Tomato Tarts

There is nothing simpler than a tomato tart in the summer.  If you grow tomatoes and never know what to do with your leftovers, this is a great way to use them.

4 lbs of tomatoes

4 tbs of Dijon Mustard

2/3 cup of shredded swiss cheese

1 ts. garlic powder

1/4 cup of finely chopped herbs (sage, rosemary, thyme)

1 pie crust (make your own or buy a Pillsbury pre-made)

Preheat oven to 400 degrees

- Bake crust for 10 minutes, remove, and let cool

- While pie crust is cooling, slice tomatoes into slices and drain excess juice in a collander

- After crust is cool, then spread the mustard on the bottom. Evenly sprinkle the cheese top of mustard and then arrange the tomato slices in one layer (like dominos)

- Sprinkle garlic powder and herbs ontop of tomatoes and bake for 15-20 minutes

10 Pantry Staples

There are certain foods I always keep in my pantry because they always help  me whip up a delicious last minute meal

1 – Dried Mushrooms

These are fantastic for a last minute dish. They add depth to just about anything. Stew, pastas, gravy, a roast, – you name it. There are a bunch of varieties but I always get porcini’s and if I’m really getting crazy with myself: morels.

2 – Vanilla Beans

Yes, they are expensive but a little goes a long way with these gems. They are perfect to perk up any dessert or fruit salad. A must for any kitchen.

3 – Sea Salt

Thanks to the good ol’ iodized salt we all grew up with, cases of goiters and thyroid gland problems have significantly dropped over the years…and we are all thankful. However sea salt is much more flavorful and you tend to use less of it. I’m not saying get rid of the trusted salt you use. Just try this one as well

4 –  Curry

Curry powders can add so much zing to a boring chicken/beef stew – they are worth picking up at the store. Curries usually include  – but are not limited to – turmeric, cumin, coriander, fenugreek, and red pepper. If you are one of those 10 people in the world who hate curry (and my father is one of them) you may skip this but if you are just not familiar with curry – try it.

5 – Lemons

I always get lemons every time I go food shopping and I am STILL always out of them at the end of the week. Lemons and limes add freshness to so many things: meat, poultry, fruit, vegetables, beverages, etc. Fresh lemons are much better than those ‘lemon in a jar’ bottles. Call me crazy but those bottles always taste like chemicals to me.

6 – Herbes de Provence

I’ll admit – this one can be a little costly. But its worth it in my opinion and it should last you a long time. It consists of lavender, savory, fennel thyme, and rosemary. If you are big into roasted chickens this is a must. It’ll perk up your chicken salads, roasted chicken breasts, grilled fishes, veggie stews, etc.

7 – Mustard

I’m not talking French’s Yellow Mustard – although there is nothing wrong with that. I love classic yellow mustard on hot dogs and sandwiches. But a really nice mustard  — whether its dijon (my personal fav) honey, whole grain, french/english, horseradish, chinese, or polish — can do wonders for homemade vinaigrettes, marinades, barbecue sauces, salad dressings, and glazes. Open yourself up to the wonderful world of the mustard seed.

8 – Garlic Powder

Ok, this one is almost a given but it needs to be mentioned. I’m Italian and my husband is half Puerto Rican. We use garlic powder ALL the time. Its not a replacement for fresh garlic and you shouldn’t use it as such. I do use it as a substitute for salt in mariandes, stews, dressings, rubs, etc. Always a necessity.

9 – Vinegars

I love using a dash of vinegar in many of my dishes. Whether its Apple Cider, Malt, Rice, Balsamic, or Wine, you can use them to season veggies, for mariandes, salad dressings, sauces, deglazes for gravy, etc.

10 – Low Carb Pasta

There are many nights when I don’t feel like having a  heavy meal or its late and I don’t feel like going grocery shopping. Low Carb Pasta is great for nights like these , it takes minutes to whip up and can go with anything. You can make a pasta sauce from just about anything you have laying around your house .

Mustard Glaze Duck Breast

Duck doesn’t have to be expensive anymore. Grocery stores such as ‘Stop N Shop’ are now carrying separate breasts and legs that cost about $3-4 each. If you are cooking for two, this a wonderfully cheap meal that should be in your dinner cycle. I use a mustard glaze for the duck because I love the way mustard pairs with the duck meat. However, you could use an apricot/orange glaze, a chinese five spice rub, etc. Anything you like.

Ingredients:

2 duck breasts

1 lemon

1 onion, sliced

1/3 cup of dijon mustard

3 tbs of white wine vinegar

2 tbs of extra virgin olive oil

1 tbs of garlic powder

Salt and Pepper

 

Preheat Oven to 400 degrees

Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides. Sear duck breasts in a skillet, fat side down,  for 10-15 minutes on high – in order to get a nice dark crust and reduce the fat. While the duck is searing, mix mustard, vinegar, oil olive, and garlic powder together to create glaze.

Remove duck breasts from skillet and reserve the rendered fat for later recipes. Grease a casserole dish with a little bit of olive oill and cut 1 lemon and 1 onion into slices. Place onion slices in pool in the middle of the casserole and season with salt and pepper, then top with lemon slices. Brush the tops of the duck breast with the mustard glaze and place ontop of the lemon slices. Cook in the oven for 25 minutes for medium duck.