parmesan flans with tomatoes and basil

Last night I was looking through my old recipe notebooks - large black sketching books where I pasted recipes from Gourmet and other food magazines.  I put this in my notebook in July 2008 from Cooking Light, and always wanted to make it, and somehow never got to it until this morning.

The first batch was a flop - I oiled the ramekins, made the egg and parmesan mixture, poached gently, cooled - and tried to unmold them. Disaster, as the bottom stuck and the tops broke into pieces.  I wasn't giving up, so I whipped up a quick batch of quiche batter, oiled the ramekins again, and cooked in a hot water bath for 45 minutes.  This time it worked.  The flans are prone to breaking up, so use a small spatula to move them after you unmold them.

 Oil 3 or 4 ramekins with mild olive oil.  Set oven temperature to 340F.  Fill a pan halfway with hot water - it should be big enough for your ramekins to fit easily.

The egg-cheese mixture:

2 extra large eggs
1/2 cup medium cream
1/2 cup milk
a scraping of nutmeg
black pepper 
1 or 2 tablespoons goat cheese, crumbled (optional)
3/4 cup good grated Parmesan cheese

Mix well and divide between your four ramekins.  Place in hot oven and bake for 35 minutes (they should be soft but firm).
Using a potholder or kitchen towel, remove ramekins from hot water to cool.

Make the tomato mixture:

1 cup cherry tomatoes, halved, then quartered (more if you need)
3/4 cup peeled, diced cucumbers
two small yellow mini peppers, seeded and diced
salt and pepper
1/4 cup sliced fresh basil leaves

Run a knife around the flans and carefully unmold about an inch from your platter.
Space the flans a few inches apart, then sprinkle the tomato and cucumber mixture over each one, then top with the slivered basil.

These are pretty mild tasting, so feel free to jazz them up, if you want.

My thyme plant has been attacked by birds, with a tiny few inches left.  I was puzzled, until I found this article.

Enjoy this beautiful day!

Pantry cannellini bean and tomato salad with artichokes

Once again, I've been sidelined by that ankle injury several months ago.  Which meant no long walks to the supermarket, but on the happy side, reading and re-reading books from my library, everything from Buddhist philosophy to cookbooks to mysteries.  It's been lovely, but I'm impatient for the ankle to heal a little faster.

I've also browsed more on Pinterest, which is where I found this salad-from-the-pantry, made very simply with cans of diced tomatoes, beans, and artichoke hearts from my pantry shelves. I had green olives, but no black olives - I think I would prefer the black olives next time. And I did drain the diced tomatoes, but they were still juicy, next time I'll drain them a little longer. I also cut the artichoke hearts in half, instead of quarters.  But still, it was a wonderful filling salad for lunch.

Do check out the link for full directions  - her salad is lovely!

What I used:

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 fat garlic cloves, pressed

2 tablespoons bottled capers

a handful of olives

2 cans cannellini beans, drained

2 cans diced tomatoes, drained

1 can artichoke hearts, drained and cut in half

1 tablespoon fresh lemon juice

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2-3 tablespoons chopped Italian parsley

My parmesan cheese was very dry and hard, so I skipped the 1/4 cup parmesan shavings.

stove top chicken thighs in spicy tomato sauce

What a whirlwind the last few weeks have been - mostly political, which often sends me instantly to my bed for a nap.  I tinkered with the Paleo diet after noticing the poundage was creeping up, but I missed too many foods .  Sensible eating seems to be the best way for me to go. I was delighted , however, with the thumbs up for chicken thighs , which I have always preferred over the chicken breasts.

This is one of the Paleo-friendly recipes I came up with and have now made 3 times in the last month:


Stove top chicken thighs :

3 or 4 good sized chicken thighs
2 tablespoons olive oil
3 cloves of garlic, peeled and smashed
1 sliced onion
1 sliced red or yellow sweet pepper
1 cup diced canned tomatoes (I used the one with basil and oregano)
1 cup pitted black kalamata olives
1 cup water
1/2 teaspoon thyme
kosher salt and pepper

Heat the olive oil and garlic in a large skillet on medium.
Add the chicken thighs.
Add the sliced onion, peppers, tomatoes, olives, water, and thyme and salt and pepper.

