Tomato Pie Y’all – California Style

Homemaking, Recipes, Southen Food

I haven’t felt much like writing lately. But, I have felt like cooking. I’m one of those people who embraces something I’m interested in for a little while and, then, when I feel saturated,  move on to a different project. I wish I was a more habitual person. One of the qualities highly successful share is their ability to adhere to a schedule. The thing is, I find that keeping to a strict schedule squashes my creativity.  I never know when I’ll get the urge to re-paint a wall or make a complicated meal or re-accessorize a room.

So that’s why my last post was about cooking and so is this one and, likely, more will follow. As an homage to these very late summer days, a tomato pie seems the perfect thing for dinner alfresco.

Southern food is my family’s jet fuel.  Although we are California people by location, our strong southern and mid-western lineage means, in a world obsessed with lean protein, steamed veggies and everything sans gluten, we still drink copious amounts of tea (that’s iced – not hot – and preferably sweet). We have not given up chicken fried steak, mashed potatoes and gravy, slow-cooked green beans with bacon and pecan pie.

I have a slightly California-ized version of southern tomato pie. Any traditional recipe calls for lots of mayonnaise but, instead, I use eggs as a binder which adds protein and makes the final product more quiche-like. If you want an even healthier version still, use only the whites of 6 eggs and low-fat or vegan cheese.

This is such a versatile dish. It’s so easy. It’s great as casual meal, to take to a pot-luck or serve at a shower. I love it paired with grilled peaches drizzled with a little balsamic glaze and some leafy greens tossed with oil and vinegar.

Tomato Pie

Pre-bake a pie crust in a 9 inch deep dish pie pan for 6 minutes at 400 degrees or until the bottom is firm and starting to brown. Slice (very thinly) 4 large vine-ripened tomatoes. Of course its best if they are out of your own garden. If you don’t grow them yourself, buy the highest quality you can find. Press the slices between paper towels to remove as much moisture as you can. Chop two large handfuls of fresh basil leaves, a small handful of fresh parsley and 4 green onions. Grate 2 cups fresh mozzarella (or, if you live in the civilized world, pour the already grated cheese from a plastic pouch).

Start with a layer of tomato slices at the bottom of your crust. Follow with a layer of basil leaves, then mozzarella. At this point, whisk together 3 large eggs, 1/4 cup milk, the chopped parsley and onion plus a little freshly ground black pepper and a generous pinch or two of  salt. Slowly pour the egg mixture evenly into pan allowing it to settle around the veggie/cheese layer. Repeat the layering process on top of the eggs.

Bake at 350 degrees until a toothpick comes clean. Allow to cool a bit before slicing. Can be served either warm or cold.

Enjoy.

 

 

 

 

Fruit Cake, Fall & Pat Altschul

Bravo Television Commentary, Homemaking, Recipes

For those of you who write, you will understand my current predicament. I haven’t written for a while – therefore I can’t write – therefore I haven’t written – therefore….. You get it. Chicken – egg. Chicken – egg.

Now, abruptly changing subjects…

This morning I scrolled through Twitter to find that Southern Charm’s Patricia Altschul recently put out feelers for a great fruit cake recipe with lots of nuts.

As much as everyone wants to hold on to summer, we can’t deny that fall is (almost) upon us. I thought posting my fruit cake recipe might help me mentally prepare for the holiday season ahead and, maybe, help crack my writers block.

I did my very best to perfect this recipe last fall when my life as an empty nester began and I had time to start perfecting things.

This is for you Miss Pat. I hope it does not disappoint.

Nutty Fruit Cake

Base: A good pound cake recipe  (Yes, I sometimes use a box mix). Boxed or homemade, follow cake directions then add Pinches of Cinnamon and Allspice to taste, One Large Egg, 1/3 c Dark Rum, 1/4 cup Brandy, 2 Tsp Heavy Whipping Cream, 1 tsp Soy Sauce

Into the batter, fold 3 Heaping Tsps each: Candied Mango, Dried Cherries, Dried Apricot, Dried Currants, Dried Cranberries, Chopped Pistachios, Chopped Hazelnuts plus 1 c Chopped Pecans and 1tsp Lemon Zest

Bake in a buttered pan according to your pound cake recipe

With a fork or toothpick, carefully pierce top of warm cake several times before adding glaze

Glaze: Heat 1/2 stick butter until it’s very slighty browned. Immediately whisk in 3 Tsps dark brown sugar, 3 Tsps Dark Rum, 2 Tsps Sherry, 3 Tsps Tangerine Juice, 1 tsp Tangerine Zest. Remove from heat when sugar is dissolved. Spoon over cake

Allow to cool and slice with a sharp knife

 

Enjoy