Showing posts with label Lucy Burdette. Show all posts
Showing posts with label Lucy Burdette. Show all posts

Thursday, September 21, 2017

Baked Bananas with a Cuban Flair @LucyBurdette

a market in Havana


LUCY BURDETTE: You all are going to be reading a lot of Cuban recipes in the next year. I'll tell you why: The eighth Key West food critic mystery (coming out next summer with Crooked Lane Books,) takes place at a Havana/Key West conference. Hayley Snow's mother, Janet, has been awarded the catering contract and Hayley herself has been pressed into service for the weekend. I've just sent this off to the publisher--whoo hoo--and thought I would celebrate with this easy, sort-of-Cuban side dish.

Often in Cuba and in Cuban restaurants, fried plantains are found on the side of meat and rice dishes. But I discovered a version of this banana recipe in the Nantucket Open-House Cookbook by Sarah Leah Chase and loved it.(Confession: I don't love plantains.) And, it's a lot easier than frying individual slices of plantain, important if you are working on a lot of other dishes.

Ingredients


5 to 6 Bananas
Half a stick of butter
1 tablespoon fresh lime juice, or squeeze a half
1/3 cup brown sugar
2 tablespoons rum
Cinnamon sprinkle if desired

Heat the butter and other ingredients in a small saucepan. Pour over the bananas, that you will have laid out in a 11 x 13 pan. Bake at 375 for 12 to 15 minutes until the butter is bubbling and the bananas are just beginning to brown. That's it!

These were delicious with the pork roast that I'd made but I could see them going with a lot of other main dishes. They look like you've gone to a lot of trouble when they're really easy as pie. (Not piecrust, as Sheila would attest.)





Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...


Thursday, September 14, 2017

Magnificent (and Healthy!) Stuffed Peppers #recipe @LucyBurdette



LUCY BURDETTE: Before I talk about food, I wanted to acknowledge what a difficult week it's been for those in the path of Hurricane Irma. This included my beloved Florida Keys, though Key West itself sustained less damage than the islands further north. (And also in the Caribbean islands further south.) My heart is down there with the workers who are trying to restore phone, electric, water, and sewer service--and with all those anxiously awaiting news of their homes and businesses. I'm hoping and praying that life can return to something like normal soon on that magical spray of islands...

Now back to food...Two things happened this week that led me to this particular post. First, our green peppers began to ripen in the garden. Aren't they gorgeous? And second, in my quest to slowly clean stuff out of my closet and drawers, I found an old cast iron frying pan that came from my dad. He worked for International Nickel Company his whole career, and he was very proud of the nickel plating on this pan. I did not take care of it the way my sister does with her cast-iron pans, which is to say, don't wash them with soap. Instead, clean them with water and then oil them. You can see the logo on the back of the pan testifying that it came from the Griswold company in Erie Pennsylvania. Apparently they stopped making these in 1957, and it seems as though I have a collectors' item. So I thought I better start using it! (Even if I've possibly ruined the finish.)

I have a recipe for stuffed peppers which both John and I have loved. Unfortunately it's fairly high in sodium because of the sausage and the spaghetti sauce that I used to choose. And don't forget the cheddar cheese! If you're not concerned about sodium, you can find that recipe here. It was also a favorite of my mother-in-law. 


Meanwhile here are the instructions for this updated version, which was also delicious. 

Ingredients

5 to 6 large green peppers
One large or two smaller onions, chopped
One hot pepper, diced
Handful of fresh basil, shredded
24 oz spaghetti sauce (Mine came from a local store, Bishops, and has only 140 mg sodium 
per quarter cup)
1 teaspoon Worcestershire sauce
Half cup rice (I use brown)
Half cup water
1 to 1 1/4 pounds ground beef

Brown the beef and set it aside to drain. Add a dollop of olive oil to the pan and sauté the chopped onions, Hot pepper, and rice for a few minutes. Add the sauce, the water, the beef, and the Worcestershire sauce, and sliced basil, and simmer this until the rice is soft, half hour to 45 minutes depending on the brand you use.

Slice the peppers lengthwise, and take out the seeds and webbing. 


Place them in a greased 9 x 13 hand. When the beef mixture is ready, fill the pepper shells with the sauce and top with a little grated Parmesan if you desire.Bake at 350 for half an hour or until the peppers are soft and the stuffing bubbly. Here's the whole photo review:


chopped peppers, onions and basil

Everything is browning
simmering in my father's pan
Stuffed and ready to bake
Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Monday, September 4, 2017

Around the Kitchen Table - Unusual Food Pairings







Welcome to Around the Kitchen Table, our monthly chinwag!  We look forward to the conversation with you today (and always).  Be sure to leave a comment today and you may win this terrific Mystery Lovers Kitchen tote bag.  Be lucky and have fun!

