Tomato pie

I have been using Vivian Howard’s recipe for tomato pie this year.  BUT, I don’t make my own crust and I have modified it a little bit.  Thyme is too subtle a flavor and I can’t taste it with all the other stuff.  So, I leave it out.

Filling and topping:
1 tablespoon butter or olive oil
1 large yellow onion, halved and cut into julienne with the grain
2 teaspoons salt, divided
3 ½ pounds tomatoes, cut into ½-inch dice, divided
1 teaspoon granulated sugar, divided
2 tablespoons extra-virgin olive oil
½ teaspoon black pepper
⅓ cup picked basil leaves  (3 Tbsp dried)

½ cup mayonnaise
⅓ cup grated Fontina
⅓ cup grated Parmigiano-Reggiano

Blind-bake your crust for for 30 minutes.

In a medium saute pan or skillet, melt the butter and add the onions and ½ teaspoon salt. Cook the onions over medium-low heat till they are deeply caramelized. This will take about 40 minutes. If your onions get away from you and burn a little, add ¼ cup of water to the pan, scrape up the overbrowned bits, and keep going, In the end, you’ll have a scant ⅓ cup caramelized onions.

Toss half the tomatoes with ½ teaspoon salt and ½ teaspoon sugar. Set them over a colander and let them drain while you get everything else ready, at least 30 minutes.

Toss the remaining tomatoes with ½ teaspoon salt and the olive oil. Spread them out in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 20 to 30 minutes. You’re looking for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir together the onions, the fresh tomatoes, the roasted tomatoes, the remaining salt and sugar, black pepper and basil. In a separate, smaller bowl, stir together the mayonnaise, Fontina, and Parm.

Spoon the filling into your blind-baked crust and crown it with mayo-and-cheese topping. Bake in the middle rack of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.

Advertisements

Fig Jam

4.5 cups of quartered figs (from our bush),
4.5 cups sugar,
1/2 tsp vanilla extract,

Brought to 220ºF for a minute. Made 2 pints in an hour or so.

I need to remember to use a pot that is twice as deep as the volume of fruit and sugar.

(If you have never made jam, my Nanny told me to get new lids every time because the rubber around the top may be damaged from previous use and not seal adequately. But, you can reuse jars and rings. Close them up and turn them upside down so that the heat of the jam causes the rubber on the lid to soften and seal.  When it is well sealed, the button in the middle will pop down and stayed popped until you break the seal.  If it pops up and down, it hasn’t sealed.  Wait until it is completely cool to decide if it’s truly sealed.)

Vegetarian Chocolate Pie

Alton Brown has a recipe he calls Moo-less Chocolate Pie.

  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust

The New York Times makes the same thing adding spices and calls it “Mexican.”

1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste

I think it makes a lovely mousse, if you skip the crust.

Tomato Tamari Dressing

From the Orchard restaurant in Frederick, MD.  This recipe makes 4 1/2 cups so you may want to cut it in half.  It is crazy good.

In a blender place:

1 egg yolk
1 T dijon mustard (Grey Poupon)
1/4 C cider vinegar

Blend on high while slowly adding :

1 C vegetable oil

This will make about 1 1/2 C mayonnaise

Add to the mayo:

1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)
3/4 C Tamari (Japanese Soy Sauce)
3/4 C honey

Dash of black pepper

Blend until smooth.

Facebook Tomato Soups

A friend asked for quick, easy tomato soup recipes for her son to try making for himself. These are what were offered in 30 minutes.

1. Bake tomatoes in oven with garlic and onion, once cooked put in blender with chicken stock and purée til smooth. Stir over low-med heat for 10-15mins until reduced.  Add basil, too.

2. 4 large tomatoes, cut them in 4 sections. Dice an onion, you could add garlic for taste, spices of your own taste, and a chicken broth cube. Add water, boil until all ingredients are tender. Blend in a blender… add some whipped cream. Enjoy

3.  2 Onions, 1 clove garlic, small potato, pound of tomatoes or more, squirt of tomatoes paste. Sweat onions and garlic in butter 1min. Add tomatoes and cook for twenty mins with chicken or veg stock cube. Try and get as many of the skins out while it’s cooking then blend.xx

I’m going to play with this later.

Kathe’s Coffee Frosting

Cream 3/4 cup butter or margarine,

3 Tbsp buttermilk,

1 lb confectioner’s sugar.

Adjust texture and flavor with strong hot coffee – can be made more coffee flavored by using good instant espresso with a lot less water than called for, since you will
only need a Tbsp or two.

She said “I have never looked for it online. It’s a family recipe, at least 4
generations.”

Pickled Okra

1 pint jar packed tight with small, whole okra
Boiling vinegar
1 Tbsp red pepper flakes

Stuff a clean jar with whole okra, dump in the red pepper flakes, cover with boiling vinegar, screw on a clean, new canning lid. Flip it over so the heat from the vinegar seals the jar.

I have been reminded that a little garlic, whole or sliced, is a nice addition.

I think I waited a week before I tried the first jar and they were lovely.