Crustless Vegetable Tart

 

Now is the time of year when gardens begin to burst with fresh vegetables. This quiche could be made in a crust, but it's equally good crustless. It's easy to put together ahead of time and keep in the fridge for several hours just before baking. Add a salad to make a light summer meal. 

Crustless Vegetable Tart

1-2 medium zucchini, about 1 1/2 inches in diameter

1 medium onion, quartered and sliced

1 large ripe tomato, chopped (about 1/2 inch pieces), OR use 

        12-15 cherry tomatoes, halved

2-3 Tablespoons olive oil

113 grams goat cheese

4 eggs

1 cup light cream (I used 1/2 cup 18% cream, plus 1/2 cup milk)

Salt and pepper

a few leaves of fresh basil

Oil a 9 or 10-inch diameter baking dish. 

Place the chopped tomatoes, mixed with about 1/4 teaspoon salt in a colander and let drain while you prepare the other vegetables. 

Cut the zucchini into 1/2 inch thick circles. Heat the oil in a pan and gently fry the zucchini rounds in single layers until golden brown. Zucchini can take a bit of heat, but don't let them burn. Drain on paper towel or brown paper.  

When all the zucchini have been fried, reduce the temperature, add the onion and saute until soft. 

Place the zucchini rounds in a single layer on the bottom of the baking dish, and sprinkle with salt and pepper to taste. Arrange the drained tomatoes over top, followed by the onions. Add the goat cheese in clumps. 

Beat the eggs lightly and add the milk/cream. Pour over the vegetables and bake at 350 degrees for 30-45 minutes or until set. Let cool slightly and sprinkle thinly sliced basil on top just before serving. 

Crispy Baked Tomatoes

Crispy Baked Tomatoes

7 ripe plum tomatoes
2 Tablespoons olive oil
2/3 cup Panko bread crumbs
2/3 cup coarsely grated Parmesan cheese
2 teaspoons snipped fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
1 teaspoon sea salt
1/4 teaspoon dried red pepper flakes, if desired
more olive oil for drizzling

Cut the tomatoes in half lengthwise and remove the core and seeds.

Place the tomatoes in a bowl and pour the olive oil over. Toss with your hands to thoroughly coat the tomatoes.

In another bowl combine the bread crumbs, cheese and seasonings. Pour over the tomatoes in the bowl and again with your hands, toss together.

Place each coated tomato half onto a parchment lined baking sheet. Fill with the crumbs remaining in the bowl. Drizzle a bit of olive oil over the top.

Bake at 400 degrees for about 30 minutes. The tomatoes should be meltingly soft and the topping crunchy. Enjoy!

Endive Ham Rolls aka Endives au jambon

Several years ago I found this recipe on a French language site, Les Fruits et Les Legumes Frais (Fresh Fruits and Vegetables). Actually, the site was then called 10 par jour or 10 per day. Regardless, I've enjoyed making this classic and simple dish from time to time. 

At the deli, I ask for the ham to be cut into slices about 1/8 inch thick. Thinner slices could be used, but you may want two or three per roll. The dish can be prepared ahead, refrigerated, and baked just before serving. As I prepared this dish today, I thought that two or three stalks of asparagus would make an equally good vegetable to roll up into the ham. I've adapted the recipe slightly from the original

Endive Ham Rolls

6 endives, washed, with outer leaves removed and ends cut off
6 slices ham, either from the deli or from a leftover baked ham, about 1/8 inch thick
3 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon Dijon mustard (optional)
2 cups milk
1/2 teaspoon salt, or to taste
freshly ground pepper, to taste
3/4 cup finely grated Swiss or Gruyère cheese

Steam the endives until tender, about 15 minutes. If you don't have a steamer, place them in about 1/2 inch of barely simmering water. Drain and let cool. This could be done ahead and the endives stored in the refrigerator for a day or two.

Cut the endives in half lengthwise. Cut the ham slices in half crosswise. This step will depend greatly on the size and shape of your ham slices. You want the ham to mostly cover the endives and to wrap around them with a bit of overlap.

Wrap the endives in the ham. Set aside.

