Tomato Tart with Puff Pastry Crust

9 years ago From The Kitchen

 

Just in case your tomato harvest is STILL going on as is mine, here is one last recipe I came upon and tweeked to make it easy and delicious.  Just the perfect side for those nights when the calendar says ‘fall’, but the weather says ‘lets enjoy those last summer rays’…….

1 sheet frozen phyllo/puff pastry dough, thawed *

2-3 tomatoes thinly sliced

1/3 cup shredded swiss cheese

3 pieces cooked bacon – finely chopped (optional)

sprig of fresh rosemary, chopped

4 tbsp. butter, melted

dash olive oil

one egg slightly beaten

salt and pepper to taste

Pre-heat oven to 350F.  Place the thawed puff pastry on an ungreased cooked sheet.  Brush some of the melted butter to cover the entire pastry dough. Sprinkle on the shredded cheese then the bacon within 1 inch of the edges.  Place the sliced tomatoes on the pastry overlapping down the long side of the pastry.  Very lightly drizzle olive oil then sprinkle with the rosemary.  Fold the edges over 1 inch and brush with the remaining melted butter, then the beaten egg.  Season with salt and pepper.  Bake for approximately 30 to 45 minutes until lightly browned and puffed.  Serve warm.

 

Applesause

9 years ago From The Kitchen

Almost everyone has their own recipe for applesauce.  Mine is hardly a recipe at all, just easy instructions as to what I do to make it.  Regardless of what your recipe is, this tool is ingenious and makes peeling, slicing and coring apples super quick work. Look for the link below to order!

Anyway, we just peel, slice and core apples.  Place in a large heavy clad pot.  I like to add just a little water to get the steam process going.  Sugar is optional and depends on the sweetness of the apples.  You can always add sugar after if you feel the sauce is too tart.  I add a good amount of cinnamon.  Cook on low heat until the apples are bubbled down and very soft.  When cooked, use a potato masher or something similar to mix up the sauce.  I use an immersion blender and blend the sauce smooth.  This is completely optional since some people like thick clumpy applesauce and some like it smooth – like me.  Regardless, this is a great activity to let the kids get involved in since they love operating the peeler and mashing the apples and the results?  Instant gratification!

Cucumber Salad

9 years ago From The Kitchen

This salad is prepared so quickly and is so very refreshing.  It’s delicate flavor comes from the simplicity of the ingredients.  Using a cheese plane or other slicer, shave the cucumber (I prefer the ‘seedless’ type) down the sides to remove most but not all of the rind.  Then shave the entire cucumber in thin slices into a bow.  Sprinkle with approx. 1 – 1 1/2 tbsp. sugar.  Season with salt and pepper and pour over about 1/4 – 1/3 cup red wine vinegar.  Mix lightly. Sprinkle with some fresh dill if desired.  Refrigerate until ready to serve.

State Fair Sausage and Peppers!

9 years ago From The Kitchen

This is a classic dish served at the NYS State Fair.  The pictures are pretty much just how it’s done.  Either grill or fry roughly chopped sweet onion and bell peppers.  Grill Italian sausage until cooked through.  Serve with the grilled vegetables.  Traditionally this is served on a roll with mustard and/or ketchup.  I prefer it just on it’s own.  An authentic state fair food – and absolutely delicious!

French Potato Salad

9 years ago From The Kitchen

3 pounds small yellow dutch potatoes

1/2 medium sweet onion, sliced thin lengthwise (cut onion in half on the ring side, then lay flat and cut into thin “wedges”)

1 1/2 tbsp. capers

3 hard boiled eggs, cooled, peeled and rough chopped

3 tbsp. red wine vinegar

3 tbsp. Dijon mustard

3 tbsp. extra virgin olive oil

1 tbsp. herbs de provence

2 – 3 sprigs fresh thyme chopped

coarse salt

Cook potatoes until tender, cut in halves and allow to cool.  Add the onion and eggs and capers.  Whisk the vinegar, mustard and olive oil together, add the herbs de provence.  Mix into the potatoes.  Fold in the fresh thyme and season with coarse salt.  Chill and serve immediately.

Paella

9 years ago From The Kitchen

Paella is a traditional dish from Spain.  While a traditional Paella does not usually incorporate meat, this recipe has added chicken.  The delicate flavor of the saffron blended with all the other ingredients results in a one-dish meal sure to please.  While the recipe seems lengthy, once all the ingredients are prepared, it really comes together quite quickly.

1 doz. each mussels and clams

1/2 cup, plus 4 tbsp. olive oil

2 oz. boneless pork, diced

2 tsp. garlic, minced

3/4 cup onions, finely chopped

1 medium tomato, chopped

1 small each, red, green and yellow bell pepper, seeded and cut into thin strips

32 oz. skinless, boneless chicken breasts, cut into chunks

1 tsp. paprika

1/2 tsp. dried or fresh rosemary

1/2 tsp, dried thyme

1/4 tsp. ground cumin

24 oz. lobster claws

3 cups rice

6 cups chicken broth

1/4 tsp. saffron

2 chorizo sausages, cooked and cut into chunks

10 uncooked shrimp, peeled and deveined

1/2 cup peas

4 tbsp. capers

lemon wedges – garnish

1.  Scrub and debeard the mussels and clams, set aside

2. Heat 1/4 cup of the olive oil in a medium skillet.  Add the pork and brown all sides.  Mix in the garlic, onions, tomato and peppers, stirring until cooked.  Set aside.

