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Posts Tagged ‘tomato’

Smørrebrød with egg and tomato

Smørrebrød with egg and tomato

Here is a piece of smørrebrød (classic Danish open-faced sandwich) which I think is perfect for this time of year, Spring! It’s made with egg and tomato, my two favorite sandwich ingredients, but also with salad shrimp, cucumber and lumpfish caviar. This is so perfect for a beautiful spring day, eaten in the warm sun and enjoyed it with an ice cold beer (or your other favorite beverage). If you need a recipe to make your own Rugbrød (Rye bread), I have one with a sour dough starter and one without sour dough.

ÆggemadWeb

Making Smørrebrød with egg and tomato

Smørrebrød with Egg and Tomato (1 piece)

Ingredients:

1 piece of rye bread

butter, optional

boston lettuce

1 hard-boiled egg, sliced

salad shrimp, drained and patted a little dry

mayonnaise

1 small tomato

cucumber, sliced

lumpfish caviar

Directions:

Butter bread, if desired. Layer bread with lettuce, egg slices and shrimp. Add a generous amount of mayonnaise. Top with tomatoes and cucumber. Garnish with caviar. Enjoy with an ice cold beer.

Source: slightly adapted from danishsandwich.com

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Hardy Carrot Soup With Tomatoes

What’s up with the weather in Virginia Beach? So far, winter has been unusually mild and the most snow we have gotten is a few flurries which literally melted within a couple of hours. It never ceases to amaze me how the weather here changes all the time. It’s been fluctuating between 70 degrees and close to freezing. But despite the temperatures bouncing around I feel like there is still a bit of winter left in the air, even though I saw daffodils in full bloom while driving home from work (the poor little things are confused too). So I say, there is still time for a delicious warm soothing soup.

One of my favorite types of lunch food is home-made soup. I make a big batch, divide it up and stick it in the freezer. Then just take it out as I need it, easy! This is my version of carrot soup, of course I had to add some tomatoes in there just to make sure I meet my daily tomato quota.  I didn’t want any dairy products in this particular soup but still got a wonderful creamy consistency by blending the vegetables. I choose to leave it a little on the thick side but it can certainly be thinned out by adding more stock. Please note: do not blend hot liquids or there is a good chance that you and your white kitchen cabinets will be wearing it. I speak from experience 🙂

Ingredients:

28 ounces canned whole plum tomatoes

5 large carrots

2 celery stalks

1/2 large white onion

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup chicken stock

1/2 tablespoon pesto

salt and pepper to taste

Directions:

Dice carrots, celery and onions. Place butter and oil in a pan over medium heat, add diced vegetables and cook until tender. Run canned tomatoes through a food mill to break up tomatoes and remove any seeds/skin. (If you don’t have a food mill, the same effect can be achieved with a food processor  and then pressing tomatoes through a sieve.) Place tomatoes into a cooking pot over medium heat. Place cooked vegetables in food processor (or blender) and process until desired coarseness. Add vegetables into tomatoes. Add chicken stock and pesto and bring to a simmer. Add salt and pepper in small increments to taste. Continue to simmer for 1 hour. Serve warm with crusty bread and enjoy!

Hardy Carrot Soup With Tomatoes

Source: My Danish Kitchen

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Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ok, so I admit it, I’m hooked on Tomato Cream sauces. Ok ok, here is the real truth, I’m hooked on anything tomato. Tomato sandwiches, tomato soup, tomato sauces or just a plain tomato with salt and pepper, yum. I think maybe Joe (my husband) is getting a little tired of my love affair with tomatoes, although he really did like this Tomato cream sauce. And did you see these beautiful Fusilli Col Buco that I found. I have been saving them for a special tomato sauce and this is it. Hope you enjoy this recipe, should you decide to give it a try.

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ingredients:

2/3 pound Fusilli Col Buco

1 pound extra-large Shrimp

2 tablespoon Butter

2 tablespoon Olive Oil

1 small Onion – diced

2 cloves Garlic – minced

1/2 cup white wine

1 can Tomato Sauce, 8 ounces

1/2 cup Whipping Cream

fresh Basil, to taste

Salt and Pepper, to taste

Directions:

Peel, devein and rinse shrimp. Cook Fusilli Col Buco until desired consistency. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Season shrimp lightly with salt and pepper and cook in skillet until pink. Do not overcook. Remove shrimp from skillet and set aside. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet, then add diced onion and minced garlic and cook over low-medium heat until tender. Add wine and let it reduce for 4-5 minutes. Add tomato sauce and cream, stir well and bring to a simmer. Chop fresh Basil and add to sauce, then add drained Fusilli Col Buco and Shrimp back into the sauce and stir well to make sure Fusilli is completely covered with sauce. Serve hot with grated Parmigiano Reggiano cheese. Enjoy!

