Roasted Breaded Tomatoes

I love salads and Roasted Breaded Tomatoes are on the menu for supper tonight. One of the ways we eat tomatoes sometimes is in a bread salad. I want to recreate the sweetness off Sun-Dried tomatoes. A little olive oil,breadcrumbs, parmesan, Roma tomatoes and an oven will do. In Sicily you find Sun-Dried tomatoes in many markets. I love their sweetness and versatility. In Sicily we say that the tomatoes are kissed by the sun and it is true.

My Sicilian grandmother Marietta made the best tomato sauce. I spent six weeks in Sicily as a teenager in 1975 and the aromas of her kitchen linger to this day. I loved the Arabic style building she called home. There was a large sink in the middle of the room. Wicker baskets made with love by my nonno Francesco hung everywhere. The building is now remodelled, but I make a point of walking by it every time I visit Cerda, and I can still smell her pasta sauce. We cook to remember, we cook to honour and tomatoes are at the heart of Italian cooking.

Once my tomatoes roast, I dress them with flavoured balsamic vinegar. Tonight I choose pomegranate balsamic. Goat cheese adds a bit of saltiness as well as the Kalamata olives. Food does not have to be complicated. Good food is about taste and simplicity. Enjoy the simple things in life.

Use these tomatoes anyway you want. Create new memories to share at your table with your family. I layer them on top of casseroles, eat them with salads and sometimes just munch on them as a snack.

If you like Sun-Dried tomatoes try https://recipesatmytable.com/sun-dried-tomato-and-brussels-sprout-pasta/

Ingredients

Roasting the tomatoes

8 to 10 firm Roma tomatoes cut lengthwise
3/4 cups Italian style breadcrumbs ( mine have Romano cheese)
1/4 cup olive oil (divided)
1/4 cup grated parmesan

Dressing the tomatoes

1/4 cup olive oil
1/2 cup feta cheese ( I like the goat feta)
parsley
flavoured balsamic reduction ( I used pomegranate)

Process

I cut the tomatoes lengthwise.

Use a pre-seasoned bread crumb with some cheese. A mixture of the Romano and the Parmesan will ensure crispiness.

Generously coat the slices.

Place on a greased pan lined with parchment. I used about 1/2 of the 1/4 cup of olive oil on the bottom. Don’t overcrowd the tomatoes.

Sprinkle the parmesan cheese over the tomato slices and now distribute the remaining 1/8 cup of olive oil over the tomatoes.

Into the oven at 375 F for 30 minutes.

Golden brown and yummy!!

Dress them with Kalamata olives, feta cheese, olive oil, flavoured balsamic vinegar reduction, and fresh parsley. Salt and pepper to taste.

May 26, 2020

Spiced Rum Sweet Potato Oat Bars

Spiced Rum Sweet Potato Oat Bars are on the menu today because I have too many sweet potatoes. I also have extra spiced rum because it’s my son’s favourite and he won’t be visiting for a while. Alex also loves rum balls and I use spiced rum in those.

The sweet potatoes allow me to add more veggies into our diet. They are sweet, creamy and have the texture of pumpkin; and so, let’s get baking with them. Now you can roast them for baking, but I dice them into small chunks and microwave on high for 5 minutes. Then I take my blender and create this versatile sweet paste.

I never saw a sweet potato until I started dating my husband; they weren’t part of the Italian immigrant experience. Although, I did read somewhere that Columbus brought it back to Italy. Well, maybe not Southern Italy. LOL I loved this recipe and I hope to experiment more with this new found mash.

Oats are also a staple in my kitchen. They are readily available and their whole grain goodness is not just for breakfast. I use oats in sweet and savoury dishes. The health benefits are many: https://www.everydayhealth.com/columns/bonnie-taub-dix-nutrition-intuition/reasons-why-you-should-eat-oatmeal-every-day/

My family loves date bars and these are better hands down because they are healthier and no chance of finding pits.

Ingredients

The Crust

2 cups instant oats
1 1/2 cups all- purpose flour
2/3 cup sugar
3/4 cup butter cubed
pinch salt
1 tsp vanilla

The filling

3/4 cups brown sugar
2 eggs
3 tbsp spiced rum
2 cups mashed sweet potatoes ( I used 3 medium)
1/8 tsp nutmeg
1/2 tsp cinnamon

The topping

I cup of the crust mixture
1 cup chopped walnuts

The Process

Preheat the oven to 375 F and grease a 9 X 13 pan with butter. Mix the 2 cups oats with the flour and take away 2/3 of a cup.

Add the butter, sugar, vanilla and salt to the remaining flour mixture. Place in a blender and pulse until crumbly.

