Halloumi, Tomato and Pomegranate Salad

Here’s the part where I am supposed to tell you a lovely story about this salad and how to make it.  And I surely will!  But today is special because, for the very first time, I am guest blogging at Cooking with Books for the talented Marnely.  At first, I was nervous to put my virtual hand up when she was looking for guest volunteers because food bloggers who are actual qualified chefs sometimes intimidate me.  But Marnely isn’t like that at all!  In fact, I connected with her through two Facebook groups.  One is all about professional development but the other is called The Cookbook Junkies.  How can you not like someone who would join a group like that?!  Truth be told, it is not a self-help group because we tend to encourage each other in our addiction - sharing new cookbook finds and good-naturedly competing for cookbooks giveaways - but isn’t that how bonds of friendship form?  I knew at once that she was my kind of people.  First of all, she is into food.  Secondly, she is an expat like me, since she moved from her home in the Dominic Republic to live in the United States.  Lastly, and this may be my favorite reason of all, she has written a love letter to beets.   As a lover of beets, I only wish they could be a staple in my home.  Deep sigh. 

So hop on over and read my post and have a browse around Marnely’s site.  I know you are going to love her too!

Cherry Tomato Sweet Pepper Mozzarella Tart

This summer, I had the pleasure of cooking for my mother- and father-in-law at least a couple of times every week.  The challenge was to make beautiful, appetizing meals that would entice my father-in-law, who is in hospice care, to eat.  This particular dish was beautiful to look at and delicious as well.  We were so excited because, for the first time in ages, he cleaned his plate!  If you don’t believe me, check this out.  

Yes, we were so excited, we actually took a picture!

Give this lovely tart a try and see if your family doesn’t clear their plates as well.

Ingredients

For the crust:

1 1/4 cups all-purpose flour (I used unbleached but normal flour will do.)

1/2 teaspoon salt

1/4 cup plus 2 tablespoons shortening (Crisco is my preferred but I have had to use butter in some countries where Crisco is not available. It works but the crust is not as flakey.)

2-3 tablespoons of cold water

For the filling:

3 medium onions

Olive oil

Sea salt

Pepper

1 1/2 oz or 40g pine nuts

8 oz or 225g mozzarella balls or bocconcini
10.5 oz or 300g red cherry tomatoes

10.5 oz or 300g yellow cherry tomatoes

4 orange mini sweet peppers

Small bunch fresh thyme

Method

Put the flour, shortening and salt together in one bowl. Using a pastry blender or two knives, cut the flour into the shortening until you have small crumbs.

Add the cold water a tablespoon at a time, blending with the tines of a fork, until the mixture forms a soft dough which can be rolled into a ball.  

Wrap the ball in cling film and chill in the refrigerator for at least half an hour.

When you are ready to bake, either roll out the dough and fit your pan or, if you are at your mother-in-law’s and you don’t have a rolling pin, slice the dough into thin pieces.  

Lay them in the pan and quickly press them into a crust.  

Trim the edges with a sharp knife and turn the trimmed pieces over.  Press them in to make a nice even edge.  Cover with cling film and put it in the fridge until you are ready to bake.  (If baking immediately, you can skip this step.)  If you are using a ceramic pie plate or casserole, take it out when you start preheating your oven so the ceramic dish can warm up a little.  Some dishes cannot safely go directly from the refrigerator to the oven. 

Okay, ready to bake?  Preheat your oven to 350°F or 180°C.

Slice your onions thinly and put them into a small pot with a good drizzle of olive oil, a sprinkle of salt and freshly ground black pepper.

Cook the onions down slowly over a medium heat until they caramelize and are nicely browned.  Stir frequently and make sure not to let them burn.  Set aside to cool.

Cut your sweet peppers into pieces about the same size as the cherry tomatoes.  

Toast your pine nuts in a small skillet over a medium flame.  

Shake the skillet often to keep them toasting evenly.  This should take just a few minutes.  Be careful not to let them burn.  Set aside to cool. 

Pull the leaves off of all but a few of the thyme stems, reserving some of the thinner stems for adding in whole, with leaves, before baking.

In a big bowl, start to assemble your tart filling.  Add in the cherry tomatoes, cut peppers and mozzarella balls.

Sprinkle liberally with the thyme leaves and some sea salt and freshly ground black pepper.

Add the cooled caramelized onions and stir thoroughly.   

Pour the filling into the pie shell.  

Top with the reserved thyme and the pine nuts.

Bake the tart for 45-50 minutes or until the crust is crispy and browned and the mozzarella balls are melted completely.

This is a great vegetarian main course but would also be delicious served in smaller slices with grilled chicken or salmon.  I served it with poached salmon with creamy caper onion sauce on a bed of mixed greens. 

Enjoy!

This post is part of the improv cooking challenge,  brainchild of Kristen at Frugal Antics of a Harried Homemaker.   Perhaps you’d like to join us?  

Garlic Roasted Eggplant and Tomato Pasta

It’s summer time and the tomatoes are easy!  Actually, the eggplants are here in abundance as well.  As you all know roasting vegetables concentrates their flavors and adds a hint of smokiness that enhances everything under the sun.  Here’s a simple dish that is tons tastier than the effort required to make it.  Because it is made from the ripest tomatoes and the sweetest baby eggplant brushed with garlic-infused olive oil and roasted until sticky and intense.  Just toss them with pasta to spread the love.

Ingredients

11 small eggplants

Sea salt
2-3 cloves garlic

1/4 cup or 60ml olive oil plus more for greasing the baking sheet

3 medium red ripe tomatoes

10 1/2 oz or 300g your pasta of choice (I used whole wheat penne.)

Parmesan for serving (optional)

Method

Preheat our oven to 400°F or 200°C and grease your baking sheet with olive oil. 

Cut the eggplants in half lengthwise and layer them in a colander.  Sprinkle each layer with salt and leave to drain.

Mince the garlic and pop it in a small pot with the 1/4 cup or 60ml olive oil.  Heat the oil gently and remove it from the stove as soon as the garlic starts to sizzle a little bit.  You do not want it to turn brown at all.

Slice the tomatoes into thick slices and cut the little core pieces out.  Lay the slices out your greased baking sheet.

Rinse the salt and the brown stuff off of the eggplants and line them up on the baking sheet with the tomatoes.

Brush the eggplants and tomato slices with the garlic infused olive oil.  Sprinkle everything with sea salt.

Pop the baking pan in the oven and roast for 20-30 minutes or until the edges of the vegetables are turning brown.  Turn them over and brush them again with more of the garlic olive oil.  

Return the baking pan to the oven for another 10-15 minutes.

Meanwhile, cook your pasta according to package instructions in some lightly salted water.  When the pasta is boiled, reserve a cup of the pasta water and drain the rest. 

Return the pasta to the hot pot and pour the remaining garlic olive oil into the pasta and stir.

When the vegetables are done, scrape the baking pan to remove the eggplants and tomato slices and any sticky stuff you can get off of the pan as well.

Add them to the pasta pot and stir thoroughly.  

If the pasta seems dry, add a little of the reserved pasta water. Serve with some grated Parmesan, if desired.

This dish is so rich and flavorful!

Enjoy!