I’ve been eyeing this recipe at Smitten Kitchen for ages, and finally took the plunge. The fact that I still have a shit ton of cranberries in the jumbo Costco bag in the freezer has nothing to do with this decision. Nothing, I tell you.
What made me most want to try this (besides the fact that they look soooo good), is the overnight-in-the-fridge-bake-in-the-morning part.
I am lucky to have an oven with a “proof” setting. Although the original recipe said to set them out for a half hour then bake, they looked kind of puny when I took them out of the fridge. So, I set them in proof for 45 minutes, and am glad of it.
When I make these again, I will add more orange. And let the dough stay stickier than I thought it should. Her recipe is here.
Love those Campari tomato clamshells from Costco. We eat these. A lot.
And, because it is winter we usually bake them with some olive oil, parmesan and S & P.
Because Himself has to really limit the starches now, we needed to add a second veg option to dinner (and weekend breakfasts, too). This is simple and fast. And very, very tasty.
Got 30 minutes? Let’s go!
4 Campari tomatoes, washed and sliced in half.
2 Tbsp olive oil
2 Tbsp parmesan cheese
S & P
Preheat oven to 375*.
Place the tomatoes cut side up in a shallow baking dish.
Sprinkle with S & P.
Sprinkle with cheese.
Drizzle with olive oil.
Bake for 25 minutes. The cheese should be crispy brown on top of the toms
If they’re not brown at the end of the time, turn on the broiler for a minute or two to toast up that cheesy top. (Assuming you’ve used a pan that can take it, obviously….)
This is great with steak, roast chicken, omelettes, green beans, and just about anything you can think of.
You can sprinkle with some herbs before the cheese layer for variety: basil, tarragon, chives, etc. The cheese will seal the herbs in with the tomato’s juice and keep them from burning.
Fat 16 g
Sodium 161 mg
Carbs 10 g
Protein 5 g
I’ve been obsessing on Swedish apple pie lately. When I get that bug, I Google and Pinterest for recipes and mentally compare them to find or blend what I’d like to make. At the same time, I’d come across this awesome quickie puff pastry recipe , and thought – oh, a galette!
Oh, wait, maybe with the Swedish style apple filling!
Ding! It was a date.
Then life happened.
I decided to try a deep pan. Found a great recipe, only it used buttered graham cracker for the crust. Sounds too greasy! I’ll just use a pâte sucrée; I think the puff pastry is better suited to a galette. Make the dough. Roll it out. Only thing is, with a straight tall edge, the pie crust just slides down the pan. Shit. Fine, it won’t be deep dish. I’ll just use my 6” round tarte pans. Great! On to the filling!
I found the most awesome recipe (look at this!!! Look at that top crust!! Omg! ) Get all the ingredients out of the fridge. I don’t have sour cream, but I do have half a container left of this gorgeous full-fat Greek style goatsmilk yogurt from the Farmer’s Market and that’ll do great. I got it before Christmas, but it should be fine! Peel and slice the apples, mix them with their flour and sugar. Go to open the yogurt to make the mixture to pour on top, and…..it is green and hairy. Because, you know, real food. Not stuff from the grocery designed to stay fresh through the apocolypse. Shit again! Sigh. Fine. American style apple pie it is. Only with the fruit sliced like Swedish style. So, Swedish American apple pie. SWAP. At least I tried for something a little different, right?…
Welcome to the insanity that is my foodie fixation. I’m exhausted. Glad I had some pie to boost my blood sugar.
With some vanilla icing, of course. To pay homage to the Swedish vanilla sauce…..
For the crust
1 recipe pâte brisée (use Martha’s – http://www.marthastewart.com/317858/pate-brisee-pie-dough) But here are the ingredients, so the nutritional calculator app will work)
2.5 c. AP flour
1 c. butter
1 tsp. sugar
1 tsp. salt
1/3 c. ice water
For the filling
5 tart apples, peeled and sliced 1/4″
1/2 c. sugar
1/3 c. AP flour
2 Tbsp unsalted butter
Vanilla glaze (powdered sugar, vanilla and water)
Prepare, chill, and roll out the crust recipe and lay it in the pan. (Two 6″? One 10″? You choose.)
Preheat oven to 350*
Mix all the filling ingredients (except the butter) in a large bowl.
Dump the filling in the crust. Dot with the butter.
Fold the crust edges over, galette style, or crimp it, or go all fancy with a braided edge.
Bake about 40 mins, until the filling is bubbling and the crust is golden.
Cool to warm-ish, drizzle with the icing and EAT IT ALL.
I made two 6-inch pies, but this could do one 10-inch.
Fat 18 g
Sodium 213 mg
Carbs 42 g
Protein 3 g
Our fabulous neighbors who market have struck again! This time with four pounds of cherry tomatoes from the Market on the Move. But it’s December, so cooking them was the main option. Ya’ll know I love me some cherry tomato jam, so I thought it’d be fun to mix it up a little this time around. Add some spice. Add half onion. I’d been reading about slow cooker jams, so I thought, “Hey! Let’s try it!”
So, I got all the ingredients in the crockpot about midday, happily anticipating canning some jam after dinner. …. Fast forward to 6 pm. Yes, that would be six hours later. When suddenly I remember an essential element of jam making: evaporation. And an essential element of the slow cooker’s success: lack of evaporation. I had a soupy mess that looked almost exactly like it did six hours earlier. Sigh. So, I had to ice bath those puppies and started again the next morning. A couple hours on low in a stock pot on the cook top, and we were ready to rock and roll.
This version is very tasty, but it can’t stand on its own as a jam like previous versions – say with a bacon or cheese scone. With a good strong cheese like asiago or Manchega and some crispy bread, though? We are talking seriously tasty.
Bon appétit! Try it, and share how it goes!
3.75# grape or cherry tomatoes, washed and halved
1 large white onion, grated
2 sm. White onions, in ¼” crescents
3 cloves garlic, peeled and smooshed
½ c. balsamic vinegar
3 dashes Worsteshire sauce
3 tsp. grated ginger (or 3 Dorot frozen ginger cubes)
1 tsp. Liquid Smoke
2 tsp. dried thyme leaves
1 tsp. pimenton dulce ahumado
1 tsp. red chili flakes
1/2 tsp. ground clove
Freshly ground black pepper
Put everything in a big stock pot, cook on low until it is reduced to a good jam consistency. Put in sterile jars in the fridge or the freezer. If you’d like to can, I’ll put a link below with the directions.
For canning directions. These folks know their stuff
It’s been a very busy year. Fifty-ish posts. Three major hacking incidents; I actually had to get our hosting service to restore an old copy of the site in December because the hack was so insidious. I almost threw in the towel after that, but eventually decided some cowardly anonymous dickweed is not going to spoil my fun. One of the articles (oven omelettes!) got picked up by another site. Exciting times! (Thanks, Kate!) In the coming year, I want to improve my photographs, master more of the tech of the platform, and get comments to my posts. Even with those goals, I still wonder every day why I do this. Where do I see this going? The medium is super saturated; do I really have something unique to offer? I have a love/hate relationship with you, Yum. Many are the times I am so excited with an idea for a post, and yet sometimes I resent having to come up with one. But that feels pretty normal, honestly, and the fun still outweighs the work. So, away we go in 2015.
Anybody else out there blogging? Why do you do it? What keeps you going?
So, yeah. The holidays. Finally our season of overindulgence has ended. But, I still have stuff hanging about: blue cheese, cranberry sauce, glazed pecans. … …. Mmmm, that would be really yummy in a salad.
This is pretty simple stuff:
Toss the leftover cranberry, orange juice and zest, some dijon, cider vinegar and olive oil in the blender and away we go!
1/3 c. leftover orange cranberry sauce
Zest of half and orange
Juice of one orange
1 tsp. dijon mustard
1/3 c. cider vinegar
2/3 c. olive oil
dash S & P
Sugar, to taste.
Put everything but the olive oil in the blender.
Purée until smooth.
Taste, add sugar if you’d like it sweeter. (or honey, or agave, etc.)
Leave the blender on, and drizzle in the olive oil until you have a gorgeous hot pink emulsion.
Stores in the fridge for a couple weeks.
Fat 18 g
Sodium 12 mg
Carbs 7 g
Protein 0 g