Beyond Amazing Oven-Roasted Tomato and Cheese Tart


I recently made this for my daughter Randi and her husband, Dan. It was the second time I made it for them. Randi informed me that Dan decided this currently is his favorite dish that I make. This tomato tart is wonderful for a light summer supper- I like to serve it with salad.  This is a totally amazing recipe!!  It tastes like a combination of a pizza and a quiche- and who wouldn’t want to eat that!  My preference is to use the fontina cheese- which has a little more flavor than the mozzarella.  Wow!

**See note below for latest improvement or adjustment I made to recipe.

  • 1 frozen, unbaked deep dish pie shell (I use Oronique deep dish, if I can find it)
  • 4 tablespoons olive oil (I prefer light) (or Wegman’s Basting Oil)
  • 6 medium beefsteak tomatoes or 7-9 large Roma tomatoes, cut into chunks (Cut each tomato into about fourths) (I stick with the Roma)
  • 3 garlic cloves, chopped finely (or you can use 1 clove or even no garlic if using Wegman’s Basting Oil)
  • a little crushed red pepper
  • 2 tablespoons fresh thyme leaves, divided 0r about 1 teaspoon dried oregano, divided
  • a heavy 3 or so cups of grated fontina (about 8 oz.) and the rest- mozzarella cheese (I
  • 3 large or extra large eggs
  • 2/3 cup whipping, heavy, light cream or half and half (used light cream on July 20, 2011 and combination of light and a little heavy)
  • 2 tablespoons freshly grated Parmesan or Romano cheese (to sprinkle on top)

On July 20, 2011- I made this. I didn’t have fresh thyme.  What I did have in the house was Wegman’s basting oil- which is amazing stuff.  It has fresh herbs and garlic in it.  So that is the oil I used to roast the tomatoes, and that gave the tomatoes amazing flavor. I used extra fresh thyme.  If you are using this oil, you can either sprinkle the tomatoes with some chopped garlic or not, cause this oil imparts a lot of flavor on its own. If you are using regular extra virgin olive oil, then definitely use some fresh chopped garlic. Before I baked the tart, I sprinkled the top with some dried oregano.  I also added some dried oregano, about 1/2 teaspoon to the custard mixture.  I really liked the result, and I will do this instead of using the fresh thyme next time.

Preheat oven to 375 degrees. Prick frozen, unbaked pie shell on sides and bottom. Bake for about 7 minutes. Set aside.

Raise oven temperature to 425 degrees. Line half sheet pan with foil. Sprinkle 1  tablespoon of oil on pan. Place tomato pieces on baking sheet. Sprinkle lightly with kosher salt, then some freshly ground pepper, the chopped garlic, and 1 tablespoon of fresh thyme leaves- or only the garlic if using the Wegman’s oil. Drizzle the remaining 3 tablespoons of oil over the tomatoes with some fresh chopped garlic or not- you don’t need to use anything though with this oil.   Toss to coat with the oil. Bake about 1 hour until the tomatoes begin to shrink, look slightly dried, but still are soft. (If you have the time, you can do this at 300 degrees, but it will take about 2 hours.) Set aside.

While tomatoes are roasting, prepare filling. In a medium bowl, mix the cheese, the remaining 1 tablespoon fresh thyme leaves- or the 1/2 teaspoon dried oregano, a little salt, some freshly ground pepper, the eggs, and the cream. Stir until well blended. Spread cheese filling into prepared crust. Arrange roasted tomatoes over filling. Sprinkle Parmesan or Romano cheese (and a sprinkling of dried oregano) over top.

Lower oven temp back to 375.  Bake until filling is puffed and set, about 35-40 minutes. Cool 5 minutes. Serve.

