Tag Archives: tomato pie

Everyday Life: Weeks 30-33

The last few weeks in photographs:

Numerous days of thunderstorms lacking rain, meaning lots of fires.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Jalapeno mac and cheese plus salad.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Aloha puppy.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Pizza night!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Summertime means blended peppermint matcha lattes.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Fresh blueberry buttermilk pancakes with huckleberry syrup.
Forbidden Rice Blog | Everyday Life Weeks 30-33

A few weeks ago, this cat showed up at our house. We realized she was living under the house and were pretty sure she was pregnant…
Forbidden Rice Blog | Everyday Life Weeks 30-33

After about a week, we got her into the house, named her Millie, decided she is most definitely pregnant… and it’s a current adventure.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Garden goodies!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Silas asked for “real” fried chicken one night, so we made fried chicken strips.
Forbidden Rice Blog | Everyday Life Weeks 30-33

My sun sparkler sedum bloomed :)
Forbidden Rice Blog | Everyday Life Weeks 30-33

Husband(s).
Forbidden Rice Blog | Everyday Life Weeks 30-33

Veggie bacon, egg, cheese and avocado on sourdough.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Teeths!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Veggie tacos — yaaaas!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Silas had his first ever week-long camping experience. He went to a basketball camp about 4 1/2 hours from home.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Forbidden Rice Blog | Everyday Life Weeks 30-33

Every day living around here includes things like regularly cutting pigeon toenails.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Traditional eggplant parmesan with homegrown eggplants and homemade marinara.
Forbidden Rice Blog | Everyday Life Weeks 30-33

She seems to be enjoying indoor living. (And after a week of hellish litter box training, she’s much more enjoyable to have indoors!)
Forbidden Rice Blog | Everyday Life Weeks 30-33

Teriyaki vegetarian (Quorn) chicken one night.
Forbidden Rice Blog | Everyday Life Weeks 30-33

I love the color of these tomatoes — they make me happy every time I pick some!
Forbidden Rice Blog | Everyday Life Weeks 30-33

A little bit of Hawai’i in my backyard.
Forbidden Rice Blog | Everyday Life Weeks 30-33

“Wicked Tuna” at Sammich, with house-poached Oregon albacore, jalapeños, housemade bacon, sprouts and avocado. SO GOOD.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Making friends.
Forbidden Rice Blog | Everyday Life Weeks 30-33

A late night dinner. Marinated + grilled eggplant topped with basil, fresh tomatoes, feta, and olives.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Early morning in Southern Oregon.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Brunch! Sourdough french toast with fresh bananas.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Tostada!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Meow.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Vegetarian friend chicken sammiches.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Shakshuka with garden tomatoes for brunch one day.
Forbidden Rice Blog | Everyday Life Weeks 30-33

My garden makes me happy.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Eggplant sammiches garlic basil vegenaise, fresh spinach, tomatoes, fresh mozzarella, caramelized onions, and balsamic reduction.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Homemade Indian food.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Out in the middle of nowhere.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Burrito bowls.
Forbidden Rice Blog | Everyday Life Weeks 30-33

Well, I saw a post on a local community/discussion board Friday afternoon. Then Silas’s sister tagged me in said post, inquiring whether or not I wanted another pigeon. The post described an injured pigeon that was downtown on a staircase, bloody and unable to fly. It also mentioned that the local wildlife rehabilitation center didn’t accept pigeons (though they’d readily come euthanize if necessary…) and no vets would accept it. I recognized the stairs immediately in the photo attached to the post, and knew it was just around the corner from our house. So here we are, a second pigeon to add to the animal circus we are steadily growing… My hope is it’ll heal fully and I’ll be able to release it one day.
Forbidden Rice Blog | Everyday Life Weeks 30-33

First homemade tomato pie of the year. Hooray!
Forbidden Rice Blog | Everyday Life Weeks 30-33

Hope you’ve had a wonderful few weeks!

Tomato and Herb Pizza

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Sometimes it seems unfortunate to me, that during this time of year, when the produce is at its peak, plentiful in the garden or markets, and completely versatile as far as what’s available, there are many summer days where the last thing I want to do is cook anything. Or turn on any heat in the house. Or think about how cooking means a buttload of dishes that will stretch from one side of the kitchen to the other, begging to be washed afterwards.

But then there are other days where the vastness of what’s fresh and available to me is a complete inspiration. I planted fewer tomatoes this year than I have for the last couple years, but included various types I’ve never grown before. All that we’ve had ripen so far are golden grape tomatoes, which have been sweet, pretty to look at, and perfect for snacking on straight out of the garden. There are lots of cherry tomatoes available, too, just not out of my backyard. I love the bold colors of the different tomato strains and when I picked up a pint of miscellaneous cherry tomatoes, a pizza that featured their pop of color immediately seemed to grab my attention.

I decided to forego any other sauce, with the intention of relying on the cherry tomatoes bursting in the oven, creating a sort of sauce of their own. This pizza is very simplistic, but the focus is on the fresh ingredients. You could serve this as a dinner pizza, or even as an appetizer, or accompaniment to some pasta.

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Cherry Tomato and Herb Pizza

Makes one 13×18-inch pizza.

Ingredients:

For the dough:
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons active dry yeast
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup warm water
olive oil for pan

For the pizza:
1 pint cherry tomatoes, halved
6 cloves garlic, chopped finely
1/2 cup chopped fresh herbs of your liking (I used basil, oregano, parsley, thyme and tarragon)
1 8-ounce ball of fresh mozzarella
1/3 cup grated parmesan cheese
salt and pepper

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Directions:

Prepare the dough: Stir together the flour, yeast, salt and sugar in bowl. Add the water, then use a spoon or your hands to mix everything together until blended into a ball of dough (this should take no more than a few minutes).