Melt the butter in a saucepan, then stir in the flour. Let cook until barely golden. Do not let it get overly browned. Stir in the mustard, if using. Whisk in the milk and cook the sauce until thickened and bubbly. Remove from heat and season to taste with salt and pepper.

Pour about half of the sauce into an 11 x 8 inch baking dish. Arrange the ham and endive rolls on top in rows. Pour the remaining sauce over each row. Sprinkle with grated cheese. 

Bake for 20 - 30 minutes or until the sauce is bubbly and the rolls are hot throughout. The ham may brown a little on the edges. 

Enjoy with a green salad and some white wine. ooh la la
 

  

Roasted Red Peppers with Olives and Parsley

Red bell peppers were plentiful at the market one day in the spring and I bought a lot of them. Then comes the question of how to serve them - one can only eat so many red peppers raw. I often make a mixture of roasted vegetables - zucchini, onions, peppers, mushrooms - and decided to try just the peppers. Roasting them at a high temperature makes them soft, juicy and caramelized on the edges. The leftovers are good cold, in a salad.

Roasted Red Peppers with Olives and Parsley

Red bell peppers, at least one per person (for the two of us I did 4, so as to have leftovers)
olive oil
coarse kosher salt
2 Tablespoons sliced olives (Kalamata or olive-cured)
2 Tablespoons freshly chopped parsley
1/4 cup soft goat cheese (chèvre)

Seed the peppers and cut into long strips, about 1/2 - 3/4 inch wide. Toss on a rimmed baking sheet with olive oil, just enough to coat each strip. Sprinkle with kosher salt. Roast at 425 degrees for 40-50 minutes, stirring once or twice, until the peppers are soft and beginning to brown on the edges. Place on a serving plate, sprinkle with the olives and goat cheese. Toss the parsley on top just before serving.

Adding a sliced onion to the peppers before roasting is also delicious. Substitute whatever type of fresh cheese you like - I've used a sheep's milk feta for friends with dairy allergies.

Caramelized Onion Tart

Purchased puff pastry and a half an hour or so of caramelizing onions makes this an easy appetizer to pull together. It can be done ahead and slightly reheated in the oven, but it takes just fine at room temperature, too. The ingredients are simple but the combination of crisp pastry, softly sweet onions and a hint of cheese and thyme is satisfying.

Caramelized Onion Tart

1 package puff pastry
4 large yellow onions, peeled, halved and cut into slices
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese (or Romano or Asiago)
1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves

Preheat oven to 425 degrees. Roll out the pastry (or cut the pre-rolled sheets) into two strips, each about 15 inches long and 5 inches wide. Place each strip onto a parchment paper lined baking sheet. Pre-bake the strips for 10 minutes at 425 degrees. The pastry will puff up dramatically, then fall.

Heat the olive oil over medium heat in a large skillet. Add the onions and gently stir and cook them down. They shouldn't brown, but will slowly soften and caramelize. When they are completely softened and limp, sprinkle with the salt and pepper. Spoon the onions onto the pastry - if it's still puffy, just poke it with a fork and pile on the onions. 

Sprinkle with the cheese and thyme leaves. Bake 10 minutes longer. Cut into crosswise pieces about 2 inches wide to serve. Let cool slightly before serving.
 

Zucchini Vegetable Medley

Summer means vegetables fresh from the market or the garden. However, this recipe, although best with freshly picked produce, is fine with supermarket fare as well. Zucchini, corn, tomatoes and fresh basil are sauteed, topped with a little cheese and baked until bubbly. Easy to prepare ahead and bake at the last minute, this dish is wonderful with grilled meats, and really highlights the flavours of summer.

Zucchini Vegetable Medley

2 medium zucchini, cut into bite sized chunks (zucchini varies greatly in size - use about 4 cups)
1 medium onion, diced
1 Tablespoon olive oil
1 Tablespoon butter
3 medium tomatoes, coarsely chopped
2 cloves of garlic, minced
1 cup of corn kernels - fresh is best, frozen is perfectly fine
salt and pepper to taste
1-2 Tablespoons of fresh basil, sliced thinly
1/2 - 1 cup of freshly grated cheese, either Parmesan or mozzarella

In a large skillet, heat the oil and butter until melted over medium high heat. Add the onion and sauteed until tender crisp, about 3 minutes. Add the zucchini, stir and saute until the zucchini is beginning to soften. Add the tomatoes and garlic, continue stirring and sauteeing until the tomatoes have lost some of their liquid. Add the corn and cook for about 1 minute.

