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Tomatoes and basil from my garden, brought together with creamy ricotta, onion, garlic and an olive oil crust, well let’s just say you won’t be sorry if you spend a summer morning or afternoon making this.
TOMATO TART
Savory Press-In Tart Dough
1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp extra-virgin olive oil
3 tbsp ice water
Process the flour, sugar and salt together in a food processor until combined. Drizzle the olive oil over the flour mixture and pulse until the mixture resembles course sand, about 12 pulses.
Add 2 tbsp of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add the remaining tablespoon of ice water, pulsing to incorporate, about 4 pulses. The dough should feel quite sticky.
Form walnut-sized clumps of the tart dough, arrange into tart pan and press the dough evenly into the pan. Since this tart is thin, press the tart dough only 1/2″ – 3/4″ up the sides of the tart pan. Lay plastic wrap over the dough and smooth the dough in the pan using the palm of your hand.
Tomato Tart
1 recipe Savory Press-In Tart Dough
1 cup grated Parmesan cheese, divided
3-4 tomatoes, cored, seeded and sliced (1/4″)
Salt
1 tbsp plus 1 tsp extra-virgin olive oil
1 garlic clove, minced
2 tbsp chopped onion
1 tbsp minced fresh parsley
1/2 cup light ricotta
1/4 cup shredded mozzarella cheese
Pepper
Dash of grated nutmeg
2 tbsp chopped fresh basil
Prepare the tart dough as directed above. Freeze for 30 minutes. Remove from freezer and place on a baking sheet placed on the middle rack of a 375 degree oven. Line with a double layer of foil and add pie weights. A glass pie plate or oven proof dinner plate will also work. Bake for 30 minutes. Remove from oven, sprinkle with 1/2 cup shredded parmesan cheese, return to oven for 5-10 minutes or until golden. Let cool.
Meanwhile, slice tomatoes and place on a dish lined with paper towel. Salt the tomatoes and let sit. This will eliminate excess juices from tomatoes which would cause a soggy tart.
Saute the chopped onion in 1 tbsp olive oil until translucent. Add minced garlic; cook and stir for 30 seconds. Set aside.
In a small bowl, combine the other 1/2 cup parmesan cheese, ricotta, mozzarella cheese, onions, garlic, dash of nutmeg and pepper to taste. Spread over cooled tart crust. Sprinkle with minced parsley.
Arrange tomatoes over the ricotta in the tart. Bake 20-25 minutes.
Drizzle with 1 tsp olive oil and garnish with basil.
Adapted from:
The America’s Test Kitchen Family Baking Book
I know we are all aware of our need to make healthy choices when we eat. Gone are the days of eating what we want, when we want it. These days, there is no way to turn the other cheek in regards to our health. Some of us have a few pounds to lose, some of us have quite a few pounds to lose. Some of us have no choice but to eat only certain foods. Our health dictates it. Most days we do our best and choose the healthier version of what we’d really like to eat.
Then again, sometimes . . .
. . . we find ourselves eating the least healthy option out there. I have always been an emotional eater. Stress me out and I am more likely to say ”yes” to a supermarket donut in a box or to give in to a craving I know I shouldn’t even consider. If something upsets me, forget it. I eat. My internal recipe box contains the recipes and directions for countless “comfort” foods and my willpower sometimes caves, although less and less these days.
My comfort foods have roots. The foods I love are the foods I ate growing up, the foods I cooked as my own family grew.
fried potatoes (oh, how I love fried potatoes), pancakes (with bacon), stroganoff, lasagna, steak, green chile cheeseburgers with a plateful of chips, cheese enchiladas . . . cinnamon rolls . . .
. . . and Chicken Fried Steak, with mashed potatoes, buttery and delicious. And cream gravy, made in the pan that fried the steak, with little bits of golden brown goodness, giving it lots of flavor.
(uh huh, yeah. like that.)
Did I say chicken fried steak?
You can just smell it, can’t you?
Smells like home.
You need to make some.
