Since Mike is home tonight we had the chance to make dinner together on a Tuesday! It’s the small things in life that excite me After I convinced him to do a one hour yoga on demand class in all his un-flexible glory I knew we needed to have a good dinner to make up for it. In comes the December issue of Food and Wine and we saw this beautiful Eggs Baked in a Roasted Tomato Sauce recipe and we had an idea for dinner:
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 teaspoon chopped oregano
- 8 large eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
- Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot
This looks like it would be an odd combination but it is pretty good, do bake it in a shallow bowl to get a better crust on it. We served it with grilled cheese and a few cookies from my Private Cookie Party on Sunday. Why are cookies so good?
I was searching for something to make with the Pepperidge Farm Puff Pastry that I received from the Foodbuzz Tastemaker Program.
1/2 cup blackberry preserves
1/4 cup fresh or frozen blackberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 6 Ounce Packages of Brie
1 large egg, beaten to blend (for glaze)
Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving plat
You know how weather people blow everything out of proportion, not today! We are in for one big snowstorm estimates are at 6-12 inches by the end of the day tomorrow. Traffic is going to be a nightmare tonight and tomorrow but it is so pretty and make it feel more like the holidays! I would rather see snow than brown and dead. I was going to head to a yoga class but with the snow I don’t want to sit in traffic for 2 hours and can do an On-Demand class. Mike is home tonight and we are making dinner together on a Tuesday, that never happens!