**Just a reminder that we are planning to try another edition of Foodie Fridays tomorrow! Hopefully we will get some participants! It’s a great opportunity to share your cooking adventures, best recipes, and more with fellow home cooks and foodies!**
Everyday FOOD — (Heather) This is a very seasonal issue, filled with late summer, early autumn food. The spread on tomatoes is beautiful, and the six fresh recipes all look amazing. The Cuban Dinner feature looks delicious, and not too hard to put together.
The Gnocchi dishes made me wish I wasn’t eating gluten-free just now (I wonder if I could substitute gluten-free flour blend??). A clever article on new ways for muffin tins features deep-dish pizzas, toast cups, mushroom tartlets, eggplant pies, and tortilla cups with fruit.
There is a helpful article on freezing summer produce, and then recipes to use your frozen produce in. And, there is a bake sale article filled with sumptuous baked goodies. Scattered throughout the magazine are one-pot dishes, side dishes and weeknight dinners. Definitely a great issue!
I chose to try the tomatoes with eggs baked inside. It was perfect for a light supper on Sunday evening, or if you’ve had a large lunch earlier in the day.
BAKED EGGS IN TOMATOES
(Everyday FOOD, Sept. 2010)
4 large beefsteak tomatoes
coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels
4 large eggs
2 tsp. snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)
Preheat oven to 350F. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
Better Homes & Gardens — (Alaina) This issue has some really great looking recipes. I like that BHG includes all kinds of things around your home – organizing, cooking, gardening, decorating and more. It highlights some wonderful recipes including Donuts, Slow Cooker Indian Chicken Stew, Mushroom and Poblano Vegetarian Enchiladas, and Buttered Apples in Maple Syrup Custard.
I made the Rustic Swiss Chard & Mozarella Tart. It was delicious and most of my family really liked it. The crust was amazing and I’m imagining all the wonderful combinations I could put inside of it. Sometimes getting my family to eat greens (which are incredibly nutritious) is challenging and I think this recipe is a great way to incorporate them into our diet!
RUSTIC SWISS CHARD & MOZARELLA TART
(Better Homes & Gardens, September issue)
Print This Recipe
1 recipe Pastry, recipe below
1 bunch Swiss chard, washed and chopped (about 5 cups)
1 cup chopped leeks (I actually substituted sweet onions since I didn’t have any leeks on hand)
4 cloves garlic, minced
1/4 tsp. dried thyme, crushed
1 Tbsp. olive oil
3/4 cup shredded mozzarella cheese
Fresh Italian (flat-leaf) parsley (optional)
Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.
Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.
On a lightly floured surface, roll pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley. Makes 4 main-dish or 8 appetizer servings
Pastry: In a large bowl combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Cut up 1/2 cup cold butter; cut into flour until mixture resembles coarse meal. Combine 1/4 cup ice-cold water, 1/4 cup sour cream, and 2 tsp. lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.
Cooking Light — (Alaina) This issue is packed with healthy, easy recipes. It’s perfect for the home cook. It includes a list of the Top 20 ingredients to have on hand for quick cooking. And it has a section on cooking with your pressure cooker (I have yet to get one but they look awesome!). I think the October issue of Cooking Light will be a bit more fall-ish but this is a great magazine overall!
I made the cover dish – Maple-Glazed Salmon. It was wonderful – the dry rub really masked the fish-y-ness and gave great flavor! The kids liked this better than the last time I made salmon. I will definitely make this again. It’s also a quick recipe – 20-30 minutes from start to finish.
(Cooking Light, September 2010)
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1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
2 tablespoons maple syrup
Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.