Cover the dough and let it rise at room temperature for about 2 hours. It may be slightly less than doubled in size.

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Pizza time!: Preheat your oven to 500° F. Dump the dough onto a lightly floured surface. Generously oil a 13×18 inch rimmed baking sheet with a good quality olive oil. Gently place a ball of dough on the pan, stretching and pressing it out toward the edges. If it springs back wait five minutes and then continue. The dough is very thin. If it tears, simply pinch it back together.

Arrange the halved tomatoes evenly on the dough, cut side up or down doesn’t matter. Sprinkle on the chopped garlic and herbs. Break the mozzarella up into small chunks and place those evenly over the pizza, too. Sprinkle on the parmesan and a slightly generous amount of salt and pepper.

Bake for 18-20 minutes until the edges are slightly charred. Cut the pizza into squares and serve.

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Tomato Potato Tart

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Having a good, flaky pastry crust in your recipe repertoire is a must. This is advice comes from the same girl who has made her fair share of crusts that shrink down from the all sides of the pan they’re supposed to line, or pastry crusts so tough and gummy simultaneously even the dogs won’t eat it… Crusts that mush down into the bottom of the pan, soggy oily messes of butter and flour and heat. Yes, yes. Kitchen fails happen. Luckily I haven’t had a pastry crust fail with the following recipe. I’ve tweaked it many times to incorporate it into sweet desserts, or savory pies and tarts. Keeping your butter cold is essential, as it keeps the crust from breaking down too quickly once it moves into the oven.

This tart was a dinner experiment, created as a means of using up some tomatoes out of our garden. I contemplated doing the tart as a side dish, but when laziness hit and I decided I wanted less dishes and a more filling dinner-style tart, I threw potatoes into the equation. Perhaps potatoes and tomatoes sounds like a funny combination (or maybe it’s just fun to say potato-tomato over and over again). But the ‘taters in this tart add some bulk and create a more substantial savory meal.

The ingredients are simple and straightforward, the focus primarily on the fresh tomatoes that are so delicious this time of year. The freshness of the ingredients here makes this a refreshing dinner choice.

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Tomato Potato Tart

Yields two tarts: one 13 ¾” x 4 ½” x 1″ rectangular and one 9″ round tart.

Ingredients:

For the crust:
2 cups all-purpose flour
1 teaspoon sugar
¼ teaspoon kosher salt
½ teaspoon freshly chopped parsley
½ teaspoon freshly chopped thyme
2 teaspoons freshly chopped oregano
1 tablespoon freshly chopped basil
1 stick cold, unsalted butter
2 tablespoons vegetable shortening
6 to 8 tablespoons ice cold water

For the tart filling:
3 to 4 ripe, heirloom tomatoes
2 large yukon gold potatoes
½ cup freshly chopped herbs (I used basil, oregano, thyme, and parsley like in the dough)
½ teaspoon red chili pepper flakes
1 cup smoked mozzarella cheese, shredded
1 cup fontina cheese, shredded
1 cup havarti cheese, shredded
4 teaspoons stone ground mustard
salt and fresh ground black pepper

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Directions:

Prepare the dough:  combine the flour, sugar, salt, parsley, thyme, oregano and basil in a large bowl. Mix to thoroughly combine. Cut in the butter and shortening, until the mixture resembles a coarse meal. Stir in the ice water, adding six tablespoons at first, working the dough into a slightly moist ball. If you need more water to get the dough into a ball (versus a crumbly mess) add the additional water, one tablespoon at a time. Cover and refrigerate for 45-60 minutes.

Prepare the tart filling: Place the potatoes in a small pot and cover with generously salted water. Bring the potatoes to boiling and cook until fork-tender (12-15 minutes). Drain the water and cool the potatoes to room temperature. Once the potatoes have cooled, slice them into rounds about 1/4-inch thick. Set aside.

Remove the stem and pit of each tomato. Slice the tomatoes into rounds that are about 1/4-inch thick. Place on a baking sheet lined with paper towels (or a dish cloth, coffee filters, etc.). Add another layer of paper towels or another dish cloth over the tomatoes and press gently, to remove some of the excess liquid.

Mix together the smoked mozzarella, fontina, and havarti cheeses. Set aside. Mix together the fresh herbs and red chili flakes. Set aside.

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Prepare your tarts: Preheat your oven to 400 degrees F. Lightly oil two tart pans. Lightly flour a flat surface to roll the dough. Split the dough into two equal portions. Roll the dough out to about 1/4-inch thick, large enough to fill the tart pan with a little overhang. Press the dough into your prepared pan, working it up the sides evenly as well. Pierce the dough with a fork 6-8 times. Bake for 12-14 minutes, until lightly golden brown.

Remove the tart crusts from the oven. Brush the bottom of each tart with two teaspoons of mustard. Sprinkle on a quarter of the shredded cheese evenly between the two crusts. Next, add a layer of potatoes to each tart, overlapping them slightly. Sprinkle the potatoes with a quarter of the fresh herbs, some salt and pepper, then another quarter of the remaining cheese. Add a layer of tomatoes, overlapping slightly, followed by the more herbs and cheese, then a layer of potatoes, cheese, herbs, tomatoes, herbs. Bake for 15-18 minutes, until the crust is crisp and the tomatoes are slightly crisp along the edges and very fragrant.

Allow the tart to cool for 10 minutes before cutting and serving. Refrigerate leftovers (and heat in the toaster for best eating later!).

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