Tomato Pie

Tomorrow I’m going to an outdoor play with a bunch of people, and even though it wasn’t strictly necessary to bring a meal to share, I decided I would anyway. Coincidentally I had a lot of tomatoes to use up. I queried my social networks and ended up getting talked into tomato pie.

Now, I am not a Southerner. Tomato pie is a distinctly Southern food that I’ve never even eaten, let alone thought about making. But it looked easy, so I decided to go for it. Looking at the mayonnaise content, though, nearly gave me a heart attack. Luckily, my CSA recently posted a recipe for homemade mayo that made me feel better about slathering a pie in 3/4 cup of it.

So the first step was making the mayo.

Image

You need: eggs, a lemon, canola oil, olive oil, salt, and mustard.

Image

The eggs, lemon juice, mustard, and salt went into my trusty stick blender.

Image

After mixing in the oil, I poured it into a jar, and this is the final product. It’s delicious and rich. Like store mayo but ten times better. I find the consistency a little thin, but that can be improved with more oil, and probably with extended refrigeration.

Important tips: the eggs are raw. There’s no way around that. If you’re not keen on eating raw eggs, you shouldn’t use this recipe. But you can avoid getting sick if you use safe eggs (know your source), keep it in the fridge, and don’t use it in recipes that will be left out all day. Once you’ve made it, use it inside of a week.

Even though about half this batch went into the pie, there’s a bunch left. I foresee many sandwiches this week.

Next, it was onto the pie.

Image

(Yes, it’s a pre-fab pie crust. Shh.)

Image

In the crust: a whole yellow onion, chopped; a jalapeno, chopped, for a little kick; 6 or 7 roughly chopped and seeded tomatoes.

Image

Topped with 3/4 cup mayo mixed with 1/3rd cup Parmesan and a little more than that in mozzarella.

And 35ish minutes later…

Image

Can’t wait to cut this up tomorrow!

Advertisements

Summer sauce

This week I came home with about 3 pounds of tomatoes. On top of that I had equal amounts of squash, 3 fresh onions, and a bunch of cucumbers (but those aren’t important to the story).

In addition to the tomatoes I got, I already had about a pound. What does one do with four pounds of tomatoes, and the squash and the onions and everything else?

Sauce!

This is the beginning of what I’m calling summer sauce. It blurs the line between chunky spaghetti sauce and ratatouille (sans eggplant).

Image

In this pot, you will find: three small onions, chopped and sauteed; a whole head of garlic, also sauteed; 2-3 pounds of pattypan and summer squash, chopped; a pint or two of cherry tomatoes, whole; 2 pounds of regular tomatoes, chopped; water; salt/pepper/other seasonings.

I brought it to a boil and now I’m letting it simmer for a few hours. I’m about an hour in and right now it’s looking pretty good. I’ll serve it with whole wheat pasta and meatballs. Yum!

Lemon chicken, skillet potatoes, squash fritters, zucchini bread

Happy Fourth/random Wednesday in July!

It’s very hot here. Hot and humid. So, without a doubt, it was the perfect day to keep the oven running for 6 hours straight. In my defense, the end results were pretty spectacular.

Late Monday night I marinated some chicken with lemons and some other stuff; this morning I baked it. I didn’t really follow a recipe but if you want to replicate this, have at.

Lemon Chicken with Cherry Tomatoes

1-1/2 lb chicken breast (or whatever meat/meat substitute floats your boat)

2 lemons

a couple tablespoons oil

2 cloves garlic (or more if you hate vampires)

salt and pepper

herbs and spices (I used parsley and tarragon)

one pint cherry tomatoes

Put the chicken in a baggie. Add the oil, garlic, salt, pepper, and spices. Cut the lemons in half and squeeze the juice into the bag. Then throw the lemons in for extra flavor. Marinate for a couple hours or overnight or a day and a half (if you’re forgetful, like me).

Set the oven to 400. Pour the chicken and marinade into a large pan, add the cherry tomatoes. Bake for 30-40 minutes or until you’re reasonably certain the chicken won’t kill you (hits internal temps of 165 or above).

Image

I also made some skillet potatoes to go with it. Couple of new potatoes (red and white) supplemented with a sweet potato, sliced thin, lightly fried with garlic, salt, and pepper.

Later, it was time to use up all the squash and beets I’ve been getting the last few weeks. I grated it all up (that took over an hour) and started making things.

These are pretty damn good. If you have 20 minutes and some leftover zucchini, you can make them. Mine of course did not look as nice as the picture…

Image

…but if they taste mighty fine, it doesn’t matter.

Finally, I made three double-batches of zucchini bread. All in all today I used eight cups of shredded stuffs and still had about 2 cups leftover. I followed Mark Bittman’s basic recipe for a fruit/vegetable quick bread, from How to Cook Everything. (Seriously, guys, if you don’t have a copy of this book, you are doing it wrong.)

In half the batches, I swapped in applesauce for butter. In the other half, I swapped in yogurt. I’ve tried both. I can’t tell which I like better. But I’m definitely going to keep leaving the butter out. In the future I will also start cutting down on sugar (a cup per loaf? really?), probably by adding some vanilla.

Here’s the batch that came out prettiest:

Image

The loaf in the glass pan had a devil of a time coming out. Ultimately I lost quite a bit of the bottom…which somehow made its way into my mouth. Ooops.

I hear in this week’s share I can expect lots of pickling cucumbers. The farm offered up a recipe for fridge pickles, and I can’t wait to try them! I love pickles almost unnaturally, and it would be great to have a few jars in the fridge I can feel good about eating.

By the way, I have plenty of zucchini bread for anyone who wants it…

Let’s play a game!

Hey everyone, it’s time for a game I’m calling What Would Happen If?

What would happen if I marinated a couple pounds of chicken in the juice of two lemons (with the lemon halves, why not), some oil, two fresh garlic cloves, salt, pepper, parsley, and tarragon?

And what would happen if I baked all that up tomorrow with some roasted potatoes and yogurt-cucumber-tomato sauce?

We’ll find out soon! Tune in tomorrow for the thrilling conclusion of…

What Would Happen If?