Hearts Of Palm With Herb Pastry Spicy Tomato Sauce Food

HEARTS OF PALM PARM

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

HARISSA

Steps:

• Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
• Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
• Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
• Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
• Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

HEARTS OF PALM SAUCE

Steps:

• 1. Sauté the hearts of palm in the butter and olive oil, until they are fall-apart tender, but do not burn. Chef's Note: I've used canned hearts of palm with this recipe several times, with excellent results.
• 2. Add the garlic, half & half, salt, pepper, and cumin, and then heat until the mixture just begins to simmer.
• 3. Remove from heat, and blend in a mixer, or food processor until smooth.
• 4. This is an excellent sauce for seafood, and goes well with my posted, Baked Scallops recipe.

BRAZILIAN HEARTS OF PALM PASTRIES

Steps:

• Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add tomatoes and hearts of palm; saute until tender, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Dissolve cornmeal in a bowl of milk; mix well and pour into the skillet with the hearts of palm. Stir well. Add nutmeg, salt, and pepper. Cook, stirring constantly, until flavors meld, about 5 minutes more. Add cream cheese and chives; stir well to dissolve the cheese. Remove from heat. Let filling cool.
• Roll pastry out onto a floured work surface. Cut into squares. Place 1 tablespoon of the filling on each pastry square. Fold pastry over the filling and seal. Place pastries on a baking sheet.
• Bake in the preheated oven until golden, about 40 minutes.

TOMATO, ONION AND HEARTS OF PALM SALAD

Steps:

• Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.

HEARTS OF PALM GUACAMOLE

Steps:

• Place hearts of palm, cilantro, minced garlic, lemon juice and olive oil in a medium bowl.
• Use an immersion blender to puree. A food processor or blender could be used also.
• Mash the avocados into the puree mix with the back of a fork.
• Stir in spices.
• Stir in tomato and onion and jalapeno or cayenne if desired.
• Use it just as you would regular guacamole.