Remove from the heat, season to taste and stir in the basil leaves. Turn into a shallow baking dish and top with the cheese. Bake at 400 degrees for about 15 minutes or until bubbly and hot. 

Moroccan Vegetable Ragout

This recipe is taken from The Best of Fine Cooking's Soups and Stews 2013. Meatless and full of good flavour, it was easy to make and came together in about 40 minutes. It would be great served over couscous or quinoa. 

Moroccan Vegetable Ragout

1 Tablespoon olive oil
1 medium onion, thinly sliced 
1 3-4 inch cinnamon stick
1 1/2 teaspoons ground cumin
2 cups peeled and cubed sweet potatoes
1 14-16 oz can chickpeas, drained and rinsed (I used 1/2 can and froze the remainder)
1 14.5 oz can diced tomatoes, with juice
1/2 cup pitted green Greek or Italian olives (I used Kalamata olives)
6 Tablespoons orange juice, preferably fresh
1 1/2 teaspoons honey (I used 1 Tablespoon)
2 cups lightly packed, very coarsely chopped kale leaves (I used frozen chopped spinach, about 1/2 cup)
salt and pepper

Heat the oil in a large heavy pot over medium-high heat. Add the onion and cook, stirring frequently until soft and lightly browned, about 5 minutes.

Add the cumin and cinnamon stick, stirring all the while until fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juice, olives, orange juice, and honey. Add 1 cup water (or chicken broth). Bring to a boil.

Reduce heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 minutes. Season with salt and pepper to taste.

Copycat Green Beans

When I eat in a restaurant, I like to try new dishes - things I've never tasted before, or new ways of preparing an old favourite. During our California vacation last week, we ate at The Chart House restaurant in Carlsbad. Our table overlooked the water, which was lit by spotlights that drew fish close to shore, and gulls, since the fishing was so good. White crested waves with white gulls above made for a beautiful sight, although Tim pointed out that the lights were not very fair to the fish.

I enjoyed a piece of macadamia-nut encrusted mahi, served with a peanut sauce and a mango salsa. It was good, although I thought the combination of nuts wasn't the best. The macadamia flavour was overwhelmed by the peanut sauce. What I really enjoyed were the Asian Green Beans. Blistered skins, still a bit crunchy, with a sweet and salty sauce that made the prosaic green bean into something irresistible.

Tonight I tried my own version of the recipe and I'm fairly pleased with the result. 

Copycat Green Beans

1 pound of fresh green beans, stem ends trimmed, washed
2 Tablespoons olive oil, divided
2 cloves garlic, minced
1-inch piece of fresh ginger, minced (about 2 teaspoons)
2 Tablespoons soy sauce
1 teaspoon Siracha sauce (or another chili sauce), optional
1 teaspoon honey (or more to taste)
1 Tablespoon toasted sesame seeds

In a small skillet, heat 1 Tablespoon of the olive oil to medium heat. Add the garlic and ginger and stir-fry for about 1 minute, until fragrant, but not browned. Turn off the heat and add the soy sauce, honey and Siracha chili sauce. Stir to combine. Set aside.

In a large skillet, heat the remaining Tablespoon of oil to medium high. Add the green beans. Cook, tossing every 30 seconds or so, for about 7 minutes, or until crisp tender. Watch carefully so the beans do not burn, but they may char a little. Pour over the soy sauce mixture and toss to heat. Place on serving dish and sprinkle sesame seeds over.

Ginger-Warmed Butternut Squash Pear Soup

On a cold day in January (or any other month), there's nothing like a bowl of soup, along with some crusty bread and a salad, for dinner. I created this soup from what was on hand - ginger, garlic, onion, butternut squash, and a ripe pear. Additional flavour comes from roasting the squash in the oven until tender and just beginning to carmelize. The layers of flavours blend into a creamy, satisfying soup that I plan on making again and again. The pear addition is optional, but added a touch of sweetness that I enjoyed.