Recently I was doing some research into unusual food pairings. Amazingly, many of the articles on the subject list foods that make perfect sense to me. Who hasn't had peanut butter and jam on a bagel? After all, bagels are bread. A lot of the pairings seemed to be the silly things we eat when someone forgot to go to the store, like cream cheese on Oreos, and marshmallows in popcorn.

But I found some oddball combinations, too. Apparently, there really is such a thing as dill pickle ice cream. Has anyone tried it? Or how about Elvis's favorite peanut butter sandwich with banana and bacon? So many of the unusual combinations matched a sweet with something salty. Peanut butter and tomato sandwiches? French fries dipped in milkshakes? Potato chips in your sandwich? Pancakes instead of bread to make a sandwich?



My mom used to make German pancakes for dinner. She served a big salad first, and then I was allowed to eat my pancake (slightly thicker than a crepe) with sugar sprinkled on it and rolled up like a crepe. I still remember that lovely crunch of the sugar. My parents ate a fruit compote with theirs but sugar was all I wanted. The combination wasn't nearly as weird as my parents allowing me to do it!

What strange food combinations have you tried?


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LUCY BURDETTE: You've reminded me that my best friend and I used to eat sandwiches with gherkins and potato chips layered right in. They were delicious! Right now I'm on a serious kick with candied pickled jalapenos. I originally bought them to dress up July 4 hot dogs (no sodium in them at all!) After seeing my son-in-law chop them up and toast on cream cheese and bagels, I've been obsessed. Today I had them sprinkled over avocado toast with sliced radishes. Makes my mouth water...These are made by the Backyard Food Company in Rhode Island...


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Sheila: While I was a very cautious eater as a child (heck, the categories of food on my plate couldn't even touch each other, and I had to eat the protein first, then the starch, and finally the veggies), I've lost all my food inhibitions now. Sometimes it's easier when you travel in foreign countries, because you don't know what it is you're about to chew on, only that it smells good. In the Yucatan I sampled turtle, conch, and corn ice cream. In Australia I discovered that they put sliced beets in all take-out sandwiches, which gets kind of messy and turns the bread pink. In Washington DC I discovered sliced octopus with smoked paprika--first time I'd eaten either, but I've kept a large container of smoked paprika in my pantry ever since.


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Victoria Abbott aka Mary Jane Maffini The top of my head is blowing off with this topic!  I do have to say though, according to some, Canada's alleged national dish is POUTINE.  And what you ask is poutine?  It's a French Canadian creation that pair fresh French fries with cheese curds (lots available locally) and gravy.  It looks like road kill (I'll spare you a photo) but the taste it's unbelievably yummy.  Running a close second is a new to me product: chocolate coated potato chips.  Should this be legal?  I don't know, but I think it would give heroin a run for its money.  Just sayin'.  Think before you take that first bite! 


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Linda Wiken I used to love, as my Sunday morning breakfast treat, waffles with butter, real maple syrup, and a fried egg on top. Of course, there had to be a runny yolk involved! What a tasty mouthful that was. I'm glad you've asked this, Krista because I had forgotten all about my concoction. I'll have to give it a try this Sunday and see if it's still as yummy as I remember. And you know, because it's real maple syrup, thanks to my friend who does the entire tapping and distilling process at his lot, there are no calories!


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chocolate cheddar ice cream
Daryl Wood Gerber:  Krista, I adore french fries dipped into my milkshake. I have also eaten a chocolate omelet with sour cream on top. That was a specialty at the Egg and Eye restaurant (since closed). I never thought I'd like cheese with jam, but after writing the Cheese Shop Mysteries, that has become a go-to match for me and for my family. It makes for such a pretty cheese platter, as well. I've always liked cheese with apples and grapes, but jam? It hadn't occurred to me. I have tried bacon fudge, and bacon ice cream. I haven't tried (nor will I) pickle ice cream. I've heard of garlic ice cream but haven't tried that yet. I love salted caramel ice cream, so the sweet and savory do work for me. Oooh, maybe salted caramel ice cream with bacon?? Oh, yeah, I've got to try this! I made chocolate cheddar ice cream and shared that recipe here on MLK. It was delicious!


