Category Archives: Vegetables Herbs

Heirloom Tomato, Cheddar and Bacon Pie

 

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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.

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Vegan Crab Cakes with Red Pepper Aioli

By Jenne Clairborne
Sweet Potato Soul, May 2016

Photo Credit: Jenne Clairborne/Sweet Potato Soul

It’s Preakness Stakes Week in the Charm City.

Did you know that the first run of the Preakness Stakes was in 1873 and was named by a former Maryland governor after a winning colt at Pimlico. The race has been termed “The Run for the Black-Eyed Susans” because a blanket of yellow flowers altered to resemble Maryland’s state flower is placed around the winner’s neck. Attendance at the Preakness Stakes ranks second in North America among equestrian events, only surpassed by the Kentucky Derby.named by a former Maryland governor after a winning colt at Pimlico. The race has been termed “The Run for the Black-Eyed Susans” because a blanket of yellow flowers altered to resemble Maryland’s state flower is placed around the winner’s neck. Attendance at the Preakness Stakes ranks second in North America among equestrian events, only surpassed by the Kentucky Derby.

And the quintessential food associated with Baltimore and the Preakness are the  Maryland Crab Cakes.Baltimore-Style Crab Cakes are also unique to the Mid-Atlantic city.

But for  those who may be allergic  to shellfish, there is a vegan option created by Jenne Clariborne. She is the vegan blogger behind Sweet Potato Soul. She was raised in Georgia and LOVES food. So she creates vegan versions of some of her favorite foods, in order to make healthier, more vegetable-forward dishes.

These crab cakes  are so good, you will forget that they are completely vegan from the first bite. I know I did!

Enjoy!

Ingredients:
1 can chickpeas
2 cans hearts of palm, chopped into large pieces
1 jalapeño, seeded and minced
¼ cup vegan mayonnaise
1½-2 Tablespoons Old Bay seasoning
1 teaspoon umeboshi plum vinegar
1 teaspoon dijon mustard
1 cup Panko bread crumbs + ½ cup for coating

For the Red Pepper Aioli
½ cup vegan mayo
4 roasted red peppers (from jar, and dried off)
1/4 cup dill, fresh
1 Tablespoon red wine vinegar
1 teaspoon black pepper

Directions:
Place the chickpeas, hearts of palm and jalapenos into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.

Scoop the chickpea mixture into a large bowl and add the vinegar, Old Bay, mustard, mayo and 1 cup panko breadcrumbs. Stir well to combine.

Place the remaining ½ cup of panko in a shallow dish.

Heat an oil coated skillet on medium-high heat. Form the “crab” mixture into small patties-making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.

Pan fry for 3 minutes on each side.

Do this with the remaining batter. I usually fit 5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.

Serve with a dollop of red pepper aioli and fresh greens.

TODAY.com Parenting Team FC Contributor

Spring Produce Guide

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From Saveur Magazine
April 2015

After a long winter, there’s nothing more welcome than the sight of spring’s first vegetables: Crisp lettuces, earthy morels, slender spears of asparagus, leafy spring onions, fresh peas and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. In the first of our series of comprehensive seasonal produce guides, we’ve got expert tips for buying, storing, and preparing the best of spring’s bounty, plus recipes for everything from roasted artichokes with a white wine and chile-garlic sauce to a gorgeous rhubarb upside-down cake to vibrant shaved asparagus and carrot salad. Happy cooking!

You can click on the photos to see the information on some of my favorite spring time ingredients.

Or click on the link below for a complete guide for Spring Time produce:
http://www.saveur.com/content/produce-guide-spring?dom=SAV&loc=logo

All photos: Vanessa Rees

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Artichokes
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Aspargus
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Beets
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Carrots

 

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Fava Beans
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Garlic
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Arugula
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Bok Choy