Culinary Confessional

Shrimp, Artichoke, and Tomato with Red Pepper Puree 2 lbs medium shrimp--peeled, deveined, and tails removed 14 oz artichoke hearts, drained and quartered 8 oz crumbled feta cheese 2 tablespoons olive oil 1/2 cup onions, chopped 1 clove garlic, minced 2 red bell peppers, chopped 5 roma tomatoes, chopped 1/2 teaspoon kosher salt 1 tablespoon balsamic vinegar 6 basil leaves, chopped 2 tablespoons parsley, chopped 2 lemons, quartered Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, then add the garlic, bell pepper, and tomatoes.  Cover and reduce heat to low.  Cook for 10 to 12 minutes or until the vegetables are soft.  Then stir in the salt and balsamic vinegar. Puree the mixture in a blender or food processor and then stir in the basil and parsley. Preheat oven to 350-deg.  Position the rack in the upper part of the oven.  Place shrimp and artichoke hearts in a shallow 1-1/2 quart baking dish.  Top with puree and sprinkle evenly with the feta cheese.   Balance the dish on a baking sheet and bake for 10 minutes or until the shrimp turn pink.  Pour the sauce into the baking dish around the edges and broil for four minutes or until the cheese melts and the sauce is bubbly.  Serve as an appetizer with crusty bread or as a main dish over fettuccine with quartered lemons on the side for a bright burst of citrus. Approximate Nutritional Values:  http://greek.food.com/recipe/shrimp-with-tomato-and-feta-garides-me-domata-kai-feta-427446

Tomato and Basil Flatbread For the Dough: 1 cup boiling water (for the cornmeal) plus 1/4 cup warm water (for the yeast) 1/3 cup yellow cornmeal plus 1 tbsp, separated 2-1/4 tsp fresh live-active yeast 2 cups all purpose flour 1/2 tsp salt 2 tsp olive oil Non-stick cooking spray Preheat oven to 475 degrees. Combine the boiling water and 1/3 cup cornmeal in a bowl and let stand for 20 minutes, stirring occasionally.  Dissolve the yeast in the warm water in a small bowl and allow to stand for 5 minutes. Lightly spoon the flour into dry measuring cups and level with a knife. Then combine the cornmeal, flour, and salt in a food processor; pulse 4 times or until blended.  With the processor on, slowly add the yeast mixture and oil and process until the dough forms a ball.  Process for another minute. Turn the dough out onto a floured surface and knead lightly 4 or 5 times. (Dough will feel sticky).  Then place the dough in a bowl coated with non-stick spray and flip it over so both sides of the dough are coated with the non-stick spray.  Cover and allow to rise in a warm place for 1 hour or until dough has doubled in size.  To check, press two fingers into the dough--if the indentation remains, the dough has risen enough. Punch the dough down, then cover and allow to rest for 5 minutes.  Then divide into 4 equal pieces, shaping each into a ball (Note: cover the remaining dough while working to prevent it from drying out).    Roll each ball into a 10" x 6" oval.  Place the ovals on a baking sheet covered with parchment paper that has been lightly dusted with the remaining cornmeal.  Repeat the procedure with the remaining dough, then set aside until the tomatoes are prepared (see below). For the topping:  2 yellow tomatoes, sliced thin 3 plum tomatoes, sliced thin 1/2 cup minced fresh basil 4 tsp olive oil 1/4 tsp sea salt 1/8 tsp freshly ground black pepper 4 garlic cloves, minced 1 cup freshly grated fresh parmesan cheese

Divide tomatoes evenly among the flatbread dough ovals and bake in the oven for 12-13 minutes.   In a bowl, combine basil, olive oil, salt, pepper and garlic, then spread the mixture evenly over the tomatoes and sprinkle with cheese. Bake for 3 minutes or until the cheese is melted. Approximate Nutritional Values:  http://www.food.com/recipe/olive-garden-caprese-flatbread-319431

Fried Green Tomatoes 4 large green tomatoes 2 eggs 1/2 cup buttermilk 1 cup all purpose flour 1/2 cup cornmeal 1/2 cup bread crumbs 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper

1 quart vegetable oil for frying Slice tomatoes 1/2" thick. Discard the ends.  Whisk eggs and buttermilk together in a medium-size bowl. Scoop the flour onto a plate. On another plate, mix the cornmeal, bread crumbs and salt, and pepper. Dip tomatoes into flour to coat. Then dip the tomatoes into the buttermilk and egg mixture. Dredge in breadcrumbs to completely coat.  In a large skillet, pour vegetable oil (enough so that there is 1/2" of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Approximate Nutritional Values: http://www.food.com/recipe/fried-green-tomatoes-100468 

Ricotta Stuffed Tomatoes Posted with Permission From: For the Love of Cooking 4 tomatoes, cut in half (I used 2 roma and 2 vine ripened) 1 cup of ricotta cheese  2-3 tbsp asiago cheese, grated 10-15 fresh basil leaves, chopped 1/2 tsp oregano Sea salt and fresh cracked pepper 2 garlic cloves, minced Italian style panko crumbs Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. I let them sit for about 30 minutes. Preheat the oven to 400 degrees. Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil. Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Approximate Nutritional Values:  http://www.food.com/recipe/blt-bites-stuffed-cherry-tomatoes-273264

Spinach and Ricotta Manicotti 10 oz frozen chopped spinach, thawed and squeezed fully dry 15 oz ricotta cheese 1 egg 1/2 cup parmesan cheese, shredded 1 cup mozzarella cheese, shredded 1 tsp garlic salt 8 manicotti shells, cooked and drained 14 oz Italian diced tomatoes (do not drain) 6 oz tomato paste 1 tbsp dried basil 1 tbsp dried oregano 1 cup water Grease a 12" x 8" baking dish and preheat the oven to 350-deg. Combine spinach, ricotta, egg, parmesan, and garlic salt in a large bowl.  Spoon about 2 tbsp of the mixture into each manicotti shell. Combine tomatoes and juice, tomato paste, basil, oregano, and water.  Pour over the manicotti and then sprinkle on the mozzarella cheese. Bake uncovered for 30 minutes and serve piping hot. Approximate Nutritional Values: http://www.food.com/recipe/spinach-cheese-manicotti-37588  

Tonight's Culinary Adventure: Mini-Pasta Bake! (This yuminess is one of my go-to meals--cheap, easy to prepare, quick to cook, and makes tons of leftovers that are perfect for late weeknights when you're too tired to cook.)

Preheat the oven to 400-deg.  

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.  

Meanwhile, put the olive oil in a large saute pan over medium heat.  Add the chicken and cook for 3 minutes.  Add the onions and garlic, stirring to combine, cooking until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, basil, salt, and pepper. Stir to combine. Place the mixture in a buttered 8" x 8" baking dish. In a small bowl, mix the bread crumbs and the parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.  Approximate Nutritional Values: http://www.food.com/recipe/pastina-for-one-389870 

Greek Pasta 16 oz rigatoni or penne pasta  1/4 cup extra virgin olive oil 3 red onions, sliced thin 4 large plum tomatoes, diced 1/3 cup pitted kalamata olives, halved 4 oz feta cheese, crumbled 3 tbsp parsley, chopped Salt and pepper to taste Cook pasta in a large pot of salted water.  Drain, but don't rinse. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, for about 12 minutes, or until the onions are translucent, golden, and tender.   Stir in the tomatoes and cook for 2-3 minutes or until the tomatoes start to wilt. Add olives and cook for 30 seconds. Stir in the pasta and remaining olive oil.  Cook, stirring constantly, for about a minute, or until everything is well combined and heated through. Remove from heat and stir in the feta cheese, parsley, salt, and pepper.   Serve either hot or cold! Approximate Nutritional Values: http://www.food.com/recipe/penne-mediterranean-466445

Lemony Chicken with Tomatoes and Artichokes 1 tbsp olive oil 2 boneless, skinless chicken breasts 1 lemon 1/4 tsp salt 1/8 tsp pepper 1 tsp chopped garlic 1/4 tsp dried thyme 1/4 tsp dried oregano 7 oz can diced tomatoes One 6 oz jar artichoke hearts, roughly chopped Heat oven to 400-deg. Pour olive oil in bottom of an 8” x 8” glass baking dish. Place the chicken breasts in the baking dish and squeeze juice from half the lemon onto the chicken. With the remaining lemon, slice four thin rounds (removing the seeds) and set aside. Sprinkle chicken with salt, pepper, garlic, thyme, and oregano. Place two lemon slices on top of each chicken breast, then pour the diced tomatoes over the chicken and top with artichoke hearts. Cover the dish with aluminum foil and bake for 10 min. Remove foil and continue baking for 10 min more.  Serve over rice and your favorite sauteed veggies. You can also try this recipe using a mild fish (like tilapia or halibut) instead of the chicken. For an extra burst of flavor, top with chopped kalamata olives and crumbled goat cheese. Approximate Nutritional Values:  http://www.food.com/recipe/tomato-and-artichoke-chicken-breasts-113547

