Slow Roasted Tomatoes

Slow Roasted Tomatoes

From Deb Perelman’s smittenkitchen.com


Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.


 

Microbrew-Braised Rutabagas

Microbrew-Braised Rutabagas

from Roots, by Diane Morgan

Makes 6 servings as a side dish

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 large yellow onion, about 12 ounces, thinly sliced

2 tablespoons firmly packed dark brown sugar

4 teaspoons kosher or fine sea salt

½ teaspoon ground Aleppo chile

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

2 pounds rutabagas, ends trimmed, peeled, and cut into ½-inch wedges

One 12-ounce bottle porter-style beer

1½ cups canned low-sodium vegetable broth

2 teaspoons finely chopped fresh oregano

2 teaspoons finely chopped fresh thyme

In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.

Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.

Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.

Herbed Chicken and Arugula Panini

Herbed Chicken and Arugula Panini

Bon Appétit, Jun 2004

This also tastes good with provolone slices added to the chicken.

1 pound thin chicken cutlets

1 1/2 tablespoons chopped fresh thyme, divided

6 tablespoons olive oil, divided

2 garlic cloves, finely chopped

3 tablespoons balsamic vinegar

8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls

1/2 red onion, thinly sliced

1 bunch arugula

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

 

Orecchiette with salad turnips, spinach, shiitakes, and bacon

Orecchiette with salad turnips, spinach, shiitakes, and bacon

Serves two

10 oz orrechiette pasta

5 oz bacon (Llano seco is nice) or pancetta

¼ lb shiitake mushrooms

½ tsp balsamic vinegar

1 bunch salad turnips with their greens

5 cloves garlic

¼ lb spinach

¼ tsp red pepper flakes

6 sprigs thyme, de-stemmed or 2 Tb chopped parsley

1 Tb marsala wine or white wine

 Cook bacon in a skillet on a medium-low flame until browned. As bacon cooks, boil water, cook the orecchiette and strain. Remove bacon with a slotted spoon and place in a bowl. And shiitake stems to rendered fat and cook for 30 seconds, then add shiitake heads. Remove shiitakes after 5 minutes and place in the bacon bowl with ½ tsp of balsamic vinegar. Add turnip roots to bacon fat, then add garlic after two minutes, and then turnip greens and spinach after three more minutes. Stir occasionally until cooked down, about 8-10 minutes. Add red pepper flakes and thyme or parsley and stir. Add a splash of marsala or white wine. Heat for thirty seconds, then incorporate bacon and shiitakes. Finally, stir in pasta and enjoy.

 

Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appétit, Jul 2012

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.