Heirloom Tomato, Cheddar and Bacon Pie

 

tomato pie.jpg

Photo: Hector Sanchez; Styling: Heather Chadduck, 2013

Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare,  but it is sure worth the effort!

RECIPE BY SOUTHERN LIVING
June 2013

Serves 6 to 8 

Ingredients:
For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Directions:
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.

Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

Meanwhile, prepare Filling: Cut 2 pounds of tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.

Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

 

*Cook’s Notes:
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes

And a method is briefly outlined below:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Protected by Copyscape

Advertisements

Duck Confit Croquettes with Yuzu Vinaigrette

29511398_1618607891521689_1037636886332705135_n.jpg

I recently traveled to Atlanta, Georgia for a conference recently. Although I pass through Hartsfield-Jackson Atlanta International Airport quiet frequently, I rarely have time to leisurely grab anything to eat while trying to get from one terminal to another to catch a connecting flight.

However, this time I had an extended layover and being that it was lunch time, I decided to take full advantage of what the restaurant scene in the airport had to offer, and in checking the menu outside the establishment it appeared that One Flew South would fit the bill.

Located in Concourse E, One Flew South is the first upscale dining experience in Hartsfield-Jackson Atlanta International Airport.

Hartsfield_-_One_Flew_South.0.0.jpeg

Photo Credit: One Flew South, 2017

 

The cuisine at One Flew South  can be described a spirited global fare featuring a ‘Southernational’- Cuisine inspired by world travels specializing in Deep Southern and Asian flavors that cannot be denied with dished prepared largely with high quality, fresh, local ingredients from regional farmers and purveyors. An added bonus is that frequent fliers’ know that this Southern/Eclectic spot offers an exceptional prepared to-go selection for travelers as well.


               Photo Credit: TripAdvisor 2018.

The food menus has offering covering soups and appetizers, salads, sandwiches and full entrees. The  is a dessert menu for those that may have a sweet tooth, so be sure to ask your server to share it with you.

One Flew South has a top shelf bar that serves proper cocktails and features an exceptional sushi menu and take-away items. The restaurant presents an enticing culinary destination for travelers braving the world’s busiest airport.

blogger_city_guide_atlanta_one_flew_south_600c390-600x390.jpeg

        Photo Credit: One Flew South, 2018

 

With that being said, I ordered the French Southern inspired duck confit croquettes and the thyme braised pork belly. The croquettes were made with duck, English Peas and Carolina grits and served with fennel slaw, candied citrus, Yuzu vinaigrette and topped with micro greens of cilantro and parsley.

As for the entree,the thyme roasted pork belly was cooked to perfection and served over a bed of parsnip puree and a black-eyed pea and arugula salad. This dish is normally served with a blackberry-onion marmalade, but because the blackberries were not in season yet, the chef made do with a balsamic vinegar reduction. I am working on replicating this recipe and hope to post it at a later date. Stay tuned!

The service was great and I truly enjoyed my meal and I could not wait to get back home to my kitchen to see if I could create such and interesting appetizer tailored to my taste. You see, cooking is pure happiness for me and I was truly inspired my first dining experience at One Flew South I start with this French inspired crispy Duck Croquettes recipe that is absolutely amazing. This process is a bit time consuming in terms of preparation, as they are a bit tricky to make, but they are so totally worth it. Make a few extra while you’re at it. You can keep them in the freezer, just ready to deep fry when you want to.

Serves 4 to 6

Ingredients:
For the Croquettes:
3 Duck Legs about
1 shallot, diced
2 cloves garlic
4 tablespoons olive oil
1 cup dry white wine
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Béchamel:*
2 tablespoons all purpose flour*
1 oz unsalted butter
1 cup Whole Milk
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Breading*
Finely ground Japanese Panko bread crumbs*
2 Eggs
1 cup rice flour
Kosher Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Gruyere cheese

For the Candied Citrus Peel:**
1 grapefruit
2 Navel oranges
2 lemons
2 1/2 cups sugar

Yuzu Vinaigrette:***
Yields Approximately 1 1/2 cups
1/2 cup Yuzu Juice, Yuzu marmalade or Monin Yuzu Fruit Purée
1/4 cup rice wine vinegar
1/2 teaspoon garlic, minced
1 tablespoon freshly squeezed lemon juice or orange juice
1 1/2 teaspoons sugar
1 teaspoon tomato paste
3/4 cup vegetable or canola oilSalt and pepper, to taste

For the Fennel Slaw:
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

For the Garnish:
Mixed Micro greens

Directions:
To make the confit: Lightly sprinkle salt and pepper the duck thighs and fry in a little olive oil. Once it got nice color put it in a large casserole.

