Tag Archives | tomato
1 fresh ciabatta, cut into 1-inch slices
2 pints cherry or grape tomatoes
1 whole shallot, sliced into ¼-inch rounds
4 bell peppers, cut into 1-inch strips
2 cucumbers, peeled and cut into ¼-inch-thick quarters
1 cup chopped parsley and basil
½ cup apple cider vinegar
¼ cup olive oil plus more for grilling
Combine shallots with vinegar in a small bowl. Set aside.
Turn the grill to medium. As it heats, drizzle olive oil over
ciabatta, peppers and tomatoes. Add to the grill when it
reaches the proper temperature.
Char ciabatta, peppers and tomatoes on both sides. When
they are thoroughly grilled, remove from grill and place on
a large platter.
Break the bread into smaller chunks and toss together with
the tomatoes, peppers, cucumbers, shallots, vinegar, herbs
and olive oil.
Serve warm.… Read the rest
¼ cup extra-virgin olive oil
1–2 medium onions, sliced
12 ounces mushrooms, cleaned and sliced
(My grandmother peeled them and snapped the stems off and sliced those separately.)
4 garlic cloves, sliced
1 chicken, cut into parts
½ cup flour with 1 teaspoon salt and
¼ teaspoon pepper mixed in
½ cup leftover red wine
2 pounds tomatoes, diced
½ teaspoon crushed red pepper (optional)
½ cup minced parsley
Salt and pepper to taste
Coat the chicken with the seasoned flour and set aside. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and sauté until translucent; add the mushrooms and sauté until golden. Add the garlic and stir until aromatic (about a minute). Remove from pan and place in a bowl big enough for the chicken too.
Add the next 2 tablespoons of olive oil to the pan. Make sure it is steaming hot. Brown the chicken on both sides (about 6 minutes per side), and remove from pan. Deglaze the pan with the red wine; add the tomatoes, crushed red pepper (if using) and minced parsley. Simmer until soft. Add the chicken and mushroom-onion mixture into the pan and simmer for about an hour on a low heat.… Read the rest