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Posts Tagged ‘Herbs’

Roasted Tomatoes with Garlic and Herbs | Relishing It

The tomatoes have finally arrived here in Minnesota!  Yes, that sentence deserves an exclamation point.  It’s always a long wait for me throughout the year for these babies.  I love tomatoes, but the sad store-bought versions just won’t do.  So, I can or freeze as much as I can to make it through the winter, then patiently wait for them to appear at the farmers markets the next summer.  Every year I somehow trick myself into thinking that they should appear earlier than they really do.  Tomatoes need time and lots of sun.  I have a few plants in my yard again this year that are coming along nicely, but the bulk of my preserving comes from the farmers markets, where I can buy bushel upon bushel of these little red gems.

Roasted Tomatoes with Garlic and Herbs | Relishing It

I’ve mentioned here before that I love to can salsa.  I’ll be makes lots of batches of this recipe in the coming weeks.  I also can plain tomatoes, and a couple different versions of tomato sauce.  The version I’m sharing today is not a canned one–so, you can exhale now.  It’s actually my favorite tomato sauce and I preserve it by freezing it.  Super easy and ridiculously delicious.  I love to can, as it’s a great way to preserve and we happen to have a large storage room in the basement, so it works well for our family.  But, in all honesty, I love the taste of this un-canned sauce even more.  The flavors are spot-on and lemon juice (which is used in canning to keep the ph levels safe) is not needed.  I use roma tomatoes here (they are wonderful for sauces) as they have a lower water content.

Roasted Tomatoes with Garlic and Herbs | Relishing It

 

Roasting tomatoes is one of my favorite ways to eat them.  Something magical happens when that tomato caramelizes a bit. The flavor intensifies and I simply can’t stop popping them into my mouth.  I love to pair them with some delicious cheese and crusty bread.  Simple summer meals are the best.  When we’ve eaten our fill, I put the rest of the tomatoes, garlic, and herbs into the food processor and give it a few pulses until it become this thick, fragrant tomato sauce that can be used in so many ways.  At this point, I freeze the sauce, unless I want to use it in the next day or so.  Freeze it in whatever you like– freezer bags or vacuum seal it in a special bag (freeze first, then vacuum seal it closed) are both methods that work well.  I use this sauce all winter long and it is always a sad day when I pull the last one from the freezer.  I hope you give this version a try.  Enjoy!

Roasted Tomatoes with Garlic and Herbs | Relishing It

The Recipe: Roasted Tomatoes with Garlic and Herbs

Roma tomatoes, cut in half (as many as will fit on 1-2 baking sheets–depending upon how many you want to roast)

1 bulb of garlic, peeled and cloves separated (per baking sheet)

handful of freshly chopped herbs: basil, thyme, oregano, parsley (per baking sheet)

olive oil

kosher salt and fresh black pepper

Preheat oven to 375°F.  Line 1-2 large rimmed baking sheets with parchment paper (depending upon how many tomatoes you want to roast).  Fit the tomatoes snuggly, cut-side up, in a single-layer onto the pan, they will decrease in size as they cook.  Drizzle with olive oil.  Sprinkle with the chopped herbs, garlic, salt, and pepper.  Roast for about 40-50 minutes (if using two pans, rotate them half-way through).  Then increase temperature to 400°F and roast for at least another 10 minutes to caramelize the tomatoes, sometimes a bit longer.  Check the bottom of them for a dark caramel color.  Remove from oven when done.  If wanting to make sauce, place all of the roasted ingredients into a food processor, juices too (or by hand).  Pulse for a few times until mixed.  Place in freezer bags or bags that can be vacuum sealed (freeze first, then seal), or any other container you want to store them in.  Enjoy throughout the winter!

Thanks for stopping by Relishing It!

Laurie

 

 

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Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Autumn.  The best of all the seasons, even if it’s only brief here in Minnesota.  Yes, Spring is a close second, but when Autumn rolls around, I’m really, truly happy.  I love the brilliantly colored, crisp, maple leaves that my daughter brings me as bouquets for our dining room.  We live in an old Victorian with dark wood and decor in our living and dining rooms.  I always think about re-painting to brighten things up, but when Fall rolls around, it feels so comfortably warm and cozy, and I’m thankful I haven’t changed a thing.

