Tomato and Roasted Garlic Pie


Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
Tomato and Roasted Garlic Pie
Print Recipe
    Servings
    1 9" diameter pie
    Servings
    1 9" diameter pie
    Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
    Tomato and Roasted Garlic Pie
    Print Recipe
      Servings
      1 9" diameter pie
      Servings
      1 9" diameter pie
      Ingredients
      Servings: 9" diameter pie
      Instructions
      1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
      2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
      3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
      4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
      5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
      Recipe Notes

      -You can substitute the Taleggio cheese for Fontina cheese.

      -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

       

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      Broccoli Cheddar Frittata

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
      Broccoli Cheddar Frittata
      Print Recipe
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
        Broccoli Cheddar Frittata
        Print Recipe
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F and set a rack in the middle position.
          2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
          3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
          4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
          5. Cut into desired wedges and serve immediately.
          Recipe Notes

          -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

          -Gruyére cheese would also be a nice substitute for the cheddar.

          -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

          Baked Berry and Coconut Oatmeal

          A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
          Baked Berry and Coconut Oatmeal
          Print Recipe
            Servings Prep Time
            12 servings 20-25 minutes
            Cook Time Passive Time
            28-30 minutes 20 minutes
            Servings Prep Time
            12 servings 20-25 minutes
            Cook Time Passive Time
            28-30 minutes 20 minutes
            A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
            Baked Berry and Coconut Oatmeal
            Print Recipe
              Servings Prep Time
              12 servings 20-25 minutes
              Cook Time Passive Time
              28-30 minutes 20 minutes
              Servings Prep Time
              12 servings 20-25 minutes
              Cook Time Passive Time
              28-30 minutes 20 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350°F.
              2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
              3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
              4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
              5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
              6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
              Recipe Notes

              -Use almond milk or other milk substitutes in place of the 2% milk if desired.

              -Add a scoop of vanilla protein powder if you want more protein.

              -The individual brownie pan is perfect for meal prep baked oatmeal squares.

              -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

              -Allow frozen squares to thaw before warming gently in the microwave.

               

              Spinach and Artichoke Gnocchi Gratin

              Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
              Spinach and Artichoke Gnocchi Gratin
              Print Recipe
                Servings Prep Time
                4 people 75 minutes
                Cook Time Passive Time
                27-33 minutes 5 minutes
                Servings Prep Time
                4 people 75 minutes
                Cook Time Passive Time
                27-33 minutes 5 minutes
                Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                Spinach and Artichoke Gnocchi Gratin
                Print Recipe
                  Servings Prep Time
                  4 people 75 minutes
                  Cook Time Passive Time
                  27-33 minutes 5 minutes
                  Servings Prep Time
                  4 people 75 minutes
                  Cook Time Passive Time
                  27-33 minutes 5 minutes
                  Ingredients
                  Gnocchi
                  Servings: people
                  Instructions
                  Gnocchi
                  1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
                  2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
                  3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
                  4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
                  Sauce
                  1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
                  2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
                  3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
                  4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
                  5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
                  6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
                  Recipe Notes

                  A single casserole dish can be used instead of individual cocotte dishes if desired.

                  It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

                   

                  Pecan Crusted Chicken Cutlets

                  Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
                  Pecan Crusted Chicken Cutlets
                  Print Recipe
                    Servings Prep Time
                    3-4 people 25-30 minutes
                    Cook Time
                    12-18 minutes
                    Servings Prep Time
                    3-4 people 25-30 minutes
                    Cook Time
                    12-18 minutes
                    Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
                    Pecan Crusted Chicken Cutlets
                    Print Recipe
                      Servings Prep Time
                      3-4 people 25-30 minutes
                      Cook Time
                      12-18 minutes
                      Servings Prep Time
                      3-4 people 25-30 minutes
                      Cook Time
                      12-18 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
                      2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
                      3. In a separate shallow bowl whisk together eggs, sour cream and milk.
                      4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
                      5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
                      6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
                      7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.