The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Fri, 22 May 2015 19:27:46 +0000 en-US hourly 1 Grilled Pineapple Salsa with Avocado http://www.thetomatotart.com/recipe/grilled-pineapple-salsa/ http://www.thetomatotart.com/recipe/grilled-pineapple-salsa/#respond Fri, 22 May 2015 08:04:06 +0000 http://www.thetomatotart.com/?p=5230 This avocado and grilled pineapple salsa is simple enough to make any time and is a total standout. The sweetness of the pineapple is amplified by its time caramelizing on the grill. It’s got a bit of kick from the fresh chile, so if you don’t like spicy, feel free to omit. If you love spicy food, you might want to add a bit extra to your taste. I love serving this with chicken or fish, but it’s equally awesome as an appetizer with warm tortillas, chips, or vegetable crudités.

The post Grilled Pineapple Salsa with Avocado appeared first on The Tomato Tart.

]]>
Avocado and Grilled Pineapple Salsa

This avocado and grilled pineapple salsa is the perfect balance of sweet, tart, and spicy. Fresh California Avocados are mixed with grilled pineapple, onion, chilies, and cilantro. You won’t believe how simple this one is to make.  Jump Straight to the Recipe

Grilled  Pineapple Salsa with Avocado

This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe. All opinions are my own, and I only work with brands I love and feel will be useful for my readers.

GRILLED PINEAPPLE SALSA WITH AVOCADO

Nine years ago, almost to the day, was the last time I made pineapple salsa. The occasion? A baby shower for my best friend in the whole wide world. The mission? Make a killer taco bar for a few dozen people. The mistake? Gloves…or rather the lack of gloves.

Grilled Pineapple Salsa with Avocado

Everything was going great. Joshua and I drove down to San Diego to help throw a “Backyard Baby Beer Bash & Barbecue” for my bestie. Heather was just two months shy of her due date, and we were so ready for our little Ruby to make her appearance, but not before one last shindig. This was to be our last trip down before I returned for Ruby’s birth. We planned to stay a few extra days to hang out and do some scuba diving.

My menu was well underway. With meats marinating, sides done, and Rene manning the barbecue, all I had to do on the day of the party were the salad,  the guacamole, and the salsas. I juiced pounds upon pounds of limes, picked fresh cilantro from the garden, minced the garlic, diced the onions, chopped the tomatoes and the fruits, and somewhere in there, I did the chilies. A lot of chilies including some habañeros for the fruit salsa.

Grilled Pineapple Salsa with Avocado

By the time the first guests arrived, my hands were aflame. I started out by taking some Tylenol. As the heat intensified, I moved on to Ibuprofin. Still, the pain got worse with each passing moment. Not one to bring down a party, I researched every home remedy on the internet. I tried sugar, oil, milk, and yogurt. Still, it got worse. I decided beer might help. It dulled the pain slightly, so someone had the brilliant idea that if beer was good, Mezcal would be better. And what do you know, the Mezcal did the trick. Now, I’m not a big drinker, never have been. But every time the pain came back, I just took another sip, and “boom” it was gone.

salsa-pineapple-GG-

Unfortunately, I was also gone. I don’t even remember the end of the party, but let’s just say I was glad there was a bed for me at the end of the night.

 The next morning, I woke up with still burning hands and a pounding head. No time for feeling sorry for myself though, I was about to embark on my first wreck dive off the coast of San Diego! We were so excited to dive the Ruby E. It seemed so appropriate considering we were anxiously awaiting the arrival of our little Ruby.

Grilled Pineapple Salsa with Avocado

As I walked the dock on my way to the dive boat, I felt the first inklings that I might be in trouble. Though I’ve got good sea legs and rarely suffer from sea sickness, that morning was something else entirely. Queasy from the rocking of the dock, I shook off my doubts, smiled at the captain and asked for permission to come aboard. That may have been my last smile of the day.

As luck would have it, we had rough seas. Though only a mile from the dock, our journey seemed endless and it was all I could do to keep my breakfast while putting on my gear. When we dropped anchor, I entered the water and started to make my way to the bow line with my stomach getting sicker with each stroke.

Holding onto the line, I signaled to Joshua that I was ready to descend. I put my reg in my mouth and didn’t get more than 5 feet down before I had to call the dive. How can I put this delicately? Let’s just say, getting sick while trying to breathe underwater is pretty much impossible.

Grilled Pineapple for Pineapple Salsa with Avocado

I told Joshua to go on ahead with the people behind us, and I swam back to the boat. I remained on deck with the captain and first mate for the rest of the trip. After some candied ginger and salty tales from the crew, I was feeling well enough to laugh at my own misery. I think I was laughing even as I spent the rest of the trip “looking” over the gunnel into the deep blue sea.

Though I absolutely adore fruit salsas like this strawberry rhubarb salsa, nectarine salsa, and this yellow plum salsa, I have not brought myself to make pineapple salsa since that fateful day. Then the other day, I walked past some very ripe pineapples at the market. The smell was so fragrant and tropical, and I immediately had a craving for pineapple salsa. I looked at the onions and avocado already in my cart, I knew what had to happen.

Grilled Pineapple Salsa with Avocado

At home, I sliced open that pineapple and threw it on the grill. I got to work on the onion, chilies, and avocado, and since my homegrown cilantro isn’t quite ready to be harvested, yet, I happily used the lightly dried cilantro from Gourmet Garden and saved a bit on prep work, too. After waiting nearly nine years for this pineapple salsa, I have to say, it was worth it.

 

Grilled Pineapple Salsa with Avocado

This avocado and grilled pineapple salsa is simple enough to make any time and is a total standout. The sweetness of the pineapple is amplified by its time caramelizing on the grill. It’s got a bit of kick from the fresh chile, so if you don’t like spicy, feel free to omit. If you love spicy food, you might want to add a bit extra to your taste. I love serving this with chicken or fish, but it’s equally awesome as an appetizer with warm tortillas, chips, or vegetable crudités.

Grilled Pineapple Salsa with Avocado
 
Prep time
Cook time
Total time
 
This avocado and grilled pineapple salsa is the perfect balance of sweet, tart, and spicy. Fresh California Avocados are mixed with grilled pineapple, onion, chilies, and cilantro. You won’t believe how simple this one is to make.
Recipe type: Condiment
Cuisine: Mexican
Serves: 3 cups
Ingredients
  • 1 small pineapple, peeled and sliced ½ inch thick
  • ½ red onion, finely diced
  • 2 avocados, cut into half inch chunks
  • ½ serrano chile, minced
  • ½ lemon, juiced
  • 1½ tablespoons Gourmet Garden Lightly Dried Cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat a grill to medium high and add pineapple slices. Grill pineapple about 5 minutes on the first side, then flip and grill for another 3 minutes. You want to see grill marks and caramelization, but for the pineapple to remain juicy.
  2. When the pineapple is cool enough to handle, mix in a large bowl with onion, avocado, chile, lemon juice,cilantro, salt and pepper.
  3. Adjust seasonings for taste.

