Ribollita

 











Ribollita appeals to my food sensibilities.  Loaded with vegetables, its whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

DIRECTIONS
Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Photo and Recipe by Tod Dimmick

Kale & Carrot Chowder

Sometimes, this chunky stew is just what the doctor ordered.  This could easily be prepared all vegetarian.

Prep time:  15 minutes

Cook time:  20 minutes

Serves:            4-6

INGREDIENTS

½ pound ground sweet Italian sausage meat

6-7 cups chicken or vegetable broth

3 cups coarsely chopped kale, stems separated and ¼ inch diced

3 cups carrots, ½ inch dice

1 onion, 1/4 inch dice (about 2/3 cup)
2 tomatoes, ½ inch dice, or 1 can (14.5 ounces) diced tomatoes with juice

1 – 2 cups cooked brown or white rice

½ cup black beans, or your favorite
Salt
Pepper

DIRECTIONS

Heat a stock pot over medium heat and cook the sausage, stirring, for 5 minutes or until sausage is cooked.  Add the chicken stock and heat to a low boil.  Add the diced kale stems, carrots, and onion.  Cook for 5 minutes, then add the kale leaves and the tomatoes.  Cook until carrots are just tender, add the cooked rice and black beans, return to a simmer, and serve, seasoning to taste with salt and pepper.

Variations:  Omit the sausage.  Substitute other sturdy greens for the kale.


Photo and Recipe by Tod Dimmick
 

Tagliatelle with Zucchini, Red Pepper, and Heirloom Tomato

The fresh sweet taste of summer vegetables shine through the creamy tagliatelle.  It's even better with fresh pasta.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  4-6

INGREDIENTS
1 pound fresh tagliatelle pasta
Olive oil
2 zucchini squash, 1/2 inch dice
1 large sweet red pepper, 1/2 inch dice
1 medium onion, 1/4 inch dice (about 2/3 cup)
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
one large or several small heirloom tomatoes, 1/2 inch dice
1/3 cup diced pancetta
Freshly shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Boil water for pasta.

While water is heating, heat 3 tablespoons olive oil in a large saute pan or skillet over medium heat and saute the zucchini, sweet pepper, onion, garlic, oregano, and rosemary, stirring occationally, for 8 minutes or until squash is tender crisp.  Stir in tomatoes, and remove from heat.

When water is boiling, cook the pasta according to package directions.  Drain cooked pasta in a colander, and pour in to a serving dish.  Top with the cooked vegetables, and sprinkle generously with shredded Parmesan cheese.

Serve, seasoning to taste with salt and pepper.  Enjoy with a glass of rosé and a view, either real or in your mind's eye.

Variations:  You could easily omit the pancetta for a vegetarian dish.

Carbonara with tomatoes, chives, & bacon

A simple, hearty dish that makes good use of fresh veggies.

Prep time:  10 minutes
Cook time:  20-25 minutes
Serves:   6 at least

INGREDIENTS
1 lb whole grain pasta (your favorite shape)
1 cup grape tomatoes, halved
1/2 cup chives, chopped into 1/4 inch pieces
1/2 cup cooked, crumbled bacon
2 eggs, whisked
1/2 cup shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Start water heating for the pasta.

Meanwhile, cook the bacon, and slice the tomatoes and chives.

Cook the pasta.  When it is al dente, reserve a cup of the pasta water and drain the rest in a colander.  Return the pasta to the cooking pot .  Add the eggs and Parmesan and stir (the hot pasta will cook the eggs).  Stir in some of the reserved pasta water and stir.  You will notice that the water will disappear.  Stir in a little at a time until a creamy sauce appears in the bottom of the pot.  Now stir in the tomatoes, chives and bacon. 

Serve, seasoning to taste with salt and pepper.

Serve this with a crisp Sauvignon Blanc and all is right with the world.  Don't skimp on the freshly ground black pepper.

Photo and Recipe by Tod Dimmick

Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Real Greek Salad

 






In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce!

For years I thought this was what a Greek salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor Greek restaurant, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. It was the best Greek salad I’ve ever tasted, and since then I make them (and eat them) the same way.