Ginger-warmed Butternut Squash Pear Soup

1 medium butternut squash, peeled, seeded and cut into 1 inch cubes (about 3 cups)
1 Tablespoon olive oil

1 onion, diced
1 clove garlic, minced
1 - 2 teaspoons minced fresh ginger
1 Tablespoon olive oil
1 ripe pear, peeled and cored, cut into chunks
4 cups chicken stock
salt to taste

Toss the squash cubes with the first amount of olive oil, sprinkle with salt, and roast at 400 degrees until tender and just beginning to brown, about 45 minutes. 

While the squash is roasting, heat the second Tablespoon of olive oil in a heavy pot. Add the diced onion and saute until softened. Add the minced garlic and ginger, stir for 1 - 2 minutes and then add the pear chunks. When the butternut squash is cooked, add it to the mixture, and pour the chicken stock over all. Bring to a gentle boil and simmer about 20 minutes, until all the vegetables are thoroughly cooked. Remove from the heat, puree with a stick blender, season to taste and serve. 

 

 

Oven Baked Chicken, Sauteed Vegetable Medley

Baked Chicken

4 boneless, skinless chicken breasts
1 Tablespoon Dijon mustard
1/4 cup melted butter
3/4 cup dry breadcrumbs
1 tsp salt
1/2 tsp freshly ground pepper
2 Tablespoons chopped fresh parsley (or use 1 T dried)
1/4 cup grated Parmesan cheese

Place chicken in 9 x 11 baking dish. Spread mustard over the tops of the chicken breasts. Drizzle with 1/2 of the melted butter. Combine the breadcrumbs, salt, pepper, parsley and Parmesan cheese. Sprinkle over the chicken breasts. Drizzle with remaining butter. Bake at 400 degrees for about 30 minutes or until done.

Sautéed Vegetable Medley

3 sweet peppers, I used one each of red, yellow and orange, cut into strips
6 medium large mushrooms, sliced
1 cup sugar snap peas, trimmed and cut in half
2 T olive oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
1/2 cup grated Swiss cheese (or whatever you have on hand)

Heat the olive oil in a skillet, add mushrooms, peppers and snap peas. Sauté for about 5 minutes or until just starting to be tender. Add balsamic vinegar and remove from heat. Season to taste. Spoon into oven proof casserole dish, sprinkle with cheese and bake for about 10 minutes at 400 degrees.

Oven Yam Fries

I've made these yam fries several times this fall. They are wonderful with almost everything - chicken, fish, even hot dogs! And they are very easy to make. Mix a little minced chipotle pepper with some mayonnaise and/or sour cream and you've got a dip with a bit of fire that complements the sweetness of the yams perfectly.

Oven Yam Fries

Yams - however many you think you'll eat - for the two of us I do two medium-sized yams, or one humongous one
olive oil
salt

Peel the yams. If you rinse them after peeling, dry them off well. Cut them into sticks about 1/2 inch square. Place them on a rimmed baking sheet and drizzle them liberally with olive oil. I would say I use about 2 Tablespoons for a panfull. With your hands, toss the yam sticks and the oil together until well coated. Don't be stingy with the oil. Salt them to taste.

Bake at 450 degrees for about 15 minutes, then remove from oven and turn with a metal lifter. This is when you will know if you used enough oil or not. They shouldn't stick to the pan. Return to the oven for 15 minutes more, or until tender and beginning to caramelize around the edges.

Serve hot.

Cream of Broccoli Soup

Now that fall is here soup is on the menu more often. I could eat soup every day - there are so many ways to make it and serve it. Soup and sandwiches, soup and salad, soup and bread - the perfect pairing. On Sunday our youngest daughter and her boyfriend came for lunch before she had to fly to Alaska on her first business trip. I made this Cream of Broccoli Soup, a Roasted Tomato Tart and a Green Salad, with berries and white chocolate sauce for dessert.

Making soup from scratch doesn't take much time at all and tastes so much better than even the best packaged soup, be in from a can or a tetra pack. What made this soup special is that I sprinkled a little crumbled blue cheese on top just before serving and it melted into creaminess that blended perfectly with the fresh broccoli.

