Za’atar Roasted Tomato Crostini with Labeneh June 2, 2016 by Jill Foucre Leave a Comment Za’atar Roasted Tomato Crostini with Labeneh 2016-06-02 15:06:44 Print Za’atar Roasted Tomatoes 1 pint cherry or grape tomatoes 2 T. extra virgin olive oil freshly ground black pepper, to taste (about 5 grinds) ½ t. kosher salt 2-3 T. za’atar, to taste Za’atar Roasted Tomato Crostini with Labeneh 1 long, narrow baguette ¼ cup extra virgin olive oil 2 T. za’atar 1 t. kosher salt few grinds of black pepper 1 cup labeneh, or substitute Greek yogurt 1 recipe Za’atar Roasted Tomatoes, recipe above Za’atar Roasted Tomatoes Line a heavy sheet pan with parchment paper. Slice the tomatoes in half. In a medium bowl, combine tomatoes with olive oil, salt, and pepper and stir until they are well-coated. Place the tomatoes on the sheet pan, cut-side up, and top each with a pinch of za’atar. Roast the tomatoes in a 275 degree oven for about 2-3 hours, depending on the size of the tomatoes. The tomatoes are done when they are meltingly soft and slightly shriveled. They can be used warm or cooled to room temperature. To Make & Assemble Crostini Heat oven to 350 degrees. Thinly slice the baguette into ½” slices. Brush both sides of the bread slices with olive oil, and season them lightly with za’atar, salt and pepper. Arrange the slices on a sheet pan and bake for about 10 min, turning them over when the tops are light golden brown. Bake until both sides are golden brown. Place a dollop of well-stirred labeneh (or greek yogurt) on each crostini. Top the labeneh with 2- roasted tomato halves, then dust everything with more of the za’atar. Serve immediately! By Maureen Abood Adapted from Rose Water & Orange Blossoms Adapted from Rose Water & Orange Blossoms Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tomato and Caramelized Onion Tart September 10, 2015 by Jill Foucre Leave a Comment Tomato and Caramelized Onion Tart 2015-09-10 17:00:39 Yields 2 Print Tart Shell 12 T. butter, cold 2 cups all-purpose flour ½ t. salt ¼ t. baking powder 4 ½ oz. cream cheese, cold 2 T. ice water 1 T. cider vinegar Filling 2 T. oil 2 T. butter 1 t. salt 3 sweet onions 1 t. thyme Mixed cherry tomatoes 1 cup mozzarella cheese 1 cup Manchego cheese Instructions Cut butter into cubes, wrap in saran wrap and freeze for 30 minutes. Place flour, salt, and baking powder in a gallon plastic bag and freeze for 30 minutes. In a food processor, blend the flour mixture for a minute. Cut the cream cheese into 3 or 4 pieces and add the flour mixture. Process for a minute or so until the mixture resembles coarse meal. Add frozen butter cubes and pulse until butter is the size of peas. Add the water and vinegar and pulse another 10-12 times. Spoon the crumbly mixture into 2 Ziploc bags. Knead mixture until it holds together. Wrap with saran, flatten into a rectangle and refrigerate for 45 minutes. In a large nonstick sauté pan, add the oil, butter, salt, onions and thyme over medium high heat. Stir often for 10 minutes. If onions begin to brown at all, turn temperature down. After 10 minutes, drop temperature to low and continue sautéing for 20 more minutes until tender. Roll out dough and press into tart shells. Prick with a fork, 8 times. Freeze for 20 minutes. Bake empty shells for 15 minutes. Add ½ the cheese to each tart shell; top with ½ the onions, then half of the tomatoes. Cover the crust edges with foil and bake for about 15-20 minutes. Let rest for 10 minutes prior to slicing. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta with Tomato Water, Basil and Garlic August 25, 2015 by Jill Foucre Leave a Comment Pasta with Tomato Water, Basil and Garlic 2015-08-25 11:56:28 Serves 4 Print Ingredients 4 ripe tomatoes, large dice 1 - 1 1/2 t. coarse kosher salt 12 ounces bucatini or spaghetti 10 cloves of garlic 1 cup basil, cut into ribbons 3 ounces butter, cut into chunks Olive oil, as needed Parmesan, grated (optional) Instructions Season the tomatoes with the salt and toss them well. Put a big pot of water on to boil. When it comes to a boil, add a generous pinch of salt. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the tomato water. Heat a teaspoon or two of olive oil in a large sauté pan over medium heat, add the garlic and cook it until it is just beginning to brown around the edges and soften, a couple minutes. (Watch carefully so that it doesn't burn) Pour the tomatoes into a strainer over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Meanwhile, cook the pasta and drain it. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Add Parmesan if desired. Adapted from Michael Ruhlman Adapted from Michael Ruhlman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What’s (almost) Better Than a BLT? by Carolyn Raber August 25, 2015 by Jill Foucre Leave a Comment I LOVE a good Bacon, Lettuce and Tomato sandwich……lots of crispy bacon, crunchy lettuce, and a big, thick slice of a flavorful, homegrown tomato. And now that I’ve discovered Campari tomatoes at the grocery store, I can enjoy BLTs all year round. In case you are not familiar with Camparis, they are smaller than most tomatoes but taste like tomatoes are supposed to taste, and are always available. Even Chef Paul Lindemuth agrees. Now, you wonder, how can this beloved sandwich meet its match? My husband and I recently returned from our road trip to Colorado to meet our brand new grandson. While all of our time was spent with him and his over-the-moon parents, I made sure to bring back some luscious Colorado peaches and have enjoyed them every day since, including this new sandwich from Fine Cooking magazine – Peach, Pancetta, Lettuce, and Tomato. I am sharing this flavorful twist and sweet note that challenges an old favorite. Now I’m off to make another PPLT! Peach, Pancetta, Lettuce, and Tomato Sandwiches 2015-08-24 13:17:13 Serves 4 Print Ingredients 8 oz. thinly sliced pancetta 8 slices bread, toasting optional 1-2 T. mayonnaise 2 medium ripe tomatoes, thinly sliced Kosher salt and freshly ground black pepper 1 large ripe peach, pitted and thinly sliced 4 leaves Boston lettuce Instructions Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate. Spread the mayonnaise on 4 slices of bread/toast. Layer on the pancetta, peaches, tomatoes, and lettuce. Spread mayonnaise on one side of remaining pieces of bread/toast and place on top. Enjoy! By Carolyn Raber Adapted from Fine Cooking Magazine Adapted from Fine Cooking Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Too-Easy-For-A-Recipe Tomato Ideas August 19, 2015 by Jill Foucre Leave a Comment Cherry Tomato and Roasted Garlic Bread Spread For a delicious spread, place a branch of cherry tomatoes, roasted garlic cloves, extra-virgin olive oil, sea salt, freshly ground black pepper, and snipped fresh herbs in an oven-safe serving dish. Roast in a 400° oven just long enough to slightly wilt the tomatoes. Spread on toasted bread. Baby BLT Spread toast points with mayonnaise and top with Roma tomato slices, arugula, and bacon. Heirloom Salad Arrange a variety of sliced heirloom tomatoes on a platter. Drizzle with olive oil; sprinkle with snipped chives, sea salt, and pepper. Boursin Bites Cut bite-size pear tomatoes in half; top with Boursin cheese and snipped basil. Tiny Tarts Fill mini phyllo shells with a spoonful of Brie and top with chopped, seasoned tomatoes. Bake at 350° for 5 minutes and serve immediately. Hot Kebabs Thread cherry tomatoes, pitted Kalamata olives, and cubed Halloumi cheese or feta on metal skewers. Grill over medium heat until warmed through. Creamy Tomato Sauce Puree 2 parts chopped tomatoes with 1 part plain yogurt plus lemon juice, salt, and dill to taste. Serve on grilled salmon. Tomato Toss Mix hot cooked pasta with chopped seasoned tomatoes tossed with olive oil, garlic, and chopped basil. Top with grated Parmesan. Cool Stuffed Tomato Fill hollowed-out tomatoes with colorful pasta or rice salad. Salsa Snack Combine chopped tomatoes, green onion, pineapple, red sweet pepper, jalapeño pepper, lime juice, and cilantro. Serve with quesadillas. Beefsteak Salad Arrange slices of tomato and grilled steak on a plate. Top with red onion slices, blue cheese, crumbled bacon, and balsamic vinaigrette. Pesto Bites Fill hollowed-out cherry tomatoes with pesto. Serve chilled or at room temperature.