Prep time:  15 minutes
Serves:  6-8 (can easily be scaled up or down)

INGREDIENTS
2 fresh tomatoes cut into bite size chunks
2 fresh green bell peppers, seeds removed, cut into bite size chunks
1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces
1/2 a large sweet onion, such as Vidalia, cut into 1/4" pieces
Fresh basil leaves, coarsely chopped
About 25 Kalamata olives
4-5 ounces block Feta cheese, cut into chunks
Extra virgin olive oil
Red wine vinegar
Salt to taste
Pepper to taste

DIRECTIONS
Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste.

Devour while contemplating the origins of democracy.

Photo and recipe by Tod Dimmick

Kale and rice

This hearty vegetarian entree will warm you on a cool night.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
4 tablespoons olive oil

1 bunch kale, leaves coarsely chopped, stems cut into 1/4 inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed

1/2 cup corn kernels

2-3 cups cooked whole grain rice

One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat.  Add the kale stems and cook, stirring for 4 minutes.  Stir in the garlic and onion, then top with the kale leaves.  Cover and cook for 4 minutes.  Uncover and cook, stirring occasionally, for another 4 minutes.  Stir in the corn, cook for a minute.  Then stir in the rice and the tomato.  Heat for another minute or two and then serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Oeuf Cocotte and the terroir of a dish

It's not all that often that I come across a cookbook that speaks directly to me, so when my friend Marcia gave us this slim volume, I was a bit skeptical. 

But Clotilde Dusoulier's Chocolate and Zucchini is just such a book.  It's not just the recipes, based on straightforward combinations of a limited number of fresh local vegetables, nor the methods, which are generally simple (4 or 5 steps).  It's that Dusoulier also brings her passion for the story: What's behind each ingredient, and each recipe, informs her, and our, appreciation of flavors and textures.  If hers was a book about wine, I'd suggest she was describing terroir,  the cherished French concept of the cumulative role that soil, air, and climate plays in the character of each wine (or in this case, each recipe) to give it a unique personality, and makes a Tarte Tatin a la Tomate much more than the sum of its parts (You might think that it's simply pastry, tomatoes, and goat cheese).  This is the soul of a good cookbook.  Many are about the mechanics.  Not so Chocolate and Zucchini.  Here, the back story is just as important as following the directions (and, by the way, just as important to the fun).

It doesn't hurt that the title of the book, which sets forth two ingredients as proxy for Dusoulier's favorite culinary themes (zucchini for fresh, seasonal, local produce, and chocolate for indulgence) just happen to be favorites of mine also.  And yes, she even brings them both together in her own version of Chocolate Zucchini Cake, a delightfully surprising combination (Here's my version).

Here's one dish out of Chocolate and Zucchini (Yes, the book serves up an engaging story that adds to its appreciation, but you'll have to pick up your own copy for that terroir).

Oeuf Cocotte
From Chocolate and Zucchini, by Clotilde Dusoulier

Serves 2

INGREDIENTS
1 pat unsalted butter for greasing ramekins
2 tablespoons creme fraiche, or sour cream
1 ounce thinly sliced dry-cured ham, shredded in 1/2 inch strips
2 extra-fresh high-quality large eggs
6 cherry tomatoes, halved
fine sea salt and freshly ground pepper
1 tablespoon snipped fresh chives

DIRECTIONS
1.  Preheat the oven to 400F and grease two 6 ounce ramekins with butter.  Drop a spoonful of cream in each ramekin and top with the ham.  Break one egg into each ramekin without rupturing the yolks, top with the tomatoes, and season with salt and pepper.

2.  Place the ramekins in a baking dish large enough to accommodate them and pour hot water in the dish halfway up the ramekins.  Place the dish in the oven and bake for 15-18 minutes, depending on how runny you like your eggs.

3.  Remove the dish from the oven and the ramekins from the dish (the ramekins will be hot). Sprinkle with chives and serve immediately, with crusty bread for dipping.