 Check out these awesome recipes for pineapple salsa

Pineapple Salsa from Two Peas and Their Pod

Pineapple Habanero Salsa from The Food Network

Peach and Pineapple Salsa from Fat Girl Trapped in a Skinny Body

The post Grilled Pineapple Salsa with Avocado appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/grilled-pineapple-salsa/feed/ 0
Homemade Popsicles with Strawberries, Honey, and Chiles http://www.thetomatotart.com/recipe/homemade-popsicles-recipe/ http://www.thetomatotart.com/recipe/homemade-popsicles-recipe/#comments Fri, 24 Apr 2015 10:00:39 +0000 http://www.thetomatotart.com/?p=5205 How about adding a little kick to your homemade popsicles? These honey-sweetened strawberry popsicles are spiked with red chilies. The honey tames the heat, but the sensation of hot and cold and sweet and smoky is pretty awesome.

The post Homemade Popsicles with Strawberries, Honey, and Chiles appeared first on The Tomato Tart.

]]>
Homemade Popsicles! Strawberry Homemade Popsicle Recipe with Chiles

How about adding a little kick to your homemade popsicles? These honey-sweetened strawberry popsicles are spiked with red chilies. The honey tames the heat, but the sensation of hot and cold and sweet and smoky is pretty awesome. Jump Straight to The Popsicle Recipe

Homemade Popsicles. Get the Popsicle Recipe! Strawberry Popsicles

Spicy Strawberry Homemade Popsicles

It’s hard to believe that it’s already popsicle season. It seems like we barely had a spring this year, and we’re already running headlong into another hot, dry, summer. The other day, my car thermometer read 88º in the shade. 88º in April! Ay Dios Mio, it’s going to be a hot one.

Last summer, when I was packing to move, my popsicle molds were one of the things that didn’t make the cut. I’m not sure what I was thinking considering how blasted hot it is here in Sacramento. So, not wanting to buy another thing to stuff into my tiny kitchen, I refused to buy new popsicle molds. So, for the couple months of 100º weather, I made do with organic lime popsicles from a local market. The trouble is even those nice organic pops are full of white sugar and are a bit too sweet for me.

strawberry-popsicle-ingredients

 

Truth is, there’s no need to go without homemade popsicles. Your favorite popsicle recipe (ahem, this one) can be made without the molds. I’ll show you my popsicle trick. Here’s a hint.

Dixie Cup Popsicles

Finally, Homemade Popsicles

On our first 80º weekend this year, I decided it was time for popsicles. I got an amazing deal on local organic strawberries, and so I made a double batch of these sweet and spicy strawberry popsicles. These are great to make for a party in larger batches. No need to splurge on extra popsicle molds either! These homemade popsicles are also fabulous for a party because they are gluten free and paleo and can easily be made vegan!

strawberry-pops-ingredients

Though strawberries are all over our farmers market right now, we still have a few months until chiles crop up, but of course, I have a freezer full of Gourmet Garden Lightly Dried Herbs. For a moment, I vacillated and almost went with the lightly dried ginger, but in the end, chile won out. I’m not ruling out a gingery popsicle in the near future! As a matter of fact, I’m not ruling it out at all.

Beautiful Homemade Popsicles with Strawberry and Chile

Homemade Popsicle Recipe: Strawberries with Chile-Infused Honey

These popsicles have an intense strawberry flavor. The sweetness comes from the berries themselves and from wildflower honey. The wow factor in this recipe is the slightly smokey, sweet heat that comes from the chiles. Adjust the amount of chile to your taste. A half tablespoon will give just a hint of chile flavor and heat one and a quarter will still have a fairly mild chile flavor with a more noticeable heat, and one and a half tablespoons (my favorite) gives a great pepper flavor with a nice heat at the finish.

Makes 8-12 popsicles depending on the size of your mold.

Ingredients for Homemade Popsicles

  • ¾ cups of honey (for vegans, use agave syrup and reduce the water by half)
  • ¼ cup water
  • ½ to 1½ tablespoons Gourmet Garden Lightly Dried Chilies
  • Pinch of Salt
  • 1.5 lbs strawberries (divided)
  • ½ lime, juice only
  • In a small saucepan over medium heat, bring honey, water, chilies, and salt to a boil, stirring occasionally. Turn heat to low and simmer for 5 minutes. Then remove from heat.

Instructions for Homemade Popsicles

  1. Slice the tops off of the strawberries. Thinly slice 6 medium strawberries, and set them aside. Put he rest of the berries to the bowl of a food processor then add the chile honey syrup and the lime juice. Process until the mixture is nice and smooth.
  2. Pour the juice into a wide shallow bowl or dish then add the sliced strawberries. Cover and refrigerate for at least one hour.
  3. When the strawberry mixture is nice and cool, pour into popsicle molds and freeze for at least 6 hours.

HOW TO MAKE POPSICLES WITHOUT MOLDS aka Dixie Cup Popscicles

No popsicle molds? No problem. Simply fill paper cups with about ½ cup of the strawberry chili mixture. Cover tightly with plastic wrap and make a small slit in the plastic with a sharp knife. Slip a popsicle stick into the slit and freeze.

How to make popsicles without popsicle molds

Need More Strawberry Inspiration? Check out these unique ways to use my favorite fruit.

The post Homemade Popsicles with Strawberries, Honey, and Chiles appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/homemade-popsicles-recipe/feed/ 4
Gluten Free Dutch Baby with Roasted Strawberries http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/ http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/#comments Mon, 20 Apr 2015 10:00:52 +0000 http://www.thetomatotart.com/?p=5183 My gluten free Dutch Baby is made with lots of eggs, luxurious crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight!

The post Gluten Free Dutch Baby with Roasted Strawberries appeared first on The Tomato Tart.

]]>
Whatever your name for it, be it a Dutch Baby, a German Baby, a German Pancake, or a puffy pancake, these things are delicious. My gluten free Dutch Baby is made with lots of eggs, crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight! Jump straight to the recipe.

Now, THIS, is brunch. Gluten Free Dutch Baby with Honey Roasted Strawberries. YUM! #client

Gluten Free Dutch Baby with Roasted Strawberries Yum

This post is sponsored by Pamela’s. Though I received monetary compensation, my opinions are entirely my own. I only work with brands I love and I feel will be useful to my readers. Thank you for supporting the brands that keep The Tomato Tart up and running!

gluten free dutch baby with roasted strawberries

I wake up and make my way out to the garden before the sleep has even worked its way out of my eyeballs. Sitting amidst the rows of herbs and fruits and vegetables pushing up through dirt, I slowly come fully awake. Pulling stray blades of grass from the beds doesn’t require much brain power and so I that’s what I do as I gently and quietly meet the day.

Photos of my garden in Spring

As I awaken just a bit more, I walk the rows and check under leaves for pests or diseases. I give a quick watering and head inside while wondering to myself when the first summer harvest will come.

Ingredients for the gluten free Dutch Baby

It’s early yet, and today will be hot, so I get straight to work. I turn the oven on, rinse the strawberries, remove the greens, squeeze a lemon, coax a bit of peel, drizzle some honey and set the timer for two hours. The movements are natural and familiar enough to execute before I even pour my morning coffee.

