Showing posts tagged Food

Tarte à la tomate

Ingredients:
- pie dough
- Dijon mustard, about 2 Tbsp 
- 3 tomatoes, medium sliced (too thin comes out dry and too thick produces too much juice) 
- Swiss cheese, shredded, about 1 cup
- salt, fresh pepper, herbes de Provence
- basil, chopped
- Fromage de chèvre (goat cheese), sliced - optional 

Prep:
- Preheat oven to 450 degrees Fahrenheit
- lightly butter and flour the bottom of a 9-inch pie plate (or simply cover with wax paper)
- lay dough on top of pie dish and poke a few holes on the bottom with a fork 
- spread mustard on the bottom of the dough (a thin uniform layer)
- layer shredded Swiss cheese uniformly on the top of the mustard. Make sure to cover the entire surface of the bottom of your pie.
- layer tomatoes in a single layer, going from the edge inward with a slight overlap 
- season with salt and pepper
- optionally add a few thin slices of fromage de chèvre on top of the tomato bed
- add sprinkling of herbes de Provence and/or fresh basil (I only had frozen basil for the photo above)
- bake for 25-30 minutes - to avoid a soggy pie, continue to bake for a few extra minutes until the pie crust is dark and tomatoes look slightly dried out EVEN IF it looks done.

Serve with your favorite wine (a light dry red may work nicely)…
Tarte à la tomate
Ingredients:
- pie dough
- Dijon mustard, about 2 Tbsp 
- 3 tomatoes, medium sliced (too thin comes out dry and too thick produces too much juice) 
- Swiss cheese, shredded, about 1 cup
- salt, fresh pepper, herbes de Provence
- basil, chopped
- Fromage de chèvre (goat cheese), sliced - optional 
Prep:
- Preheat oven to 450 degrees Fahrenheit
- lightly butter and flour the bottom of a 9-inch pie plate (or simply cover with wax paper)
- lay dough on top of pie dish and poke a few holes on the bottom with a fork 
- spread mustard on the bottom of the dough (a thin uniform layer)
- layer shredded Swiss cheese uniformly on the top of the mustard. Make sure to cover the entire surface of the bottom of your pie.
- layer tomatoes in a single layer, going from the edge inward with a slight overlap 
- season with salt and pepper
- optionally add a few thin slices of fromage de chèvre on top of the tomato bed
- add sprinkling of herbes de Provence and/or fresh basil (I only had frozen basil for the photo above)
- bake for 25-30 minutes - to avoid a soggy pie, continue to bake for a few extra minutes until the pie crust is dark and tomatoes look slightly dried out EVEN IF it looks done.
Serve with your favorite wine (a light dry red may work nicely)…
The USDA Farmers Market Promotion Program is helping both farmers and low-income customers all over the country. (Natalie Maynor)

The USDA Farmers Market Promotion Program is helping both farmers and low-income customers all over the country. (Natalie Maynor)

THE STINKING ROSE - As you can imagine, the food and drinks stink! Their most popular appetizers are pesto spread with chunks of raw garlic and garlic hummus, both served with garlic bread, and the main course section includes dishes like Garlic Steamed Mussels, Garlic Roasted Prime Rib and the famous 40-Clove Garlic Chicken which actually contains 40 cloves of garlic per serving. Luckily, the stinky herb is cooked so it’s not very strong, but patrons who have eaten at The Stinking Rose say it takes at least three days for the garlic breath to wear off. But the truly adventurous will appreciate the delicious garlic ice cream dessert. It sounds disgusting, I know, but it’s apparently to die-for and will convert anyone into a galic-ophile. If you need a drink to go with all that stinky grub, try the surprisingly tasty garlic martini.
San Francisco and Beverly Hills

HH:  I think I would love it.  I don’t know how to cook without garlic and onions and peppers.   
Zoom Info
THE STINKING ROSE - As you can imagine, the food and drinks stink! Their most popular appetizers are pesto spread with chunks of raw garlic and garlic hummus, both served with garlic bread, and the main course section includes dishes like Garlic Steamed Mussels, Garlic Roasted Prime Rib and the famous 40-Clove Garlic Chicken which actually contains 40 cloves of garlic per serving. Luckily, the stinky herb is cooked so it’s not very strong, but patrons who have eaten at The Stinking Rose say it takes at least three days for the garlic breath to wear off. But the truly adventurous will appreciate the delicious garlic ice cream dessert. It sounds disgusting, I know, but it’s apparently to die-for and will convert anyone into a galic-ophile. If you need a drink to go with all that stinky grub, try the surprisingly tasty garlic martini.
San Francisco and Beverly Hills

HH:  I think I would love it.  I don’t know how to cook without garlic and onions and peppers.   
Zoom Info
THE STINKING ROSE - As you can imagine, the food and drinks stink! Their most popular appetizers are pesto spread with chunks of raw garlic and garlic hummus, both served with garlic bread, and the main course section includes dishes like Garlic Steamed Mussels, Garlic Roasted Prime Rib and the famous 40-Clove Garlic Chicken which actually contains 40 cloves of garlic per serving. Luckily, the stinky herb is cooked so it’s not very strong, but patrons who have eaten at The Stinking Rose say it takes at least three days for the garlic breath to wear off. But the truly adventurous will appreciate the delicious garlic ice cream dessert. It sounds disgusting, I know, but it’s apparently to die-for and will convert anyone into a galic-ophile. If you need a drink to go with all that stinky grub, try the surprisingly tasty garlic martini.
San Francisco and Beverly Hills

HH:  I think I would love it.  I don’t know how to cook without garlic and onions and peppers.   
Zoom Info

THE STINKING ROSE - As you can imagine, the food and drinks stink! Their most popular appetizers are pesto spread with chunks of raw garlic and garlic hummus, both served with garlic bread, and the main course section includes dishes like Garlic Steamed Mussels, Garlic Roasted Prime Rib and the famous 40-Clove Garlic Chicken which actually contains 40 cloves of garlic per serving. Luckily, the stinky herb is cooked so it’s not very strong, but patrons who have eaten at The Stinking Rose say it takes at least three days for the garlic breath to wear off. But the truly adventurous will appreciate the delicious garlic ice cream dessert. It sounds disgusting, I know, but it’s apparently to die-for and will convert anyone into a galic-ophile. If you need a drink to go with all that stinky grub, try the surprisingly tasty garlic martini.

San Francisco and Beverly Hills

HH:  I think I would love it.  I don’t know how to cook without garlic and onions and peppers.