roasted tomato tart with ricotta and pesto

 

This recipe was an instant Hall of Fame recipe and it opened by eyes to many ideas of how to utilize puff pastry.  I already have plans to serve this at my daughter's Galentine's party this weekend.

roasted tomato tart with ricotta and pesto (New York Times cooking calendar)

4 small, multicolored tomatoes sliced 1/4-inch thick (I used many more)

kosher salt and black pepper

1 sheet packaged puff pastry, thawed (about 7 ounces)

3 tablespoons creme fraiche or sour cream (I used 1/4 cup or more ricotta cheese)

1/4 small red onion, very thinly sliced

red pepper flakes

3/4 cup ricotta

store bought pesto for drizzling

extra virgin olive oil for drizzling

fresh basil leaves, for garnish

Line a large baking sheet with paper towels.  Set the sliced tomatoes on top in a single layer.  In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper.  Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven.  Working on a large sheet of parchment paper, roll out the puff pastry into a 9 by 11 inch rectangle, trimming any uneven edges.  Prick the inside with a fork every few inches, leaving a 1/2 inch border.  Using a pastry brush, coat the center of the puff with ricotta, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly.  Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with red pepper flakes.  Dollop with fresh ricotta.  Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste.  Top with basil and serve warm or at room temperature.

mattar paneer (peas and paneer in spiced tomato gravy)

 

This dish was really delicious and comforting.  My husband declared it Hall of Fame.  I wasn't quite expecting that- I think that makes 3 Hall of Fame dinners in the course of a week.  This new calendar cookbook has brought some joy back into cooking.  I served grilled chicken on the side for those who wanted it.

mattar paneer (New York Times Cooking calendar)

1/4 cup neutral oil (I used about a tablespoon)

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry.

1 medium yellow onion, finely chopped

1/2 teaspoon freshly grated ginger

1/2 teaspoon freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon sea salt

2 tablespoons cashew butter

8 ounces frozen or fresh green peas (about 1 3/4 cups)

3 tablespoons heavy cream (I used 2 tablespoons)

1/2 teaspoon garam masala

rice, for serving

Heat oil in large frying pan or medium wok on high for 30 seconds.  Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes.  Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant about 30 seconds to a minute.  Stir in tomatoes and salt.  Add 3/4 cup water.  Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter.  Add peas and paneer.  Stir to combine.  Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like.  Sprinkle with garam masala.  Serve with rice.

crispy potatoes for potato tacos

 

My kids really like the spicy potato tacos at Taco Bell so we recreated them at home!  They are best in the taco versus a stand alone side dish.  This was a winner!

crispy potatoes for potato tacos (i heart vegetables)

1 1/2 pounds russet potatoes, cut into 1/2" pieces

2 tablespoons cornstarch

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon salt

1 tablespoon olive oil

for the sauce for the tacos:

2 tablespoons mayonnaise

1 tablespoon chipotle chili adobo sauce, finely chopped

1 teaspoon lime juice

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper and set it aside.

In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.

Spread the potatoes on the prepared baking sheet in a single layer.

Drizzle with the olive oil and toss to coat the potatoes evenly (or add the oil to the bag and toss with the potatoes and spices).

Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.

While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis and lime juice.

To make potato tacos, fill a flour tortilla with potatoes then top with shredded cheddar cheese, thinly sliced iceberg lettuce and chipotle sauce

thai curry soup with silken tofu and herbs

 

Spicy, creamy and herby.  My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :)  My husband declared it Hall of Fame.  We'll be enjoying this one again for sure. 

thai curry soup with silken tofu and herbs (The New York Times Cooking Page-a-Day Calendar)

2 (14 ounce) packages silken tofu, drained

2 tablespoons oil (I used 1 tablespoon)

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch piece ginger, scrubbed and grated)

3 tablespoons red curry paste

1 (14 ounce) container fresh cherry tomatoes

1 quart vegetable stock

1 (13.5 ounce) can full fat coconut milk

salt

1/4 cup soy sauce

freshly ground black pepper

1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)

2 scallions, thinly sliced

1 lime, cut into wedges for squeezing

Pat the tofu blocks dry with a clean paper towel.  Cut each block into 3 slices.

