Roasted Garlic Tomato Tart — Guest Post by Jaime Lutz

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cooking, food, garlic, guest post, recipe, tomato tart, tomatoes, vegetarian

Hello all! Cooking Whims is still on vacation, so that means another great guest post for you to enjoy today!  And I’m quite honored about this one. Today’s contributor to Cooking Whims is Jaime Lutz, a writer for Public Radio Kitchen and frequent contributor to The Boston Globe. If you know me, I’m a huge fan of WBUR (they’re my wake up call every day), and I love seeing who and what Public Radio Kitchen features on their blog. The Boston Globe is where I get tons of my local news. I also check out their featured bloggers frequently as well. So you can imagine how excited I am to have Jaime guest post for me. Thanks, Jaime! Be sure to check out her work on both sites, and follow her on Twitter — @jaime_lutz.

I’ve heard using too much garlic is the sign of a young and inexperienced cook. Well, this dish uses three cloves for two people, so – guilty as charged, I suppose.

Let me, however, make a plea: give it a shot, as written. Roasted inside a tomato, the garlic mellows out quite pleasantly; it’s a dominant flavor in the dish, for sure, but it’s balanced well by the sweetness of the tomato, the creaminess of the ricotta, the butter of the tart shell.

I’ll confess, however, that this will make your entire house smell like roasted garlic. But if you think that’s a bad thing, you and I are very, very different people indeed.

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ROASTED GARLIC-TOMATO TART
Serves two

1 large, good-quality tomato
1 tsp olive oil
3 peeled cloves garlic
Coarse salt
1/4 cup ricotta
Several dashes red pepper flakes
Fresh herbs like basil, oregano, thyme, rosemary, dill, chives and/or dried oregano, thyme
Enough tart dough for two people – I like this David Lebovitz recipe, which should be halved to serve two

Lightly grease a small tart pan. Roll out the tart dough and precook, if necessary.

Preheat the oven to 500 degrees F.

Chop off the top of the tomato and eat it, maybe with a little bit of salt, because you’ve earned it.

In the crevices of the topless tomato (dirty!), tuck away the peeled cloves of garlic; they should be mostly hidden beneath the tomato’s surface. Brush the tomato gently with olive oil and sprinkle with salt. With the exposed inside face down, place on a baking sheet and roast for 20 minutes. Take out and let cool until safe to handle.

In a small bowl, mix ricotta and 1 tsp dried herbs, if using (fresh herbs should be added at the end of the cooking process). Spread mixture thinly on the tart.

Peel the tomato and place it in a bowl, with the garlic still inside. Mash the tomato and garlic into a sauce, and move to a colander to drain. After five minutes, spread the tomato sauce on top of the ricotta tart. Sprinkle with salt and red pepper flakes.

Bake according to tart dough instructions. Sprinkle with tablespoon or two of chopped fresh herbs, if using (basil, of course, works especially well, but all I had was boring old parsley). Can be served hot or cold, but preferably with a big green salad.

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Are you interested in guest posting for Cooking Whims? I’d love to hear from you! Shoot me an email at cookingwhims@gmail.com or DM me on Twitter — @cookingwhims

Kicking the Heat Cubano Style! Ropa Vieja by Guest Blogger Eat.Live.Blog.

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cooking, dinner, food, guest post, recipe, recipes, ropa vieja. meat, slow cooker

Hello readers! Right now I’m soaking up some sun up at Lake Winnipesaukee in NH for my vacation! (A much needed one might I add!) I hope you’re all staying cool during this hot week, but in case you’re looking to spice things up, I have a great guest post for you! My fabulous friend and organizer of the Boston Brunchers, Renee from Eat.Live.Blog made some great looking Ropa Vieja! Take a look and be sure to check out her blog and the brunchers blog. This girl is amazing!

One of the most fabulous things about running the Boston Brunchers, besides the food, is that I get to meet amazing people, like our fabulous Cooking Whims author Megan! I would never have gotten this far with my personal blog (Eat.Live.Blog) without the motivation I get from the community of bloggers here in Boston!

On my blog, I write about all things food, travel and New England related. I review restaurants and products, I create my own recipes and reproduce others’ recipes, and I roam around the area looking for hidden gems few have found.

