German Tomato Salts (TomatenSalz)

I was introduced to the deliciousness that is tomato salts by my Canadian boyfriend, who hosted German couch surfers and left some as a gift. They are absolutely delicious! But completely unavailable in the US. I scoured and found some places in Germany to order them, but alas they do not ship to the US. Thankfully, it seems that German labeling laws are stricter, and I found an explicit recipe on one of the brands of German tomato salts! 

 I made a batch to bring down to one of my bestie's weddings. It's a potluck, but I'll be doing some traveling before and don't have a good way to bring down something more intricately crafted. So, I'll pick up some local tomatoes day-of, along with some pumpernickel and liverworst pate and make small hand sandwiches garnished with the salt.

Note: I am still tweaking this recipe, but will update each discovery/trial.

TomatenSalz

based on Bad Reichenhaller

Ingredients:

4 Tbs salt

1/2 tsp garlic powder

1.5 tsp thyme

2 tsp basil

1 tsp oregano

1 tsp rosemary (optional)

Instructions:

1. Combine all ingredients. Server sprinkled generously over fresh tomato slices.

Brown-butter sage with blue cheese and a pesto & walnut topping

Tasty and delicious. Don't skimp on the walnut topping! Next time I'm going to try more bleu cheese.

Brown-butter sage with blue cheese and a pesto & walnut topping

adapted from Jamie Oliver

Ingredients:

2 Tbs. butter + 3 Tbs. for browning

3 Tbs. flour

6 cloves garlic, peeled and finely sliced

4 bay leaves

3 cups  milk

1 lb. macaroni

handful of walnuts

couple sprigs of thyme

125 g bleu cheese, crumbled and divided

2 splashes Worcestershire sauce, optional

1 grating nutmeg, optional

6 sage leaves

basil pesto, for garnish

Instructions:
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.

2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.

3. Add bay leaves and slowly whisk in milk.

4. Bring to a boil, then turn to low and leave simmering. Stir in ¾ or so of the bleu cheese until well combined with sauce.

5. In a separate small pan, fry the sage leaves with the 3 Tbs. butter over low heat until darkened and nutty.

6. Add cooked pasta to sauce, stir in browned butter, the rest of the blue cheese crumbles, and optional ingredients.. Salt and pepper to taste.

7. Place macaroni mixture in oven pan. Coarsely chop walnuts and thyme together, and scatter on top of pasta.

8. Bake for 30 minutes at 425F, until walnuts are golden and thyme has crisped.

9. Serve with dollops of basil pesto on top.

Rosemary Balsamic Pumpkin Seeds

Since this Saturday was the last official day of the farmer's market this year, I stocked up on pumpkins. I've been making a ton of things with pumpkin, with more to come (including some pumpkin-chickpea patties), and instead of throwing out the seeds like I always have, I tried my  hand out at making roasted pumpkin seeds. These guys take a lot of tending, because you have to stir every 5 minutes but I think it's worth it. They work great as a salad topping! I suggest leaving out the salt if you use the balsamic vinegar, and adding in afterwards to taste.

Rosemary Balsamic Pumpkin Seeds
from dfw.com

Ingredients:
1 cup pumpkin seeds or pepitas, raw
1 Tbs. olive oil
1 Tbs. balsamic vinegar (optional)
1 tsp. garlic, minced
1 tsp. thyme, minced
1 tsp. rosemary, minced
1 tsp. salt

Instructions:
1. Pre-heat oven to 300F. Line baking sheet with parchement paper.
2. Combine all ingredients, and spread out as a single layer on the pan.
3. Bake for 10 - 30 minutes, stirring every 5 minutes until seeds are golden brown. Try one each time to figure out your perfect seed-doneness.
4. Store dry for up to 3 weeks.

Sweet Potato Schupfnudeln with Brown Butter and Thyme

 These delicious little things are basically sweet potato gnocchi, rolled long and pan-fried. Definitely worth the work. You could probably serve these with simple olive oil and grated Parmesan.

