It has taken me almost a week to get this recipe. Chili for Super Bowl Sunday and Cuban Tomato Bread. I said, what? I have never heard of Cuban Tomato Bread. I had been served before in Puerto Rico a tomato bread with origins from Spain but, obviously, by the look of TC’s face I was probably making all this up and wanted to give credit to my Puertorican roots. I was not thinking such a thing.
The Cuban Tomato Bread was a hit. And, since so many asked for the recipe, TC decided on Friday to show me. In regards to what kind of bread to use, that could be your choice. The photo above was a French Bread but it looked a little different from the French Bread we had on Super Bowl Sunday. The bread is going to be toasted and it will taste so good no matter what. Following is the photo of the finished bread on Super Bowl Sunday. We had guests, so obviously we had the full baguette.
The ingredients you probably have on hand. Maybe a few things from the store you will need to get.
No measurements are necessary. Bare with me.
Ingredients:
1 stick of butter
garlic salt
Red Pepper blend seasoning (Several to choose from store. Pick something you would like.)
Tomato (for 2 people one tomato will do)
1 yellow onion
Italian Parsley
Seasoned Salt like Larry’s
Mrs. Dash original
Mozzarella cheese (rounds or squares)
You will be using the broiler.
In a small saucepan melt butter, sprinkle garlic salt to taste, the red pepper blend seasoning and the chopped parsley.
Place on a cookie sheet the bread and with a pastry brush apply some of the buttery mixture above already melted. Then place in the broiler for a few minutes making sure you don’t let it burn.
The next step is to slice the tomatoes and onions. Sprinkle lightly with the seasoned salt like Larry’s and Mrs. Dash. Place in the broiler and let them cook for a few minutes, again watching that they do not burn.
Assemble the breads by placing the tomatoes and onions in a thin layer.
Put the slices of cheese on top of the tomatoes and brush with remaining melted butter/parsley sauce.
Back into the broiler until you see it coming out like the first two photos. It will not take long by any means.
Being that we were into the Cuban mode, the perfect pairing was homemade Black Bean Soup. It is cold in Southern Delaware so a soup, a chili, a stew will be great. On the other hand, by itself with a nice glass of wine would pair perfectly.
On my Begged, Borrowed, or Stolen recipes, at times you really have to beg.
Hope you like it, and make it your own, as well.
By the way the recipe was obtained many years ago in Key West, Florida.
AboutMyBeaches has a FB page. Leave me some comments there.
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Don’t you love those recipes that you keep making them year after year. At times they are only made at certain times. Could be holidays, birthdays, or just because.
I call these recipes Keepers. We keep them close and even though they may not be an original recipe, then you make it your own by adding a little bit of this or a little bit of that.
In 2007 Rachel Ray shared one of her mother’s recipes. It is called Elsa’s Cider Beef With Smashed Cheddar Potatoes. Over the years I have made it and truly love it.
Following is the recipe for this comfort food, more so on a chilly winter night like tonight.
2 tablespoons of extra-virgin olive oil
3 tablespoons of butter
2 lbs. top sirloin, trimmed and cut into 1 1/2 inch cubes
salt and black pepper
1 large onion, chopped
3 medium carrots, peeled and chopped (I added an extra carrot)
1 lb turnips, peeled and chopped
4 tablespoons of all purpose flour (If you make this recipe gluten free you need another type of flour. It will work.)
2 cups good quality apple cider (dark and cloudy) 100% cider, not juice
1 15 ounce can of beef stock
3 lbs of Idaho potatoes. I did half and half adding sweet potatoes, peeled and chopped.
1/2 cup milk (I used fat free half and half)
1/2 cup sour cream (I used light sour cream)
2 cups shredded sharp white cheese (I used extra sharp)
3 tablespoons chopped or snipped fresh chives.
Pre heat oven to 425 degrees.
Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the olive oil and butter. When the butter melts, season the beef with salt and pepper. I used rock salt. Add to the pot. Brown on all sides about 7 to 8 minutes.
