Fattoush ( Tomato and Cucumber Salad)

I've made this many times, it's really nice and light. The good thing about it is all the ingredients are available year round, but the summer is really the best time to have this. I used Sumac in this recipe, but that it optional. It is kind of hard to find and a little pricey. I've wanted to buy it for a while because Nigella has a could recipes where she uses it. When I was working on a show in Niagara Falls there was a bulk food store just down the street from my hotel. I was there one day and saw that they had it so naturally I had to have it.

You will need

1 cucumber peeled and diced

1 lb cherry tomato's cut in half or quarters

1/2 cup chopped cilantro or parsley

2 pitas

juice from 1/2 lime

pinch of salt

1 teaspoon sumac (optional)

1) Pre-heat the oven to 350. Split the pitas in half width ways and toast until golden. Careful not to burn, I've burned a lot of pitas in my time.

2) In a bowl add all the other ingredients. Mix.

3) Break the pita halves into bite sized pieces. Add half of them to the salad and stir everything together.

4) Just before serving add the remaining pitas.

ENJOY!

Panzella Tomato, Basil and Bread Salad

It has got to be one of the tastiest things I've ever made. The best part is if you make it once you will never forget the recipe. I adjust the quantity of the ingredients every time I make it. I like mine to have extra basil and balsamic vinegar, sometimes I want an extra punch of garlic. I'll be taking some to work tomorrow. That's the wonderful thing about a dish like this, it transports really well. I don't even have to worry about keeping it cold. I'll just pop it in my bag on my way to the bus and take it out when I get hungry. 

Fresh tomato's are one of my most favorite things about summer, really I know it sounds silly but it's true. I'm always so interested in those heirloom tomato's that you find at farmers markets, or even super markets now for that matter. They always look so much better then those boring old red ones, who doesn't want a green tomato with strips or a bright yellow one?

I strongly believe that everyone should try this salad....so go ahead make it.

You will need
1 stale loaf of bread cubed
1 bunch of basil sliced
2 medium sized tomatoes diced
1 small onion sliced
2 garlic cloves minced
1/3 cup olive oil
1/3 cup Balsamic Vinegar
salt to taste

1) Pre-heat your oven to 350. Place the cubed bread on a baking sheet and place in the oven until golden brown. Remove from heat and allow to cool.
2) In a large bowl add the garlic, onion, vinegar and oil. Let sit until bread is ready.
3) Add the tomato's and basil to the onion mixture, reserving 1/4 cup or so of the basil.
4) Add the bread, using your hand toss to combine. Season with salt.
5) Let sit for at least 30 minutes.
6) Just before serving sprinkle over the reserved basil.

ENJOY!



Onion, Tomato and Basil Frittata

Last night I was watching cooking videos on YouTube when I same across a British show called "Two Fat Ladies". It is basically a show from the mid/late 90's where two ladies would travel across Britain cooking different foods. Foods which more often then not contains loads of oil and butter. Most of their food was old British food, odd pairings made in molds. I do have to admit that I would try some of there stuff. Which is how this frittata came about. To be honest I'm not even the one that made it...it was all Adam. I basically turned to him this morning and said that I wanted him to make me that for breakfast and that we had everything expect Parmesan cheese. He did really well, it turned out amazing. I kind of wish he would cook more often.

You will need
6 eggs
2 onions sliced
2 tomato's diced
2 tablespoons butter
1/2 cup shredded Cheddar cheese
5 or 6 basil leaves torn
Salt and pepper to taste

1) Pre-heat the oven to 350 degrees.Heat 1 tablespoon of butter in a pan, add the onions and tomato's. Cook until soft. Remove from the pan and place in a bowl. Wipe out the pan and return to the heat. Add the rest of the butter

2) Lightly beat the eggs, add the onions, tomato's, cheese, salt and pepper

3) Spread the torn basil on top the eggs.

4) Pour the egg mixture into the pan and cook for 3-4 minutes or until the edges are set but the top is still slightly runny.
5) Place the pan in the oven and cook until the eggs have set.

ENJOY!

Boeuf Bourguignon

I made this about 3 weeks ago, it is another on of those recipes that I've been meaing to post.There isn't really much to say about this recipe,except that it looks intiminating at first but once you start breaking it down into sections it is pretty straight forward. Now I'm not a fan of beef at all, but Adam loves it. I made this more so for him and for the fact that I just wanted to try the recipe. If you are like me and your don't like beef, use pork or lamb. The use of red wine is pretty much unavoidable, I think this is the first recipe that I've posted where you really have to use red wine or it won't come out. I know some people are uncomfortable with using alchol when cooking, which is fine but in this case I would don't recommend making this without wine. However if you do I would subsitute the wine with more beef stock and maybe a tablespoon more of the tomato paste. Now it must be said that I am using Julia Child's recipe....yes I know I've been using a lot of her lately. But she is sooo good. Like all good Julia Child recipes this one had wine, mushrooms, onions and bacon, the only thing it is missing is lots of butter and cream. But trust me you won't miss it. Julia also says that you can serve this with buttered noodles, roasted potatos or green vegetables. I used noodles.