Honey Roasted Strawberries

With coffee in hand, I lean against the stove and check my notes. I pour the milk and set out eight eggs to come to room temperature. And then I wait. At first, the waiting is easy. I’ve got dishes to do and a counter to clean. I set up a board near my only north-facing window and choose my plates and linens for today’s work. I sit with my coffee and my book. Feed the dogs; feed the cat. Wait some more.

Honey Roasted Strawberries
The strawberries have been slow roasting for an hour. Now, the waiting becomes… not so easy. I am fully awake and fully ready for a beautiful breakfast. Still, there is waiting.

Gluten Free Dutch Baby with Roasted Strawberries Yum

I’m excited to have this Dutch Baby with Roasted Strawberries. This is a dish that reminds me of my dad. On Saturdays, my mom worked and I had my dad all to myself. Our favorite breakfast joint served these amazing German Pancakes. They weren’t like regular pancakes at all. They were custardy and more like my grandmother’s Yorkshire Pudding or her clafoutis than like a hotcake. When it was my dad’s turn to choose, we always had cinnamon apple while I usually ordered the lemon with powdered sugar. Eventually that little cafe was sold and we started hitting Moe Greenburg’s deli for lox and kasha knishes on Saturday mornings. Time passed and eventually I forgot all about the puffy pancakes.

Fast forward nearly 30 years and I’m chatting with a friend about pancakes. She says “I only like Dutch Babies” and it all comes flooding back. I go on a serious Dutch Baby bender making all kinds of Dutch Babies from simple and sweet to extravagant and savory. A couple of months later, I sit across from a doctor as she explains that I need to live my life without gluten. Again, the Dutch Baby vanishes from my life.

Ingredients for the gluten free Dutch Baby

That was about three years ago, and though the Dutch Baby hasn’t been on the menu, it wasn’t far from my thoughts. When Pamela’s Gluten Free wrote and asked if I would be open to creating a California-inspired pancake for them, I immediately asked if they would be okay with a baked pancake. Thus, the Dutch Baby was reborn in my kitchen. What could be more California than fresh strawberries and toasted almonds with local eggs and grass fed dairy? So there you have it, some of my very favorite California-y things all rolled up into one spectacular dish which is made with flour from Pamela’s- a California-based company.

As I sit down to this gorgeous meal, I am grateful for the memories it inspired. Mostly, I am grateful for delicious pancakes.

GLUTEN FREE DUTCH BABY WITH ROASTED STRAWBERRIES

Gluten Free Dutch Baby with Roasted Strawberries Yum

This gluten free Dutch baby is accented with almond extract and vanilla bean then topped with slow-roasted strawberries. It should be baked in a large (10-12 inch) cast iron skillet. If you’d like, you can halve the recipe and cook in an 8 or 9 inch skillet, but you may have to adjust the cooking time accordingly. The strawberries can be made up to a day ahead and stored in the refrigerator. Just reheat them slowly while the Dutch baby is cooking.

Cooking time 2hrs 30 minutes
Prep time 15 minutes
Total time 2 hrs 45 minutes

  • For the strawberries
  • 2 lbs fresh strawberries, stems removed
  • ½ lemon both juice and zest
  • ¼ cup honey
  • pinch of salt
  1. Remove stems from the strawberries and cut any particularly large ones into halves or quarters. Place in an oven safe dish and drizzle with honey and lemon juice. Sprinkle lemon zest and salt on top and gently stir to coat. Bake at 250º for 2 hours.
  • For the Dutch Baby
    adapted from this recipe from Dash and Bella
  • ¼ cup (½ stick) butter (divided)
  • 2 cups whole milk at room temperature
  • ¼ cup coconut sugar +2 tablespoons for finishing (optional)
  • 8 eggs at room temperature
  • ½ cup creme fraiche or sour cream
  • 1½ cups Pamela’s Baking and Pancake Mix
  • 1 vanilla bean, scraped or 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup slivered almonds, toasted
  1. Turn oven to 425º and place a large cast iron skillet inside to heat. In the meantime, melt 2 tablespoons of butter in a small saucepan over low heat. Once melted, add the milk and sugar and whisk to combine.
  2. Crack the eggs and add them to the bowl of a food processor, add creme fraiche, warm milk mixture, pancake mix, vanilla and almond extract and process until everything is well-combined and the mixture appears frothy.
  3. Remove cast iron pan from oven and quickly close the oven door. Careful, the pan is very hot. Add the remaining butter and swirl it around the pan. Pour the mixture from the food processor into the hot pan and return it to the oven.
  4. Bake for about 25 minutes. The sides will puff up over the top of the skillet’s edges, but the middle will still be a bit squidgy. Sprinkle the remaining two tablespoons of sugar over the center of the Dutch Baby and cook for a couple more minutes.

Serve immediately with the roasted strawberries and toasted almonds.

The post Gluten Free Dutch Baby with Roasted Strawberries appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/feed/ 2
Gluten Free Quiche with Smoked Salmon http://www.thetomatotart.com/recipe/gluten-free-quiche-smoked-salmon/ http://www.thetomatotart.com/recipe/gluten-free-quiche-smoked-salmon/#comments Wed, 08 Apr 2015 07:20:24 +0000 http://www.thetomatotart.com/?p=5161 This gluten free quiche is filled with silky, creamy, eggs, smoked salmon, and fresh dill. Based on the famous recipe from Madame Quiche of Paris, this deep dish quiche is truly decadent and delicious

The post Gluten Free Quiche with Smoked Salmon appeared first on The Tomato Tart.

]]>
Smoked Salmon Quiche Pinterest Gluten Free Quiche Pinterest

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche is filled with silky, creamy, eggs, smoked salmon, and fresh dill. Based on the famous recipe from Madame Quiche of Paris, this deep dish quiche is truly decadent and delicious. Jump Straight to the Recipe

Gluten Free Smoked Salmon Quiche with Dill

I’m going to be honest with you. I was not always a good cook. There was that one time I burned a pot beyond salvation. What was I cooking? Water. There was that other time when I wanted to soften some ice cream, so I put it in the oven… for 30 minutes. My most spectacular failure was when I left the wax paper in the bouche de noel. Needless to say, nobody ate it.

Smoked Salmon Quiche Gluten Free Quiche

By the time I met my husband, I was a pretty good cook. Meal-sized salads, stirfry, soups, pastas with homemade sauces, tacos, salsas, and egg dishes made up the bulk of my kitchen repertoire at that time. The first time I made quiche for Joshua, he made it clear that he put no stock in that old book “Real Men Don’t Eat Quiche”. He also made it clear that I was welcome to make quiche any time. The first time I made gluten free quiche after having to cut out gluten, my husband looked like he might weep tears of joy.

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche with smoked salmon and dill elicited a similar response. “Oh my. This. Is. So.Good. MOAR quiche.” That was about the gist of it. There’s something about this particular combination of beautiful pastured eggs, grass fed dairy, smoked fish, and herbs that makes this quiche one of my favorites. The texture of the custard is superb and the contrast with the buttery and crunchy gluten free crust is over-the-top delicious.

