Foodgasms

[raindancer]

I am up to my eyeballs in cherry tomatoes and I am bored with salads.
Anyone have any good recipes to share?

Pretty please!

 

[tortoise]

Oh! I dearly love panzanella, but I've never thought of doing a sweet version. Yum!

I'm thinking I'd add a bit of balsamic and cracked black pepper to the mix, as I've always loved those with strawberries, too. But the Greek yogurt sounds especially amazing in it.

Thanks, Tati!

 

[Tati]

I am up to my eyeballs in cherry tomatoes and I am bored with salads.
Anyone have any good recipes to share?

Pretty please!

how about a tomato panzanella salad? or, you could also do my recipe for Vidalia onion and tomato bake and just sub out the cherry tomatoes in place of the romas.

Vidalia Onion and Tomato Bake

6 large Roma/Italian style tomatoes
1 large Vidalia sweet onion
1 teaspoon fresh dill
1 teaspoon fresh thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh breadcrumbs
3 cloves of finely minced garlic
1 cup of mozzarella cheese, grated
1/4 cup of olive oil

Preheat oven to 350. Butter an 8" casserole. Blanch tomatoes to remove skin; core and cut into wedges. Turn upside down on a paper towel to drain. Peel and slice onion into 3" rings. Mix herbs, salt, pepper and bread crumbs together. Layer half of the tomatoes and onions in casserole and top with half of the minced garlic. Sprinkle half of the crumb mixture over the tomatoes and onions along with half of the cheese. Drizzle with half of the olive oil. Repeat this ending with olive oil. Bake for 50 minutes or until bubbly. You want the onion to still be crisp and tender.

Note: for a more spicy dish, add 1/2 to 1 teaspoon of crushed red pepper flakes to the crumb/herb mixture.
You can also use regular beefsteak tomatoes if Roma tomatoes cannot be found (this is my preference), use 3 to 6 beefsteak depending on the size.

 

[thør]

I am up to my eyeballs in cherry tomatoes and I am bored with salads.
Anyone have any good recipes to share?

Pretty please!

Hot off the plant........yummmmm!

One of my favorite things.

 

[Tati]

Oh! I dearly love panzanella, but I've never thought of doing a sweet version. Yum!

I'm thinking I'd add a bit of balsamic and cracked black pepper to the mix, as I've always loved those with strawberries, too. But the Greek yogurt sounds especially amazing in it.

Thanks, Tati!

you're welcome! I just discovered the wonder of Greek yogurt last month. OH MY GOD it is SO much better tasting than regular yogurt! Oh and the balsamic and cracked pepper would be amazing in that recipe!

 

[raindancer]

how about a tomato panzanella salad? or, you could also do my recipe for Vidalia onion and tomato bake and just sub out the cherry tomatoes in place of the romas.

Vidalia Onion and Tomato Bake

6 large Roma/Italian style tomatoes
1 large Vidalia sweet onion
1 teaspoon fresh dill
1 teaspoon fresh thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh breadcrumbs
3 cloves of finely minced garlic
1 cup of mozzarella cheese, grated
1/4 cup of olive oil

Preheat oven to 350. Butter an 8" casserole. Blanch tomatoes to remove skin; core and cut into wedges. Turn upside down on a paper towel to drain. Peel and slice onion into 3" rings. Mix herbs, salt, pepper and bread crumbs together. Layer half of the tomatoes and onions in casserole and top with half of the minced garlic. Sprinkle half of the crumb mixture over the tomatoes and onions along with half of the cheese. Drizzle with half of the olive oil. Repeat this ending with olive oil. Bake for 50 minutes or until bubbly. You want the onion to still be crisp and tender.

Note: for a more spicy dish, add 1/2 to 1 teaspoon of crushed red pepper flakes to the crumb/herb mixture.
You can also use regular beefsteak tomatoes if Roma tomatoes cannot be found (this is my preference), use 3 to 6 beefsteak depending on the size.

Yum, I'll try it. Dad keeps telling me that cherry tomatoes don't substitue well for others which is why I've resisted trying any recipes. But I have tomatoes everywhere and I can't stand the thought of them rotting.

 

[raindancer]

Hot off the plant........yummmmm!

One of my favorite things.

Yep. I walk by and pop one in my mouth. They are ultrasweet, right now.

 

[Tati]

Yum, I'll try it. Dad keeps telling me that cherry tomatoes don't substitue well for others which is why I've resisted trying any recipes. But I have tomatoes everywhere and I can't stand the thought of them rotting.

I think they will be fine in that recipe. Basically they are just roasted and I roast grape tomatoes and they taste even sweeter after roasting, I just love them. Whenever I make this recipe, I always need to double it, because people love it so much, and IF (that is a big IF) there are any leftovers, it tastes AWESOME cold the next day. It is my favorite go-to recipe for when I cook for a crowd, because it always impresses and it is SO simple!