Take away one cup of this mixture and add it to the chopped walnuts.

In the bowl with the walnuts. This is the topping

Place the rest of the crumbly mixture from the blender into the 9 X 13 pan. Press to make a crust. Put into the oven for 15 minutes.

Peel the potatoes and cube into small chunks. Put into a microwave safe dish, add 1/4 cup water and microwave on high for 5 minutes. Remove and let cool. Drain the water and puree. Let cool.

Mix the sweet potato, brown sugar, cinnamon, nutmeg and reserved 2/3 cup flour mixture. Mix well. Beat the eggs with the spiced rum and pour into the sweet potato mixture.

Place the filling over the warm curst and spread evenly. Space it out so that it spreads easily.

Add the topping and put back into the oven for 30 minutes. And then this is the finished product.

May 21, 2020May 21, 2020

Roasted Butternut Squash Soup

Roasted Butternut sQuash Soup

Roasted Butternut Squash Soup is a creamy rich delight. There is a secret to making this soup creamier than anything you have ever tasted before. After the squash comes out of the oven, I scoop it out and puree it before immersing it into the broth. The broth with the potatoes is pureed separately. This is where the velvety texture comes from.

I love having options and this soup tastes good hot or cold. You can also change the toppings. Today I use a seasoned crouton and parsley to dress it, but cold I dress it with cucumbers and dill. Try your own combinations.If you are a meat-lover, you can sprinkle it with crispy bacon or prosciutto.

The truth is that the weather plays tricks on us. For me, soup is the ultimate comfort food when it comes to a little chill. I took a bowl of this and ate it overlooking the pool and dreaming of warmer days. LOL

Don’t forget to also try my https://recipesatmytable.com/squash-soup-with-oranges/

Ingredients

1 medium butternut squash
1 tbsp olive oil
salt and pepper
2 tbsp butter
1 tbsp olive oil
1 large onion
2 medium potatoes
4 cups vegetable or chicken broth
1 tbsp chopped parsley
salt and pepper
croutons
parsley
milk or cream ( 1/4 cup optional)
Crumbled bacon or prosciutto on top (optional)

Process

Begin with the butter, olive il and onions. Love to se them brown.

Add the potatoes and let them brown a bit. Salt and pepper it well.

Then I add the potatoes and broth into the pot. Add in some parsley, Cover it and let it simmer for 20 minutes.

Meanwhile my squash is in the oven. I cut in in quarters, scoop out the seeds. Add salt and pepper and rub it with a little olive oil. Into the oven it goes for 3o minutes and 375. Always put it cut-side down. this allows for steam to build and it cooks quicker.

It’s beautifully roasted and easy to scoop out now.

It should yield over 4 cups scooped out.

Puree it.

Now add the pureed squash to the pureed potatoes and onions. Stir and let simmer for another 5 minutes. If you like this is when you can add 1/4 cup of cream or milk.

Plate and serve with croutons and dress with more parsley.

May 19, 2020May 19, 2020

Coconut Cream Dream Pie

Coconut Cream Dream Pie takes me back to a time when life was a dream. Growing up in little Italy, I would dream of going to Woolworth and sitting at the lunch counter to eat this pie. It took me years to master the crust and another few years of sifting through recipes to find the right custard for this pie. I will share it with you for your sweet dreams.

The custard is the tricky part. If you have never mastered the art of tempering eggs, don’t worry. At first it takes a few tries, but it is all worth it. By pouring some of the hot milk into the eggs, you will bring up the temperature of the eggs. If you don’t do this you will end up with scrambled eggs, and I have done that. LOL Remember, cooking like anything else is all about the process.

There is also a question of whether to use whipped cream or meringue and to me it isn’t a choice. Meringue is for lemon pies, but coconut requires the frothy, pillowy texture of cream to adorn it. This trick helps to stabilize the cream and gives it a longer life.

Thinking back on my childhood, it was the little things that created the memories. However, no matter where I look my mind’s eye focuses on gatherings. It was the food on the table and the people in the chairs that made us smile. I recently had to write about my childhood for a grandparent journal, and i talked about the noise. Our houses were and are noisy. Everyone talks and you have to talk louder in order to be heard. It is the best sound ever. I cherish that noise.

Today our table comes to life with my grandson. What I cherish most is the time set aside for grace at supper time. We are all present and we are all thankful, and maybe that is what he will remember from this quarantine. Wishing you all special memories as you gather around your tables.

