Tuna Cornmeal Burgers

Obviously, this is similar to my Salmon Burgers from a few months ago, but this is a quick lunchtime version. I like spicy; put fewer hot ingredients if you don't.

Mix canned tuna with finely chopped green onion, diced jalapeño pepper, red pepper flakes, one beaten egg, a spoonful of mustard and a few spoons of cornmeal; mix until it chunks together (add more cornmeal if it's too wet). Form patties (probably two for a small can of tuna) and dredge them in more cornmeal. Saute on both sides over medium heat until brown and crispy. Serve on a bun or toasted bread with avocado, tomato confit, and sprouts.

Tomato Season No-Cook Pasta

First, I made a tomato confit, both for the pasta, and to have leftover to add to other things. I used sungold tomatoes (the tiny orange ones), and tossed them in a baking dish with smashed garlic, olive oil, kosher salt, freshly ground black pepper, red pepper flakes, and fresh thyme & rosemary. Then I baked them for about 45 minutes in a 325 degree oven.

For the pasta: A variety of heirloom tomatoes-- I cored them and cut an X into the bottom, then dunked them in boiling water for about a minute, then in an ice bath, to remove the skins. Then I broke them up into chunks, mixed them with thinly sliced shallots, and tossed them with the pasta. I used a combination of Meyer Lemon with Chili and Sweet Pea fresh pasta from the Phoenix Pastificio. Then I drizzled some porcini mushroom oil and Bariani olive oil on the pasta, and mixed in some of the tomato confit and lots of freshly grated parmesan. Serve with more parmesan, and pepper.

Summer Feast

We began at the Downtown Berkeley Saturday Farmers' Market, where we bought what looked good. Then we hit up the Cheeseboard, Andronico's, and Vintage Berkeley, an excellent wine store on Vine where they helped us make wine pairings with our menu. A full day of cooking later, this was our meal:

First Course

Heirloom tomato salad caprese with Basil and fresh Burrata (http://en.wikipedia.org/wiki/Burrata)

Second Course

Fatted Calf Rabbit Rillettes with Toasts and Daikon Radish Sprout salad, served with Dijon and Stoneground mustards

Baby Yukon Gold potatoes sauteed in rabbit fat, fresh thyme and rosemary, and roasted, served with garlic aioli

Third Course

Grilled pizzetta with eggplant caviar pissalidiere, served with sweet red peppers


Slow cooked okra in Heirloom tomato garlic reduction

Fourth Course

Thai-style grilled white prawns on kale, avocado, and mango salad

Fifth Course

Prosciutto-wrapped Black Mission figs stuffed with Manviso drizzled with Tan Oak honey

Wine

We drank an Uvaggio Vermentino 2006 from Lodi, CA with the first two courses, and a Gargola Tempranillo Blend 2003 from Merida, Spain with the rest of the meal.