheat the grill on low heat.
  2. Place some torn basil on cut side of peaches.
  3. Wrap peaches with bacon, pin the loose end of bacon with a toothpick to hold its place.
  4. Brush the peaches with olive oil so the bacon won’t stick.
  5. Cook, turning every 5 minutes or so for about 20 minutes until bacon is ready to eat.
  6. Serve hot or room temperature

Fairfield Street Corn | Cooking with Genee Habansky

Old bay grilled corn with garlic aioli & grated Arcadia goat cheese

Corn is a traditional dinner favorite during the summer. Naturally sweet, it’s the perfect compliment to your favorite grilled meat. Plain grilled, steamed with seafood or even eaten raw, there is no wrong way to serve corn! Corn is commonly sold out of street carts in areas like Central America. I discovered this during my travels through this area. The corn would be prepared and served with chili powder, drizzled with mayonnaise and a squeeze of lime juice. The recipe presented below features ingredients that can be found at the Fairfield Farmers Market. The corn and garlic can be found at the Little River Farm stand while the Arcadia goat cheese, which is a Spanish style hard cheese, is available at the Beltane Farm stand.

Ingredients:

  1. 6 ears of corn, husks removed
  2. 3 tablespoons olive oil
  3. 3 tablespoons old bay, divided
  4. 2 garlic cloves
  5. 5.1 tablespoon mustard
  6. Juice of half a lemon
  7. 2 egg yolks
  8. 1/4 to 1/2 cup canola oil
  9. Salt and pepper to taste
  10. 3 tablespoons of Arcadia goat cheese grated with a micro plane
  11. 3 tablespoons of chives small diced

Recipe:

  1. Preheat grill to medium high heat.
  2. To make aioli- in the bowl of the food processor add garlic and pulse until minced, add mustard, lemon juice and egg yolks. With the processor running, slowly drizzle the canola oil until the mixture resembles mayonnaise. Season with salt and pepper to taste and put aside.
  3. Mix 1 tablespoon of old bay with olive oil and rub corn.
  4. Grill corn until slightly charred.
  5. To serve – sprinkle remaining old bay seasoning on corn. Drizzle with aioli, sprinkle Arcadia cheese and chives.

Zucchini Latkes with Avocado and Yogurt | Cooking with Genee Habansky

Zucchini Latkes with Avocado and Yogurt

Zucchini season is in full bloom! They make an ideal latke base, although they don’t have as much starch as potatoes. This particular recipe allows for the zucchini’s delicate flavor to shine and is a great small bite to serve at your summer party.

Ingredients:

1. 3 pounds zucchini
2. 1 large potato
3. 1 medium sized onion
4. 3 eggs
5. 3 tablespoon flour
6. Tsp garlic powder
7. 3 tablespoon chopped cilantro, divided
8. 1 tablespoon salt
9. 1/4 cup vegetable oil for frying
10. 2 ripe avocados
11. 1/4 cup Greek yogurt
12. Salt and pepper to taste

Recipe:
1. To make the sauce, blend avocados in a food processor with yogurt, 1 tablespoon cilantro, salt and pepper to taste, then set.
2. Cut zucchinis in half, scraping out the seeds.
3. Coarsely grate zucchinis in a food processor or box grater, then do the same with the potato and onion.
4. Transfer to a colander and let sit for 2 minutes, then squeeze dry. Let sit another two minutes, then squeeze dry again
5. Transfer to a large bowl. Add eggs, flour, garlic powder and remaining cilantro. Mix until combined.
6. Heat oil in sauté pan until shimmering. Working in batches, drop tablespoon of zucchini mixture and flatten with the back of the spoon. Cook the latkes over moderately high heat until the edges are golden. After 2 minutes flip and cook on the other side for about a minute.
7. Drain on paper towels. Repeat with the remaining mixture. Add more oil if needed.
8. Arrange each latke with a dollop of avocado yogurt on a serving platter.