By now my regular readers know that I grew up in the heavy Cuban influenced Tampa Bay, FL area. Before my first Spanish lesson in 6th grade I already had a couple of phrases under my belt, cierra la boca, sientate, picadilla and ropa vieja. The last 2 are the most important.

 

Cuban food is like nothing else. It is loaded with flavors and textures that, in my humble opinion, can out taste-bud almost all other ethnic food groups! Cuban recipes are loaded with seasoning and flavor, yet they tend to do so in a way that doesn’t overwhelm. Plus, everything is served with a side of platanos maduras can’t be bad!

I originally posted the recipe for Ropa Vieja back in the early days of my blog. And, rookie mistake, forgot to take pictures!  I thought that with the heat in Boston this past week, this would be a perfect recipe. You throw it in the crockpot and only turn the stove on for a quick browning, perfect!

Ropa Vieja

Ingredients

• Olive Oil
• 1.5 lb bottom roast or flank steak
• 14 oz beef broth’
• 8 oz tomato sauce
• 6 oz tomato paste
• 1 small onion, sliced
• 1 small green bell pepper (seeded & sliced)
• 1 small red bell pepper (seeded & sliced)
• 2 large cloves garlic (chopped)
• 1 teaspoon ground cumin
• 1/2 cup fresh cilantro or parsley (chopped)
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

Directions

• Drizzle olive oil in a pan and heat on medium-high
• Brown all sides of the meat in the pan
• Meanwhile, pourbroth, tomato sauce, paste, cumin, parsley or cilantro, olive oil and vinegar into your crockpot, stir well, and put temperature on high
• When meat is brown, add it to the crockpot
• Add onions, garlic and peppers to the crockpot
• Cover and allow to cook on high for 4 hours, or on low for 8 hours
• When meat is tender, shred it and place back in the crockpot
• Cook on high for an additional 30 minutes (or longer if desired)
• Serve over yellow rice

Are you interested in guest posting for Cooking Whims? I’d love to hear from you! Shoot me an email at cookingwhims@gmail.com or DM me on Twitter — @cookingwhims

Guest Post: Coconut Curry Soup from Amanda of Tales from a Kitchen Misfit

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cooking, food, guest post, recipe, recipes, soup

Today I’m featuring a guest post from the lovely Amanda from Tales from a Kitchen Misfit. Amanda and I started tweeting back and forth to each other a few months ago. Then we met in person at the Boston Food Blogger Launch Party–and we’ve been getting together almost on a weekly basis ever since! From soup swaps, cookie swaps, bake dates, and the latest–attending the classy Cooking for a Cause event together. She’s such an amazing friend, and also keeps an amazing blog! I keep up with it daily–her pictures are stunning, and her food mouth-watering (trust me, I’ve had it!) So without further ado, here’s Amanda

If you found someone that didn’t like soup, they are a liar. Who doesn’t like soup?! It’s the ultimate comfort food! How many millions of commercials have you seen of Campbell’s Soup have you seen having to do with a mother serving soup to their children/family? Let me direct you to here and here. I rest my case.

But sometimes regular old chicken noodle soup isn’t enough. In fact, when I look for a comfort food when I’m sick, I’ll always grab a bowl of Chicken Pho. In a snap you’ll feel better, trust me.

But on those days when you aren’t sick, consider trying something more exotic, like this delicious Coconut Curry Soup. You won’t regret it!

Coconut Curry Soup

Adapted from Framed Cooks

• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• Peanut oil
• 2 cups snap peas
• 10 shitake mushrooms, with the stems cut off
• 2 cups coconut milk
• 1 cup chicken stock
• 2 tbsp cornstarch dissolved in 3 tbsp water
• 1-1.5lbs frozen or fresh shrimp, deveined and peeled
• 1 package udon noodles, uncooked
• 2 tbsp soy sauce
• Salt and pepper to taste
• Scallions and cilantro to garnish
• Optional: Lime juice & Sriracha sauce

Preheat oven to 375 degrees. In a baking sheet covered with parchment paper, lay out the shrimp and drizzle with salt and pepper and optional olive oil. Bake for 5-6 minutes, until the shrimp are just start turning pink. Turn off oven and let cool in the oven

In a large pot heat enough peanut oil to cover the pan. Once warmed, add the garlic and ginger and sauté about 2-3 minutes, until fragrant.

