Simple yet stunning, this tomato galette turns juicy, ripe tomatoes into a satisfying, delicious meal. Gouda and smoked mozzarella provide a rich, slightly smoky backdrop to the bright tomato flavor.
With bacon and cheese tucked in the center, this savory noodle cake tastes delicious topped with fresh summer tomatoes. This simple, flavorful recipe is easy to prepare. It’s a great way to use up leftover spaghetti, too!
Ironically, a vegetarian cookbook provided the inspiration for this cheesy bacon noodle cake recipe. I must have been thinking of my vegetarian friends who make an exception for bacon when I set out to prepare it. Somehow I found myself compelled to crumble leftover bacon and layer it with mozzarella in the center of the basic, unfilled noodle cake.
Oh, thank you, contrary vegetarians!
There’s just something about bacon that transforms a simple recipe into something extraordinary, and this noodle cake is no exception. Ever since I first made it years ago, it’s been one of the most requested meals at our house….
This Chicken Pot Pie recipe produces a rich, flavorful dish full of hearty vegetables and loads of meat. It’s a perfect use for leftover chicken or turkey.
Just once I made chicken pot pie the hard way. I roasted a chicken, picked all the meat off the bone, and then simmered stock from the remaining carcass. After all this work, I still needed to start prepping vegetables, cooking the filling, and mixing up pastry dough….
Roasted tomatoes really shine against a backdrop of rich caramelized onions, nutty Gruyere cheese, and flaky pastry crust in this tomato & onion tart recipe.
Home grown tomatoes, home grown tomatoes What would life be without home grown tomatoes? Only two things that money can’t buy That’s true love and home grown tomatoes It’s playing on a constant loop right now since I’m popping little tomatoes in my mouth just as quickly as the plants produce them in these golden days of summer. Tomatoes are like candy, only better, since you can eat them all you want without any of the sugary guilt. While the zucchini harvest sometimes requires creativity, disposing of an abundance of tomatoes poses no such challenges. There’s no scarcity of dishes that give summer tomatoes’ sweet, bright flavor center stage. On bread or pasta, there’s really nothing finer than chopped fresh tomatoes tossed with basil and olive oil. And as far as lunch goes, what’s better than thick tomato slices tucked in a sandwich along with bacon and lettuce? When I’m feeling the need to get more elegant, though, I make tomato & onion tart.
Blue cheese, sauteed leeks, and wilted spinach provide a savory backdrop for thinly sliced apples in this Blue Cheese Apple Tart.
In the past several weeks, we’ve canned three giant batches of applesauce. We’ve produced several dozen apple cinnamon rolls. We’ve added diced apples to dishes of all kinds, including the stuffing for our Thanksgiving turkey. And, of course, we’ve made apple pies.
We still have apples.
When you live in a small house, having a lot of apples causes logistical problems. The laundry basket that we filled with apples still sits in the middle of our tiny kitchen. I keep moving it around so I can sweep the floor. Someone trips over it at least once a day.
I’m not complaining. I like apples….
These Savory Pumpkin Hand Pies deliver their thyme-laced pumpkin, Gruyere, and leek filling in a tidy, hand-size package that’s almost too cute to eat. Happy Halloween!
Catalogs seem to multiply in my mailbox these days. You know what I’m talking about — that endless supply of glossy pages parading seasonal items like bronze pumpkins vases and decorative metal skulls, not to mention berry-and-pine cone-topiary Christmas trees and reindeer-Santa-and-sleigh stitched throw pillows.
I try not to think about the trees that sacrificed their lives for this visual onslaught. A visual onslaught that, without fail, portrays its melange of holiday items in spacious and spotless living spaces about as far from my reality as life can get….
This Skillet Polenta with Tomatoes and Goat Cheese recipe is simple and delicious. Top freshly-made polenta with sun-ripened tomatoes, garlic, herbs, pine nuts, and lots of cheese and roast it in your oven for a simple, delicious meal.
We’ve grown close to amazing friends in each spot. Happily, scientist friends we’ve met along the way have similar geographical requirements, and so, not so coincidentally, we often find ourselves together again in a different beach town.
When we lived in Santa Barbara, CA, our friend Carrie and her husband moved there from Pacific Grove, CA, — our former home — after she finished her Ph.D program. Carrie headed south before her husband and stayed with us while she looked for a place for to live. The first day she arrived, she offered to make us dinner….
Sweet caramelized onions, rich candied bacon, and nutty, smooth Gruyere cheese all wrapped up in flaky crust combine perfectly in this Candied Bacon and Onion Tart.
My daughters hate onions. The presence of onions in breakfast, lunch, or dinner sets off moaning and groaning, so I’ve become adept at disguising them. In macaroni and cheese, for example, I caramelize them, puree them, and then mix them into the sauce. As long as no one mentions onions, the girls love my macaroni and cheese.
On its own, the bacon hit the jackpot. Eliza and Tessa nibbled bacon “candy” as I prepped dinner. I finally had to cut them off so I’d have enough for dinner.I crossed my fingers that the bacon’s sugar-coated charm wouldn’t turn cloying in the tart.
At dinner, Eliza and Tessa ate like I’ve never seen them eat before. And after they’d each scarfed down one slice in nothing flat, they both asked for seconds. And those onions? They never even came up, not even once. Keep it quiet, would you?
Candied Bacon and Onion Tart
Inspired by Epicurious.com.
1 1/4 cup all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon salt
1 1/2 sticks cold, unsalted butter, cut in 1/4-inch pieces
1/4 cup ice water, strained
6 thick-cut bacon slices
3/4 cup brown sugar
1 teaspoon smoked paprika
2 medium onions, thinly sliced
2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups heavy cream
3 large eggs
Salt and pepper, to taste
Generous pinch of ground nutmeg
1 cup packed, grated Gruyère cheese
Whirl dry ingredients for crust in the bowl of a food processor. Add half a stick of the butter and process until you no longer see chunks. Add remaining butter and process briefly, leaving chunks the size of peanuts. Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a couple of teaspoons more water and whirl briefly. Turn out the dough onto a large piece of plastic wrap. Use the plastic wrap to help you create a large, flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for at least 30 minutes.
Preheat oven to 400° F and place the oven rack in the top half of the oven. Line a rimmed baking sheet with foil and place a rack on top of the foil. Mix brown sugar and smoked paprika in a small bowl. Sprinkle about half the mixture evenly over the tops of the bacon slices. Press sugar firmly into the bacon; turn bacon over and repeat. Lay the bacon slices on the prepared rack. Bake for 15 to 25 minutes, until bacon has cooked to desired crispness. Set aside to cool. Once cool, chop bacon into bite size pieces.
While bacon is cooking, heat two tablespoons of butter in a large skillet over medium heat. Add onion and sauté until deep golden brown, about 20 minutes. Add white wine and cook until it has evaporated.
Whisk cream, eggs, salt and pepper, and nutmeg in small bowl to blend.
Roll out dough into a 13-inch circle. Transfer to an 11-inch tart pan with removable bottom set on a baking sheet. Fold the dough’s overhanging edge down inside the tart pan–pressing gently to help it adhere–so its top edge is even with the top of the tart pan. Spread onions over the bottom of the crust. Add bacon and then cheese. Pour the egg and cream mixture over the top.
Bake on the middle rack at 400° F until the tart is puffed, the filling is set, and the crust is pale golden, about 25 to 30 minutes. If the filling begins to brown too much for your liking, slide a baking sheet on the top rack of the oven to diffuse the heat. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.