If You Come Over Here, There Will Be Cooking and There Will Be EatingThat's a given. And there's been a whole lotta cooking and eating with friends and family this week. Last night, with our daughter and her husband and the baby and my sister. My sister had come over to help pick (thats how you get some corn to take home). She didn't plan to stay. But then the cooking started, and what can you do? She stayed. The menu:
Sweet Sweet Sweet Corn
Small Yellow Potatoes Roasted with Olive Oil and Rosemary
Tomato Tort with Fresh Basil
(recipe below)
Fried Okra
(it's Louisiana and you have to fry something)
Will's Blueberry Pie
Small Yellow Potatoes Roasted with Olive Oil and Rosemary
Tomato Tort with Fresh Basil
(recipe below)
Fried Okra
(it's Louisiana and you have to fry something)
Will's Blueberry Pie
Tomato Tort
what you will need:
pie crust
fresh roma tomatoes
fresh basil
Parmesan cheese
Mozarella cheese
olive oil
Brown the pie crust in the oven. If you have an old Chambers stove, like we do, don't set the temperature very high, or the crust will shrink and warp and get totally weird. Slice roma tomatoes about 1/2" thick. It's up to you how many you use, but generally, the more the merrier. Wash and dry the basil, and pull all the leaves off the stems. Layer the tort any way you please. Best not to put the tomatoes next to the crust, because that will only make the crust gooey, and we don't want that! We start with cheese (either one) but my sister was pulling for basil first. However you do it (cheese, tomatoes, basil, other cheese, etc.), do it twice. Make two layers. Sprinkle olive oil on the tomatoes each time you layer them. Run it through the oven quickly if all you want to do is warm up the tomatoes and melt the mozarella. Really bake it (25 minutes or so) if you want everything really hot and melted together (that's what we do).
what you will need:
pie crust
fresh roma tomatoes
fresh basil
Parmesan cheese
Mozarella cheese
olive oil
Brown the pie crust in the oven. If you have an old Chambers stove, like we do, don't set the temperature very high, or the crust will shrink and warp and get totally weird. Slice roma tomatoes about 1/2" thick. It's up to you how many you use, but generally, the more the merrier. Wash and dry the basil, and pull all the leaves off the stems. Layer the tort any way you please. Best not to put the tomatoes next to the crust, because that will only make the crust gooey, and we don't want that! We start with cheese (either one) but my sister was pulling for basil first. However you do it (cheese, tomatoes, basil, other cheese, etc.), do it twice. Make two layers. Sprinkle olive oil on the tomatoes each time you layer them. Run it through the oven quickly if all you want to do is warm up the tomatoes and melt the mozarella. Really bake it (25 minutes or so) if you want everything really hot and melted together (that's what we do).
What a beautiful garden! I grew up in Oklahoma, and we had stacks of melons on the porch in the summer, and lots of fried okra, (in corn meal).
ReplyDeleteYour meal makes me hungry, it sounds so good. I took your tomato pie recipe, and thanks so much for it.