Tag Archives: Savory

Tomato & Zucchini Confit

This is the last post-vacation recipe, I promise. After today, I will write about things that are not the most perfect little island off the coast of Maine. I will. But first I’m going to tell you about the easiest, fanciest-sounding (thanks, French name!) savory late summer preserve/condiment/what-have-you: Tomato & Zucchini Confit.Unlike the other recipes I’ve posted from our trip, this one was not part of the plan. I was sitting on the Swan’s Island Library internet porch on our second-to-last night trying to think up ways to use the last of our produce, when I saw Chanie Apfelbaum* talking about garlic confit in her Instagram Stories. When I got back to the cottage a little later, I proceeded to make confit from some grape tomatoes and zucchini that were languishing in the fridge and toss it with some red lentil pasta. And it was good. So good that we ate it again for lunch the next day. So good that it was the first thing I cooked when I got home to Brooklyn. So good that I’m here writing about it because it’s so good, you should make it.

*I follow a number of Kosher food blogs, as I make many Shabbat dinners and holiday meals throughout the year. Chanie’s is one of the best.Now, you’ve almost certainly heard of confit, most likely in association with duck. The word itself comes from the French word confire—literally “to preserve.” A confit is a preserve created by slow-cooking a food in fat or sugar. Today, we’re confit-ing tomatoes, zucchini and garlic in olive oil. Tomato & Zucchini Confit Making this confit couldn’t be simpler. Start by tipping a pint of grape tomatoes, some diced zucchini and an entire head’s-worth of garlic cloves into a casserole dish. Season them with thyme, red pepper flakes and salt. Stir in 3/4 cup of olive oil and slow-roast until it’s all soft, caramelized, and fragrant. That’s it.The sky’s the limit on applications. Tomato & Zucchini Confit can be stirred into pasta , grains or beans for a quick meal, or used to garnish chicken or fish. For this post, I just spooned it onto some baguette slices that were toasted in olive oil and called it crostini. Really, put this on anything that could use a touch of herby, savory, garlicky tomato & zucchini. (I think you’ll find that that’s most things.)I’ve written this recipe so that the oven is at 300F and the confit cooks for about an hour, but you can go even lower and slower (think 250F for 2 or even 3 hours) for greater depth of flavor. I think it’s pretty wonderful as is though.Tomato & Zucchini Confit is great the day it’s made, but since it’s a preserve, one batch can last a while. Once it has cooled, just pile it into a jar, top it off with olive oil so that none of the tomato, zucchini or garlic is exposed, and store it in the fridge. When you’re ready to serve it, bring the confit back to room temperature. When you’ve had your fill, top the leftovers with more oil and refrigerate the jar again for up to two weeks. If you’re anything like me though, it won’t be around longer than a few days. Tomato & Zucchini Confit

Tomato & Zucchini Confit
makes about 2 cups

1 head garlic
1 dry pint grape tomatoes, whole
1 large zucchini, 1/2-inch dice
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2-1 teaspoon red pepper flakes
1 teaspoon fine sea salt
3/4 cup olive oil

Serving suggestions:
toasted baguette
pasta
cooked grains
beans
chicken or fish

Preheat the oven to 300F.

Separate all the cloves on a head of garlic and peel them; I like to do this by smashing each one with the flat side of a large chef’s knife and slipping off the skins with my fingers.

Place peeled garlic, tomatoes and zucchini in a large casserole dish. Scatter thyme, red pepper flakes and salt over the top. Pour in olive oil and carefully stir to combine. Bake uncovered for 60-75 minutes, or until tomatoes and garlic have begun to caramelize and everything is fragrant.

Let confit cool at room temperature before transferring to a jar with a tight-fitting lid. Top with extra olive oil if anything is exposed before storing in the refrigerator. Tomato & Zucchini Confit will keep in the refrigerator for up to a couple of weeks.