 

[tortoise]

When I thought "cherry tomatoes" and "no salads," this was the first thing that came to mind:


http://tortle.com/lit6/tilapia/IMG_8535.jpg

Parchment Wrapped Tilapia

• 4 large tilapia fillets
• 16 cherry tomatoes
• 20 pitted kalamata olives
• 1 bunch flat leaf Italian parsley
• zest of 1 lemon
• salt and pepper to taste
• parchment paper

Preheat oven to 450. Crease a square piece of parchment paper diagonally, creating two triangles. Lay one or two pieces of tilapia on one of the triangles, abutting the diagonal crease. Season lightly with salt and pepper. Sprinkle with some fresh Italian flatleaf parsley, torn into fairly large pieces. Add 4 cherry tomatoes, 5 pitted kalamata olives, and a bit of lemon zest. Close the parchment packet by folding the other triangle over, starting at one corner and folding tight to the fish, then working your way around. The finished packet should look something like a calzone. Prepare the remaining packets. Toss into the oven on a baking sheet for 15 minutes. Remove and enjoy.

 

[thør]

Easy Baked Salmon

Put the outdoor gas grille on high. Lay out a piece of foil on the counter and place a 3-4 pound headed and gutted silver (coho) salmon on the foil. You might rinse the fish first, but be sure to pat it dry. Go out to the herb garden and get about two handfuls of fresh herbs (thyme, rosemary, parsley, sage, basil, etc. Liberally salt (sea salt) the salmon inside and out. Place about 1/3+ of the herbs under the fish between the foil and the skin. Stuff 1/3 of the herbs in the body cavity and put the rest on top. Fold up and seal the foil. Put it on the rack closest to the top of the grille cover, close the cover, turn the flames to "low" and go enjoy the newspaper and a glass of wine. In 45 minutes, the fish will be done.

 

[Tati]

stupid double post!

 

[raindancer]

I'm afeared of fish. Too risky, methinks. But, both of those recipes sound divine.

 

[tortoise]

"Fish are friends, not food."

That exact same recipe works with chicken, too. I've tried it. Same time if you use chicken tenders, or about 5 minutes longer if you use whole breasts.

 

[Batch]

just in a meatloaf sorta mood.

 

[thør]

just in a meatloaf sorta mood.

comfort food.......

meatloaf, mashed potatoes, gravy

had that a couple Saturday's ago up in Prudhoe Bay.......it was still in the hot line at 10pm when I got off the job.....

 

[thør]

I'm afeared of fish. Too risky, methinks. But, both of those recipes sound divine.

risky?

how so?

 

[Batch]

comfort food.......

meatloaf, mashed potatoes, gravy

had that a couple Saturday's ago up in Prudhoe Bay.......it was still in the hot line at 10pm when I got off the job.....

Yummy stuff, to nibble on.

*hugz*

 

[raindancer]

risky?

how so?

Well, fish tends to be a little more expensive. And since I am a perfectionist, if I screw it up, I will be sorely disappointed for two reasons. I'm scared to cook fishes.

 

[thør]

Yummy stuff, to nibble on.

*hugz*

It was fabulous. I ate too much.

 

[thør]

Well, fish tends to be a little more expensive. And since I am a perfectionist, if I screw it up, I will be sorely disappointed for two reasons. I'm scared to cook fishes.

you need to try.....

if you screw up a salmon, you just make salmon hash......it's easy

 

[Batch]

It was fabulous. I ate too much.

speaking of which I should eat some dinner.

*pats your tummy*

 

[raindancer]

you need to try.....

if you screw up a salmon, you just make salmon hash......it's easy

Ooh, that's true. I love me some hash.

 

[thør]

speaking of which I should eat some dinner.

*pats your tummy*

*smiles*

 

[thør]

Ooh, that's true. I love me some hash.

Most people overcook fish.....

 

[Tati]

Rainy, I was looking thru my recipe file and found this one, I forgot I made this on Thanksgiving and it was very yummy.

Tomato Cobbler With Gruyere Crust

1 1/2 cup all-purpose flour plus
2 tbl all-purpose flour
1 1/2 tsp coarse salt
2 tsp sugar
3/4 cup Gruyere cheese
1/2 cup cold unsalted butter plus
1 tbl cold unsalted butter cut in pieces
1 lrg yellow onion diced
3 x garlic cloves finely minced
2 lb assorted cherry tomatoes
1/4 cup chopped fresh basil
1 pch freshly-ground black pepper
1 lrg egg

Directions:

* In the bowl of a food processor, combine 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup Gruyere cheese. Add 1/2 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.

* With machine running, pour about 1/8 cup ice water, little by little, through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more water, 1 teaspoon at a time.

* Flatten dough into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.

* Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl, and cool slightly.

* Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, and the basil and pepper. Add onion mixture, and toss to combine. Transfer mixture to a deep 9-inch pie dish. Set aside.

* Heat oven to 375 degrees. Roll out dough into a circle 1 inch larger than pie dish. Transfer rolled dough to top of dish; tuck in edges to seal, forming a decorative edge, if desired. Cut four 1-inch slits in crust.

* In a small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet lined with a Silpat to catch drips. Bake until crust is golden and inside is bubbling, about 50 minutes. Let cobbler cool before serving.

* This recipe yields 8 servings.

* Comments: This recipe, which originally appeared in Martha Stewart Living magazine, has become one of Oprah Winfrey's favorites. Martha recommends keeping the dough cold until it's time for baking and also suggests letting the cobbler cool for a few minutes before serving, to allow the tomato juices to collect.