In the early days of feeding my man quiche, I was buying my pie dough. Like so many people, I was intimidated by pastry. I screwed up the courage to make my first pie crust in 2009; I’ve been making pastry dough from scratch ever since. When I had to say goodbye to gluten, gluten free pie crust was at the top of my agenda. I’ve even made excellent grain free tart crusts both sweet and savory. Pie crust is kinda my thing.

Smoked Salmon Quiche Gluten Free Quiche

If you’re afraid of making pie crust, I really want to help you make one. If you hate it after trying my easy method, go back to store bought. No judgement! If you won’t be making the crust for this particular quiche, I suggest buying the French Picnic brand of pastry from your frozen aisle. Both the gluten free and gluten full versions are said to be excellent.

Gluten Free Smoked Salmon Quiche with Fresh Dill

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche with smoked salmon and dill is based on the famous recipe from Madame Quiche. The addition of creme fraiche provides a gorgeous silky texture that is hard to beat. Though the amount of cheese if very small, do not skip it. It provides a very slight tang for flavor, but even more important is the texture it lends. Par-baking the crust after a rest in the freezer is another key step. You do not have to add pie weights or foil to a crust which has been frozen as it will not shrink. Also, freezing the dough before baking seriously improves the flakiness.

  • Gluten free pie dough (½ this recipe)
  • 6 eggs (plus one for egg wash)
  • ½ cup creme fraiche
  • ¼ cup heavy cream
  • 1 cup whole milk
  • 4 oz wild smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, finely chopped
  • 2 oz sharp cheddar cheese, shredded
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground pepper
    1. Place pie crust in 9 inch pie pan and crimp edges. Make holes in the bottom of the crust with a fork or small knife. Place in the freezer for at 1 hour (or up to overnight).
    2. Preheat oven to 425º for at least 20 minutes. Just before baking, whisk one egg with one tablespoon of water. Brush the entire pastry crust with the egg wash. Bake quiche crust for 25 minutes or until light golden brown. Turn the oven down to 375º. Cool the crust for 20 minutes before filling.
    3. Whisk together, 6 eggs, cream, creme fraiche, and milk. Once well-combined and slightly frothy, stir in salmon, dill, cheese, salt and pepper. Bake for 45-50* minutes until quiche is puffed up and golden brown on the top. There should be the ever-so-slightest jiggle to the eggs.

* Check the quiche at 30 minutes, if the crust is browning too much, add some foil around the edges to protect it from overcooking.

Check out these smoked salmon recipes

Smoked Salmon and Creme Fraiche Appetizer
Smoked Salmon Gluten Free Pizza with Poached Eggs
Smoked Salmon Nicoise
Homemade Lox with Mexican Spices
Smoked Salmon Canapes

The post Gluten Free Quiche with Smoked Salmon appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-quiche-smoked-salmon/feed/ 15
Ginger and Carrot Japanese Salad Dressing http://www.thetomatotart.com/recipe/ginger-carrot-japanese-salad-dressing/ http://www.thetomatotart.com/recipe/ginger-carrot-japanese-salad-dressing/#comments Mon, 30 Mar 2015 20:57:11 +0000 http://www.thetomatotart.com/?p=5142 Carrot Ginger Salad Dressing Pin from The Tomato Tart @thetomatotart http://www.thetomatotart.com

This carrot and ginger dressing is based on the Japanese salad dressing from teppanyaki restaurants, like Benihana. So simple and healthy, you won’t believe how easy it is to make. Jump straight to the recipe.

Carrot Ginger Japanese Salad Dressing
This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe.

GET THE FULL RECIPE!

The post Ginger and Carrot Japanese Salad Dressing appeared first on The Tomato Tart.

]]>
Carrot Ginger Salad Dressing Pin from The Tomato Tart @thetomatotart http://www.thetomatotart.com

This carrot and ginger dressing is based on the Japanese salad dressing from teppanyaki restaurants, like Benihana. So simple and healthy, you won’t believe how easy it is to make. Jump straight to the recipe.

Carrot Ginger Japanese Salad Dressing
This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe. All opinions are my own, and I only work with brands I love and feel will be useful for my readers.

Gluten Free, Vegan, Japanese Salad Dressing with Ginger and Carrot

Somewhere between celebrating my birthday at Farrell’s Ice Cream Parlour and celebrating in a night club, there was a magical period where birthdays only meant one thing…. Japanese food at Benihana. From the ages of 11 to 17, my birthday dinner with family always meant going to the famous Japanese-influenced steakhouse. There, we watched chefs throw their sharp knives in the air, ate food that had been cooked right in front of us, and posed for cheesy polaroids with men in tall toques long before the era of the celebrity chef. At the end of the night, I often left with a container of my favorite thing: the carrot and ginger laden Japanese salad dressing.

Carrot Ginger Japanese Salad Dressing

I haven’t been to a Benihana or any other teppanyaki place for many years, but sometimes when we’re out to sushi, I’ll have a salad topped with that beautiful, bright orange, Japanese salad dressing.

Carrot Ginger Japanese Salad Dressing

After picking up a ton of carrots at the local farmers market, I decided I would match a batch (or three) of this carrot ginger dressing for myself. The results are too good not to share. The dressing is gluten free, vegan, and I’ve included paleo options too. Try this dressing on a fresh green salad or drizzled on top of cooked fish, veggies or meat.

Carrot Ginger Japanese Salad Dressing

I made this carrot ginger dressing with the lightly dried ginger from Gourmet Garden. If you’re not familiar with their lightly dried herbs, they are just that… lightly dried. As soon as they hit moisture, water, or steam, they completely rehydrate. I’ve always got them on hand for adding punch to quick and easy meals, but they work equally well when they’re the star of the show as they are in this dressing.

  • Carrot and Ginger Japanese Salad Dressing Ingredients
  • ½ lb carrots, tops removed and peeled
  • ¼ of a small red onion
  • 2 tablespoons lightly dried ginger
  • 1 clove garlic (optional)
  • ¼ cup rice vinegar (coconut vinegar for paleo)
  • 2 tablespoons tamari/gluten free soy sauce (use coconut aminos for paleo)
  • 1 tablespoon toasted sesame oil
  • ½ cup neutral flavored oil like avocado or expeller pressed grape seed
  • salt and pepper to taste.

Add carrots, onion, ginger, garlic, vinegar, soy sauce, and oils to a blender or food processor and blend until mostly smooth. Small bits of carrot and ginger are good and add to the texture. Taste and add salt and pepper if needed. For me, the tamari added plenty of salt.
CHECK OUT THESE CARROT AND GINGER RECIPES!
Carrot Ginger Soup from Simply Recipes
Gluten Free Carrot Ginger Muffins
Ginger and Tamarind Glazed Carrots
Linguine with tofu, carrots, and ginger

The post Ginger and Carrot Japanese Salad Dressing appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/ginger-carrot-japanese-salad-dressing/feed/ 14
Chocolate Peanut Butter Pie: Gluten Free & Vegan! http://www.thetomatotart.com/recipe/gf-vegan-chocolate-peanut-butter-pie/ http://www.thetomatotart.com/recipe/gf-vegan-chocolate-peanut-butter-pie/#comments Sat, 21 Mar 2015 16:30:31 +0000 http://www.thetomatotart.com/?p=5126 This gluten free vegan chocolate peanut butter pie is amazing!! Chocolate cookie crust is filled with creamy chocolate peanut butter mousse and topped with a shatteringly crisp chocolate topping!