Add peas, mushrooms, coconut milk, stock, and cornstarch mixture and stir to combine. Bring to a boil, then add the udon noodles and cook to al dente, about 5 minutes (You can skip this step and cook the noodles separately if you want).

Add the shrimp and soy sauce and cook for another minute or two, until everything is heated through.

Ladle into bowls and top with scallions and cilantro. Add optional Sriracha sauce and lime to your preferred taste.

Are you interested in guest posting for Cooking Whims? I’m always looking to feature new recipes, reviews, or anything food-related you’ve got up your sleeve!  Email me at cookingwhims@gmail.com

Monday Baking over at the Monday Baker

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baking, chocolate chip cookies, Cookies, food, guest post, recipes

…I may or may not have eaten these for breakfast a few times since baking them…

Today, Krista from The Monday Baker (check out her Blueberry Corn Scones below) featured these chocolate chip cookies from me on her beautiful blog!! Check it and her site out when you have the time

Happy Baking!

Monday Baker Guest Post: Blueberry Corn Scones

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baking, blueberries, Breakfast, food, guest post, recipes, scones

Today I’m featuring a guest post by one of my good blogger friends, Krista from the Monday Baker. Krista and I found each other on Twitter. She started commenting on some of my Twitter posts, I clicked on her blog link, and it was history from there. Krista’s blog is gorgeous. Many of her posts feature mouth-watering baked goods, but she also has a “Wine Wednesday” weekly post. And the pictures of  the Rhode Island coast? Breathtaking! You must check out her site when you have the chance.

So naturally I was thrilled and thankful when Krista offered to guest post for me today. I can’t think of a better way to start my Monday with the Monday Baker’s blueberry corn scones…yumm. Here’s Krista!

Spring is in the air.  This past week I spent some time helping a friend prepare her new house to be moved in to.  We got out the cleaning buckets and rags, donned our gloves, opened the windows, and got to work.  It was a wonderfully productive day.  Despite just hovering around 40 degrees, the sun was out, and we all seemed to catch ourselves saying: spring is coming!

Someone asked me yesterday what I cook.  I’m a home cook who enjoys baking.  I make what I’m in the mood for, I responded.  Keeping an eye out for inspiration daily, keeping in mind a somewhat balanced diet, and satisfying cravings my body has.  My interests include learning about when food is its best (seasonally) and what foods (raw ingredients) are grown and/or produced locally.  For one reason or another, I haven’t yet gotten on the canning bandwagon (maybe this year?), but I do try to freeze a little.  With spring practically here, I evaluate my supplies and want to use them up.  Inspirational item: the rest of my frozen blueberries.

Quick breads, muffins, and scones are some of my favorite goodies to bake.  They are easy to make, require little equipment, and I only have to stare at the oven for about 20 -25 minutes before they’re done.  This morning, I whipped up some blueberry corn scones.

Blueberry Corn Scones

1 ¼ cups all-purpose flour

¾ cup cornmeal

¼ cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

1 pinch salt

1/3 cup (5 1/3 tablespoons) cold butter, cubed

1 cup blueberries

2/3 cup buttermilk

1 teaspoon vanilla

Preheat oven to 400 deg F.  In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  In a second bowl, combine blueberries, buttermilk, and vanilla.  Add to the dry mixture all at once, and using a fork stir until just moistened.

Turn dough out on a lightly floured surface.  Quickly (and gently!) knead, folding dough about 10 times, until nearly smooth.  Place dough on an ungreased baking sheet, and pat into an 8-inch circle.  Score dough, slicing only half way through, into 10 sections.  Bake for 20- 25 minutes until golden.  Cut into wedges, remove from baking sheet, and serve warm.

Additional notes:

SALT. I mostly have Kosher salt in the house. It’s great for cooking, and setting out on the table when you eat.  For baking however, a finer salt usually mixes in better.

