Tag Archives: breadcrumbs

Summer Veggie Gratin ~ They’re baaa-aaack!

While a Poltergeist II  quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a  fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.

americastestkitchen.com

Onion mixture
1 onion, chopped
4 garlic cloves, minced
1 tsp olive oil
dash of salt
1 tsp fresh thyme

Veggies all sliced into 1/2-inch circles
2 zucchini
2 yellow tomatoes
2 yellow squash
1 eggplant

Panko/Parm/thyme mix:
1/2 cup of Parmesan
1/2 cup Panko breadcrumbs
1 tbsp fresh thyme

  1. Preheat oven to 400.
  2. For the Onion Mixture, saute onions in olive oil in a pan. Add salt. Once softened, add garlic and thyme. Cook for 1 minute.
  3. Combine zucchini, squash and eggplant in a bowl with olive oil, salt and pepper.
  4. Place tomatoes on a plate and season with salt and pepper. (The Chef says the seasoning are the most important, so don’t skimp with the S&P.)
  5. Spread onions on the bottom of a casserole dish. Layer veggies over the onions. Top with panko mix.
  6. Bake for 40 minutes.
  7. After 40 minutes, turn the oven up to 500 and cook for 10 minutes, until golden brown.
Advertisements

Leave a comment

Filed under French food, Side dishes, Veggies

Creole Tomato Pie Tart

I hate to admit it, but this may be like my fourth or fifth tart recipe.  Who knew I ate that many different tarts, let alone know that many recipes.  I made this one a few weeks back when it was Creole Tomato Fest down here in NOLA.  I had gone to the farmer’s market and could not escape the pounds and pounds of amazing creole tomatoes on everyone’s stand.  I bought a ton, and then searched for recipes.  I actually came across this one from Crescent City Farmer’s Market’s site, but it is an Emeril recipe.  It is delicious and basically tastes like a flaky pizza.  It is great as the main dish served alongside a leafy salad or as a side dish.  – ts

1 Pie Crust dough (use your own recipe)
1 egg, separated
2 pounds ripe Creole tomatoes or other regional variety, such as heirlooms or beefsteak
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 tablespoons mayonnaise
1/3 cup unseasoned dry breadcrumbs
¾ cup thinly sliced Vidalia onions
1 tablespoon fresh thyme leaves
2 tablespoons thinly sliced fresh basil leaves
2 ounces Fontina cheese, grated (about ½ cup)
2 ounces mozzarella cheese, grated (about ½ cup)
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano Reggiano cheese

  1. Preheat the oven to 375°F
  2. Bake pie crust for 10-15 minutes, or until lightly golden around the edges (use pie beans to avoid bubbles in crust but this is optional).  Remove the pie crust from the oven and place it on a wire rack.
  3. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie shell to cool and the white to set. It will look glazed.  Sprinkle some sea salt on the crust for added nummy-ness.
  4. Slice the tomatoes into ¼-inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper.
  5. Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth.
  6. Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Sprinkle sea salt and pepper.  Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese, sea salt and pepper.
  7. Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature.

1 Comment

Filed under Comfort food, Main Course, Party food, Side dishes, Veggies

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.
————
On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.
————
Fried Green Tomatoes
3 green tomatoes
1/2 cup AP flour, seasoned with salt and pepper
1/4 milk
2 beaten eggs
1/2 cup panko breadcrumbs
1/3 vegetable oil
1 tsp pf salt
1/4 tsp black pepper
large pinch of chili powder
mixed greens for salad
————
  1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
  2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
    1. seasoned flour
    2. milk and eggs mixed and
    3. panko
  3. Heat a large skillet with oil over medium high heat.
  4. Dip tomato slices in flour, then egg/milk mixture, then panko.
  5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.
————
Sweet Chili Dressing
2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)
2 tbl ketchup
2 tsp olive oil
1 tsp sesame oil
2 tbl sugar
2 tbl water
2 tbl lime juice
2 tsp chopped cilantro leaves
————
  1. Mix all ingredients together and dress those ‘maters.

Leave a comment

Filed under Appetizers, Comfort food, Fried food, Salad, Southern food, Veggies

Meatballs in Marinara

There’s nothing better than a good meatball. The problem is most meatballs are passable at best and downright TASTELESS at worst. These are anything but. They have a great flavor on their own and are even better seared off and then dropped into the yummiest of sauces to simmer til they sop up all the tomatoey goodness.

1 1/2 lbs of ground beef
10 oz (one tube) of mild country sausage
5 garlic cloves, minced
half of bunch of Italian parsley, minced
salt and pepper to taste
1 cup grated Parmesan cheese
1 cup of Italian breadcrumbs
2 eggs
sprinkle of nutmeg
salt and pepper to taste

  1. Make a mini meatball and cook it in a hot saute pan in a little olive oil. Taste for seasoning before making the rest of the meatballs.
    (Tasting and browning are the key steps to this recipe. Most people who suck at cooking suck because they don’t taste at every step. Don’t be one of them. Also, The Chef almost went postal having to make all these balls by himself, so draft someone for help or do them in advance.)
  2. Roll into balls, brown on all sides, and then simmer in tomato sauce for 30-45 minutes, adding parsley when you add the meatballs. Serve over angel hair pasta. De Cecco is the best brand I’ve ever found and it literally takes 2-3 minutes tops to be ready.

3 Comments

Filed under Beef, Comfort food, Italian food, Main Course, Meat, Pasta, Pork