Summer Berry Carpaccio Recipes

Steps:

• Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

Steps:

• Slice the red onion paper thin and soak in ice water until ready to use.
• Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
• Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
• Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
• Drain the red onions, pat dry and scatter over the citrus.
• Seed the chiles and puree them in a blender with the olive oil until smooth.
• Drizzle each plate with the chile oil and garnish with cilantro leaves.

Steps:

• Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
• Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
• Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
• Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

Steps:

• Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
• After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon of the oil. When the oil just begins to smoke, add the sausage, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and crispy, about 8 minutes. Transfer to a paper-towel-lined plate.
• Reduce the heat to low. To the same skillet, add the red pepper flakes, garlic and shallots. Season with salt. Add the oregano and stir. Cook until the garlic and shallots are tender and translucent, 3 to 5 minutes.
• Place a strainer over a medium bowl. Quarter the tomatoes and, working over the strainer, scrape the seeds and "jelly" from each piece. Push the liquid through the strainer and discard the seeds. Add the tomato flesh and liquid to the shallot mixture and stir in the sugar and 1 tablespoon salt. Reduce the heat to medium and cook until the tomato flesh starts to lose shape, about 10 minutes. Add 1/2 cup water and simmer until the tomato sauce is mushy, 15 to 20 minutes. Season with salt.
• Meanwhile, bring a large pot of water to boil and add salt. Cook the pasta, stirring so it doesn't stick to the bottom, until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Drain the pasta, reserving a bit of the pasta cooking water, and set aside until the sauce is finished.
• Transfer the tomato sauce to a blender and puree until smooth. Add the balsamic vinegar and blend again. With the blender running, pour the remaining 1/2 cup oil through the top in a slow, steady stream. Blend in 1 cup water then transfer the sauce to a large skillet and add salt to taste.
• Place the skillet over medium heat and add the pasta. Stir to combine with a wooden spoon. Cook until the sauce and pasta are heated through, about 6 minutes. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out. Drain any excess grease from the sausage and stir it into the pasta. Season with salt. Tear the basil leaves over the pasta and sprinkle with Parmesan.

Steps:

• Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
• Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
• Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.