Monday, August 17, 2020
Right now in the middle of summer I expect we all are getting some delicious tomatoes. Every time my husband visits our local farmers market he brings home so many tomatoes but all is good because we both love tomatoes. With one exception, I have never cared for a tomato sandwich. That is such a Southern thing but I admit to NEVER caring for them.
I do, however, LOVE a good Tomato Pie and I find my recipe particularly tasty.
One 9-inch deep dish pie crust, prebaked according to package drictions
3 to 4 juicy tomatoes, sliced about 1/4" thick
8 to 10 fresh basil leaves, chopped
1/3 cup green onion, chopped, white and green parts
Salt and pepper to taste
2 cups Mozzarella cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees. Layer tomato slices, basil, and onion in a pre-baked pie shell. Add salt and pepper. Mix together grated cheese and mayonnaise and spread on top of the tomatoes. Sprinkle a little Parmesan cheese on top and bake for 30 minutes or until to desired browning. Let cool for about 10 minutes before slicing pie.
This is such an easy pie to prepare and it is soooooooo tasty. I am of the opinion that you can't have too much Parmesan cheese on anything.
This is exactly why I did not put an amount in the recipe. Use as much or as little as you want. It will also make a beautifully browned pie.
Many people do a mixture of half mozzarella and half cheddar. I have made it with the cheddar but I personally prefer using just a good mozzarella. Some people use just cheddar and I love a good cheddar but using the mozzarella just seems to go better with these particular ingredients, in my opinion.
This is an easy Sunday night dinner and pares well with a fresh fruit salad. Add an excellent glass of wine and you have the perfect Sunday night fare.
I hope you'll try this recipe, it's not only a great way to use up those lucious tomatoes but it is addictive as well.
I hope you all have a wonderful and productive week.
Friday, July 31, 2020
Friday, June 5, 2020
When I have an abundance of veggies and I often do, mainly because my husband likes to visit the local farmers' markets and he generally gets carried away. Not a problem because I love fresh and locally grown veggies. One of my favorite ways to prepare them is in the oven roasted. It's quick, easy and I think brings out the best flavors of each vegetable. Some time ago we had an excellent cheese shop in our area and the owner got me hooked on French Raclette cheese. He told me that the French often grate this cheese and sprinkle it over the top of their roasted veggies. I bought some and I was hooked. It is probably one of the stinkiest cheeses but grated and on top of roasted veggies, pure heaven. The cheese shop has since closed and some grocery stores carry a Raclette but if it's made in the USA it is an entirely different taste difference. I have since found that our local Fresh Market carries one from France so all is well.
When I roast veggies I most always do quite a few and I will share why.
I hope you enjoy the remainder of your day and thank goodness it's Friday.
Wednesday, May 27, 2020
In June of 2018 I hosted my Cookbook Book Club and as the hostess I chose the book from which we all cooked. Everyone prepares their dish and we all get to try the dishes at our monthly luncheon. This was probably the simplest of dishes but frankly my favorite. It was a Caprese Salad but instead of using tomatoes it used fresh peaches. Now here in the South our peaches are just coming in so I thought how appropriate to share this wonderful recipe. It was a refreshing summer salad and I thought it was terrific.
Monday, April 13, 2020
Now back to the pie, Buttermilk Pie is a Southern staple. Quick and easy, we usually have all of the ingredients on hand in our refrigerator's or pantry's but this is just a little different twist on an ole Southern favorite.
1 (9-inch)store bought pie crust or your own pie crust
1/4 cup butter, softened
1/2 cup whole buttermilk
3 large eggs
3/4 teaspoon vanilla extract
2 cups sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
Preheat oven to 350 degrees. Place blueberries in the bottom of the piecrust. Set aside.
In a medium bowl, beat butter, buttermilk, eggs and vanilla at medium-low speed with an electric mixer until butter is in nickel-sized pieces, approximately 1 minute.
In a small bowl, stir together sugar, flour, and salt; stir into egg mixture. Pour into piecrust.
Bake until set, 60 to 65 minutes. (Cover with aluminum foil to prevent excess browning, if necessary.) Let cool before serving.
Top slices with freshly whipped cream, if desired.
Note: The blueberries rise to the top as a pecan pie would. I used a Pillsbury pie crust and whipped the heavy cream with a little added superfine sugar.
Monday, October 14, 2019
1 pie crust, pre-baked deep dish (9-inch)
2 slices bacon, cooked and crumbled
1 1/2 cups Gruyere, shredded
1 cup fresh baby spinach, stems removed and chopped
1/2 cup cherry tomatoes, sliced in half
4 large eggs
1 3/4 cups half-and-half
1/4 teaspoons nutmeg, freshly ground
1/2 teaspoons kosher salt
Preheat the oven to 400 degrees. Blind bake the pie crust for 10 minutes using a parchment round in the bottom and add pie weights. Cool completely and turn oven down to 375 degrees.
Combine the eggs, half-and-half, nutmeg, and salt in a medium size bowl and whisk with a wire whisk and set aside.
Place the chopped spinach and shredded cheese in the pie crust. Spread out evenly and sprinkle the sliced tomatoes over the top. Pour the egg mixture over the spinach, cheese and tomatoes. Top with the crumbled bacon and place the quiche on a rimmed baking sheet covered with aluminum foil and bake for 30 to 35 minutes or until the filling is puffed and set.
Set baked quiche on a wire rack and cool briefly.
This quiche was amazingly delicious and pared well with a mixed green salad for a quick and easy dinner. I loved the use of the fresh baby spinach with the cherry tomatoes.