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Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

 

1 large slice sourdough bread thickly sliced

5 spears asparagus roasted

2 slices tomato

2 slices sharp cheddar cheese

2 T. basil pesto store bought or homemade

fresh cracked pepper

 

Preheat broiler or grill. Toast the bread slice. Once the bread is toasted, add 2 heaping T. of Pesto onto the bread and spread evenly. Add 5-6 spears of Roasted Asparagus. Place tomato slices on top of asparagus. Place slices of cheese on top of tomato. Place in broiler for about 5-10 minutes until cheese is melted or grill until the cheese is melted. Drizzle extra pesto on top of the sandwich, to taste and freshly cracked pepper.

Santorini Tomato Fritters

Santorini Tomato Fritters

KATY BESKOW’S Santorini Tomato Fritters

 

3 T. plain (all-purpose) flour

1 tsp baking powder

1 tsp dried oregano

300g (10oz) cherry tomatoes, roughly chopped

handful of flat-leaf parsley, finely chopped

pinch of sea salt and black pepper

4 T. sunflower oil

Method

 

In a mixing bowl, stir together the flour, baking powder and dried oregano. Stir in the tomatoes and flat-leaf parsley, then season with sea salt and black pepper. Add 50ml (2fl oz) cold water and stir to form a thick batter. Heat the oil in a frying pan until hot. Add in T. of the batter (up to four at a time, to avoid the fritters touching and merging) and cook for 1 minute until golden and crisp, then carefully flip the fritters and cook on the other side. Drain on paper towels or a clean dish towel, then repeat the cooking process until all of the batter has been used. Serve hot.

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

 

The is a recipe for those times when you find the world’s best-looking tomato and you’re so excited to eat it, you don’t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt.

 

 

2 eggs, plus 1 egg yolk

1 tsp. white vinegar

1/2 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1 tsp. room-temperature water

1 cup safflower oil (or another neutral oil)

1/2 cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling

2 slices rustic, crusty bread

1 large ripe tomato (I like beefsteak), sliced roughly 1/2-inch thick

1 pinch each flaky salt and freshly ground pepper

1 T. olive oil for drizzling

 

Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it’s fully distributed before adding more. Go slowly! Once you’ve added about a third of the oil this way, you’ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you’ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator—wait to chop and add the herbs until you’re ready to serve.) Toast the bread slices however you like (I prefer to do it in the stove at 450° F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don’t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.

Tomato & Beetroot Salad

Tomato & Beetroot Salad

Tomato & Beetroot Salad

 

1 T. balsamic vinegar

Sea salt, black pepper

1 banana shallot, peeled and very finely chopped

2 heaped T. finely snipped chives

5 T. extra virgin olive oil

200g cooked and peeled beetroot (unvinegared)

3 beef tomatoes (around 250g each)

8 slices serrano ham

 

Whisk the balsamic vinegar with a little seasoning in a large bowl then add the shallot, half the chives and the oil. Slice the beetroot wafer thin then stir the slices into the vinaigrette. Thinly slice the tomatoes across the center. Lay the slices out on a board and season with salt. Now arrange the slices between four plates, layering the beetroot slices in between. Spoon over any remaining dressing. Scatter with the remaining chives and serve with the ham.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.