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Spinach-Ricotta Stuffed Tomatoes

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OH so good! Creamy, cheesy spinach baked inside a fresh ripe tomato. Another recipe from The Silver Palate Cookbook. 

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A great accompaniment to just about any protein you'd like. I think it would be great served atop some piping hot pasta.
Here I paired it with a leftover Mozzarella cheese-filled burger. 

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Grab the biggest, best-looking tomato you can find. Some ricotta cheese, spinach, onion, Parmesan cheese, egg, and oil. 
The salt, pepper, parsley, and nutmeg missed the photoshoot. 

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I like using a melon baller to clean out the insides of the tomatoes. The edges are sharper than a spoon and it's easier to remove the innards in smaller increments.

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Tomato cleaned out, drained, and dried, ready to be filled with the wonderful spinach-ricotta mixture. 

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I stuffed only one tomato so I used 1/2 cup of spinach, 1/3 cup of ricotta, one tablespoon of the JUST egg alternative, 1/4 of a medium onion, and about 3 tablespoons of Parmesan cheese. That way overfilled the tomato but I got it all in. 

Recipe Title

Ingredients

  • 8 ripe red tomatoes, the best you can find
    Salt, for draining the tomatoes
    3 tablespoons best-quality olive oil
    1 cup finely chopped yellow onions
    10 ounces frozen spinach, defrosted, drained, and squeezed dry
    Salt and freshly ground black pepper, to taste
    grated nutmeg, to taste
    1 cup ricotta cheese
    2 egg yolks
    ½ cup toasted pine nuts
    ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes
    ½ cup chopped fresh Italian (flat-leaf) parsley

Directions

  1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

    1. Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, until tender and lightly colored, about 25 minutes.
    2. Chop the spinach and add it to the skillet. Combine the onions and spinach thoroughly, season with salt, pepper, and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
    3. Preheat the oven to 350°F.
    4. Beat the ricotta and egg yolks together thoroughly in a mixing bowl. Add the spinach mixture, pine nuts, ¼ cup of the Parmigiano-Reggiano and the parsley, and season with salt and pepper.
    5. Gently blot the tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional cheese.
    6. Arrange the tomatoes in a shallow baking dish and set in the upper third of the oven. Bake until the tops are well browned and the filling is hot and bubbly, about 20 minutes. Serve immediately.

    The Silver Palate Cookbook

And that's that!


Veal Scallops in Mustard-Cream Sauce

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Well, actually it's pork tenderloin medallions because that's what I had on hand.

This is a recipe from my much loved The Silver Palate Cookbook. 

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And it was wonderful served over spaghetti with squash. 

So gather together the veal or pork

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with some butter, vegetable oil, I used avocado oil, scallions, dry white wine, mustard, heavy cream, and tomatoes for a garnish. 


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Give the scallions a quick sauté in the butter and oil. In the same pan cook, the meat then remove it to a plate and keep warm. 

 

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After the wine is added and reduced, whisk in the mustard and cream. 

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I added the pork medallions to the sauce and let them hang out together while I cooked the spaghetti and the squash. 

I can't help but think this sauce would be great on so many things, like the salmon I'll be making tonight. Yeah!

Veal Scallops in Mustard-Cream Sauce

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
    2 tablespoons vegetable oil
    scallions (green onions), well rinsed and chopped
    1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat
    Salt and freshly ground black pepper, to taste
    ⅓ cup dry white wine
    ⅓ cup mustard (avoid “ballpark”-type mustards)
    ½ cup Cème Fraîche or heavy cream
    1 large firm ripe tomato, peeled, seeded, and chopped, for garnish

Directions

  1. Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.

    Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.

    Add the wine to the skillet and bring it to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the mustard and the crème fraîche or heavy cream and boil for 2 minutes. Taste the sauce and correct the seasoning.

    Arrange the veal on a serving platter or on individual plates and spoon the sauce over them. Sprinkle with the chopped tomato and serve immediately.

    The Silver Palate Cookbook

And that's that!