The post Chocolate Peanut Butter Pie: Gluten Free & Vegan! appeared first on The Tomato Tart.

]]>
Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies!

This gluten free vegan chocolate peanut butter pie is (no joke) amazing!! A chocolate cookie crust is filled with creamy chocolate peanut butter mousse which in turn is topped with a crisp layer of chocolate ganache. Peanuts and chocolate shavings make this easy pie look fancy and who doesn’t like a fancy chocolate peanut butter pie? Jump Straight To The Recipe

I never made it to the Girl Scouts. As a matter of fact, I never even made it to a second Brownie meeting. At the time, sleeping outside seemed like something only a crazy person would do. As a result of my tent-phobic-tendencies, I never had the experience of hocking those tasty little discs known as Girl Scout Cookies.

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

My parents liked to support the local kids no matter what they were selling, from magazines to raffle tickets to those “World’s Finest Chocolate Bars” (with almonds, ALWAYS)! But Girl Scout Cookies were always the best door-to-door treat. Thin Mints were the household favorite with Tagalongs being a close second. What’s not to love when you talk chocolate peanut butter cookies ?

Though it’s been many years since I’ve had a Girl Scout Cookie, I love what the Girl Scouts stand for and I like to buy a box or two for friends when cookie season comes. I don’t usually lament the fact that I can’t eat Girl Scout Cookies, but this year, the craving hit as soon as I saw the Girl Scouts outside of our local farmers market. I bought a box for my neighbor thinking I’d forget about my silly chocolate peanut butter craving, but it stuck.

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

So, I did what any self-respecting food blogger would do, I made a Tagalong-inspired gluten free, vegan chocolate peanut butter pie. This decadent tart has a thick cookie crust, a silky and velvety chocolate peanut butter mousse (soy free!), and a crisp dark chocolate top. Basically, it’s the best gluten free, vegan chocolate peanut butter pie ever! As a matter of fact I could just leave out the gluten free and vegan qualifiers and say it’s the best chocolate peanut butter pie I’ve ever had!

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

I shared it with friends, including a picky eater and a killer chef and they both agreed, it was amazing. Joshua went into a crazy chocolate peanut butter-induced frenzy. He ate a serious amount of this chocolate peanut butter pie. Luckily, we had an extra one in the fridge, so I was able to have a slice and still share some with friends.

Gluten Free Vegan Chocolate Peanut Butter Pie

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Now, this is not exactly health food, but it is a bit lighter than your typical dairy and egg filled mousse pie. The vegan chocolate peanut butter mousse is made from cashews and coconut milk and is free of refined sugars. Butter is out; coconut oil takes its place and the results are fantastic.

This recipe will make two 4 x 14 rectangular tarts or one 9-10 inch fluted tart. Need a tart pan? Try these: Rectangular Tart Pan or 9.5 Inch Round Tart Pan

Be sure to soak your cashews to get a nice smooth mousse. The chocolate ganache topping will be crisp like Magic Shell (remember that stuff?!!) and will shatter when you remove the tart from the pan. If you want a perfectly smooth top, you can allow the tart to set completely before adding the ganache layer and then gently remove it from the pan, add the ganache, and then cool in the refrigerator for another 20 minutes. Personally, I love the cracked top and the visual interest it provides.

Vegan Chocolate Cookie Pie Crust
2 cups gluten free and vegan chocolate cookie crumbs (from about 8-10 oz of cookies)
2 tablespoons coconut sugar
½ cup melted coconut oil

Instructions for Crust

  1. Preheat oven to 350º
  2. Thoroughly mix cookie crumbs with sugar and coconut oil. Press firmly into tart pan(s) that has been greased with coconut oil. Using a flat bottomed glass, even out the cookie crust and press it partly up the sides of the pan.
  3. Bake for 12-15 minutes- until crust starts to smell toasty. Cool all the way before filling

Vegan Chocolate Peanut Butter Mousse

  • 2 cups raw cashews, soaked in filtered 4-24 hours and drained
  • 1 15 oz can full-fat canned coconut milk
  • ½ cup natural cocoa powder (I used TCHO brand)
  • ½ cup creamy peanut butter
  • 2 droppers of liquid stevia (I use Sweet Leaf Vanilla Creme)
  • 1 cup coconut sugar

Instructions Vegan Chocolate Peanut Butter Mousse

  1. Combine cashews, coconut milk, cocoa powder, peanut butter, stevia, and sugar In the bowl of a food processor or high speed blender. Process until completely smooth.

Vegan Chocolate Ganache

  • 2 tablespoons coconut oil
  • 4 oz chopped dark chocolate (72% or higher)

Ganache Instructions

  1. Melt coconut oil in a heavy bottom sauce pan and add chocolate. Stir frequently until completely melted.  Allow to cool for about 10 minutes before adding this layer to the pie.

To assemble

  • Spoon half of the mousse into the prepared and cooled tart shells. Use an offset spatula
    or a butter knife to smooth the top.
    Add the chocolate ganache and gently smooth with the offset spatula. Refrigerate for four hours or up to overnight.
  • When ready to serve and unmold the tart, rest on the counter for about 20 minutes before trying to remove from the pan. The chocolate will have stuck in the flutes of the tart tin. To loosen them, use a small sharp knife. Don’t worry about cracking the topping when you remove this from the pan. The cracked top gives visual and textural interest!

Once unmolded and ready to slice, top with more chocolate shavings and some chopped peanuts or even some non dairy whipped cream.

Check out these awesome gluten free and vegan chocolate desserts:

Vegan chocolate cupcakes from Minimalist Baker

Vegan Chocolate Mousse

Chocolate Cake Balls from Oh She Glows

No Bake Peanut Butter Pie from Detoxonista

Triple Chocolate Banana Bread

The post Chocolate Peanut Butter Pie: Gluten Free & Vegan! appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gf-vegan-chocolate-peanut-butter-pie/feed/ 8
Oven Roasted Asparagus with Blood Orange Vinaigrette http://www.thetomatotart.com/recipe/oven-roasted-asparagus/ http://www.thetomatotart.com/recipe/oven-roasted-asparagus/#comments Tue, 10 Mar 2015 14:20:36 +0000 http://www.thetomatotart.com/?p=5104 These oven roasted asparagus are cooked on a bed of lemons and blood oranges and served with a blood orange vinaigrette. This super easy twist on a classic French dish is ready in 10 minutes.

The post Oven Roasted Asparagus with Blood Orange Vinaigrette appeared first on The Tomato Tart.

