heirloom tomato + caramelized onion puff pastry tart.

As promised, I’m back! With the sunniest, freshest, and most delicious recipe that is almost absurdly simple. It’s savory tart time.

After my return home from Hawaii (boo), I was excited to get back into my kitchen. I ate the most delicious food while away, but I do miss cooking while traveling. I hit up my local public market over the weekend, and found these gorgeous heirloom cherry tomatoes. Coupled with fresh basil, I knew I wanted more than the obvious caprese salad, as enticing as those are. I wrestled with the idea of making a galette, but the notion of rolling out pie dough was too much to handle on this lazy Sunday. I decided on prepared puff pastry – so simple to use, elegant, and deceptively light (hint: it’s not! We have to live).

I thaw my puff pastry for about 30-40 minutes on a cutting board at room temperature before I plan to use. This allows for just enough time to thaw, but the pastry needs to still be chilled. Too warm and it gets gluey. Yuck.

Simply unroll when it’s ready (don’t force it!) and lightly brush with a touch of olive oil. We are then going to add a light coat of shredded fontina (any mix of good melting cheeses will do – gruyere would be a great option, as well as shredded mozzarella or an Italian blend), then the lightly caramelized onions (so much yummy sweetness!), and then the halved tomatoes. A quick bake for 20-25 minutes, and then top with fresh basil. The tomatoes will retain their juicy freshness, and the sweetness of the onions and basil are the perfect compliments.

This is a beautiful appetizer or light lunch that is wonderful warm, at room temperature, and cold! In fact, I’m eating it out of the fridge right now. Enjoy!

heirloom tomato tart with caramelized onions.
adapted from Martha Stewart. 

ingredients
1 square sheet prepared puff pastry, thawed according to package directions
8 ounces cherry heirloom tomatoes, halved (can also use regular cherry tomatoes)
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup fresh basil
1/2 cup shredded fontina cheese (can use a mix of fontina, mild white cheddar, gruyere)
1/4 cup grated parmesan
3 tablespoons olive oil, divided plus more for drizzling
1.5 teaspoons sea salt, 1/2 teaspoon reserved
1/2 teaspoon fresh black pepper

directions

Halve the cherry tomatoes and place in a colander/fine mesh strainer that is situated over a bowl. Sprinkle with one teaspoon of sea salt, and gently stir. Let sit for 30 minutes, stirring once halfway through. Discard any liquid that collects in the bowl (this helps keep the tart crisp and not too wet).

While tomatoes are sitting, heat remaining two tablespoons of olive oil in a large nonstick skillet, add the sliced onions, and cook over low-medium heat. Cook, stirring often, for 25-30 minutes, until onions are golden and soft and fragrant. Turn the heat down to ensure no browning.

Once puff pastry is defrosted, brush with 1 tablespoon of olive oil. Top with 1/2 cup cheese, caramelized onions, and tomatoes. Sprinkle with parmesan cheese, drizzle a little of olive oil, and top with remaining salt and pepper.

Bake at 425 degrees for 20 minutes, checking after 15. Remove once golden brown and top with basil. Let rest for 5 minutes before cutting.

Serves 4 for lunch, 8 for appetizer.

**Please use organic ingredients**

 

 

salsa de chile ancho.

Salsas are so easy to make, yet except for the occasional pico de gallo, I pretty much always purchase them. How about you?

A few years ago, my dad and I made a whole bunch of salsa during our epic canning/preserving weekend. I loved it, but my dad thought it left something to be desired. I’ve always been intrigued by the varieties of dried chiles you can find in those little plastic boxes at the grocery store, but they always seemed like they would be such a chore.

Oh, how wrong I was! I bought anchos for a four-pepper chili recipe, and was pleasantly surprised at how simple they were to prepare. Although they are dried, they still maintain some flexibility and pliability, and although I softened them in some stock for that recipe, this salsa recipe has you toast them and then prepare them dried, and I promise it is a breeze! This salsa will take you less than 10 minutes start to finish, and it is so completely worth it.

Anchos are the dried version of a poblano chile, and they have a deep, complex flavor that is often described as having a similar flavor to a spicy raisin. Sounds weird, I know. But trust me, you’ll love it. Removing the seeds allows for the finished salsa to be warm with a mellow heat that will appeal to a wide variety of palates.

I used some crushed tomatoes that I had hanging out in the fridge, but you could certainly swap in a fresh tomato or two (I would use plum/roma tomatoes). Where I live, fresh tomatoes are amazing for 3 months out of the year, other than that, I always turn to canned, as out of season fresh ones tend to be mealy and bland. Yuck.