Here’s how:
Take 2 sleeves of saltine crackers. Put them in a large plastic bag. Close the bag. Take a rolling pin and smash and roll the crackers. They are perfect when you end up with fine crumbs mixed with large, medium and small chunks. Don’t roll until they are all fine crumbs. You will want some chunky pieces, too.
I use pie plates for dredging. They’re perfect.
Next, take about 2 cups of flour (I used unbleached) and mix with garlic powder, pepper, and your choice of seasonings. Whisk together.
Next, take 2-3 eggs, add a splash of milk, and beat together.
I use tenderized round steak for my chicken fried steak. Never cubed steaks.
Trust me.
Cut the round steak into serving-sized pieces.
If tenderized round steak isn’t available, you can tenderize them at home.
Dredge the meat, first into the flour mixture, coating both sides.
Dip into the egg wash.
Last, the cracker crumbs. Press the cracker crumbs into the meat to evenly coat.
Transfer each breaded piece to a cookie sheet. Let rest while heating the oil in the pan(s).
The trick is heating the oil to just over medium heat. Not really medium-high. Just under that. You want the meat to cook before the crackers burn. The next trick is not to turn the meat before it’s time. You will need to carefully and barely lift a corner, not too much – to check for a nice dark, golden brown color before turning. If you turn the meat too soon, the breading will stay in the pan.
Keep warm in the oven while making the gravy.
Cream Gravy
4 cups milk
heaping 1/3 cup flour
salt & pepper, to taste
Whisk the flour, salt and pepper into the milk. After removing the chicken fried steak from pan, drain off most of the fat, leaving just what won’t pour out. With the heat on medium-high, stir in the milk mixture. Continue to stir and scrape the bottom of the pan until the mixture comes to a boil. Lower heat to low and continue cooking and stirring until gravy thickens.
Let cook for a few minutes, stirring often.
Comfort food, at it’s finest.
Sometimes, you just have to have it.
This recipe makes 6-8 pieces of chicken fried steak.
Some for you and your better half.
Some for sharing with your daughters.
And some for the next day.
Makes a great sandwich, sliced thin, with mustard and a little picante sauce.
Just like my Mom used to make.
One of my favorite side dishes is Confetti Rice. Loaded with flavor, loaded with vegetables, it is as delicious as it is nutritious. A perfect accompaniment to pork or chicken, it can be adapted using any vegetables you and your family like. It is a great way to use the vegetables you have on hand in your refrigerator. The flavor can be changed with the addition of spices or broths, even small additions of juices. I will typically use both brown and white rice, but either is fine. Experiment and add pineapple or mango or even green chile. I like to eat the leftovers for lunch the next day.
Confetti Rice
3 cups white rice
2 cups brown rice
5 cups water or broth or juice, or a combination
1 tsp butter
3 tbsp chopped parsley
Any combination of vegetables, about 4 cups – I used the following:
1/2 each of red, green, yellow, & orange peppers, seeded and diced
3 green onions, sliced, green included
1/2 of a sweet onion, diced
1 zucchini, cut into fourths and diced
Several stalks of asparagus, cut into pieces
4 stalks of celery, cut in half and diced
2 cloves of garlic, minced
2 carrots, peeled and grated using a microplane
Salt & Pepper, to taste
Olive oil, canola oil, butter, or a combination – about 2 tbsp
Wash and prep your vegetables.
The asparagus was thick, so I split it in half to speed cooking.
Heat oil or oil and butter combo in pan. Add vegetables, reserving minced garlic.
Grate the carrots into the pan using a large microplane or grater. Add salt and pepper, to taste, along with any desired spices. Saute vegetables, stirring often until onion is translucent and vegetables are tender. Make a well in the center of vegetables and add minced garlic. Cook for 30 seconds. Stir into vegetables and cook for another minute, stirring to distribute the garlic.
In the meantime, cook the rice. Bring water or broth to a boil. Add butter, salt and pepper and any desired spices. Add rice. Turn heat down to a very low simmer. Cook until liquid is absorbed into rice. Stir in chopped parsley. Leave on burner to keep warm.
Stir cooked vegetables into rice.
