Simply Roasted Tomato Sauce

Simply Roasted Tomato Sauce

Adapted from The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine

Ingredients:

1½ Tbsp. unsalted butter

1½ Tbsp. olive oil

2  14 oz. cans of Muir Glen  fire roasted tomatoes, diced

1 c. finely chopped Basil

Fine sea salt and freshly ground black pepper to taste

Instructions:

Melt the butter and olive oil in a large sauté pan over medium heat.  Add the tomatoes, and increase the heat to high and cook for 5 minutes, stirring occasionally.

Reduce the heat to low, partially cover the pan, and cook for 10 minutes.  Add chopped basil and cook for 5 minutes longer. Remove from heat and set aside to cool.  Season with salt and pepper.

Use at once, or cover and refrigerate for up to 5 days, or freeze for up to 3 months

Scallion and Leek Quiche

Scallion and Leek Quiche

Sylvie Ryan says: This is one of my favorite quiche fillings. It has a distinctive sweetness, and is as delicious served warm as it is cold. I typically serve a side of greens mixed with arugula and topped with a French vinaigrette dressing.

Ingredients:

2 Tbsp. butter

2 c. leeks, thinly sliced

1 c. scallions, thinly sliced

1 (9 inch) frozen pie crus,  (I used local Gramma’s Frozen Pie Crust)

1 c. swiss cheese, grated

1/4 c. Romano cheese, grated

1 Tbsp. flour

4 eggs

1 3/4 c. heavy cream or milk

Salt and pepper to taste

Instructions:

·         Preheat oven to 375 degrees.

·         Melt the butter in a skillet over medium heat, and saute the leeks until tender, add the scallions and cook for an additional 5 minutes.

·         Spread evenly over the bottom of the pie crust.

·         In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. Beat together the eggs and heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over the cheese layer in the pie crust.

·         Bake for 40-45 minutes in the preheated oven, or until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Peppers Stuffed with Goat Cheese

Peppers Stuffed with Goat Cheese

Sylvie Ryan says:  “These peppers are the perfect appetizer.  I prefer to use roasted peppers rather than fresh because it adds a definite depth of flavor”.

Ingredients:

2 Tbsp. shallots, thinly sliced

1 scallion, thinly sliced

3 oz. soft goat cheese

2-3 Tbsp. olive oil, plus extra to drizzle

Salt and pepper to taste

1 12 oz.jar roasted peppers, drained (you may use fresh too)

1 tsp. fresh parsley, chopped

½  tsp. fresh thyme, chopped

Preparation

Preheat the oven to 350 degrees.

Mix together shallots, scallion, goat cheese, and olive oil in a bowl. Season with salt and pepper.

Slice open the side of each pepper to create a pocket. Spoon cheese mixture into peppers, dividing it equally among them. 

Place the stuffed peppers on a greased baking sheet and cook for 20-30 minutes, or until cheese begins to melt.  

Transfer to a platter. Sprinkle with parsley and thyme, and drizzle with a small amount of olive oil.

Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool.