Tag Archives: tomatoes

Tomato-Cheddar Cornmeal Crust Tart & Hurricane Pie

27 Aug

Q: What happens when you visit the in-laws for vacation but the East Coast shuts down because of Irene*?

A: You come home with four kids and a hairy beast and a soggy husband and scrounge.  The shelves look like Soviet markets circa 1982 or my older brother’s fridge that first year out of college (hint: mustard is not a food group).  We let the kids entertain themselves on the long car trip back by reading, taking turns kicking each other’s seat and/or annoying each other by chewing gum loudly or humming, and making up new lyrics for songs.  Now, you might be thinking, “Gee, I wish my kids were creative enough to a) know b-sides of Beatles’ songs well enough to change the words.”  If so, you were NOT in the car with us and thus didn’t get to hear the 9 year old and 12 year old compete for who could be grosser-slash-less appropriate (Dear Poo-dence was only the first step). But all four of them got along well and laughed and the rain was thick and my husband’s hand was on my arm.

I thought about posting the lyrics, but decided I’d post the recipe for Hurricane Pie.  I made two – one to cover tonight’s shitstorm and one for tomorrow’s.

Tomato-Cheddar Cornmeal Crust Tart (aka Hurricane Pie)

Our CSA gave (read: unloaded) about seventeen pounds of tomatoes in the past couple of weeks. I’ve canned sauce and frozen sauce.  I’ve dried tiny tomatoes and soaked others in garlic and oil for the jar I keep in the fridge.  I happened to have yellow tomatoes and red, but feel free to use whatever you like.

1-2 lbs tomatoes, cored and sliced
salt
1 1/2 tsp salt
3/4 cup greek yogurt
1 tsp Dijon mustard
1 tsp lemon juice
1 cup grated cheddar (sharp is best)
3/4 cup other (try Gruyere or Pecorino)
for the crust:
1/2 cup whole wheat flour

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp salt
2 tbsp coconut oil
6 tbsp butter, cut into small pieces
1/4 cup very cold water
Oven to 375.  Salt the tomatoes and let drain while you make the crust. Mix flours and meal.  Add salt.  Cut the butter and coconut oil into the mixture.  Add the water bit by bit until dough starts to form.  Work into a ball and let rest in the fridge for about ten minutes.  Roll onto floured surface (this yields two crust bottoms or one full pie – up to you) and fit into tart pan.  Mix Greek yogurt, mustard, and lemon juice.  Using kitchen towel, pat tomatoes as dry as you can.  Fill the tart crust(s)with tomatoes and slather with yogurt mixture. Top with both cheeses.  Bake for about 25-30 minutes until crust is browning and cheese is bubbling.  Serve with garlic green beans or simple mache salad.
*Yes, I am am aware that hurricanes Emily and Franklin both graced us this year.
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Farmer’s Market Gazpacho (Raw-Vegan) & Perspective

17 Aug

 

 

“Are you making sauce?” Julia asks.

“It’s actually soup,” I say.

“Actually, it’s ketchup,” Will says.  He’s 4 and everything is better with ketchup.

“It’s soup.”

“The cold one?” Julia raises her eyebrows while I nod.  “It still looks like sauce. You could use it as sauce.”

And thus, the gazpacho sauce was borne.  We had it on raw summer squash ribbons.  We dumped it on noodles.  And we drank it as soup. Sometimes, kids give you the perspective you need in order to reframe your life or your day or your work issue.  Other times, like this morning, they wake you up before the alarm, scream at each other and demand you break up the arguments about who flicked who, and test out every inappropriate word they know and have to miss the sleepover because of it.  Oh well.

Try some soup-sauce and chill, Mom.

Farmer’s Market Gazpacho

This chunky, hearty gazpacho can be eaten right away or savored over a week.  The combination of tomatoes really makes a difference.  I like to keep the gazpacho hearty and the vegetables identifiable, but if you prefer a smoother soup as above, puree half of it or all of it.  All of the measurements are flexible – add more tomatoes, fewer onions, green peppers, or more dill – up to you.  My version is more like a liquid salad with sunbursts of colors rather than a traditional soup.

2 large cucumbers, halved lengthwise and seeded

Bunch of fresh dill

2 onions, chopped

3 peppers (one red, orange, and yellow), cut and seeded

1 28 oz. good quality whole peeled tomatoes

1 can diced tomatoes (not the kind with basil in)

2 fresh larger tomatoes in season (plum/heirloom, or any local)

1 pint cherry or globe tomatoes

1 small can tomato juice

2 tbsp. cold water

2 tbsp. Worcestershire sauce

3 tbsp. lemon juice

½ cup good olive oil

splash red wine vinegar

2 cloves garlic, crushed

sea salt and pepper to taste

Peel the cucumber, slice it lengthwise, and scoop out the seeds with a spoon.  If you use an English cucumber, the skin is thin enough to keep on.  Chop up the larger fresh tomatoes and halve the cherry or globe, seeding casually (meaning, using your thumb, get some of the seeds out but don’t be fanatical about it).  Put tomatoes into a large bowl.  Cut the peppers, cucumbers, and onions into bite-sized pieces and add to bowl.  Mince the garlic and add it to the vegetables, stirring gently by hand.  Chop a handful of dill and add it (you may use leftover whole sprigs for garnish).  Add cans of tomatoes, reserving the liquid from the cans.  Cut up the whole canned tomatoes, and add.  Stir in lemon juice, tomato juice, vinegar, water, olive oil, into the mix and salt and pepper to salt.

If you want a more liquidy soup, add some of the reserved can juice.  Otherwise, keep it thick, add the Worcestershire sauce, mix with a spoon, and cover in the fridge for a few hours.  The soup will pick up flavor as it sits (the next day it will be great).  Add drizzle of olive oil to each portion if you like and serve cold with homemade croutons if desired.

 

 

 

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