Add the onions, carrots, and turnips and cook for about 5 minutes.
Sprinkle the veggies and meat with the flour and stir to combine for about 1 minute.
Stir in the apple cider and the beef stock, bring to a boil, cover the pan and transfer to the oven. Braise it for 45 minutes.
In 15 minutes boil the potatoes in salted water. Make sure the water covers the potatoes. Bring to a boil over high heat, then reduce the heat a bit. Cook about 15 minutes until tender.
Drain the potatoes, return to the pot and add the milk, sour cream, and cheese. To mash the potatoes I used a hand blender, then added a bit of salt and pepper (optional) and the chives. Cover and keep warm. If they cool off then place in microwave and reheat.
To serve, ladle the stew into bowls. Make a well in the center and fill with the potatoes. I put the potatoes first and made the well and then fill with the stew. Your choice.
It is delicious. The combination of beef, turnips and apple cider gives a distinct flavor.
Hope you like it.
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There is my fig tree. Isn’t that a beauty? Once you see their leaves, you recognize them everywhere. Too bad they lose the leaves during the winter. They are so pretty.
My figs start ripening in September and once they start they seem to do it quickly. So my friends with Italian ancestry always are there to help me out in the consumption of this delicious fruit.
I picked those figs a couple of days ago. Wait until you see the recipe. If I must say so myself, it turned out so well.
My love of figs started over 20 years ago. In Southern Delaware there are plenty of us with fig trees. I know where they are. Shhhhhh, a secret!!
I love them fresh the best. They are just so sweet.
A few years ago I went with friends to Italy. In the town of Terracina which is to the southeast of Rome and a vacation spot for locals I immediately spotted one growing on the side of the street. Check it out.
Of course I had some. They were there for the taking. In the Island of Capri I had a Fig Smoothie. Loaded with figs and very refreshing during hot weather.
On the search put Fig Stack. The recipe is very easy. Last night I decided to make the recipe again and here it goes.
A couple of green tomatoes (or as green as you can get them this time of the year)
A couple of ears of corn
4 slices of thin bacon cut in half
Corn starch
Salt
Pepper
Butter
Honey
2 cups or more of figs cut in half (I like a lot of them)
Balsamic reduction (you can make your own or buy commercial one)
Cook the bacon in a large frying pan. Place on paper towels. Keep the drippings.
Cut the corn off the cob. Set aside.
Cut the two green tomatoes in slices. This recipe served 2. You need to have 3 slices for each person.
Get a plastic bag and put about 1 1/2 cups of Corn starch. Season with salt and pepper. Place tomatoes in the bag and shake gently to coat.
Heat bacon drippings and add some vegetable oil. You do not need a huge amount of oil. Fry the tomatoes, turning them over once. You want them to have a nice honey color. Place on paper towels.
In a small frying pan put a little bit of butter and cook the corn for a few minutes. Take them out and put in a bowl.
In the same pan put another tablespoon of butter and add the figs. You want them to cook some but not to let them get mushy. Add about a tablespoon of honey or even a bit more. Check the photo above. The figs are in the back burner after the cooking process.
Get two pretty plates to start making the Stack. First put corn on the plate. Spread it a bit in order to place the first fried tomato. Then 2 pieces of bacon, then spoon figs with juice on. It can drip to the sides. That adds to the allure of the dish. Repeat the process, finishing with the third fried green tomato on the top. Spoon figs around the corn. The final touch is a drizzle of the reduction of balsamic vinegar. Yes, I did make this reduction some months ago.
Voila!! This is Fig, Fried Green Tomato Stack. This dish has the texture, the tang, the finish; yes, the everything. It is totally delicious and you just need a nice cup of wine and enjoy!!
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In 1997 my children went to Worcester Country School in Berlin, MD. Since then the school is now known as Worcester Preparatory School.
