Wednesday, September 5, 2012
Caramelized Onion and Tomato Tart
Recipe from LifesaFeast
Ingredients:
For the tart you need: For the filling you need: -3 yellow onions - peeled, cut in half and thinly sliced ** you can use about 400 g (14 oz) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking, toss in 1 to 2 tablespoons olive oil before placing the halves in concentric circles, close together, on top of the caramelized onions.
-Dough (I used puff pastry about 14 oz/400 g), the original recipe called for bread dough (about 14 oz/400 g) or you could simply use a quiche dough for a 10-inch tart. The puff pastry dough needs to be rolled out, line a lightly oiled 10-inch (25 cm) tart dish, pricked and refrigerated for about 30 minutes while you make the filling. The bread dough, if using, needs to stay out at room temp for 30 minutes once you have rolled it out and lined the oiled tart dish.
-Roll out the dough (even the puff pastry) so when you line the tart/pie dish the dough comes up the sides to make an edge just to the top of the dish.
-2 cloves garlic chopped or minced (not too too finely)
-Fresh or dried thyme and basil (I used dried), salt and pepper
-About 6 medium (maybe 2 - 3 inches across) ripe tomatoes **
-A small handful tiny olives, such as Niçoise olives or Greek olives
-A bit of fresh goat cheese or feta, optional
-Olive oil
Directions
-While the dough is resting, caramelize the thinly sliced onions in about 2 tablespoons olive oil. After about 5 minutes, when the onions become translucent and just start to color, add the garlic, salt and pepper and the herbs and continue to cook over medium or medium-low heat until the onions caramelized a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.
-Preheat oven to 400°F (200°C).
-Spread the onions in the tart shell. If using goat cheese or feta crumble or lay slices over the onions, as much or as little as you like but only one thin layer. Cut off and discard the ends of the tomatoes and slice tomatoes about 1/4 inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer. Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil and the olives, as many or as few as you like. Bake until the edges of the crust are golden brown about 30 minutes.
-Remove from the oven and allow to cool just a bit before serving in slices. This tart makes a wonderful meal with only a green salad, bread and a cheese platter and a bottle of wine.
Tuesday, September 4, 2012
Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing
Recipe Courtesy of TastefullyJulie
Ingredients
-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped
Directions
-In a small bowl, combine the lime juice, oils, garlic, and agave . Whisk together and set aside.
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.
Monday, September 3, 2012
Pesto Rosso
recipe courtesy The Foodie Physician
Ingredients
-1.5 ounces chopped almonds (about 1/3 cup)
-½ cup sundried tomatoes
-1 clove garlic, chopped
-¼ teaspoon red pepper flakes
-6 leaves fresh basil
-1 teaspoon balsamic vinegar
-5 ounces cherry or grape tomatoes
-¼ extra virgin olive oil
-2 tablespoon grated Parmigiano Reggiano cheese
Directions
-Place the almonds, sundried tomatoes, garlic, red pepper flakes and basil in a food processor. Pulse until the ingredients are finely chopped.
-Add the vinegar and tomatoes and pulse again until the tomatoes are finely chopped. With the food processor running, add the oil in a steady stream until a thick, slightly chunky paste forms. Do not over process.
- Stop the food processor and scrape down the sides. Then, add the cheese and process again until just combined.
- Store in an airtight container in the fridge.
Thursday, August 30, 2012
Leek Fritters
Recipe Courtesy of Cavemen Gourmet.
Ingredients
-4 large leeks
-1/2 cup almond flour
-2 pastured eggs
-1/2 tablespoon minced garlic
-sea salt
-pepper
Directions
-Chop the leeks coarsely – I cut mine in 1/4 inch pieces. Place in a medium size bowl and rinse under cold water. I find that there’s a lot of hidden dirt in the leeks after I cut them so a quick rinse is necessary unless you like eating mud.
-Place the washed leeks in a pot of boiling water and cook for 5 minutes until tender. Drain and set aside. Once the leeks have cooled a bit, hand mix the leeks with almond flour,eggs, garlic, salt and pepper. Form small patties and arrange on a tray to fry.
-Ina large skillet, heat olive oil and pan fry until golden (usually 2-3 minutes on each side). Serve hot or at room temperature.
Wednesday, August 29, 2012
Delicata Squash and Roasted Mushrooms with Thyme
Recipe Courtesy of Gourmet.com
Ingredients
- 6 tablespoons olive oil
-1 tablespoon chopped fresh thyme
-3/4 teaspoon sea salt
-1/2 teaspoon black pepper
- 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
- 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)
Directions
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
-Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
Tuesday, August 28, 2012
Quinoa And Feta Stuffed Roma Tomatoes
Recipe adapted from Other Side of Fifty
Ingredients
-1/2 cup quinoa, cooked in 1 cup of chicken broth or Vegetable Broth
-4 large Roma tomatoes
-1 TBSP fresh snipped chives
-1 TBSP fresh basil, chopped
-2 ounces feta cheese
- freshly ground black pepper
-1/4 cup Panko bread crumbs
-1/4 cup Parmesan cheese, grated
-1-2 tsp extra virgin olive oil
Directions
-Preheat oven to 435 degrees. Spray baking sheet with olive oil or coconut oil cooking spray.
-Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.
-In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.
-In another small bowl combine Panko and Parmesan cheese.
-Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops.
-Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature
Monday, August 27, 2012
Cardoon Gratin
Recipe Courtesy of Honest-Food.net
Ingredients
-Stalks from 1 large cardoon
-2 lemons
-Sea Salt
-1/4 cup all-purpose flour
-2 tablespoons bacon fat or olive oil
-1/2 cup coarsely grated provolone cheese or mozzarella
-1/2 cup finely grated pecorino
-Freshly ground black pepper
Directions
-Bring a large kettle of salty water to a boil and preheat the oven to 400 degrees.
-While the water is heating, use your fingers to zip off the little strings on the ribs of the cardoon stalks. You don’t have to get them all, just do your best. Don’t dig too deep or you will break the stalk.
-Juice one lemon and pour the juice into a large bowl of cold water. Chop the cardoon stalks into batons of whatever length you like; I like 2-inch batons. Put the cut cardoons into the lemon water to keep them from discoloring.
-Toss the already squeezed lemon pieces into the boiling kettle, then whisk in the flour. Let this boil for a minute or two. The lemon-salt-flour combo affects the cardoons in some way that keeps them a pretty light green and removes some of the bitterness. (This is Wolfert’s trick.)
-Toss in the cardoons and boil for 40 minutes.
-Smear olive oil or bacon fat all over the inside of a casserole just large enough to hold the cardoon pieces in one layer. When the cardoons are done, arrange them in the casserole. -Sprinkle over themozzarella, then the pecorino. Bake for about 35 minutes, or until the cheesebegins brown.
-Serve with awedge of lemon and freshly ground black pepper. Eat this with a malty beer or a shot of grappa or ouzo - it’s not a very wine-friendly dish.
Thursday, August 23, 2012
Roasted Pepper and Eggplant Ajvar Spread
Recipe Adapted slightly from Aida Mollenkamp.
Ingredients
-2 pounds red bell peppers (about 5 to 6)
-1 small eggplant (roughly 3/4 pound)
-3 tablespoons olive oil, divided
-3 cloves garlic, roughly chopped
-1 ounce fresh chives
1 tablespoon lemon juice
-1 tablespoon red wine vinegar
-1 teaspoon rapadura sugar or coconut sugar
-Kosher salt and Freshly Ground Black Pepper
-1/4 teaspoon dried red chili flakes
Instructions
-Heat oven to 450°F and arrange racks in the upper third. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.
-Cut eggplant in half lengthwise and drizzle it with about 1 tablespoon of the olive oil and a little salt and place it, cut-side down, on the baking sheet. Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes. (You can also grill the peppers and eggplant.)
-Remove the eggplant and set it aside to cool slightly. Remove the peppers, place them in a bowl, and cover with plastic wrap until the peppers have slightly cooled, at least 5 minutes.
-Use a spoon or ice-cream scoop to remove the pulp of the eggplant from the skin, and discard the skin. Put eggplant in a food processor with 1 tablespoon of the olive oil and the garlic. Pulse the eggplant a few times so that it’s roughly chopped.
-Once peppers are cool enough to handle, peel them (reserving any juices that collect), discard the peel, and add the peppers and 2 to 3 tablespoons of the pepper liquid to the food processor. Add the chives and pulse 5 to 8 times to chop coarsely. Stir in the lemon juice, vinegar, red pepper flakes, and sugar. Taste and add more sugar if it is a bit sour, then add salt and freshly ground black pepper, as desired. Serve warm or room temperature as a spread or condiment.
Wednesday, August 22, 2012
Roasted Potato and Okra Salad
This recipe is courtesy of Erin's Food Files.
Ingredients
-2 lb small potatoes such as fingerling, red, or yellow-fleshed
-1 large bunch scallions, halved lengthwise and roughly chopped
-2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
-1/4 cup olive oil
-2 1/4 teaspoons salt
-1 teaspoon black pepper
-3/4 lb small (2- to 3-inch) okra, heads removed
-1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
-1 1/2 tablespoons fresh lemon juice
-1 tablespoon finely chopped shallot
Directions:
Roast potatoes and okra:
-Put oven rack in middle position and preheat oven to 450°F.
-Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
-Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
-Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.
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