Tricking Tomatoes To Be Juicy

Summer tomatoes are such a short short season for those of us who adore their juicy, sweet taste! There's nothing like a summer tomato, the taste is so distinct I dream about them. However, when you just can't wait and you need a tomato fix there is a solution - or as close as you can come to one.
Roasted TBM

By roasting tomatoes you can enjoy their juicy taste all year long. This concentrates the tomato flavor to create that ripened, just-picked tomato taste. Simply cut the tomatoes and roast (450) for 15-20 minutes until they are red, shriveled little goodnesses. Tonight, I took them out a couple minutes early, added some basil and haloumi (the greek version of mozzarella), salt, pepper, a drizzle of GOOD olive oil and broiled them for another couple of minutes. And shall we say, a summer dinner is served!

Opening Day!!!

It's like the Red Sox season opener but for foodies!

Tomorrow is Hingham Farmer's Market opening day and I probably won't be able to sleep knowing I can spot fresh fuits and veggies all lined up for picking! Don't worry, I set out all my reusable bags and am already dreaming of the freshness that not only comes with a cool spring morning but also with farm veggies. All details of the big day are located here: http://hinghamfarmersmarket.org/

Back to Everday Extrordinaries!

We're coming up on the 2-week mark to our wedding and I'd like to take this time to answer many rehearsal dinner questions. Apparently our rehearsal invitations (yes, send invitations - I love anything that deals with paper - thank you Paper Moss) sent a scurry of hungry individuals to the restaurant's website deciding if the meal would suffice. I think everyone will be happily content.

Since our wedding is a sit-down affair we decided to showcase our favorite comfort food style at our rehearsal dinner. Working with the DISH staff we highlighted their special, yet everyday style food like homemade kettle potato chips with cheese sauce, pulled pork sliders and artichoke beignets accompanied by an atmosphere that lets guests chat, eat and drink up.

And before the night ends - we'll be capping off this "easy" meal with a dessert bar filled with chocolate. I leave the images up to your imagination until the date - although I imagine something like this will tie you over!

Thank you Simply Perfect Weddings

A Dinner for 2 or 20

I have an answer to all your "what do we have for dinner" problems - whether it's on a Friday for 2 or on a holiday for a whole crowd. I'm telling you this herb and caper roasted fish takes about 5 minutes to prep and about 15 minutes to cook! When I'm craving fish but don't want to put a lot of effort into a meal, or just don't have the time, I turn to this quick cooking, light and fresh dish.

Buy enough white fish for the number in your crowd - I've used halibut, cod, tilapia, really anything that's fresh. Lay the fish in a baking dish, skin side down. Actually when I'm making this for a large crowd I use those aluminum throwaway baking dishes you can get at the grocery store - lifesaver for those of us who don't have a diswasher :)

Next take a tablespoon or two of capers, any fresh herbs you have chopped, juice of 1-2 lemons and a couple squirts of dijon mustard. The mustard is KEY! It's tang and white wine undertone really hold the marinade together. Whisk together while slowly pouring in about a 1/2-1 cup of GOOD olive oil. Add salt and pepper and brush the marinade over the fish.

Next, cover the baking dish with aluminum foil and bake at 350 for 12-25 minutes (this depends on how much fish you have). Just check it after 12 minutes with a fork and you'll know.

Trust me, people LOVE this dish and they request it time and time again! I've even turned some meat eaters into fish lovers with this one. Just don't forget the wine!

Make the Everyday Royal

I applaud the ability of anyone to capitalize on today's Royal events. However, I do believe it needs to be done simply, with a little taste and most of all represent who you are. I know many places are serving tea and crumpets and the traditional London fare, but I really want to see more of how simple food can be turned exceptional - way to go Dunkin!

The Dunkin’ Donuts Royal Wedding Donut

Created in honor of the Royal couple, the Royal Wedding Donut will be available in participating U.S. Dunkin’ Donuts restaurants from April 24 through the wedding day, April 29. When developing the Royal Wedding Donut, Dunkin’ Donuts’ Executive Chef, Stan Frankenthaler and his culinary team kept both wedding traditions and the couple’s favorite flavors in mind. 

For that reason, the team couldn’t resist making a heart-shaped glazed donut that’s filled with jelly. The heart signifies the love between Prince William and Catherine, and the donut is filled with jelly to represent how their lives are to be ever-filled with happiness. In honor of the traditional white wedding gown, the donut is topped with white frosting, but adds a modern twist with the chocolate drizzle, in celebration of William’s love for chocolate. 

Salads Don't Need Lettuce

Things have been busy these past couple of weeks so I took a little (and by little I mean minuscule) break to create one of my stand-by lunch favorites passed on from a friend - thanks Mara! - and updated to work with what's in my fridge. More importantly, it's healthy, light and leaves the lettuce for another day.

Meet your new friend, Eggplant & Chickpea Salad

• Cut up 1-2 eggplants into squares and roast on a baking sheet at 350 for 30-40 minutes (don't forget the salt and pepper!)
• Place into a bowl (while still warm) with 1-2 cans of drained and rinsed chickpeas
• Here's where you consult your fridge - today I added some scallions and parsley. Many times I add fresh lemon juice and feta or roast green peppers and onions and add those as well.
• Add a little more salt (little is less than you really think, about a pinch) 
• Mix with 1 tablespoon GOOD olive olive

Let the salad set, relax and enjoy!

I think lunchtime will be a happy break this week.

Xristos Anesti (Happy Easter) - What's Cooking

Today is my absolute favorite holiday of the year. It's normally filled with driveway antics of my large Greek family in NY cooking, creating and designing more food than even a whole city could consume. However, this year we've stayed home and I'm bringing some of that tasty joy to our small get together this afternoon.

So here's what's on the palette

An easy yet satisfying roasted garlic hummus, one of my go-to celebration appetizers.  This is a great way to use up kitchen staples, especially those heads of garlic that tend to accumulate.

• 2-15oz cans of chickpeas rinsed and drained
• 1 1/2 lemons squeezed of juice
• 1 whole head of roasted garlic
• GOOD olive oil
• salt & papper

Cut off the top 1/3 of the head of garlic (don't peel it), put it on a sheet of tinfoil, pour a tablespoon of olive oil and then wrap the garlic up in the tinfoil. Roast the garlic just like this in your oven at 375 for 30 minutes. then unwrap the tap so it can breathe and roast for another 30-40 minutes. Once you've let the garlic cool, squeeze out each piece of garlic and it will give the most amazing and appetizing aroma! And don't worry when you roast garlic it turns sweet not strong and pungent like in its raw state.

Place all ingredients in a food processor - this is one of my most favorite kitchen essentials, it will do everything for you - pulse until combined. This is where you want to learn....taste along the way and determine how much salt and pepper you need. As for the olive oil you want to add enough so the consistency looks like hummus - not too watery but not too thick either.

I normally serve with toasted pita bread (350 for 5-7  minutes) or cut up carrots and celery. And trust me it's a crowd pleaser - whether that crowd is 2 or 12!

Happy Easter to all