Page 50 - Flathead Beacon // 7.30.14

50 | JULY 30, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
Bruschetta of Cherry Tomatoes, Fava Beans, Ricotta Cheese and Pecorino Toscano
The City of Kalispell has been awarded a $1.5 million dollar grant to implement the Neighborhood Stabilization Program (NSP). This grant was made possible through a US Department of Housing and Urban Development Neighbor- hood Stabilization 3 Program grant administered by the Montana Department of Commerce (MDOC). The Kalispell Neighborhood Stabilization Program (NSP3) will acquire and rehab vacant/foreclosed/abandoned homes to be placed in the Northwest Montana Community Land Trust and sold. This scat- tered site project will be located within the Kalispell City limits. The program is targeted to low and moderate income families/individuals at or below 120% of the area median income.
Community Action Partnership of Northwest Montana (CAPNM) is re- questing qualifications for general contractors and trade contractors who will perform rehabilitation work according to the Housing Programs Specialists scope of work and specifications. Contractor responsibilities include the ability to perform home rehabilitation and site improvement work and understanding all program requirements.
Copies of the detailed request for qualifications (RFQ), including a descrip-
tion of the services to be provided by respondents, the minimum content of responses, and the factors to be used to evaluate the responses, can be obtained from Cynthia Masten at CAPNM by calling 406-752-6565.
All responses to t he detailed RFQ must be submitt ed by August 15, 2014 by 4:30 PM to Becky Sago, Procurement Specialist at CAPNM located at:
214 Main Street, or by mail to :
PO Box 8300, Kalispell, MT 59904.
An Equal Opportunity Employer 1
THIS PROBABLY IS MY favorite summer bruschetta dish. Take grilled Greek olive ciabatta bread; spread with garlic lemon aioli; top with a towering pyramid of halved red, green, orange and striped heirloom to- matoes marinated in an extra virgin ol- ive oil dressing with a splash of vinegar to accentuate its magnificent flavors; and finish with a small scoop of ricot- ta cheese with fava beans and shaved sheep’s milk Pecorino. What you end up with is a refreshing and delicious dish that will make you say “ahhhhhhh.” Fol-
low it with a grilled marinated rib eye steak, and you have the perfect meal for a warm summer evening.
Yield: 6 Servings
Plan ahead: the tomatoes should be mar- inated for about an hour.
YOU WILL NEED:
1 pound of heirloom tomatoes of varying sizes and color
1/4 cup shallots, finely chopped
1 clove garlic, peeled and finely minced 1 bunch opal basil (2 ounces)
6 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
Coarse sea salt and ground white pep- per
6 1/2-inch thick slices country bread, such as olive ciabatta
1/4 cup aioli (recipe below)
1/2 cup fava beans, cooked and peeled
2 ounces Ricotta cheese (ice cream scoop) per serving
4 ounces shaved Pecorino Toscano
Using a sharp knife, cut the larger tomatoes into wedges and the smaller tomatoes in half or leave whole. Trans- fer tomatoes to stainless steel bowl. Add shallots and garlic. Toss gently. Chiffon- ade the basil, and add to bowl. Add the oil and vinegars, and season with salt and pepper. Toss, and allow it to sit at room temperature for one hour.
Lightly grill the bread slices. Cool slightly, and spread with aioli. Set a slice in the center of the plate. Add beans to the tomato mixture. Spoon mix- ture on top of bread. Scoop ricotta onto tomatoes. Sprinkle the shaved pecorino and drizzle remaining
marinade onto the bruschetta.
Lemon Aioli
Yield: Approximately 1 cup
YOU WILL NEED:
1 large egg yolk, room temperature 1 tablespoon and 2 teaspoons fresh lemon juice
1 teaspoon lemon zest, minced
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
1/4 teaspoons black pepper, freshly ground
1 cup canola oil
2 tablespoons extra-virgin olive oil Coarse sea salt to taste
In a medium bowl, whisk together egg yolk, lemon juice, lemon zest, mus- tard, garlic and pepper.
Combine canola oil with olive oil. Whisk the oil, drop by drop, into the egg mixture to create an emulsion. Once it thickens, speed the remaining oil. Sea- son with salt. If mixture is too thick, thin with a little bit of lemon juice.
With our warm summer evenings coming to an end soon, I hope you will try this recipe.
This recipe originally appeared in the Beacon in 2011.
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