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Roasted Tomatoes with Stilton

Roasted Tomatoes with Stilton


Ingredients

  • 12 medium plum tomatoes (about 2 1/4 pounds)
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon dried crushed rosemary
  • 8 tablespoons olive oil, divided
  • 2 large garlic cloves, minced
  • 1 4-ounce piece Stilton cheese, crumbled
  • 1 bunch watercress, thick stems trimmed

Recipe Preparation

  • Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.

  • Position rack in center of oven and preheat to 375°F. Brush large rimmed baking sheet with remaining 2 tablespoons olive oil. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes. Arrange tomatoes on platter; sprinkle with crumbled cheese. DO AHEAD Can be made 3 hours ahead. Cover tomatoes loosely and let stand at room temperature.

  • Tuck watercress in between tomatoes. Serve warm or at room temperature.

Recipe by Betty Rosbottom,Reviews Section

Roasted tomato, basil & Parmesan quiche

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.


Roasted Tomato Vinaigrette

With all the wonderful produce available during the summer months, I thought it would be fun to write about yellow tomatoes and provide you with a couple of recipes illustrating their simple but complex characteristics.

So I went to a new chef friend, Chris Beane, and asked him for recipes that will bring out the incredible flavors of these pommes d’amour (love apples).

Chef Chris is a native of Utah but has traveled some during his 22 years of professional cooking. He didn’t go to culinary school, but learned his trade on the job starting at the Utah Seafood Company and then moving on to other popular SLC sites like Ruth’s Diner, Santa Fe, and Red Butte Cafe.

He currently is working at Campagne Specialty Foods preparing their daily take out. When I approached Chef Chris for this article, I told him I was looking for recipes that didn’t include a lot of ingredients and were not difficult to make. He gave me his simple Pomadoro (tomato) sauce for pasta and his Wood Grilled Yellow Tomato Vinaigrette that he makes for Campagne.

I looked at him and said, “Oh yeah, we all have access to a wood burning grill”, but he assured me there were ways around it and these recipes will display the light freshness of the tomatoes. Chris gave me the recipes in “chef talk” so I asked him a bunch of questions to help translate.

Questions and Answers

RG: What if I don’t have a wood grill?

You can roast the tomatoes in the oven or in a Weber grill. In the oven you would roast them at approximately 400° F for 20-30 minutes until brown, put them in a covered container, and let them cool down in the refrigerator. When I make this vinaigrette, I usually make a couple of quarts of it so I grill a bunch of tomatoes. So I recommend you roast a bunch of tomatoes and use the remaining ones as a side dish or for making other sauces.

RG: What is Chef’s Blend oil and what can I use instead?

Chef’s Blend is a mix we use at Campagne and sell to the restaurants. At home you can use a blend of 60% canola oil and 40% olive oil. The reason we don’t use 100% olive oil is it would overpower the flavor of the other ingredients.

RG: Why do you wait to add the oil last and slowly pour it in?

Oil and vinegar don’t naturally mix well with each other and will break (separate) if you don’t add the oil slowly at the end. This is called emulsifying and is how you get your dressings thick and satiny in texture. Also the mustard helps emulsify the oil and vinegar.

I hope you try these recipes from Chef Chris and are enjoying this feature of having the chefs answer the questions. Please check out my Novice to Pro page for more recipes and interviews.


Mixed roasted vegetables with blue cheese sauce

Rosana McPhee serves up her roasted vegetable recipe with a difference. A medley of summery vegetables is paired with a rich Stilton sauce to add depth to all of these vibrant, summery flavours. This hearty dish serves six as a side, or four as a main course with a wedge of buttered bread to mop up the roasting juices.

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Pinot Noir grapes, originally from Burgundy, are the only red grape variety authorised for use in Alsace. Principally used in the production of light and fruity wines, Alsace Pinot Noir is a light, dry and fresh wine, delicately fruity and best served slightly cooled. It's a very versatile addition to picnics featuring charcuterie, grilled meats and salads.

A complex and balanced wine, Alsace Pinot Noir is a great match for red meat and game. It also pairs well with white meat and poultry, sharp cheeses and fish due to its mellow tannins.

Middle Eastern, Moroccan and vegetarian dishes are an excellent pairing for these wines, as well as rich chocolate desserts, or desserts containing red fruits.

Here it's paired with a colourful vegetable dish and strong blue cheese sauce made of Stilton. If using a milder blue cheese, an Alsatian Pinot Gris would make a good match instead.


Brussel Sprouts Nutritional Facts

Brussel Sprouts are very popular on the American traditional table during the holiday season, especially for Thanksgiving and Christmas.

Did you know that Brussel sprouts are packed with vitamins and minerals? These edible cabbage buds provide plenty of antioxidants, can help to fight with heart disease and cancer, improve your digestive system, and much more. In addition, they are full of fiber, protein, and vitamins K, C, and A.