Farfalle with Pesto and Tomatoes 3 cups (packed) fresh basil leaves (about 6 bunches) 1/2 cup plus 2 tbsp extra virgin olive oil 1/3 cup roasted pine nuts (or walnuts, if you prefer) 3 large garlic cloves, minced 1-1/4 cups parmesan cheese, grated 1-1/2 lbs farfalle (bow tie) pasta 3 cups tomatoes, seeded and diced Salt and pepper to taste

Combine basil, pine nuts, garlic, and olive oil--in that order--in a food processor, pulsing one ingredient at a time. Mix in 3/4 cup of the parmesan cheese.  Then season with salt and pepper. Cook the pasta in a large pot of salted water until tender but still firm to taste.  Drain, reserving 1/2 cup of the pasta water.  Return the pasta to the pot, add the water, and toss to blend.  Mix in the tomatoes and again season with salt and pepper. Add the pesto and toss to coat the pasta.  Then transfer the pasta to a serving bowl and sprinkle the rest of the parmesan on top.  Serve either warm or cold. Approximate Nutritional Values: http://www.food.com/recipe/bow-tie-pasta-with-pesto-feta-cherry-tomatoes-321070  

Mielie Pap with Chakalaka (Or white cornmeal with stewed tomatoes) Ever see that show on Food Network, the Best Thing I Ever Ate?  Well this is mine.  It's an African dish that a local restaurant specializes in and the chef was kind enough to share the recipe with me, and so I'm now going to share it with you.  TRUST ME, if you like tomatoes, this is the most delicious thing you will ever eat! For the Chakalaka (Stewed Tomatoes): 1 cup onions, diced 6 roma tomatoes, diced 1/4 bunch cilantro, chopped fine 1.5 jalapeno pepper, seeded and chopped 1 tbsp olive oil 3 tbsp sugar 1 tsp salt 1 tsp black pepper 1/2 oz lime juice 1/4 oz red wine vinegar 1/4 tsp sambal (a chili-based sauce/condiment usually sold in the asian foods aisle) In a large saute pan, sweat the onions in the olive oil. Add the diced tomatoes, jalepenos, and cilantro, and stew for 10 minutes. Add the sugar, salt, pepper, sambal, lime juice, and red wine vinegar, then stew for 10 more minutes. Adjust seasonings as needed and serve over the mielie pap. For the Mielie Pap (White Corn Meal): 3 cups water  3 cups milk 1 cup white corn flour 1/2 tsp salt 1 tbsp butter  Boil the water in a pot and add the salt and butter. Slowly stir in the corn flour. Turn the heat to medium and wait for the pap to start bubbling.   Cover the pot and let simmer for 30-45 minutes.  Serve topped with the chakalaka. (Also, the chakalaka is excellent over baked chicken--just put the chicken in a greased glass pyrex dish, then top with the chakalaka and bake on 350-deg for 30 minutes.)  

Cooking Tip: Tomato Substitutions

• 3 medium globe tomatoes = 1 pound • 8 small plum tomatoes = 1 pound • 25 to 30 cherry tomatoes = 1 pound • 2 cups chopped tomatoes = 1 pound • 3/8 cup of tomato paste plus 1/2 cup water = 1 cup tomato sauce • 1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes • 1/2 pound or 1 tomato = 1 serving • 1 cup firmly packed fresh tomato = 1/2 cup tomato sauce plus 1/2 cup water • 1 pound fresh = 1-1/2 cups chopped • 1 (16-ounce) can = 2 cups • 1 (35-ounce) can = 4 cups undrained • 1 (28-ounce) can = 3 cups undrained 

