real life test kitchen: toaster oven tomatoes
You may have noticed there was no Real Life Test Kitchen last week… well, that’s because the test kitchen is down. There was a gas leak in our 100-year old co-op building, and as a result there’s no gas for cooking ’til ConEd says it’s safe. Bored with salads and ordering in, I searched my messy recipe files and came up with bright idea from last year’s New York Times. The story was called The Summer Cook: No One Ever Slaved Over a Hot Toaster Oven by Melissa Clark. She offered up four recipes for a totally-toaster oven dinner party. I took one, Cherry Tomato Confit Over Fresh Herbed Ricotta, and served it with George Foreman grilled pesto-chicken sausages and some crusty Italian bread. Delicious! If you want to know how to cook the tomatoes, click through to the next page and I’ll tell ya. And please let me know if you have any suggestions for more stove-and-oven-free meals! — Angela M.
To make the Tomato Confit, spread one pint of cherry or grape tomatoes, one pint of yellow cherry tomatoes, one bay leaf (torn in half), one smushed garlic glove and three tablespoons of olive oil on your toaster oven tray. Bake until the tomatoes start splitting, about 45 minutes, at 325 degrees. Serve tomatoes over a cup of ricotta cheese (preferably fresh) that’s been blended with a tablespoon each of chopped chives and tarragon (also fresh). The results are so fragrant and yummy, it’s like a deconstructed ravioli. Enjoy!
Have you tried any of the cork board suggestions your readers posted? they all sound great, but I’m wondering how you’d hang the foam board.
If you have a microwave oven, I highly recommend making risotto. I think Barbara Kafka has a recipe in her cookbook, or if you still have one the Silver Palate books have several.
I cook everything in our toaster oven (= no leftovers & portion control!!). I got a mini clay tray from pampered chef that fits inside perfectly & it cooks everything evenly that way. (I forgot what it’s called – it’s like one of those pizza stones, but with sides & it fits in a toaster oven.)
We roast broccoli in the toaster oven all the time in summer–just toss it with some oil and sea salt and cook, turning occasionally, for about 15 minutes or until roasty-looking. Serving suggestions: toss with toasted pine nuts and sundried tomatoes; add to pasta salad; serve alongside feta cheese and cold belgian endives; or just dress with a little lemon juice or balsamic vinegar and enjoy.
(Also, Jessica, I think the easiest way to hang foam board would be with self-stick velcro. It’s actually trickier to hang things like acoustic ceiling tiles, because their surface peels off easily, so you have to staple the velcro to the back. With foam core board the velcro sticks like a charm. There’s a “command adhesive” version that’s great and doesn’t mar your walls.)
I learned this simple meal when I lived in Chicago – during the summer I lived on nachos. I used a microwave, but a toaster oven would work just as well. Plate full of tortillas chips, sprinkle cheese all over, add beans if you desire. Cook until cheese is just starting to melt – it’s done. Add salsa, guacamole, sourcream, or any other topping.
You mentioned salads, I would love some new salad ideas.
I am growing herbs, one of which is Tarragon so recipes for that would especally be great.
PS. I hate mayo.
Thanks!