So, if you are not a fan of this vegetable yet, I think it is time to reconsider.


Side Dishes

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Ingredients

  • Serving Size: 1 (184.4 g)
  • Calories 131.9
  • Total Fat - 11.6 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 8.9 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.5 g
  • Protein - 1.6 g
  • Calcium - 24.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 25.5 mg
  • Thiamin - 0.1 mg

Step 1

Tomatoes . Place the tomatoes, cut side up on a sheet tray lined with parchment paper or foil. Then, drizzle the olive oil over the tomatoes and, don't worry if some gets on the pan. You will pour any juice from the pan back over the tomatoes.

Step 2

Bake . In a 300 degree oven, middle shelf, for 4 hours.

Step 3

Finish . Remove from the oven and, finish while still warm, by drizzling the balsamic vinegar over each tomato. Then, allow to completely cool.

Step 4

Store . I like to store these in my small mason jars, about 4-6 slices per jar but any container will work. You can even use a tupperware type of container. Place a small thyme sprig over each tomato slice. Make sure to pour all the drippings from the baking pan back over the tomatoes. Then, to finish it off, add another tablespoon of fresh olive oil over the tomatoes. Seal the jar, or container, and refrigerate. As I said, they will last a good month in the refrigerator, or 6 or more months in the freezer.

Step 5

Serve . As I mentioned, these are fantastic over grilled chicken or pork, on sandwiches, focaccia, pizza, or just on the side. They are super sweet, delicious, and truly addictive. ENJOY!


Roasted Tomato and Basil Oven Risotto

No need to spend all that time stirring &ndash let the oven do the work for you! If you can&rsquot find the mozzarella pearls, chop up some regular mozzarella.

We all love a cooking shortcut and when the results look and taste this good, why wouldn't we? This speedy, super simple supper is set to be your new midweek lifesaver! A delicious risotto that's cooked in the oven using tomato soup and then melted mozzarella and parmesan melted throughout, it doesn't get more comforting than this.

600g tubs fresh tomato and basil soup

cherry tomatoes on the vine

  1. Preheat oven to 200°C (180°C fan) mark 6. Heat 11/2tbsp oil in a large, ovenproof casserole (that has a lid) over medium hob heat. Add garlic and rice, cook, stirring for 1min. Pour in soup, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20min.
  2. Meanwhile place tomatoes on a small baking tray, drizzle with remaining 1/2tbsp oil and season. Cook in oven for 10-15min until starting to split and soften.
  3. Remove risotto from oven, stir in most of the Parmesan and all the mozzarella pearls/cherries. Recover with the lid and return to oven, for 10min until the rice is tender and the soup has been absorbed.
  4. Sprinkle with remaining Parmesan and top with the roasted tomatoes to serve.

No tomato soup? No problem. Swap out for any fresh vegetarian soup you have.

No mozzarella? No problem. Swap out for ricotta, cream cheese, goats cheese, mascarpone, brie, and blue cheese.


Chicken Salad Sandwich On Sourdough Bread With Anis Tomato Sauce, Fried Onions And Pepitas Seeds

Leftover chicken is fantastic. Carefully pick all the little pieces of meat off, and make yourself a nice chicken salad. It’s very easy and simple, and we quite frankly look forward to the day after the roast as much as the roast itself. We have fallen in love with pepitas seeds (aka pumpkin seeds): These seeds are fantastic on sandwiches, as they provide some ‘crunch’ and taste great on top. We find them to be very under-utilized and the next experiment will be to try them on pizzas. We already know they work wonders on Lavash crackers. Posting this recipe makes us long to have a kitchen again, as currently everything we have is torn out and dumped. Over the next four weeks, we hope our fantastic contractor will be done building it back up, with lovely Calacutta marble counter tops and custom cabinets. Ahhh dreams…

Chicken Salad Sandwich On SourDough With Anis Tomato Sauce, Fried Onions And Pepitos Seeds


Breaking Things: Oven Roasted Tomatoes with Blue Cheese

I have trouble with breakfast. All the things I like are either elaborate, not very portable, or reheat poorly in a microwave (or in some cases, all three). The things that I like that are both simple and portable get kind of old after awhile. English muffins with peanut butter, a hard boiled egg, yogurt. My ideal breakfast consists of something like toast made of thick sliced rustic bread, spread with ricotta cheese, topped with sautéed mushrooms and served with a little salad of baby arugula. You can see how that wouldn’t be the easiest thing to make at the office with the basic tools that are available there (in my case a microwave and a single-slice toaster).

