Saturday, May 14, 2011
Wednesday, May 11, 2011
Tuesday, May 10, 2011
Quick, easy and according to everyone who I made them for (I tried but didn't like - no surprise with my limited palate) DELICIOUS! These were all that were left as most disappeared when I went to grab my camera.
My thanks to Ina Garten, The Barefoot Contessa
2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup pesto, store-bought (I got mine at the Italian Deli) or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees.
Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
11/2 cups good olive oil
1 cup freshly grated Parmesan cheese
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.
Monday, May 9, 2011
I was making mashed potatoes for my family's dinner yesterday and was going to throw out the skins like I always do but then I remembered reading that potatoes have over 1100 mgs of potassium (mostly in the skin) compared to bananas which have about 450 mgs (not including the skin) so I decided to see what would happen if I roasted them. (I'm sure my recipe is only original to me but then again, maybe not.)
A little kosher salt, fresh black pepper, a drizzle or two of a good olive oil and about 25 minutes in a 425 degree oven and YUM! They tasted a bit like potato chips but better and since I'm a terrible potato peeler, some were thicker and others were thin and very crispy. As word got out, they began getting picked off and I almost didn't have any left to photograph.
I'll be making these every time I make mashed potatoes from now on.