Sunday, September 10, 2017

Green Tomato Tartines

The abundance of tomatoes continues, but with green tomatoes this time. I had a green tomato soup recipe I wanted to make, but I just made roasted tomato soup with ripe tomatoes, so I decided to skip that idea. This recipe looked like it was easy to put together which is always appealing for a week night dinner.

I loved the tart combination from the green tomatoes and olives. This dish is probably not for everyone, the green tomatoes are tart, the olives are briny, and some people just hate raw shallots/onions. This is the kind of dish I love to eat, and the combination of warm/raw ingredients created a nice juxtaposition. I happily ate mine!  

Recipe from a Couple Cooks

-2 large green tomatoes
-1 shallot
-¼ cup Kalamata olives
-1 handful fresh herbs (for example, dill, basil, and chives)
-4 slices crusty bread, we used ciabatta 
-4 ounces goat cheese
-Olive oil
-Kosher salt

Toast the bread slices and while the bread is toasting -- slice the green tomatoes and thinly slice the shallot. Coarsely chop the olives and the herbs.

In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle generously with kosher salt. Heat until softened and just golden, about 3 minutes per side. Taste and add additional salt as necessary.

On each slice of bread, spread the goat cheese and then top with the warm tomatoes, shallots, olives, and herbs. Serve immediately.

Wednesday, September 6, 2017

6 Ingredient Roasted Tomato Soup


I made this the night we made the Red Wine Tomato and Goat Cheese Crostini. The weather was really chilly and rainy, so it seemed like a nice fall-like dinner to make. It also used eight of our tomatoes!

Unfortunately this soup received mixed reviews. Dave enjoyed it, I wasn't a fan of it. I'm not sure if it was the texture (maybe I should have thinned out the soup), or something else. I ended up eating it with crushed smoked gouda crackers in it which helped. I thought adding pesto to the soup as opposed to fresh herbs was a really smart idea and not something I would have thought of doing.

The grilled cheese we made was pretty standard, except for the cheese was a mustard seed cheese I picked up at the grocery store. I love to add mustard to my grilled cheese, so the tangy cheese was a nice addition to the grilled cheese and paired well with the soup.

Recipe from Half Baked Harvest

-6-8 heirloom tomatoes, quartered
-1 small sweet onion, quartered
-3 tablespoons extra virgin olive oil
-2 tablespoons fresh thyme leaves
-kosher salt and pepper
-1 cup whole milk, plus more to thin
-1/3 cup basil pesto, homemade or store-bought

Preheat the oven to 425 degrees. 

In a large baking pan, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.

Transfer the roasted tomatoes and onions and their juices to a medium soup pot and and add the milk. Puree until smooth using an immersion blender. Place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired, we did not do this step, but if you like your soup not as thick it's worth it. 

To serve, ladle the soup into bowls and serve with a grilled cheese on the side. 

Tuesday, September 5, 2017

Red Wine Cherry Tomato & Goat Cheese Crostini

The quest to use all of our tomato crop continues. I made these this past weekend when it was considerably chilly out and a peak into cozy fall weather. These were incredibly easy to put together and tasted delicious. The red wine from the tomatoes soaked into the bread just enough to make it easy to eat, but not enough to make it soggy. Goat cheese and tomatoes are a classic pairing, but taking the extra time to brush the crostini with garlic butter is worth it. 

Recipe from Wry Toast.

-2 cups cherry tomatoes (~one pint)
-a few pinches of Salt & Pepper
-1 tsp oregano
-1 tsp basil
-1 tbsp extra virgin olive oil
-1/3 cup dry red wine (we used Cabernet Sauvignon)
-10 oz. french baguette
-1 tbsp salted butter, softened
-1/2 tsp minced garlic
-4 oz. goat cheese, at room temperature

Preheat oven to 450F.

Slice cherry tomatoes in half, then transfer to large mixing bowl. Season with salt, pepper, oregano, and basil, tossing well. Next add in EVOO, and red wine, and toss. Transfer tomatoes to oven-safe baking dish, a  glass pie pan worked nicely for me, then roast for 25 – 30 minutes until the tomatoes just begin to char.