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Cleo Coyle: Great topic, Krista. Marc and I are always intrigued by oddball pairings—our own included!
Fudge and Fried Chicken for Christmas?
See our oddball holiday blog post here.
On the foodie front, the subject reminds us of one of the strangest food pairing posts we ever did. Fudge and Fried Chicken, as it turns out, is a tasty combination! You can see the post here, which came about after we learned that KFC fried chicken has become a wildly popular Christmas dinner in Japan. (No kidding, it’s so popular they place orders far in advance. The post explains how this foodie phenomenon came about.) The chocolate fudge, on the other hand, was a yuletide tradition in Marc’s family, so we combined the two for our holiday post. Of course, Fried Chicken and Waffles has been a beloved combo for years. As a soul food dish, it’s served at two famous Harlem restaurants: Sylvia’s and Amy Ruth's. We even paid tribute to the Amy Ruth's in one of our Coffeehouse Mysteries (Once Upon a Grind). The head chef there once said her secret to a great batter is praying before she cooks. The Amish would agree with that! They also have a version of Fried Chicken and Waffles, which they serve covered in gravy. The soul food leans toward maple syrup. That sweet and salty combo with the drizzle of syrup all over the crunchy waffles and fried chicken batter makes for truly amazing eating!

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PEG COCHRAN: My mother and grandmother also made us German pancakes, Krista! Only we had ours filled with cottage cheese that they added sugar, cinnamon and a raw egg yolk (can you imagine??) to. Then of course, sugar on top. I've eaten a lot of strange foods--like durian in Asia--but not so many odd combinations. I guess chili chocolate might be one of them. The combo of spicy/hot with the sweet and creamy really floats my boat! One time I also made chocolate chip cookies with bacon--they were good but then bacon anything... I also put 2 teaspoons of cocoa powder in my chili. And this weekend my granddaughter Camille created her own interesting combination--two waffles with peanut butter and marshmallow fluff between them. We've christened it "The Cami."
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Leslie Budewitz: Ha! Looks like I'm the first of the Kitchen Crew to flunk our Table Talk! I honestly can't think of any odd food pairings I enjoy -- and Mr. Right tells me putting salt on chocolate no longer qualifies, and dipping my fries in mustard never did qualify. In fact, he compliments my ability to pair salads, main courses, and wine in good flavor combinations. (He, on the other hand, will happily combine leftovers I think have no business getting any closer to each other than sharing a shelf in the fridge -- chili and turkey, topped with salsa, or gravy, in a tortilla? Mmm, no thanks!) Like several of my blog sisters, I love discovering new foods when I travel -- we'll talk about that next month -- but combos? Oh, yay -- I finally came up with one. At Bistro Paul Bert in Paris, we ate a chocolate torte with creme anglaise and a basil sauce. A bit odd, yes? And simply divine! Hmm, we have basil. How will it go with Tillamook's Oregon Hazelnut and Salted Caramel Ice Cream, served with my very own Chocolate-Cabernet Sauce? Come on over and we'll try it!


What strange food combinations have you tried?

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Thursday, August 31, 2017

Fresh Tomato Tart #recipe @LucyBurdette



LUCY BURDETTE: I was thinking of making a southern tomato pie, a la Paula Dean, as our tomatoes are coming in thick and fast. But reading the recipe, a cup of mayonnaise? And all that cheese and butter and salt? Fortunately, an email came into my inbox from David Lebovitz, and he had a link to a rustic tomato tart. And then I remembered a high calorie version I'd prepared with puff pastry. I decided I could combine the three and hopefully come up with something delicious. I used David Lebovitz's tart dough (though with less salt,) which is easier than a piecrust. And the whole thing is less overwhelming than a Southern mayonnaise pie!

Ingredients

Two large ripe tomatoes, sliced thinly
Fresh basil, as much as you please (8-12 leaves), sliced
One shallot or a bunch of green onions, chopped
About 3/4 of a cup grated cheese (I used the end of a fresh mozzarella ball and some Swiss)
Grated fresh Parmesan for the top
2 tablespoons mayonnaise (or even less)
2 teaspoons mustard of your choice (I used my favorite Kozlic's Amazing maple)
Several drops or more Tabasco

For the crust

One and a half cups flour
4 1/2 ounces unsalted butter
Pinch of salt
One large egg
2 to 3 tablespoons cold water

Cut the butter into the flour. I did this using my food processor. Mix the egg with 2 tablespoons of water and beat together. Add this to the food processor and pulse until the batter holds together. Here's where you can add more water if you need, I did not. Roll this out between a sheet of parchment paper on the bottom and a piece of waxed paper on top. And transfer it to a baking sheet on the parchment paper and peel off the waxed paper.

