Saturday, May 9, 2009

Sugar plum tomato and goat cheese crostini

I found these tiny sweet tomatoes still on the vine packaged at Trader Joes.  Super sweet and juicy, and pure perfection when tossed with a little olive oil, salt 'n pepper, and garlic and roasted until they burst and carmelize.  If you've got a silpat I recommend using it, or line a pan with foil and coat with non stick cook spray.  Make sure you scrape the pan clean of all the carmelization and drippings because that is the best part.  I used sugar tomatoes but you could easily use cherry, grape, or roma tomatoes.  Keeping them on the vine throughout the roasting process may smoke up the kitchen some but wow what a beatiful presentation when laid out!

Slice a baguette and rub with roasted garlic, then top with a little goat cheese.  Place under the broiler until nice and toasty,then top with the carmelized tomatoes.  Keep leftover tomatoes refridgerated in a tightly sealed container for up to 4 days and place in a salad, top a pizza, or add to a sandwich for a fresh yet intense flavor boost.

Carmelized Sugar Plum Tomatoes with garlic (recipe)

1 12 oz package sugar tomatoes or cherry tomatoes
4-5 large cloves of garlic, slightly smushed
Olive oil, salt, pepper to taste

Toss all ingredients and place on a lined baking sheet. Roast in a preheated oven at 400º about 15-20 minutes or until tomatoes lose shape and edges just start to carmelize.

Saturday, May 2, 2009

3 ingredient, no cook, no churn Cupcake Batter Ice Cream

Hands down, this is the EASIEST and tastiest ice cream that you will ever make, no cooking and no machine necessary.  If you've got a fork and a freezer you've got no excuse for not whipping up this rich, creamy, cool concoction.   Don't let the ingredient list scare you, yes it's got some sweetness but as long as you don't eat the entire lot in one sitting you're not going to max out your daily sugar intake.  The key to a long life of good eating, moderation.

Cupcake batter ice cream recipe

1 jar of Pillsbury whipped buttercream frosting (no exception here, this gives it the batter taste)
1 can of sweetened condensed milk
1/2 gallon of half n half

Make sure frosting is at room temperature.  Incorporate frosting with condensed milk using a fork or whisk, add half n half and stir until combined. Freeze at least 6 hours, or overnight. Serve with sprinkles.  

Friday, May 1, 2009

Restaurant quality thin crust pizza that disappears almost as fast as it's made.

Crispy like a cheesy decadent cracker.  I keep telling myself that it's the last piece for me, but I can't stop because it's so scrumptious and snacky at the same time.  The key to these pizzas is brushing the underside of the Lavosh with a little olive oil and placing it in the oven directly on the racks for about 3 minutes before topping it.  This way it has a snappy bite to each piece, even the center pieces.  I used all premade foods from Trader Joes, but feel free to use home made alfredo or tomato sauce if you've got the time.  

3 Cheese Pesto Pizza Recipe

1 package of Lavosh (an unleavened flatbread, you can substitute tortillas or pita if Lavosh is unavailable)
2 T. Olive Oil
1 Jar Alfredo sauce
Cherry tomatoes, halved lightly seasoned w/ salt and pepper
Grated Parmesan
Goat Cheese

Preheat oven to 400˚. Brush underside of Lavosh with olive oil, toast directly on oven racks until barely browned on edges, approx. 3 minutes.  On foil lined pan (easy cleanup!), place Lavosh and spread alfredo sauce in a thin even layer. Top with tomatoes, cut side up, placing small dollops (pea size) of pesto directly on halved tomatoes.  Top with approx. 1 C.  mozzerella, 2 T. goat cheese, and finally 2-3 T. parmesan (top with as little or as much of each cheese as you like, but the thin crust can't hold too much topping or it will run out onto pan). Bake until cheese is bubbling and very lightly browned, about 8-10 minutes.