Monday, July 16, 2018
Sunday Supper is something I look forward to all week long. Cooking is how I relax. My youngest loves to help me in the kitchen too so it makes for a special time for us when he is in there with me.
In the summer, I find inspiration from our local farmer's market and seafood shop. Each week during my shopping, I am really looking ahead to the next week's meal. While I was on a mission for peaches and blueberries last week, I was drooling over all the squash and zucchini. Needless to say, you'll be seeing lots of posts featuring squash and zucchini this week. They accompanied our Chicken Piccata last night by simply being roasted in the oven with a drizzle of olive oil and a tablespoon of Nature's Seasoning blend.
I do my sauce differently than posted in the link for Chicken Piccata above. I melt 4 tablespoons of butter, half a cup of white wine two tablespoons of Parmesan cheese, the juice of a lemon and the slices of one cut up lemon. I bring to a boil, add parsley and then toss in some angel hair pasta (just enough to coat the pasta). I plate the pasta quickly so it does not absorb all the sauce, top with the chicken, fish one of the lemon slices out of the sauce to go on top the chicken and drizzle with remaining sauce.
Tuesday, July 10, 2018
It is hard to pass up fresh tomatoes at the Farmer's Market and my haul this week screamed to be made into a Tomato Pie. So, of course, I obliged.
2 1/4 pounds tomatoes
1 sweet onion
1 1/4 teaspoon salt
1 1 /4 teaspoon pepper
1 tablespoon olive oil
1/2 cup assorted herbs - I use basil, parsley and thyme
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 cup mayo
1 store bought pie crust or homemade pie crust
Slice tomatoes and sprinkle with 1 teaspoon salt. Let stand for 10 minutes.
Saute the onion in the olive oil with a 1/4 teaspoon of salt and pepper
Mix cheese and mayo together.
Dry tomato with a paper towel.
Mix herbs with a teaspoon of pepper.
Layer tomato on bottom of pie crust, sprinkle a bit of pepper, add the onion, another sprinkle of pepper, spread the herbs across top, use remaining pepper and then top with cheese.
Coot at 350 degrees for 30 minutes.