Recipe Exchange forum
Share your recipes
At this year’s Tomato Potluck Picnic, many participants asked for a space on the Slow Food Vancouver website to post and to share recipes for the dishes which were served at the picnic. This is the space, and we encourage everyone to reply to the forum in the comments section to add their recipe, so that others may enjoy the fabulous dishes we all sampled at Kits Beach. By perusing the comments, you’re likely to find that recipe that you wish you had, so that while tomatoes are still abundant and delicious you can make use of them. For those of you posting recipes, please remember that all recipes from published sources need to be properly attributed.
Bon appetit and happy cooking!
TOMATO, WATERMELON AND FETA SALAD - (from The Gourmet Cookbook, adapted)
1 3-pound piece watermelon, rind removed and cut into 3/4” chunks, seeds removed
2 large tomatoes, cut into 3/4” chunks (yellow are nice, and make for an attractive salad)
1 cup crumbled feta (100 gr)
2 Tbsps. extra-virgin olive oil
salt and freshly ground black pepper
--------------------------------------------
Stir together watermelon, tomatoes, and feta in large bowl. Pour olive oil over, and lightly toss.
(Serves 4)
Posted by on 09/01 at 09:08 AM
TOMATO POTATO SALAD
1 medium red onion diced
4 cups ice water
4- 6 boiled potatoes cut into bite size pieces. Fingerling work well as they hold their shape.
2 oil-packed anchovy fillets
1 small clove garlic, minced
2 peppers diced. Use orange or yellow to add colour to the salad
small cucumber, peeled, seeded, and diced
2 1/2 pounds ripe tomatoes. Use various types and colours for example, cherry and grape combined with roma, heirloom etc.
¾ cup sugar snap peas, trimmed and halved
18 fresh basil leaves
12 pitted Kalamata olives
1 tablespoon capers, rinsed
6 fresh mint leaves
3 to 5 tablespoons olive oil
4 ounces feta cheese, crumbled. Use flavoured varities such as sun dried tomatoe herb.
Salt and freshly ground black pepper to taste
Assembly:
In a small bowl, cover onions with the ice water.
In a large bowl, mash the anchovy and the garlic. Let them stand about 10 minutes (this mutes the anchovy). Add the peppers, cucumber, tomatoes, and peas.
Set aside a few whole herb leaves, then finely chop the rest with the garlic, olives, and capers. Add these to the bowl. Drain the onions and toss them into the bowl.
Add the bite size cooked potatoes to the salad along with the olive oil and feta cheese. Garnish with the herb leaves. Serve at room temperature.
Posted by on 09/03 at 09:00 AM
CHERRY TOMATOES PASTA (for a hot summer day)
ingredients:
5 tablespoons olive oil
6 cloves of garlic, sliced
3 pint cherry tomatoes, halved
Salt and pepper, to taste
1 cup coarsely torn fresh basil leaves
1 12 oz package Fettucine or thin spaghetti, cooked al dente
Grated Parmesan cheese (for serving) optional
1 chili pepper chopped (optional)
(Makes Four servings)
Directions:
Cut the cherry tomatoes into quarters
combine the cut tomatoes and bail in a large bowl, and drizzle with a tablespoon of olive oil and set aside.
Cook the pasta al dente in a pot with plenty of boiling water.
While the pasta is cooking in a skillet slowly braise the garlic, adding salt and pepper, until golden (5 mins.) in 4 tablespoons of good olive oil, and chili (if desired) DO NOT OVERCOOK.
When the pasta is cooked, drain and toss the pasta in the skillet along with the garlic and oil.
Once tossed well, add the cooked garlic, oil and pasta into the bowl of cheery tomatoes. Toss and serve. Top servings with grated cheese.
A wonderful meal on a hot summer day!