Note that this recipe is flexible and adaptable, as salsas can be customized in pretty much any way your heart and stomach desire! Eat with chips, add to tacos/quesadillas/burrito bowls, or my favorite way, mixed in with homemade tortilla chips for chilaquiles, topped with a fried egg. Mmmm. I know what I’m having for brunch!

salsa de chile ancho.
adapted from https://kathleeniscookinginmexico.wordpress.com. 

ingredients
4-5 dried ancho chiles
3/4 cup tomatoes (I used canned diced)
1/2 small white onion
4 garlic cloves
1/4 teaspoon Mexican oregano
pinch of sea salt
1/2-1 cup hot water

directions
Heat a skillet over medium heat. Add the ancho chiles, and toast for 30 seconds on each side. Make sure not to blacken them, as it will impart a very bitter flavor. Remove from heat, cut the stems off, and scrap out seeds. Keep the skillet on medium low heat.

In a blender, add the tomatoes, onion, garlic, ancho chiles, oregano and salt. Process in a blender. The mixture may “get stuck”, this is when you’ll add the water. Process for 10-15 seconds longer, making sure not to process the salsa too smooth/runny. You should be able to scoop it with a spoon without it running right off.

Add one teaspoon of oil to the skillet. Add the salsa and cook for 2-3 minutes, allowing the salsa to cook, lightly bubbling. Taste and add additional salt if desired.

Store in a small glass container for up to 10 days. Makes 1.5 cups.

**Please use organic ingredients wherever possible** 

spicy sweet potato latkes.

Hi there! Today we’re celebrating Hanukah here at PTL. For once I’m actually ahead of the game and posting this in ample time of the holiday. This year Hanukah falls on December 24th, and goes through the week between Christmas and New Year’s Day. What a festive end to the year!

The pinnacle food of Hanukah is the latke. If you’ve never had latkes, let me implore you to try them. They are incredibly simple to make, and mine are an easy twist on the classic. As latkes are cooked (pan fried, actually) in a whole mess of oil, I decided to up the nutrition profile slightly by using sweet potatoes. Now I could have very easily lessened the amount of oil here, but since Hanukah is about celebrating the miracle of the oil lasting eight days and nights (among other things!), we’re going full speed ahead here.

Because I like spicy with my sweet potatoes, I added in a healthy amount of hot sauce (about 1.5 teaspoons/20 dashes). It’s A LOT of potatoes, so these only ended up with a mild kick. Scale up and down to your preference.

It’s VERY important to not skip the salting and draining process of the shredded potatoes. We want crispy latkes, and removing excess moisture is paramount to that process. Once you’ve cooked the latkes, remove them to a paper-toweled plate to drain off any excess oil. Then place them in a warm oven (200 degrees) on a baking sheet with foil or parchment paper. Do not stack them — remember, crispness is the goal!

You can make these ahead, to reheat from refrigerated simply place them in a 450 degree oven for 5 minutes, turning once halfway through, checking to ensure they don’t burn. Serve.

Happy Hanukah!

spicy sweet potato latkes.

ingredients
2 medium sweet potatoes, peeled
1 medium russet potato, peeled
5 scallions, thinly sliced
10-20 dashes hot sauce (use chile-garlic paste, Sriracha, Frank’s Red Hot, your favorite)
1 teaspoon sea salt + 1/2 teaspoon
1 teaspoon black pepper
2 eggs, whisked
2/3 cup unbleached flour

directions

Shred the potatoes using a food processor fitted with the grating blade (alternatively, you can use the large hole side of a box grater for a real workout!). Add the shredded potatoes to a fine mesh strainer that it sitting a top a bowl. Sprinkle the potatoes with a teaspoon of sea salt and mix together. Let sit for 10 minutes. After 10 minutes, use a wooden spoon to push the mixture down and to the sides of the strainer to push any moisture out. Less moisture will yield crispier latkes, which is what we’re going for.

In a large bowl, add the salted potatoes, scallions, hot sauce (to your preference, 10 dashes of Frank’s Red Hot was about 3/4 teaspoon), black pepper, sea salt and mix. Add in whisked eggs, and mix to combine, Finally, add in 2/3 cup flour, and mix gently to combine, ensuring no pockets of raw flour remain. With clean, damp hands, form into 2.5 inch patties (about 1/4-1/3 cup of mixture)

Heat about 1/2 inch of grapeseed or avocado oil over medium/medium high heat in a large, deep skillet. Fry the latkes in batches, cooking about 3 minutes per side, making sure that the oil isn’t too hot (above 350 degrees). If the oil is too hot, the latkes will burn before the middle is cooked.

Drain onto paper towels, and place into warmed oven until ready to serve. Serve with applesauce and sour cream.

Makes about 18-20 latkes.

**Please use all organic ingredients wherever possible** 

the best hummus ever.

That’s a bold statement. The best hummus. Ever. But, let me tell you, the taste of this hummus is INSANE.