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

On of my favorite Fall (and even winter, for that matter) dishes is this amazing Rustic Potato, Sauerkraut, and Beef Galette.  The combination of beef and sauerkraut is incredible.  It’s also a bit nostalgic for me.  I grew up with huge pots of meatballs that had been simmering in tangy sauerkraut for hours.  Wonderful stuff.  This galette showcases those flavors.  Just like my other galettes, the crust is crisp and light.  The potatoes add substance, while the fresh mozzarella ensures that the dish is moist enough.  Of course, you can substitute another mild cheese, like grated regular mozzarella, if you like.  I really wanted the tang from the sauerkraut to be showcased here, rather that hidden underneath a more assertive cheese.  I’m planning to share with you all a quick sauerkraut recipe and technique very soon.   I really hope you give this galette a try– I think you’ll really enjoy it!

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

The Recipe:  Rustic Potato, Sauerkraut, and Beef Galette

Use this pie crust recipe  (with 1/2 tablespoon chopped fresh rosemary and 1/2 tablespoon chopped fresh thyme mixed into the dough)

1/2 pound ground beef

1/4 cup chopped white onion

2 garlic cloves, minced

1/2 teaspoon kosher salt

black pepper

3/4 pound small steamed yellow potatoes, sliced

1/2 cup sauerkraut, drained a bit

6 slices of fresh mozzarella  (or a bit more)

1 teaspoon fresh chopped parsley, plus more for garnish

olive oil

1 egg mixed with 1 teaspoon water, for an egg wash

Follow these directions to make the pie dough.  You will only be using one of the dough balls for this recipe.  Freeze the other one for another time.  Add the fresh herbs when you are mixing the dough.  Refrigerate for 2 hours.  Proceed.

Preheat your oven to 375°F.

In a large skillet, brown the ground beef over medium/high heat.  Drain and discard the grease.  To the skillet of ground beef add the chopped onions, garlic, 1/2 teaspoon kosher salt, and a bit of black pepper (you may want to add a glug or two of olive oil, if the pan seems a little dry). Sauté for a couple of minutes until the onions are tender.  Remove from heat and set aside.

On a lightly floured piece of parchment paper, roll the pie dough out to a 12-inch circle using a lightly floured rolling pin.  Place the sliced potatoes on the dough, leaving about 1 1/2-inch space around the edge.  Sprinkle salt and pepper on the potatoes.  Next, put the sauerkraut on top, followed by the chopped parsley.  Then add the ground beef mixture, and finally place the fresh mozzarella on the very top.  Fold the edges of the dough up and pinch together to seal the seams as much as possible.  Use a pastry brush to apply the egg wash to the edge of the dough.  Sprinkle salt and pepper on the egg wash.

Slide the parchment paper with the galette onto a baking sheet and bake for 43-45 minutes or until the crust is a deep golden brown.  (Keep in mind that every oven is a bit different.  If you don’t already have an oven thermometer, I highly recommend you get one.  Cheap ones are about $7 and work great.  My oven runs 15 degrees hot.)  Top the galette with chopped parsley and a drizzle of olive oil before serving.  Enjoy!

Thanks for stopping by Relishing It today!

xo

Laurie

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Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Alright, I’m using “sun-dried” very loosely here, as these little beauties are not…well…sun-dried at all.  I just couldn’t bring myself to call these “sitting on a counter in a dehydrator” tomatoes.  No, I like to imagine that they were patiently crafted in Italy, with tables upon tables of tomatoes laying out in the sun, as I sipped a Chianti and and read a good book.  Alas, my reality is Minnesota, and I used a food dehydrator.  Not quite as romantic, is it?  Even so, these tomatoes are fantastic, and seriously recommend you give making them a try.

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

I love having a nice supply of sun-dried tomatoes to get me through the winter.  Buying jarred versions at the market can be expensive, and to be honest, they’re just so simple to make.  You can use any type of tomato, though smaller ones will require less cooking time.  Roma’s are a fantastic choice– simply cut them in half or quarters.  The tomatoes take time to dehydrate– perhaps a day or more for the thicker end pieces.  I sprinkle mine with rosemary, thyme, with a little sea salt and cracked black pepper.   The flavors are wonderful!

Su-Dried Tomatoes with Rosemary and Thyme | Relishing It

You can snack on them as soon as they’re dried, or preserve them to use later.  As for the texture, some like them a bit chewier– I made sure mine were completely dry since I intended to preserve them.  It’s really up to you how dry you want them to be.  These tomatoes can be kept in airtight containers (plastic bags work well), vacuum sealed, or even stored in the freezer.  I also made a jar of sun-dried tomatoes in olive oil, and they are ridiculously delicious.  These would make fabulous gifts around the holidays if you’re looking for something homemade to share.  I hope you give these a try!

