that is a large quantity to process. True, my home grown tomatoes skin are very thin but I find that if I drop them in ice bath, the skinning has to be almost immediately as if I wait , they are more difficult to slip off. It was really messy as I found the tiles wet and had to steam them . I will not go thru that process again.
I love tomato pie. Another idea is to coat the bottom of the crust with a strong French mustard. If you like mustard, it adds a really nice taste.
I often use a little turmeric as a sub for saffron when I’m looking more for colour than flavour. In Spain, you can buy little sachets of powdered corn that does the same colouring job at a fraction of the price. Must get some more next trip.
I am not much a mustard , have 2 jars, a grey poupon and a Maile’s grain mustard. They are only there if guest wants it. I found the technique of lacing cheese and laying over the crust, baking it for a few minutes helps with a soggy crust. The puff pastry sheet that I used yesterday turned out great. I precooked the puff pastry sheets at 400 deg with some pie crust marble for 20 minutes, took it out, laid some cheese and back to oven for 5 minutes, let it cool and assembled my tomatoes etc. The crust was not soggy at all!
Yep, that’s pretty much how they look, although his recipe calls for the toms to be deseeded.
Have to say, they worked really well as a dressing for green beans.
I sorta attempted to take the seeds out. From the cherry toms, I used a fondue fork. Now THAT’S fiddly!
“Have to say, they worked really well as a dressing for green beans.”
Can’t hardly wait!
I did not use my cherry tomato in Nigel’s recipe , rather, I cooked the cherry tomatoes separately in a wok with EVOP, garlic and herbs tis they burst
I do not mind their seeds,
Making use of the large oven capacity, I also charred some sweet peppers,added herbs, and place it in the oven for 45 min
Then, I assembled everything made my pie using puff pastry shell.
Sorry I did not take picture
Guests were new neighbors,met for the first time.I did not want to explain about HO and picture taking.
They loved the pie O also added caramelized onions and wok blistered shishito peppers to these aside from 4 kinds of cheese
My daughter and I made vegan garlic knots using this recipe:
https://www.sixvegansisters.com/2019/07/28/garlic-knots/ We used bread dough from the store instead of making it ourselves. Super good (and I’m far from being a vegan)!
Wow they look great! Paging Trockwood (can’t seem to tag her?!?)
Busy weekend running around to social functions and conquering a mountain of laundry. We had chicken salad last night late and leftovers tonight on fluffy yeasted rolls.
I made a kale, gruyere, and aged gouda crustless quiche for a birthday brunch this morning:
I was thinking about Trockwood when we were making them. I actually had never heard of garlic knots before Trockwood mentioned them.
Cheese stuffed squash blossoms, avocado salsa, apero
Shrimp and corn, sauteed wild spinach, fried green tomatoes with tartar sauce
No actually I have been adding Turmeric to lots of stews for the last year or so…and I find it gives a subtle depth…so why not… additionally in red sauce, a minced carrot or two, which I forgot to mention…
Can I send them Amazon Prime?
Cooking and laundry day. Chicken stock and plum “ketchup”. Never got to the chicken corn chowder for Sis and BIL.
But I did make another freezer dish for my sister and BIL: Chicken Cacciatore from here.
Served on very non-traditional rice pilaf with asparagus alongside.
Wine. LOTS of wine.
None of these short pours . Right Linda. Cheers
Was going to finish the bottle, so rather than get up for the 2nd pour…
Sure