Monday, September 21, 2009

Roasted Tomatoes and Beet Green Spirals


You could say that I've run out of my own recipes (and can you really blame me after a year of posting?) or you could say that I have a lot of friends who are great cooks. I prefer the latter.

This first recipe is from my friend, Kim. She overheard it at a farmers' market a while ago and made it her own. The great thing about this recipe is that you can easily make it your own, too. Much to the chagrin of our wonderful recipe testers, it relies on a "pinch of this" and "enough of that", which happens to be how I cook and my very favorite type of recipe.

Kim's Roasted Plum Tomatoes

I bought beautiful purplish plum tomatoes at the farmers' mar
ket. They were small and sweet. I got about 3 lbs, and it ended up making one quart mason jar's worth. Below is what I did, but try adding more garlic or other herbs (thyme is great) to make it your own. They end up super sweet and soft but not mushy.

3 lbs plum tomatoes, sliced in half lengthwise
1/2 head garlic, peeled and roughly chopped
1 teas. sea salt
1/2 cup olive oil

Place tomato halves on cookie sheets or in baking pans, close together but leaving enough room that they can all lie flat.

Sprinkle with garlic and salt. Drizzle with olive oil.

Roast in a 250 oven for 3 to 4 hours (3 hours if small tomatoes, 4 if large).

Put entire contents of pan into a mason jar if keeping in the fridge or into a freezer bag if freezing.

Eat as is, on pizza, in sandwiches, with goat cheese, on salads.













This second recipe is from my friend Jen. Ironically, she doesn't like recipes and prefers to cook with the "little of this, little of that" method. However, her made up creation was so good that she agreed to figure out what she did and write it down for me. She's a good friend.

Jen's Beet Green Spirals

1 sheet puff pastry
1 teas. olive oil
1 small handful chopped onion
2 cloves garlic, minced
1 teas. chopped ginger
a few sprigs fresh dill
greens from 4 beets
1/2 cup grated parmesan
1/4 cup other cheese, grated (Jenn used Ecuadoran but cheddar or mozzarella or anything medium firm would work)
1 egg, gently beaten
1 teas. water


Thaw puff pastry (40 minutes) on a baking sheet, cutting board, or other flat surface.

Grease another baking sheet with olive oil.

Meanwhile, saute onions, garlic, ginger, and dill in olive oil. Put in a bowl and set aside to cool, keeping pan on stove.

Wash greens (don't dry them) and saute in the pan until tender. Rinse in cold water and squeeze out water by hand. Chop up.

Mix sautéed onion, etc., with cheeses.

Preheat oven to 400.

Lay out pastry on a floured surface.

Mix egg with water and brush over entire pastry.

Spread cheese mixture over pastry, leaving an inch bare along one short end (this is where it will seal).

Spread greens over cheese.

Roll from the short end that is covered towards the end with bare strip. Slice into 12 pieces.

Bake on the greased baking sheet for 15 to 20 minutes until starting to puff and lightly brown.

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