There is one thing I hate about living in DC (besides the weather) – the tomatoes are just bad here. I know I grew up spoiled eating tomatoes growing in my backyard, but still. Disappointing. But baking the tomatoes or sticking them in dishes works fairly well, and I wanted to make Ottolenghi’s Herb-Stuffed Tomatoes recipe ever since I saw the picture. So this week I did, adjusting the recipe based on my fridge as always.
1/2 onion, chopped
3 cloves garlic, minced
1/3 cup panko bread crumbs
3 tablespoons chopped parsley
6 chopped kalamata olives
handful of toasted pine nuts
parmesan for serving (optional)
Cut off the tops of the tomatoes and using a spoon, clear out the middle part of them. Lightly salt the insides of the tomatoes and turn them upside down so the juice comes out. Meanwhile, saute the onions and garlic until the onion is transparent and fragrant. Add the bread crumbs, parsley, olives, and pine nuts and mix them in. Take the filling and use it to stuff the tomatoes. Bake at 325 for 3o minutes or until the tomatoes are soft. Sprinkle on parmensan if you want and serve.
I really liked this recipe. It was pretty simple and tasty and hey, if you don’t add the cheese it’s even vegan! It’s not a wow of a recipe, but it’s good. I actually thought it tasted better when I had it as leftovers the next day for lunch. My only warning is that the tomatoes kept tipping over on the pan, which was slightly messy and worrisome. Definitely pair with dry white wine – anything else would be overpowering. Song of the Week: Good as Hell by Lizzo. I heard this song a couple weeks ago on the amazing podcast Soooo Many White Guys, and have been in love with it ever since. It just makes you feel better and more awesome. Also, the background on the chorus. If you can, watch the video too cause it’s also friggin awesome ode to black female beauty.
I have been meaning to make this for months now. Since I first had it in my Chilean cooking class back in December, I have wanted to try making it at home. And then I kept not doing it. But this week I finally got around to it. Pastel de Choclo is basically a Chilean shepherd’s pie, with a sweet corn topping rather than mashed potatoes. And it is freaking delicious.
1 onion, chopped
2 cloves garlic, minced
1 medium eggplant, chopped
2-3 teaspoons paprika (adjust to taste)
1 1/2 teaspoons cumin (adjust to taste)
1 tsp sugar
2 tablespoons rasins
2-3 ounces crumbled feta
Saute the onion and garlic for a couple minutes in some olive oil, then add the eggplant, paprika and cumin. Saute, stirring frequently, until the eggplant is soft and cooked, 10 minutes or so. Add the sugar, and then taste and adjust the spices as you see fit. Set aside while you make the topping.
3 ears of corn, kernels removed and chopped
1 1/2 tablespoon butter
1 cup milk
2-3 tsp sugar
Chopped fresh basil or dried basil
Melt the butter in a saucepan. Add the corn, and basil, and sugar and then slowly add in the milk, stirring frequently. Once all the milk is added, cook on medium heat until the mixture thickens (aka corn and milk sorta combine into a mush). It’ll take awhile – at least 10 minutes. Stir consistently so the bottom doesn’t burn.
In a medium, greased casserole dish, place the eggplant mixture. The add a layer of feta and raisins. Then spoon the corn mush so it forms an even top layer. Sprinkle the top with sugar, and bake at 400 until the crust is golden brown. Serve warm.
So. Freaking. Good. I was worried since I wasn’t really involved in making it that it wouldn’t taste the way I remember, but it turned out awesome. I upped the spices a little to counteract the sweet corn, but it works so well with the feta. I can’t wait to make this again. My only issue with it was that I ate a little too much of it each time I had it. Oh well, there are worst things than a recipe being too good to keep to smallish portions. Naturally, I served this with Chilean wine – a really solid Sauvignon blanc. Song of the Week: PMJ’s version of Dancing in the Dark. Confession time: I hate Bruce Springsteen. I sporadically try again, but it’s like “nope.” However, Postmodern Jukebox is awesome and so I’m completely obsessed with their 50s version of it this week.
Pattypan squash is such a funny vegetable. It’s like a scalloped flying saucer. I’ve wanted to learn how to cook them for a while, but had no idea how to approach it – and honestly, chopping it into pieces seemed like a waste of their cool shape. But then I found this recipe for Eggs Baked in Pattypan Squash and it seemed like a good thing to try.