Spiced Chicken with Peppers 1 small chicken, cut into pieces (wings, thighs, breasts) 6 tbsp olive oil 2 tbsp diced serrano ham 1 large onion, sliced 4 cloves garlic, sliced 3 red peppers, seeded and cut into strips 2 cups canned plum tomatoes 2 bay leaves 2-3 cloves 1 small cinnamon stick 2-3 dried chiles, seeded and chopped Salt to Taste Wash and pat dry the chicken pieces. Heat the oil in a heavy pan (cast iron, if you have it) over medium heat, then add the chicken, making sure it lays flat.  Cook for about 5 minutes or until it begins to brown. Push the chicken to one side (or remove from pan if there's not enough room) and add the ham, onion, garlic, and peppers.  Saute gently, stirring regularly, until the veggies soften and caramelize a bit--about 10 minutes. Add the tomatoes, bay leaves, cloves, cinnamon stick, and chiles.  Let the sauce come to a boil, then return the chicken to the pan.  Turn down the heat , cover halfway, and cook until the sauce thickens, about 50-60 minutes. Serve with a good crusty bread to mop up all the sauce. Approximate Nutritional Values:  http://www.food.com/recipe/spanish-chicken-with-peppers-83697

New Potatoes with Saffron and Pine Nuts 2.25 lbs small new potatoes, cleaned and peeled (put the potatoes in water as soon as they're peeled to prevent browning) 1 large spanish onion, slivered 3 garlic cloves, minced 1/3 cup olive oil 3-4 large beefsteak tomatoes, skinned 1 dozen saffron threads 8 oz sherry 1 tsp salt 2 tbsp green or black olives 2 tbsp pine nuts   Saute onion and garlic until softened but not brown.  Add tomato and saffron and cook for one minute before adding the wine and bringing to a boil. Once boiling, reduce the heat and let the sauce bubble gently into a thick puree.  Add the potatoes, salt, and enough water to just cover the potatoes then cover the pot.   Bring to a boil and remove the lid, then raise the heat to reduce the sauce even more. Add olives and simmer for another 5 minutes to marry the flavors.  Then pour everything into a serving bowl. To finish, toast the pine nuts in just a enough oil until brown and add to the potatoes. Approximate Nutritional Values: http://www.food.com/recipe/roast-vegetables-with-pine-nut-crumble-269770

Salami and Goat Cheese Stuffed Baguette

14" long baguette  8 oz cream cheese, room temperature 4 oz goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper  1/2 cup finely chopped sun dried tomatoes in olive oil, drain oil off 1/4 cup finely chopped Kalamata olives 2 oz finely chopped salami 2 tbsp Italian parsley, minced 1 tsp fresh thyme, minced Salt and Pepper to taste  

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow out the baguette leaving about 1/2" thick crust all around. Using an electric mixer, beat the cream cheese until smooth, then add the goat cheese and garlic.  Hand-stir in the rest of the ingredients. Fill the baguette from both ends with the cheese mixture, packing the filling tight. Wrap the stuffed baguette in plastic and refrigerate for at least two hours.  Right before serving, slice the baguette into 1/2" thick slices and serve.  Approximate Nutritional Values: http://www.food.com/recipe-finder/all/goat-cheese-salami-stuffed-baguette 

Pasta Caprese Salad 1/3 cup extra virgin olive oil 1/2 tsp fresh lemon zest 1/4 cup fresh lemon juice 1 shallot, minced 1 garlic clove, smashed 2 lbs mixed heirloom tomatoes, cored, seeded, and cut into 1/2" pieces 1 lb pasta (penne, fusilli, or campanelle work really well in this recipe) 16 oz fresh mozzarella cheese, cut into 1/2" pieces 1/2 cup fresh basil, chiffonade Kosher salt and pepper to taste 

Whisk the olive oil, lemon juice, shallot, and garlic in a large bowl.  Season with salt and pepper.  Add the tomatoes and gently toss, then marinate at room temperature for at least 15 minutes. Cook the pasta in salted water, then drain and run under cold water to stop the cooking process. Add the pasta and mozzarella to the tomato mixture and toss.  Stir in the basil and lemon zest, then season with salt and pepper.  Refrigerate until ready to serve.  Approximate Nutritional Values: http://www.food.com/recipe/pasta-caprese-103965