Heirloom Tomato Salad


So, so tasty!

Ingredients:
1 plump vanilla bean
1 lime
2 TBSP olive oil
Sea salt
3 large heirloom tomatoes
Salt and pepper

Slice the vanilla bean in half and scrape out the seeds and place in a small jar. Juice the lime, add to the jar with a pinch of salt and olive oil. Shake to blend. Refrigerate over night.

Slice tomatoes, drizzle with dressing, season with salt and pepper.

Serves 2 – 4.

Pumpkin Tofu Breakfast Pudding

 
This is from VB6, Mark Bitman had it as a breakfast recipe, it would  make a great dessert too!

Ingredients:
24 oz silken tofu
1 15 oz can pumpkin puree
6 TBSP maple syrup
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 tsp ground ginger
1/5 tsp nutmeg

Combine in a blender until smooth. Chill for a couple hours.

Serves 4.

Tomato Vanilla Soup

  
I served this heavenly soup with a lightly dressed salad and parmigiana canneles.

Ingredients:
1 plump vanilla bean
2 lbs tomatoes
1/4 c olive oil
1 tsp salt

Scrape vanilla bean and add to a blender. Add 1/3 c water, tomatoes, olive oil and salt. Blend until smooth. Chill for at least 1 hour.

Serves 8.

Evergreen and Vanilla Soup

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Another winner for Ms Patricia Wells! Who knew vanilla and tomato go so well together? It you don’t have green red or yellow will work too.

Ingredients:
3 lb green zebra tomatoes, cored
1 vanilla bean
1/3 c best olive oil
1/4 tsp salt

In a blender combine tomatoes and olive oil. Slice vanilla bean in half and scrape out seeds and place in blender. Purée till smooth. Chill and serve.

Serves 6.

Creme Brulee

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This may be the easiest creme brûlée recipe ever!

Ingredients
4 c heavy cream
1 tsp vanilla
1/2 c sugar
6 egg yolks
1/2 c fine sugar

Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes.

Place dishes in a large baking dish. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles.

Chill for at least one hour. Top with sugar in an even layer and place under broiler until sugar melts and bubbles. Serve.

Makes 8 servings.

Chocolate Ice Cream, Philly Style

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It’s hot! It’s National Chocolate Ice Cream Day! So what is a gal to do but whip up a batch of chocolate ice cream. This IS David Lebovitz’s recipe from The Perfect Scoop. I love it because it is super quick and does not require the fuss of making a custard – what busy mom can be bothered with that 😉

Ingredients:
2 1/4 heavy cream
6 TBSP unsweetened cocoa
1 c sugar
Pinch of salt
6 oz unsweetened chocolate, chopped
1 c milk
1 tsp vanilla

Whisk cream, cocoa, salt and sugar together in large saucepan. Heat whisking frequently until comes to a full, rolling boil. Remove from heat and whisk in chocolate, the milk and vanilla. Pour into a blender and blend for a minute until really smooth.

Chill thoroughly in fridge, then freeze in your ice cream maker.

Makes 1 quart.