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Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

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staff-author
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Coyote Café’s Chef Dakota Weiss's recipe for buttermilk panna cotta is rich, subtle, and smooth as velvet with a literal “pop” at the end.

Sweet panna cotta with fresh strawberries, an herby basil sorbet, and… strawberry Pop Rocks? That’s right this tingling, popping candy is the star of this summery dessert.

About the Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks Recipe

American author Thomas Wolfe suggests, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best to leave in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, as well as accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now also leads through its latest iteration of Southwestern cuisine. Just this once, Thomas Wolfe may be wrong. She’s come home again––with fresh, imaginative and also palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone also remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present.

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Coyote Café’s Chef Dakota Weiss's recipe for buttermilk panna cotta is rich, subtle, and smooth as velvet with a literal “pop” at the end.

Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

  • Author: Chef Dakota Weiss
  • Yield: Serves 4
Print Recipe

Description

Nostalgic and elevated cuisine all in one.

Ingredients

Scale

For the buttermilk vanilla panna cotta:

  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 tbsp vanilla bean puree
  • 1 tsp kosher salt
  • 1 ¼ cup buttermilk

For the basil sorbet:

  • 2 oz basil leaves
  • 1/3 cup lemon juice
  • 1 cup sugar
  • 2 ½ cups water

For the honey-macerated strawberries:

  • 1 pt strawberries, sliced thinly
  • 4 tbsp honey (local wildflower is my fave)
  • Pinch of salt

Instructions

For the buttermilk vanilla panna cotta:

  1. Bloom the gelatin in the cold water and set aside.
  2. Add the cream, sugar, vanilla, and salt and heat just until the sugar is melted fully.
  3. Slowly whisk in the gelatin, making sure all of it melts.
  4. Take off the heat and whisk in the buttermilk.
  5. Pour into ramekins or bowls that you plan to serve it in.
  6. Chill until set, about 2 hours.

For the basil sorbet:

  1. Puree the basil with the lemon juice.
  2. In a saucepan, add the sugar and water and cook until the sugar is fully melted.
  3. Remove from the heat and add the basil lemon juice.
  4. Pour into an ice cream maker and spin until the mixture becomes frozen and creamy-looking.

For the honey-macerated strawberries:

  1. Add all ingredients together and stir well.

To build the plate:

  1. Add the strawberries on top of the panna cotta.
  2. Scoop on some basil sorbet and sprinkle it with 1 package of Strawberry Pop Rocks.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Dakota Weiss
Story by Gabe Gomez
Styling by Keith Recker
Photography Gabriella Marks

Subscribe to TABLE Magazine’s print edition.

Grilled Quail with Truffled‑Balsamic Reduction

By
staff-author
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0
An aerial view of a blue plate with grilled quail with balsamic reduction.
Coyote Café’s Chef Dakota Weiss's grilled quail with balsamic reduction sings New Mexico pecans and figs.

American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com

Grilled Quail with Truffled-Balsamic Reduction, Mesilla Pecan-Fig Crumble & Aji Amarillo

Serves 4

For the quail:

  • 4 quails

  • 2 rosemary sprigs

  • 2 thyme sprigs

  • Salt to taste

  • Black pepper to taste

  • 2 garlic cloves

  • ¼ cup blended oil

Instructions

1.     Clip the wings off the quail. Poke a tiny hole in one of the legs and pull the tip of the other leg through that so it looks like the legs are naturally crossed.

2.     Add the herbs, garlic, and oil in a blender and mix well.

3.     Rub the herb puree all over the quail and allow them to marinate for an hour or so.

For the Truffle-Balsamic Reduction:

  • 1 cup balsamic vinegar

  • ¼ cup white truffle oil

  • ¼ cup soy sauce

  • 1 ½ tbsp cornstarch

  • 1 tbsp cold water

Instructions

1.     Add the balsamic vinegar, truffle oil, and soy into a pot and bring it to a boil, reducing the mixture by a quarter.

2.     Whisk together the cornstarch and water.

3.     Slowly add that mixture to the reduction and cook out the starch. The sauce should thicken until it coats a spoon.