Cream of Broccoli Soup
Serves 4

1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4-5 cups broccoli, very coarsely chopped (not really chopped, in florets, with the stem in one-inch chunks)
3-4 cups chicken broth, preferably homemade, or low-sodium
salt and pepper to taste
2 Tablespoons heavy cream (whipping cream)
1/4 - 1/2 cup crumbled blue cheese

Heat oil in medium saucepan. Add onion and garlic and saute until soft, but not brown. Add broccoli and chicken broth. Bring to a boil, then lower heat, cover and simmer about 15 minutes or until broccoli is very tender. Let cool slightly, then puree, either with a stick blender, or regular blender. Adjust seasonings. Just before serving, stir in the cream. Ladle into soup bowls and sprinkle 1-2 Tablespoons of blue cheese over bowl.

Roasted Tomatoes

This is a basic recipe that can be used so many ways. I like to freeze these in containers and pull them out in the dead of winter for a taste of summer.

Wash fresh tomatoes, core them and cut them in half. Arrange the halves cut side up on a rimmed baking sheet. Chop one onion and sprinkle over the tomatoes. Sprinkle with fresh thyme and drizzle liberally with olive oil. Sprinkle with coarse salt and a twist of freshly ground black pepper over each tomato half. Place in a 350 degree oven for 2-3 hours. The tomatoes will release all their juices, then as the juice is reduced, a lovely caramelizing effect takes place. You will think the tomatoes are beginning to burn from the scent. Keep checking them. When done the edges should be browned and caramelized.

Try not to eat them all straight off the pan. They are as sweet as candy!

Uses for roasted tomatoes:

1.  Roasted tomato soup - Sauté onion and garlic in olive oil until soft. Add roasted tomatoes (about 3 halves per serving) and some chicken or vegetable broth. Simmer 15 minutes or so. Purée and finish with some heavy cream. Season to taste.

2.  Roasted tomato tart - Roll out puff pastry, partially bake and then cover with roasted tomatoes. Sprinkle with parmesan cheese or crumbled feta cheese. Toss a few fresh herbs on top - oregano, thyme, marjoram - and bake at 400 degrees until the pastry is done, about 20 minutes.

3.  Roasted tomato, green bean and shrimp salad - seen here.

4.  Use them as a side dish with roasted or grilled chicken or steak.

Roasted Tomato & Shrimp Salad, Sunshine Dessert

Tomatoes and green beans are what's most plentiful in my garden these days. I've been roasting tomatoes and freezing them, but last night used some in this delicious salad. It's based on a recipe I picked up at our local market, but I seriously changed it. I created the dressing on my own, and added shrimp to the top for a wonderful late summer dinner.

We don't have the level of cable that gives us Food TV - so sad. However, I get Foodtv.ca's newsletters and this week, they gave links to some online shows. Yeah! I watched Laura Calder with French Food at Home and was inspired to adapt what I had on hand to her recipe for summer fruit. The program was called Mediterranean Sun and there are a number of recipes from it that I scribbled down to try. This one, fresh summer peaches and prune plums drizzled with an orange flavoured honey syrup and sprinkled with pistachios was the perfect end to our late summer dinner.

Roasted Tomato, Green Bean and Shrimp Salad

8 roasted tomato halves (see recipe here)
green beans, trimmed and cut into 1-1/2 inch lengths (or leave them long)
shrimp (I used one package of frozen raw shrimp - about 30 medium shrimp)
2-3 large cloves of garlic, minced
1 T olive oil
salad greens
Dressing (recipe follows)

The roasted tomatoes should be warm or at least at room temperature. Simmer the green beans for about 3 minutes in a small saucepan. Drain and plunge into an icewater bath to stop the cooking. Mix the beans with about half of the dressing (depending on how many people you are feeding, and how many beans you have, you may need the entire amount.) Keep at room temperature. Peel the shrimp (unless already done for you.) Heat the oil in a skillet over medium high heat and quickly add the garlic and shrimp, stirring for about 2-3 minutes until the shrimp are nicely pink. Don't overcook them.

Pile salad greens onto plates, arrange four roasted tomato halves on one side, a mound of dressed green beans on the other and the hot shrimp on top.

