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.
First off, let me apologize for the extended absence. I had an unexpected trip to California which did not give me anytime to cook anything (tragic, given my parent’s giant and beautiful kitchen). But I’m back on the East Coast, and will hopefully have a slightly less adventurous life for the next couple weeks. This week’s recipe I found on a wonderful cooking/book blog called The Little Library Cafe. It’s sort of a quiche-salad hybrid, that the author made inspired by the story of Peter Rabbit and called Mr McGregor’s Tart. Well, it looked freaking delicious, and I needed to use up some goat cheese, so I decided this week to make my own variation of the concept. I used fairly different ingredients in the topping, so I’m calling it a Peter Rabbit tart. There are three parts to this one, so it will take a while to put together.
3/4 cup flour
1/4 cup butter
pinch of salt
Measure flour and salt into a bowl. Using a pastry cutter or a fork, cut in the butter until there are no significant sized lumps. If compressed, the dough should almost be able to stick together. Add water, a little at a time, until the dough comes together. The dough should be soft and pliable, but cohesive and not sticky. Cover with plastic wrap and set aside.
1/2 cup milk
several pinches dried basil
3 oz crumbled goat cheese
Beat the eggs and milk together. Add the salt, pepper and dried basil and whisk them into the liquid mix. Then add the goat cheese and mix that in too. Take the dough you made earlier and roll it out to line whatever pan you are using. I used my large pie plate, but since the was a tart, the edges only when half-way up the sides of the pan. Pour the liquid egg/milk/cheese mixture into the lined pan – it shouldn’t quite fill it up. Bake for 20-25 minutes at 400. Don’t worry if the crust isn’t quite brown yet, it will go back in the oven later.
2 medium tomatoes, sliced
1 small leek, halved and sliced
1 cup chopped cabbage (or other greens)
2 radishes, thinly sliced
While the base is baking, prepare the veggies to go on top. The veggies I chose were based on the very specific criteria of already being in my fridge at the time. So feel free to use whatever ones make you happy. After the veggies are all chopped and the tart base is out of the oven, sprinkle the sliced leeks and tomatoes on top, and stick it back in the oven for another 15-20 minutes or so. It won’t hurt the eggy base and will give the crust more time to cook and brown. Once its done, toss the remaining veggies on top of the tart. Serve either warm or cold, both work.
The result. Good! The leeks and tomatoes were awesome, so unless you hate either of those vegetables, I highly recommend using them. The radishes were a nice touch, although I’m a bit iffy on the cabbage. I would have preferred to go with spinach or spring mix lettuces, but I’m a firm believer in using what is in my fridge before it goes bad, so cabbage it was. Next time, I will use some other leafy green vegetable. My love affair with rose wines continues, although I had it with an Argentinian rose blend, which was less fruity than I normally go for. Song of the Week: A Book Report from the the musical You’re A Good Man Charlie Brown. A completely ridiculous but amazing song from the Charlie Brown musical in which all the characters have to write a book report on … Peter Rabbit.