YumSugar

Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

Print recipe with images | without images

View 10 Photos ›

Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Sautéed Scallops With Cherry Tomatoes

YumSugar — Mon, 01 Sep 2008 06:45:05 -0700

If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe, read more.

Sautéed Scallops With Cherry Tomatoes
From Bon Appetit magazine

Ingredients

1 1/2 pounds large sea scallops, side muscles removed
Fleur de sel or coarse kosher salt
4 tablespoons extra virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika or Hungarian sweet paprika

Directions

Rinse and drain scallops; pat dry with paper towels.
Sprinkle with fleur de sel and pepper.
Heat 2 tablespoons oil in large skillet over medium-high heat.
Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover.
Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
Stir in 3 tablespoons parsley, lemon juice, and paprika.
Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.
Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Shrimp With Cherry Tomatoes and Feta

partysugar — Wed, 09 Jul 2008 06:45:23 -0700

During the Summer, I can't get enough of delicious, perfectly ripe tomatoes. I encourage you to take advantage of the burst-in-your-mouth cherry variety by making this dish.

Succulent shrimp is sautéed with garlic, oregano, and white wine. The tomatoes become juicy and warm. Salty feta cheese finishes off this scrumptious Summer meal. Serve with a green salad and a glass of chilled Sauvignon Blanc. Get the recipe when you read more.

Shrimp With Cherry Tomatoes and Feta
From The Nest

Ingredients

2 teaspoons extra-virgin olive oil
3/4 pound medium shrimp, shelled
1 clove garlic, minced
1 (12-ounce) bag cherry tomatoes on the vine
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
3 tablespoons chopped flat-leaf parsley
2 tablespoons crumbled reduced-fat feta cheese
1/2 teaspoon salt
Freshly ground black pepper

Directions

Heat the oil in a medium skillet over medium-high heat.
Add the shrimp and stir with a wooden spoon until they just lose their raw color, 1 to 2 minutes.
Add the garlic, tomatoes, oregano, and wine or broth. Cook, using a spoon to roll the tomatoes around, until most of the liquid has boiled off, 1 to 2 minutes.
Add the parsley and cheese, and cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.

Serves 4.

Print recipe with images | without images

Yummy Link: Fennel and Cherry Tomato Tartlet

YumSugar — Fri, 15 Jun 2007 13:58:19 -0700

Ladies and gents, start your drool engines! I've been looking for an excuse to make a tomato pie for a while, and these fennel, cherry tomato tartlets are going to push me over the edge. - La Tartine Gourmande

Today's Special: Roasted Cod with Prosciutto, Cherry Tomatoes and Olives

YumSugar — Fri, 05 Jan 2007 08:59:19 -0800

It's one of my New Year's resolutions to make more fish dishes. Even though I love fish I usually only eat it in the form of sushi or when dining out. At home I tend to cook with salmon, halibut, and shrimp, but I've decided it's time to expand my horizons. There are so many delicious types of seafood out there, we all really should be taking more advantage of it. So tonight I plan on doing just that by roasting a few slices of cod in a cherry tomato olive sauce. To join me in my under sea adventure, read more

Roasted Cod with Prosciutto, Cherry Tomatoes and Olives
From iVillage

12 ounces cherry tomatoes, halved
2 ounces pitted black olives
2 tablespoons capers, drained and rinsed
Grated rind and juice of 1 lemon
2 teaspoons chopped thyme
4 tablespoons extra virgin olive oil
4 cod fillets, about 6 ounces each
4 slices of prosciutto
Salt and pepper
Basil leaves, to garnish

Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper.
Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes.
Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
Garnish the cod with basil leaves and serve with new potatoes and a green salad (or the side of your choice!).

Print recipe with images | without images

Today's Special: Sautéed Chicken with Cherry Tomatoes

partysugar — Tue, 24 Apr 2007 08:13:13 -0700

Lately I can't get enough of cooked tomatoes. It all stemmed from an article I read in Rachael Ray's magazine about 6 months ago that talked about the perfect techniques for roasting tomatoes. Since then I have roasted, grilled, and sauteed little tomatoes until they are about to burst. I have used them in salads, appetizers, sandwiches, and pizza. The only dish I haven't tried cooked tomatoes in, is pasta. Well what am I waiting for, right? This is a super stylish chicken and pasta recipe full of vibrant color. It is said that you eat with your eyes first and this easy dinner dish will completely satisfy your eyes. For a taste, read more

Sautéed Chicken with Cherry Tomatoes
From Oprah

3 Tbsp. extra-virgin olive oil
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 cloves garlic, smashed and coarsely chopped
6 shallots, peeled and coarsely chopped
2 pints cherry or grape tomatoes, rinsed and drained
1 tsp. dried oregano
3/4 cup dry white wine
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper
1 pound spinach angel hair pasta, cooked according to package directions

In a 12-inch skillet, a Dutch oven or a lidded casserole, heat oil over medium-high heat. Add half the chicken, and cook until golden brown, about 6 minutes total, turning midway through cooking time. Remove with tongs and brown remaining chicken breasts. Set aside.
Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds.
Add cherry tomatoes, oregano, white wine, salt and pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time.
Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes.
Adjust seasoning to taste. Serve chicken over angel hair pasta.

Serves 6.

Print recipe with images | without images

Colorful Side: Garlicky Cherry Tomato Bread Gratin

partysugar — Sat, 03 Mar 2007 00:10:10 -0800

When you hear the word gratin does a calorie/fat packed, decadent, cheesy, creamy potato dish come to mind? That's what used to pop into my mind until I realized that a gratin can be baked with all sorts of vegetables and minimal amounts of cheese. Now my preferred type of gratin is a tomato one rather than the classic potato version. Slow roasted tomatoes taste sweetly savory and scrumptiously succulent-even in winter-and this side is a colorful addition to any menu. Simple to make, it works great as a pot luck or dinner party dish because it can be made in advance. To add this must make favorite side recipe of mine to your collection, read more

Garlicky Cherry Tomato and Bread Gratin
From Jacques Pepin

One 5-ounce piece of day-old French baguette with crust, cut into 1-inch cubes (5 cups)
1 1/2 pounds small cherry tomatoes
1/3 cup extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 cup chopped flat-leaf parsley
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375°.
Lightly oil a 10-inch ceramic quiche dish.
In a large bowl, toss the bread cubes with the tomatoes, olive oil, garlic, parsley, Parmesan and salt and pepper.
Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender.
Serve warm or at room temperature.

Serves 6.

Print recipe with images | without images

Cherry Tomatoes Stuffed with Marinated Feta

partysugar — Wed, 22 Jul 2009 16:43:43 -0700

View Slideshow ›

Sunday BBQ: Dill Chicken With Tomato Relish

YumSugar — Sun, 13 Sep 2009 06:00:30 -0700

Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend - only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on