Bring to room temperature before serving. Continue to top the jar off with more olive oil before storing. Tomato & Zucchini Confit

Ratatouille Tart with Polenta Crust

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If you’re searching for a plant-based summer recipe that is as visually striking as it is delicious, look no further. This Ratatouille Tart with Polenta Crust combines two of my favorite things—simply-prepared vegetables and soft corn polenta—and elevates them into one magnificent main. Did I mention that it’s naturally gluten-free and vegetarian?*

*I wrote vegan swaps in the recipe, too.While this recipe takes some time to prepare, none of the steps are difficult and the results are more than worth the effort! You can make things easier for yourself by preparing the polenta and forming the crust a day ahead. Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based} When you’re ready to bake, spread on some tomato sauce and slice up a bunch of summer produce. If you’re a little fancier than I am and have a mandoline, this would be a great time to use it.Assemble the tart by arranging the sliced vegetables in concentric circles and finishing them off with olive oil and fresh thyme. Cover the whole thing with a parchment round to ensure that everything cooks evenly. And then… Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based} …well, let’s just say I’ll pray for you during the thirty minutes between baking and slicing. I promise it’ll be worth the wait. I mean, when are polenta and ratatouille not worth the wait?!I love this tart when it’s fresh, but you should know that it slices particularly well at room temperature and cold, meaning this is a great make-ahead option. The tart pictured here was made on a Monday and reheated by the slice for lunches all week long. Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based} It was exactly as wonderful as it looks.

Ratatouille Tart with Polenta Crust
ratatouille adapted from Deb Perelman
makes 1 9-inch round tart, 4-6 servings

Polenta Crust:
2 cups water
1 cup whole milk (or unflavored, unsweetened plant milk)
1/2 teaspoon Kosher or sea salt
1 cup coarse ground cornmeal
2 tablespoons unsalted butter or olive oil
1/2 teaspoon prepared dijon mustard
few grinds freshly ground black pepper

Ratatouille:
1/4 cup tomato sauce
2 cloves garlic, minced
1/2 shallot, minced
1/2-1 teaspoon Kosher or sea salt (based on your taste), divided
~1/2 small, thin eggplant, 1/8 inch slices
~1/2 medium zucchini, 1/8 inch slices
~1/2 medium yellow squash, 1/8 inch slices
~1/2 long, thin red bell pepper, seeded, 1/8 inch slices
~1 1/2 roma tomatoes, 1/8 inch slices
1 tablespoon olive oil
few grinds freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves

For assembly:
9-inch round piece of parchment paper

For serving (optional):
fresh parsley or other herbs
feta or goat cheese

Grease a 9-inch round springform pan or tart pan with removable bottom. Set aside.

Make polenta. Bring water and milk to a simmer. Keep an eye on it, as milk can boil over dramatically without much notice. Add 1 teaspoon salt. Whisking constantly, add polenta in a thin stream. Reduce heat to medium-low, whisking very frequently for 25-30 minutes, until thick. Remove from heat. Whisk in butter, dijon, and black pepper. Transfer to prepared pan and use a silicone spatula or wooden spoon to spread it to the edges. Let sit for 15 minutes.

Using the back of a wet spoon, press the polenta from the center toward the edges of the pan to create a rustic crust. Set aside. At this point, the crust may be covered and refrigerated for up to 24 hours.

Preheat oven to 375F. Prepare the ratatouille filling. Spread tomato sauce on the bottom of the tart. Scatter minced garlic and shallot over the top, along with 1/4 teaspoon of salt. Starting from the outer edge and working in a concentric circle to the center, arrange sliced eggplant, zucchini, yellow squash, red bell pepper and tomato in an overlapping pattern. Drizzle with olive oil and top with 1/4-1/2 teaspoon salt, black pepper and fresh thyme.

Cut a piece of parchment to fit over the pan, covering all exposed tart. Gently lay it in the pan. Bake tart 45-55 minutes, or until vegetables are tender. Remove and discard parchment. Let tart cool at least 30 minutes before slicing. Serve with fresh herbs or cheese, if desired.

