Tomato Confit


Tomato Confit
Print Recipe
    Servings Prep Time
    3 cups 45-50 minutes
    Cook Time Passive Time
    3 hours 1 hour
    Servings Prep Time
    3 cups 45-50 minutes
    Cook Time Passive Time
    3 hours 1 hour
    Tomato Confit
    Print Recipe
      Servings Prep Time
      3 cups 45-50 minutes
      Cook Time Passive Time
      3 hours 1 hour
      Servings Prep Time
      3 cups 45-50 minutes
      Cook Time Passive Time
      3 hours 1 hour
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 260℉.
      2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
      3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
      4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
      5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
      6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
      7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
      Recipe Notes

      -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

      -Will keep for a solid week in the refrigerator.

      -Makes approximately 3 cups.

      Panfried Butter Radishes


      Panfried Butter Radishes
      Print Recipe
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Panfried Butter Radishes
        Print Recipe
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
          2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

          Wilted Spinach Tomato Salad


          Wilted Spinach Tomato Salad
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            25 minutes
            Wilted Spinach Tomato Salad
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              25 minutes
              Ingredients
              Crutons
              Salad
              Servings: people
              Instructions
              Croutons
              1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
              Salad
              1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
              2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
              Recipe Notes

              Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

              Roasted Sweet Potato Salad

              Roasted Sweet Potato Salad
              Print Recipe
              A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                Servings
                4 people
                Servings
                4 people
                Roasted Sweet Potato Salad
                Print Recipe
                A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                  Servings
                  4 people
                  Servings
                  4 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
                  2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
                  Recipe Notes

                  Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper

                  Roasted Garlic Caesar Salad with Crispy Prosciutto

                  Roasted Garlic Caesar Salad
                  Print Recipe
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Garlic Caesar Salad
                    Print Recipe
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Roasted Garlic
                      Croutons
                      Crispy Prosciutto
                      Servings: people
                      Instructions
                      Roasted Garlic
                      1. Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
                      2. Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
                      Croutons
                      1. Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
                      Dressing
                      1. In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
                      2. With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
                      Crispy Prosciutto
                      1. Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
                      2. Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
                      Recipe Notes

                      It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.

                      Recipe Source:  Compelled To Cook