Tuesday, July 28, 2020

At the Table

It really surprised me, when I actually created a database of all the new recipes I've tried during quarantine, that they totaled over 50! I posted about my favorites in both May and June, so I figured why not just keep at it? There are also a couple of recipes that came out of my archives to make again, and they are so good that I figured I might as well share them here too.
  • Tomato Tart - from my mom's recipe file!
Pastry for single crust pie
3 large tomatoes -- cut into ½" slices
Salt to taste
2 Tb. Dijon mustard
3 Tb. chopped fresh mint
4 oz. Gruyere cheese - cut into 8 thin slices
2 eggs
1 cup heavy cream
Fresh ground pepper to taste

Line pastry in 10" pie or tart pan (I like an oblong tart pan with a removable bottom). Set in freezer 30 minutes.

Seed tomato slices; sprinkle with salt & place in colander to drain. After 30 minutes, remove tomatoes from colander & pat dry.

Preheat oven to 350°.With rubber spatula, spread mustard over bottom of tart shell & sprinkle with chopped mint. Top with cheese, then tomatoes. In bowl, beat together eggs & cream; season with salt & pepper & pour over the tomatoes. Bake till pale gold & custard is set, about 30 minutes. Let rest 10 minutes, then slice & serve. Though I like the Gruyere/mint version the best, you could also try substituting mozzarella & fresh basil.

So here are the best of the 'new' recipes I've been trying:

Back Pocket Pasta: Inspired Dinners to Cook on the Fly
  • Spaghetti Aglio e Olio with Sage - especially nice if you have sage in your herb garden.
  • Creamy Zucchini and Sausage - simple and easy with flavors we love.
Repertoire: All the Recipes You Need
  • The Greenest Green Salad - a new favorite; I just love the flavors & mix of ingredients.
  • Green Goddess Dressing - have made this several times - for the Greenest salad, plus I really like it on hard-cooked eggs.
  • Roasted Carrots with Burrata and Salsa Rustica - basically the reason I purchased this book - the salsa rustica is so bright & flavorful!

  • Candy Pork - I made a mess of the kitchen with this one, so do use a pan with high sides; but oh so delicious, even left-over.

Smitten Kitchen Every Day
  • Broccoli Melts - far exceeded my expectations!

Half Baked Harvest

Barefoot Contessa's Back to Basics
  • Tomato & Goat Cheese Tarts - actually I had made these before! Good as an appetizer or main dish.

  • Parmesan-Roasted Broccoli - took regular ole broccoli up a notch.
Dining In: Highly Cookable Recipes
  • Crispy Smashed Potatoes with Fried Onions and Parsley - another version of smashed potatoes; I love fried onions so really really enjoyed this one.
Oh! And kudos to hubby for making King Arthur Baking Company's Beautiful Burger Buns. Twice. So yeah, we've been eating well.


  1. Yuuuuuummmmmmm!! Everything looks so delicious. Thanks for sharing all of those recipes. So many great (and new) ideas.

  2. Your polenta fries look amazing, You've made some delightful recipes there.
    Great ideas! And our friends gave us fresh tomatoes which would be perfect in the goat cheese, tomato tart. I'm hungry again.

  3. umm do you do curbside pickup? LOL it all looks so delicious

  4. So many delicious recipes. That Candy Pork especially looks good - and your pizza. Yum!! I keep printing off new recipes to try, but somehow just keep making our favorites over and over again right now :)!

  5. Good for you to be so efficient as to track your recipes! I love the idea of a quiche, but a cook needs GOOD tomatoes for it to taste right. Florida tomatoes just don't cut it. I guess it's the difference between growing tomatoes in sand versus rich Iowa soil. Your cooking skills are impressive, Debbie! I'm so glad you enjoy that craft too.