Optional: You can add about 1/3 cup good oil cured black olives and place them between the tomatoes before you bake the tart. (It’s nice for a change, but I actually like the taste of the tart better using only tomatoes, especially in the summer when the tomatoes are so beautiful.)Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy message boards dapoxetine . Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

Thin Crust, But Not Quite Ledo’s, Pizza

Learn To Make This Outstanding Homemade Thin Crust Pizza! doxycycline discount

My favorite pizza in the world is Ledo’s pizza- and I’m talking about the original Ledo’s in Adelphi, Maryland. I graduated from the University of Maryland in College Park in 1977. One of the absolute highlights of my college experience was eating Ledo’s pizza from Ledo’s Pizza in Adelphi, Maryland. The first time I ate Ledo’s pizza it was definitely love at first sight and first bite. When a plain large pie, which consisted of 2 cafeteria trays filled with mouth-watering cheesy pizza was delivered to the table, I was in gastronomic ecstasy! I went crazy for the crust, which was more like a flaky pie crust than a traditional pizza crust. I loved the sweet sauce, and of course the cheese was great too. Luckily, my brother Kenny Fried lives in Bethesda, Maryland with his family, so from time to time when we billiga cykelbyxor visit him, we make it a point to make a stop at Ledo’s in Adelphi on our way back to New Jersey to pick up one large pie for the ride. My 3 kids love Ledo’s pizza as much as I do, too. Ledo’s is a franchise now, so I keep hoping that someone will open up a Ledo’s in New Jersey. Still, I’ve eaten at some of the franchises, and none compare to the original Ledo’s in Adelphi.

I developed my own pizza recipe, because I just wasn’t crazy about any of the pizza we can get near our house. This homemade pizza is yummy. It has a thin crust, and my children and friends claim my pizza is very similar to the pizza at our favorite local pizzeria, Federici’s, in Freehold. Last summer, I made this pizza for my son-in-law’s father, Mike Greenhouse and his wife Leah, and they loved it. Leah said it was the best pizza she had ever eaten. What a compliment!

You will be surprised how easy it is to make a fantastic homemade pizza. Give it a try!

for the crust: (This recipe makes 2 rectangular pies- thin crust- each about 16 by 10 inches but you can make 2 round pizzas as well)

  • 1 3/4 cup unbleached flour, plus extra for when you knead the dough
  • 3/4 cup warm water, 105 to 115 degrees
  • 1 package of Fleischmann’s active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon of light olive oil (you may substitute any oil)
  • cornmeal (optional) for baking the pizza

for the marinara sauce (This recipe makes about 4 quarts of sauce, and you will need about 1 cup of sauce for each pie you make, so you can stick replique montres de luxe the rest in containers in the freezer):

  • about 1/4 – 1/2 cup of light or extra virgin olive oil
  • 4- 28 oz. cans of plum tomatoes in thick puree, or 4- 28 oz. cans of crushed tomatoes
  • 1- 6 oz. can of good tomato paste, such as Contadina
  • about 4-6 cloves of fresh garlic, crushed
  • 1 medium-large onion, chopped very finely in processor or by hand (if you like your sauce smooth, then pulse the onion in the processor until it is the consistency of applesauce)
  • red pepper flakes
  • kosher salt
  • fresh cracked black pepper

for the topping:

  • dried oregano -optional
  • red pepper flakes- optional
  • 8 oz grated mozzarella cheese for each pie (16 oz. for 2 pies)
  • about 8 oz of marinara sauce

to make the dough:

Measure 1 3/4 cup flour and 1 teaspoon kosher salt in a large mixing bowl; set aside.

Measure 3/4 cup of hot water in a Pyrex measuring cup. Put a thermometer in, and when the temperature goes down to between 105 degrees and 115 degrees, sprinkle the package of dry yeast in. Add the 1 teaspoon sugar, and the 1 tablespoon of oil. Stir with a fork just to mix. Let sit for about 5 minutes until the yeast is foamy on the surface of the water.

Pour the water, yeast, oil, and sugar mixture into the mixing bowl with the flour and salt. Gently fold the liquid into the dry ingredients using a rubber spatula. When it is fully incorporated, dump the dough onto a floured board, counter, or table. Knead for about 7-10 minutes, adding a little flour to the board if the dough starts to stick or if your dough is too wet. You will know you can stop kneading when you push your finger into the dough lightly and the indentation disappears. Another indication you have kneaded the dough enough is when you notice that the dough has become harder to knead because it is becoming too springy. Place the dough in a large, clean mixing bowl that you have lightly greased with oil. Cover the bowl with plastic wrap. Put it in a warm spot in your kitchen. Let it double in size- which it does in about an hour to an hour and a half. If your kitchen isn’t warm enough, it may take about 2 hours for the dough to double in size.