For the Mesilla Pecan-Fig Crumble:

  • 6 oz Mesilla pecans, toasted

  • 4 oz dried Mission figs

  • 1 tsp Urfa Biber chili flakes

  • 1 tsp cumin

  • 1 tsp hibiscus, dried

  • 1 tsp juniper berry

  • Kosher salt to taste

Instructions

Take all ingredients and add to a Robot-Coupe food processor. Mix until you have a crumble-like consistency.

Building the Plate:

1.     Grill the quail for about 2 ½ minutes on each side getting nice grill marks.

2.     Using a spoon, make a circle (1 ½ times larger than the quail) with the truffle balsamic. Place the grilled quail right on top of that.

3.     Put the pecan crumble on top of the quail breast.

4.     Add a dollop of Aji Amarillo paste to the plate.

5.     Garnish with any herbal microgreens.

 Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks

Try Chef Weiss’s other locavore recipes:

Grilled Asparagus

Buttermilk Vanilla Panna Cotta with Strawberry Pop Rocks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Grilled Asparagus with Hatch Green Chile Ricotta

By
staff-author
-
0
Grilled asparagus with green chile ricotta sits on a black plate.
Coyote Café’s Chef Dakota Weiss takes grilled asparagus to the next level with handmade green chile ricotta.

American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com

Grilled Asparagus, Hatch Green Chile Ricotta, Bitter Greens, Truffled Mustard Vinaigrette, Brioche Croutons

Serves 4

For the grilled asparagus:

  • 1 bunch extra-large asparagus

  • Pinch sea salt

  • Pinch black pepper

  • 2 tbsp EVOO

Instructions

  1. Cut the bottoms of the asparagus to get rid of the woody stems.

  2. Toss the asparagus with the salt, pepper, and olive oil

  3. Grill on high heat until lightly charred. The asparagus should still be crunchy.

For the Hatch Green Chile Ricotta Cheese:

  • 1 gal whole milk

  • 2 cups heavy cream

  • ½ cup lemon juice

  • 2 tbsp distilled vinegar

  • 2 cups hatch green chile, roasted, peeled, and diced

  • ½ tbsp kosher salt

Instructions

  1. Add the milk and cream into a heavy-bottomed pot. Bring to a boil.

  2. Turn off the heat and add the lemon juice and vinegar.

  3. Stir a few times until you see the milk start to curdle.

  4. Slowly pour the contents of the pot into a bowl that is lined with cheesecloth. Let the whey completely drain out of the curds.

  5. Gently scrape the curds off the cheesecloth and put into a bowl.

  6. Chop the green chile finely and stir into the curds.

  7. Season the cheese with salt to taste.

For the Truffled Mustard Vinaigrette:

  • 2 shallots

  • 2 garlic cloves

  • 2 tbsp whole grain mustard

  • ½ cup lemon juice

  • ½ cup rice vinegar

  • 1 cup EVOO

  • ½ cup white truffle oil

  • Kosher salt to taste

Instructions

Using a hand blender, add the shallots, garlic, mustard, lemon juice, and rice vinegar into a large jar and mix well. Slowly add the two oils to emulsify and then season with salt.

For the Brioche Croutons:

  • 1 cup brioche, cut into micro-small dices

  • ¼ cup EVOO

  • Kosher salt to taste

Instructions

  1. Sauté the brioche in the oil until golden brown and season with salt. Pour onto a sheet tray lined with paper towels to soak up extra oil.

For the salad:

2 red endives

2 yellow endives

2 tbsp chives, chopped

Kosher salt to taste

Black pepper to taste

Toss the endives with the truffled vinaigrette, chives, salt, and pepper.

Building the plate:

Pipe the Hatch Green Chile Ricotta Cheese into a long rectangular shape. Carefully place the endive, alternating the red and yellow, into the ricotta at an angle. Place about 5 grilled asparagus lying next to the endive. Sprinkle the croutons all over. Drizzle a little of the truffled vinaigrette over the whole dish.

 Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks

Try Chef Weiss’s other locavore recipes:

Grilled Quail

Buttermilk Vanilla Panna Cotta with Strawberry Pop Rocks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Summertime Souvlaki and Tzatziki

By
Keith Recker
-
0
Fresh, summery flavors come forward in this easy-to-make dish.

Are you looking for an easy to make lunch or dinner that will also be a crowd-pleaser? Look to the simple, straightforward Greek tradition of souvlaki and tzatziki. Their freshness and appealing flavor will be a surefire hit!

SIMPLE SUMMER SOUVLAKI RECIPE

1/3 cup olive oil

2 lemons, juiced and zested

1 ½ tsp salt

¼ tsp black pepper

1 tsp oregano, dried or fresh

1 tsp dill

10 cloves garlic, chopped

1-1 ½ lb  fresh chicken tenders

1.     In a nonreactive mixing bowl, whisk together all ingredients except the fresh chicken tenders.

2.     Add fresh chicken tenders and toss until coated. Cover and marinate overnight in refrigerator.

3.     Remove from refrigerator about an hour before grilling. As soon as they have reached room temperature, space them generously on the grill over medium flame.

4.     Cook for 4 minutes on each side and check for doneness.

5.     Once cooked through, serve immediately with grilled pita bread, chopped tomatoes, fresh cucumbers and peppers, fresh herbs, olives, and homemade tzatziki.

SUMMER TZATZIKI RECIPE

2 cups grated cucumber, skin on

2 cups full-fat Greek yogurt

3 tbsp olive oil

2 tbsp fresh mint, chopped

1 tbsp fresh lemon juice

Zest of 1 lemon

3 fresh garlic cloves, minced

1 tsp sea salt

¼ tsp black pepper

1 pinch of ground cumin

1.     Grate the cucumbers by hand on a box grater. Using your hands, squeeze as much liquid as you can out of the grated cucumber, and place in a mixing bowl.

2.     Add all remaining ingredients to the bowl and stir well to combine.

3.     Cover and refrigerate for at least an hour, but preferably overnight. Stir again just prior to serving, and garnish with additional chopped mint.

4.     Serve as a condiment to souvlaki, grilled lamb or grilled pork, or as a dip for fresh crudites.

STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other grilled treats:

Grilled Porch Chops with Grilled Pineapple

Skirt Steak and Scallion Salsa

Faith in BBQ

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Campo Lamb Birria

By
staff-author
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0
The Lamb Birria at Los Poblanos’ restaurant Campo is a classic.

This recipe is very much measured by handfuls and feelings. The tortillas are the Sonoran wheat tortillas made at Albuquerque’s Los Poblanos with the rendered lamb fat from the braise. The lamb itself comes from the local Manzanares family’s Shepherd’s Lamb label, which raises the only certified-organic lamb in the state.

What is Birria? 

Birria is a traditional Mexican dish, originally from the state of Jalisco. It typically consists of tender, slow-cooked meat—often goat, but sometimes beef or lamb, like in this recipe —marinated in a flavorful blend of spices, including chili peppers, garlic, cumin, and oregano. The meat is cooked until it’s juicy and easily shreds apart for easy, enjoyable eating.

Campo Lamb Birria Recipe

  • 300 g sifted Sonoran flour from Southwest Grain Collaborative
  • 300 g all-purpose flour
  • 15 g baking powder
  • 25 g salt
  • 50 g lamb fat (We use the heavily spiced and flavorful lamb fat that comes from the lamb braise for this dish. You can use any fat you choose.)
  • 400 g warm water
  1. Mix the dry ingredients together, cut the fat in with fingertips, add warm water and gently combine using a spoon. The mix will be sticky so try not to get too much on your hands. Let rest for 30 minutes or so, then portion to desired weight. We use 75-gram portions at the restaurant. Let rest for anywhere from 15 minutes to overnight. They are best rolled out 12-36 hours after being portioned. We roll them out about 2 mm thick and grill them directly over the grill here at Campo.
  2. The hominy is processed here from NM blue corn out of Tamaya and Mexican June white corn from the Schneiders in Santa Fe (Southwest Grain Collaborative). We nixtamalize the corn the night before we need it. We rinse and cook in fresh water with garlic, bay leaf, and salt until tender.
  3. The vegetables are seasonal, but usually include turnips cooked in butter along with the hominy, and a grilled vegetable such as asparagus.
  4. Our team butchers the lamb into portions. They carefully braise these smaller pieces as one chunk. We serve this as the final dish as opposed to shredded it like most birria-style dishes. We marinate the lamb in chiles and spices, and then sear and braise it in other aromatics and stock (lamb, chicken and/or beef).

