My Take on a Southern Favorite

 After the first couple of BLT's or caprese salads there are few other dishes that sing summer's praises like the tomato pie.  Even restaurants like our favorite, 82 Queen in Charleston, join in with their versions.

Here's mine:

Roasting the tomatoes (after draining them for an hour or two) adds both sweetness and an interesting flavor to the fruit.  I roast them at 450 degrees on an oiled baking sheet with purple onion, olive oil, a sprinkling of onion powder and dried basil.  Let them cool on the baking sheet.

Prebake a pie shell and allow to cool.

Preheat oven to 350.

Ingredients:

Several slicing tomatoes or heirlooms, sliced 1/4 "

1 purple onion, thinly sliced

2 cups of fresh cheddar - I use Tillamook

1/2 cup of mayonnaise

1/2 cup of sour cream

1/4 cup of grated parm

1 T Worcestershire 

chiffonade of 4-5 basil leaves

1/2 cup sliced green onions

chopped Kalamata olives

Mix cheddar, parm, mayo, and sour cream, and Worcestershire.  Spread half over baked pie shell.  Place a layer of roasted tomatoes and onions on top.  Spread another layer of cheese mixture, top with remaining tomatoes, olives, and green onions.  Sprinkle a bit of cheddar on top.

Bake at 350 for 45 minutes.  Allow to sit for at least 10 minutes before cutting.

Watermelon Salad and an EMG

I've provided the updated dressing recipe. This should be right on...

4 cups seedless watermelon cut into bit-size pieces
1 cup heirloom tomatoes, large chop (I used halved, golden cherry tomatoes)
1/4 cup finely chopped Kalamata olives
1/4 cup crumbled feta
8-10 leaves mint, chopped (basil would work if you have no mint)

2 tablespoons finely minced shallots
1 teaspoon salt
1 tablespoon champagne vinegar (or other high quality white vinegar)
1/4 cup extra virgin olive oil

Assemble fruit in bowl (leaving aside feta and mint). Mix dressing and whisk until salt has dissolved. Pour over fruit and refrigerate. Add feta and mint before serving.

This morning I scheduled an 8:30 appointment to have an EMG on my hands (I've got carpal tunnel in both). I'm still a little bit on Cali time and woke up with a start at 8:54. Luckily, there was another appointment available at 11:30. I've given birth to three children, the last of whom weighed 10 pounds (and I had no meds); I've had knee surgery on both knees; and had a radical hysterectomy, a lumpectomy and I'm no sissy, but having someone put needles in my arms, hands, and neck, and then run electrical current through hurt like hell. It still hurts. I'm glad that's over. My follow-up appointment with the orthopod is on Friday and then I'll decide which option to take. I may be typing with one hand for a bit...

Tonight it's comfort food: tortellini salad with red peppers, shredded carrots, broccoli, onion, chick peas, black olives, basil, parsley, and Parmesan. Ciao amici!