Let me tell you a fairy tale. Once upon a time, I didn’t like hummus. It was a strange time. Then one day, a boyfriend made hummus, his favorite recipe. I was hesitant, but once I dipped fluffy pita into that smooth, creamy, garlicky dip, I was S.O.L.D. It also ruined any future hummus eating experiences. You see, once I was saw the light, I always compared all hummus to that first, homemade recipe. Sure, there was good hummus to be found in restaurants, and maybe, just maybe at the grocery store, but my heart belongs to that recipe. Now, that boyfriend and I are no longer, but you better believe I asked for that recipe! Good thing we remained friendly. Thanks to K., I can share with you.

I think the secret is the addition of plain yogurt. The original recipe calls for regular, but I’ve used greek with success. The yogurt makes it extra creamy, smooth and adds a richness that is not to be missed. Now this recipe is decidedly garlicky, so make sure you (and whoever you’re eating it with!) are big ol’ garlic fans like I am! At least garlic is insanely healthy, so you can feel even better about eating this already good for you dip!

I served it with sliced cucumbers here, but you can pair with pita, veggies, a spoon (we’re a judgment free zone here), and prepare for hummus nirvana.

the best hummus.
courtesy of K.

ingredients
1 and a half cans of chickpeas, drained (21 ounces)
3-4 garlic cloves
3 tablespoons tahini
5 ounces plain Greek yogurt
6 tablespoons fresh squeezed lemon juice
3/4 teaspoon cumin
2 tablespoons extra virgin olive oil

directions
Rinse the chickpeas and add them to a food processor. Add the garlic cloves and puree 10-20 seconds. Scrape the bowl. Add the tahini, yogurt, lemon juice and cumin and puree until smooth. You may need to stop and scrape the bowl to ensure everything is well combined.

While the processor is running, stream in the olive oil. Once mixed in, pour into a serving bowl, cover with foil/plastic wrap and refrigerate for at least an hour before serving. This resting/chilling time will allow for the flavors to combine.

Serves 6-8 as an appetizer. Keeps for 3-4 days covered tightly in the refrigerator.

**Please use organic ingredients wherever possible** 

mu shu chicken lettuce wraps.

Happy Saturday friends! I don’t know if it’s the unseasonably warm weather (high 40s today!) or what, but I just cannot seem to wrap my head around the fact that Christmas is in twenty days. TWENTY. And I’ve bought exactly one gift so far. And not a single decoration has seen the light at my place. I’m telling you, every. year.!

Despite my unpreparedness for the upcoming holidays, I did make a dish recently that is not only super simple and delicious, it would be perfect for holiday parties! I made these lettuce wraps as a weekend lunch, but depending on the size of your lettuce leaves, this could easily be a great option at a cocktail party for a light appetizer. Fill a serving dish with the cabbage/chicken mixture, and a plate piled high with lettuce leaves, and let guests serve themselves! It would make a great, light option amongst all the heavier holiday goodies, and these are gluten free as long as you use tamari and GF hoisin sauce. The sauce strikes a nice balance between sweet, savory, salty and tangy. Because we’re swapping the lettuce for the traditional pancake, 3 of these wraps come in at under 200 calories. Perfect justification for another glass of champagne. Hey, it’s the holidays!

These are great for busy days/nights, because they come together in under a half an hour, and you can use leftover rotisserie chicken. If you want to make the chicken from scratch, either poach the chicken breasts or simmer in a deep skillet covered with a splash of chicken stock until cooked through.

I hope you try these and enjoy them as much as I did!

mu shu chicken lettuce wraps.
inspired by cooking light.

ingredients

3 tablespoons tamari or soy sauce
1.5 tablespoons dry sherry
1.5 tablespoons dark sesame oil
1.5 tablespoons gluten free hoisin sauce (Wok Mei is a good GF brand)
1.5 teaspoons rice vinegar
1 tablespoons garlic, minced
1.5 tablespoons fresh ginger, minced
4 cups shredded cabbage + carrots (I used a 14 oz. package of coleslaw mix)
2 small chicken breasts (about 8 ounces), cooked and shredded
1/2 cup scallions, sliced, divided
2 heads baby romaine, leaves separated
1/4 cup chopped cashews (optional)

directions

Combine the tamari, sherry, hoisin, vinegar and sesame oil in a small bowl.

Heat a large skillet over medium high heat and swirl one tablespoon of grape seed oil to coat the pan. Add the ginger and garlic and cook for 30 seconds, being careful not to brown/burn. Add cabbage mixture and soy sauce and cook for 1 minutes, stirring frequently. Add cooked chicken and 1/4 cup of the scallions to the pan and continue to stir and cook, until cabbage is just barely wilted.

Transfer mixture to a serving bowl and garnish with remaining scallions. Serve with baby romaine or Bibb lettuce leaves. Garnish with cashews if desired.

Serves 4 as a main dish, 8 as an appetizer.

**Please use organic ingredients wherever possible**