Note: Any leftover peppers can be placed in a freezer bag and put in the freezer to use in another recipe. Just remove from freezer, dice or slice and use in any recipe calling for peppers.
Chicken Cacciatore
6 each of breasts, thighs, & drumsticks
Salt and Pepper
3 tbsp olive oil, divided
1 tsp butter
2 green peppers, chopped
1 small onion, chopped
4 garlic cloves, minced
2 links Italian Sausage, broken and browned
1 28 oz can whole, peeled plum tomatoes
1 29 oz can Hunt’s tomato sauce
1 bunch fresh basil, chopped (or 1/2 tsp dried basil)
1 tsp Italian seasoning
Salt & Pepper
1/2 tsp sugar
Pasta of your choice (spaghetti, fettucine, penne, egg noodles, etc), cooked according to pkg directions
Preheat oven to 350 degrees. Wash chicken and pat dry with paper towel. Place in roasting pan and lightly drizzle with olive oil, about a tbsp. Salt and pepper the chicken. Bake for 1 to 1 1/2 hours, uncovered, turning during the last 1/2 hour of cooking.
While the chicken is baking, prepare ingredients for sauce: chop onion and green pepper, mince the garlic and chop the basil. Puree the whole, peeled tomatoes in the blender. Using a wooden spatula or spoon, break up the Italian sausage and brown. Set aside.
In a large pot over medium heat, warm 2 tbsp olive oil with 1 tsp butter. Add onion and green pepper and cook, stirring often, until onion is translucent. Add minced garlic and cook and stir for 30 seconds.
Add pureed tomatoes and tomato sauce; stir. Add browned Italian sausage, chopped basil, Italian seasoning, salt, pepper and sugar. Stir to combine. When sauce comes to a boil, lower heat and simmer for 30 minutes.
When chicken has cooked to a golden brown, remove from oven and drain the grease and liquid from the pan. Pour tomato sauce over chicken and cover. Return to oven and bake for 30 to 40 minutes, until the chicken is tender and has absorbed the flavors of the sauce.
Serve over cooked pasta. Serves 8-10.
Go to a potluck in New Mexico and there is a good chance there will be at least 2 or 3 versions of green chile stew on the buffet line. I haven’t really sampled one yet that I didn’t like. Green chile stew is one of those foods you cook from memory, without a recipe, improvising as you cook. 
Green Chile Stew is not always thick like traditional stew, though you can make it that way by coating the pork with flour before browning it. More often than not, it is more like a vegetable soup, with the addition of pinto beans and green chile. And yet, some like it without the pinto beans. Green Chile Stew can be adapted to include the ingredients you like, with the one constant being green chile, hot or mild.
Green chile is a staple in most homes in New Mexico. Every fall, the smell of roasting green chile fills the air as we begin to fill our freezers with enough to last until the next crop. If we run out, a trip to the grocery store is in order for Bueno frozen green chile, a popular standby.
Green Chile Stew
Pork Loin roast
3 tablespoons canola oil
garlic powder, to taste
salt & pepper, to taste
1 small onion, chopped
2 celery stalks, cut in half and chopped
1 green pepper, chopped
4-6 carrots, peeled and sliced
1 zucchini, seeded and chopped
3-4 cloves garlic, minced
4-5 canned whole peeled tomatoes
water
2 cups fresh or frozen chopped green chile, hot or mild (thawed or partially thawed, if frozen)
2 cups cooked pinto beans w/ ham hocks
Pinto Beans w/ Ham Hocks
3 cups dry pinto beans, cleaned and washed
1 smoked ham hock
Boiling water, enough to fill pressure cooker to maximum
Fill tea kettle with water and bring to a boil. In the meantime, sort and wash pinto beans. Place beans in pressure cooker. Rinse ham hocks and place on top of beans in cooker. Pour boiling water to the maximum water line. Cover, lock and cook for 1 hour and 15 minutes, once pressure has built in the cooker. If you prefer, the pinto beans can be cooked in a crock pot. While the beans are cooking, start the green chile stew.