]]>
Roasted Asparagus with Blood Orange Vinaigrette from http://www.thetomatotart.com

Roasted Asparagus with Blood Orange Vinaigrette from http://www.thetomatotart.com
These oven roasted asparagus are cooked on a bed of lemons and blood oranges and served with a blood orange vinaigrette. This twist on a very classic French dish is ready in 10 minutes. Jump directly to the recipe.

In the spring, at the end of the day, you should smell like dirt.
~Margaret Atwood

This weekend, we began digging. Eight wide rows are marked in our back garden, four of them dug, turned, and covered with old leaves. We’ve four more to dig, and this weekend, I will cover them in compost and fill them with seeds. For our inaugural year of a Sacramento food garden, we’ll plant tomatoes, beans, summer squash, winter squash, melons, a wide variety of herbs, lots of lettuces, corn, cucumbers, eggplants, onions, potatoes, strawberries, and carrots. Most of my favorites will be well-represented.

Roasted Asparagus with Blood Orange Vinaigrette from http://www.thetomatotart.com

I will also be dedicating a big space to asparagus, though we cannot harvest them until next year at the earliest. Asparagus are outliers in the vegetable world, perennials, they come back year after year, to give you delicious food and stinky pee.  You do not eat the first crop of asparagus as they need time to establish themselves and grow strong. I’ve heard it said that a well-established asparagus bed is a reason to remodel your house rather than move.

Roasted Asparagus with Blood Orange Vinaigrette from http://www.thetomatotart.com
I grew up with asparagus vinaigrette. Because my grandmother had been a classic French chef, the asparagus were poached until they bowed when lifted. Slightly soft, mossy green, and served with a shallot-heavy vinaigrette, was the way they were served. I never ate a bright green, stiff, spear of asparagus until I was an adult and it took some getting used to.
Though I still love a thick spear of poached asparagus, these days, I usually buy the thinner ones and throw them in a hot oven or on the grill. Joshua would be fine if we never ate asparagus at all, but if prepared correctly, he really enjoys them. Honestly, I think he grew up with poorly cooked asparagus and it remains in his head as a food he dislikes. Then, when I make them, poof, he eats them up with gusto.

Roasted Asparagus with Blood Orange Vinaigrette from http://www.thetomatotart.com

Oven Roasted Asparagus with Blood Orange Vinaigrette

When buying asparagus, please don’t fall into the false belief that skinny spears are the only ones worth eating. Skinny asparagus are not necessarily the first shoots of spring. When asparagus grows, lots of stalks shoot up from the root system. The stalks in the middle are the fattest and at the edges are the skinniest. The fat asparagus are my favorite for poaching and grilling because of their soft and creamy center. The skinny asparagus are great for roasting, risotto, frittata, and stir fry.

This roasted asparagus recipe lends itself to either thin or chubby shoots. If you’re using the thicker spears, cut off the bottom inch and a half and peel the shoots. Refrain from the bending to break advice, you’ll waste a lot of tasty asparagus. If you do not have blood oranges, any type of orange or tangerine will be beautiful and tasty in their place.

Oven Roasted Asparagus Ingredients

  • 1 lemon, thinly sliced
  • 1 blood orange, thinly sliced
  • 1 bunch of asparagus
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground pepper
  • Preheat your oven to 400º and line a baking sheet with parchment paper

Instructions:

  1. Lay lemon and orange slices on the lined sheet, top with asparagus laid out in a single row. Drizzle with olive oil, salt, and pepper and roast at 400º for 10 minutes. If your asparagus are very thin, start checking at 8 minutes. Asparagus are done when they have a slight bend to them when you lift them by the bottom and are cooked all the way through.

Blood Orange Vinagrette

  • 2 teaspoons champagne vinegar
  • 2 tablespoons blood orange juice (about one small blood orange)
  • 1 tablespoon finely chopped shallot
  • 1 clove minced garlic
  • 1 tablespoon dijon mustard
  • heavy pinch of salt
  • heavy pinch of black pepper
  • 1 tablespoon chopped fresh herbs (parsley or tarragon are perfect here)
  • 3 tablespoons extra virgin olive oil

  1. In a small lidded jar, mix vinegar, orange juice, shallot, garlic, mustard, salt, and pepper. Shake well to combine and allow to rest for 10 minutes. This softens the flavor and texture of the shallot and garlic and infuses the liquid with their flavors. When you are ready to serve the asparagus, add the herbs and olive oil and shake vigorously. Give your vinaigrette one last taste and adjust the seasoning before serving.

Serve the asparagus on its own or atop a bed of fresh greens. I used arugula, here.

 More recipes to welcome spring:

Gluten free rhubarb crisp
Spring pea salad with creme fraiche and herbs
Ina Garten’s roasted asparagus
Asparagus risotto from Simply Recipes
Strawberry rhubarb salsa

The post Oven Roasted Asparagus with Blood Orange Vinaigrette appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/oven-roasted-asparagus/feed/ 3
Gluten Free Scones with Lemon and Vanilla Bean http://www.thetomatotart.com/recipe/gluten-free-scones-lemon-vanilla-bean/ http://www.thetomatotart.com/recipe/gluten-free-scones-lemon-vanilla-bean/#comments Sat, 07 Mar 2015 11:00:07 +0000 http://www.thetomatotart.com/?p=5079 These gluten free scones bake up light and flaky and are so simple to make. Fresh lemon juice and lemon zest make these a perfect treat to perk up your afternoon tea or even a nice little breakfast

The post Gluten Free Scones with Lemon and Vanilla Bean appeared first on The Tomato Tart.

]]>
Gluten Free Scones with Vanilla Bean and Lemon from The Tomato Tart http://www.thetomatotart.com

Gluten Free Scones with Lemon and Vanilla Bean from http://www.thetomatotart.com

These gluten free scones bake up light and flaky and are so simple to make. Fresh lemon juice and lemon zest make these a perfect treat to perk up your afternoon tea or even a nice little breakfast. Jump straight to the recipe:

I have a little secret to share. Truth is, I have never seen the appeal in scones. Most of the ones I’ve tried are heavy, dense, dry bricks. Don’t get me wrong, I see photos from my fellow bloggers and I think, “Wow, those are pretty scones; too bad they’re well… scones.” or “Wish I liked scones, those flavors sound killer.” I actually never even bothered trying a gluten free scone because I figured that if the regular ones were so insipid, the gluten free ones had to be worse.

My scone skepticism was turned around after one bite of a maple walnut scone from my favorite gluten free bakery, Pushkin’s Bakery here in Sacramento. That first bite revealed everything a gluten free scone could be when it is is living its best gluten free scone life. I thought, “Well, that’s cool. I’ve now had a delicious scone.” but then sort of put it out of my head.

That is, until, I picked up the latest issue of GFF Magazine (my new FAVORITE mag). In it, Jeffrey Larsen shares his recipe for gluten free scones. He does two versions: one with berries and one with cinnamon and pecan.Though I didn’t have berries in the house, I did have some really lovely lemons. So, I decided to try Jeffery’s recipe with a few tweaks.