Mix mayo with mustard. Spread the mayonnaise mustard mixture onto the bottom of the tart, leaving the outside edges bare. Arrange the chopped shallots over the mayo, followed by tomato slices and basil. Sprinkle the cheese over the top and fold in the edges. Bake at 385 until brown and bubbly, 30-35 minutes.










Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, August 17, 2017

Strawberry Sorbet with a Hint of Mint


LUCY BURDETTE: We had the most incredible crop of strawberries this year. We couldn't keep put up with eating them, so we froze quite a few, mixing in a little sugar. I wanted to use some before they became afflicted with freezer burn and ended up in the compost heap. Since we were about to celebrate John's birthday with his favorite chocolate cake, I found a recipe for strawberry sorbet on the eatingwell.com website, which I tweaked with less vanilla and some mint. I thought it would be a treat for the people who don't eat chocolate, and a nice touch added to a slab of cake!

Ingredients

6 cups strawberries, washed and hulled
1/2 cup water
1/2 cup sugar
1 teaspoon vanilla
I squeeze of lemon
A sprig of mint




The strawberries you use for this recipe can be fresh or frozen. If frozen, let them thaw enough to separate. But make sure they are delicious, not the cardboard kind you get out of season. Grind the strawberries in a food processor until smooth.




Meanwhile, in a pan, combine the water, sugar, vanilla, lemon, and mint. Heat the mixture and simmer until the sugar melts. Discard the mint.




Stir the sugar mixture into the strawberry mixture and refrigerate for several hours until very cold.

Prepare in your ice cream maker as the manufacture directs. We loved the hint of mint!



I found with using frozen strawberries that I probably could have done without the ice cream maker step by freezing the mixture briefly. I don't think this would work with fresh strawberries, but let me know if you try it. If you freeze this overnight after making, it will come out hard as a rock, so let it thaw for a bit before serving.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...









Monday, August 7, 2017

AROUND THE KITCHEN TABLE: CHAOS IN THE KITCHEN #GIVEAWAY


Welcome to Around the Kitchen Table, our monthly chinwag!  We look forward to the conversation with you today (and always).  Be sure to leave a comment today and you may win this terrific Mystery Lovers Kitchen tote bag.  Be lucky and have fun!

VICTORIA ABBOTT aka Mary Jane Maffini: My husband mentioned recently (in the kindest possible way) that when I cook, it's as though there's been an explosion in the kitchen. I would have taken great offense if a) it wasn't true some of the time and b) he didn't always volunteer to do the clean up.  He added, "It's mostly when you bake."




The evidence was clear.

I do my best to be neat, line up the ingredients in the order of use and put each one away when it's been added.  But all it takes it a few extra visiting dogs or hot and cold running relatives or (shudder) CNN blaring in the background and all is lost.  Until the clean-up crew, that is.  Except for the time there was tea on the ceiling.

For some reason, my hubby and my brother are both creative but neat cooks.  Me, not so much.

Of course, we're almost always happy with the results and the kitchen does recover whether I do it or he does.  Still, I dream of a neater future.

So what about you? Or you precise and disciplined? Or more like these exploding stars? Do you pick some dishes because they don't make a mess?  Pull up a chair and share your tips and your foibles. That's what we do around the kitchen table.

Leave  a comment and you may be the winner of TOO HOT TO HANDLE: a Fiona Silk mystery in which there's lots of chaos in the kitchen.  Be very afraid! 



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From DarylMy kitchen is often a mess when I cook.  I do my best to keep it tidy but I simply can't. I stack things
The BEFORE picture!  HA!
up. I set them in the right order. And still I feel crowded. I've got the cutting board here, the mixing bowl there. I recall a lovely disaster at Thanksgiving--our first year in our new house in Los Angeles--and I wasn't comfortable with the oven and stove and the layout. It takes time to do the dance, you know?  Anyway, my stepdaughter wanted to learn to make mashed potatoes. With all 14 of the family hovering in the kitchen!!!  I got distracted. The pot of boiling milk and potatoes boiled over. What a mess! Plus I dropped a tray of stuffing on the floor. My nephew laughed his head off!  Rarely do they see me flustered, but that night - oy!



