In-Season Recipes (4): Heirloom Tomato Pie - did this a few days ago, so yummy! courtesy of Food Network Kitchen Ingredients 1 cup all-purpose flour 3/4 cup yellow cornmeal 3/4 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 3/4 cup plus 3 tablespoons shredded manchego cheese 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 1/4 pounds mixed heirloom tomatoes Kosher salt 3/4 cup shredded mozzarella cheese 1/4 cup mayonnaise 3 tablespoons breadcrumbs 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme Freshly ground pepper Directions Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool. Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes. Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley. Read more at: foodnetwork/recipes/food-network-kitchens/heirloom-tomato-pie-recipe.print.html?oc=linkback Tomato Beet Salad courtesy of Martha Stewart Ingredients * o 1 pound scrubbed small beets o 2 pounds tomatoes, preferably heirloom o 1 pint cherry tomatoes o 1/4 cup crumbled feta o 1/4 cup fresh cilantro leaves o 1/4 cup extra-virgin olive oil o Salt and pepper Directions 1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper. Cooks Note Good With poached chicken, grilled steak, burgers Summer Squash Slaw with Feta and Toasted Buckwheat courtesy of fellow CSAer Lisas Saved Recipes ¼ cup buckwheat groats (substitute toasted almond slivers if not available) 1½ pounds mixed summer squash and zucchini, julienned 5 scallions, thinly sliced ½ cup thinly sliced fresh mint 1 teaspoon chopped oregano 3 tablespoons olive oil Kosher salt, freshly ground pepper 1 tablespoon fresh lemon juice 4 ounces feta, thinly sliced Toast buckwheat (or almonds) in a large, dry skilletover medium-high heat, tossing often, until fragrant, about 4 minutes. Transferto a plate; let cool. Toss squash and zucchini, scallions, mint and oregano in a large bowl. In a separate bowl, mix oil, lemon juice, salt, and pepper. Add to large bowl. Add feta and toasted buckwheat and toss gently to combine. Crushed Beet with Herbs and Arugula (or Mesclun) courtesy of fellow CSAer Lisas Saved Recipes Ingredients 1 head of garlic 4 medium beets (1 1/4 pounds) Kosher salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/2 small onion, thinly sliced 4 thyme sprigs 4 small rosemary sprigs Freshly ground pepper 2 ounces baby arugula (2 cups) Directions 1. Preheat the oven to 375°. Cut off the top 1/2 inch of the head of garlic. Wrap the garlic in aluminum foil and bake for about 45 minutes, until very soft. 2. Meanwhile, in a medium saucepan, cover the beets with cold water and add a generous pinch of salt. Simmer the beets over moderately low heat until tender, 30 minutes. Drain and let cool slightly, then peel the beets. 3. On a work surface, using a mug or the bottom of a small bowl, gradually press down on the beets until they are about 3/4 inch thick and cracked around the edges; try to keep the beets whole. 4. In a large cast-iron skillet, melt the butter in the olive oil. Add the beets and cook over moderately high heat until crusty on the bottom, 4 minutes. Turn the beets and scatter the onion, thyme, rosemary and roasted head of garlic all around. Season with salt and pepper. Cook over moderately high heat, gently stirring the onion and herbs, until the onion is just soft and the beets are crusty, 4 minutes. Transfer the beets, onion and herbs to plates or a platter and scatter the arugula over the top. Squeeze the roasted garlic cloves from their skins and scatter them over the top. Spoon the pan juices over the arugula and serve. MAKE AHEAD The roasted garlic and boiled beets can be refrigerated separately for up to 2 days; let return to room temperature before proceeding
Posted on: Tue, 09 Sep 2014 19:33:27 +0000
Trending Topics
Recently Viewed Topics
© 2015