Breakfast Tomatoes

If you have been reading along you already know my obsession with tomatoes.

If you don’t know already… I am obsessed.

So this past weekend when I was visiting my “tomato dealer” I just had to have some these beauties immeadiately.

tomatoes on a plate

And the fact that it was breakfast time didn’t stop me.

Such good looking late season fruit needs to be handled simply and since it was breakfast and I was planning on eggs, I simply sauteed them lightly with some dried basil and butter* and served over fried eggs on toast!

 

It was all so good that I had most of it eaten up before I remembered to take a picture!

egss and tomatoes on toast

 

*if you are dairy-free just use oil!

“mash-up”

If you love guacamole and you love bruschetta- why not create a “mash-up” of the two?!

That’s exactly what I did one night for dinner. I had a PERFECTLY ripe avocado (a rare find sometimes) which I “mashed up” (pun intended!) and mixed with a squirt or two of lime juice, salt, pepper and ground cumin. I spread that on some toasted Italian bread and topped it with sliced tomatoes. A light drizzle of olive oil and some more salt and pepper and there you have the ultimate “mash-up!”

(The only thing missing was some fresh torn basil on top, but I was too lazy to go out into the garden with a flash light and get it!)

avocado and tomato toast

Superfecta Of Summer

Corn and tomatoes are one of  my favorite parings and I have written about them before….here and here.

This time I paired them in a quiche. Easy and summer-y this quiche tastes like a fancy brunch dish and is so light that you feel almost like you are eating healthy! (never mind the eggs, cream and cheese in the mix!)

summer quiche The key was the fresh corn – sweet and in season now –  I carved it raw off the cob making sure to include all the “milk” into the bowl as well. I had never used a soft, fresh cheese like goat cheese before, in a quiche, but I had some already crumbled in the fridge and decided to throw it in. The fresh basil and cherry tomatoes cut in half rounded out this trifecta (or perhaps its a “superfecta?”) of ingredients. The moist goat cheese added a bit of luscious-ness to it.The quiche is rich but not heavy.

Production Notes

I just use a store-bought crust that I blind bake for 10-15 minutes so the crust will be crisp and not soggy. I also firmly believe that glass pie dishes get the best result with crust. For the liquids I simply start with 6 whole eggs and about a cup of dairy – milk cream or even half and half. I fill the cooled crust with the filling of the choice and carefully pour the liquid mix over it all. Be careful not to pour to fast as sometimes the liquid doesn’t get into the nooks and crannies as fast as it should and you can easily spill over the edges! S & p to taste.

Bake in a preheated 375 degree oven until set in middle. Cool a bit before slicing.

quiche ingredients

The “superfecta” of summer ingredients!

 

My Perfect Supper

Everybody has one. For some it might be simple and for others it could be quite gourmet.

For me it always have to involve tomatoes in some way. And beef.

There is just something magical about that combination that really works for me. Any combination will do: from meatloaf and ketchup all the way to a more “high-brow” Beef tenderloin stuffed with sun-dried tomatoes! I love it all!

Somewhere in the middle of homespun and gourmet is where my simple, perfect supper is:

perfect supper

Grilled steak with juicy sliced fresh tomatoes (Big slices of “brandywine” variety are best but really any tomato works) and a simple potato salad, best enjoyed on a perfect New England summer evening, on the porch.

 

What’s your idea of a perfect supper?

Parrot Head

I am a card-carrying member of the “parrotheads” elite.

And if you think I raise and breed birds you would be wrong.

For those who don’t know a “parrothead” is a big time fan of Jimmy Buffett’s music. We even have our own wiki page here!

So after having attended over 6 shows and many related events over the years, you would think I would have the lyrics to one of his most famous songs, “Cheeseburger In Paradise” perfectly memorized. Well I do, but recently I cleared up some grammatical confusion.

See I thought he was saying ” …not zucchini fettuccine or bulgar wheat…”  but what he was really saying was “not zucchini, fettuccine or bulgar wheat “

Small difference (see comma marked in red above) but it means the difference between 3 food items ( Zucchini AND Fettuccine AND Bulgar Wheat) instead of two food items. (Zucchini Fettuccine AND Bulgar Wheat)

Phew! glad I cleared that up!

zucchini 2

Actual “zucchini fettuccine” lightly sautéed in olive oil with fresh tomatoes, herbs, garlic,onions and a little feta cheese on top!