However, I have found something that’s reasonably portable and downright tasty into the bargain. Oven roasted tomatoes with blue cheese melted in them. I know this sounds like an odd breakfast, but really, what is breakfast? I’m not a member of that camp that says, “Eat pizza or chicken noodle soup for breakfast! What’s important is to eat something!” necessarily, but I do have somewhat traditional (or call them hidebound) ideas of what breakfast is, and these are mere self-imposed boundaries. I need to break through my own boundaries and enter into a world where breakfast is what we make of it.

While I eat these tomatoes for breakfast, they also make a great side dish with a roast or chicken, which is how I made the recipe in the first place. I had a whole menu from Bon Appetit that I made for a Christmas dinner a few years back, and one of the side dishes was Roasted Tomatoes with Stilton. I made them and loved them, and in an iconoclastic moment, I decided to eat them for breakfast.

The tomatoes start out looking like any old tomato, but they roast for an eternity to turn into something slumpy, herby and wonderful. While the original recipe called for Stilton (it was a Christmas recipe, after all), I have since switched over to the most amazing, flavorful, incredible blue cheese on the planet. It’s a French cheese called St Augr, and my husband and I now consume it by the pound. It melts down into a pool of semi-soft cream, a little white puddle inside the red, red tomato flecked with herbs.

I roast up a batch of these on the weekend, and then take them for lunch all week long. I reheat them and melt the cheese in the microwave for about 45 seconds. Since the tomatoes have already been cooked to mush, there’s nothing more the microwave can do to them. They heat up, the cheese melts, and I ascend to heaven.

The original recipe calls for draining the tomatoes, then marinating them in the herb/olive oil mixture, and then roasting them. I skip the marinating step, because I haven’t noticed a significant difference in flavor one way or the other, but the draining step is key, especially if your tomatoes are on the watery side. I also go back and forth between including a couple of cloves of chopped garlic, and leaving it out because I’m too lazy to chop both garlic and rosemary. If you’re making these as a side dish for a dinner, I think the garlic is more important than if you’re planning to eat them for breakfast, as I do. Garlic is more of a lunch/dinner component. Breakfast, unless you’re troubled with vampire infestations, can be garlic-free without the sneaking feeling that what you’re eating needs “a little something more.”

There’s some flexibility here as well. You could change these up and make them more Italian in character—use chopped basil and oregano, and top them with fresh mozzarella. Or try fresh thyme and something like grated Gruyere. I haven’t gone this route—it’s the hidebound traditionalist in me, I guess—but you could.

These are a nice transitional dish for the Spring when really great tomatoes aren’t ready yet. Plum tomatoes are fairly reliable all year long, and roasting them turns them into something soft and comforting, while the blue cheese and rosemary add a little zing. With such a delightful set of contradictions, they’re a great way to end a day, or to begin one.

Oven Roasted Tomatoes with Blue Cheese
adapted from Bon Appetit, December 2006
serves 4 as a side dish, or one person four days in a row for breakfast

12 plum tomatoes, halved
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
Salt & pepper to taste
3-4 ounces soft blue cheese

Using a teaspoon, scoop out insides of tomatoes and discard. Allow tomato halves to drain on a plate for approximately 30 minutes. Spray a large roasting pan with cooking spray, and set tomatoes cut side up in the pan.

Drizzle oil over tomato halves (you may want to use a little more olive oil—I really just pour right out of my olive oil bottle, but you want at least a half a teaspoon of oil drizzled over each half if you’re a careful measuring type, use a half teaspoon measure to do this, then determine if more is needed. If you’re a carefree devil-may-care type, just drizzle away until the tomatoes look happily bathed in oil). Scatter tomatoes with rosemary, then sprinkle with salt and freshly ground pepper.

Roast for about an hour, or until tomatoes slump and the juices start to brown up.

If serving immediately, remove from oven and tuck about a half an ounce of blue cheese into each tomato half. Return to oven for 5-10 minutes, or until cheese melts.

When taking them for breakfast, I cool the tomatoes to room temperature, store them in the refrigerator for three or four days, and take them in my lunch bag, along with a separate chunk of cheese. When I’m ready to eat them, I cut the cheese up into small pieces (about the size of a marble), and microwave tomatoes and cheese on plate for about 45 seconds.


How to make roasted pepper orzo salad

(full recipe and detailed instructions at the bottom of the post)

Grill your peppers and cook the Orzo pasta according to the packet instructions.

The cooking time for Orzo is generally between 8-10 minutes. Drain the pasta and set aside.

Place the extra virgin olive oil, lemon juice, honey and salt and pepper in a small bowl and whisk until well combined.

Alternatively, place all the ingredients in a jam jar, screw on a secure lid and shake like mad until you have a dressing!

Pour the dressing over the pasta and add all the other ingredients. Stir to combine and add some sea salt flakes and freshly ground black pepper to taste.

Ideally, leave the salad in the fridge for a least two hours before serving – you don’t have to do this, but it will improve the flavour.


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