If you like bananas try https://recipesatmytable.com/chocolate-dipped-banana-cream-pie/

Ingredients

The filling ( cream/custard)

4 egg yolks
3/4 cups sugar
1/2 cup flour
3 cups milk
2 tbsp butter
2 tsp vanilla extract
1 cup coconut

Topping

2 cups whipping cream
2 tbsp powdered sugar
1/2 tsp cream of tarter
1tsp vanilla extract
1/3 cup toasted coconut

Pie crust

I precook the crust at 425 for 8 minutes

https://recipesatmytable.com/pie-crust/

The Process

I start by preheating the oven to 425 because this pie crust comes together easily. I wrap it in some plastic wrap for a few minutes. Meanwhile I can assemble by custard ingredients.

This dough roles out easily and it is ready for the oven. Prick it all over with a fork and in it goes for 8 minutes.

For the custard I begin by whisking the flour and sugar. Then I add the milk in and it all goes over medium heat. I continue to whisk until it gets warm.

I beat the egg yolks and now it is time to temper them. Now add a little hot milk to the yolk, about a ladle full.

You can see how rich the egg yolks look with the milk.

And now it all goes back into the pot and continue to whisk until it comes to a boil. It will thicken and then it is time to remove it from the heat.

Now it is time to add in the butter, vanilla extract and the 1 cup of shredded coconut. Pour it into the baked pie shell and return it to the oven. Set the oven to 325 F for 30 minutes. When it comes out of the oven, cool and then place into the refrigerator for at least 5 hours.

I toasted 1/3 cup of coconut in a pan. Then beat the whipping dream until it forms peaks. Combine the powdered sugar with the cream of tartar and add to the cream. Beat again and then add the vanilla and beat some more.

Roasted Breaded Tomatoes

Ingredients

Process

I cut the tomatoes lengthwise.

Use a pre-seasoned bread crumb with some cheese. A mixture of the Romano and the Parmesan will ensure crispiness.

Generously coat the slices.

Place on a greased pan lined with parchment. I used about 1/2 of the 1/4 cup of olive oil on the bottom. Don’t overcrowd the tomatoes.

Sprinkle the parmesan cheese over the tomato slices and now distribute the remaining 1/8 cup of olive oil over the tomatoes.

Into the oven at 375 F for 30 minutes.

Dress them with Kalamata olives, feta cheese, olive oil, flavoured balsamic vinegar reduction, and fresh parsley. Salt and pepper to taste.

Spiced Rum Sweet Potato Oat Bars

Ingredients

The Crust

The filling

The topping

The Process

Roasted Butternut sQuash Soup

Ingredients

Process

Begin with the butter, olive il and onions. Love to se them brown.

Add the potatoes and let them brown a bit. Salt and pepper it well.

Then I add the potatoes and broth into the pot. Add in some parsley, Cover it and let it simmer for 20 minutes.

Meanwhile my squash is in the oven. I cut in in quarters, scoop out the seeds. Add salt and pepper and rub it with a little olive oil. Into the oven it goes for 3o minutes and 375. Always put it cut-side down. this allows for steam to build and it cooks quicker.

It’s beautifully roasted and easy to scoop out now.

It should yield over 4 cups scooped out.

Puree it.

Now add the pureed squash to the pureed potatoes and onions. Stir and let simmer for another 5 minutes. If you like this is when you can add 1/4 cup of cream or milk.

Plate and serve with croutons and dress with more parsley.

Coconut Cream Dream Pie

Ingredients

The filling ( cream/custard)

Topping

Pie crust

The Process

I start by preheating the oven to 425 because this pie crust comes together easily. I wrap it in some plastic wrap for a few minutes. Meanwhile I can assemble by custard ingredients.

This dough roles out easily and it is ready for the oven. Prick it all over with a fork and in it goes for 8 minutes.

For the custard I begin by whisking the flour and sugar. Then I add the milk in and it all goes over medium heat. I continue to whisk until it gets warm.

I beat the egg yolks and now it is time to temper them. Now add a little hot milk to the yolk, about a ladle full.

You can see how rich the egg yolks look with the milk.

And now it all goes back into the pot and continue to whisk until it comes to a boil. It will thicken and then it is time to remove it from the heat.

Now it is time to add in the butter, vanilla extract and the 1 cup of shredded coconut. Pour it into the baked pie shell and return it to the oven. Set the oven to 325 F for 30 minutes. When it comes out of the oven, cool and then place into the refrigerator for at least 5 hours.

I toasted 1/3 cup of coconut in a pan. Then beat the whipping dream until it forms peaks. Combine the powdered sugar with the cream of tartar and add to the cream. Beat again and then add the vanilla and beat some more.

Spread the whipping cream over the pie and sprinkle with the coconut.

A forkful of heaven!

Half a pie left.