Let me just say that these gluten free scones bake up fluffy and tender with a marvelous whole grain taste imparted by the sorghum flour, a super bright lemon zing, and a lovely vanilla bean flavor. The optional lemon and coconut sugar glaze is delicious and criminally easy to make.

Gluten Free Scones with Lemon and Vanilla Bean from http://www.thetomatotart.com

Gluten Free Scones with Lemon and Vanilla Bean

I made these on a crisp and cool Sunday morning. When my scones were ready, I sat right down, poured myself a hot cuppa, and enjoyed my gluten free lemon scone dunked into my milky tea. I opened up my GFF magazine, turned to the article about Maui, and drank in the moment while I sipped my tea. The sun on my back, the scent of vanilla bean and lemon, and a nice quiet moment. Here’s to that!

A key to flaky light gluten free scones is to have cold hands. I like to run my hands under cold water for a few seconds and thoroughly dry them before turning the dough out onto my work surface for the final shaping.

These gluten free lemon scones are made with simple, but good quality ingredients. I use a super fine Sorghum Flour from Authentic Foods. I am now purchasing most of my flours from them and the fine milling makes such a huge difference in the texture of finer crumb baked goods like cakes and cookies. Also, speaking of flour, please don’t confuse potato starch with potato flour unless you like mashed potato scones.

I replaced the xanthan gum in the recipe with ground chia and psyllium husk and traded out the cane sugar for coconut sugar. I love the deep caramel taste that coconut sugar provides, but if you would prefer to use cane sugar, it will work just as well. I also used unsalted Kerrygold butter for the baking and I may have slathered a warm scone with a bit more of it and a spoonful of blood orange marmalade. Maybe.

Gluten Free Scones with Lemon and Vanilla Bean from http://www.thetomatotart.com

INGREDIENTS GLUTEN FREE LEMON SCONES

Adapted from Jefferey Larsen’s recipe in GFF Magazine

  • 150 grams superfine sorghum flour
  • 35 grams arrowroot flour
  • 100 grams potato starch
  • 3 tablespoons coconut sugar
  • 2 teaspoons gluten free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground chia seed
  • ½ teaspoon psyllium husk
½ teaspoon coarse sea salt
  • zest from two lemons
  • 8 tablespoons of very cold unsalted butter cut into small pieces
  • 2 eggs at room temperature (one set aside for the egg wash)
  • 1 vanilla bean (or one tablespoon vanilla extract)
  • ¼ cup full fat Greek yogurt
  • 3 tablespoons lemon juice
  • more coconut sugar for sprinkling on top (optional)

INSTRUCTIONS GLUTEN FREE LEMON SCONES

  • Preheat the oven to 375º and line a baking sheet with a silpat or parchment paper.
  • In a medium bowl, whisk together sorghum flour, arrowroot, potato starch, coconut sugar, baking powder, baking soda, chia, psyllium, salt, and lemon zest. Whisk until fully combined. With a pastry cutter, a fork, or cold hands, cut the butter into the dry mix until it resembles a crumbly coarse meal.

Gluten Free Scones

  • In a small bowl, whisk one egg until it’s frothy and light in color. Scrape the seeds from the vanilla bean into the egg (or add the vanilla extract, add Greek yogurt and lemon juice and stir. Add the wet ingredients to the dry and stir until fully incorporated. The dough will be thick, sticky, and shaggy.

Gluten Free Scones

  • Dust your work surface with a bit of flour and turn the dough out onto the board. Sprinkle some flour on the top of the dough and work into a thick circle about 7 or 8 inches in diameter. Slice into 8 equal triangles using a very sharp knife.
    Transfer triangles to the prepared baking sheet with at least an inch of space between them. Beat the remaining egg with a tablespoon of warm water. Brush the scones with the egg wash and sprinkle with the coconut sugar if using. Place baking sheet in the freezer for ten minutes to ensure flakier, lighter scones.
  • Bake for 20 minutes or until golden brown and cooked all the way through. Drizzle with lemon glaze if using.

Gluten Free Scones with Lemon and Vanilla Bean from http://www.thetomatotart.com

  • FOR LEMON GLAZE
    ⅓ cup coconut sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  1. Place coconut sugar in a high speed blender and process until fine and powdery. In a small bowl, mix powdered coconut sugar, lemon and vanilla extract. Drizzle over warm scones.

Check out these killer lemon, orange, and grapefruit flavored sweet treats:
Candied Citrus
Gluten Free Lemon Pudding Cakes
Gluten Free Lemon Rosemary Bread
Gluten Free Cranberry Orange Muffins
Grapefruit Brulée

The post Gluten Free Scones with Lemon and Vanilla Bean appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-scones-lemon-vanilla-bean/feed/ 2
Whole Red Snapper Roasted with Shiso and Lemon http://www.thetomatotart.com/recipe/whole-red-snapper/ http://www.thetomatotart.com/recipe/whole-red-snapper/#comments Tue, 03 Mar 2015 11:00:20 +0000 http://www.thetomatotart.com/?p=5063 This whole roasted snapper recipe is simple and so healthy. Crisp skin and a succulent interior, fragrant with lemon and shiso, make this rustic fish recipe something truly special. This gluten free, dairy free, paleo recipe is also low carb!

The post Whole Red Snapper Roasted with Shiso and Lemon appeared first on The Tomato Tart.

]]>
Whole Red Snapper

whole-snapper-shiso-hero

This whole roasted snapper recipe is simple and so healthy. Crisp skin and a succulent interior, fragrant with lemon and shiso, make this rustic fish recipe something truly special. This gluten free, dairy free, paleo recipe is also low carb! Jump straight to the recipe

When I first met my husband, I had been a vegetarian for nearly half of my life. Shortly after we moved in together, that changed. I started eating meat as though I was making up for lost time.

I devoured chili, and burgers, and pizza. I tried real chorizo for the first time after eating soyrizo for a decade. I ate Japanese food- especially sushi, sushi, and more sushi!

Whole Red Snapper

I definitely had some quirks in my early days of eating meat and fish. The number one rule was that meat, could not, in any case, look as though it had once been alive. Yeah, I know, it’s a little crazy. Bacon was okay, but a roast chicken was out of the question. Hamburgers yes, whole fish no.

The first time I cooked a whole fish for Joshua it was a Thai red snapper. I stuffed it with chilies and onions and lime and kaffir lime leaves. It smelled so good and some of my favorite flavors were represented, but I got squeamish at the last moment and couldn’t even eat it. The worst part is that I knew what I was missing with that delicious whole red snapper.

Whole Red Snapper

That squeamish phase lasted longer than I’d like to admit, but eventually I started to learn about humanely raised meat and sustainable fish. I began to respect the meat and recognize how precious it was. I learned how not to waste anything.

One whole fish might go through three incarnations in our house. A fish dinner one night, fish cakes the next, and a batch of fish stock which becomes the base for a fish soup or stew. A whole fish makes for a gorgeous, rustic presentation, and is very simple to prepare. 

Whole Red Snapper

This recipe was inspired by the lovely La Fuji Mama. Believe it or not, she is even more delightful than her blog. I had pinned this recipe a while back and when I picked up my sustainably certified snapper at my local fishmonger, Suhn Fish, I knew exactly what I was going to make.

