"Christine Dabney" > wrote in message
...
> It's a blazing hot summer day here....probably around 100 degrees..
> Not as hot as Phoenix, thankfully...
>
> The real tomatoes are finally starting to arrive here in this area. If
> I weren't having to go to work tonight, I would be making a trip to
> get a few of them at one of the farm stores in Corrales... They have
> good ones, along with fresh sweet corn, and some of the best peaches
> around.
>
> At this time of year, I start thinking of summer dishes, good eaten on
> such a hot summer day. Tomatoes... A good BLT... A pasta dish with
> uncooked tomatoes... Maybe a ratatouille....
>
> And aioli.. I start thinking about aioli at this time of year. It
> just seems to be better in the summer...
>
> I sometimes make a pasta dish that can only be made in high summer,
> with ripe tomatoes, peppers, zucchini..and basil. And aioli. The
> vegetables are cooked into sort of a light vegetable stew. Stew is
> the wrong word, as they are just barely cooked, and the tomatoes and
> basil just added as the vegetables are taken off the stove. A large
> dollop of this goes on a pasta like penne, or rigatoni, then another
> dollop of aioli goes on the pasta..and melts down into the hot pasta
> and vegetable sauce, forming a wonderful garlicky sauce... This is
> quintessential summer food to me..along with a cold glass of rose....
>
> Tomorrow, when I am off...I am heading out to get my tomatoes and this
> pasta dish will be on the menu. I look forward to it all year.. and
> the hot summer weather here is just perfect for it...
>
> What kind of food tastes best to you in the summer? What
> foods/dishes do you look forward to making all year...which are really
> only good in the summer?
>

That all sounds so good. I just wait for this time of year for fresh local
corn on the cob.

On Tue, 4 Aug 2009 21:20:50 -0400, "Cheryl"
> wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> It's a blazing hot summer day here....probably around 100 degrees..
>> Not as hot as Phoenix, thankfully...
>>
>> The real tomatoes are finally starting to arrive here in this area. If
>> I weren't having to go to work tonight, I would be making a trip to
>> get a few of them at one of the farm stores in Corrales... They have
>> good ones, along with fresh sweet corn, and some of the best peaches
>> around.

Envy! Envy!

I planted maybe 8 varieties, and every one was struck with Fusarium
wilt, especially the heirlooms and the F-resistant hybrids. I think my
new (Rose) soil was infected. The ones the F didn't kill (along with
my eggplants), dwindled under the drought we have right now.

Damn Bush!

Alex, who planted zucchini late, but they refuse to bloom. Dill dead,
parsley dead, basil on its way out. Rosemary just hums the theme
from "rocky"...

Christine Dabney > wrote in
on Aug Wed 2009 am

> But my tomatoes...mmmm......I have been thinking about them all night
> long....
>

@@@@@ 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 **



--
Is that your nose, or are you eatting a banana? -Alan

On Aug 5, 8:43*am, hahabogus > wrote:
> Christine Dabney > wrote n Aug Wed 2009 am
>
> > But my tomatoes...mmmm......I have been thinking about them all *night
> > long....
>
> @@@@@ 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 **
>
> --
> Is that your nose, or are you eatting a banana? -Alan

Good recipe. Thanks for Note1; it made a big difference.

The Ranger

Christine Dabney wrote:

> On Tue, 4 Aug 2009 21:20:50 -0400, "Cheryl"
> > wrote:
>
>
>> That all sounds so good. I just wait for this time of year for
>> fresh local corn on the cob.
>
> Well..I am off today. When I head over to find my tomatoes later this
> afternoon, I might see what the corn looks like. Last week, when I
> got some, it was too starchy..so I think it had been sitting there for
> a bit.
>
> But my tomatoes...mmmm......I have been thinking about them all night
> long....


Are you by Corrales, Christine? I visited a friend there 30 years ago, my
first trip to NM. He lived in a little adobe shack - like place. It was a
sleepy little place back then. At a Mexican resto there I had my first
taste of sopapillas...


--
Best
Greg