Oven Roasted Tomatoes

Sorry about the delays this week crablings, been having some minor technical difficulties.

The tomato harvest is in full inundation mode. We've picked over 20 in the last few days and there are plenty more still on the vine, nagging me with their redness. Time to start making a dent.

I detest sun-dried tomatoes. I just don't get the concept. Take a sweet ripe tomato, slice it open and then leave it in the sun until it takes on the tensile strength of leather. Yum, yum, yum.

Why would you do that? Well Crabby, it concentrates the flavors, you say. No it doesn't, especially if I'm distracted by my teeth grinding on the flesh.

Well, it's a way to preserve them, you say. So what, I answer. If the stuff doesn't taste like summer, it the stuff ends up not even vaguely resembling an actual tomato why not just make a huge batch of tomato sauce and be done with it?

Sigh, just because it's been done for centuries and just because it's from the "old country" doesn't mean it's a good idea. I mean look at lutefisk for goodness sake.

As in many cases, SSSal disagrees with my opinion. Thankfully we have been able to come up with a compromise solution. Oven Roasted Roma Tomatoes are baked at a low temperature so that some of the water is released. But they aren't cooked for so long that they become shoe leather. If you scrape the flesh from the skins it's actually a very tasty condiment. So without further adieu, please enjoy...

Oven Roasted Roma Tomatoes

by SSSal

14 Roma tomatoes

3 gloves garlic, quartered

2 TBSP Extra Virgin Olive Oil

Fresh Thyme leaves

Salt & Pepper to taste

Preheat your oven to 250 degrees.

Halve the tomatoes and place them, cut side up, in a single layer on an aluminum foil lined baking sheet.

Sprinkle the garlic quarters among the tomatoes. Drizzle the garlic and tomatoes with the olive oil.

Generously salt and pepper the vegetables.

Sprinkle the thyme leaves atop.

Roast at 250 degrees for 1 hour. After 1 hour, reduce the temperature to 200 degrees and roast for an additional 2 hours.

Remove from the oven and allow to cool completely.

Gently peel the skin from the tomatoes prior to serving.

Serving suggestions: add to sauces, as a spread on bread or toast or as part of a roast vegetable platter.

Pretty simple crablings. Slice, sprinkle, roast for three hours. You can't call that work!

I'm outta here for now. Until next time, remember you can do it, you can cook.

Leek, Mushroom & Goat Cheese Tart

FREEZE!!! Nobody move!!

Put down the knives and forks and nobody'll get hurt!

OK, face it, you've been eating non-stop for the last four weeks. Between Thanksgiving, office parties, neighborhood get-togethers and trolling through the free samples at Hickory Farms your belly's bulging and your jaws are tired.

Freeze, nobody move?

What?

Are you kidding?

The only way you could move is with the help of a series of cranes, trusses and pulleys. You need a shoehorn to get into the bathtub! The relatives have to fluff up metal chairs after you sit in them. You're one fruitcake away from being that guy on TV who needs a fork-lift to get to the bathroom.

We've all been over indulging. The problem is that there's still one more holiday to go. Do you know why so many people resolve to go on diets after New Year's? It's because they're flat out tired of eating. So for the next week, take it easy. Pick at the leftovers, if you're going to cook, cook something light. Have a yogurt, go for one of my soup recipes. Slow down.

Here's a recipe that's easy, relatively light but packed with good flavors. This is more of an appetizer than a meal, but you've got enough extra fluff in you to last at least through August, so use it as a light lunch. It's from one of the New York Times cookbooks, the original recipe was horribly written, so you can thank me later for making it readable, but for now enjoy...



Leek, Mushroom & Goat Cheese Tart
from Country Weekend Cookbook, New York Times Press

1 sheet puff pastry, defrosted according to package directions
1 small fennel bulb
2 medium leeks, white and light green parts only
1 pound mushrooms, mix of white button and cremini
1 TBSP plus 1 teaspoon, olive oil
Salt and Pepper
3 eggs
8 ounces goat cheese, divided and at room temperature
Flour


Preheat oven to 400 degrees.

Defrost the puff pastry. Unfold the pastry onto a lightgly floured surface. Gently roll out the pastry to approximately a 5 x 14 in sheet.

Break 1 egg into a small bowl and beat slightly. Trim 1/4 inch strips all around the edge of the pastry. Set the strips aside.

Brush the entire surface of the pastry with the egg wash.

Use the saved edge strips to raise the border of the rectangle. Brush them with egg. Using a fork, prick holes in the interior of the pastry. Bake for 10 minutes or until golden brown. When done, remove pastry and set aside to cool slightly.

While the pastry is cooking, trim off the green top and root end of the fennel bulb and leeks. Reserve the fennel fronds for presentation.

