Because I am a glutton for punishment, I tried two new Martha Stewart recipes this week: tomato hand pies, and grilled green tomatoes with creamy basil sauce. No photos again this week–my camera appears to be possessed; there is a photo of the hand pie if you click that link, above.
The first I had seen written up on a couple of blogs, where it was reported that they were tasty. No one complained about them being fiddly and taking five hours, so I proceeded naively. The recipe involves making a pâte brisée, which is cut into squares to line muffin cups, and filled with roasted tomatoes and onions, oil-cured olives, feta, and thyme. Sounds delicious and rather simple, right? Well, of course it was not. Oh, it tasted good, if a bit salty, but it was totally a pain in the arse.
The dough came together easy enough in the food processor, and it was to be chilled for an hour in the refrigerator. Naturally, I put it in the freezer by mistake, so after an hour it was hard as a rock and I had to wait for it to soften up. This was not Martha’s fault, but it was her fault that the dough cracked. The Husband just shook his head and asked why I didn’t use Julia Child’s recipe. Indeed.
While the dough froze, I roasted the tomato and onion slices for 30 minutes. Well, the tomatoes roasted but most of the onions burned to charred crisp. Sigh. I also had to pit the olives, which was tedious, even though I only made a half batch. After the dough softened up enough to roll out and put in the tins, I had to put the tins in the frig for 30 minutes, which only made the dough harder to work with, as the corners were supposed to be folded over top of the tomato/olive/feta filling, but as mentioned above, the dough cracked. Then the “pies” were baked for 50 minutes. The whole thing took forever; I mean, I started these at 6:30 or so, and they weren’t done until 10 pm! They did make a nice little snack the next day, but I would use less salt when roasting the tomatoes since they were salty.
The second recipe was plucked from Everyday Foods. It’s quite simple: slice three green tomatoes, brush with oil, sprinkle with salt and pepper, and grill for 2-3 minutes on each side. They are served with a sauce that consists of 1/4 c mayo, 1/4 basil, 1 garlic clove, and 1 T lemon juice, salt and pepper, all whirled up in the food processor (better to use a mini chopper since there isn’t much to whirl). These were quite tasty, and a bit healthier than a fried green tomato. The Husband used some extra sauce on some roasted salmon the next day.