hahabogus wrote:
> "Jean B." > wrote in :
>
>> Nancy Young wrote:
>>> Jean B. wrote:
>>>> aem wrote:
>>>>> Toasted English muffin spread with cream cheese, topped with slices
>>>>> of fresh-picked tomato and fresh basil. Reminded me to try to get
>>>>> over to Brooklyn Bagel Factory soon. -aem
>>>> I can even remember this... BLT in LC pita bread. Tomato was my
>>>> favorite (Green Zebra). Niman Ranch uncured (etc.) bacon. Using
>>>> pita bread for this was NOT a good idea. It doesn't stand up well
>>>> to a juicy tomato.
>>> That's the best part! Thanks for reminding me ... summer tomatoes
>>> with mayo, s&p in a pita ... to be eaten over the sink. Bliss.
>>>
>>> My tomatoes are coming in ... already picked two.
>>>
>>> nancy
>> Yeah. That's what I forgot. The sink.
>>
>> Another good sandwich is summer tomatoes, Swiss cheese, and mayo.
>> Sourdough is great for this, but I am not eating that now.
>>
>> It is also good if you can work some fresh basil into a tomato
>> sandwich. If one is lacking the leaves, pesto can be okay.
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Tomato Pie
>
> pies, tested, vegetables
>
> 2 deep-dish pie crusts (10 inch)
> black pepper to taste; see note2
> kosher salt to taste
> 2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
> 1 large bunch of fresh basil
> 4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
> 2/3 cup homemade or best-quality mayonnaise
> 1/2 juice of 1/2 lemon
> 2-3 tbsp heavy cream
>
> Preheat oven to 350F
>
> Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
> and prick the pastry all over with a fork.
>
> Place a layer of tomatoes in the pie pan, sprinkle with a little
> salt.pepper and add a sparse layer of fresh basil leaves;
>
> repeat for a second, third, and fourth layer.
>
> Top with the grated cheese.
>
> Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
> surface. (Over top of the tomatoes).
>
> Quickly add the second pie crust, fit it over the pie and seal the edges
> by
> pinching them together. Cut several slits in the dough to allow steam to
> escape and brush the surface with the heavy cream.
>
> Bake in a 350 degree oven until the pie is hot all the way through and the
> crust is golden, about 25 - 30 minutes.
>
> Let rest for 15 minutes before serving. Cut in wedges and garnish each
> slice with a sprig of fresh basil.
>
> NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
> drain on papper towels a while to remove excess water/juice.
>
> NOTE2: Try a thin layer of dejon mustard instead of pepper.
>
>
> ** Exported from Now You're Cooking! v5.84 **
>

Ooooo, that looks great. Saved. Thanks.

--
Jean B.