Using a sharp knife or mandoline, cut the fennel and leeks into thins slices. Clean and thinly slice the mushrooms.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the fennel and leeks and saute until just tender but not brown, approximately 6 minutes. Transfer the vegetables to a bowl.

Heat the remaining teaspoon of oil in the skillet and add the mushrooms. Saute the mushrooms until they release all their water and it boils away, approximately 7 minutes. Remove the mushrooms from the heat, add the fennel and leek mixture to the skillet. Season with salt and pepper and set aside.

Combine the remaining 2 eggs with 6 ounces of the goat cheese. Blend with a fork until smooth. Spread the mixture onto the interior of the baked pastry rectangle. Return the pastry to the oven and cook for 4 minutes.

Shut off the oven and turn on your broiler.

Remove the pastry from the oven. Spread the mushroom, fennel and leek mixture atop the pastry rectangle. Crumble the remaining goat cheese over the veggies.

Broil the tart under low heat for 2 minutes. Remove from the oven. Garnish with the fennel fronds and serve.


Yup, pretty involved, but not really. You're using store bought puff pastry and you're cutting up and sauting some veg. The toughest part is getting the pastry the right shape, but if you don't mind a little free form look you can even go easy on that step.

It's a light lunch and if you're really hungry, you could always saute up some pancetta and drop that on top just before the broiling. But don't go too crazy, New Year's Eve will be here before you know it. As always, remember, if your stomach still allows you to reach the countertops, you can do it, you can cook.

Tomato & Cheese Galette and The Farmers' Market

I have mixed feelings about "Farmers' Markets". I understand the disney-esque attraction. You get to meet Farmer Brown up close. He and his family tell you about the wonders and tribulations of this year's growing season. And we all get to feel like we're not only helping a local farmer, but, because we've come to know the Farmers Brown, that we are now somehow part of the growing process. It's a regular "stick it to the man - get back to the land" fantasy.

But here's the thing. First, I have no real idea if Farmer Brown is a good guy. He tells me he's all organic and doesn't hire illegal immigrant labor, but how do I know? Maybe he fertilizes with the run-off from a nuclear power plant and has orphans chained to his corn stalks. Second, as I'm driving around it's amazing how often I find the same Farmer Brown selling his wares at Farmers' Markets all over the county. I don't begrudge FB making his living, it just takes some of the allure off when I think of his 16' diesel-belching truck making a 7-days-a-week loop to towns separated by as many as 30 miles. Bucolic carbon footprint indeed.

Then there's the issue of the choice. Due the inherent restrictions of the growing season, everyone has basically the same produce at the same time. You're not getting fresh corn in April unless Farmer Brown has had it brought up from Florida, which sort of defeats the purpose. Nope, you're getting it when it ripens. I understand that that's one of the attractions, produce fresh from the farm. It just means that the whole place is somewhat homogeneous by it's very design.

Anyway, SSSal likes going down there every week. I drop in once in awhile. The early tomatoes are starting to roll in; here's a recipe to have ready when they really start showing up, Tomato & Cheese Galette by Julia Child. SSSal says that it's a bit difficult if you're not used to working with doughs, but the results can't be argued with. Give it a try, even if you mess up, there's bound to be more tomatoes waiting at the market.


Tomato & Cheese Galette
from Baking With Julia, by Dorie Greenspan based on the work of Julia Child

The Dough Recipe makes enough for 2 Galettes.

Galette Dough

3 TBSP sour cream (or yogurt or buttermilk)
1/3 cup (approx) ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 TBSP cold unsalted butter cut into 6 to 8 pieces


Stir the sour cream and cold water together in a small bowl; set aside. Combine the flour, sugar, salt and cornmeal in a food processor. Drop the butter pieces into the mixture and pulse until incorporated (the dough will form pea sized little balls).

With the machine running, add the sour cream/ice water mixture. Mix until the dough forms.

Remove the dough. Cut in half and wrap in plastic wrap. Chill for at least two hours.

Tomato & Cheese Galette

1 portion Galette Dough, chilled
2 oz. Monterey Jack Cheese
2 oz. mozzarella, shredded
1/4 cup fresh basil leaves, torn
2 - 3 ripe tomatoes, cut into 1/4" slices

Pre-heat your oven at 400 degrees. Place the rack in the lower third of the oven. Line a baking sheet with parchment paper. Do this ahead of time, really, and have it right next to your rolling space.

Roll out the dough to approx an 11" circle, 1/8" thick. The dough is soft and difficult to work with - do your best and be speedy. You'll need to lift it up now and then and toss some flour under it and over the top. Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.

Scatter the cheeses and basil (I like to add some freshly ground pepper at this point), onto the dough, leaving a 2"-3" border. Place the tomato slices atop the cheese forming concentric circles, with a slight overlap among the tomato slices. Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Go with it, it is meant to be rustic-looking and will pleat naturally as you go around the circle. Your second one will be better than the first!

