BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
RESTAURANT STYLE TOMATO BISQUE
When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have. Real tomatoes with ingredients you can trust, it doesn't get any better than that!
Provided by Chef Dennis Littley
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Melt the butter in a 4-quart saucepan. Add celery and onions.
- Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
- Add the flour to the pan to make a roux.
- Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
- Heat the stock in another saucepan.
- Add the stock to the roux, using a wire whip, and mix well.
- Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
- If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
- After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
- Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
- At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
- Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 11 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 1415 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
TOMATO AND GOAT CHEESE TART
The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Provided by Martha Rose Shulman
Categories dinner, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
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