Category Archives: recipe

LiveSTRONG 2010 With A Taste Of Yellow

This one is for Barbara of  Winos and Foodies.  Who is surviving with such grace.  If you haven’t already seen her blog check it out here.

The challenge was to make something with food, that’s yellow.  I was ready.   Several recipes ready to go.   And a cheat, just in case I was pressed for time.  I had tried several recipes and taken cell phone pictures that weren’t too bad.

And then Barbara announced this years challenge. The 2010 LiveSTRONG With A Taste Of Yellow – Heart Series. With.  Hearts.  Wait.  I don’t have any thing hearts except the cookie press.  And my oven just isn’t working well enough to do cookies.  Every store I went to, the response was something about heart shaped stuff comes in around Valentines day.  My brain just kinda went a bit funny.  I could pipe cookies, or decorations.  It would have been fine.  Really.  But in honor of Barbara and all the cancer survivors I decided to cook a few other dishes.

So I’ll post this one.  Courgette Risotto.  In a heart shape.  For courage.

risotto with courgette and flowers in patty pan

Courgette Risotto

Heart shaped courgette risotto with flowers and sauteed heart cutouts

Heart shaped courgette risotto

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LiveSTRONG With A Taste Of Yellow — Tomato and Corn Pie

Heirloom Tomatoes

This is my first time making something for A Taste of Yellow.

Winos and Foodies is in year 3 of  LiveSTRONG With A Taste Of Yellow.

For many this is not a new recipe. It probably has been done many times each year. But it is really good. It is “comfort food”. And many of us grew up reading the works of Laurie Colwin. Which makes her recipes just a bit more special for some of us. (And maybe I’ll figure out how to rotate my pictures)

Tomato and Corn Pies
This is her original recipe:

LAURIE COLWIN’S TOMATO PIE
2 pounds homegrown tomatoes, thinly sliced
2 cups flour
1 stick butter
4 tsp. baking powder
3/4 cup (or thereabouts) milk
1 1/2 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
2 Tbsp. lemon juice
Chopped basil, chives or scallions to taste
Make the biscuit-dough crust by blending flour, butter, baking powder and milk either by hand or in a food processor.
Roll out half the dough on a floured surface and line a 9-inch pie plate with it. (This dough is thicker than a normal pie crust.)
Layer the tomatoes on top, scattering with scallions and/or herbs.
Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.
Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.
Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.
Pair this with a salad and a glass of wine, and you have an awesome, easy summer supper. (Good-quality chopped tomatoes from a can will do in the off-season, too.)
This is one of those dishes that tastes even better as leftovers the next day. (Reheat in a 350-degree oven till the cheese is soft and gooey).
-from Laurie Colwin’s “More Home Cooking: A Writer Returns to the Kitchen.

I made a few changes. I use a combination of soft young Asiago Pressato and Comte or Petit Basque with 1/3-1/2 cup Manchago.

Peel the tomatoes by dipping into boiling water then ice water (the skin slips off if they are ripe) remove the seeds and let drain before thinly slicing. Yes I usually use yellow tomatoes.

I add 1-1 1/2 cups sweet corn and layer it with the tomato.

I add 1/2-1 teaspoon of Dijon mustard to the mayo/lemon juice mix.

Laurie’s recipe is a biscuit type dough which I love because it is so forgiving, but you can use your favorite savory pie crust recipe if you like. It can be made as small pies, or as a “slab” in a square or rectangle. I have no problem making it for a crowd as a cobbler in a 9″ x 13″ pan layering tomato, corn, mayo and cheese twice and using all the biscuit dough on top.

Four 12 cm pies from this recipe

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