Posts Tagged ‘tomatoes’


Friday, August 17th, 2012

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So I’m sure you don’t know that tomatoes are awesome right now. Because of how you don’t go to any stores or look at the internet at all.

These are some heirloom babies that Crockett and I picked up at Whole Foods. Yes, they were $4 a pound. Yes, I find that entirely reasonable. I wanted to use them for BLATs, but then I forgot, and then they’d been on the counter for several days….

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And then they (and a buttload of my purple basil) were this.

Isn’t buttload a charming word to use when referring to food?

Other things that happened yesterday:

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More Fresca (consumed while everyone else was eating lunch and I just got back from the gym).

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A tiny chunk of super tasty Murray’s fromager d’affinois (it’s sort of like brie and sort of like butter and sort of completely awesome).

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Some of the Whole Foods sweet chili tofu that I definitely should have already eaten…

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and a peach – not pictured, peach pie.

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These bowls of rice and cottage cheese are not for me. As shocking as that may sound. My Cloey has been having some digestive issues lately, and on the vets instructions she’s on bland foods for a couple of days. The bowl on the right is for Maida – she gets a little rice and cottage cheese with her dog food so she doesn’t feel left out.

I’m not actually sure if she’s capable of feeling left out, but I would feel like she’s left out, and that’s close enough.

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Also? I intentionally drank red wine for the first time since May. That was a weird choice.

tomato tomato

Tuesday, August 23rd, 2011

Tomato tomAHHto?

Over the weekend I didn’t feel very well. Crockett and I both ate something that didn’t agree with us, but that mofo bounced right back and I didn’t.

However, I had like four pounds of tomatoes, due to some poor planning on my part with regard to overlap between the grocery store and our local produce delivery.

Anyway, I made two things with tomatoes. Both were awesome. If I do say so myself. Which I do.

Tomato Cobber
Adapted from Lottie + Doof

1 tbs olive oil
1/2 white onion, thinly sliced (I used my Crockett-given mandoline which is the best motherfucking thing ever)
1/2 tsp salt
2 cloves garlic
8 – 12 oz cherry tomatoes (I had a quart of heirloom cherry tomatoes that weighed in at about 10 oz. You can probably go up to 20 oz or so if you want a high tomato to biscuit ratio.)
1 tbs all purpose flour
1/2 tsp crushed red pepper flakes
1/2 cup all purpose flour
1/2 tsp baking powder
scant 1/2 tsp kosher salt
2 tbs unsalted butter, cold and cut into eight pieces
1/4 cup grated sharp cheddar cheese (1/2 oz – 1 oz)
4 tbs cold water

1. First, caramelize the heck out of the onion. (If you want to do the whole onion here and stick the rest in a baggie in the fridge or freezer, you don’t have to do this step next time! Good ideas from Emma that no one ever has thought of except for oh yeah everyone ever!)  Add the olive oil to a non-stick pan and turn the heat to medium-high. You can use a non-non-stick (sticky?) pan, but you’ll need more oil and I was trying to back off a little. Michigan gave me pounds, y’all. Add the sliced onion and the salt to the pan and when the onion starts to soften, turn the heat to medium low and cook for 20 – 40 minutes, stirring when you think of it. I actually added about a tsp of white sugar in there somewhere to help with the caramel – your patience will determine if you do or don’t have to do that. When you feel like the onions are almost done, mince the garlic and throw it in with the onions while they finish up.

2. When the onions are ready, toss them with the red pepper flakes, flour, and tomatoes. The tomatoes are raw and whole, here, and that is correct. Heat the oven to 375.

3. To make the topping, stir together the flour, baking powder, and salt and massage the butter in with your fingers until the texture of everything is sandy. Add the cheese and mix in, then add the water. (Lottie + Doof calls for heavy cream. If you use cream, you will get softer biscuits with a lighter cheese flavor. I like being able to taste the cheese and the crunchiness that comes from the water.)

4. Find a dish that holds the tomatoes in a double layer. Drop the biscuit dough in tablespoons sized clumps evenly on top, and throw the whole thing in the oven. Bake for a long ass time – 40 – 60 minutes. You can cover if if your dough starts to burn, ok?

Eat, happily.

Yes, that is cottage cheese behind the cobbler. It’s delicious, but acidic, and I wanted even more creamy cheeseyness. This is not a recommendation I would share with just anyone, guys, but this is a pretty good way to eat it – specially if the cobbler is hot and the cottage cheese is cold.

My second tomato experiment was Smitten Kitchen’s tomato pie.

I’ve made it before, exactly as written. Crockett said it was the best thing he ever ate, but it didn’t reheat very well and I wasn’t nuts about it. I mixed it up a little this time, using the cobbler as an inspiration. I made a top crust only, so there was nothing on the bottom to get soggy. Now? It’s the best thing I ever ate.

Tomato and Corn Pie
Adapted from Smitten Kitchen

1/3 cup light mayonaisse
2 tbs lemon juice (Everyone always says fresh – screw it. If you have lemons on hand go ahead but use that stuff in the squeeze bottle if you want. I’ll back you.)
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from three ears or frozen, not canned), very coarsely chopped
1 tsp kosher salt
1/2 tsp black pepper
5 ounces grated sharp cheddar cheese
1 cup all purpose flour
1/2 tablespoon baking powder
1/2  tsp kosher salt, in addition to what’s above
1 tsp dried basil (if you didn’t kill your basil plant by leaving it alone in a window for 9 days, you can sub a tablespoon of fresh basil here, but dried is totally fine)
3 tbs unsalted butter, cold and cut into small pieces
6 tbs cold water

1. Rub a little olive oil onto the base of an 8 x 8 casserole dish (or a deep dish pie plate, if you’re not ready for square pie). Heat your oven to 400 degrees.

2. Peel the tomatoes. (Blanch or freeze, either method works here.) Slice into half inch thick rounds and remove the seeds. Layer half the tomatoes in the base of your dish, sprinkle them with half the corn and half the cheese, and then 1/2 tsp of salt and 1/4 tsp of pepper. Repeat. Stir together the mayo and lemon juice and pour evenly over the top of the vegetables.

3. Make the biscuits by stirring together the flour, salt, baking powder, and basil. Rub in the butter as above, and stir in the water. Roll it out to roughly the size of your dish and plop it on top of the vegetables.

4. Bake for about 35 minutes, or until it’s bubbling all around the edges.

It will be wet – we ate it more like stew out of bowls than pie. That’s one of the reasons I hated the bottom crust.

Maybe it’s not the prettiest tomato dish on the block.

It’s surely the most delicious.

Just, do me a favor, ok? If you’re going to reheat it for more than one person, please do the reheating in the oven. It does take about half an hour at 300, but the microwave seems to bring all the textures closer to each other and remove some of what’s great about the dish. It’s still great from the microwave, so if you’re doing single portions carry on, but if you have the time and you’re serving it with salad or whatever for dinner, pop it in the oven, k?


No one actually says tomAHHto.


Tuesday dinner

Wednesday, July 21st, 2010

Smitten Kitchen’ Scalloped Tomatoes with Croutons.
Dear lord.
Make it, now. I stopped eating it long enough to take this picture only because I’d already had several servings. I don’t even LIKE tomatoes, you guys.