 

In case you want to verify the lyrics or maybe even catch a show…. www.margaritaville.com

Mother’s Day On The Porch

This year Mother’s Day also turned out to be the “season opener” for her deck. And nothing is better than an early evening supper on the porch of corn and tomatoes…

And of course I brought her “flowers” (the edible kind!)

rose

The next morning we enjoyed last night’s leftovers in a whole new way…a savory breakfast bread pudding!

I simply cubed up about 8 slices of good quality bread ( something alike a “pullman loaf” but really anything you have would do) and let them get all toasty and dry in a low oven for a few minutes. I piled them into a sprayed oven-proof dish and threw in all the rest of the leftover corn and tomatoes. I added some generous dashes of dried oregano, a couple good pinches of garlic powder, salt and pepper to taste, some pats of butter ( maybe like 4) and about 3 ounces of sharp cheddar. (Some grated and some chunked.) Now the wet stuff: whisk 6 large eggs with about 2 cups whole milk and make sure to use the back of your knife down the corn cobs and get all that delicious “milk” hiding in the cobs.  Pour it all over the top of everything.

Into a preheated 375 degree oven – covered tight with foil- for about 20-25 mins. No peeking under the foil. Remove the cover when the liquid is firm and edges just starting to take on some brown. (this is nice and easy to see in a glass baking dish!) Let it baked uncovered 8-10 mins longer just to dry out the top a bit as needed. Remove from the oven and let it cool a bit, just like lasagna, this is better served warm and not piping hot!

Read about my other “corn and tomato” adventures here!

Gordon, Are You Reading This?

Anybody who might have read my early (as in first) post will know that I am a big “Gordon Elliott” fan from way back. His long-time-ago show “door knock dinners” was a favorite of mine! This is the one where he surprised folks by knocking on their door and making dinner out of whatever was on hand. Kinda like “cabinet stew!”

If you are not familiar with Gordon – all you need to know is that he is the genius producer behind many famous cooking or cooking-related shows. Most recently his daytime series “The Chew.” I am an avid fan of this show which started airing in September 2011 – a full year after I started my blog in May 2010. Sometimes I watch it and comment to my husband “hey I just made that not too long ago” and think what a coincidence! Of course if it something common like burgers – which everybody makes all of the time, than it is bound to come up. But if the coincidence is something a little more unusual like perhaps Swedish Meatballs or American Chop Suey – than I have to wonder….”Gordon, are you reading my blog?”

Okay before you think I am a narcissist maniac, lets just consider the possibilities. (After all in this “get a record deal from a YouTube video sensation” world we live in – anything is possible!) Since I linked to Gordon’s production site back in May 2010 – it is entirely possible that his IT guys informed him of the link back to him, and he has been reading along with other my other approximately 70 other regular readers ever since. (A girl can dream can’t she?)

Well if you are reading this Gordon – let the record show that the street goes both ways. Here is an adaptation of something I just saw on the show recently – Chef Michael Symon cooking eggs inside an avocado half. His were a little undercooked as he was doing a “five in five segment” and he used the whole avocado half. I think my changes to this recipe were a good idea. See what you think…

Slice thin and make a big hole!

sliced avocados

In retrospect I would have made the avocado slices with the hole even thinner to allow the egg to cook easier. It really depends on your preference of egg – I like my yolks not too runny – so longer cook time for me.

eggs cooking in avocado

Standard “eggs in a hole cookery” – but use a cover to help them cook through.

final dish

Served on a bed of hash browns laced with chopped cooked bacon. (bacon optional for you vegetarians) Topped with a quick warm “salsa” of cherry tomatoes, basil and onion and sprinkled with Feta cheese.

P.S. I also noticed that not long after I discovered “www.foodimentary.com” which lists all the weird “food holidays” (like “national chocolate cupcake day”) the show started talking about them too. Coincidence? I think not!