Sweet Potato Schupfnudeln with Brown Butter and Thyme
from 1 big bite

Ingredients:
1 lb. sweet potato
1 egg yolk
1/2 tsp. salt
1/2 tsp. nutmeg
5 Tbs. flour + more (I used quite a bit more)
2 tsp. ghee (or oil) + more as needed

for browned butter:
5.3 Tbs. butter
5 sprigs thyme

Instructions:
1. Pre-heat oven to 450F. Pierce sweet potato all over with a fork, and bake on a lined baking sheet (or I used my bread pan) and bake for 30-45 minutes, or until a fork slides easily through the flesh.
2. After sweet potato has cooled for a bit, mash with a fork and add yolk, salt, nutmeg, and flour. Once thoroughly combined, add just enough flour to get a dough that comes together nicely (may be a little sticky)
3. Dust hands and cutting board with flour. Form a log, and cut into ieces until each piece is finger-length and thick.
4. Heat pan to medium-high heat, and melt ghee. Cook schupfnudeln until golden brown, rotating so at least 3 sides of each are browned.
5. Garnish with browned butter and leaves of 2 thyme sprigs.

for browned butter:
1. Add butter and leaves of 3 springs of thyme to sauce pan over medium heat. Once butter has melted, stir until little brown specks form at the bottom. Take off heat, and drizzle over schupfnudeln.

Shakshouka

This north African dish is super delicious, and pretty flexible. My friend who ate it with me said it was her favorite dish while on her middle east trips, and that this dish served it justice. Note: pictured above is a half-batch, since I was only cooking for 2.

Shakshouka
from Indulge & Devour 
serves 4

Ingredients:
1/2 tsp. cumin seeds
3 Tbs. olive oil
2 cloves garlic, minced
1 large onion, peeled and sliced into half rings
2 red peppers, seeded and chopped finely
2 yellow peppers, seeded and chopped finely
2 Tbs. fresh thyme
2 Tbs. fresh parsley, chopped + extra for garnish
6 medium tomatoes, peeled and chopped
1/2 tsp. ground turmeric
1/2 tsp. smoked paprika
4 large eggs
salt and ground pepper to taste

Ingredients:
1. In a large pan or skillet, dry roast the cumin seeds on medium-low heat for a few minutes until fragrant. Increase heat to medium, and add olive oil, garlic, and onions and saute until soft.
2. Add peppers, thyme, and parsley and cook on medium heat until softened (~10 mins).  Lower heat to medium-low, and add tomatoes, turmeric, paprika, and season to taste. 
3. Cook for another 15 minutes or so, until the liquids from the tomatoes and peppers have reduced to a chunky, thick sauce.
4. Make 4 spaces within the sauce, and crack egg into each one. Use a fork to spread the white around a bit, and season with salt and pepper.
5. Cover pan with a lid (or foil), and cook for another 5 minutes, until the egg whites have just set. Serve immediately.

Mushroom Corn Browned Butter Sage Sauce

This was the epic dinner I cooked for my friends the Saturday night when my good friend was in town (right before going off to India! He's there now, as I post this : ) So excited for him!!) Lets just say I was fattening him up on western food one last time before he went off to lose weight in the East.

Mushroom Corn Browned Butter Sage Sauce
from Cookbook of the Month

Ingredients:
1 lb. short spiral pasta or ricotta gnocchi, cooked
1.5 cups fresh breadcrumbs
4 Tbs. olive oil, divided
7 Tbs. butter, divided
1 lb. mushrooms, cleaned and sliced uniformely
1 Tbs. fresh thyme leaves
1 Tbs. fresh sage leaves, slice
4 ears of corn, kernels stripped
2 large shallots, finely diced
1.25 c. flat-leaf parsley, chopped (optional)
salt and pepper

