Submitted by Ruth
Serves 2
| 5 truss tomatoes, skinned, diced, & crushed |
|
2 tbsp tomato paste |
| large handful of oregano |
|
large handful marjoram |
| small handful parsley |
|
small handful basil |
| small package pine nuts |
|
½ c. button mushrooms, diced |
| 1 medium onion, quartered |
|
salt |
| pepper |
|
1 c. vegetable stock or broth |
1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Submitted by randilicious
Serves 2
| 5 tbsp canola oil |
|
3 tbsp all-purpose flour |
| 1½ c. milk |
|
6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
|
1 egg, beaten |
| ½ tbsp pepper |
|
½ tbsp oregano |
| 1 tsp paprika |
|
1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
|
8 stalks asparagus |
| 1 tomato, thinly sliced |
|
4 slices of bread, toasted |
| 1 avocado |
|
leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