Dressing Recipe:

1 clove garlic, minced
1 tsp orange zest
1 tsp old style mustard, or Dijon mustard
juice of 1 orange (1/4 - 1/3 cup)
2 tsp balsamic vinegar
freshly ground pepper and salt to taste
1/4 - 1/3 cup olive oil

Whisk all ingredients together.


Sunshine Fruit Dessert

Peaches, one per person
Prune Plums, two to three per person (or use apricots as Laura Calder did in her program)
1 Tablespoon toasted pistachio nuts per person
Honey syrup to drizzle on top (recipe follows)

Peel the peaches (immerse them in boiling water for 30-60 seconds, slip them into an icewater bath and the skin will slip off easily.) Cut them in half, take out the pit and slice them into wedges. Arrange on a plate. Wash the prune plums, cut in half, pit and arrange on top of the peaches. Drizzle each plate with 1-2 Tablespoons honey syrup and sprinkle with pistachio nuts. Laura recommended a bit of crème fraîche on the side, but I didn't have any and it was delicious without.

Honey Syrup

2 T white sugar
2 T honey
1/2 cup water

Simmer until sugar is dissolved, 1 -2 minutes. Add 1 teaspoon grated orange rind. Let cool. (Note: Laura's recipe suggested orange flower water, just a few drops, instead of the orange zest. Again, I used what I had on hand.)

Grilled Eggplant and Feta

I'm kicking myself for not taking a picture of this because it turned out surprisingly well. It was very much a "oh, this might work," and "hmmm, maybe some of this" recipe. And I'll be making it again, but I'd better write it down now while I can still remember what I did.

Grilled Eggplant and Feta Bake

2 medium eggplants
1-2 chopped tomatoes
1 T balsamic vinegar
1/2 cup (or more) feta cheese, crumbled
1/4 cup chopped kalamata olives
olive oil
salt and pepper

Trim the ends off the eggplants and slice about 3/4 inch thick. Brush both sides with olive oil and grill over a medium hot fire until tender - about 10 minutes on each side. Check to make sure they don't burn.

Remove from the grill, let cool slightly and then chop very coarsely. I just cut the slices into quarters. Layer half of the eggplant in a shallow baking dish, sprinkle with salt and pepper and half of the feta cheese. Layer on the rest of the eggplant, then the chopped tomatoes. Drizzle the balsamic vinegar over top. Sprinkle on the olives and the remaining feta cheese. Bake at 350 degrees for about 15 minutes. (or if you use a grill safe pan, cover with foil and heat on the grill - basically you just want the tomatoes to buddy up to the eggplant)

Cucumber Radish Appetizer

Whenever I eat a radish I think of the scene in Gone With the Wind when Scarlett is in the garden at Tara, hungry after the deprivations of the war, and she finds an old radish plant, pulls it up and eats it.

These radishes grew in my garden and they were crisp with a fresh peppery flavour that wasn't overwhelming. I had so many that I had to devise something to do with them. This appetizer was the result and I have to say, I think it's awfully pretty. And easy, too.

Radish Cream Cheese Spread

10 radishes, tops and tails trimmed
2 cloves garlic, minced
8 ounces cream cheese, softened

Place the radishes and garlic in a food processor and pulse until finely chopped. Add the cream cheese and pulse until combined. This can be used right away, but I found the fresh garlic overpowered the radishes. If you plan ahead, refrigerate overnight, or at least a few hours and the flavours will settle down into a lovely fresh mix.

To make the appetizers, cut an English cucumber into fairly thick slices, dollop some dip atop and garnish with the prettiest radishes you can find.

Potato, Zucchini, Tomato Tian

I found the original version of this recipe in Ina Garten's "Barefoot in Paris" cookbook. A tian is really nothing more than layered ingredients cooked together. Usually consisting of vegetables, the ingredients are carefully composed to look attractive as well as taste good.

Tian is also the word used for the baking dish itself. I don't know if my Corning Ware shallow dish is actually a tian, but it seemed to work just fine.

This dish was easy to prepare and the combination of flavours has a lovely thyme-infused earthiness. Next time I might try it with rosemary. So...on with the recipe.

Vegetable Tian (serves 3-4)

olive oil
2 yellow onions, cut in half and sliced about 1/4 inch thick
2 garlic cloves, minced
1 pound white potatoes (or whatever you have) (I used one average sized baking potato)
1 medium zucchini
2 tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh thyme leaves
2 ounces Gruyere or Emmenthal cheese, grated

Preheat the oven to 400 degrees.

Brush a pan with olive oil. I used a 10 round pan, but any size or shape can be used. This dish is easy to expand to feed more people.

In a medium skillet, heat 1 Tablespoon olive oil and cook the onions until translucent, taking care not to brown them too much. Add the garlic and cook for another minute or so. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them in tightly, making just one layer. Sprinkle with the salt and pepper, then the thyme leaves. Drizzle with a little more olive oil, about 1 Tablespoon. Cover the dish with aluminum foil and bake for 30 - 35 minutes, or until the potatoes are barely tender. Uncover the dish, sprinkle the cheese on top and bake for another 25-30 minutes or until browned.

NOTE: I forgot the garlic until it was too late, but the dish tasted wonderful nonetheless. And lacking any of the suggested cheeses, I sprinkled about 3 Tablespoons of freshly grated Parmesan cheese instead.

Cherry Tomato Appetizers

I like rich and buttery appetizers, but my waistline does not. So I'm continually trying out new ways of delicious healthy bites. This is one I'm working on. It's okay as is, but I've thought of a few ways to kick it up a little.

Cherry Tomato Appetizers

Cherry tomatoes
Fresh mozzarella balls (bocconcino)
Basil Pesto (I make mine in the summer and freeze it in small containers. It keeps beautifully and tastes like a bit of summer in the dead of winter)
Fresh basil
Freshly ground pepper

Slice tops off cherry tomatoes, then hollow out, being careful not to tear through the skin. A melon baller works wonderfully for this. Turn the tomatoes upside down on a clean tea towel or a couple of thicknesses of paper towel. (A tea towel is greener, paper towel means you can throw it away) Drain for a couple of hours. Also drain the bocconcino.
Spoon a small amount of pesto into the bottom of the cherry tomatoes. Fill with bocconcino, then sprinkle with freshly ground pepper and minced fresh basil.

You can tell from the photo that no pepper was used in the preparation of the tomatoes, and I thought they were a little flat. I might add some salt next time, too, since the cheese is fresh and unsalted. But would that take away from the fresh flavour? If I find out, I'll amend the recipe.

Spinach Gratin

I know that gratins usually involve making a type of white sauce, but I've been reading some French cookbooks lately and that's not always the case. I looked up the word "gratin" in my big French dictionary and discovered that gratin simply means to finish a dish by putting grated cheese on top and running it under the broiler or a hot oven.

Since making a white sauce takes time, and contains more carbs than I need, I made this dish the other night. It's fast and tasted delicious.

Spinach Gratin

1 onion, finely chopped
1 Tablespoon olive oil
1 bunch fresh spinach, washed, stemmed and coarsely chopped
2 cloves garlic minced
2 Tablespoons cream (half and half or heavy)
salt and pepper to taste
1/4 cup (or more) grated Parmesan cheese

Heat olive oil in frying pan, saute onion until tender. Add spinach and garlic and saute, tossing lightly, until the spinach is wilted and most of the water has evaporated from it. Season to taste. Place in a shallow ovenproof casserole. Drizzle the cream over top, sprinkle on the cheese and bake at 425 degrees for about 5 minutes. Or run under the broiler until the cheese is toasty.

This can be done ahead and then baked at the last minute before serving. Just add a few minutes more baking time.

The photo was taken before baking, hence the "untoasted" cheese.

Chilled Avocado Soup

This is perfect for a hot summer evening. Cold and creamy with a hint of mint. I like to serve it in martini glasses (I've never actually had a martini - I tend to stick with wine, but I love the shape of the glasses.)

This can be made ahead, in fact, it needs to chill for an hour or so. It's fast and delicious. I found the recipe in the June 2007 issue of Country Living magazine.

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot, chopped ( I used a slice of Vidalia onion)
2 Tablespoons plain yogurt
2 Tablespoons fresh mint (I use a lot less, just a few leaves)
4 teaspoons fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin (I prefer it without)
1 cup cold water

Throw everything into a blender and process until smooth. Chill for at least 1 hour. Serve garnished with a sprig of mint.