I burned my hand a few weeks ago, which interfered with some of my cooking plans. Thanks to a miracle cream, all is now well, and cooking has resumed.
I found some phyllo cups at Nob Hill, so was able to try this tasty little appetizer. They're light and cool and refreshing and surprisingly addictive. Now that I've used phyllo cups, I'm full of all kinds of ideas for how to use the handy little things (that are pre-baked and require practically no work). These were based on Brown Eyed Baker's "Cucumber-Tomato Bruschetta in Phyllo Cups" recipe.
Ingredients:
30 phyllo cups
1 med cucumber, finely diced
1 tomato, seeded and finely diced
1 small red onion, finely diced
1/4 cup sour cream (I used the real deal--you could use low fat)
3 Tbsp cream cheese, softened (again, real deal--you could use low fat)
2 tsp lemon juice (I used fresh thanks to a generous friend)
3 Tbsp finely chopped chives, divided (or, in a pinch, green onion stems)
2 Tbsp finely chopped parsley (I had to skip this as my parsley "died" between when I planned to make these and actually was able to make them)
1/2 tsp salt
1/4 tsp pepper
1. Remove phyllo cups from freezer.
2. In medium bowl, toss the cucumber, tomato, and onion to combine.
3. In small bowl, mix the sour cream and cream cheese with a spoon until thoroughly combined. Stir in the lemon juice, salt, pepper, 2 Tbsp chives, and parsley.
4. Add sour cream mixture to vegetable mixture and toss to combine.
5. Spoon into each phyllo cup. I had a bit left over. It was tasty.
6. Top with remaining 1 Tbsp chives and serve.
Perfect for a summer gathering!
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Wednesday, July 28, 2010
Thursday, January 21, 2010
Pan Bagnat
Have you ever made something and just KNOWN that it was going to be good? That describes this Pan Bagnat recipe, from Weight Watchers New Complete Cookbook (1998). It's currently sitting in my fridge, because it's supposed to be left over night, and I can't WAIT to eat it tomorrow.
2 very ripe tomatoes, peeled
1 8-oz loaf day-old French or Italian bread--the crustier, the better
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat-leaf parsley
2 scallions (green onions), thinly sliced (white AND green parts)
2 Tbsp white wine vinegar
2 tsp EVOO
Freshly ground pepper and salt to taste.
To peel the tomatoes, cut a small X in the bottom of each tomato skin. Bring a medium saucepan of water to a boil and drop in the tomatoes for 10-15 seconds, just until the skin splits. With a slotted spoon, remove tomatoes to a bowl of cold water. Skins should peel off easily (this is just like blanching/peeling peaches).
Halve each peeled tomato horizontally (around the fattest part--if the part where the stem was is the north pole then you are cutting along the equator). With a spoon, scoop out the seeds and pulp. Dice the tomato shells.
Pull out the soft insides of the bread and tear into pea-sized pieces.
In a medium bowl, combine tomatoes, bread, cheese, parsley, scallions, vinegar, oil, salt, and pepper.
Fill the bread loaf with the tomato mixture (you will have to mush it in). Close the bread and wrap tightly with plastic wrap.
Refrigerate overnight. Just before serving, cut into 4 pieces.
Makes 4 servings, 4 WW pts per serving (222 calories, 6g fat, 3g fiber).
I can't wait for this to be finished! This summer, when tomatoes are ripe, this may become a staple lunch for me (I doubt The Big Geek would view this as a complete meal). As a child I used to get into trouble for using up all the tomatoes making tomato sandwiches--this is the grown-up version of that!
2 very ripe tomatoes, peeled
1 8-oz loaf day-old French or Italian bread--the crustier, the better
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat-leaf parsley
2 scallions (green onions), thinly sliced (white AND green parts)
2 Tbsp white wine vinegar
2 tsp EVOO
Freshly ground pepper and salt to taste.
To peel the tomatoes, cut a small X in the bottom of each tomato skin. Bring a medium saucepan of water to a boil and drop in the tomatoes for 10-15 seconds, just until the skin splits. With a slotted spoon, remove tomatoes to a bowl of cold water. Skins should peel off easily (this is just like blanching/peeling peaches).
Halve each peeled tomato horizontally (around the fattest part--if the part where the stem was is the north pole then you are cutting along the equator). With a spoon, scoop out the seeds and pulp. Dice the tomato shells.
Pull out the soft insides of the bread and tear into pea-sized pieces.
In a medium bowl, combine tomatoes, bread, cheese, parsley, scallions, vinegar, oil, salt, and pepper.
Fill the bread loaf with the tomato mixture (you will have to mush it in). Close the bread and wrap tightly with plastic wrap.
Refrigerate overnight. Just before serving, cut into 4 pieces.
Makes 4 servings, 4 WW pts per serving (222 calories, 6g fat, 3g fiber).
I can't wait for this to be finished! This summer, when tomatoes are ripe, this may become a staple lunch for me (I doubt The Big Geek would view this as a complete meal). As a child I used to get into trouble for using up all the tomatoes making tomato sandwiches--this is the grown-up version of that!
Wednesday, August 26, 2009
Tomato Pie in Pate Brisee
Stop what you are doing and make this right now. Seriously. I made two. Some friends and I ate one last night, and the other is reserved for different friends on Thursday.
Maybe.
If it makes it that long.
I don't know how much I actually like those friends.
Not really. They're great. But that pie is in my fridge calling my name. I can hear it crying out to me through the aluminum foil.
Feel free to buy your crust pre-made. You'll still need to bake it first, but it will work just fine. If you're feeling adventurous, try this recipe for pate brisee.