Posted by on 09/10 at 03:47 PM
Tomato Cobbler (part 1 of 2-part post)
(adapted from Martha Stewart)
For a 9 1/2” or 10” deep pie dish (but other pans may be substituted), food processor (optional)
Pastry Ingredients:
(makes enough for 2x10” cobblers. Remaining dough may be frozen up to 1 month. This is a good idea, as you will most definitely want to repeat this recipe!)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup grated Gruyere cheese (Swiss or old cheddar would also be good)
1 cup unsalted butter, cold, cut into pieces
1/4 cup ice water
Filling Ingredients:
(for 1x10” cobbler)
1 tbsp olive oil or butter
1 large onion, diced
3 cloves garlic, minced
2 pounds assorted cherry tomatoes
1/2 cup chopped basil
Freshly ground black pepper
¼ cup plus 2 tbsp all-purpose flour
1 ½ tsp sugar
Optional Finishes:
(either or both)
1 large egg + 1 tsp water (for glazing)
¼ cup cheese (for sprinkling)
Posted by on 09/12 at 10:14 AM
Tomato Cobbler (part 2 of 2-part post)
Directions:
If using a food processor to make pastry, combine first 4 ingredients to mix. Add the butter, process only until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water gradually through the feed tube. Pulse only until the dough holds together (should neither be crumbly nor wet or sticky)—no more than 30 seconds.
If making pastry by hand, mix first 4 ingredients. Cut in the butter with knives or a pastry blender until the mixture resembles coarse meal. Add the ice water gradually, mixing after each addition with a fork or spatula. Add water only until the dough holds together.
Knead gently by hand a few times to give the dough a final mix. Divide it into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.
Saute the onion and garlic with the tbsp butter/olive oil over medium heat for about 5-7 minutes until softened. Take it off the heat to allow it to cool slightly. Toss the tomatoes with the remaining filling ingredients and add in the onion mixture when it has cooled. Transfer the filling to the pie dish.
Heat the oven to 375 degrees. Roll out one pastry disk into a circle 1 inch larger than pie dish. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired.
Optional: In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; and/or sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes.
Very important: Let cobbler cool before serving to allow the juices to collect!
This recipe is easily adapted to larger/non-circular baking dishes (i.e., 8” square, 9x13 cake pan) to feed a crowd—just add more filling!
Posted by on 09/12 at 10:16 AM
Very Slow Roasted Tomatoes
I generally use Campari tomatoes - medium-sized ones which are about 1.5” - they are sweet and work well. You could use smallish roma types also. This does not work with large tomatoes sliced - they become runny and fall apart.
Slice as many Campari tomatoes crosswise as you can fit on a large parchment-paper covered baking sheet. Put a grain or two of salt on each. Stick one ‘needle’ of rosemary into each tomato half, ditto - pieces of basil, and other herbs. If you like, add a thin slice of garlic - tuck it in. (You can also grind the herbs beforehand in a mortar and pestle or processor, adding oil and garlic - then place 1/2 tsp. atop each halved tomato). Grind pepper over, a few flakes of Malden sea salt, and drizzle with olive oil. Bake for about 3 hours at 125-150F depending on your oven. They should still be a bit moist.
Cheese can be added too, but not until the last hour. A little grating of parmesan or asiago, or a tiny piece of goat cheese in the last 15 minutes. Serve with flatbread from the Iranian bakeries (we had a bit of goat cheese with each hors’deouvre at the SF tomato picnic. They’re good tossed with pasta as well, or with scrambled eggs.
Posted by on 09/17 at 03:02 PM
RUSTIC TOMATO TART Part 1
Pastry:
1 1/4 cups all purpose flour
2 tsp. dried basil
1/4 tsp. salt
2 tsp. sugar
8 tbsp, cold unsalted butter, cut into small pieces
1/4 cup cold water
Filling:
2 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced
1 tablespoon semolina or fine cornmeal
2-3 large fresh tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone, mozzarella, or gruyere cheese
Posted by on 09/18 at 09:41 AM
RUSTIC TOMATO TART Part 2
Pastry - combine flour, basil, salt, sugar and butter in a food processor. Turn the machine on for 10 seconds. Add 2 tablespoons of the water and run the machine for 5 seconds.