Cooked Shrimp

Fusilli Col Buco in Tomato Cream Sauce

Source: adapted from Pioneer Woman

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Chicken Scallopine With Basil And Fontina Cheese

Chicken Scallopine With Basil And Fontina Cheese

I have made this Chicken Scallopine many times before and it is absolutely lovely. The Fontina cheese is what really makes this dish. I like to use a Danish Fontina which is mild, sweet and nutty. It is also a very soft cheese so it can be a bit challenging to shred. Try placing the cheese in the freezer for 10-15 minutes before shredding. Of course, you could simply just cut the cheese into very thin slices instead and place onto chicken. It should roll just fine since the cheese is so soft. This recipe was originally made with sage but I just love the basil flavor with the tomatoes.

Chicken Scallopine With Basil And Fontina Cheese

Ingredients:

6 skinless, boneless chicken breasts, pounded thin

salt and freshly ground pepper

6 large basil leaves, plus more

3 ounces grated Fontina cheese, shredded

3 tablespoons olive oil

1 large garlic clove, cut into thick slices

1/2 cup white wine

1 (28 ounces) can whole San Marzano tomatoes

a pinch of red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Special Equipment: toothpicks

Directions:

Rinse chicken breasts under cold running water and cut off any excess fat. Place one chicken breast in a large zip lock bag, press out inside air and close. Pound chicken breast thin using the smooth end of a meat tenderizer or a rolling-pin. Repeat with remaining chicken breasts.

Place chicken breast on plastic cutting board, narrow end facing you. Sprinkle with salt and pepper. Place on large basil leaf on top of chicken. Sprinkle with 1/2 ounce Fontina cheese (about 2 tablespoons). Starting with the narrow end, roll up chicken and seal with two toothpicks. Repeat with remaining chicken.

Warm the olive oil and garlic slices in a large heavy skillet over medium-high heat until garlic is fragrant. Add the chicken and brown on all sides. Remove the chicken to a plate and discard the garlic. Add the wine and simmer for 2 minutes, scraping the brown bits from the bottom of the skillet with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender or food processor and blend until smooth. Add the tomato mixture to the reduced wine, season with salt and pepper, stir to blend. Place the browned chicken breasts back into the skillet with the tomato sauce, cover and simmer for 10 minutes. Turn the chicken over and simmer covered for another 10 minutes. Chop extra basil and add to sauce, stir. Remove all toothpicks.

Spoon tomato sauce onto a warm serving platter. Cut each chicken breasts into half and place on top of tomato sauce. Serve immediately.

Chicken breasts rolled up and secured with toothpicks

Brown chicken on all sides.

Source: adapted from Giada De Laurentiis

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

If you read my blog on a regular basis you’ll know that I am a bit of a tomato freak. So it makes sense that tomato soup is one of my favorite types of soup. In my humble opinion, there is nothing more soothing than a bowl of warm and slightly peppery tomato soup served with a slice of fresh bread. Yum!

This time I chose to make it a smooth textured soup but if you would like it a little more coarse, use canned diced tomatoes instead of whole canned tomatoes. And only blend the roasted tomato chunks and then pass them through a sieve. This will give you more chunks but without skin and seeds from the roasted tomatoes.

Also I should mention, that this recipe makes quite a few portions and if your family or friends are not too keen on tomato soup, no worry, because this soup freezes really well. I like to divide it into smaller serving sizes, freeze and defrost as needed for a quick-lunch. I hope you enjoy this wonderful Roasted Tomato Basil Soup.

Delicious roasted tomatoes

 Roasted Tomato Basil Soup

Ingredients:

3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoon olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

5 garlic cloves, minced

a pinch red pepper flakes

1 (28 ounce) canned whole San Marzano tomatoes

4 cups fresh basil leaves, chopped

1 teaspoon fresh thyme leaves

1 quart chicken stock

Directions:

Preheat oven to 400 degrees F. Cut tomatoes into halves. Toss together tomatoes, olive oil, salt and pepper. Spread tomatoes out onto a foil covered baking sheet and roast for 45 minutes.

In a large heavy skillet over medium heat, saute onions, garlic and red pepper flakes with 2 tablespoon olive oil until onions start to brown. Place the roasted tomatoes and canned tomatoes in a blender, food mill or a food processor and blend until smooth. Press tomatoes through a sieve to remove skin and seeds, make sure to scrape all the thick good stuff off the bottom of the sieve.  Add the tomatoes, basil, thyme, chicken stock and juices from baking sheet to the skillet. Bring to a boil and simmer uncovered for 40 minutes. Taste to see if more salt or pepper is needed. Serve hot. Enjoy!