Variations:  Apart from the egg and cream, all the ingredients can be changed based on what you have on hand:  cooked bacon, chicken, or smoked tofu; mushrooms (fresh, or dried and rehydrated, leeks, or zucchini; and any herb or spice you like.  You can add a spoonful of onion confit, a sliver of foie gras, or a bit of cheese (grated Comté, shavings of Parmesan, diced goat cheese).

Photo by Tod Dimmick

#realfoodbookbooks 

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick

Salsa with Fresh Tomatoes and Tomatillos

If you enjoy fireworks on your palate, cook no further.

Prep time:  10 minutes
Yield:  About 2 cups

INGREDIENTS
1 1/2 - 2 cups ripe tomatoes, 1/4 inch dice
1/2 cup tomatillos, 1/4 inch dice
1/4 cup minced onion
1/4 cup cilantro, coarsely chopped
2 tablespoons red wine vinegar
1 teaspoon salt1/2 teaspoon dried oregano (or 2 teaspoons fresh, minced)
1 tablespoon minced hot pepper flesh (not seeds)*
A few drops of your favorite hot pepper sauce*
Tortilla chips for serving

DIRECTIONS
Mix all ingredients. 

Don't be surprised if this gorgeous stuff disappears in less time than it took you to make it.

*Add half the minced hot pepper and hot pepper sauce, and taste for flavor, and then decide if you want to add the rest.

Homemade Pasta Sauce!

When nature hands you a ton of tomatoes, make sauce to freeze or can for the winter.  The mess you make here will be amply rewarded with summer flavor in February.








Here are two methods , one that requires peeling for a smoother, more traditional sauce, the second faster and a little bit coarser, but the same terrific flavor.

Prep time:  70 minutes
Cook time:  3 hours
Yield:  6-8 cups of sauce

INGREDIENTS
10-15 ripe tomatoes
3-4 TB olive oil
1 onion, cut into 1/4 inch chunks
2 green peppers, cut into 1/4 inch chunks
2 carrots, cut into 1/4 inch chunks
1 bunch parsley, minced
1 hot pepper, minced (your favorite)
3 cloves garlic, crushed
1/4 cup fresh sage, chopped
1/4 cup fresh basil, chopped
1/2 tsp. dried oregano (or fresh)
1 TB fresh rosemary, minced
1/2 cup dry red wine
1 bay leaf1 tsp. salt
1 tsp. black pepper

DIRECTIONS (Traditional method)
Fill a large stock pot halfway with water and bring to a boil.  Set a large bowl filled 2/3 with ice water nearby, and another bowl for the cleaned tomatoes.  Place whole tomatoes in boiling water for a minute, lift out and place in the cold water bath for another minute (or more).  Remove the skin, and squeeze out the seeds as best you can.  Place these cleaned tomatoes in the empty bowl.

Dry out your stock pot (or use another).  Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  Remove from heat.

Use a food processor or blender to process the tomatoes and the vegetables.  Start by adding about 1 1/2 cups of the tomatoes, and puree them to create a liquid.  Then add the vegetables and process again to a consistency you like.  At the risk of overgeneralizing, adults seem to like their sauce with lots of texture, kids tend to like it smooth.  Return this puree to the stock pot.  Process the rest of the tomatoes, and add to the stock pot.  Add the wine, bay leaf, salt and pepper, stir, and turn the heat to medium high.  Heat to bubbling, reduce heat to low, and cook for 2-3 hours uncovered, stirring occasionally.  The sauce will reduce and thicken.  This is a good thing.

Serve fresh over pasta, or freeze/can for later.

DIRECTIONS (Easier method resulting in a more rustic sauce)
Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  While these vegetables are cooking, cut up your tomatoes into 1" chunks, peels, seeds and all.  Add the tomatoes to the rest of the vegetables, stir, and bring back to a gentle simmer.  Cook, stirring occasionally, for 2 hours or until reduced by about half.  Remove from heat, and allow mixture to cool for an hour or more.  Add the wine, salt, and pepper (omit the bay leaf).

Use a food processor to process the vegetables, working in batches to not overwhelm your machine.  Process for a minute to achieve a good, relatively smooth consistency. 