Saute the shallots and add to the casserole with and garlic. Add wine and some olive oil.

Place the casserole in the oven at 350°F for about 1 ½ hours, until the meat is soft and falling off the bone. Let it cool down to manageable temperature and pick the meat from the bone.

Chop the meat finely and add to a bowl. Also,  add  the shallots from the casserole and add to the bowl.

For the Béchamel: Add the onion and the butter to a medium saucepan and cook on low heat, until the onions are translucent. Whisk in the flour with a little of the milk to the saucepan. Stir and slowly add the remaining milk until a thick paste is formed. Bring to a boil,  constantly stirring.  Reduce the heat and cook over low heat for a short while, as the consistency should thicken. Taste and season with salt and pepper, as needed. Remove from the heat and set aside, allowing the béchamel  to cool slightly.

To  a large plastic or stainless steel bowl, add about 1 cup of the béchamel, the chopped duck and  the grated cheese. Season with salt and pepper, if needed. Place the bowl in the freezer to solidify the mixture, for at least 1 hour. This step makes it easier to manage the meat mixture.

Spray your hands with a light coating of vegetable spray. Using a small ice cream scoop, fashion the croquettes, by rolling the meat mixture in balls, about 3 ounces each, and set on a plate. Place the croquettes in refrigerator for a least 4 hours.

To make the candied citrus peel: Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don’t cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 inches thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.

Put peels in a 3- to 4-quart saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.

Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.

Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.(Store the candied peels in an airtight at room temperature for future use.)

Meanwhile, make the yuzu vinegrette. In a blender or food processor, puree all ingredients except oil until combined. Slowly add oil with blender running until all of the oil has been added.If you do not have a blender or food processor, then add all the ingredients to a bowl and whisk until well blended. Decant to a glass mason jar or cuvette and set aside.

To make the fennel slaw: Whisk together all ingredients except fennel. Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.Place the fennel in a large bowl and toss the fennel with enough dressing to coat, then season with salt and pepper. Cover with plastic wrap and place in the refrigerator until ready to serve.

When you are ready to fry the croquettes, set up the breading station. In the first shallow dish add the flour. Whisk the eggs and add them to a shallow bowl. Add the breadcrumbs to a third shallow dish. Dip a duck conift ball, first in flour, then beaten eggs and finally in breadcrumbs. Set aside. Repeat until all the balls have been coated.

Add several inches of vegetable oil to a deep fryer or a large pot. Heat the oil to 360°F.  Deep-fry the croquettes in batches, if necessary until they are a nice golden brown in color. Remove from the oil and allow to drain on a paper towel lined plate.

To serve as an appetizer, with the fennel slaw,followed by the croquettes, topped with the candied citrus, micro herbs and the yuzu vinaigrette.

 

Cook’s Notes:
* You can substitute cornstarch for the flour for a gluten free option. Also use gluten-free breadcrumbs as an alternative to the the Panko.

**To save time, make the Citrus Candied Peel several days ahead and store at room temperature in an airtight container.

***This simple yuzu-soy vinaigrette goes well with many dishes, as a dressing for salads, cooked veggies, as a sauce for raw fish dishes such as tuna tartare or sashimi, or as a dip for homemade tempura. Yuzu marmalade (Yujacheong, 유자청), can be purchased from a local Asian Markets. If you cannot find Yuzu juice at your local supermarkets, you can use lemon juice as a substitute.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Catfish in a Basil Lemon Sauce

DSC06156 (2) otmatk.jpg

Summer is here, more or less, with the flavors of basil and lemon. This catfish recipe is a twist on a classic Southern fish dish and is one of the easiest, quickest dinners you can prepare in a flash for family and friends.

Enjoy!

Serves 2

Ingredients
2 catfish fillets
Salt, to taste
Ground black pepper, to taste
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
A pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons butter
1 tablespoon olive oil
1 lemon, juiced
1/3 cup cream
1/4 cup fresh basil leaves, chopped (about 1 tablespoon)
Lemon wedges, for serving
Capers, for garnish (optional)

Directions:
Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
Sprinkle with salt and pepper and set aside.

In a shallow bowl, mix together cornmeal flour, salt, garlic powder and cayenne pepper. Dredge  the fish in cornmeal mixture, pressing the cornmeal lightly into the fish to make is adhere.

Heat the butter and olive oil in a large, cast iron skillet over high heat just until the oil is shimmering. Lay the fillets in the skillet carefully, using long-handled tongs. Fry for about three minutes on each side, then remove from the skillet to two plates.

Turn the heat to medium and whisk the lemon juice into the remaining fat. Whisk in the cream and basil and let boil for about a minute or until just reduced. Drizzle over the fish and serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape