A delicious way to use an abundance of fresh garden tomatoes and herbs.
Prep time: 10 Minutes
Cook time: 40 minutes
Serves: 6
6 cups hot cooked rice
4 large tomatoes, stem-ends cut out, cut into 1 inch pieces
1 cup fresh basil leaves
1 tablespoon fresh rosemary leaves
3 TB olive oil
3 TB chopped garlic
1/4 cup diced prosciutto
Salt, pepper to taste
Shredded Parmesan cheese for garnish
1. Pulse the tomato pieces, basil, and rosemary in a food processor to a thick chunky sauce.
2. Meanwhile, heat the oil in a skillet over medium heat and sauté the garlic for 3 minutes, or until the garlic begins to brown. Add the prosciutto, stir, and then add the tomato sauce and cook, stirring, for one minute.
3. Distribute hot rice to serving bowls, ladle tomato sauce over, stir to combine, season to taste, and serve.
By Tod Dimmick -tastingtimes.com
Tuesday, October 20, 2009
Thursday, October 15, 2009
Broccoli & Bacon Frittata
A tasty, nutritious way to make good use of tender broccoli stems.
Prep time: 5 minutes
Cook time: 18 minutes
Serves: 4
2 strips lean bacon
Stems from 3 small heads of broccoli (about 2/3 lb) washed, ends removed, and sliced lengthwise.
Be sure to use broccoli stems that are tender – the woody kind, sadly, should be reserved for compost
1 small onion
Pinch ground cumin
Pinch paprika
4 eggs, lightly beaten
1 cup shredded mozzarella
Salt and pepper.
Parmesan cheese
Cook the bacon in a 10” ovenproof skillet over medium heat. Preheat your broiler. While the bacon is cooking, use a food processor with a shredder attachment, and shred the broccoli spears and the onion. When the bacon is done, make an executive decision about using the bacon fat for cooking (good taste, lots of saturated fat) or pouring it out and adding a little olive oil to the skillet. Some of that bacon fat flavor will remain. Add the shredded broccoli onion mixture, the cumin, and the paprika, and cook over medium heat, stirring, for 10 minutes or until broccoli pieces are tender. Stir the mozzarella, salt and pepper into the eggs, and stir the egg mixture into the broccoli in the skillet. Cook, without stirring, for about 5 minutes or until the edges of the frittata are firm. Turn off the stovetop. Sprinkle the frittata with the Parmesan cheese, and slide the skillet under the broiler. Broil for 3 minutes or until the top is nicely browned and the frittata is firm. Remove from the oven, slice, and serve.
- Tod Dimmick - Editor of tastingtimes.com
Prep time: 5 minutes
Cook time: 18 minutes
Serves: 4
2 strips lean bacon
Stems from 3 small heads of broccoli (about 2/3 lb) washed, ends removed, and sliced lengthwise.
Be sure to use broccoli stems that are tender – the woody kind, sadly, should be reserved for compost
1 small onion
Pinch ground cumin
Pinch paprika
4 eggs, lightly beaten
1 cup shredded mozzarella
Salt and pepper.
Parmesan cheese
Cook the bacon in a 10” ovenproof skillet over medium heat. Preheat your broiler. While the bacon is cooking, use a food processor with a shredder attachment, and shred the broccoli spears and the onion. When the bacon is done, make an executive decision about using the bacon fat for cooking (good taste, lots of saturated fat) or pouring it out and adding a little olive oil to the skillet. Some of that bacon fat flavor will remain. Add the shredded broccoli onion mixture, the cumin, and the paprika, and cook over medium heat, stirring, for 10 minutes or until broccoli pieces are tender. Stir the mozzarella, salt and pepper into the eggs, and stir the egg mixture into the broccoli in the skillet. Cook, without stirring, for about 5 minutes or until the edges of the frittata are firm. Turn off the stovetop. Sprinkle the frittata with the Parmesan cheese, and slide the skillet under the broiler. Broil for 3 minutes or until the top is nicely browned and the frittata is firm. Remove from the oven, slice, and serve.
- Tod Dimmick - Editor of tastingtimes.com
Subscribe to:
Posts (Atom)
Posts
