Tomato and Roasted Garlic Pie

by | Aug 28, 2020 | CASSEROLES, LUNCH, VEGETARIAN | 0 comments


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.

       

      -

      Edamame and Chickpea Sandwich Filling

      by | Jan 6, 2018 | LUNCH, VEGETARIAN | 0 comments

      Edamame and Chickpea Sandwich Filling
      Print Recipe
        Servings Prep Time
        2 cups 20 minutes
        Servings Prep Time
        2 cups 20 minutes
        Edamame and Chickpea Sandwich Filling
        Print Recipe
          Servings Prep Time
          2 cups 20 minutes
          Servings Prep Time
          2 cups 20 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
          2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
          Recipe Notes

          I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

          Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

          Yields approximately 2 cups of filling which will make 4-6 sandwiches.

          Rack of Lamb with Pomegranate Sauce

          by | Dec 27, 2017 | LAMB | 0 comments


          Rack of Lamb with Pomegranate Sauce
          Print Recipe
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Rack of Lamb with Pomegranate Sauce
            Print Recipe
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Ingredients
              Lamb
              Pomegranate Sauce
              Servings: people
              Instructions
              Lamb
              1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
              2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
              3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
              4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
              Sauce
              1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
              Recipe Notes

              Sauce can be made a day ahead and gently rewarmed for serving.

              Fresh Asparagus Toast

              by | Mar 22, 2017 | LUNCH, VEGETABLES, VEGETARIAN | 0 comments


              Fresh Asparagus Toast
              Print Recipe
                Servings Prep Time
                8 toasts 20 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                8 toasts 20 minutes
                Cook Time
                10 minutes
                Fresh Asparagus Toast
                Print Recipe
                  Servings Prep Time
                  8 toasts 20 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  8 toasts 20 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: toasts
                  Instructions
                  1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
                  2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
                  3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
                  Recipe Notes

                  Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.

                  Pesto Swirl Mashed Potatoes

                  by | Nov 5, 2016 | GLUTEN FREE, POTATOES, SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

                  Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                  Pesto Swirl Mashed Potatoes
                  Print Recipe
                  Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                    Servings
                    8 servings
                    Servings
                    8 servings
                    Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                    Pesto Swirl Mashed Potatoes
                    Print Recipe
                    Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                      Servings
                      8 servings
                      Servings
                      8 servings
                      Ingredients
                      Basil Pesto
                      Mashed Potatoes
                      Servings: servings
                      Instructions
                      Basil Pesto
                      1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                      Mashed Potatoes
                      1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                      Recipe Notes

                      The basil pesto can easily be prepared while the potatoes are cooking.