While the tomatoes are roasting. Combine butter and garlic in small dish and stir well until mixed. Slice the baguette and evenly spread a thin layer of butter onto each slice, then toast in the oven for 4-5 minutes until golden. We did this in our toaster oven to keep things simple.

Once the tomatoes are done, spread the softened goat cheese onto each baguette slice, top with cherry tomatoes and serve immediately.


Monday, September 4, 2017

Rustic Strawberry Peach Galette

I prepared this Rustic Strawberry Peach Galette the same night that I made the Grilled Nectarine and Ricotta Naan Pizza and Tomato Chickpea Salad. Preparing the galette is a little time consuming, so it should bee a weekend project.

I was nervous that this was not going to turn out, and I have talked before about how baking is not my forte. When I checked on the galette, the juices from the fruits made a mess all over the baking sheet, but the tart came off in tact, the crust was cooked, and not a soggy. Overall, I was pleasantly surprised with how the galette turned out and the flavor of it. The tartness of the peaches and strawberries paired nicely with a big scoop of vanilla frozen yogurt.

Recipe from Sally's Baking Addiction.


-2 ripe peaches, peeled, pitted, sliced (not frozen)
-2 cups (about 300 grams) sliced fresh strawberries (not frozen)
-2 Tablespoons (30 grams) granulated sugar
-1 teaspoon vanilla extract

-1 and 1/2 cups all-purpose flour (careful not to overmeasure)
-3 Tablespoons granulated sugar
-1/4 teaspoon salt
-1/2 cup cold unsalted butter, cubed
-1/4 cup ice water, plus more as needed
-1 egg, beaten for egg wash
-additional sugar for sprinkling

To make the filling, mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing to coat. Set aside while you prepare the crust.

Whisk the flour, sugar, and salt together in a medium bowl. Using your hands (or a pastry cutter), mix the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Gently knead the dough a few times in the bowl until it all comes together. If the dough seems dry, add 2 tablespoons of ice water at a time to help it come together.

Shape the dough into a ball and flatten it into a thick disk, before wrapping it rightly in plastic wrap and refrigerate it for at least 1 hour.

After one hour, preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured surface, roll the dough into a 12-inch circle.Transfer dough to the prepared baking sheet.

Use a slotted spoon, to spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.

Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.

Saturday, September 2, 2017

Tomato Chickpea Salad

We have an abundance of cherry tomatoes! My parents gave us an extra tomato plant and it has grown leaps and bounds under Dave's care, despite the fact that we're having an incredibly dry summer. I served this as a side dish paired with the Grilled Nectarine and Ricotta Naan Pizza that I posted earlier this week.

Dave wanted to use a raw preparation for some of the recipes using the tomatoes since they are straight off the vine. I'm also planning on some recipes using the tomatoes roasted as well. The simplicity of these recipe really let the tomatoes shine through and it paired nicely with our grilled pizza.

Recipe from the Kitchn.

-2 tablespoons olive oil
-1 (15-ounce) can garbanzo beans (chickpeas) drained and rinsed
-Kosher salt
-2 teaspoons ground cumin
-2 pints cherry tomatoes, halved
-1/4 cup basil chiffonade 

For the vinaigrette
-2 tablespoons olive oil
-1 tablespoon sherry vinegar
-1 teaspoon minced shallot
-Kosher salt
-Freshly ground black pepper

To make the vinaigrette whisk together the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the sliced tomatoes.

For the chickpeas, heat the oil in a large skillet and add the chickpeas in a single layer. Cook without stirring until lightly browned on the bottom. Add salt and stir, but spread the chickpeas back out in a single layer. Continue this process for 6 to 7 minutes until the chickpeas are browned on all sides.
Remove from the heat, add the cumin, and toss to coat.

Add the chickpeas into the tomato/vinaigrette bowl and toss to combine the ingredients. Add the basil chiffonade and adjust the seasoning to taste.