Heat a medium Dutch oven of heavy-bottomed pot over medium-high.  Add the oil and shallots, and stir until softened, 2 minutes.  Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.  Add the tomatoes, stir and bring to a simmer.  Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.  Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.  Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls.  Break each slice into 4-5 pieces.  Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu.  Top with sliced scallions and serve hot, with lime wedges for squeezing. 

korean vegetable pancake

 

One of my college roommates used to make these vegetable pancakes and they were SO good.  This is a great recipe!  Our family loves these.

korean vegetable pancake (maangchi.com)

serves:2

for a large 12-inch pancake

about 2 1/2 to 3 cups of sliced vegetables:

4 green onions, cut 1" long

1/3 cup leek, thinly sliced

1/2 cup zucchini matchsticks

1 jalapeno, sliced

3 ounces white onion, sliced

few mushrooms, sliced

also for the pancake:

3/4 cup all purpose flour

1/2 teaspoon salt

3/4 cup water

vegetable oil

for the dipping sauce:

1 tablespoon soy sauce

2 teaspoons white vinegar

1 teaspoon korean hot pepper flakes (gochugaru)

1 teaspoon toasted sesame seeds

Make the dipping sauce by combining dipping sauce ingredients.

To make the batter, combine the green onion, leek, zucchini, jalapeno, mushrooms and onion.  Add the flour, salt, and 3/4 cup water.  Mix it well with a wooden spoon.

Heat up a large nonstick skillet over medium high heat.  Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly.  Add the batter to the skillet and spread it out evenly.

Turn down the heat to medium.  Cook 4-5 minutes until the bottom turns crunchy and light golden brown.  Grab the handle of the skillet and twirl in around so the pancake moves and is cooked evenly underneath.

Turn or flip over the pancake.

Increase the heat to medium high and add 1-2 tablespoons of vegetable oil along the edges of the pancake.  Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.

Cook for 3-4 minutes until both sides turn light golden brown.

Flip it over one more time and cook another 2 minutes.

Serve right away with the dipping sauce.

coconut red curry with tofu

 

I was given a recipe calendar for Christmas and made the goal of cooking one recipe per week from it.  This curry is very good.  In fact, my husband thinks it's the best curry I've made yet.  I thought the spice level was perfect; nice and spicy.

coconut red curry with tofu (The New York Times Cooking Page A Day Calendar 2024)

14 ounces extra firm tofu

1 tablespoon oil

1-inch ginger root, peeled and minced

1 small onion, minced

2 garlic cloves, minced

2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

zest and juice of one lime (I did not use the zest)

1 cup snow peas

basil and/or cilantro leaves, for garnish

brown or white rice, for serving (I cooked brown rice noodles)

Cut tofu into a-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top.  Let sit for 20 minutes.  Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat.  Add ginger, onion, garlic, chile and cilantro and saute until tender, about 5 minutes.  Add mushrooms and saute until golden brown and tender, about 5 minutes.  Season with salt.  Stir in curry paste and cook 2 minutes.  Pour in coconut milk, scraping up any curry paste with a wooden spoon.  Add fish sauce, lime zest and juice.  Add tofu cubes and snow peas.  Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently.  Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and scattering of torn basil and/or cilantro leaves on top.

favorite coleslaw

 

I love this recipe because it's great as a slaw to go with Mexican food or Asian food.  The other night we made beef bulgogi which is Korean and this paired wonderfully with it- the spicy beef with the tangy slaw.  Extremely versatile- great in a sandwich wrap too.

favorite coleslaw

16 ounce bag of sliced cabbage mix

2 tablespoons white wine vingegar (rice vinegar works well too)

1/2 teaspoon sugar

1/2 cup mayonnaise

1/2 cup sour cream

black pepper to taste

1/2 bunch green onion, thinly sliced

1/4 cup fresh cilantro, diced

In a medium bowl, combine vinegar, sugar, mayo, sour cream and black pepper.   Add the bag of cabbage mix and combine.  Add the sliced green onion and fresh cilantro and mix until combined.  Store in the refrigerator until ready to eat.  (Tastes best after a couple hours)