Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy

* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????

Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:12 Sally2 has picked Tomatoes for this cookalong. Some are already enjoying the fresh local crop and some are eagerly awaiting this favorite. Recipes can include any form or use. Please post some of you T+T canning recipes for tomatoes too, it will be nice to have them tucked away in the FAQ for safe keeping and easy reference. I think this will be a very popular Cookalong, so due to the late start, let's run with it thru July 10, 2010. Have fun! Nancy Here is a link that might be useful: Cookalong #29 ------ Corn! Follow-Up Postings: o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Thu, Jun 24, 10 at 12:00 Nancy, Sally has a winner here! Now you're talking my language. I can't wait for homegrown tomatoes. I've eaten 2 already, but those were from plants started in January and nurtured along in the GH. My other 60 plants are way ahead of schedule. Should have some good beefsteaks by the 4th of July (fingers crossed!) My favorite way to eat tomatoes doesn't reguire a recipe. Sliced and eaten with a sprinkling of salt, the classic BLT done anyway you like it and sliced on the side with good ole' Kraft Mac 'n Cheese! ...however..I will be following this thread closely and drooling at appropriate moments. (p.s. give Roxie a belly rub from us!) Duane o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 12:30 Yeah!!! Planted a bunch!! When they ripen I tend to eat as many as I can just as is!!....then when it gets burdensome...I blanch peel and cook up with some celery and onion and a bit of basil and freeze. Or I might cook them down more and add garlic oregano and a bit of red wine and call it the basis for a spaghetti sauce. I can't wait!! Linda C o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 12:57 Nothing like fresh field tomatoes ! YUM! I'll offer up this canning recipe because it is something you don't seem to see in the States. This is NOT to be confused with Heinz Chili Sauce they are in no may similar. I got this recipe from a farmer friend's mother over 30 years ago and I have made it every year since. Same lady that taught me to make canned tomatoes and dill pickles. This stuff is great in a meatloaf, along side eggs cooked any way, topped on a burger or dog, dumped into baked beans, with Tourtiere or any pork dish. Clive slathers it on freshly baked, buttered, French bread! Elaine's Chile Sauce 11 Q basket of field tomatoes peeled and smashed 7 Cup white sugar 4 1/2 Cup cider vinegar 2 Bunch of celery chopped 4 small hot peppers chopped 4 large sweet peppers 2 green , 2 red, chopped 4 large onions chopped 1 Tbl ground ginger 1 Tbl cinnamon 5 Tbl coarse salt 2 Tbl Pickling spice tied in a cheesecloth bag Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes. Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Jun 24, 10 at 16:04 Sharon, I do have tomatoes, but not an 11 qt basket....yet. Is there a weight equvalent? This sounds so good and I'm sure to be making it soon, that is as soon as I have that many. Yum. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 16:41 Oh Sharon - that sounds fab! I need to know about how many lbs 11 qts is too - Alexa o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 16:59 Not sure I can figure it out in weight but.......I do know that I do this recipe 1 1/2 times for a half bushel of tomatoes. I also know that I average 40 cups of smooshed tomatoes to a half bushel....so if one train leaves the station, traveling west, at 30 MP and another ... o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 17:29 How many half pint jars does it make? I'm assuming it isn;t as easy as 11 Qts makes 44 half pints.... or does it? I need to get me a whole lot more half pint canning jars if that is the case..... A o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 17:49 I only do pint jars, not half pints, but I'm going to guess I get 10-12 pints jars, or so, to an 11 Q basket which I think is 2/3 a bushel. Clearly I need to make better notes! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 18:44 If one 11 qt basket times 1 1/2 equals half a bushel, whatever amount that is....then doesn't an 11 qt basket equal 2/3 of half a bushel or 1/3 of a bushel? And is that 11 qt basket what I would call a peach basket? and how does that relate to a 5 gallon bucket which is the volume I relate to....and is that 11 qts dry measure, liquid or Imperial Gallons??? Oy! Think I may just wing it!! LOL !But it does sound like a yummy thing to do with garden tomatoes! Linda c o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 19:27 Does this help? Peck basket = 8 qts 2 pecks = 1/2 bushel 1 bushel = 53 lbs. So, 1 1/2 pecks are gong to = 12 qts. In pounds... I would say to purchase about 18 lbs of tomatoes. I've had Sharon's Chile Sauce.... wonderful!!! I'll be saving and making this recipe. Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 19:37 First of all, my apologies for being late on this. I somehow just didn't see the thread. I pretty much agree with Duane about the best way to eat a tomato, except I leave off the salt, and add fresh ground black pepper instead. I really like to just wander through the tomato patch and pop them in my mouth straight off the vine, still warm from the sun. Sharon, I'm guessing you simmer the veggies and tomatoes in the vinegar? I've never canned, so I need to be told every step like I'm a kindergardener. Here's a recipe I made last night, and it doesn't require any math (unless you want to halve or double the recipe.) It's very simple, but tastes really good. From The Complete Italian Vegetarian Cookbook by Jack Bishop Spaghetti with Barely Cooked Summer Tomato Sauce Salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil 4 medium garlic cloves, minced 4 large, ripe tomatoes (about 2 pounds), cored and cut into 1/2-inch cubes 20 large fresh basil leaves, cut into thing srtips Freshly ground black pepper 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. 2. When the water comes to a boil, add salt to taste and the spaghetti. As soon as the spaghetti is in the pot, heat the oil in a large skillet. Add the garlic and cook for about 20 seconds to release its flavor. Add the tomatoes and basil and cook just until the tomatoes are warmed through and slightly softened, about 2 minutes. Seaon with salt and pepper to taste. Remove from the heat. Cover and keep warm. 3. When the spaghetti is al dente, drain and toss it with the tomato sauce. Divide among individual bowls and serve immediately. Serving suggestion: Serve with plenty of bread to sop up the extra sauce that collects at the bottom of the bowl, and a green salad. Here's an Ina Garten recipe that I've made more than once and everyone's liked it. I do find the 2 teaspoons sugar to be a bit much, but that's probably just me. Brown Rice, Tomatoes & Basil Serves 6 1 cup Texmati brown rice (I use any brown rice) 2 teaspoons kosher salt, divided 1/4 cup champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. (My note: Or just follow the package instructions. I find most brown rice takes longer than that to cook.) Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature. Oh, and I made this Tomato Tart for supper the other night, and we enjoyed it. It came from the cooking forum, but alas, when I copied and pasted it, I didn't include the poster, so I don't know who to give credit to. Maybe one of y'all will recognize it and can give credit to the right person. Tomato Tart Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [11/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ? inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Once Upon a Tart. *Note: I used Pesto instead of Dijon mustard. ----(That note was part of the post I (Sally) copied. I would have made the same substitution, but I didn't have the time or energy to make pesto, and was out of canned, so I used the mustard. It was fine werith the mustard, but I have to agree with the poster, I think it might be bettr with pesto.) Can you tell I've been eating a lot of tomatoes lately? Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jun 24, 10 at 19:42 Great choice! I was so excited when I saw the ingredient, and thought I'd have a ton of recipes to share. But as I was going thru my files I realized that I really don't have many recipes that use fresh tomatoes, other than canning recipes from other CF members and salads! Here are two soups, tho....and they are both really good! Winter Tomato Soup Source: Marie-Pierre Moine’s French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I don’t like much sweetness. You can add more if you like. Linda o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by spacific (My Page) on Thu, Jun 24, 10 at 19:56 This is my T&T way of preparing our thousands of volunteer cherry tomatoes that pop up every summer and continue ripening nearly through Christmas. Simply cut cherry tomatoes in half. In a bowl, gently mix them with olive oil and a light sprinkling of herbs de Provence (or oregano, or whatever other dried herbs you like, or a small amount of salt & pepper if you wish). Place cut side up on a baking sheet and slow roast in oven (very low --- 225 degrees or so) for 3-4 hours until they are still a bit juicy, but shriveled. The slow cooking concentrates the flavors and works well even for those tomatoes that aren't the most flavorful to begin with. The roasted tomatoes are great for snacking, added to pasta salads, or on sandwiches. I also freeze batches of them for sauces through the winter. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 20:33 The tomatoes do not have to be fresh for this thread. But I don't think I made that very clear. While I think we all love to use them fresh, canned or dried use is OK too... Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 20:40 Yeah, any form of tomato is alright by me. I should have made that clear, too. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Fri, Jun 25, 10 at 7:00 Yesterday I picked up my order from Redbud Farm which included a basket of cherry tomatoes. My "recipe" last night follows: ~ walk thru kitchen ~ spy basket of cherry tomatoes on the counter ~ open said basket ~ pick out one red and one yellow tomato ~ put each in mouth one at a time and eat ~ repeat several times during the evening YUM!!! After many years, this tomato salad to be served with toast rounds as Bruschetta is still one of the best uses of fresh tomatoes that I know. Bruschetta with Tomato Salad from In the Kitchen with Rosie 2 cups chopped fresh tomatoes 1 cup chopped yellow bell pepper 1 cup chopped red onion 2 t. capers 3 TB chopped fresh basil 1 TB balsamic vinegar 2 t. lemon juice fresh ground black pepper 1 clove garlic, minced 1 t. dried oregano a French baguette, a large peeled garlic clove Mix all the salad ingredients, tossing well, set aside. Preheat broiler, arrange bread slices on a rack, broil 2 minutes per side until brown. Remove from broiler, rub with cut side of the large garlic clove (discard garlic). Serve salad on top of bread or bread along side the salad in a bowl as a first course. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Jun 25, 10 at 16:12 All the other cookalongs. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by becky_ca (My Page) on Fri, Jun 25, 10 at 17:06 This was a hit at our house last year when tomatoes were in season :-) Becky * Exported from MasterCook * Tandi's Tomato Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium plum tomatoes 1 deep-dish pie shell -- (9-inch) baked 1 cup chopped white onion 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoon chopped fresh basil 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 cup grated Cheddar cheese Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Jun 25, 10 at 19:41 I've made two new-to-me recipes in the past six weeks, an appetizer & a tomato tart, that I liked a lot. Sun-Dried Tomato Palmiers Yield: about 80 1 pkg puff pastry, thawed 6 Tbsp sun-dried tomato pesto (in the refrigerated case near fresh pasta) 1 c. fresh grated Parmesan cheese On a lightly-floured surface roll out one sheet of pastry into a rectangle about 1/8" thick. Spread half the tomato pesto on top, & sprinkle with half the Parmesan. Press down with palms to adhere. Roll both long edges of the pastry into the center, making sure the cylinder is tight & even. Wrap in plastic & refrigerate until firm. (or freeze up to one month.) Repeat with the second half of the ingredients. When ready to bake, if frozen, defrost the pastry so it can be cut. Preheat oven to 425 degrees. Slice pastry crosswise into 1/4" - 1/2" slices. Place slices 2 inches apart on a parchment-lined baking sheet. Bake 8 - 9 minutes until puffed & slightly golden. Transfer to a rack to cool completely before serving. Source: Petit Soleil Bed & Breakfast, San Luis Obispo, CA Tomato, Cheese & Herb Tart 6 - 8 servings 1 pie crust 5 medium tomatoes, cut into 1/2"-thick slices 9 oz Emmenthal or Gruyere cheese, thinly sliced 1 Tbsp minced fresh basil or 1 tsp dried 1 tsp fesh thyme or 1/4 tsp dried 1 tsp minced fresh oregano or 1/4 tsp dried 3 Tbsp freshly grated Parmesan cheese Bake crust until set, about 15 minutes. If using foil & beans, remove, then bake about 15 minutes more until pale golden. (Can be prepared a day ahead. Cover & let stand at room temperature.) Cut each tomato slice in half. Place slices on paper towels & let drain 45 minutes. Preheat oven to 375 degrees. Top crust with Emmenthal cheese slices. Arrange tomatoes atop cheese, overlapping slightly. Sprinkle herbs, then Parmesan cheese over tomatoes. Season with pepper. Bake about 35 minutes until cheese melts & tomatoes are tender. Cool slightly. Cut tart into wedges & serve. Nice for lunch, as a first course, or main dish for a vegetarian meal. Source: Bon Appetit o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cooperbailey (My Page) on Sat, Jun 26, 10 at 9:14 No red ones at the farmers market yet - but some perfect green ones! Made fried green tomatoes last night - using a new recipe I copied onto the back of an envelope while waiting for my hair cut!