Cook on medium heat for 20 minutes, then turn the chicken over and cook another 20 minutes, covered.  Cut into the chicken to make sure there is no pink - if it is, cook another 15 minutes, covered.  I served with very fresh skinny asparagus topped with lemon juice and olive oil.

Yummers!

This is a Paleo treat I nibbled on whenever I wanted something sweet - homemade Paleo peanut butter cups.  I found it on Pinterest:  https://www.pinterest.com/pin/260927372142296396/

Be well - and carry on:)

Fried Green Tomatoes

First really chilly morning here - Autumn is definitely here.  My neighbor was inspecting her tomato plants, which have stayed stubbornly green.  She sighed and said she might as well pull them up later, since it was clear they were never going to turn red.  I suggested harvesting them and putting them on the windowsill, but she wasn't interested - "too small" she said.  I told her I'd take them, and she waved a hand and said to go ahead, as she walked off grumbling to attend to her flowers.

I picked a bowlful of those hard, pretty little tomatoes and set them on the table.  "Fried green tomatoes" started whispering in my head, but I refused to listen - for a while.  I never had much luck with fried green tomatoes, but my inner cook kept on and on, so I said "Okay, ONE more try".  I googled and came up with a new to me recipe from Southern Living.  The grumbling turned into curiosity, and wouldn't you know it?  This one was a keeper.  I added a few extra things:  basil, hot sauce, a little dipping mixture, olive oil for frying since I had no other oil, but kept pretty much to the recipe, as I usually do if it's the first time I've tried it.

Fried Green Tomatoes recipe

I made a very small batch - maybe 10 sliced small green tomatoes, but only fried half of them.


About 2 cups sliced green tomatoes

Set out three shallow bowls.

Drizzle a few tablespoons olive oil into frying pan.

First bowl:
1/4 cup flour

Second bowl:
1 egg
1/2 cup buttermilk
a few shakes of hot sauce 
Beat together until well blended.

Third bowl:
1/4 cup flour
1/2 cup cornmeal
1 teaspoon kosher salt
1/2 teaspoon pepper
pinch or two of dried basil

Dipping sauce:

1/2 cup Hellmann's mayonaise 
2 tablespoons hot pepper relish (I used Mezzetta gourmet deli, tamed)
Stir well until blended.

Heat the oil in the frying pan.
Dip each tomato slice first in the flour, then the egg mixture, then the cornmeal, coating both sides of each tomato slice.  Messy work, so you may have to wash your hands a few times.
Add to skillet until you can't fit anymore.  Keep a sharp eye out, turning them with a fork so they don't burn, until they are all nicely toasted .  Remove to a platter, make up the dipping sauce, and serve with a smile!

polenta cakes with fresh tomatoes, scallions and basil

Hooray for tomato season!  Such a glorious assortment of sizes and shapes everywhere, from farmers markets to home gardens, to co-ops and grocery stores  - and because I'm without a garden this year, it's all the more thrilling.  I was hoping to make a tomato tart, but got blindsided with a gimpy ankle for a few days which kept me off my feet and away from the markets.  But I did have a stash of fresh herbs and baby tomatoes - and remembered those polenta cakes I used to make soooo......  I gave it a whirl, and was actually stunned when I unmolded the polenta cakes - they were so PRETTY!

This is such an easy, simple recipe, I'm sure you'll come up with some beautiful ideas of your own.  And don't forget, they're gluten free.

Polenta cakes with fresh tomatoes, scallions, and basil

First, you will need 6 of those little white souffle/dessert cups.  Drip a little olive oil in each one, and rub the oil on the bottoms and sides.  Set aside.

Tomato/herb mixture:

About 1 1/2 cups diced tomatoes

2 tablespoons of chopped basil

2-3 tablespoons sliced scallion greens

Mix together the herbs and tomatoes and and sprinkle equal amounts on the bottoms of the souffle cups.  Set aside.

The polenta:

1 cup cornmeal

1 cup cold water

1/2 t. salt
3/4 cup Parmesan cheese (optional)

Whisk the cornmeal into the cold water and set aside.

