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Archive for August 10, 2013

TIP OF THE DAY: Broiled Tomatoes

Easy and delicious broiled tomatoes. Photo
courtesy Ruth’s Chris Steak House.

 

Revel in the summer crop of vine-ripened tomatoes. Add them to every salad and sandwich. Make gazpacho and fresh tomato sauce for pasta.

And along the way, stick some under the broiler for a delicious first course or side. You can add dressed greens to the plate as a salad course: Consider arugula, spinach, watercress or a baby greens mix.
 
BROILED TOMATOES RECIPE

Ingredients

  • Bread crumbs
  • Grated Asiago, Gana Padano or Parmigiano-Reggiano cheese
  • Optional second cheese: blue, Cheddar, goat, Gruyère, mozzarella or other favorite, shredded or crumbled
  • 1 teaspoon chopped fresh basil, chives, marjoram thyme or rosemary, or dried oregano plus more for garnish (you can use more than one herb)
  • 1 clove garlic, finely minced
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Tomatoes—one large, 1/2 jumbo, or two smaller tomatoes per serving
  •  

    Preparation

    1. CUT tomatoes in half. SEASON with salt and place cut side down on a rack or paper towel. Drain for about 30 minutes; blot dry with a paper towel.

    2. PREHEAT broiler to medium high, with rack positioned in the upper part. Line a broiler pan with foil.

    3. COMBINE the bread crumbs, cheese, herbs, garlic and olive oil in a small bowl. Grind fresh pepper to taste.

    4. PLACE the tomatoes cut side up in the baking pan. Sprinkle bread crumb mixture over the tomatoes (cut side). Place tomatoes under the broiler for 5 minutes or until golden brown.

    5. OPTION: Top with the second cheese and broil until cheese is melted, about 1 minute. Garnish with additional herbs; serve immediately.

    QUICK, LOW-CALORIE METHOD

    1. PLACE cut tomatoes seed side up in dish or pan. Season with salt and pepper to taste.

    2. DRIZZLE with olive oil; sprinkle with herbs. Broil until hot and the tops begin to brown.

    If you have leftovers, enjoy them reheated or cold.

      

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    RECIPE: S’more Cookie Bars

    August 10 is National S’mores Day, so here’s one more recipe on top of yesterday’s s’mores suggestions. This recipe is courtesy of Christina Ferrare, co-host of “Home & Family” on the Hallmark Channel.

    RECIPE: S’MORE COOKIE BARS

    Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1-1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
  • 1 tsp baking powder
  • 1/4 tsp salt
  •  

    Instead of a campfire, turn on the oven to bake these s’more cookie bars. Photo © 2013 Crown Media/Alexx Henry Studios, Jeremy Lee.

  • 2 super-sized dark chocolate bars (e.g. (5-ounce Hershey Bars or equivalent amount premium chocolate)
  • 1-1/2 cups marshmallow creme (such as Fluff—not melted marshmallows)
  •  
    Preparation

    1. PREHEAT oven to 350°F. Grease an 8-inch square baking pan.

    2. CREAM together butter and sugar in a large bowl, until light. Beat in egg and vanilla.

    3. WHISK together flour, graham cracker crumbs, baking powder and salt in a small bowl. Add to butter mixture and mix at a low speed until combined.

    4. DIVIDE dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two five- ounce Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread Marshmallow Fluff evenly over the chocolate layer.

    5. PLACE remaining dough in a single layer on top of the Fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or a rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open the bag carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and spread the dough where it is uneven.

    6. BAKE for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

     
    You can see a video of the preparation here.

      

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