Oven Roasted Plum Tomatoes Monday, Jul 7 2008 

Mediterranean and Vegetables , , olga 9:44 pm

ABOUT:

From Bon Appetit

INGREDIENTS:

Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)

DIRECTIONS:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

 

Creamed Spinach – Florentine Sunday, Jul 6 2008 

Italian and Vegetables , , , olga 11:28 am

ABOUT:

Italian spinach side dish

INGREDIENTS:

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

DIRECTIONS:

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.