Instructions:
1. Heat 2 Tbs. olive oil in a large saute pan over medium-high heat. Add breadcrumbs and stir to coat with oil. Cook, stirring occassionally, until breadcrumbs are toasted and golden brown. Remove from pan and set aside.
2.  Add remaining 2 Tbs. olive oil plus 1 Tbs. butter to pan, and heat until butter foams. Add mushrooms, thyme, 1/2 tsp. salt, and pepper. Saute mushrooms, not stirring too much, until most sides are carmalized. Set aside.
3. Add remaining 6 Tbs. of butter to the pan, and cook until butter browns and smells nutty. Scrape the brown bits from the bottom of the pan, add sage, and cook for 1 minute until it sizzles. Add corn, shallots, 1 tsp. salt, and pepper. Saute, stirring frequently, until corn is tender (2-4 minutes).
4. Add prepared pasta to the pan, and toss to coat with butter. Add mushrooms, breadcrumbs, and parsely and stir to combine. Heat the dish if necessary.
5. Season to taste, and serve hot.

Potato Balls in Tomato Sauce

Potato Balls in Tomato Sauce
from Mango Tomato

Ingredients:
3 medium potatoes, diced
3 Tbs. olive oil, divided
1 medium onion, diced
14 oz. tomato sauce (recipe here)
1 Tbs. Mexican or Southwest spice mix
dash of sugar
3 thyme sprigs
creme fraiche (to garnish, optional)

Instructions:
1. Cook the potatoes in salted water until tender.
2. Meanwhile, saute the onion on high heat with 1 Tbs. olive oil and a pinch of salt until mostly carmalized (or fully carmalized if you're patient) stirring frequently.
3. Heat the remaining 2 Tbs. olive oil in a skillet on medium heat. Mash the potatoes and add the caramelized onions, and form into balls. Fry in the oil, browning on at least 3 sides.
4. In another pan, combine tomato sauce, spice mix, sugar and thyme sprigs on medium heat. Heat until bubbling.
5. Serve potato balls over tomato sauce, with a drizzle of creme fraiche.

Roasted Thyme Potatoes

Roasted Thyme Potatoes
from Taste Food

Ingredients:
3/4 lbs. potatoes, 1" cubes
1 clove garlic, minced
1 Tbs. olive oil
salt and pepper
2-3 sprigs thyme

Instructions:
1. Pre-heat oven to 425 F (220 C).
2. Combine potatoes with olive oil in an oven safe pan with a lip, where all the potatoes can be spread out without touching.
3. Sprinkle garlic, salt, and pepper over and stir again to combine. Spread potatoes out on pan, top with the thyme sprigs.
4. Bake for 30 minutes, stir and then bake for 30 more minutes.

French Onion Soup

Definitely one of the most delicious and professional made things I've ever done. So tasty, and a French girl who was over eating gave it the official seal of approval. Win!

I adapted Alton Brown's French Onion Soup recipe to be vegetarian. I think I did a good job : )

French Onion Soup
adapted from Alton Brown

Ingredients:
4 lbs. sweet onions
3 Tbs. butter
2 tsp. salt
2 cups white wine
20 oz. vegetable broth
10 oz. apple cider or juice
Bouquet garni: thyme sprigs, bay leaf, and parsley tied together with string
1 loaf french bread
salt and pepper
splash cognac
1 cup Gruyere cheese, grated

Instructions:
1. Heat 2 large pans on medium-high heat. Slice onions into thin half moons.
2. Divide butter into the two pans, melt, and then add onions. Add 1 tsp. salt to each pan. Cook, scrapping bottom of pan constantly, until all onions are completely caramelized (25 minutes).
3. Combine caramelized onions into one pan, and add enough wine to cover onions, and turn heat to high until wine is reduced to syrupy consistency.
4. Add broth, apple cider, and boquet garni to pan. Reduce heat and simmer for 15-20 minutes.
5. Heat broiler in oven, placing rack in top 1/3rd of oven.
6. Cut about 1/4th of the french loaf into 1" cubes. Place on backing sheet, and broil bread cubes for 1 minute.
7. Season soup mixture with salt, pepper, and cognac. Remove boquet garni and ladle soup into ramekins. Place bread cubes into ramekins, and cover with grated Gruyere. Place ramekins on baking sheet or pan, and broil for 1-2 minutes, until cheese is golden and bubbly.

