Saturday, August 14, 2010

oven roasted tomato slices with parmesan topping


Ingredients:
3 medium tomatoes cut into 3/4-inch slices
3 tablespoons mayonnaise
3 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 teaspoons finely snipped chives
1 teaspoon mustard
salt & freshly ground pepper

Directions:
Heat the oven to 400 degrees F. Arrange the tomatoes on a foil lined baking pan or on a broiler pan large enough to hold them in a single layer.

Combine the mayonnaise, 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, chives and mustard in a small bowl. Season with salt and pepper.

Spread the mayonnaise mixture on the tomatoes; sprinkle with the remaining 1 tablespoon Parmesan.

Bake the tomatoes 10 minutes, or until heated through.


Turn on the broiler; broil the tomatoes 4 to 6 inches from the heat source about 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon parsley; serve hot.

basil & walnut pesto


INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste


METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup
Can be frozen BUT do not add cheese till you thaw.

Warm Roasted Potato Salad




4 cups quartered unpeeled small red potatoes
3/4 cup Hellman's mayo
4 slices Bacon, crisply cooked, crumbled
2 hard-cooked eggs, chopped
1/4 cup green onion,chopped
salt and pepper to taste

Make It
PREHEAT oven to 425°F. Place potatoes in 15x10x1-inch baking pan sprayed with cooking spray. I like to toss them in a little veg oil here but it's not necessary.



BAKE 30 to 35 minutes or until potatoes are tender and golden brown, stirring after 20 minutes.
MIX dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes; mix lightly.
If I have fresh basil I like to chop some and add that in as well.
Serve warm or chilled.