August 27, 2009

Have you noticed that we've talked quite a bit about tomatoes lately? To us, great locally-grown tomatoes are a huge part of Summer. And while we're talking about it, we thought that this would be a perfect time to do a roundup of some of our  ‘previously posted' Summer recipes. In no particular order, here are some of our favorites!

Insalata ala Caprese

My absolute all-time favorite appetizer to serve with the ‘cream of the crop' summer tomatoes is Insalata ala Caprese.

Heirloom Tomato Salad

This Heirloom Tomato Salad with Basil Vinaigrette was simple to make and turned out beautifully. It's perfect to take to an “End of Summer” or Labor Day Party.

Sun Dried Tomato Cream Potato Salad

BigSis got a ton of emails when she posted the recipe for this awesome Sun Dried Tomato Cream Potato Salad. It's a new favorite!

Angel Hair Pasta Salad

We've been making different versions of this Angel Hair Pasta Salad for years! It's one of those recipes that you modify to suit your own taste. It's a great salad to take to a cookout and is even better when made a day ahead.

Healthy Hummus

And, we can't forget about this easy, healthy Hummus recipe that's great served with either raw veggies or pita chips.

Homemade Pita Chips

This recipe for Homemade Pita Chips is so easy and puts store bought pita chips to shame.

Simple Guacamole

This Simple Guacamole is also great with the pita chips!

Ceviche Salad with Avocado, Cilantro, and Green Chile

Another really, really simple salad that turns out great is this Ceviche Salad with Avocado, Cilantro, and Green Chile.

Deviled Eggs

And, what's a Summer cookout without Deviled Eggs?

Fried Tomato Sandwich with Pesto and Goat Cheese

Even though BigSis just posted this Fried Tomato Sandwich with Pesto and Goat Cheese recipe this week, I couldn't leave it out of this Summer Recipe Roundup.

Spinach and Cheese Stuffed Portobello

Here's another favorite with tomato! This Spinach and Cheese Stuffed Portobello can also be done on the grill and is a great addition to any Summer cookout.

Summertime Fruit Salad

We started off almost every morning this Summer with a Summertime Fruit Salad like this one.

Mexican Chocolate Rice Krispie Treats

These Mexican Chocolate Rice Krispie Treats will satisfy any sweet tooth.

Paradise Pie

And last, but not least, this frozen Paradise Pie is a perfect dessert to serve or take to a Summer Barbecue.

~LilSis

August 26, 2009

Being vegetarian, a tomato sandwich in the summertime is one of my staple meals.  Great whole grain bread with mayo, and locally grown tomatoes.  Plus a good dash of salt and Penzeys shallot pepper.  Avocado, pickles and lettuce are optional.  Ah, but there's another kind of tomato sandwich out there. Let me explain.

Take a nice thick slice of GOOD tomato…do NOT use the crummy pinkish faux tomatoes that the grocery stores try to pass off on us.

Add a thick schmear of goat cheese with a spoonful of pesto mixed in.

Top with another thick slice of tomato.

Roll in seasoned flour, then egg, then panko breadcrumbs and saute til golden brown.

Sprinkle with salt.

Gobble down.

Rinse and repeat.

Are you with me?

I heard about this idea from a tomato recipe contest the Washington Post conducted.  Last year's winner used this method, but included bacon (I don't eat Babe), Boursin cheese instead of the goat cheese and pesto, and Italian breadcrumbs instead of the panko.  Besides my pesto version, you could also use a dollop of the Hatch Green Chile and Garlic Goat Cheese that I did a couple of days ago.

Helllooo, my darling Sammie.

Fried Tomato Sandwiches with Pesto and Goat Cheese
(adapted from Mary Joe Sweeney's winning recipe)

1 large ripe tomato
1 nice thick chunk of goat cheese
1 Tblsp pesto
Flour, well seasoned with salt and pepper
1 egg, lightly beaten
Panko breadcrumbs
Olive oil or canola oil for sauteing

Core the tomato and slice it into 4 even slices.  Mix the pesto into the goat cheese.  Add half of it to one slice of tomato, and top with another to make a sandwich.  Repeat with the rest of the goat cheese and the 2 remaining tomato slices.  Dredge in the flour, then the egg, and then the breadcrumbs.  Saute in oil until golden brown, then carefully flip and lightly brown the other side. Remove from heat and immediately salt the sandwiches. Drain briefly on paper towels, and serve hot.  Makes 2 sandwiches.

Like LilSis' little baby quiches yesterday, this is a recipe that allows you to do whatever you want with it.  Use any soft cheese you like, but remember that if it's not soft and gooey, it won't get melty before the tomatoes get yukky.  Add in olives, herbs (chives would be good), garlic, scallions, anything you can think of.  A little shredded parmesan would be good mixed in with the breadcrumbs too.

Fried Tomato Sandwich with Pesto and Goat Cheese

~BigSis

July 13, 2009

Tomatoes in Mid-Air by aaroncorey on Flickr

When tomatoes go bad, there's only one thing they're good for, but that makes for a very long laundry day!

So how do we keep our tomatoes from going so bad that they can only be used as a damaging projectile?  We're in the middle of excellent tomato season now, and I usually buy a ton of them at the farmer's market on the weekend. I know that storing them in the fridge is a huge no-no…it changes the texture and ruins the flavor.  But is there anything else I can do to make my maters last until I can eat my entire haul?

Here's a tip I read on Cook's Illustrated.  Store your tomatoes (at room temp) stem side down.  Why, you ask?  Two reasons:

• A tiny amount of air can exit through the cut stem end, allowing for dehydration and quicker spoilage

• That cut stem end can also be an entrance for bacteria and mold which will also lead to spoilage

Who knew?  Now we do, and we can keep our tomatoes fresh for all those awesome summer dishes.  LilSis' Heirloom Tomato Salad with Basil Vinaigrette comes to mind!

~BigSis