Tomato Water Lemonade Popsicles

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October 2, 2023

Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

Tomato water is a by-product of the tomato jam process from our Tomato Jam Hand Pies recipe. Instead of wasting it, why not transform it into a healthy, delicious treat for friends and family of all ages? Tomatoes are an excellent source of vitamin C, potassium, and fiber. They are also rich in antioxidants, which help to protect against cancer and other diseases.

Tomato Water Lemonade Popsicles Recipe

INGREDIENTS

1 qt tomato water, from Tomato Jam recipe
4 lemons, juiced
½ cup sugar
¼ cup honey
1 container raspberries
Fresh mint

INSTRUCTIONS

Combine liquids, add sugar and dissolve, and stir in honey. Divide raspberries and mint evenly on popsicle molds, pour lemonade, and freeze overnight. Serve and enjoy!

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Tomato Jam Hand Pies with Bacon and Fontina Cheese

By

Jordan Snowden

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October 2, 2023

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Tomato Jam Hand Pies sit on two plates in the top of the frame. Tomatoes, bacon and cheese fills the rest of the frame.

Whether you make them as the mainstay of a picnic or leaf peeping road trip, these Tomato Jam Hand Pies are going to please everyone within reach. There’s something special about the combination of tomato jam, which hits the palate somewhere between sweet and healthy, and flaky crust, with its buttery, nostalgic appeal. You’ll need at least two helpings to describe it to friends, and then possibly a third so that you can enjoy it with them.

Tomato Jam Hand Pies Recipe

INGREDIENTS

For the Tomato Jam:
2 ½ lb Roma or heirloom tomatoes
¾ cup sugar
Optional herbs such as sage or thyme

For the Pie Crust:
1 ½ cups flour
¼ tsp salt
12 tbsp cold unsalted butter, small-cubed
4-6 tbsp cold water, as needed

INSTRUCTIONS

For the Tomato Jam:

Blend tomatoes well and pour into strainer or nut-milk bag; let drain overnight and save tomato water (yields about 1 quart liquid).*
Bring all ingredients to a boil in a sauce pot; reduce to a simmer and cook until jam consistency, about 20-25 minutes. Cool before use.

For the Pie Crust:

In a food processor, combine all except water. Pulse blender until butter is the size of peas and texture is coarse.
Add water just until combined.
Press dough on surface until well incorporated; divide into 12 small balls.
Refrigerate for at least 30 minutes before use.

To Finish:

Preheat oven to 375 degrees in a convection oven.
Roll dough into small discs about ¼-inch thick; put a tablespoon of tomato jam on one half of the pie crust, add rendered bacon, and piece of cheese.
Seal edges and crimp with a fork. Brush with egg wash and sprinkle with sesame seeds.
Bake for 30-35 minutes or until golden brown; turn tray halfway through baking.
Let cool and serve while still warm.

*Use the excess tomato water in this refreshing popsicle recipe.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Irish Stew with Lamb and Curry

By

Star Laliberte

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October 1, 2023

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A delicious bowl of Irish Pub Curried Lamb Stew with tender lamb, vegetables, and rich flavors.

Chef Veda Sankaran contemplated the virtues of lamb to come up with an absolutely scrumptious stew for a St. Patrick’s Day treat. We use McCormick and Spicewalla Madras curry powder to give it that extra kick. Oh, and the recipe calls for a bottle of Guinness. That leaves five bottles left in the six-pack for you and your guests to enjoy as you eat. Sláinte!

History of Irish Stew on St. Patrick’s Day

Eating stew on St. Patrick’s Day, particularly Irish stew, has a rich history rooted in Irish culture and tradition. Traditionally, stew was a humble dish made from inexpensive ingredients. It was a way for Irish families to make the most of what they had, using meat (often lamb or mutton), potatoes, carrots, and onions. The practice of stewing meat with vegetables in Ireland goes back to ancient Celtic times. The slow cooking method for Irish stew helped tenderize tougher cuts of meat and enhanced the flavors.

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Irish Stew with Lamb and Curry

Author: Veda Sankaran

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Description

A stew to get you in the St. Patrick’s Day spirit.