For the chile stew:
Cut the pork loin into cubes. Set aside. Chop all of the vegetables and mince the garlic. In a large stockpot, heat the canola oil on med-high heat and season the pork with a sprinkle of garlic powder, salt and pepper. Brown the pork, stirring often (additional oil may be added if needed). When pork has browned, add the onion, celery, green pepper and zucchini to the pot and cook, stirring often until the onion is translucent. The moisture from the vegetables will loosen any browned bits from the bottom and sides of the pan.
Make a well in the center of the pan and add the minced garlic, cooking for 30 seconds. Do not brown the garlic. Using your hand, squeeze 4-5 whole peeled tomatoes over the garlic and stir. Cook for a minute or two, while stirring and breaking up the tomatoes.
Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer for 1 to 1 1/2 hours.
At this point, the pinto beans should be done. Reduce the pressure in the cooker and remove the lid. Remove any bones from the ham hocks. Lower the heat to a low simmer, to finish cooking the beans and to keep them warm. Keep an eye on them and stir to prevent burning.
Add green chile. Bring to a boil, then reduce heat to med-low and simmer for another hour. Peel potatoes and add them, along with the carrots to the pot. Cook until potatoes and carrots are tender. Strain the pinto beans and add to the pot with the ham hocks, adding as much as you like. Any beans not used in the stew can be saved for another use.
Total cooking time varies between 3-4 hours.
Note: the smoked ham hocks add most of the saltiness to the stew. Taste before seasoning.
Maine in July – A day that will never fade from the recesses of my mind. A road trip that began in Kennebunkport and ended in Camden. We were supposed to go all the way to Bangor, but the fog started rolling in, and I mean rolling in. I had never seen fog like that. It actually swirled in, and brought with it, a bit of mystery. We had just passed through town on Main Street and I was sad that I hadn’t gotten the chance to stop and visit the little shops that had caused so many other tourists to gather. I was breathless with excitement just reading the names of the shops. You see, I once had a little shop of my own, and I hadn’t yet silenced the longing for another.
As we traveled into the outskirts of town, the beauty which spread out before me quickly had my attention. Coming from the southwestern desert region of the country, the green countryside was a sight that, literally, left me feeling a bit sorry for myself. I knew then that I would never silence the longing for a chance to someday look outside my own windows and see green, as far as my eyes could see.
The fog stopped our progress that day and we had to turn around, leaving our trip to Bangor for another day, but before the fog enveloped us completely, we ran into an exquisite little building which once was an old house or barn, sitting so perfectly in a field of grass.
I still remember catching my breath when I saw it.
Ahh, what I could do with a place like this!
We continued on, as the fog got thicker and thicker, not wanting to give up, but eventually we turned back towards town. I will never forget walking into one shop in particular. I swear, the owner of that shop knew me inside and out, we had to be soul-sisters. Stepping into that shop was like looking in the mirror. The owner had displayed her merchandise just as I had in my store, but had accomplished what I had not been able to do, setting up shop in a perfect location. As I wandered around looking at the beautifully displayed items, my heart was in my throat, and it was every thing I could do to contain myself. For some reason, my husband and I were the only two people in that shop at that moment, though there were many tourists there that day. Kismet.
We walked around in silence, just looking.
At one point my husband disappeared and I hardly noticed, until he called to me. “Come here, look”, he said. He had a funny look on his face. I went to him and looked where he was pointing. Before me was a big picture window and the sight I saw at that moment, well, let’s just say, I wasn’t able to hold back the emotion I had so carefully held, up until that point. Outside that window, there was a steep grassy drop-off, with a beautiful natural waterfall, falling towards a harbor full of fishing boats and sail boats, and the fog which had finally reached Camden .
A sight to behold, to be sure.
My husband wispered to me something I will never forget. He said, “This shop is you”. I considered it a compliment.We walked down the street and entered a small restaurant. My husband ordered clam chowder and I ordered the fish chowder.
It was one of the best things I had ever eaten in my life. A fitting lunch for a wonderful day.