Slices will be neatest at room temperature, but tart may be served at any temperature. Leftovers will keep covered in the refrigerator for up to three days. Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Bacon, Cheddar & Scallion Scones

Spinach-Artichoke Twice-Baked Potatoes

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Spinach-Artichoke Twice-Baked Potatoes For weeks, I have been eagerly waiting to share this recipe with you. I’d love to say that I feel this way with every single recipe in my archives, but that would be a lie. I only post recipes that I like and believe in, of course, but it’s rare that I get all kid-on-Christmas about one. Spinach-Artichoke Twice-Baked Potatoes So, what’s so special about this recipe? Well, for one, it’s a vegetarian main (or hearty side), and I can never have too many of those. And two, it’s for twice-baked potatoes that are filled with the flavors of my favorite hot, cheesy dip. Need I say more?!These Spinach-Artichoke Twice-Baked Potatoes are so delicious, y’all. They’re soft and creamy on the inside and brown and crispy on the outside. Oh, and there’s melted cheese involved. And a serving of vegetables. Yesssss.If, by chance, you’ve never heard of or eaten a twice-baked potato…well, I’m sorry that you’ve been deprived for so long. Luckily, you can remedy that today! Let me give you a quick rundown. Spinach-Artichoke Twice-Baked Potatoes As their name states, twice-baked potatoes are potatoes that have been baked two times. The first time, they are rubbed down with oil and salt and baked until tender.Next the potato innards are scooped out, leaving behind four potato skin “boats.” The potato flesh is mashed with other ingredients to create a filling. Spinach-Artichoke Twice-Baked Potatoes Traditionally, those include sour cream, bacon, cheddar, and scallions, but this recipe deviates from the norm in favor of lemony sautéed spinach, chopped artichoke hearts, butter, cream cheese, and monterey jack cheese. YUM.The filling is then spooned back into those potato skins, topped with more cheese, and baked a second time, until golden and a bit crispy ❤ I prefer to serve Spinach-Artichoke Twice-Baked Potatoes as a main, but they also work well alongside chicken or pork. However you serve these potatoes though, they’re guaranteed to leave you wishing you’d doubled the batch.

Spinach-Artichoke Twice-Baked Potatoes
makes 4 servings

2 medium-large russet potatoes (about 1 pound total)
1 1/2 teaspoons olive oil, divided
1 1/4 teaspoons Kosher salt, divided
5 ounces fresh baby spinach leaves
juice of 1/2 lemon
1/2 13.5 ounce can artichoke hearts in water, drained
2 ounces full-fat cream cheese (1/4 brick)
2 tablespoons unsalted butter
1/2 teaspoon freshly-cracked black pepper
1 cup (about 4 ounces) shredded Monterey Jack cheese, divided

Preheat oven to 400F. Line a baking sheet with parchment paper.

Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon each olive oil and salt onto potato skins. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.

While potatoes are baking, prepare the filling ingredients. Heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach by the handful, wilting it as you go so as not to overload the pan. Season with 1/4 teaspoon salt. When all spinach has wilted, remove pan from heat. Squeeze in lemon juice and give another stir. Set aside.

Use a large, sharp chef’s knife to cut artichoke hearts into a 1/2-inch dice. Set aside.

When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.

Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt and black pepper and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in spinach, artichokes, and 1/2 cup shredded Monterey Jack. Taste a small bite of filling and adjust seasoning as needed.

Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Top each with 2 tablespoons shredded Monterey Jack cheese. Bake for another 20-25 minutes at 400F, or until the cheese is browning in places. Let potatoes cool a few minutes before serving.

Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be draped with a damp paper towel and reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days. Spinach-Artichoke Twice-Baked Potatoes

Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

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Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds I love January on this blog. It’s not that I’m not into making desserts all the time—and you know I can’t quit baking completely—but it’s really fun to share recipes that are part of my everyday life. The sorts of things that I make on the weekends and then delegate as lunch or dinner for the next four days. #singlelady I’ve been making this Roasted Butternut Squash Soup for the last few months and I can’t get enough. It’s super simple to put together and very wholesome and comforting.Did I mention that it’s made almost entirely of vegetables and contains zero dairy? This soup’s creamy, velvety texture comes from one unsuspecting secret ingredient: a turnip.* It’s diced up and roasted with the butternut squash until everything is golden and sweet. Yum.