In a separate saucepan:

3 cups water, brought to a boil in a medium sauce pan

When the water is boiling, scrape the cold water and cornmeal into the hot water and whisk briskly.  If you want to, you can add 3/4 cup finely grated parmesan to the mixture.

Whisk the mixture until it makes plopping noises and bubbles.  Remove from heat.

Using a large spoon or a spring loaded ice cream scoop, fill the oiled cups right up to the top and smooth with another spoon.  Let cool for 25 minutes, run a knife around the lip of each cup, and unmold very carefully onto a platter or individual plates.

Serve at room temperature, along with a fresh green salad, some nice brie and rolls or good bread.  Yummers!

And that gimpy foot?  Turned out to be gout, of all things, which runs in my family.

No more sardines, chicken, hamburgers, tunafish, or mackerel - or gelato, either. Not for a while, anyway.   Hope you're having a glorious summer!

                           

rainbow chard, baby tomatoes and sorrel with red wine vinaigrette

Oh, my, life has been busy!  For months I've been searching for a place back in beloved New Hampshire, then, when that turned up nothing affordable, the Minneapolis area.  I move at the end of the month , yet again rooms filled with boxes.  But plenty of walks to take in the beauty of the season here, the flowering trees are truly stunningly beautiful.  A visit to Lake Nokomis, to watch the ducks and ducklings.  A visit to a community garden, picking rhubarb for stewing and sorrel for this light supper one night.  Oh, the colors and tastes of May!  Many walks with the new puppy, Maisie, take me outside more than usual - she has yet to get the whole potty training down pat. It reminds me of those days with my then-toddler children:)  And all those new friends I've made out here have made my days busier and full of good conversation and rambles - and good food.

Rainbow chard, tomatoes, and sorrel with red wine vinaigrette :

5 leaves (stems included) rainbow chard, roughly cut into 1-2 inch pieces
1-2 heaping cups baby yellow and red tomatoes
2 tablespoons olive oil
2 tablespoons fresh sorrel, thinly sliced
about 1/2 cup water - more if needed
kosher salt and lots of freshly ground pepper

Place the olive oil and water in a stainless steel frying pan and heat.
Add the chard and tomatoes and cook, covered, until wilted.
Uncover and add the sorrel, cook until the chard stems are a little soft, and the tomatoes are just about to burst.
Drain, if necessary (I had no water left, but you might)

The vinaigrette:
1 tablespoon red wine vinegar
1 tablespoon good olive oil

Mix well and pour over the vegetables, toss gently.  Sprinkle with the salt and pepper, then the sorrel leaves and serve.
Serves two.


Have a wonderful week!

chunky ratatouille with rainbow peppers (and a little salsa)

When I was young, ratatouille was not an unknown - I ate it, but it often was made with too much olive oil, and the vegetables were limp and , to my eye, overcooked.  And then came Nouvelle Cuisine.  Somewhere I read a recipe for ratatouille during that time -  the vegetables were cooked quickly, and they stayed beautifully colorful.  From that time on I tinkered with the recipe, depending on the season.  Which brings me to my delight with those cello bags of small, colorful sweet peppers, which are almost always on hand.  Instead of using one large pepper , I thought it would be even prettier with a rainbow of color - orange, reds, yellows - the green of zucchini, the dusky skin of the eggplant.

And you see, I was right:

In under 45 minutes from start to finish I had at least 5 or 6 cups of ratatouille  - some into containers for the fridge, and some to give away to my neighbors, who are always interested in what I'm cooking.

The recipe:

Note:  I taste raw eggplant and usually can tell if it's going to be bitter.  Bitter eggplant is a disaster because there's no way to save it, you have to toss it.  That said, it's wise to slice the eggplant, sprinkle with kosher salt, and let sit 15 minutes.  Wash and pat dry before proceeding with the recipe.

1 medium firm eggplant, sliced (see above), cut into large dice
4 tablespoons good olive oil (I use California)
1 large white onion, chopped
4 smashed peeled garlic cloves
2 medium green zucchinis, washed, sliced into large dice
1/2 lb (which is half a bag) of rainbow mini peppers, trimmed of stems and seeded and sliced into fourths
1 medium can of diced tomatoes, include juices
1 cup small cherry tomatoes, whole
3 tablespoons Green Mountain Gringo salsa, medium heat
salt and pepper to taste
dried basil and oregano, or you can use fresh as well - I prefer dried.