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

The Recipe:  Sun-Dried Tomatoes with Rosemary and Thyme

any variety of tomatoes, sliced or halved

fresh rosemary, chopped

fresh thyme, chopped

sea salt and fresh cracked pepper

To Dehydrate the Tomatoes:  Slice the tomatoes or half them, depending upon their size.   Sprinkle with the chopped herbs, salt and pepper.  It will take about 24 hours to dehydrate a full load, sometimes longer depending upon how thick the tomatoes are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To Oven-Dry them:  Preheat oven to 200°F.  Slice tomatoes and sprinkle with chopped herbs, salt and pepper.  Place on a large baking sheet lined with parchment paper.  It will generally take between 2-6 hours (possibly more) to dry the tomatoes– much will depend upon how thickly they are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To make Sun-Dried Tomatoes in Olive Oil:  Prepare dehydrated tomatoes by dipping them in white wine vinegar (this help keep bacterial growth from occuring) and shaking off any excess.  Place in a small jar along with 1/2 cup of red wine vinegar.  Then fill the jar up with olive oil.  Make sure that all of the tomatoes are submerged.  Store in the refrigerator and try to use within 2 weeks.  If placing fresh herbs or garlic into your mix, you must use up the jar within 1 week.  The olive oil will become hard in the refrigerator, simple let sit at room temperature for a few minutes before using.  Be mindful to use clean utensils when removing the tomatoes from the jar.

Thanks for stopping by Relishing It today!

Laurie

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Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

I have just a few more tomato recipes that I want to share with all of you before tomato season disappears with the nice weather.  The first is this wonderful Tomato Galette with Herbs and Fresh Mozzarella.  As my husband stated after taking a bite, “That’s one of the best things I’ve eaten all summer.  Maybe ever”.  True story.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Yes, yes, tomatoes and fresh mozzarella are a heavenly match– we all know that, right?  But generally, fresh mozzarella isn’t baked into a galette with tomatoes due to its water content.  Much harder cheeses are the norm.  Obviously I was a bit hesitant in trying the fresh mozzarella– I had visions of a huge sloppy mess ruining that wonderful crust.  There was even a moment during the baking time when I peered into the oven and almost cried.  There was a lot of liquid pooling.  I was certain the galette was ruined.  I mention this, because if you see the same pooling– just wait it out.  By the end of the baking time, the water was gone and a beautiful crisp crust was left behind with cheese that had bubbled up into a golden brown.  The smell of the the baked tomatoes and cheese with the herbs was unbelievable.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

This galette comes together so quickly, especially if you have pie crusts hanging out in your freezer (have I mentioned that you definitely should get on that?).  And it’s a perfect meal when you want to fancy things up a bit.  Add a salad to the side, and perhaps a glass of wine and you’re set.  Now go and enjoy the heck out of those tomatoes before they’re gone for the season!

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

The Recipe:  Tomato Galette with Herbs and Fresh Mozzarella

(serves 4 or 1, depending upon how hungry you are)

1 single All-Butter Pie Crust

2-3 ripe tomatoes, sliced

about 1/4 pound of fresh mozzarella, sliced

a hefty sprinkling of chopped fresh rosemary and thyme, plus more for garnish

1 egg mixed with 1 teaspoon water, for egg wash

salt, pepper, plus olive oil for drizzling

Preheat oven to 375°F.

Follow the instructions for the All-Butter Pie Crust.  After it has chilled it will be ready to use.  Roll the dough out into an 11-inch circle (not the typical 12-inch, because I want the crust to be a bit sturdier) on a piece of floured parchment paper.  Place the mozzarella into the center of the dough, leaving about 1 1/2 inch border.  Sprinkle the chopped herbs on the cheese.  Then place the tomatoes on top of that.  Fold up the sides of the galette and pinch the seams together.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle salt and pepper onto the egg wash.  Slide the galette and parchment paper onto a large rimmed baking sheet.  Bake for 45-50 minutes or until the crust is a deep golden brown and the cheese has bubbled up and browned a bit, too.  Remove from oven and let cool for a few minutes.  Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper before serving.  Enjoy!

Thanks for stopping by today!

Laurie

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