Add the remaining 2 tablespoons of water and turn the machine on for about 7 more seconds, until the mixture forms damp crumbs.
Empty the crumbs into a bowl and pack the pastry together, adding a few more drops of cold water if necessary. Kneed the dough 2 or 3 times in the bowl, then flatten it into a thick disk on a sheet of plastic wrap. Wrap and refrigerate for 30 minutes.
Filling - heat the olive oil in a large heavy skillet. Add the onion and saute over low heat for 10 to 12 minutes until golden brown. Salt/pepper the onion slightly, add the garlic and saute 1 minute more. Scrape the onion onto a plate and cool. Preheat the oven to 400° F.
To assemble, roll the dough into a 13 inch circle on a sheet of lightly floured wax paper. Invert the pastry onto a baking sheet and peel off the paper. Sprinkle the semolina or cornmeal onto the pastry in roughly a 9 inch circle in the center of the tart. Spread the onions over the semolina. Add cheese on top of onions.
Core the tomatoes and cut them into slices nearly 1/4 inch thick. Arrange the slices in an overlapping circle over the onions, with several slices in the center. Lightly salt and pepper the tomatoes. Fold the edges of the dough up over the filling, pleating it as you go.
Bake for 30 minutes. Slide the sheet out and cover the tomatoes with the grated cheese. Bake for 10 more minutes. Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into wedges and serve.
Serves 6 to 8.
Posted by on 09/18 at 09:43 AM
BLUEBERRY LEMON SCONES - from the Blueberry Tasting
This dough is so rich and soft, you might be tempted to knead and shape well beyond its requirements. If you use a light touch and demonstrate a little restraint, these scones will be pillowy-light and we guarantee none will be left when served warm from the oven.
3 cups (750 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) baking soda
3/4 teaspoon (4 mL) salt
3/4 cup (175 mL) cold butter, cut into small pieces
1 cup (250 mL) fresh blueberries
11/4 cups (300 mL) buttermilk
2 teaspoons (10 mL) finely grated lemon zest
Buttermilk for brushing
Granulated sugar
In large bowl, whisk together flour, sugar, baking powder, soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
In small bowl, whisk together buttermilk and zest. Add buttermilk mixture, all at once, to flour mixture; stir with fork, adding a little additional buttermilk, if necessary, to form a soft dough. Using hands, bring dough together in bowl.
Turn dough out on to lightly floured surface and gently knead about 8 times or until it forms a cohesive mass; halve the dough. Pat each half into 6-inch (15 cm) circle, about 1-inch (2.5 cm) thick; cut into 6 wedges.
ENJOY!!
Posted by on 09/18 at 11:55 AM
How long and at what temperature should the blueberry lemon scones be baked?
Posted by on 02/04 at 10:56 PM
Oops! So sorry to miss that piece of information.
Place scones on parchment-paper-lined or ungreased baking sheet; lightly brush tops of scones with buttermilk. Lightly sprinkle tops with sugar. Bake at 400 F for 18-22 minutes or until golden. Transfer scones to rack and let cool slightly before serving. Makes 12 scones.
Posted by on 02/05 at 09:10 AM
Eric Meltzer’s WATERMELON AND CUCUMBER GAZPACHO
So refreshing, with just the right amount of kick! Serves 4.
1 3-lb. seedless watermelon, diced
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chili, seeded, minced
3 pale, inner celery stalks, diced, (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 TBS. fresh lime juice
2 TBS. red wine vinegar
1/4 tsp. salt
1/2 cup créme fraiche or sour cream
Puree 4 cups watermelon in blender until smooth. Transfer puree into a large
bowl. Add remaining 1 cup diced watermelon and next 10 ingredients to
combine. Cover gazpacho and refrigerate until cold.
Divide gazpacho among 4 bowls; add a dollop of créme fraiche and serve.
Posted by on 02/12 at 09:09 AM
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