Russian Tomato Gratin

I saw this recipe in the Food Day and had to get the recipe so I can try it sometime.

 

Published August 25, 2009 in The Oregonian Food Day

Makes 8 servings

"Russian" in this dish's name refers to cookbook author Patricia Wells' favorite tomato variety. Baking these gratins individually means they're only in the oven for 12 to 15 minutes, resulting in a fresh tomato flavor. Wells says she likes to make the egg, cheese and herb mixture a few hours in advance. The herbs beautifully infuse the mixture, making for a grand summer dish.

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
• 2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
• Fine sea salt
• 2 pounds firm, ripe tomatoes
• About 4 thin slices white bread, toasted

Instructions

Preheat oven to 375 degrees
In a small bowl, combine the eggs, ricotta, Parmigiano-Reggiano and summer savory. Season lightly with salt and whisk to blend. Set aside. (The mixture can be made up to 2 hours in advance, covered, and refrigerated until baking.)
Meanwhile, bring a large pot of water to a boil. Prepare an ice water bath in a large bowl. Core the tomatoes. With a sharp paring knife, score an X in the skin of the bottom of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, then remove with a slotted spoon and place in the ice water. Allow to cool slightly. Peel the skin from the tomatoes; discard skin. Chop tomatoes coarsely and place in a sieve set over a bowl to drain slightly.
Grease eight 8-ounce ramekins. Arrange the ramekins side by side on a baking sheet. Using a cookie cutter, cut the toast into eight 2 1/2-inch rounds. Place a round of toast on the bottom of each of the ramekins. Spoon the chopped tomatoes on top of the toast and sprinkle with salt. Divide the batter between the ramekins (batter will top but not fill ramekins).
Place the baking sheet in the center of the oven and bake until the batter is set and the gratins are golden and bubbling, 12 to 15 minutes. Serve warm or at room temperature, as a first course or as a side vegetable dish.
Variations: A tiny bit of cooked bacon or chopped ham sprinkled atop the bread before adding the tomatoes makes for a pleasant, heartier gratin. This can also be cooked in a single 10 1/2-inch (6-cup) round porcelain baking dish. Proceed with the recipe through draining the tomatoes. Arrange the toast on the bottom of the baking dish, trimming it to form a single layer, add the chopped tomatoes and pour the batter over the tomatoes. Bake until set, about 15 minutes.

From "The Provence Cookbook" by Patricia Wells

Asian Tofu and Brown Rice Salad

Earlier this month I went to a ladies charity poker party. Geeta brought this amazing salad which I had two large helpings of. Normally I don't like brown rice but this dish may convert me! She said she often substitutes the vegetables for what she has handy and needs to be used. At the poker party I remember there were pieces of broccoli and shrimp in the dish. I don't remember any yellow peppers that day but my guess is the secret is in the dressing.


2 Cups of cooked brown rice
1 yellow bell pepper
8 oz of snow peas sliced on the diagonal
2 cups mung bean sprouts
1 bunch of scallions
1 can water chestnuts sliced
1/4 cup raisins
1/2 cup cashew pieces
8 oz baked tofu medium diced
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1/4 cup tamari or soy sauce2 tablespoon toasted sesame oil2 tablespoon honey
1/4 cup canola/safflower oil

In a large bowl combine the rice, yellow pepper, snow peas, bean sprouts, scallions, water chestnuts, raisins, roasted cashews and tofu together.

In a medium bowl, whisk together grated ginger, rice wine vinegar, tamari, honey and sesame oil. When combined drizzle in the canola or safflower oil while whisking briskly.

Pour the dressing over the salad and toss. Let the salad rest for 15 miniutes to allow the rice to absorb dressing.

Gold Garden Seafood Restaurant

I like to go to Gold Garden Seafood restaurant for the "salt & pepper fish" and the "crab soup". The actual names of the dishes are below. 

There is a large sign out front which reads "Gold Coin" but here is the address.

3016 SE 82nd Ave.

Portland, OR 97266

Hours: 7 days a week 11:30 am - 11:00 pm

503-777-3399

The actual name of the dish I like is Pepper & Salted Rock Cod Fillet. 

Some other dishes that are underlined on my take out menu from my last time there are (I am unsure if I have had these or not as I usually go with friends and we eat family style):

Jin Sha Pork Chop 

Chinese Broccoli with Oyster sauce (I usually make this at home)

Dry Sauteed String Beans

Lettuce Wrapped with Shredded Chicken

Crab Meat with Fish Maw Soup (I always get this instead of standard egg drop soup)

El Trompo Red Salsa

This is the recipe for a red salsa I had at El Trompo in Mazatlán Mexico. At the time I couldn't place the chile used and thought it was a cousin to a chipolte. It was only moderately spicy which usually does not appeal to me but I had to have the recipe. This is what I was able to get from the waiter.

Chile Morita (dried)

Tomato sauce

The sauce at El Trompo was very liquidy (is that a word?)

Boil the Morita chilies until soft, mix in the tomato sauce. 

I haven't tried this yet but assume there must be some breakdown of the chilies prior to adding in the tomato sauce. Maybe puree them together? Maybe take the chiles out of the boiled water once soft, puree then add the tomato sauce?

Simple Greek Orzo Salad

My friend Stephenie sent this to me as a coworker has made this a couple of times for work potlucks.  She really likes it as it tastes good and is simple.  

Orzo pasta
Feta cheese
Fresh basil – finely chopped
Cherry or grape tomatoes – split in half

Dressing:
2 – 3 Tablespoons EVOO
Juice of about ½ lemon
Zest of 1 lemon
Salt
Pepper

Note: Measurements are approximate.  Dressing ingredients can be adjusted to taste.
Suggestions: to add Kalamata Olives to the salad

Banana Bread Recipe

I got this recipe from my friend Tran who tasted the finished product some time ago and was made by her co-worker Aileen. I am modifying the recipe to be the way Aileen normally makes it.

1/2 c. butter, softened

1 c. sugar

2 eggs, beaten

1 c. buttermilk

2 1/4 c. flour

1/2 t. salt

2 t. baking soda

1 t. baking powder

3 c. mashed bananas (really ripe bananas)

1 c. chopped nuts

Pre-heat over to 375 degrees, 350 for glass pans. Grease and flour a 9x5x2 baking pan.

Cream butter and sugar, add eggs.

Put the 2 teaspoons of baking soda into the 1 cup of buttermilk, stir. Add to the creamed mixture above.

In a separate bowl, sift flour and salt, add baking powder. Add to creamed mixture.

Stir in the mashed bananas. Stir in nuts.

Put in greased and floured pan. Bake for an hour. check at 50 minutes using a toothpick. When the toothpick comes out clean, the bread is done. It usually takes at least 60 minutes. You might want to cover the bread with foil so it doesn't burn the top. Do this AFTER you have the bread as brown as you want it on top (at about 50 minutes). 

This recipe works well if you want to double it so you have two loaves of Banana Bread.

Ken's Pizza

I was at a function last Thursday night and I thought I wrote down all of the the restaurant suggestions but my phone doesn't seem to have the note any longer. :( The good news is I remember one suggestion. A man named Ali suggested Ken's Pizza as a must. 

I really must try this place out soon.

http://www.kensartisan.com/pizza.html