Serve fresh over pasta, or freeze/can for later.

Note:  All types of tomatoes can be used to make sauce.  Paste-type tomatoes have lower water content and yield a thicker sauce.

Photo and Recipe by Tod Dimmick

Chili with Tomatoes 3 Ways

This rich version of classic chili features extracted tomato flavors.  The heat is mid range, add more or less cayenne and cumin according to your taste.

Prep time:  20 minutes
Cook time:  45 minutes
Serves:  8

INGREDIENTS
2 pounds ground beef
1 large onion, 1/4 inch dice
2 cloves garlic, crushed
1 large sweet bell pepper, cut into 1/4 inch pieces
3 cups tomato sauce
1/2 cup oven dried tomatoes
1/3 cup puree of oven dried tomatoes
2 teaspoons ground cayenne
2 teaspoons ground cumin
2 teaspoons Mexican oregano
3 cups (or 2 15 ounce cans) prepared beans
1 1/2 cups (or one 15 ounce can) refried beans
1 teaspoon salt

DIRECTIONS
Heat a large saute pan or stock pot over medium heat and cook the ground beef, onion and garlic, stirring, for 5 minutes.  Add the red pepper and continue to cook for another 5 minutes or until ground beef is cooked.

Add the tomato sauce, puree of oven dried tomatoes, cayenne, cumin, oregano, kidney beans, refried beans, and salt.  Stir to completely mix, then turn heat to medium low, cover, and cook, stirring every few minutes, for 30 minutes or until gently bubbling throughout. 

Serve with fresh cornbread, and laugh at the cold weather outside.

Variations:  Use fresh hot peppers in place of the ground cayenne.  Use ancho peppers in place of the sweet peppers.

Photo and recipe by Tod Dimmick

New England Cassoulet

Like chili, the definition of cassoulet inspires passionate debate.  For this version, I focused on readily available ingredients.  While there's no duck under the hood,  you'll find plenty of rich flavor in this "New England" homage to the classic dish.  The vegetables are cooked separately and combined at the last minute to preserve their independent flavors.

Prep time 30 minutes

Cook time 40 minutes (if beans are prepared and ready to use)

Serves 8-10

INGREDIENTS

6 cups prepared white beans, such as cannellini, flageolet, or great northern* 

2-3 cups vegetable or chicken broth

1 pound ground sweet Italian sausage

2 cloves garlic, crushed

1 teaspoon dried rosemary

1 teaspoon dried sage

2 tablespoons butter

6 tablespoons olive oil, separated

2 cups pearl onions or coarsely chopped onions
3 cups carrots, 1/4 inch dice

1 cup sliced spicy sausage, such as andouille or chorizo

1/4 cup purée of oven dried tomatoes, or tomato paste

Salt to taste

Freshly ground black pepper to taste

DIRECTIONS

Heat beans in stock pot with two cups broth to a bare simmer.  The objective here is not to cook the beans, but to make them hot for use when the other components are ready.  Reserve the remaining stock to use later if your cassoulet needs the moisture.

While beans are simmering, heat a large saute pan or skillet over medium heat and cook the sausage, garlic, rosemary, and sage, stirring, for 10 minutes or until done.  Scrape sausage in to a bowl to free up your saute pan.

Melt the butter and 3 tablespoons of the olive oil in the saute pan over medium heat, and add the onions.  Cook for 4 minutes, stirring.  Add 1/2 inch water in the saute pan, taking care not to splatter yourself.  Cook for 10 minutes, stirring occasionally, or until onions are soft and sweet. Scrape onions and their liquid in to a bowl separate from the sausage.

Heat the olive oil in the saute pan over medium heat and saute the carrots for 4 minutes, stirring.  Carefully add 1/2 inch of water to the skillet.  Bring water to a simmer and cook the carrots for a further 4-5 minutes, or until carrots are just tender crisp. 

Add the sausage to the beans in the stock pot.  With a slotted spoon, add the onions and carrots, reserving the cooking liquid.  Add hot sausage and tomato purée.  Now, add enough onion and carrot cooking water, and the reserved broth, to create a thick stew (this is a matter of taste, I usually add all of the liquid because I love the flavor and the soupy consistency).  Heat to a simmer, stirring.  Serve, seasoning to taste with salt and pepper.