You will need:

For the base of the stew
6-ounce chunk of bacon, with the rind removed and the meat sliced into match sticks
1 tablespoon oil
3 pounds stewing beef or meat of your choice, cut into 1 1/2 - 2 inch peices
1 sliced and diced carrot
1 slice and diced onion
2 tablespoon flour
3 cups red wine
2-3 cups beef stock
1 tablespoon tomato paste
2 cloves of mashed garlic
1/2 teaspoon tyme
1 bay leaf, crumbled
1/4 cup minced parsley
salt and pepper to taste

For the brown braised onions
about 24 peeled pearl onions
1/4 cup stock
salt and pepper to taste

For the sauteed mushrooms
1 pound quartered mushrooms
2 tablespoon butter
salt and pepper to taste

For the stew
1) Pre-heat oven to 450 degrees. Place the pork rind and the bacon in 1 1/2 quarts boiling water for 10 minutes. Drain
2) Using a oven proof casserole dish, saute the bacon in the oil until browned. Remove from the pan. Dry the beef and place in the pan. Brown the beef on all sides. Make sure you don't over crowed the pan, if you do the meat won't brown. You may have to brown the meat in several batches. Remove the beef from the pan and add it to the bacon

3) Saute the onions and carrots in the saute pan. Pour out any remaining fat.
4) Put the beef and bacon sticks into the casserole, add the flour and mix to coat.
5) Place the casserole in oven and let cook for 4 minutes, remove from oven and toss place back in the oven for 4 minutes. Remove the casserole and lower the heat to 325 degrees. Add the wine and stock, then stir. Add the tomato paste, garlic, parsley, and bacon rind stir, cover and place in the oven for 2-2 1/2 hours.

For the Braised Onions
1) In a saute pan heat the stock.
2) Add the onions and cook over low heat for 30 minutes. Stiring every couple of minutes.
3) Season with salt and pepper
Set aside until beef is done

For the sauted mushrooms
1) In a saute pan heat the butter.
2) Add the mushroom and saute until wilted and golden brown.
3) Season with salt and pepper
Set aside until beef is done

Stew Cont'd

7) After 2 hours check the beef, if it is tender remove it from the oven. If not let cook another 20-30 minutes. Remove the meat and vegetables from the casserole. Strain the sauce and reserve the liquid. Discard the bacon rind
8) Wash out the casserole, put the meat and vegetable back in side it. Sprinkle the mushrooms and onion ontop.

9) In a saute pan simmer the sauce until there is about 2- 2 1/2 cups let and it coats the back of a spoon.
10) Pour the sauce over the meat and vegetables, bring to the simmer and cook for 2-3 minutes. Sprinkle some more parsley ontop if you want.
11) Serve

Enjoy!

Tomato and Corn Pie

My friend Jelena told me about this pie this past summer. She found it on http://www.smittenkitchen.com/. The thought of a pie made from tomato and corn does seem a tad off. But it is really good! I've made this a few times using different cheeses and herbs and it has tasted fantastic every time. I'm posting the original recipe here, it calls for basil and chives. I really like using parsley or cilantro instead of the basil and chives. The last time I made this I tried it with frozen corn. As long as you defrost the corn and remove as much excess water as possible. I find that tomato's are a little sour in the winter and sweet in the summer, yes I know this is most likely because they are not in season. Because of this I would add about 1 teaspoon sugar per tomato used if making this in the winter. Now I say that this recipe feeds 2 people but that is because I tend to only cook for two people. I did however bring some to work the next day. This taste good either warm or at room temp. I'm not a huge fan of it right out of the fridge.

You will need for 2-4 people
2 cups flour
1 tbs baking powder
1 3/4 tsp salt, divided
6 tbs cold butter cut into cubes
3/4 cup milk
1/3 cup mayonnaise
2 tsp fresh lemon juice
1 3/4 pounds beefsteak tomatoes ( depending on size about 3-4)
1 1/2 cups corn chopped finely
3 tbs finely chopped basil, divided
2 tbs finely chopped chives, divided
1/4 tsp black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

1)Pre heat your oven to 400f. Heat a pot with water. Lightly score the bottom of the tomatoes with an x, place in the hot water for 10-15 seconds. Remove from pot and place in a bowl of cold water. Peel off the skin and slice thinly width ways.
2) In a bowl whisk together the flour, salt, baking soda and one tablespoon of the herbs. Add the butter and mix until fine crumbs appear. Add the milk and blend until combined. Depending on humidity and the type of flour you are using you may need to add more milk. Place the dough on a lightly floured work surface, knead several times until all the excess flour is combined. divide the dough in half. Roll out one half and place in a pie dish. Place the other half in the fridge.

3) Combine the lemon juice and mayonnaise.
4) Place 1/2 of the tomato's in one layer on top of the dough in the pie dish. Sprinkle half of the corn on top then sprinkle half of the cheese, herbs, salt and pepper on top.

5) Layer the rest of the tomato's on top, followed by the rest of the corn, cheese, herbs, salt and pepper.
6) Pour the mayonnaise mixture on top, spreading it out as evenly as possible.
7) Roll out the second half of the dough, place on top of the pie. Crimp the edges to create a seal. Cut every slits in the dough, this will allow steam to escape.
8) Bake for 30-35 minutes.
Enjoy!

Tips
1) Use whatever cheese and fresh herbs you have in your fridge. I used parsley and basil this time, the cheese was Cheddar and Parmesan

Oven Dried Tomatoes

I use sun dried tomatoes a lot. I decided to make my own, I kind of went on this whole preserving and dehydrating thing little while ago. I like the way the tomatoes turned out. I used cherry tomatoes but I also used these orange and yellow ones. I don't really think you can tell that there is a difference in colour.

You will need
Tomatoes cut in half length way
wire rack
baking pan
jar
oil

1)Pre-heat the oven to 150 degrees or the lowest setting on your oven.
2)Cut the tomatoes in half length ways
3)Place the tomatoes on the wire rack in a single layer
4)Put the tomatoes in the oven for about 6 hours or until dry
5)Let cool and place in a jar
6)Add oil to the jar and place inside the fridge