Bistro5Live

Heirloom Tomatoes Once a Year....

2008-09-26T09:49:00.000-07:00

I am a big fan of heirloom tomatoes, to the point that I don't think they are worth eating unless they are local and in season.

At the restaurant we dedicate an entire tasting menu to the heirloom tomatoes and (yes!) even dessert. It is somewhat challenging to convince my patrons to try this dessert, but when they do... they go around the dining room telling others JUST TRY IT!

One of my favorite dishes on the tomato tasting menu is an Asian inspired "Peking Quail" created by Rob (our Chef du Cuisine). The quail is marinated in soy sauce and spices, then served over Aussie tomatoes with pickled ginger and Yuzu lemon vinaigrette.

If you're as big a tomato-afficionado as me, you probably like to extend the tomato season as much as possible. The best way to do it is to preserve them. Last year I preserved about 200 jars and this year I intend to do at least 300.

Warm wishes,

Chef Vittorio Ettore

Video of Chef Vittorio on TV Diner

2008-09-18T09:41:00.000-07:00

The season for zucchini Blossoms is sadly over.... but they make a grand exit with a cooking video on TV Diner.
Click the video or link below and check it out!!!

http://www.necn.com/tvdiner/Cooking-with-Costa/Cooking-With-Costa-Vittorio-Ettore-from-Bistro-5/1221322299.html

Zucchini Blossom Recipe

2008-08-28T06:40:00.000-07:00

Here is a quick recipe for the blossoms... unfortunately they are coming to an end this week, maybe a few more next week... I will be picking up my last batch today at the Belmont Farmer's Market.

Two main sources to get these precious flowers:

1. You won't believe how many of your friends have zucchini plants in their home vegetable garden... put on your camouflage suit and sneak in the garden... they won't notice the difference, just make sure to bring your friends a stuffed blossom for dinner....

2. Kimball Fruit Farm in Pepperell MA. You can order them by the dozen (978.433.9751), call one day ahead and pick them up at your favorite farmer's market. Kimball Fruit farm has it's stand in Central Square on Monday, Newton on Tuesday, Arlington on Wednesday, Belmont on Thursday and Harvard Square Friday and Saturday.

Stuffed Zucchini Blossoms over Pesto

Main Ingredient:
12 Zucchini blossoms
Remove pistils from the flower and check for any insects that might be inside.

Stuffing:
1 cup of goat cheese
2 tablespoons of grated Parmesan cheese
1 tablespoon of chopped fresh herbs, mint, parsley and chives. The herb mixture may be substituted to please your personal preference (thyme, basil, cilantro, etc).
Combine all ingredients and set aside

Pesto
1 cup of chopped basil leaves, washed and dried
1 medium clove of garlic¼ cup of raw pine nuts
¼ cup freshly grated Parmesan cheese
½ cup of extra-virgin olive oil to blend ingredients together.
Combine all ingredients in a blender and pulse, adding the oil gradually until it becomes a thick sauce.

Egg wash
In a bowl mix three whole eggs with a pinch of salt and pepper.
In a separate bowl add 2 cups of all purpose flour.
Set aside these two bowls they will be used later in frying stage.

Making it all happen…
Make medium-size ball of the goat cheese stuffing that would fit inside the flower. Delicately insert the stuffing inside the flowers.
Heat a sauce pan on medium-high heat, add olive oil. Let the oil get hot but not smoking.
One by one, lightly coat stuffed blossoms with the flour. Submerge in the egg wash, let the egg drip off the blossom, then fry until golden brown on all sides.
Spread pesto sauce on a plate and arrange fried zucchini blossoms on top.

Buon Appetito!

Chef Vittorio Ettore

Summer Fun With Zucchini Blossoms

2008-08-08T12:18:00.000-07:00

Summertime is by far my favorite time for cooking, the freshness of local ingredients is unparalleled. The ingredient that has a strong presence in my kitchen right now is Zucchini Blossoms, sweet, tender, flavorful and they lend themselves to so many recipes it makes my head spin... Pizzas, risottos, pastas and infinite stuffings...
Today Friday 8Th and tomorrow Saturday 9Th, Zucchini blossoms will be overflowing with soft shell crab and served over a sorrel pesto.
In the next few days look out for one of my "homemade" videos on how to put together a quick Zucchini blossoms recipe that will make you want to forget all about the actual zucchini...

Dish of the week...

2008-07-10T09:42:00.000-07:00

Figs are here, ripe and tasty... this week I will be making a delicate risotto with these tasty treats, port wine will enhance their sweetness, Gorgonzola cheese for flavor contrast and a very thin slice of Prosciutto di Parma will finish the dish and add saltiness...

Delicious Soft Shell Crabs

2008-06-20T09:31:00.000-07:00

Wow!
I was just at the fish market and discovered the most beautiful, big soft shell crabs. I'll be serving these tonight lightly fried on a bed of farm-fresh baby greens with an herbaceous vinaigrette.

Book through the site at http://www.bistro5.com/reservations.com

See you later!