Fish Chowder
1 small diced onion (about a cup)
2 ribs of celery, diced
2 carrots, peeled and diced
2 tbsp butter
1/2 tsp pepper
1 tbsp flour
6 potatoes, russet or Yukon gold, peeled and cubed
3 cups reduced sodium chicken broth
1 cup fish stock
2 cups water
3/4 lb boneless white fish (such as haddock, cod, halibut, tilapia, flounder) cut into 1 inch cubes
1 1/2 c evaporated milk
1/4 tsp dried thyme
salt, to taste
Saute the vegetables in the butter until onion is translucent. Stir in flour and cook for 1 minute. Add liquids and pepper and heat to boiling. Add potatoes and cook until tender and potatoes just start to break down. Stir in fish and thyme. Cook 10 minutes. Lower heat and add evaporated milk. Heat through. Season with salt, if needed.
Serve immediately with warm homemade croutons.
Servings: 6
1/2 c teriyaki sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp minced garlic
1/4 c olive oil
Pour all marinade ingredients into a ziploc bag. Squeeze bag to mix marinade. Add one bunch asparagus, washed and trimmed. Make sure all of [...]
1/2 c teriyaki sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp minced garlic
1/4 c olive oil
Pour all marinade ingredients into a ziploc bag. Squeeze bag to mix marinade. Add one bunch asparagus, washed and trimmed. Make sure all of the asparagus is covered with the marinade. Let asparagus marinate for at least 30 minutes (and up to 6 hours). Drain marinade (reserve if desired) and spread the asparagus onto a baking sheet. I use a Silpat liner to minimize mess and prevent scorching. Roast in a 375 degree oven for 12 -15 minutes, or until asparagus is tender, but still retains some crispness.
6-8 baking potatoes (russets, Yukon gold), peeled and cut into wedges
olive oil
3 garlic cloves, smashed and chopped
Herbs of your choice (thyme & sage are good choices), to taste
Sea salt & Pepper
Chopped green onions, white and green part
Preheat oven to 375 degrees.
Peel potatoes and cut into wedges of equal size. Spread on a baking sheet. Drizzle with olive oil. Sprinkle with herbs, sea salt and pepper. Mix well with a fork or with your hands, making sure potatoes are well oiled and seasonings are distributed. Bake for 30 minutes. Stir potatoes. Turn oven down to 325 degrees. Bake for another 10 minutes. Sprinkle with chopped garlic. Stir again. Bake 10 more minutes or until potatoes are golden brown and tender and garlic is just browned. Check often during last few minutes to ensure garlic doesn’t burn.
Flavorful and fresh, this chicken salad will quickly become a favorite.
For the Chicken:
4 chicken breasts
Olive oil
Herbs and seasonings, to taste
Salt and Pepper
For the Dressing and Salad:
3 green onions, sliced
4 tbsp celery, chopped
1/2 tbsp Dijon mustard
2 tbsp honey
2 tbsp white wine vinegar
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees.
Drizzle olive oil ( 1 or 2 tablespoons) into baking pan. Wash chicken breasts and pat dry. Season each side of the breasts with desired seasonings. I use a mixture of poultry seasoning, garlic powder and salt and pepper. Dredge chicken in olive oil to coat each side.
Bake chicken uncovered for 30 minutes. Turn chicken over and return to oven. Bake for 12-15 minutes. Chicken should no longer be pink in the middle, but tender and juicy. Adjust baking times to the thickness of your chicken breasts. Remove chicken from oven and let cool. Cut chicken into bite-sized cubes for salad. Set aside.
While chicken is cooling, whisk the mustard, honey, and white wine vinegar together in a small bowl. Slowly drizzle in the olive oil, while whisking, until mixture comes together and thickens slightly. Add salt and pepper. Add dressing to chicken mixture, stirring to coat. Stir in chopped green onion and celery.
For a healthy alternative, serve as is on crisp, washed lettuce leaves. Or stir in a little mayonnaise.
I like to eat it on toasted, buttered crusty bread with a light slathering of mayonnaise.
Serves 2 with leftovers.