Over the years a lot of parents were involved in the school and I was one of them. Book fairs, galas, Christmas Programs, Reading Programs, Teacher Appreciation Luncheons, etc. etc.
Years before my time the school had published a cookbook called A Collection of Recipes. It was as I mentioned above 1997 and the Parents Association decided to do another cookbook called A Collection of Recipes II.
As you can see the book has been used over the years. I was the Chairperson on this journey that took many months with parents giving us their best recipes. It took a school not a village to complete this project.
I don’t think the book is available anymore. Parents supported this book and it was a great success. The book is probably in your cabinet, but I keep my handy because the recipes are really good. I still feel strong about those words in the dedication that said “But food not only nourishes our minds and bodies. Food serves as a way for people to come together — sharing ideas, experiences and cultures”.
Tonight I made a recipe from this book called Pickled Shrimp. I was invited to a friend’s house. Pickled Shrimp is an easy recipe and it is usually liked by everyone. You can serve it year-round.
1 pound medium shrimp, uncooked
1 tablespoon pickling spices
1 tablespoon Dijon style mustard
1 teaspoon prepared horseradish
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon celery salt
1/2 white wine vinegar
2 green onions sliced, including the greens
Pull shrimp from shells. Discard shells. I bought shrimp already peeled and I just pulled the tails out. Make sure if you buy frozen shrimp to defrost them.
In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat about 2 minutes. Strain water leaving spices on shrimp. Set aside.
In a small bowl combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. The longer you marinate it the better they taste. Pour in a pretty bowl with the sauce and enjoy. Serve cold.
This recipe could easily be doubled, as well.
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It was early in the morning in the Island of Culebra and I was coming back to Rehoboth Beach, Delaware. The beautiful sunrise on this island is breathtaking and so is the sunset. We did have an advantage view.
It was over a week of swimming, cooking, and eating. A few spirits too. This recipe that I will share with you is of the Spanish Tortilla. In Spain every time you visit a tasca you will find the tortilla in their tapas menu. In different regions the Spanish Tortilla is prepared in different ways. Some tortillas have onions and potatoes only. Some are more dry than others. Either way it is a simple dish, one that works in all cases. Breakfast, lunch, dinner or appetizers.
You probably have the ingredients in your refrigerator.
This recipe was given to me without anything written.
Pre-heat oven at 350 degrees.
Peel 2 large potatoes and cut in small chunks.
1 medium onion, chopped.
In a small oven proof skillet put a little bit of olive oil and sautee the potatoes and onions until just soft, seasoning to your taste. Then, beat 4 to 5 eggs which you have added a bit of salt. Pour over the potatoes and onions and cook over low to medium heat until the borders are done.
Put skillet in the oven for 20 minutes.
Invert on a platter and this is how it should look.
To this Spanish Tortilla we added crumbled chorizo sausage. Not a lot just a bit. You don’t want to overtake the tortilla.
Enjoy. Meatless Monday is a global organization trying to inform people that eating healthy is the way to go even if it is just on Mondays.
Check my Facebook Page AboutMyBeaches. Thanks.
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My late mother in law, Louise, was a great cook. Many years ago she made a cookbook just for the girls and boys in the family. Every Christmas we would get an insert. She called this cookbook: Recipes, Begged, Borrowed, & Stolen. The Ratatouille is from her cookbook and it is prepared skillet style.
This is one of those dishes that you can prepare year round. But, in the summer vegetables are so beautiful and delicious that it is probably the best time of the year to make it. Those bright colors shine in this recipe.
Some people consider it a stew. Olive oil, garlic and herbs add so much flavor to the Ratatouille.
Following is the recipe. Hope you like it.
RATATOUILLE
1eggplant, peeled and cut into cubes. (I did not peel mine)
3 medium squash – zucchini, sliced
2 large onions – chopped
1 clove garlic – minced
1 large can tomatoes – or several fresh ones ( I used the fresh ones)
1 green pepper – chopped
1 small jar of pimiento, juice included
1/3 cup olive oil
1 1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. dill seeds
In olive oil saute onions for a minute or so, and add rest of the vegetables and spices. Stir well and simmer vegetable mixture for as long as you wish, stirring occasionally.