In a large pot over medium heat, add the olive oil until sizzling.  Add the onions and garlic and stir for a few minutes, then add the chopped peppers.  Let the peppers sear a little before stirring them - I like the little bit of charring they pick up.

Add the canned tomatoes, salsa, herbs, eggplant, and zucchini and stir well. Then add the whole cherry tomatoes and gently stir in.  Let cook, half covered, on medium heat 15-20 minutes, then stir and taste the ratatouille.  There should be no undercooked pieces in the pot.  Take the pot off the burner, cover, and let sit half an hour before eating.  You can plate it or just put it in a bowl or serving dish.

Enjoy!

rigatoni with crunchy breadcrumbs, garlic, and cherry tomatoes

I do love this season of ripe tomatoes of every color and shape, but realize I prefer them as accents, rather than a thick tomato-y sauce.  A few thick pieces of perfect tomatoes on bread with Hellmann's mayonnaise and fresh pepper sums up summer to me.   

Looking at the bounty on the kitchen counter and wondering what to make for dinner, I suddenly remembered that kale salad I made a while ago, especially those crunchy breadcrumbs tossed with garlic and kale.  I ate quite a few spoonfuls of those breadcrumbs each time I made the salad.  So why not go whole hog?  

I increased the recipe for breadcrumbs, tossed in more garlic, and sauteed until they were dark golden brown, then layered them with rigatoni and blistered cherry tomatoes, cooked until they were just bursting, then topped with more crunchy crumbs and a shower of dried basil, simply because it's more assertive and I was out of homemade pesto.  A quick squeeze of lemon juice and it was perfect.  I did experiment with a few slivers of parmesan, but it didn't seem to belong in this dish, perhaps because of the breadcrumbs?



Rigatoni with crunchy breadcrumbs, garlic, and cherry tomatoes
Serves two

For the crumbs:
3 slices whole grain bread, toasted, cooled, and crumbed in a food processor 
2 garlic cloves, pressed or minced
1/3 cup olive oil (I use California)
1 pinch kosher salt

Heat the oil and garlic cloves in a skillet, then add the breadcrumbs.  Stir constantly with a spoon until the crumbs are golden brown.  Sprinkle with salt, then scrape into a bowl to cool.

For the tomatoes:

1 pint cherry tomatoes (about 2 cups)
1 tablespoon unsalted butter

Melt butter in skillet, then add the tomatoes and cook on medium heat until very soft. Set aside to cool.

For the pasta:

1/2 box good rigatoni pasta (8 ounces), cooked in salted water


Optional:  1 or 2 tablespoons pesto (for the bottom of the bowls)
                 2 tablespoons sliced scallions (for garnish)
                 2 wedges fresh lemon 

Assemble:  
Set out two or medium pasta bowls.
Drizzle bottoms of bowls with a little pesto or basil oil (optional) .
Place half the pasta in the two bowls, and sprinkle with half the breadcrumbs.
Divide the tomatoes between the bowls and add the scallions.
Top with the rest of the breadcrumbs.
Sprinkle with dried basil and freshly cracked pepper and a squeeze of lemon juice and serve at room temperature.  Fabulous!

I walk by my neighbor's house at the end of the lane, inspecting the tiny pears and rosy crabapples, every morning , and admiring the huge showy flowers, white, and bright pink , next to the sidewalk. Do you know what they are?  I keep forgetting to ask her.  

Happy beautiful September!

Poulet Marengo (chicken with herbs and tomatoes)

The weather has certainly been seasonal lately with snow, sleet and freezing rain making the driveway a skating rink.  Definitely time to stay in and simmer a fragrant casserole with chicken, tomatoes, mushrooms, dry white wine, and herbs.

I've made this so often I had to search a while through my cookbooks to see where I originally found it.  It is always listed as "Poulet Marengo", in both the NY Times cookbook and From Julia Child's Kitchen . The Times cookbook seems to be the original one I used, as he uses tarragon (which I love, but many people loathe), Julia suggests thyme and oregano and bay for seasoning.  The original dish was made by Napoleon's chef in the field after the battle of Marengo, and originally contained crawfish, eggs, and olives, as well as the chicken, tomatoes, and mushrooms.  Wherever it came from, it is delicious on a chilly day with a basket of warm French bread.