BUTTERMILK. I’ve taken to making buttermilk substitute when I need it.  I measure just less than one-cup milk and add 1 Tablespoon lemon juice or lighter colored vinegar (I currently have apple cider vinegar and used that).  Then let it stand for 5 minutes and you have your substitute.

TOPPING. With the trees tapped around town and the buzz of maple in the air, I decided to top my scones with maple butter.  I mixed a few tablespoons of softened butter with two tablespoons sugar and 1 teaspoon maple syrup.  And then spread the mixture over top the scones before putting them in the oven = crunchy sweet topper to look forward too.  If you like citrus, this recipe would also be great paired with a little lemon or orange zest added to the dry ingredients or used to make a light glaze (of powdered sugar and milk).  Enjoy!

Note: recipe adapted from Better Homes and Gardens new baking book

Are you interested in guest posting? Email me at cookingwhims@gmail.com

Chocolate Blackberry Sandwich Cookies: Guest Post From Erin of A Nesting Experience

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baking, blackberries, chocolate, Cookies, food, guest post, recipes, sandwich cookie, sandwich cookies

This morning I’d like to share with you another guest post for Cooking Whims. I’ve decided to feature other fabulous foodies every few weeks that I’ve been following and tweeting with on a regular basis. Their food and their chronicles of baking/cooking/eating are fun and exciting to read about in my free time, and I want you all to get a glimpse into their lives and experiences too.

This week I’m featuring Erin from A Nesting Experience. I’ve been following Erin’s blog for a few months, and her posts never fail to either make me drool, smile, or both at the same time. Erin currently lives in DC, loves to cook, bake, and do crafts. And Bostonians will be glad to hear she’s a former Beantown resident! Erin used to live in Cambridge, but this year moved in with her husband (how exciting!) in DC. Erin made some epically gorgeous chocolate blackberry sandwich cookies recently, and these aren’t your typical Oreos either. I’m excited to share her beautiful pictures and words with you this week! So without further ado, here’s Erin!

I love to bake. There is something so satisfying about measuring, whisking, and combining ingredients in just the right order that you end up with something sweet, colorful, and thoroughly delicious.

Lately I’ve been dying to try my hand at sandwich cookies. Though Oreos seem like the simplest cookie, sandwich cookies can be quite tricky. Both the cookie and the filling have to be just the right texture. If the cookies come out too hard or the frosting too soft, taking a bite will squish the entire treat creating a tasty mess.

But I decided to give these little confectionary delights a shot and whipped up these Chocolate Blackberry Sandwich Cookies. They turned out pretty perfect, better than expected. They are also as cute as can be. Makes me kind of wish I had a daughter and a tea party to go to!

Chocolate Blackberry Sandwich Cookies

Makes 12 cookies

• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, softened
• 1 1/2 cups plus 2 teaspoons sugar
• 1 large egg
• 2 1/2 teaspoons pure vanilla extract
• 1 cup fresh blackberries
• 7 1/2 oz white chocolate, coarsely chopped
• 1/3 cup heavy cream

Directions

Start by preheating your oven to 350 degrees. Whisk together flour, baking soda, and salt and set aside. With an electric mixer, mix butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add egg and vanilla. Mix until smooth.

Reduce speed to low and gradually mix in flour mixture.

Scoop cookie batter using a 1-inch cookie scoop, space 2 inches apart on baking sheets lined with parchment paper or a silpat baking mat.

Bake cookies for 4 minutes. Remove them from the oven and gently tap baking sheets on counter to flatten cookies a bit. Return the cookies to the oven. Bake the cookies until they are just set about 4 to 6 more minutes. Let cool on parchment on wire racks. While the cookies are cooling, start preparing your filling.

Puree blackberries and remaining 2 teaspoons sugar in a food processor or magic bullet. Pour blackberry puree through a fine sieve into a small bowl. Press to extract juice; discard seeds. Set mixture aside. Measure and weigh white chocolate. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.

Pipe a layer of blackberry filling on to the undersides of half the cookies. Sandwich with remaining cookies.

Are you interesting in guest posting for Cooking Whims? Email me at cookingwhims@gmail.com. I’m currently on the lookout for enthusiastic cooks/bakers/foodies to guest post!