Seasons by the Sea: Recipes 08:15:13

Summer’s Best Treats

Oven-Roasted Tomatoes
    This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella.

10 San Marzano, or other small to medium-size dry red plum or pear tomatoes
2 Tbsp. olive oil, with 1 clove garlic minced and mixed in
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. chopped thyme

    Preheat oven to 300.
    Cut the tomatoes in half and put them skin side down on a rimmed baking sheet. Drizzle with the garlicky oil and season with salt and pepper. Sprinkle with the thyme.
    Roast until they have wilted and shrunk by half. This will take 2 to 3 hours.

Corn Pudding
    This recipe is from Susan Meisel and Nathalie Sann’s “Fresh From the Farm” cookbook.
Serves four to six.

4 Tbsp. butter
2 eggs
2 tsp. kosher salt
2 Tbsp. sugar
1/2 tsp. black pepper
2 cups milk
1/2 cup flour
2 1/2 cups fresh corn off the cob, from about 4 ears

    Preheat oven to 350.
    Place butter in a 9-by-13-inch casserole and melt it in the oven.
    In a medium bowl, beat together the eggs, salt, sugar, pepper, milk, and flour. When the mixture is smooth, stir in the corn.
    Remove the casserole from the oven and pour the butter into the corn mixture, stirring to mix. Pour the corn mixture back into the casserole and bake for one hour, or until the mixture has set and is browned on top.
    Serve with fish or chicken, a mixed salad, and a good bottle of white wine.

    This recipe is from my latest favorite cookbook, “Plenty” by Yotam Ottolenghi. Shakshuka is a North African dish with many variations.
    Serves four.

1/2 tsp. cumin seeds
3/4 cup light olive oil or vegetable oil
2 large onions, sliced
2 red bell peppers, cut into 3/4-inch strips
2 yellow bell peppers, cut into 3/4-inch strips
4 tsp. muscovado sugar (you can use turbinado)
2 bay leaves
6 thyme sprigs, leaves picked and chopped
2 Tbsp. chopped parsley
2 Tbsp. chopped cilantro, plus extra for garnish
6 ripe tomatoes, roughly chopped
1/2 tsp. saffron threads
Pinch of cayenne pepper
Salt and black pepper
Up to 11/8 cups water
8 eggs

    In very large pan, dry roast the cumin seeds on high heat for two minutes. Add the oil and onions and saute for five minutes. Add the peppers, sugar, and herbs and continue cooking on high heat for 5 to 10 minutes to get a nice color.
    Add the tomatoes, saffron, cayenne, and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking, keep adding water so that the mix has a pasta sauce consistency. Taste and adjust the seasoning. It should be potent and flavorful. You can prepare this part in advance.
    Remove the bay leaves, then divide the pepper mixture between four deep frying pans, each large enough to take a generous individual portion. Place them on medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and pepper and cover the pans with lids. Cook on a very gentle heat for 10 to 12 minutes, or until the eggs are just set.
    Sprinkle with cilantro and serve. If you do not have individual pans for cooking the eggs, just use one large pan for the whole recipe. You can add feta cheese or preserved lemon or different herbs if you wish.