TOMATO-CHEDDAR PIE

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Enjoy this delicious Tomato-Cheddar Pie with your AeroGarden tomatoes and fresh herbs!  AeroGardeners, be easy on yourself and use a frozen store bought pie crust!

INGREDIENTS

For the crust:

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 1/4 cups all-purpose flour, plus more for surface

1/2 cup (1 stick) cold unsalted butter, cut into cubes

For the filling:

3 large heirloom tomatoes (about 2 pounds), sliced 1/4″ thick

3/4 teaspoon kosher salt, divided

All-purpose flour (for surface)

1 cup finely chopped Vidalia onion (about 1/2 medium onion)

1/2 tablespoon unsalted butter

1 1/2 cups grated sharp cheddar (about 4 ounces)

1/2 cup mayonnaise (preferably Duke’s)

1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme

1 teaspoon mild hot sauce

1/2 teaspoon freshly ground black pepper

Special equipment:

A 9″ pie pan

PREPARATION

Make the crust:

Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it’s very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.

Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.

Make the filling and bake the pie:

Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.

Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13″ round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1″ overhang and crimp as desired. Freeze dough at least 15 minutes.

Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.

Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.

Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.

Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.

Do Ahead

Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

Courtesy of Epicurious.com

FARRO AND TOMATO SALAD WITH FISH-SAUCE VINAIGRETTE

7.11_farro-tomato-salad_6x4INGREDIENTS

For the vinaigrette:

1 garlic clove, grated

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons white wine vinegar

1 tablespoon sugar

Farro and assembly:

1 cup semi-pearled farro

Kosher salt

1 tablespoon olive oil

1 bunch scallions, trimmed

8 ounces small tomatoes, preferably heirloom, cut into 1/2″ wedges

8 ounces cherry and/or pear tomatoes, halved

2 Persian cucumbers, thinly sliced

1/2 cup parsley leaves

1/2 cup tarragon leaves

Freshly ground black pepper

PREPARATION

Vinaigrette:

Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.

Do Ahead

Vinaigrette can be made 1 week ahead. Cover and chill.
Farro and assembly:

Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.

Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.

Courtesy of Epicurious.com

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

7.4_56389977_dry-rubbed-flank-steakINGREDIENTS

Dry Rub:

2 tablespoons light brown sugar

1 tablespoon ancho chile powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon granulated garlic

1 teaspoon English mustard powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Steak and Salsa:

2 tablespoons olive oil, plus more for grill

3 ears of corn, shucked

1/4 red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1 pint cherry tomatoes, halved

1 cup fresh cilantro, coarsely chopped

1/3 cup fresh lime juice

Kosher salt, freshly ground pepper

1 1/2 pound flank steak

PREPARATION

Dry rub:

Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and salsa:

Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.

Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Do Ahead

Salsa can be made 1 day ahead. Cover and chill.

Courtesy of Epicurious.com

CHERRY TOMATO VINAIGRETTE

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With a trove of summertime cherry tomatoes, this vinaigrette offers endless possibilities to make your summer steak POP, add flavor to grilled vegetables and make an even healthier omelette.

INGREDIENTS

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1 shallot, finely chopped

1 tablespoon (or more) red wine vinegar

Kosher salt, freshly ground pepper

2 tablespoons chopped fresh chives

PREPARATION

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Courtesy of Epicurious.com