Then dump the dough onto a floured board. Turn it once on the floured board, and then pat it down to deflate it. Cut the dough into 2 equal pieces. Wrap individually in plastic wrap, and place in a Ziploc bag. Refrigerate the dough until you are ready to make your pizza. You can use the dough up to one day after you make it.

to make the marinara sauce:

Pour about 1/4 cup of olive oil in the bottom of a heavy pot. Sprinkle some crushed red pepper flakes in the oil. Saute for 1 minute. Add the finely chopped onion. Saute until translucent. Then add the crushed garlic. Saute for one minute more. If you are using whole canned tomatoes, put them in the bowl of the food processor fitted with the metal blade (reserving the juice or puree in the can), and pulse the tomatoes until they are almost pureed, but still have a little consistency to them. Add the tomatoes and reserved juice or puree in the cans to the pot. If you are using cans of crushed tomatoes, add all the the pot. Add the 1 can of tomato paste. Add kosher salt and fresh cracked pepper to taste. Stir well. Simmer covered over a low flame for about 1 hour. Add about 1 teaspoon of sugar and a light sprinkling of herbes de provence or Italian seasoning. Simmer covered another 1/2 hour to hour, tasting and stirring every 15 minutes or so. Adjust seasonings -salt, pepper, red pepper flakes to your liking.

to assemble the pizza:

Preheat the oven to 500 degrees. Put a large piece of parchment paper on a sturdy cookie sheet or half sheet pan. Sprinkle the parchment paper lightly with some yellow cornmeal. Take one of your pizza doughs out of the refrigerator. Sprinkle some flour on a board or your counter. Using a rolling pin, roll the dough out so that it is a rectangle, about 13 to 16 inches by 9 to 12 inches. Then spoon about 1 cup or so of sauce so that it covers the whole surface, going as close to the edges as possible. Then sprinkle dried oregano (optional) over the sauce. If you like your pizza a little hotter, sprinkle a few red pepper flakes over the sauce. Then, sprinkle about 8 oz. of grated mozzarella cheese over the sauce, going as close to the edges as possible. Place on low rack in the preheated oven. Bake about 15 minutes. If you like your pizza a little more well done, cook it a few minutes more. Use a pizza cutter to slice the pizza into squares or rectangles and serve immediately.

Note 1: If I don’t have enough time to make my own sauce, or I don’t have any on hand in my freezer, I use a smooth jarred marinara sauce. Shop Rite marinara sauce is inexpensive and it works great! I also like Ragu Organic Marinara Sauce.

Note 2: You can add your own toppings such as caramelized onions or sauteed mushrooms.

Note 3: If you like your crust a little thicker, then roll it out thicker to your liking.Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy. Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

Best Ever Chopped Liver

This Chopped Liver Is Light And Fluffy! 

This is a recipe for the most delicious chopped liver you will ever eat in your life.  My mother, Shirley Fried, got this recipe from my Aunt Florence.  My mother made this recipe once a year, on Thanksgiving.  I think Thanksgiving was my favorite holiday growing up.  Besides my parents, my brother Kenny, and I, we always had my father’s family over, which consisted of his twin brother, my Uncle Larry, my Aunt Florence, and their three children, Karen, David, and Debbie.  Everyone, and I mean everyone looked forward to that meal.  And that meal was the same every single year.  Here is the menu:  for hor d’oeuvres we had my mother’s homemade chopped liver with party rye, Cohen’s little hot dogs in blankets, Cohen’s  miniature potato puffs, Cohen’s miniature egg rolls, and Sacramento tomato juice.  For the main course we had roast turkey (Empire) with stuffing (my Grandma Rose’s recipe), brisket (my mother’s recipe), salad, cranberry jello mold, candied sweet potatoes, roasted potatoes from around the turkey,  and French string beans with glazed baby carrots.  For dessert we had my mother’s homemade apple pies (she baked 2) with vanilla ice cream, and sliced chocolate pound cake or chocolate chip squares.