Ingredients

Scale

For cooking:

3 lbs boneless leg of lamb cut into cubes
4 tbsp ghee divided in half
1/2 cup olive oil divided in half
3 large bay leaves
1” cinnamon
1 large yellow onions diced
4 large garlic cloves peeled and crushed
1 ½” ginger peeled and grated
½ jalapeno finely chopped
¼ tsp black pepper
¼ tsp curry powder
2 tbsp tomato paste
½ medium honey crisp apple peeled and grated
3 large carrots peeled and cut into hearty chunks
¾ lb petite red potatoes cut in half or thirds
¾ lb petite honey gold potatoes cut in half or thirds
24 oz chicken broth
1 11.2 oz bottles Guinness beer

For dredging the lamb:

1 cup flour for dredging
½ tsp black pepper
¼ tsp turmeric
1 tsp curry powder
½ tsp Madras curry powder
½ tsp Spanish hot paprika

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Instructions

To dredge the lamb:

Preheat the oven to 325 degrees.
Mix together all the ingredients for dredging the cubed lamb in a large lightweight bowl.
Add approximately ⅓ of the meat, tossing to evenly coat the meat with the flour mixture.
Set coated lamb aside and repeat this step with the remaining meat.

To cook the Irish stew:

Heat a large Dutch oven and add 2 tbsp of ghee and half the oil to coat the bottom of the pot. Once the oil is hot, place as many lamb cubes as you can in a single layer. Brown on all sides, remove and place on a plate, before browning the rest of the meat, using the remaining oil and ghee.
Once all the meat is browned and set aside, add in the bay leaves and cinnamon, followed 30 seconds later by the diced onions and salt. Saute until the onions become translucent.
At this point, add the garlic, ginger and diced jalapeno along with the black pepper and curry powder. Once the onions get medium golden brown, add in the tomato paste and the grated apple and stir to combine.
Then, place the cut carrots and potatoes in the pot and stir. Cook for five minutes before pouring in the chicken broth and the bottle of Guiness.
Bring it to a boil and then cover and turn off the heat. Place in the preheated oven for 30 minutes. Take out, stir and place back in the oven for an additional 30 minutes. Test the lamb to see if it is tender enough. If not, return the pot to the oven for 15 minutes longer or until meat becomes tender.
If you’d rather cook it on the stovetop, once you bring it to a boil, lower the heat to medium or medium-low (depending on your stove,) and simmer covered for at least 1½ hours.
Serve warm with a side of Irish soda bread or crusty bread of your choice.

Recipe and Food by Veda Sankaran
Story by Gabe Gomez
Styling by Keith Recker
Photography by Dave Bryce

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Stone Fruit Polenta Cake

By

Jordan Snowden

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October 1, 2023

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We like this polenta cake recipe with the last of the season’s red plums, but peaches and nectarines are great, too. (Don’t tell anyone, but sliced pears or apples work, as well!) The results are a perfect “wake up” treat for the house during the holidays, or something to serve with coffee later in the day.

Stone Fruit Polenta Cake Recipe

INGREDIENTS

1 1/3 cup light brown sugar, divided
2 large eggs
Finely grated zest of 1 large orange
2 2/3 cup fresh orange juice
2/3 cup olive oil
½ cup fine polenta, regular or instant
1 ¼ cup all-purpose flour
½ tsp salt
3 cup stone fruits, quartered: peaches, nectarines, or plums

INSTRUCTIONS

Preheat oven to 350˚F. Grease cast-iron pan (whatever the size your pan was that I used) with softened butter and sprinkle 2/3 cup of sugar evenly. Set aside.
Combine eggs, 1 cup sugar and zest. Whisk until slightly stiff and pale in color. Add juice and oil, whisk to blend.
Combine all dry ingredients and whisk into wet mixture.
Place stone fruit evenly over the sugar and pour batter. Spread with spatula and even out the top.
Place in oven and bake for 50 to 65 minutes. Insert toothpick in the middle to check for doneness, it should come out clean.

Styling and Recipe by Rafael Vencio / Photography by Dave Bryce / Wooden plates by Crate and Barrel

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Celery Root Soup

By

ZAIN

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September 29, 2023

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Celery Root Soup in a bowl with two spoons on a cloth on the side

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers, like this celery root soup. We spent a day in the kitchen with him a couple of weeks ago, and were grateful not just for the warm welcome, but also for bowls of this delicious soup. The view outside is definitely soup-inducing. Now is the moment! This recipe is sized perfectly for a full batch in an instant pot. Curtis adds, “It freezes well, so you might as well make a lot!”

What is Celery Root?

Celery Root, also called Celeriac, is not actually related to celery itself. Instead, it’s closer to a turnip or other root vegetables. But this is no trend or fad. Celeriac is an ancient vegetable. The heroes in the Ancient Greek epics The Odyssey and The Iliad ate it. It has a little bit of a bad reputation because it’s, well, not the most attractive of vegetables. But whipped up into this celery root soup, it doesn’t matter what it looks like. It adds its hearty flavors to a delicious meal.

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