Lately, I've preferred using chicken thighs in this, bone-in, but you can use a cut up whole chicken if you prefer. I also remove the skin before sauteing if the skin looks fatty - it is tedious to have to spoon off the chicken fat just before serving.

Preheat oven to 350F.

4-6 pieces of chicken thighs (I usually leave the skin on )
1 tablespoon unsalted butter
1 tablespoon good olive oil

Rinse and pat the chicken pieces dry.  Heat the butter and oil in a large skillet and sear both sides of the chicken, then remove chicken pieces to an oven proof casserole dish.
Add to the butter and oil left in the skillet:

1 cup dry white wine
1 heaping teaspoon tarragon OR basil, or oregano and thyme
10 sliced white mushrooms
2 cups canned plum tomatoes, with the juice (I cut the whole tomatoes into 3 pieces before adding)
1 medium sliced onion
1 bay leaf
salt and pepper to taste
2 cloves peeled garlic, mashed with the side of a knife

Stir the ingredients in the saute pan until hot, then pour over the chicken pieces, and place in oven, covered with foil, for an hour to an hour and a half.  Larger pieces take a little longer.  Serve with a nice loaf of bread and unsalted butter, or a side of rice or noodles.

little appetizers with crunchy vegetables, fresh herbs, and homemade boursin

The other day I made a few trays of appetizers for a meeting, nothing complicated.  Thinly sliced fresh and crunchy radishes and mild yellow peppers, just- ripe tomatoes, fresh snippings of Italian parsley and dill, oregano, and basil from the garden, gently placed on top of homemade bread and a layer of homemade boursin herb cheese.  Sometimes simple is best!

Green Zebra tomatoes - and a new baby boy

Finally, I found my favorite tomato - the Green Zebra, nestled in a basket at our local market on a Friday afternoon, when all the gardeners and farmers bring in their greens and flowers, their vegetables and herbs, fresh breads, and bouquets.

Green Zebras, with beautiful stripes of grass green and yellow, are hard to find -a little tart, very pretty, and heavenly with a little balsamic and olive oil , a pinch of salt, a sprinkle of fresh basil and pepper, a soft crust of bread and butter for sopping up.  My thanks to Hand Drawn Farm for growing these lovely tomatoes  - and here, tossed with a few Sun Gold's , and a few of my own somewhat uninspiring cherry tomatoes - it has been a cool and wet summer here in New Hampshire - not the best weather for these sun lovers.

And now the best news - I have a beautiful new grandson, Max.  Dear Max, welcome to the world, little boy!

Happy August, and welcome to my new grandson, Max, born on the 20th of August!

avocado and plum tomato salad with chive blossoms and Italian parsley

A few warm days teased us into thinking summer was here.  But the last few mornings have been chilly although checking the garden and herbs proved the chive plants like this weather, sending out fat lavender blossoms I love to nibble on.  

Most years I pick the blossoms and make chive blossom vinegar, but I found I still had plenty in the fridge from last year.  Instead I made a summer salad sprinkled with chive blossoms I plucked apart, instead of using my usual sliced red onions.  The flowers have a delightful mild oniony flavor that doesn't overpower the delicate avocado.

Even though I'm sitting down to a summer-y lunch wearing a turtleneck and jeans, I'm barefoot and thinking I just might get out my bathing suit today.  I saw several children swimming at the pond yesterday, splashing and shrieking with delight - so it can't be so cold after all.  


Avocado-Plum Tomato salad with Chive Blossoms

1 large garlic clove, sliced in half
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
freshly ground pepper
1 teaspoon minced fresh oregano (dried is fine if that's all you have)
4 basil leaves, sliced
6 large chive blossoms
1 tablespoon chopped Italian parsley

2 large avocados
2 or 3 large plum tomatoes, cut into large dice
1 tablespoon fresh lemon juice

Use a melon baller to scoop out the avocado ( thus avoiding the few bruised spots I found when I cut mine open) into a small bowl, sprinkle with the lemon juice and set aside.

