In Celebration of the Tomato (and La Tomatina)
August 25, 2010 09:28 PM Filed in: RECIPES
Heirloom Tomato Tart
Crust:
¾ tsp sea salt
½ cup a/p flour
½ cup whole wheat flour
¼ cup butter (1 stick), chilled
2 Tbsp grated parmesan
2 Tbsp ice water
6 oz mozzarella, shredded
3 Tbsp fresh basil, chopped
6 small heirloom tomatoes, sliced and patted dry
Salt & pepper
Chopped basil for garnish
Prepare crust by combining dry ingredients and parmesan; cut in butter and process (by machine or with pastry cutter) until texture resembles meal. Blend in ice water. You should now have a ball of dough. Put it in a 9” tart pan and press into bottom and sides. Refrigerate for 20 minutes.
Preheat oven to 350. Cover the tart shell with foil or parchment and blind bake, using pie weights, for 15 minutes. Remove foil and weights. Cover crust with mozzarella and sprinkle with basil. Layer tomato slices over cheese, overlapping. Sprinkle with salt and freshly ground pepper. Bake 10-15 minutes longer, until cheese bubbles. Before serving, garnish with remaining basil. Serve warm or room temperature.
Summer Risotto
5 cups meat broth, preferably homemade
4 Tbsp butter
1/3 cup chopped onion
1 Tbsp olive oil
1 ½ # ripe tomatoes, peeled, seeded and cut into ½ “ pieces
Salt & pepper
1 ½ cups Arborio rice (10 oz)
½ cup freshly grated Parmesan cheese
10 basil leaves, cut into thin strips
Bring the broth to a boil in a saucepan and keep at a low simmer.
In a heavy, large saucepan, combine 2 Tbsp butter with onion and oil. Cook over medium heat until onion is translucent, stirring occasionally. Add tomatoes and salt & pepper, and cook for ten minutes, stirring occasionally.
Add rice and coat grains by stirring together well. Add a half cup of broth to start, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring constantly to keep rice from sticking, until absorbed. The rice is done when it is firm but tender.
Add remaining 2 Tbsp butter, cheese, and basil, and stir together a little longer. Season with salt & pepper.
Serve right away with a nice crisp Pinot Grigio.
Frozen Tomato Puree
Makes 6 cups
10 pounds tomatoes
Prepare ice water bath. Bring a large pot of water to boil. Drop tomatoes into boiling water, a few at a time, and blanch for 1 minute. Scoop the tomatoes out of the water with a slotted spoon and plunge into ice water. Continue blanching tomatoes in batches. Remove from ice bath and drain. Core and peel the tomatoes.
Crush one quarter of the tomatoes into a large nonreactive stockpot. Cut the remaining tomatoes in half and add to pot. Heat over medium heat until boiling, then reduce to simmer. Cook until tomatoes begin to break down (15-20 minutes) and puree with stick blender. Be very careful when blending hot food.
Lower heat and continue to simmer for 2 hours, stirring occasionally. Allow to cool; ladle puree into large baking dish and cool completely in refrigerator.
Transfer cold puree into pint jars or freezer bags (¾ full to allow for expansion). Freeze for up to 6 months.
Sangria!!
1 bottle of merlot, chilled. (Do not waste your money on an expensive bottle--any old merlot will do just fine)
1 orange and 1 lemon, sliced
juice of 1 orange
1/4 cup sugar
1/4 cup brandy or triple sec
In a glass pitcher, mash together the sliced fruit with the sugar, using a wooden spoon. Stir in the remaining ingredients and refrigerate at least 2 hours before serving. Give it a stir and serve over ice. Enjoy! This is the best sangria recipe I've tried, straight up delicious and refreshing. -kp
Crust:
¾ tsp sea salt
½ cup a/p flour
½ cup whole wheat flour
¼ cup butter (1 stick), chilled
2 Tbsp grated parmesan
2 Tbsp ice water
6 oz mozzarella, shredded
3 Tbsp fresh basil, chopped
6 small heirloom tomatoes, sliced and patted dry
Salt & pepper
Chopped basil for garnish
Prepare crust by combining dry ingredients and parmesan; cut in butter and process (by machine or with pastry cutter) until texture resembles meal. Blend in ice water. You should now have a ball of dough. Put it in a 9” tart pan and press into bottom and sides. Refrigerate for 20 minutes.
Preheat oven to 350. Cover the tart shell with foil or parchment and blind bake, using pie weights, for 15 minutes. Remove foil and weights. Cover crust with mozzarella and sprinkle with basil. Layer tomato slices over cheese, overlapping. Sprinkle with salt and freshly ground pepper. Bake 10-15 minutes longer, until cheese bubbles. Before serving, garnish with remaining basil. Serve warm or room temperature.
Summer Risotto
5 cups meat broth, preferably homemade
4 Tbsp butter
1/3 cup chopped onion
1 Tbsp olive oil
1 ½ # ripe tomatoes, peeled, seeded and cut into ½ “ pieces
Salt & pepper
1 ½ cups Arborio rice (10 oz)
½ cup freshly grated Parmesan cheese
10 basil leaves, cut into thin strips
Bring the broth to a boil in a saucepan and keep at a low simmer.
In a heavy, large saucepan, combine 2 Tbsp butter with onion and oil. Cook over medium heat until onion is translucent, stirring occasionally. Add tomatoes and salt & pepper, and cook for ten minutes, stirring occasionally.
Add rice and coat grains by stirring together well. Add a half cup of broth to start, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring constantly to keep rice from sticking, until absorbed. The rice is done when it is firm but tender.
Add remaining 2 Tbsp butter, cheese, and basil, and stir together a little longer. Season with salt & pepper.
Serve right away with a nice crisp Pinot Grigio.
Frozen Tomato Puree
Makes 6 cups
10 pounds tomatoes
Prepare ice water bath. Bring a large pot of water to boil. Drop tomatoes into boiling water, a few at a time, and blanch for 1 minute. Scoop the tomatoes out of the water with a slotted spoon and plunge into ice water. Continue blanching tomatoes in batches. Remove from ice bath and drain. Core and peel the tomatoes.
Crush one quarter of the tomatoes into a large nonreactive stockpot. Cut the remaining tomatoes in half and add to pot. Heat over medium heat until boiling, then reduce to simmer. Cook until tomatoes begin to break down (15-20 minutes) and puree with stick blender. Be very careful when blending hot food.
Lower heat and continue to simmer for 2 hours, stirring occasionally. Allow to cool; ladle puree into large baking dish and cool completely in refrigerator.
Transfer cold puree into pint jars or freezer bags (¾ full to allow for expansion). Freeze for up to 6 months.
Sangria!!
1 bottle of merlot, chilled. (Do not waste your money on an expensive bottle--any old merlot will do just fine)
1 orange and 1 lemon, sliced
juice of 1 orange
1/4 cup sugar
1/4 cup brandy or triple sec
In a glass pitcher, mash together the sliced fruit with the sugar, using a wooden spoon. Stir in the remaining ingredients and refrigerate at least 2 hours before serving. Give it a stir and serve over ice. Enjoy! This is the best sangria recipe I've tried, straight up delicious and refreshing. -kp