*If you want to get really serious, Cassoulet Beans (Tarbais Beans) are available through specialty food suppliers, such as Rancho Gordo.

Tip:  If you have multiple skillets or sauté pans and like the challenge of multitasking, you can prepare the sausage, carrots and onions in parallel.  Or, if you have the time and want to minimize the mess, follow the procedure above and cook each component ingredient in turn.

Photo and Recipe by Tod Dimmick

Tomatoes Gratin

Hot juicy tomatoes under a cheesy toasted breading.  These will vanish quickly.













INGREDIENTS
3 TB + 3 TB olive oil
4 cloves garlic, crushed
3/4 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
3-4 medium (baseball size) tomatoes, cut into 1/2 inch slices
1 cup coarsely chopped fresh basil leaves
salt and pepper

DIRECTIONS
Preheat your oven to 400F.

Heat 3TB of the olive oil in a skillet over medium heat and cook the garlic, stirring, for 2 minutes or until garlic just begins to tan.  Turn off heat under the skillet, and stir in the bread crumbs and Parmesan.  Set aside.

Spray a 9x12 baking dish with canola oil and arrange the tomato slices on the bottom.  Sprinkle with the basil leaves and salt and pepper to taste.  Sprinkle the bread crumb mixture evenly over the tomatoes, and drizzle the remaining 3TB olive oil over the top.  Slide the baking dish into the oven and bake for 15 minutes or until bread crumbs begin to brown.

Serve warm, and watch them go.

Photo and Recipe by Tod Dimmick

Open Face Tomato Grilled Cheese

From the Department of Comfort Food comes this fast, hearty meal-in-one.  You'll have things in the skillet at the same time as under the broiler, so stay alert.

Prep time:  5 minutes
Cook time: 10 minutes
Serves:  4 (easily scaled to the amount you want)

INGREDIENTS
4-6 tablespoons olive oil
2 clove garlic, crushed
4 slices whole wheat bread
4 slices bacon
4 slices cheddar cheese
4 thick tomato slices
1/4 cup fresh basil, coarsely chopped
Salt and pepper to taste

DIRECTIONS
Preheat your broiler.  Heat the oil in a small skillet over medium heat and cook the garlic for one minute, or until garlic has just begun to tan.  Remove from heat.  Arrange bread on a baking tray and brush the olive oil over the slices (or use a spoon to drizzle the oil across the bread, then use the back of the spoon to spread the oil around).  Slide baking tray under the broiler (top rack) and broil for 3 minutes, or until bread is crisp and sizzling*. 

Meanwhile, while the bread is toasting, move the skillet back over heat and fry the bacon for three minutes to render most of the fat.

When bread is toasted on one side, flip the slices, top with cheese, and broil 1 minute or until cheese is melted.  At this point be sure to turn off the heat under the bacon.

Place a tomato slice on top of each toast, and top with a slice of bacon (cut in half if you like, to cover more of the surface).  Broil for a further minute, then serve, sprinkling with basil, salt and pepper.
 Variations:  Switch up the cheese.  Omit the bacon.  Top with fresh sage leaves.

*Tip:  Watch closely as broilers vary widely in heat output!  As a rule, the more sugar in your bread, the faster it will toast (and burn).  Whole wheat bread with little or no sugar will take longer to toast to whole wheat bread with sugar, which will take longer than regular white bread.

Photo and Recipe by Tod Dimmick

Veggie scramble hoagies

A messy and peculiarly satisfying breakfast sandwich, resplendent with delicious vegetables.

Prep time: 5 minutes
Cook time:  10 minutes
Serves:  2

INGREDIENTS
3 tablespoons olive oil
1 onion, coarsely chopped (about 1/2 cup)
3 eggs

2 tablespoons milk

1 cup grape tomatoes, halved

1/4 cup crumbled feta

1/4 cup basil, coarsely chopped

2 hoagie rolls (submarine sandwich rolls)

DIRECTIONS
Heat the oil in a small skillet over medium heat and sauté the onion, stirring, for 5 minutes or until soft and translucent.