Rub the serving bowl or dish with the cut sides of the garlic clove.  Discard the cloves.
Add the olive oil, red wine vinegar, salt and pepper, and mix well with a fork.
Add the herbs to the dressing - the oregano, basil, parsley.  Pluck the petals from three of the chive blossoms and add to the dressing.

Just before serving, add the avocado balls and the diced tomatoes to the dressing and toss very gently.  Garnish with a few chive blossoms and serve with crusty bread and butter.

Happy June!

Martha's Tuscan Tomato soup - with one (big) change

My sister gave me Martha's first book "Entertaining" back in the 80's, and it was a revelation. I still cook from it, and bake her cookies, but I often make some changes to her original recipes, which, by the way, are flawless.

Her Tuscan Tomato soup is a splendid soup, bright and pretty in the dead of winter, but over time I added more and more herbs,  resulting in a very tangy soup that matched its lovely colors.  And for those of you that dislike tarragon, just add a little more basil, oregano and thyme, though I think you're missing something:)   The other change I made was to cut the celery into chunks ( instead of finely chopped), and not to mince the carrots, making for a heartier soup.  It's perfect for today, when the temperature has plunged to -2 degrees. Brrrrr.

This makes about 4 medium bowls of soup, which I serve with crusty bread and a bowl of shredded parmesan to pass around.

I grate the carrots using a Cuisinart attachment, but you can use a box grater just as well - just watch your fingers!

Tuscan Tomato soup

1 T. plain olive oil 
1 T. unsalted butter
2 stalks of celery, washed and sliced into even pieces (about 1 cup)
1 large onion, roughly chopped
4 carrots, peeled and grated (about 2 cups)
One 28 oz can of Italian plum tomatoes
1- 2 cups chicken or vegetable stock as needed
1/2 t. dry basil
1/2 t. dried thyme
1/2 t. dried oregano
2 t. dried tarragon
kosher salt and fresh pepper to taste

Heat the butter and olive oil in a soup pot on low heat.
Add the onions and celery and braise, covered, on low heat for 20 minutes, stirring often.
Add the carrots and the tomatoes, which have been sliced into chunky piece, the juice from the tomatoes, and the chicken or vegetable stock.
Add the herbs, cover the pot, and simmer for 25 minutes.
Taste before serving, adding salt and pepper as needed.

Serve with a bowl of shredded parmesan and crusty, warm bread.

Hope you're staying warm - but getting out for a quick walk on these pretty, sunny days!

veggie salad with that burger, please

You see that island in the top photo? I've lived one town over from the town this is in, and never had any idea what it was used for. Fishermen, sure, but not so much for the night in a sleeping bag. I finally asked at the local store, and discovered it was used, quietly, for overnights by the younger crowd. I see them parking trucks along the highway, and lugging rowboats and canoes - and coolers.

I'm sure it's a beautiful place to get away to, and no doubt the grills and burgers come out at dark, as well as refreshments. Which gets me waxing poetic about Veggie Salad. I've mostly been eating it for years packed in a container for a brown bag lunch. But lately I've been doing the most delicious burger and veggie salad, or sauteed chicken with veggie salad ( said chicken is marinating as I write), with a nice crunchy slice of red onion. Oh my stars, is it good! Fish fry? Sure! I've changed the recipe a little in the last year, adding in even more veggies: spinach, cabbage, parsley, scallions, tomatoes, and celery. Six veggies! Hope you enjoy!

To make:

Using a shredding cone on the KitchenAid or slice thinly by hand:

3 cups fresh green cabbage

2 cups fresh spinach, destemmed

1 1/2 cups celery, washed and trimmed

Add:

1 or two large tomatoes, chopped

5 or 6 scallions, sliced thinly

5 tablespoons finely minced parsley

~

Mix the vegetables in a large bowl . In a medium bowl mix:

5 T. olive oil

3 T. red wine vinegar ( or lemon juice)

1 t. dried oregano

kosher salt to taste

freshly cracked pepper to taste

Whisk well, and pour over salad, mixing in gently.

Store in fridge.

~

What I'm reading:

A Three Dog Life by Abigail Thomas