- It is from the June Garden and Gun- I picked it up since it highlighted fried green tomatoes on the cover. Fried green tomatoes 4-6 green tomatoes Wash: 2 C buttermilk 2 large eggs Dredge: 2 C white lily self rising flour 1 C cornmeal 1/2 t garlic powder 1/2 t onion powder salt pepper Fat: 2 C canola oil 2 sticks unsalted butter heat butter until 350 then turn down to stablilize * I used bacon fat and winged it* Pan: cast iron skillet but whatever you have To do: Slice and lightly salt the slices on both sides and let sit 5 minutes on rack. Pat dry just before coating. Coat slices in wash, then drege in flour cornmeal mixture.I put the first few right in the pan and the rest on the rack to wait their turn- no difference in coating falling off or flavor) Cook for 4-6 minutes;turning only once.Put on paper towel covered plate. snitch one and eat. Now I used *regular flour not the lily and found out as the pan was heating that I had butter but no oil. But remembered just in time that I had bacon fat in the frig (thanks KF advice) so used that. I had wanted to try the butter and canola. Like many recipes- It can be very loosely followed. I made fried green tomato sandwiches with lowfat provolone slices and bacon and fresh lettuce from farmers market Next time I will use toasted sourdough bread. Left overs for dinner tonight with cheese grits on the side. I make fried green tomatoes each year but the buttermilk really makes them sing. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kayskats (My Page) on Sun, Jun 27, 10 at 12:36 I'm sticking with fresh and uncooked.... Salisbury Relish Makes 6 servings Source: "The Chesapeake Bay Fish and Fowl Cookbook" (Foley) 2 ripe tomatoes cut in 1/2" dice 1 small green bell pepper minced 1 rib celery finely chopped 1 small carrot minced 1 small onion minced 1 teaspoon salt Pepper to taste 2 tbsps sugar 2 tbsps cider vinegar 1/2 cup cold water Toss all ingredients in medium-size bowl; cover and refrigerate for 2 to 48 hours. Drain before serving. ---- and Pasta with Uncooked Tomato Sauce Adapted from Washington Post (Edward Schneider) "The Simplest Tomato Spaghetti Sauce in the World" 1 really big, really ripe, really flavorful summer tomato 1/2 clove garlic Kosher or sea salt to taste 1 small handful fresh basil leaves torn or cut into very thin shreds 4 ounces spaghetti or linguine 1 loaf sourdough bread Bring a large pot of salted water to a boil. Using tongs, gently dip the tomato in the water for about 10 seconds. Transfer to a plate. Allow the water to continue to boil, but do not add the pasta. Peel the blanched tomato. If the tomato isn't so ripe that the skin slips off easily, you should probably be thinking of another dish. Core and seed the tomato and cut the tomato into 1/2"dice and transfer to a bowl large enough to eventually hold the pasta and presentable enough to bring to the table. Finely mince the garlic. Add the garlic, about 1/2 tsp salt and the basil to the tomatoes. Now, cook the spaghetti. Meanwhile taste the tomatoes for salt. Drain the pasta well and add it to the tomato mixture which will have rendered a good deal of juice. Gently toss. And enjoy... using pieces of the bread to sop up juices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Jun 27, 10 at 14:24 This is a recipe, from an old S.L.book 'Entertaining with Southern Living', that I discovered several years ago. I prepared it for a Spring Brunch for my family several times. My oldest GD, who was probably just out of her teens, and is now approaching 35, still talks about it. Tomato-Basil Salad 3 large tomatoes 2 green onions, chopped 1/4 C olive oil 3 T. red wine vinegar 1 T. minced fresh basil 1/2 teas. salt 1/2 teas. dried Italian seasoning 1/4 teas. powdered sugar 1/4 teas.coarsely ground pepper 1/8 teas. garlic salt Bibb lettuce leaves Sprigs of fresh basil Cut each tomato into 8 wedges. Place wedges in a shallow container, sprinkle with onions. Combine oil and next 7 ingredients, stirring well. Pour over tomatoes. Cover and marinate in refrigerator 1 hour. Arrange lettuce on salad plates, top with tomato mixture. Garnish with basil. Yield: 4 servings Note: The dressing that is left after the salad is finished makes a really nice, light dressing for a greens/lettuce salad. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jun 28, 10 at 17:21 Here are my two favorite tomato recipes for canning. The tomato relish does taste chili-sauce-ish...like a chunky ketchup. * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. * Exported from MasterCook * Spicy Tomato Relish (Chili Sauce) Recipe By : Katie, From Lorene B. Serving Size : 1 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 tomatoes (5 lb.) -- peeled and chopped 1 1/2 cups onion -- chopped 1 cup green pepper -- chopped 1 1/4 cups sugar -- white or brown* 2 teaspoons celery seeds 2 teaspoons pickling salt 3/4 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon allspice 3/4 teaspoon ginger 1 cup vinegar Simmer to desired thickness. Pour into hot jars and process 35 minutes in a hot water bath. - - - - - - - - - - - - - - - - - - NOTES : This tastes like a chunky ketchup. You can use a combination of brown and white sugar; the more brown sugar, the more BBQ sauce-y it tastes. *I use 1/2 white and 1/2 brown sugar o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jul 12, 10 at 13:19 Did anyone cook with tomatoes this past weekend? Actually, I don't think I did, but I have been cooking frequently with tomatoes the last few weeks. The last thing I did was from a cookbook I rarely cook from, basically because I forget about it. It's called Vegetariana by Nava Atlas. It's a cute book. The recipes are a little hard to follow, which is probably why I've passed it by, but this time I found one that fit all the ingredients I had on had at the time. I was actually looking for an eggplant recipe, but it was also a tomato recipe. They are good partners. I tweaked this recipe because my tomatoes were all different sizes. I made it into more of a casserole. Also, I found it a bit confusing how to do the tomatoes. She says to cut them in half, scooping the pulp out. Well, what about the core in the top half? So, I just did what I could and layered it like a casserole. The flavors were good, though, no matter what the final product looked like. Tomatoes Stuffed With Curried Eggplant 6 large, firm but ripe tomatoes 1 medium eggplant, on the smaller side 2 tablespoons safflower or vegetable oil 2 cloves garlic, minced 1/2 cup plain yogurt 1/4 cup wheat germ or bread crumbs 3 tablespoons chopped cilantro or fresh parsley 1 1/2 to 2 teaspoons good curry powder or home mixed curry Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F (180C) Cut each tomato in half, carefully scooping out the pulp with the aid of a knife and spoon. Reserve the chopped pulp in a bowl. Arrange the tomato halves in an oiled, large shallow baking dish. Peel the eggplant and cut it into small dice. Heat the oil and 1/4 cup of water in a large skillet. When hot, add the eggplant and garlic, cover and cook until the eggplant is tender, stirring occasionally and adding enough water to keep it from sticking. Remove from heat. Add the tomato pulp and all the remaining ingredients and mix thoroughly. Stuff each tomato half with the mixture. Bake for 30 to 35 minutes, or until the tomatoes are done to your liking. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 14:15 Too early for lots of fresh tomatoes here for me. I think I may make fassoulakia (greek green bean/tomato stew) this week though, to use us some ingredients I have in the fridge/freezer. Below is a link to one recipe, which is similar to what I will make, except I'm using potatoes in with mine. I'm going to try out the can of san marzano tomatoes I bought and see if they taste much different than the canned tomatoes I'm used to. I think I'll try it in the crockpot! 4 to 6 servings Olive oil -- 1/2 cup Onion, thinly sliced -- 1 Green beans, trimmed -- 2 pounds Tomatoes, seeded and chopped -- 1 pound or 2 cups Water -- 1 cup Parsley, minced -- 2 tablespoons Salt and pepper -- to taste Method Heat the oil over medium flame in a large saucepan. Add the onion and sauté until wilted and translucent. Add green beans and sauté, stirring frequently, until heated through, 3 to 4 minutes. Stir in the tomatoes, water, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the green beans are well cooked, 30 to 40 minutes. Adjust seasoning and serve immediately, at room temperature or chilled. Variations Add some chopped zucchini and potatoes along with the green beans if you like. Saute 1 tablespoon garlic along with the onions. Or alternately, I may turn some lefover smokey eggplant roasted red pepper dip into pasta sauce by adding it to canned tomatoes and then doing up some pasta fagioli. Got that to use up too! Or I may do both. Hardly a day goes by when I don't eat some kind of tomato product. Long live the love apple! Here is a link that might be useful: Fassolakia recipe o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 14:26 Time for a new focus ingredient, pulling a name...... TaDa... it's Katiec !!!!!!!!!!!!!!!! Katie, please choose our next ingredient.. post to this thread and I'll set up the new one. Thanks! Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 12, 10 at 16:20 Oh, goody! It may be late for many of you, but they're just ripening here. Let's do Strawberries! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:44 Thanks, Katie. There's still stawberries around here and the grocery stores will have them for a long time yet. I'll set up the next thread... Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!