Gastronomous

This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.

We have no idea why, but this year we had the ugliest tomatoes ever! They tasted perfect, but the shape was a bit off. We also found a great deal on perfectly shaped Roma Tomatoes. Big or small. ugly or perfect , Oven drying is a great way to preserve tomatoes, and at around $4 for a 10 oz bag, they make a lot of money- saving sense!

Best of all, they can be used to enhance flavor of salsas, stews, sauces and soups.  We’ve tried them in tapenade, sandwiches and salads. 

2 lbs ripe roma (AKA plum) tomatoes tips off halved or any other meaty tomatoes
2 tsp. salt
2 Tbs. sugar
4 Tbs. olive oil
1 tsp. fresh thyme

Place tomatoes on a baking rack skin side down, sprinkle the salt, sugar and fresh thyme.
Drizzle on olive oil.
Place rack in oven at low temperature (200 degrees). Let it cook for 4 hours, or till dried to your liking.

Yes! we cooked it in a cans!  We also added a twist of unexpected flavor and color to the classic cornbread!  Try using different can sizes remembering to adjust the cooking time for each .

The recipe works well with one dried chile, add more for flare! The cornbread is delicious hot or cold. Enjoy with sweet cream and tomato jam.  If you have any leftovers, freeze and use as a base for stuffing.

Ingredients: (enough for a 10-inch iron skillet, or 2 12-oz cans)

1 cup all-purpose flour
1 cup yellow cornmeal
1/8 cup sugar
4 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup canola oil
10 sun dried tomatoes, chopped ( about 1/3 of a cup)
1 dry chile, chopped

Heat oven to 400 degrees. Grease the iron skillet (or the container of choice). In a large bowl, mix all the dry ingredients, including the tomatoes and the chile. In a medium bowl, beat the egg lightly and mix with the milk and oil. Add to dry ingredients, stir to blend thoroughly, till wet and dry portions mix.
Pour into greased pan and bake about 20 minutes.

Carbonara is a traditional sauce which incorporates the sweet smokiness of cured pork. Our version plays up vegetables for a much healthier choice without sacrificing flavor. Try using turkey bacon if you are watching your cholesterol. It’s a great supper without the mega calories!
Ingredients:

2 Cups assorted vegetables, such as squash, zucchini fresh corn and peas diced
1 yellow onion finely chopped
1/2 cup sun dried tomatoes, julienned
3 strips bacon, turkey bacon or pancetta
3 Tbsp pan drippings of sausage or bacon
salt & pepper to taste

Cook bacon in a sauté pan till golden brown;  remove from pan and reserve  3 Tbsp of drippings. Cook the onions in the drippings till golden brown but not burnt, incorporate the vegetables and the sun dried tomatoes.Let cook till the juices released by the fresh vegetables are absorbed by the tomatoes.

Serve over pasta such as rotelle as a hot dish or as a salad. Fresh grated Pecorino Romano compliments the sweet tanginess very well.

Tomatoes & zucchini blend to become a most delicate soup. Try it with freshly baked crusty bread and you’ll  have a meal to remember. The secret is not to overcook the zucchini to keep their nice texture, color and flavor.

Ingredients (makes 6 cups):

3 Tbls olive oil
1 small onion, chopped
1 cup chopped leek
2 zucchini, cubed
2 cups water
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups (a 12 oz can) chicken broth or stock
fresh basil to taste
salt & pepper to taste
Grated parmesan to taste

Heat the oil in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the chopped leek, the zucchini and the broth. Stir gently and add the water, and salt & pepper to taste. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with cheese. Enjoy with fresh crusty bread.