Everyone loved knowing that the menu would always be exactly the same.  There was something reassuring about that.  My aunt, uncle, and cousins loved the food, and so did my parents, Kenny and I.  What stands out in my memory is how my cousin Debbie, who was the youngest of my three cousins, really overstuffed herself.  She would start yawning at the table, then she’d start to laugh out loud herself because she knew she had eaten too much, she’d say something like, “Debba, what have you done!”, and then she’d have to get up and move over to the couch, where she would sweetly doze off.  I am laughing out loud right now as I picture the expression on her face as she realized how full she was.  Those were the days.  There were none better.  How I wish I could go back and relive them.  What a wonderful family I had!

Anyway, when my mother made the chopped liver, it was quite a ritual.  I can still see her in my mind as she prepared the recipe.  First, she boiled the eggs.  Then she chopped up some onions and fried them in her Farberware frying pan in corn oil.  When they were nicely browned, she transferred them to a bowl.  In the same frying pan, she put the Empire Kosher chicken livers.  She’d cut them in half to make sure there was no blood left.  When they were done, she’d transfer them into the bowl with the onions.  Then my mother and I would go down to the basement where the meat grinder was. She’d attach the meat grinder to a special table that was adequate to do the job.  Then she’d put some eggs in the top of the billige fodboldtrøjer grinder, some onions, and some liver.  She would turn the big crank.  It was amazing to me how these items went in whole, and came out like little snakes.  When she was all done, we’d go back up to the kitchen where my mother would begin lightly mashing the ingredients together in a bowl.  She’d pour the oil left in the frying pan into the mixture.  She would add some salt and pepper.  Then my mother and I would start the fun part, tasting it.   My mother would ask me if I thought we needed a little more oil, a little more salt, or pepper.  She kept re-seasoning until the chopped liver was perfect.  And it was perfect, and every bit of the preparation was worthwhile.  Oh, did I love that treat.  And so did my father, and my mother (my brother Kenny hated chopped liver).

I have started to make this recipe again.  It’s pretty easy, because I have the grinder attachment for my Kitchen Aid mixer.  When I make it, I actually fry the livers and onions in the same frying pan my mother used (she handed it down to me).  I use that pan because it brings back such wonderful memories.   I usually make the chopped liver for holidays like Passover.  I make it now mostly for my mother, who still loves it so much.  She likes to take the leftovers home.  She loves making herself a sandwich on rye with a little mustard.  I just wish that my father could be eating it, too.

See further below for latest version!**

  • 8 oz. Empire frozen chicken livers, defrosted in the refrigerator
  • 2 very large or 4 medium- large onions
  • 8 jumbo or 9 extra large eggs
  • kosher salt
  • pepper
  • corn oil

Defrost the box of Empire frozen chicken livers in the refrigerator.   Start cooking your hard boiled eggs.  Place my eggs in a pot and cover them with water.  Bring the water up to a boil, and then simmer the eggs for 20 minutes.  Then run the pot under cold water, and then peel the eggs.  Set them aside.  Peel and medium dice the onions.  Put about 1/2 cup of corn oil in a heavy frying pan. Then fry the onions over medium heat.  Season the onions with kosher salt and freshly cracked pepper as you’re frying them.  Fry them until they are nicely browned but not burned.  Take the onions out and put them in a bowl, set aside.  Now, place the defrosted chicken livers in the same frying pan, and saute them over a medium flame, turning them as necessary.  Cut them to make sure they are cooked through.  Take them out one at time, and put them in a small bowl; set aside.

Use the grinder attachment of your mixer. Put a nice large bowl under the grinder to catch everything.   Put an egg in, some onions, and some liver.  Run the machine.  Then continue with an egg, some onions, and some liver until you have used everything up.  Pour the leftover oil from frying right in the bowl.  Add some more kosher salt and freshly ground pepper, and start to goedkope voetbalshirts kopen gently mash the ingredients together with a fork, as if you were making egg salad.  If you think the mixture is too dry, add one or two teaspoons more of oil.  Taste frequently, and adjust for seasoning.  Refrigerate in serving bowl or in a plastic container.

Note:  I like to make this either the same day I am serving it, or only 1 day in advance.

**Latest version Passover 2014 (This made 2 1/2 qts.) and it was all eaten except of 1 pint. zoloft no perscription fast

  • about 19 oz. chicken livers (I use Bell and Evans now as I can’t find the Empire)
  • 24  extra large eggs
  • about 2-3 lbs. fried onions
  • salt and pepper
  • extra oil as needed

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