Ann Marotto’s Fresh Tomato Pie

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  • FOR THE PASTRY
  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • FOR THE FILLING
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.

 

Caprese panino from Mario

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  • 2 tablespoons red wine vinegar or balsamic
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh oregano (roughly chopped)
  • 1/4 cup extra-virgin olive oil
  • 3 vine-ripe tomatoes (cores removed, thinly sliced into rounds)
  • 1 loaf ciabatta (cut lengthwise, cut into 6-inch pieces)
  • 2 balls buffalo mozzarella (about 8 ounces each, sliced)

BASIL PESTO

  • 2 1/2 cups basil leaves
  • 2 cloves garlic (peeled)
  • 2 tablespoons pine nuts (raw)
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese (freshly grated)
  • Preheat a grill pan or panini maker to medium heat.
  • In a large bowl, add red wine vinegar or basmalic, dried oregano, fresh oregano, olive oil, salt and pepper and mix to combine. Add the tomatoes and toss to coat. Set aside.
  • For the Pesto: in the bowl of a food processor, combine the basil, garlic, and pine nuts. Pulse and chop until almost blended. The resulting pesto will be a little chunky and not too wet. Pulse a few times to chop and combine. With the food processor running, drizzle in the olive oil until combined, The resulting pesto should be a little chunky and not too wet. Add the grated Parmigiano-Reggiano and pulse a couple times just to combine. Season to taste with salt and pepper. Set the sauce aside so that the flavors meld.
  • To build the sandwiches, lay out a top and bottom piece of ciabatta with the insides facing up. Spread some pesto on both slices of bread. On the bottom piece, add some mozzarella and dressed tomato slices. Top with bread. Brush the outside of the sandwich with a little olive oil. Place on preheated panini maker and close. Cook until golden brown and the cheese has slightly melted, about 3-5 minutes. Continue building sandwiches with remaining ingredients.
  • Tip: alternatively, cook the panini stovetop in a skillet or grill pan and press with a weighted object.

Eggplant Meatball Casserole Sarah Carey

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  • 1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
  • Coarse salt and freshly ground pepper
  • 2 1/3 cups breadcrumbs, preferably from a hearty Italian loaf
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese (1 1/2 ounces)
  • 1 small garlic clove, minced plus 2 cloves thinly sliced
  • 1 large egg white
    1 can (28 ounce) whole plum tomatoes, pulsed in food processor
  • Red pepper flakes
  • 4 ounces mozzarella cheese, sliced into 12 thin squares

Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.

    1. Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.

    2. Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.

    3. Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.

    4. Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.

Potato Stack (Scalloped Potatoes) from food52.com

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  • large russet potato
  • small red potatoes
  • tablespoons unsalted butter
  • pieces garlic cloves
  • teaspoons dried rosemary
  • 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
  • 1/4 cup whole milk, or 3 tablespoons skim milk
  • teaspoon whole peppercorns
  • teaspoons salt
  • Preheat oven to 400° F. Wash the potatoes thoroughly. Don’t be afraid to use a brush and some elbow grease. Let the butter warm up to room temperature.
  • Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it.
  • In a processor, add the butter, peppercorns, milk, 1/4 cup of the Parmesan cheese, garlic cloves, salt, and rosemary. Pulse the ingredients until the mixture is of liquid consistency. Transfer the mixture from the processor to a mixing bowl. Add the sliced potatoes to this batter and coat them evenly.
  • Place paper muffin cups in a muffin pan. Stack up the potato slices in the muffin cups. I like to alternate between the red and russet potatoes. Pour any remaining batter onto the potatoes. Sprinkle with the remaining 2 teaspoons of Parmesan cheese.
  • Place in the oven and bake for 45 minutes, or until the tops turn golden

 

Celery and Parmesan Salad from real simple

4 stcelery-parmesan-salad_300alks celery, thinly sliced, plus 1/4 cup celery leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon rice wine vinegar
 kosher salt and freshly ground black pepper
1 ounce Parmesan, shaved

Toss the celery, celery leave, olive oil, vinegar, salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.

 

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!