It is good to cook it for a long time to get those veggies to soften, but do not let them stick.
You can eat the Ratatouille as a side dish, main dish, over pasta, over polenta like I did, as an appetizer with crackers. Add a dash of hot sauce for some kick. In other words, make this recipe your own.
You can double the recipe. Enjoy!!
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Meatless Monday is a trend. In reality you can do this any day of the week. One day or more than one. But it is catchy to say “Meatless Monday”. Leaving the meat behind and for one day enjoy the many dishes that usually revolve around meats.
I have roots in Baltimore. My husband was from Baltimore. My sister in law lives there. I worked in Baltimore for years before moving to the Delaware Beaches. Way before I started this blog too. Baltimore is a city of many firsts. Museums, churches, hospitals, neighborhoods. Many times it gets bad reviews but I really enjoyed my time there.
Private Collections: A Culinary Treasure is a cookbook that contains timeless recipes put out by the Women’s Committee of the Walters Art Gallery, a one of a kind museum located in Baltimore. Beautiful art treasures are displayed in its pages, along with amazing recipes from soups to nuts.
I have posted this recipe before, but just in case you missed it, here it is again. It is a different type of onion soup but the combination of ingredients makes it a winner.
ONION SOUP CHABLIS
1 lb. white onions, sliced very thin
1/4 lb. butter
2 cups chicken broth (your choice of unsalted or salted, or even a mixture of both)
1 cup Chablis
1 tsp. salt
pepper
2 cups medium cream (half and half will do too)
Swiss cheese, freshly grated
In a large soup pot saute the onions in butter until soft and transparent but not brown. Add chicken broth and simmer until the mixture is reduced somewhat. To tell you the truth, I skipped that step.
Add the Chablis, salt, and pepper. Bring to a boil.
Reduce heat and simmer for about 2 minutes.
Stir in cream, heat, not boil, and serve.
Garnish with plenty of cheese. The marriage of flavors is awesome!! You’ll see. Enjoy!
Serves 6.
Remember that with any recipe you can always make it your own.
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Starting a diet on Monday…resolutions usually start on Monday, not in the middle of the week, right? Monday is a fresh start for most of us. Not eating meat on Monday, apparently, is not a new concept. There is also Wheatless Wednesday.
The awareness of Meatless Monday was reintroduced as a public health awareness campaign. It has taken off more so since 2003, with many restaurants offering Meatless Monday dishes. In our homes this is a concept easily adopted as 1, 2 3.
We need it today because after all the eating on Thanksgiving….some of us started before that, LOL. This recipe for Spinach Pie was given to me by my cousins in Puerto Rico. It is one of those recipes that is good, only 5 ingredients, and you can serve it for breakfast, lunch or dinner….adding or topping it with whatever comes to mind to make it your own. I hope you like it.
SPINACH PIE
1 package spinach – 10 ounces
1 block cream cheese (I use the less fat one)
1 onion
4 eggs
1/2 cup grated Parmesan cheese
Pre heat oven to 350 degrees. Grease lightly a pie dish. Let spinach defrost and squeeze it to get all the water out. While the spinach is defrosting take the cream cheese out of the refrigerator. You want it a bit soft.
In a blender put eggs, spinach and cream cheese. Add salt and pepper to taste. I usually just add the pepper. Blend.
Pour into the pie dish.
Place in the oven for 10 minutes, then sprinkle Parmesan cheese on top to cover. The cheese will make a crust and will add taste to the pie.
It will take probably another 20 minutes to be ready. Test it. It should have a nice rich, and brown crust.
Take it out of the oven, slice, and enjoy!!
Have a great day!!
Note: If you want it to be gluten free, please grate the Parmesan cheese yourself.
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