Bake the galette for 35-40 minutes, until the dough is golden brown and the cheese is bubbling. Transfer the baking sheet to a cooling rack and allow the pastry to cool for 10 minutes. Then slide the galette off the baking sheet onto the rack to cool further.

Serve at room temperature with fresh basil leaves as a garnish.


There you go. A great, pretty simple recipe to take advantage of summer's and your local farmers' market bounty. Until next time remember, you can do it, you can cook.

Now if I can just figure out how the Amish get to all these markets if they're against cars and trucks?

Mushrooms Two Ways or The Tyranny of the Appetizer

It seems whenever we host a group dinner party or are invited to one, the course that everyone avoids bringing is the appetizer.

"How much should I bring? Oh just some quick bites for beforehand."

"What do people like? You know people like whatever you make."

"How about soup? Oh no, that's just a mess in the car."

"Salad? That's so boring."

"What about crostini? They'll just get soggy by the time we get there."

"Crudite? Cold vegetables and ranch dressing? Please."

The truth is that some of the most intricate cooking I do is for appetizers. They're virtually mini meals. One bite wonders that you just happened to whip up at home. With our cooking group I make it clear I'm happy to make the app but I may be over your house a few hours early and I'll probably need a part of the stove or the broiler.

Well here's two mushroom appetizer recipes, one can be done completely in advance and the other just need minimal work on site. Good luck and keep fighting the good food fight.


Mushroom Ceviche
from The New York Times, Country Weekend Cookbook

1 pound, small white button mushrooms
1/4 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
2 cloves garlic, peeled & crushed
1/2 inch piece fresh ginger, minced
1 jalapeno pepper, seeded & finely chopped
Coarse Salt
1/4 cup finely chopped scallions
2 TBSP chopped fresh dill
1/4 finely minced red bell pepper

Place cleaned mushrooms in a bowl and toss with olive oil. In another bowl, combine the lemon juice, garlic, ginger, jalapeno and salt to taste. Mix well. Add the mushrooms and marinate for 30 minutes at room temperature.
After 30 minutes add the scallions and dill; marinate for an additional 30 minutes at room temperature. Check the seasoning, sprinkle with minced red pepper and serve.


Easy, 15 minutes of actual work and 1 hour of passive marinating time. The only problem is that if the mushrooms sit in the marinating liquid too long they'll become rubbery mouth puckering blobs. This is a good recipe, but it can't be made the night before. If you aren't going to eat this appetizer within 3 hours then I strongly urge you to drain off the excess liquid.



Crabby's Stuffed Mushrooms
adapted by Crabby from every stuffed mushroom recipe you've ever had.


1 pound large "gourmet" stuffing mushrooms, stems removed and saved
1 TBSP Butter
1/4 pound chorizo sausage, removed from casing and crumbled
1 shallot minced
1 jalapeno pepper, seeded and finely chopped
1/4 cup Marsala wine
1 cup Parmesan cheese, freshly grated
1 cup Bread crumbs

Clean the mushrooms, removing and finely chopping the stems.

Melt the butter in a large saute pan over medium-high heat. Add the mushroom caps and leave undisturbed for 4 minutes. Turn the mushroom caps over so that the open hole faces downward and saute an additional 4 minutes. Transfer the caps, hole side down, to a plate covered with paper towels. This will allow any excess water to drain from the caps.

Reheat the saute pan over medium-high heat. When hot add the crumbled chorizo, breaking apart any large clumps. Saute for 2 minutes then add the minced shallot and jalapeno. Saute an additional 2 minutes, stirring occasionally.

Add the chopped mushroom stems and saute until the mushrooms have given up most of their water, approximately 3 - 5 minutes. Add the Marsala and scrape up any browned bits attached to the bottom of the pan, allow liquid to completely evaporate.

Transfer mixture to a large bowl and add 1/2 of the Parmesan cheese, retaining the other half for garnish. Add bread crumbs and combine the mixture, stirring well. Allow mixture to cool slightly.


When cool, spoon a generous amount of the stuffing into each mushroom cap.

(The remainder of this recipe should be done at the final destination.)

Preheat a broiler. Top each mushroom with some of the remaining Parmesan. Place under a broiler to melt the cheese, depending on the strength on the broiler, this should take anywhere from 3 -10 minutes.

When the cheese has melted, serve.


This is a more involved recipe than the ceviche, but it's always been well received. One warning, this dish is very sensitive to the amount of liquid given off by the mushrooms so don't be afraid to use additional bread crumbs, you want a moist but not gluey consistency to the stuffing. Consider using Manchego cheese for a more Spanish/Mexican feel. Also, have some Tabasco on the side for those that like their appetizers a bit spicier.

That's it for now, until next time remember, you can do it, you can cook.