Tomato Pie:
1/2 yellow or red onion, chopped OR 1 onion, chopped and caramelized*. I used a red onion and caramelized it, and I suggest you do the same, because it was GOOD.
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approx 3 cups chopped tomatoes. I used a variety of colors of heirloom tomatoes, but you can use whatever kind you like.
1/4 cup sliced basil (or about 1 tsp Italian seasoning). Tip: stack basil leaves, roll up (like a cigar), and cut into thin slices OR just use kitchen shears to cut thin slices.
2 cups grated cheese (I used 2% cheddar and 2% "mexican blend." The original recipe suggests sharp cheddar and monterey jack or gruyere or mozarella. I'd suggest using 2% because it tasted good, held together well, but didn't get too greasy, but the original recipe didn't call for that.
3/4 cup mayonnaise (I did not mess around with the light or low fat kind, but it might work.)
1 tsp hot sauce
salt and freshly ground pepper to taste
1. Preheat oven to 350. Place pie shell in oven and cook for about 10 minutes or longer until lightly golden. If I were doing this again, I would get some pie weights to prevent the center from poofing up and pulling the sides of the crust down. If pie browns too quickly, use a pie shield or place foil over the crust. It will not look "done" after this process, only lightly golden.
2. Squeeze as much moisture from the tomatoes as you can. The orginal recipe suggests using a potato ricer. Since I don't own one of those (although I'd like to, hint hint to The Big Geek), I just picked up handfulls and squeezed over the sink, then put the "squozen" tomatoes in a bowl until I'd squeezed them all. If you are using Italian seasoning instead of fresh basil, sprinkle it into the bowl and gently stir.
3. Sprinkle the bottom of the pre-baked pie shell with onion. Spread the tomatoes on top of the onions. If using sliced basil, sprinkle it over the tomatoes.
4. In a medium bowl, mix together the grated cheese, mayo, hot sauce, salt, and pepper. The mixture will be the consistency of a gooey snowball. Spread cheese mixture over the tomatoes. I found it easier to spread with my fingers than with a spoon.
5. Place in the oven and bake until browned and bubbly, 25-45 minutes.
Cool for a bit and then enjoy warm. Try to save some for your family or friends.
*To caramelize an onion, melt some butter in a wide saute pan (you can also use olive oil, or a combination of olive oil and butter--about 1 Tbsp per onion). Add sliced or chopped onions and stir to coat. Cook for 30-60 minutes, stirring occasionally. You want to stir them enough that they don't burn, but not too much or they won't brown. Some cooks like to add a tsp of salt and a sprinkling of sugar after about 10 minutes. I, however, am lazy and just brown the onion in butter. I figure that if I use salted butter I don't need to add more salt. . .
Maybe.
If it makes it that long.
I don't know how much I actually like those friends.
Not really. They're great. But that pie is in my fridge calling my name. I can hear it crying out to me through the aluminum foil.
Feel free to buy your crust pre-made. You'll still need to bake it first, but it will work just fine. If you're feeling adventurous, try this recipe for pate brisee.
Tomato Pie:
1/2 yellow or red onion, chopped OR 1 onion, chopped and caramelized*. I used a red onion and caramelized it, and I suggest you do the same, because it was GOOD.
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approx 3 cups chopped tomatoes. I used a variety of colors of heirloom tomatoes, but you can use whatever kind you like.
1/4 cup sliced basil (or about 1 tsp Italian seasoning). Tip: stack basil leaves, roll up (like a cigar), and cut into thin slices OR just use kitchen shears to cut thin slices.
2 cups grated cheese (I used 2% cheddar and 2% "mexican blend." The original recipe suggests sharp cheddar and monterey jack or gruyere or mozarella. I'd suggest using 2% because it tasted good, held together well, but didn't get too greasy, but the original recipe didn't call for that.
3/4 cup mayonnaise (I did not mess around with the light or low fat kind, but it might work.)
1 tsp hot sauce
salt and freshly ground pepper to taste
1. Preheat oven to 350. Place pie shell in oven and cook for about 10 minutes or longer until lightly golden. If I were doing this again, I would get some pie weights to prevent the center from poofing up and pulling the sides of the crust down. If pie browns too quickly, use a pie shield or place foil over the crust. It will not look "done" after this process, only lightly golden.
2. Squeeze as much moisture from the tomatoes as you can. The orginal recipe suggests using a potato ricer. Since I don't own one of those (although I'd like to, hint hint to The Big Geek), I just picked up handfulls and squeezed over the sink, then put the "squozen" tomatoes in a bowl until I'd squeezed them all. If you are using Italian seasoning instead of fresh basil, sprinkle it into the bowl and gently stir.
3. Sprinkle the bottom of the pre-baked pie shell with onion. Spread the tomatoes on top of the onions. If using sliced basil, sprinkle it over the tomatoes.
4. In a medium bowl, mix together the grated cheese, mayo, hot sauce, salt, and pepper. The mixture will be the consistency of a gooey snowball. Spread cheese mixture over the tomatoes. I found it easier to spread with my fingers than with a spoon.
5. Place in the oven and bake until browned and bubbly, 25-45 minutes.
Cool for a bit and then enjoy warm. Try to save some for your family or friends.
*To caramelize an onion, melt some butter in a wide saute pan (you can also use olive oil, or a combination of olive oil and butter--about 1 Tbsp per onion). Add sliced or chopped onions and stir to coat. Cook for 30-60 minutes, stirring occasionally. You want to stir them enough that they don't burn, but not too much or they won't brown. Some cooks like to add a tsp of salt and a sprinkling of sugar after about 10 minutes. I, however, am lazy and just brown the onion in butter. I figure that if I use salted butter I don't need to add more salt. . .
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