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Linda here:
 I like to think of myself as being neat, tidy and well-organized. Okay, I like to think a lot of things about myself but a lot of it isn't true--sexy, svelte, super smart...you get the picture. So, this question that Victoria poses is very disturbing. I have to 'fess up and come clean, because it's a sure thing my kitchen counters won't be after a cooking session. And don't get me started on baking because that's when the flour settles like that fine coating of dust when drywall is being erected. I actually start out on the right track. I try to pre-measure or slice and dice everything possible so those dishes can be stacked out of sight in the sink or maybe even washed and dried. It's when the nitty-gritty starts and the clock is ticking that my cleaning karma disappears. I like to believe that my problem is not enough counter space but that's not going to change, so I better change me. Start with all un-essentials cleared away; stick to the allotted space; do only one thing at a time (a biggy for me to change); and, then proceed in an orderly progression through the directions. Easy, right? So what goes wrong?




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From SheilaI'm just back from Ireland, where my kitchen is about the same size as the one I had in my first apartment a very long time ago. A stove (or cooker) and a shiny new stainless steel sink eat up about half the counter space, and a microwave claimed the corner. So I have to think very strategically about what needs to be chopped and ready to go into a dish, and I definitely have to clean up as I work, and put things away (in the teeny-tiny refrigerator). The stovetop has flat electric burners, so I have to be careful about putting anything down on them because you can't tell if they're still hot. And I still haven't figured out how recycling works over there. Yes, there is recycling--that's the good news--but in which categories? And I swear my handyman said something about tossing the biological (food) by-products out into the back yard for the local animals. I'm not sure whether he was kidding. I did make an effort to hang up as many cooking items as possible, but it's still a challenge.



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the compost pile last night after soup-making

LUCY BURDETTE: Hmmm, I bet my hub would disagree on this, as he's usually the clean-up batter--but I try to be neat! But cooking can be a lot of work, right? Especially if you're using a food processor and a chopping board and more than one pan at a time, which is usually the case. And tasting and photographing...good heavens, that's what sous-chefs are for, isn't it MJ?



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PEG COCHRAN:  I find that my mess tends to expand depending on the space available to me. In my first house, the kitchen was small and the counter space limited. But then we moved and I had a much bigger kitchen and more counter space and my mess expanded like my stomach after Thanksgiving dinner. Speaking of Thanksgiving dinner...that one meal creates more mess than anything else I cook all year. Pots, pots, pots absolutely everywhere. Every single serving dish soaking in the sink, every kitchen utensil spread around the counter. It makes me shudder just to think about it!



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LESLIE BUDEWITZ: I'm definitely a clean-as-you-go cook. Fortunately, so is Mr. Right, since we often cook together in a small kitchen with one sink. No doubt my tendency toward kitchen tidiness came from my mother, a woman with a strong innate desire for order! Since I've been part of MLK, photographing recipes as I cook, I've returned to her habit of getting out all the ingredients before any chopping or mixing. And with the exception of the lovely farmhouse I lived in for 8 years, remodeling as I went along, I've always had a small kitchen. 

But I will admit one foible that leads to extra dishes: When a salad, a vegetable dish, or a casserole involves a lot of ingredients to be mixed together, I consistently fail to properly estimate the size of bowl needed. I might switch bowls, or pots, twice to get the right one. Happily, we share the dishwashing, too!




CLEO COYLE: We have a New York City kitchen (yep, tiny!) but we love to cook, so Marc and I learned the hard way to clean as we go. Not that a mountain of mess isn't possible on a busy day, it just leaves us with zero counter space and pots and pans piled high as the Empire State building. 


Coffeehouse Mystery #1
Click here to learn more.
Truth is, our situation inspired us to write a similar one for our characters in our first Coffeehouse Mystery, On What Grounds. Our amateur sleuth, Clare, also has a compact New York kitchen. When she attempts to fix a special dinner for her young adult daughter and the girl's new boyfriend, her ex-husband insists on "helping." The result is a little crazy and a little comical. But you have to have a sense of humor when you measure counter space by inches instead of feet. Happy cooking, everyone. May your servings be big and your mess be small! Love, Cleo




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KRISTA DAVIS: I'm so glad that I'm not the only one. But Mary Jane, I truly can't recall anything landing on the ceiling! I have a bad habit of forgetting about rice, which means it boils over. It's not so much that I forget, but I walk away to write and my mind is elsewhere. I now keep a timer on my desk to remind me that I need to check on it.

