February 28, 2008

A tribute to...

Upcoming (hopefully) summer staples and warm weather calls for sweet and savory recipes focused on my favorite food group, fruits. Well, I lied--my favorite food group is a tiny niche located at the tip of the pyramid aka fat+sugar+heart attacks, but today it's all about healthy eating. On the menu for a dinner with Kathy: Roasted Pepper Stuffed Tomatoes, Tuna Cakes with Pesto Sour Cream, and Blueberry-Raspberry Tarts; the perfect, light dinner for our heavy conversation about life's little secrets.

Roasted Pepper Stuffed Tomato

2 firm tomatoes
1 tsp salt
1/2 cup breadcrumbs
1 Tbsp olive oil
1 Tbsp parmesan cheese
1 tsp minced garlic
1 tsp chopped parsley
2 Tbsp diced roasted bell peppers
1/3 cup shredded mozzarella

Slice top of tomato and hollow out interior. Add some salt, flip tomato upside down and drain out excess moisture. Mix salt, breadcrumbs, olive oil, parmesan cheese, garlic, parsley and bell peppers in a bowl. Use a paper towel to seep out any remaining moisture. Spoon mixture into hollow tomato and fill with mozzarella. Bake stuffed tomatoes at 375 degrees F for 15-20 minutes.

Tuna Cakes with Pesto Sour Cream

1 6 oz can albacore tuna
1 tsp minced garlic
1 tsp minced shallots
1 tsp chopped parsley
1 tsp paprika
1 tsp pepper
1/2 cup breadcrumbs
1 egg
1 Tbsp olive oil
2 tsp pesto
2 Tbsp light sour cream

drained tuna with garlic, shallots, parsley, paprika, and pepper until combined. Add breadcrumbs to tuna mixture until just incorporated. Beat in egg until tuna mixture is combined. Shape into patties and place in refrigerator for 15 minutes. Heat skillet to medium-high and fry tuna cakes until brown on both sides. Stir sour cream and pesto together until cream turns green. Spoon pesto sour cream over tuna cakes before serving.

Blueberry-Raspberry Tart

1/2 cup fresh blueberries
1 Tbsp raspberry jam
2 pre-made sugar tarts

Whipped Cream

1/2 cup heavy cream

1 Tbsp sugar
1 tsp vanilla extract

In a medium bowl, combine the cream, sugar, and vanilla extract and beat with an electric mixer.
Spoon whipped cream into tarts and add a dollop of raspberry jam. Line washed blueberries over pastry cream and serve.

New York City tomorrow! Too bad it's cold.

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