Tomato and Basil, a match made in heaven

Source: adapted from Barefoot Contessa

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Orzo with Grape Tomatoes and Feta Cheese

I just love Orzo! I serve it with everything, even things Orzo should not be served with. Orzo is so versatile and the combinations for what you can add to these tiny little pastas are endless. I saw this recipe on TV somewhere but I don’t recall which TV show it was on, so I am not able to give proper credit. 

And so, the other day my son came home from College. After a semester of cafeteria food he seems really happy to finally get some home cooked meals. I served this Orzo with my Teriyaki Chicken Nuggets and it got the official “head nod” stamp of approval. I was delighted! This Orzo dish is light, delicious and so easy to make that even a college student could make it.  🙂 

Ingredients: 

1 cup Orzo pasta 

5 oz. grape tomatoes 

3-4 tbsp feta cheese 

1 tbsp butter 

1 large sprig Basil 

Directions: 

Start by cutting grape tomatoes into halves. Fill a small cooking pot with water and season with salt. Once water is boiling add Orzo and cook for 9 minutes. Drain pasta and place back into cooking pot. Add butter, tomatoes, feta cheese and basil. Stir and serve. 

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Spagetthi al Pomodoreo al Forno

Spagetthi al Pomodoreo al Forno

I decided it would be fun to go to a cooking class at the Kitchen Barn. The class was hosted by Janie Jacobson and it turned out to be a really good class with lots of good information and some very delicious food. I was hoping for a little hands-on, but the class turned out to be an instructional class only. So what was on the menu you ask me, here it is:

  • Spaghetti al Pomodoro al Forno (Spaghetti in Sauce with Baked Tomatoes)
  • Black-eyed Pea Salad with Goat Cheese and Sun-dried Tomato Dressing
  • Tiramisu

I kept debating back and forth which dish I liked better and the Spaghetti won……I think….or was it the Pea Salad? I guess that means I’ll just have to make them myself and test taste them again. In any case, I wanted to share with you the Spaghetti al Pomodoro al Forno dish. It’s made with anchovies and fresh tomatoes which are baked in the oven. Now, I have never cooked with anchovies before and let me just say this. They are wonderful, however, I found it difficult to use real anchovies with their tiny little translucent bones. I know they simply just melt into the sauce but I think I’ll use anchovy paste next time. The anchovies do give a nice subtle background flavor that makes you go hmm what is that? Delicious. Note: the original recipe suggested 10 anchovy fillets, I used only approx 5 anchovy fillets.

Roasting tomatoes and anchovies

Roasting tomatoes and anchovies

Ingredients:

1 lb Spaghetti

2 lb fresh tomatoes

5 anchovy fillets in oil, drained

salt and freshly ground pepper to taste

pinch of red pepper flakes

3/4 cup olive oil

15 sprigs of fresh parsley

Directions:

Preheat oven to 400 degrees. To prepare the sauce slice the tomatoes horizontally into thick slices. Cover the bottom of an oven proof baking dish with a layer of the sliced tomatoes. Place the anchovies on top of tomato slices. Sprinkle with salt and pepper and a pinch of red pepper flakes. Pour olive oil over tomatoes. Place baking dish with tomatoes in the oven and bake for about 20 minutes. Coarsely chop parsley and set aside until needed. Bring a pot of cold water to a boil. Season water generously with salt and cook spaghetti until desired consistency, drain and set aside. Once done, remove tomatoes from oven and pour over spaghetti. Sprinkle with chopped parsley and toss well before serving.

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Chicken Chili

Chicken Chili

My husband belongs to a Blacksmith Guild and periodically they get together at each others Forges to bust on each other oh I mean to do serious demos. I had made this Chicken Chili before, and it’s by far the best Chili I have ever had. I figured this would be a good choice for those big manly Blacksmiths, and it was. The Chicken Chili was a success. The way I made it here, it’s plenty spicy for me, but you can certainly add more red chili flakes, chipotle or the original recipe called for cayenne pepper. Enjoy.

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 1/2 large chopped yellow onions

2 tbsp. olive oil

2 garlic cloves, minced

3 chopped bell peppers (I used 3/4 orange, 3/4 yellow and 3/4 green)

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. red pepper flakes

1/2 tsp. dried oregano

1/2 chipotle in Adobo sauce, finely diced

2 tsp. kosher salt

2 (28 oz.) cans diced tomatoes (I recommend San Marzano tomatoes if you can find them)

1 (16oz.) can pinto beans, drained and rinsed

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season both sides with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Saute’ the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute’ just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, oregano, chipotle and kosher salt. Cook 5 minutes more. Place the canned tomatoes in the bowl of a food processor. Pulse 4-5 times to get a slightly smoother texture. Omit this step if you like it chunky. Add the tomatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the rinsed beans, and allow to simmer for another 20 minutes.

Source: adapted from Annie’s Eats, originally from Barefoot Contessa Parties.

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