While onion is cooking, whisk the eggs and milk in a small mixing bowl, and toast your rolls (optional).

When onions are ready, pour the egg mixture in to the skillet and stir slowly, scraping up bits of cooked egg from the bottom.  After a minute, add the tomatoes and continue to stir until the eggs set to the consistency you like.  Remove from heat, and mix in the feta and the basil.

Divide the egg mixture between the rolls and serve, seasoning to taste with salt and pepper. 

A steaming mug of coffee alongside is a natural.

Photo and recipe by Tod Dimmick

Tomato & Basil Hoagie

No recipe necessary for this masterpiece!

Tomato and Herb Bruschetta

Juicy tomatoes and crisp, garlicky bread.  A match made in heaven.


Prep time:  10 minutes
Cook time:  5 minutes (toasting the garlic bread!)
Serves:  6-10 as an appetizer

INGREDIENTS for the toasts
1 baguette, thinly sliced, or other thinly sliced bread
1 clove garlic, crushed
1/3 cup olive oil
1 teaspoon oregano

INGREDIENTS for the Bruschetta
1 1/2 cups fresh tomatoes, 1/4" dice (one large tomato)
1/4 cup coarsely chopped fresh basil leaves
5 fresh sage leaves, coarsely chopped (optional)
1 teaspoon minced fresh rosemary leaves (optional)
1 tablespoon olive oil
1/3 - 1/2 cup shredded Parmesan cheese

DIRECTIONS
Toast:  Preheat your broiler.  Arrange your bread slices in a single layer on a baking tray.  Mix the garlic and olive oil in a small dish, and with a spoon or pastry brush spread the oil over each slice. Slide this under the broiler.  Whole wheat bread slices will toast more slowly than white bread, so times will vary, but remove the toasts when they are lightly tanned and beginning to crisp.

While toasts are toasting, mix the bruschetta by placing in a large bowl the tomatoes, basil, sage (if using), rosemary (if using) and olive oil, and stir to combine.

Remove toasts from broiler.  Top each toast with a spoonful of the mixture.  Sprinkle with Parmesan and a grind of salt.

Serve with a glass of Chianti and memories of warm weather.

Photos and recipe by Tod Dimmick

Oven Dried Tomatoes

Photo and Recipe by Tod Dimmick










This simple method enables amazing things - concentrated flavor, and the ability to easily store a million tomatoes well into colder months. The fact that the space required is dramatically reduced is an added bonus.

Prep time: 10 minutes
Cook time: Overnight

The quantities listed here are used as an example only, the method will work regardless of the number of tomatoes used. I like to use enough to fill every rack in the oven to make efficient use of space and heat.

INGREDIENTS
4 lbs tomatoes (every kind will work, romas work better than others since they have a slightly lower water content).
Garlic salt

DIRECTIONS
Line baking trays with parchment paper.

Wash, dry, and slice the tomatoes into wedges or halves of roughly equivalent size to others on the same tray. If, for example, you have cherry tomatoes in your mix, put them all on one tray as you may want to remove them from the oven at a different time from other trays.

Arrange the wedges skin side down. Sprinkle with garlic salt. Place trays in the oven set at the lowest heat setting (150 works well. Use the convection setting if you have it available). Check the oven after a few hours to guage the dry rate - my oven takes about 8-10 hours. The resulting tomatoes will be almost completely dry, with concentrated, delicious tomato flavor.

Storage: Oven dried tomatoes can be stored in clean glass jars, covered with olive oil, for at least a couple of months. (The tomato oil also becomes a great recipe enhancer.) I am also testing using freezer bags in the freezer, which take even less space.

Variations: Oven dry garlic and rosemary with the tomatoes, and add to the oil.

Tip: Slice grape or cherry tomatoes in half for faster drying. In spite of their small size, keeping them whole allows their skins to keep moisture in.

Toss oven dried tomatoes with pasta, use in stews or on pizza, or serve with crumbled feta. Any way you slice 'em, they're delicious.