Tag Archives: yellow tomato

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.
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Filed under French food, Side dishes, Veggies

Lobster Caprese Salad ~ Fancy 4th of July 2K11

Well corporate America, it’s almost quittin’ time on our most hallowed of holiday weekends. And nothing’s more American than using company time to do entirely personal things on a Friday afternoon, so that’s what I’m doing here.

This recipe is obviously of the rich and famous variety (because we clearly are SO VERY both), and it is as good as you think it is. The Chef made this in honor of our last dinner with The Grosshans (while we were still official Memphians, that is), and sitting on a porch eating this with a cold glass of white wine and good company is about as close to perfection as you can get. While you’re outdoors in Memphis in June, anyway.

The freshness of the tomatoes, the sweetness of the lobster and the bite of the balsamic make this dish truly addictive. So if you’ve decided to turn in your hot dogs for fancier fare this Fourth of July, this is a recipe not to be missed. (I obviously will not be doing that because hot dogs and me are an American love affair for the ages, but it’s your life.)

Lobster:
2 lobster tails
salt and pepper
2 tablespoons of butter
1 lemon

  1. Preheat oven to 375.
  2. Season lobster with salt and pepper and dab one tablespoon of butter on each tail.
  3. Roast for 10 to 12 minutes.
  4. Once done place in a ice bath to cool.
  5. Once cool dice and squeeze the juice of one lemon over them.

Caprese Salad with Balsamic Reduction:
2 yellow tomatoes, diced
2 orange tomatoes, diced
2 roma tomatoes, diced
salt to taste
Basil Vinaigrette
1/2 cup crumbled goat cheese
1 cup balsamic vinegar

  1. Take one cup of balsamic vinegar and cook in a pot on low heat for thirty minutes or until it coats the back of a spoon. Remove from heat and set aside.
  2. Season tomatoes with salt and toss with Basil Vinaigrette.
  3. Top with  goat cheese and lobster. Drizzle balsamic reduction over salad and serve. (Makes 4 servings)

Luxuriate. That’s the only word that does this justice. And justice is American as hell.

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Filed under Appetizers, Salad, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion

Avocado, Tomato & Mozzarella Salad

You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)

What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)

Balsamic Vinaigrette:
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste

  1. Mix all ingredients except oil.
  2. Slowly add oil while constantly whisking until it emulsifies.

Salad:
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)

  1. Mix together and toss in dressing.
  2. Eat and bask in the afterglow.

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Filed under Appetizers, Fruit, Salad, Salad dressings, Side dishes, Veggies

Roasted Veggie Salad with Lemon Vinaigrette

This is by far my favorite salad The Chef has made to date. And not just because I got to eat it while watching The. Most. Shocking. Bachelor. Finale. EVER. (Which it wasn’t even – I mean, Brad picked Emily. That girl was so good-looking even I was in love with her, and I usually only go for Latinas. Sup Eva Mendes.)
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But I digress. Whenever you give me roasted mushrooms and tomatoes of any kind, I am happy, and the combination of both with the crunchy walnuts was fantastic. The Chef says the tangy vinaigrette is also great as a sauce on chicken or fish. I just thought it would be highly drinkable… if you’re into that sort of thing.
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Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1/2 shallot, minced
zest of one lemon
1 clove garlic, minced
salt and pepper to taste

  1. In a mixing bowl, add everything except oil and combine.
  2. Slowly add oil to emulsify.

Roasted Veggie Salad:
1 pound portabella mushrooms, sliced
arugula, half of a container
6 *yellow tomatoes, quartered
crumbled goat cheese, a few “sprinkles” (We’re very technical here.)
walnuts, chopped, a few “handfuls”
salt and pepper to taste

  1. Preheat oven to 375.
  2. Toss mushrooms and tomatoes in oil, salt and pepper. Lay out on sheet pan and roast for 20 minutes. (The Chef likes to serve these veggies at room temp, and I agree.)
  3. Toss arugula with dressing and top with veggies, goat cheese, and walnuts.

*You can obviously use red tomatoes if necessary, but these are prettier and have a great flavor, so try to snag some if you can.
**Also fairly obvious is the fact that this picture is not of the same version of the salad written above. Mainly because I was too involved in finding out whether or not Chantal was gonna wig out and deck Brad when he basically denied ever liking her on “After the Final Rose” (She didn’t – LAME.), and I forgot to take a photo. The Chef says he makes this a lot, though, so we”ll replace this one shortly.

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Filed under Marinades, Salad, Salad dressings, Side dishes, Veggies