*Yes, the turnip pictured is comically large. That’s what I get for shopping ten minutes before close on a Friday night.The roasted vegetables are then combined with some softened aromatics and stock (chicken or vegetable, whatever you have on hand), simmered for a few minutes, and puréed into a thick, rich, nutritious soup.Roasted Butternut Squash Soup provides a great blank slate for any number of garnishes. I was tempted to go with crispy bacon or even a wintry pesto, but decided instead to make something out of the seeds from my butternut squash!While the vegetables were roasting, I rinsed the seeds to remove the fibrous squash innards. Then I toasted them in a dry pan just until they started to pop. After that, I added some olive oil, maple syrup, ancho powder, cayenne and salt, and stirred until they were brown and crispy. Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds The results are spicy, salty, sweet Maple-Chile Butternut Seeds, perfect for garnishing soup. Or eating by the tiny handful while you wait for your subpar Chinese takeout to arrive, which is exactly what happened to these. Ah, well.

Roasted Butternut Squash Soup
makes 4-6 servings

1 2 lb butternut squash
1 large or 2 medium white turnips
3 tablespoons olive oil, divided
1 large or 2 small Spanish onions, 1/2-inch diced
3-5 cloves garlic, crushed
4 cups chicken or vegetable stock
2 cups water
2 bay leaves
1/2-3/4 teaspoon fine sea salt
1/4-1/2 teaspoon freshly cracked black pepper

Preheat oven to 425F.

Peel butternut squash and use a large, sharp chef’s knife to cut it into 1-inch chunks. Reserve seeds for Maple-Chile Butternut Seeds (recipe below).

Peel turnip(s) and cut into 1-inch chunks. Place turnip and butternut squash pieces on 2 dry rimmed baking sheets. Drizzle each pan with 1/2 tablespoon (1 1/2 teaspoons) olive oil and toss to coat vegetables. Roast 50-60 minutes, tossing every 25 minutes. They should be soft and caramelized in places. (The roasting time is a good time to make Maple-Chile Butternut Seeds.)

Heat remaining 2 tablespoons of olive oil in a 6-quart soup pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened. Stir in roasted vegetables. Add stock, water, and bay leaves. Turn heat to high. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Remove pot from heat. Discard bay leaves. Use a stick-blender to purée soup. Season with salt and pepper, as desired.

Serve soup with butternut seed garnish. Leftovers will kee in an airtight container in the refrigerator for up to 4 days.

Maple-Chile Butternut Seeds
makes about 1/3 cup

~1/3 cup butternut squash seeds (from 1 butternut squash)
1 teaspoon olive oil
1/4 teaspoon ground ancho, chipotle or other chile powder
pinch of ground cayenne pepper
pinch of fine sea salt
2 teaspoons pure maple syrup

Place squash seeds in a small mixing bowl and cover with water. Use your fingertips to remove pithy squash innards from seeds, discarding them as you go. Pour seeds through a colander and remove any remaining pith.

Place seeds in an even layer on a clean, dry kitchen towel (or double layer of paper towels). Blot dry with another kitchen towel (or paper towel).

Heat a medium heavy-bottomed skillet over medium-low heat. Add squash seeds and toast, stirring every minute or two, until they start to pop. Do not burn.

Reduce heat to low. Stir in olive oil. Return heat to medium-low and cook, stirring frequently, until they begin to darken and pop again. Do not burn.

Mix in chile powder, cayenne, salt, and maple syrup. Stir constantly for 1-2 minutes, until the seeds clump. Remove from heat.

Transfer seeds to a plate and let cool completely. Serve with Roasted Butternut Squash Soup.

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