3.  In another skillet, heat 1/4 cup olive oil and cook the chicken until browned.  Season with salt and pepper.  Add in the paprika, rosemary, thyme and cumin.  Transfer to a plate and set aside.

4.  In the same skillet, cook the lobster claws over high heat for several minutes until the shells turn pink.  Set the skillet aside.

5.  Preheat oven to 400F.  Heat 4 tbsp. olive oil in a skillet and sauté the rice until it is translucent.  Pour in the chicken broth and combine well.  Add the pork mixture stirring constantly.  Sprinkle in the saffron and continue to stir until well mixed.

6.  Transfer the rice to a paella pan or large skillet.  Mix in the lobster, chicken, sausage, clams, mussels, shrimp, peas and capers.  Combine well.  Bake the paella, uncovered and on the lowest shelf for about 25 minutes or until all liquid has been absorbed.

7.  Discard any mussels or clams that have not opened.  Serve the paella straight from the pan, garnished with lemon slices.

Enjoy!

 

Putting on the finishing touches before going into the oven and the final result.

Greek Salad

9 years ago From The Kitchen

My husband and I honeymooned in the Greek Isles.  The freshness of the food remains one of my fondest memories.  This traditional salad was served in bowls, tomatoes still warm from the sun and a thick slice of feta on top.  The key to this simple salad is to have the freshest ingredients.  I’m not putting down actual measurements because you can change the quantities as you desire.

Cucumber, sliced or cubed

Tomatoes, sliced or cut in wedges

Feta cheese

Fresh mint, chopped coursely

High quality extra virgin olive oil

Course ground sea salt

This is simply a layered salad.  Start with the cucumbers then tomatoes, etc.  Sprinkle the mint over the salad, drizzle with olive oil and season with salt.  Serve at room temperature.  You can also toss on some olives, preferable a greek mix.

Simple Free Form Strawberry/Blueberry Tart

9 years ago From The Kitchen

This is a favorite recipe of mine, because of it’s simplicity and quick preparation.  I have used strawberries and blueberries here because of our huge harvest at the strawberry patch!

1 package of pie crust mix

approx. 2 1/2 cups fresh strawberries

1/2 cup fresh or frozen blueberries

1/4 cup flour

1/2 cup sugar

Preheat oven to 400F. Mix the pie crust mix according to directions.   Roll out to about 10 or more inches in diameter.  Don’t worry if it’s not a perfect circle, just do not let the dough get too thin. Lift carefully and place on a non-stick baking sheet or one lined with parchment or a silpat mat.  Mix the fruit, flour and sugar together and spoon into the center of the pie crust. Spread the fruit mixture to a few inches from the edges.  Fold the crust in a free-form up and over the fruit.  Use a little brushed water to keep the edges folded over and stuck to each other if necessary .  Sprinkle the top of the fruit with a little extra sugar if desired and bake for about 30 minutes or until pastry is golden.  Allow to cool slightly before transferring to a platter.

Dads Cook – Grilled Beets!

9 years ago From The Kitchen

Like most men, I think, my husband loves to work the grill. He is a ‘purist’ in that he only grills with lump charcoal. I have to admit that it truly adds that wonderful bar-b-q flavor.  For Father’s Day he grilled porterhouse steaks and beets.  Just wash the beets, no need to peel, cut into thick slices, brush with olive oil and grill until somewhat soft. Delicious!

Limoncello

9 years ago From The Kitchen

In my “Things I’m Loving Now” section, I mentioned Limoncello.  This is a traditional Italian apertif that is gaining wide popularity.  While you can readily purchase it, to make it home-made is much more satisfying and absolutely simple.  While there are dozens of recipes out there, they all have the same basic ingredients and steps involved.  I found this one on a site dedicated to Limoncello called Limoncelloquest!  This is the basic recipe, if you want the lengthier version, which really just is commentary on things such as how to zest, recommendations on the types of lemons and more detailing in the actual procedure.  If you feel confident enough, just follow this recipe.

Standard Limoncello Recipe

Ingredients:

2 750ml bottles vodka

The zest of 17 lemons

3.5 cups of white sugar

5 cups of water

Instructions:

Zest the lemons, put them in a glass one-gallon jar with the vodka and let it sit for 45 days. Then filter the mixture 4 times using #4 coffee filters. Mix the sugar and water in a pot and bring to a boil for 5 minutes. Let the mixture sit until completely cool and then mix with the alcohol and lemon infusion. Let that mixture sit for 45 days. Bottle the liquid and put it in the freezer.