Whole Red Snapper

Oven Roasted Whole Red Snapper with Shiso and Lemon

Adapted from La Fuji Mama
When looking for red snapper, ask your fishmonger if it is true red snapper. There are quite a few imposters on the market. Snapper is a fish that has been overfished in the past, so it is important to ask if it is sustainably fished. This recipe will work with just about any whole fish. You may have to adjust cooking times depending on weight and thickness. Shiso is a Japanese herb which you can find at any good Japanese market. It tastes like a cross between lime leaf, mint, and… heaven. If you’d like to substitute this herb, try a mix of parsley and cilantro or kaffir lime leaves with basil and lime wheels. This lovely fish dinner can be on the table in under an hour with only a few minutes of active time.

  • Whole Red Snapper Ingredients
  • Whole red snapper about 3-4 lbs
  • Shiso leaves
  • 1 lemon, thinly sliced
  • Sea Salt
  • Black Pepper

1. You will need 1 1/2 teaspoons of salt per pound of fish. Divide the salt in half and sprinkle each side of the snapper with equal amounts. Allow the fish to rest at room temperature for 30 minutes on a rack over a baking sheet. After 30 minutes, rise the salt and dry the fish very well.

2. Preheat the broiler to high, for at least 10 minutes and line a baking sheet with parchment.

3. Make two big slashes in the fleshiest part of each side of the fish. Using your fingers, press salt into the slits, the gills, and the cavity of the snapper. Place lemon slices inside the cavity along with about 8 shiso leaves. Also place a half a lemon slice and a shiso leaf in each of the gills. Sprinkle the whole fish with sea salt and black pepper.

4. Transfer the fish to the prepared baking sheet and cook for 8 minutes under the broiler. Remove the fish from the oven, carefully turn over, and return to the broiler for another 4-5 minutes.

5. Check for doneness by prodding the slit with your finger. It should feel firm and should easily flake away from the bone using a fork. The juices will run milky white. If the fish is not done, return to oven checking every two minutes and pulling out when slightly underdone. Allow the cooked fish to rest for about 10 minutes before serving.

6. Serve with a bit a shiso garnish and a nice bowl of rice or a daikon salad.

Follow The Tomato Tart’s board Amazing Fish & Shellfish Recipes on Pinterest.

The post Whole Red Snapper Roasted with Shiso and Lemon appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/whole-red-snapper/feed/ 4
Gluten Free Boxty AKA Irish Potato Pancakes http://www.thetomatotart.com/recipe/gluten-free-boxty/ http://www.thetomatotart.com/recipe/gluten-free-boxty/#comments Tue, 24 Feb 2015 11:00:36 +0000 http://www.thetomatotart.com/?p=5031 I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

The post Gluten Free Boxty AKA Irish Potato Pancakes appeared first on The Tomato Tart.

]]>
Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party.  from http://www.thetomatotart.com

Gluten Free Boxty Recipe for St. Patrick’s Day

This post is sponsored by Gourmet Garden herbs. Though I received monetary compensation for this post, my opinions are entirely my own. I only work with brands I love and that I feel will be useful for my readers. In addition, some links to books or products I mention may be affiliate links.

When brainstorming ideas for St. Patrick’s Day, I thought of my friend Siobhan. Siobhan is from Dublin, and I have had the extreme pleasure of eating her tasty food for many years. We’ve lived together a couple of times in the past, and one of my favorite things about it was coming to the smell of a hot curry on the stove. On weekends, I often arose to a hot cuppa, the New York Times, and the sizzle of spuds in a cast iron pan. Jump straight to the recipe.

Siobhan and I at my 30th birthday pajama party!  Look at my eyebrows EEP!

I knew I wanted to make a potato dish as a nod to my good friend. Colcannon and champ crossed my mind, but as I dug deeper, I thought of the potato cakes that my mom had made when I was growing up. Leftover mash always became potato pancakes. Siobhan did the same exact thing. In Ireland, it’s called boxty, and boxty is such a fixture of life in some parts of Ireland, there is even a nursery rhyme:

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man

I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party.  from http://www.thetomatotart.com

I looked at a ton of recipes on the web and I think there are as many recipes for boxty as there are Irish grandmothers. What I didn’t find were a ton of gluten free boxty recipes, but lucky for me, it is a very simple task to convert the basic formula. I started with the recipe from a fantastic cookbook by Clodagh McKenna , Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year.

I decided I wanted to stray a bit from Clodagh’s recipe in that I wanted to spare you rolling the dough. I also knew I wanted to spice things up a little, so I added some Gourmet Garden lightly dried parsley and some of their lightly dried chili. The result is a brightly flavored potato pancake with just a hint of heat. The herbs add a pretty bit of color to the potatoes, too!

If you’re not familiar with Gourmet Garden’s lightly dried herbs, I can’t recommend them highly enough. They’re nothing like the freeze dried, dusty-flavored herbs you might remember lingering at the back of your mom’s spice cabinet. They’re pretty amazing and keep for a month in the refrigerator once opened. Though I love growing my own herbs, my parsley and cilantro (my favorites) never last through the winter. I hate it when I buy a bunch of herbs only to have them turn into a slimy mess within a couple of days. When I first had the opportunity to try these, I was blown away by the way they completely rehydrate as soon as they’re in the proximity of moisture. Even a little steam does the trick.

Gourmet Garden Lightly Dried Herbs

These gluten free boxty come together really quickly especially if you have leftover potatoes. They make a great light meal for Meatless Monday when served aside some cabbage or kale. Of course, if you ask my husband and our friend Mike these gluten free potato cakes are a pretty killer snack. Though I haven’t tried to serve these to my friend Siobhan, I’ll venture a guess that she’d approve.

Gluten Free Boxty Recipe

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

These gluten free Irish potato pancakes (boxty) are very simple to make. Choose a potato that is not too crumbly or starchy. I like red potatoes here. Be sure to choose potatoes that are all roughly the same size to ensure even cooking. This recipe adapts very well. Try adding crumbly bacon to the mix, or a bit of finely grated Irish cheddar. Green onions are amazing in these too! Have fun and happy St. Patrick’s Day.

  • Makes 8 potato pancake patties (boxty)
  • 3 lbs red potatoes
  • ½ cup sour cream, greek yogurt, or creme fraiche
  • 2 eggs, lightly beaten
  • ¼ cup gluten free flour mix (I used 3 tablespoons extra fine brown rice flour and 1 tablespoon tapioca starch)
  • 2 tablespoons Gourmet Garden Lightly Dried Parsley
  • 1 teaspoon Gourmet Garden Lightly Dried Chilies (optional)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of butter
  • 1 oz Irish cheddar, finely shaved or grated (optional)
  • Extra lightly dried parsley for garnish
  1. Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  2. Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
  3. In a separate bowl, mix flour, parsley, and chilies with salt and pepper and add to the potato mixture.Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  4. Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.
    Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden. Serve with Irish cheddar and herbs.

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

The post Gluten Free Boxty AKA Irish Potato Pancakes appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-boxty/feed/ 6