Tomato and Caramelized Onion Tart

Delicious! Everyone loved this tomato tart. We ate it in one sitting.


Tomato and Caramalized Onion Tart
adapted from tarte du jour

Ingredients:
1 recipe whole wheat and olive oil pastry crust
2 large red onions, thinly sliced
2 Tbs. olive oil
2 Tbs. minced fresh thyme
1.5 tsp. salt
4 oz. gruyere cheese, grated
2 large eggs
1 cup cream
3 Roma tomatoes (or any other kind), sliced 1/2" thick

Instructions:
1. Preheat oven to 375 F (190 C).
2. Heat olive oil on medium-high heat in large pan. Add onions, 1/2 of the thyme, and 1 tsp. salt. Stir, scrapping the bottom constantly, until onions are completely caramelized (about 20-25 minutes).
3. In large bowl, beat together eggs, cream, and remaining 1/2 tsp. salt.
4. Place caramelized onions in pre-baked tart crust, spreading evenly. Pour custard over the top. Sprinkle cheese over the top of the onions. Arrange tomato slices cut-side up over cheese. Sprinkle with salt, pepper, and rest of the thyme.
5. Bake 40-45 minutes until top is lightly golden brown.

Mushroom Toasts

Mushroom Toasts
from Gratinee

Ingredients:
12 slices French baguette, toasted and cut on diagonal
1 clove garlic, minced
8 oz. mushrooms, sliced
1/2 onion, minced
1 Tbs. butter
1 Tbs. olive oil
splash white wine
1 Tbs. creme fraiche
fresh thyme leaves
fresh chopped parsley
salt and pepper
dash lemon juice
4 Tbs. grated Parmesan

Instructions:
1. Melt butter and olive oil in pan over medium heat. Add onion, soften for 2 minutes, add garlic, cook for 1 min.
2. Add mushrooms and increase heat to medium high. Fry mushrooms until golden brown and no liquid remains in pan. Add the wine and cook off liquid.
3. Take mushrooms off head, mix in lemon, creme fraiche, thyme, and parsley. Add salt and pepper to taste.
4. Top the baguette slices with mushroom mixture and 1 tsp. Parmesan each.

Mushroom Risotto

Super tasty, my whole family loved it. This is a double of the recipe. I also omitted 2 diced onions (because my dad despises onion). If you want to add them (highly recommended), add them at the first step with the zucchini and squash. Also, stir in 1/2 t. onion powder at the last step (with the lemon juice).

Mushroom Risotto
adapted from clean green simple

Ingredients:
8 cloves garlic, minced
1 large zucchini, seeded and cut into 1/2" by 1.5" strips, roughly
1 small yellow squash, seeded and cut into 1/2" by 1.5" strips, roughly
5 portobello mushrooms, cut into 1/2" by 1.5" strips, roughly
2 t. dried thyme
1 t. salt
1/2 c. white wine
2 c. long grained rice
6 c. vegetarian chicken broth
1 T. lemon juice

Instructions:
1. Heat a large pot over medium heat. Add garlic, zucchini, and squash. Cook until squashes are soft, but still firm.
2. Add mushrooms, thyme, salt, and wine. Mix until mushrooms are softened.
3. Add rice, and stir, until rice starts to stick to the bottom of the pan.
4. Add broth 3/4 cup at a time, stirring well, and letting the rice soak up the broth before adding more (about 5 mins). Stir frequently.
5. Once all broth is added, stir in lemon juice and serve.