tonight: tomato pie with fresh herbs

tonight: tomato pie
browned and crisped, the tomatoes melt into the ricotta and herbs

Several years ago, my darling man who doesn’t do a lot of cooking, but is really swell in the clean-up department, took up the habit of fixing brunch on Mother’s Day. This is a total treat – great food, no hurry at an overly busy restaurant, and did I mention great food?

Much research and effort goes into every detail, including a theme and typed up menu! He and his cooking cohorts always dine on breakfast beers and lil’ smokies, while the girls sip on the likes of a cherry spritzer (made even better with a splash of vodka) and nibble on zucchini pancakes slathered with crème fraiche.

Call me sentimental, I’ve saved all of the recipes. Some have been made several times over and others merely get a glance and a fond remembrance.

One menu item that’s been a repeat was Good Housekeeping’s Crustless Tomato-Ricotta Pie. It’s somewhere between a pizza, a quiche and a heavenly lasagna. I love the original recipe, as well as some changes that I’ve made throughout the years.

Tomato Pie with Fresh Herbs

ingredients

  • 1  15 oz. container part-skim ricotta cheese
  • 4 large eggs
  • ¼ cup Romano, Parmesan or Gruyere cheese
  • ¼ cup milk
  • 1 tablespoon cornstarch
  • ½ teaspoon each salt and fresh ground pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried basil
  • ½ cup each fresh cilantro and mint leaves, chopped
  • 1 lb ripe Roma tomatoes, sliced

method

  • Preheat oven to 375 degrees. In large bowl, whisk ricotta, eggs, cheese, salt and pepper until blended.
  • In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in garlic, basil, cilantro and mint.
  • Pour mixture into an oiled 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices. Bake pie 35 to 40 minutes or until lightly browned, the center is puffed and the edges are set. Let stand 5 minutes before serving.

This pie begs to be mixed up; different cheese or combinations of herbs. Use all fresh herbs when available, or call upon what’s in the pantry in a pinch. Enjoy!

Happy eating, my friends –

Missy

 

 

 

 

national ketchup day

national ketchup dayNational Ketchup (catsup) day was on June 5th, and I missed it! “Arg,” said the girl who loves ketchup and especially Portland Ketchup.

I first had this captivating tomato based elixir a few years ago. We (my man and I) had gone to Kennedy School McMenamins for brunch on Mother’s Day – sans our kids – where were they anyway? It was a grand afternoon sitting on their umbrella and plant inhabited courtyard. Continue reading

tonight: spicy eggplant parmesan

tonight: spicy eggplant
spicy eggplant parmesan with caramelized onions and mushrooms

After being on vacay for a week, and having some really good food (especially the lamb shanks at Milo’s), I look forward to eating at home. The first night back, I pulled leftover spaghetti out of the freezer. Yes, it was carby comfort food, and I enjoyed every bite. Now, it’s back to a normal routine which meant fish topped with corn salsa and herb-infused yogurt. However, the weather is chilly, so more hearty comfort is what I’m craving. Enter Eggplant Parm. Continue reading

tonight: pan-grilled shrimp tacos

tonight: pan-grilled shrimp tacos
sweet shrimp, red cabbage and cilantro wrapped up in a corn tortilla

I can still remember the first time I had peel ‘n eat shrimp. We’d gone to some friends’ house back in the 80’s for dinner. There in the middle of the table was a giant bowl of pink shrimp just waiting to have their shells deftly removed, all while sucking the briny juice from the removed tail piece. We proceeded to dunk the sweet chunks into garlicky butter until the entire bowl had been devoured. Continue reading