Week 9 Box Contents
- Summer Squash
- Green Onions
- Garlic (Delivery Folks)
Tomatoes are coming on strong. Lest you feel overwhelmed by the quantity you may receive, here’s an idea you can use to deal with them fairly easily: Cut them in quarters and slow roast in the oven at 225-250 for 2-3 hours depending on how juicy they are. Pop them in a bag and freeze them. These are awesome in the middle of winter in soups, pasta or on pizza. My favorite way to do them is to halve them and toss them in the smoker as low as your smoker will go for 20-30 minutes or so under pretty heavy smoke. I then slow roast them and throw them in a freezer bag and stash them till January when winter eating needs a little boost.
Bacon, Cheddar and Tomato Pie
A riff on a southern classic, this tomato pie is pretty dang good. The crust here is studded with bacon, so I mean, do I have to say anything else? A great way to use a good amount of tomatoes all at once. If you don’t have all the herbs, feel free to omit or replace with what you might have on hand.
2 1/4 cups flour
1 cup cold butter, cut up in cubes
8 cooked bacon slices, chopped
3/4 cup sour cream
2 3/4 pounds assorted large tomatoes, divided
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 green onion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
From Southern Living
Okonomiyaki (Japanese Veggie Pancakes)
I’ve been making these for quite a few years now. They take really simple CSA staples like kale and cabbage and turn them into a tasty little dinner! The cooked pancakes can easily be frozen and popped in the oven straight from the freezer as well. You can make them smaller, silver dollar sized, for a great little appetizer or plate sized for a hearty meal. The sauce is a spin on the traditional sauce served with them and normally there is a swirl of that tasty Kewpie mayo with them as well. Here’s my other tip: add some cooked bacon to the mix, it’s awesome.
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
4 green onions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
From Smitten Kitchen