3 pattypan squash
2 or 3 eggs
1/3 onion, diced
2 smallish or 1 large clove garlic, minced
1 1/2 pinches dried thyme
Trim the ends of the pattypan squash. Then take a spoon and hollow out the middle of the squash, leaving at least 1/4 of an inch of flesh/rind all around. Brush with olive oil and bake at 375 for 15 minutes. While the squash are baking, saute the onion in some olive oil. After a few minutes add the garlic and then the thyme. Once the onion is soft, remove from heat. Into the little pattypan squash holes, scoop in some of the onion mixture. Then crack an egg and slip it into the hole as well. Carefully return it to the oven and bake until the eggs are set/as done as you want them – about 15 minutes.
I really liked this recipe. The only problem I had with it was the the pattypan squash were too small for a whole egg to go in there! There was some spillage into the baking pan. This was touted (and would make) a great brunch dish, but I had it with salad and wine as a light dinner and that worked well. So this I think was a great, simple introductory recipe to such a funny-looking veggie. Song of the Week: Sit Down John, from 1776. Long before there was Hamilton, there was another surprise Broadway hit about the Revolutionary War – 1776 which focused on the Continental Congress declaring American independence. I have been obsessed with this musical since I was 5 and listen to the soundtrack every 4th of July.
I have been continuing with my favorite summer cooking theme – desserts made with fruit this week. I actually called one of my best friends and asked her if she had any suggestions a she mentioned a tart, that was really more of a galette and she said was super quick and easy. The one she recommended called for apples but I went with peaches instead, and added some spices.
1/2 recipe pie crust dough
2-3 large mostly ripe peaches
2-3 tablespoons sugar
1 tsp powdered ginger
1 tsp cinnamon
1 tsp vanilla
Slice the peaches. Stick them in a large bowl and toss with the sugar, ginger, cinnamon, and vanilla until the peaches are evenly coated. Roll the pie crust dough into a large circle and place it on a baking sheet (or pie plate if you prefer. Dump the peaches in the midd of the crust and spread them out, leaving a two inch ring of dough around it. Fold the dough over the peaches – it won’t be totally covered, the center shouldn’t have any dough over it. Bake at 400 for 25 minutes or so – until the crust is golden brown. Serve warm or cold – both are tasty!
Honestly, my only complaint with this dish is that I should have used more peaches. Also that I used white peaches which I don’t like as much as the yellow ones, but they were on sale, so, c’est la vie. This is super easy and quick to make, and it is very tasty. A solid dessert that you can totally eat for breakfast too. Song of the Week: Night on Bald Mountain by Modest Mussorgsky. I’ve been on a solid Russian composer kick for the past week, and mostly listening to the darker stuff. This was one of the many, but it is excellent.
I decided to cook another dessert with rhubarb this week, although not one of the several I’ve made before (although the Strawberry-Rhubarb dessert crepes are still amazing). So I was going through a list of a bunch of different rhubarb recipes on Saveur’s website and I came across this one for Rhubarb Tarte Tatin. I made very few adjustments, mostly just made it smaller so it would be 3-4 servings in an 8 inch pan.
3 large-ish stalks of rhubarb, chopped into maybe one-inch pieces
1/2 cup sugar
juice from 1/2 of a small lemon (like a tablespoon)
1 teaspoon vanilla
2 tablespoons butter
Melt the butter in an 8-inch, oven-safe pan. Once the butter has melted, add all the other ingredients and stir so that everything is combined and the rhubarb are coated. Keep cooking on medium, stirring every few minutes until the sugar has melted and the rhubarb is soft (I couldn’t tell if they were caramelizing, so I stopped when they were all soft). About 10 minutes. Make the topping while the rhubarb is cooking (or before hand)
1 1/4 cup flour
1/4 cup sugar
1 tsp baking powder
7 tablespoons butter
1/4-1/3 cup milk
pinch of salt
Mix together the flour, sugar, salt, and baking powder in a bowl. Cut in the butter until it is mostly incorporated and there are only a few little lumps. Add the egg and 1/4 cup milk. Add more milk, a little at a time, if you need to to for a soft, sticky dough. Once the rhubarb is done cooking, take the dough and flatten it out, not too thick, (I just used my hands, too sticky for a rolling pin) and cover the rhubarb. There is a little more dough than needed for the pan so I just baked the leftovers like a scone, which totally worked. Bake at 375 for 20 minutes ish or until the crust is golden brown. Flip it onto a plate and let it cool before serving.
Omg, this was freaking delicious. I dunno how, but the topping stayed soft, cake-like and didn’t dry out two days later. Just the right amount of sweet with a hint of tart. Seriously, this is a 10. Go buy rhubarb and make it now. Song of the week: Counting Stars by OneRepublic. I’ve always really liked this song, and I finally got around to buying it on iTunes this week. It’s just such a solidly good song.