You never know who might be in the kitchen sink!
I try to be organized but somehow everything spreads. And countless other items land on my kitchen island adding to the clutter. All the vitamins and jars of dog cookies, for instance. Right now there are seven giant yellow squashes taking up a lot of real estate on the counter.

Unless it's something that needs to be rolled out (let's not even mention huge quantities of Christmas cookies—oy!), I'm least messy when baking. I learned a long time ago to put out an old dinner plate, a large spoon and a knife. That gives me a place for the paper that wraps the butter, eggshells, and all kinds of utensils that need to be washed, and keeps me from running around the kitchen for every little thing.

One of my very favorite cakes is Dobostorte. It's seven layers and a labor of love, so I don't bake it often. But those seven layers require a lot of room!


Don't forget to leave  a comment! You may be the winner of TOO HOT TO HANDLE: a Fiona Silk mystery in which there's lots of chaos in the kitchen.  Be very afraid!  
(PS remember to leave your email address so we can contact you if you win.)

Thursday, August 3, 2017

Summer Spring Rolls #recipe @LucyBurdette

LUCY BURDETTE: My sister and I were talking about the problem of lunch a couple weeks ago.  What can you fix day after day that is healthy and delicious? Do you have this problem too? We happened to order some spring rolls as a snack while at a wedding, and I thought they would be fun to try--especially since we have so many good vegetables available right now. I tried two sauces, one bottled sweet and spicy sauce from the Ginger People, and the other a homemade peanut butter ginger sauce. We really loved the peanut butter version most.

Ingredients for the sauce

Three scallions chopped
1 inch fresh ginger peeled and chopped
3 tablespoons good quality peanut butter
1 tablespoon cider vinegar
1 teaspoon maple syrup, or to taste
1 teaspoon low-sodium soy sauce
1 to 2 teaspoons Siracha or other hot sauce
2 to 3 tablespoons water, to thin

Sauté the scallions and ginger in a little olive oil. You could also chop up a garlic clove if you wish. Add the peanut butter, the vinegar, the syrup, the hot sauce, the soy sauce and stir to combine. Add water to thin it to your desired consistency. Set this aside.

Ingredients for the rolls (this is very flexible!)

Rice paper wrappers (found in Asian section of the grocery store)
Shrimp (or tofu, though my hub says ick to that)
Cucumbers
Mango or avocado or even peaches
Carrots
Chopped mint, cilantro, or basil
Sprouts or lettuce or arugula or spinach

Clean and cook your shrimp and set aside. Cut the soft vegetables into lengthwise strips. Shred the carrots. Chop the herbs.

To prepare the rolls, soften the wrappers one at a time in water for 20 to 30 seconds until limp. Spread the first one out on a damp paper towel. Layer the ingredients in as the spirit moves you. You could add a drizzle of the peanut butter sauce to these ingredients, or you can serve the sauce on the side as I chose to. Wrap the ingredients together by folding in the top of the wrapper, then the sides, and then roll it up. Serve them right then and there or refrigerate under a damp paper towel until ready.



laying out the ingredients

Starting the sauce

Everything ready to go


layering it all on

aren't they cute??

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...


Thursday, July 20, 2017

Roasted Tomato #recipe @LucyBurdette

LUCY BURDETTE: you may be scratching your head and saying why, why Lucy, do we need to roast tomatoes? We have been waiting all year for fresh tomatoes and we want to eat them exactly as they are. My answer? If you have a garden, or a neighbor who has a garden, or you haunt the local farmers market, you may find yourself with a tumult of tomatoes--way more then you can possibly eat before they start to go bad. And at that moment, you will thank me for this recipe! (Which is really more of a suggestion or a reminder than it is an actual recipe.) Once the tomatoes are roasted, you can freeze them in batches for soups and sauces, where they add a rich deliciousness to the flavor...

Ingredients

A tumult of tomatoes
Olive oil
Salt or garlic as you wish

Cut the tomatoes in halves or quarters, depending on their size. Toss them with olive oil and a sprinkle of salt or fresh garlic, as you wish. On a large sheet pan, prepared with oiled parchment paper, lay the tomatoes out.




Roast at 350 until collapsed and beginning to brown. This could take 2 plus hours, depending on the size of the tomatoes. You could add herbs such as thyme or basil, but I would do that later in the cooking process so they don't burn.


That's it! Stir into pasta, or add into soup instead of canned tomatoes, or serve on their own as a delicious side...


Now, did you post an entry to our 7th anniversary contest? It's so easy and the prizes are amazing. Here's the dope...

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...