The spice mix for this is more or less, the following:

  • Guajillo, árbol, Pequin, NM red, and cascabel chiles
  • White, green, pink, and black pepper
  • Allspice, clove, bay leaf
  • Oregano, garlic, coriander
  • A little bit of cinnamon
  • Fresh garlic
  1. To make a fine spice mix for marinating, roasting, searing and braising lamp, pulverize these ingredients to a fine powder.

Try a delicious Southwest cocktail with your savory lamb birria dinner

Photography by Mary West

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Caprese Kebabs

By
Jordan Snowden
-
0
An aerial shot of four Caprese Kebabs sitting on a green plate. A bowl of carrots and dip sit nearby. Caprese Kebabs Recipe

Say this ten times fast: TABLE contributor Kelly Kinsey came up with a quick, kid-friendly lunch of Caprese Kebabs. Ok. When you’ve stopped giggling, let’s get this lunch on the table.

The kebabs are so easy that we thought you might want some fun facts about them to share with the kids.

  • Anything called “caprese” has tomato, mozzarella, and basil in it.
  • Caprese is Italian for “from Capri” or “in the style of Capri.”
  • Capri (in Italian, it’s pronounced CAP-ree, with the emphasis on CAP rather than ree) is a small, rocky, gorgeous island off the coast of Naples.
  • No one is quite sure whether La Caprese, a simple plate of slices of fresh mozzarella, juicy summer tomatoes, and fresh basil leaves, was invented on the island of Capri or in the Southern Italian region of Calabria.
  • The dish became widespread internationally in the 1950s. Some people give credit to King Farouk of Egypt for bringing it abroad. He vacationed on Capri and became a little addicted to the tomato-cheese-basil combo.
  • Capri was settled by Greeks as early as 8 BC. Original settlers came from the ancient Greek city of Cumae.
  • Roman Emperor Tiberius was fond of Capri, and made many a swimming trip to the island’s still-famous Blue Grotto.

Caprese Kebabs Recipe

INGREDIENTS

Cherry tomatoes
Baby mozzarella balls (bocconcini or ciliegine)
Basil leaves
Ham Slices
Toothpicks
Ranch or Italian dressing for dipping sauce

INSTRUCTIONS

  1. Alternate ingredients on toothpicks or kebab sticks. Use the dressings in small bowls for dipping!
  2. Add a few chopped veggies on the side to add some healthy fiber and nutrients for the kiddies.

Don’t miss a single delicious thing: Subscribe to TABLE Magazine!

Hot Dog Roll-Ups

By
Jordan Snowden
-
0
Four hot dog roll-ups sit on a green plate agasint a green backgrouns

Longtime TABLE contributor Kelly Kinsey shares a Kids in the Kitchen idea everyone in the family will love: hot dog roll-ups. These are not your grandmother’s roll-ups, though. You can build a world of flavor into these yummy treats.

You can make your own dough with the recipe below, or use ready-to-bake crescent rolls from the grocery store refrigerator case. If you’re using store bought dough, let the hotdogs come to room temperature before you roll them up, and bake in an over slightly cooler than the instructions indicate. Lining dark baking sheets with foil helps with even baking.

When you’re ready to roll, look at your spice cupboard. Pizza spice is a great place to start! Brush a tiny bit of olive oil on the dough and then sprinkle pizza spice. Roll up your dog, and sprinkle pizza spice on top before transferring to the baking sheet.

For an Asian taste, brush some sesame oil onto the dough and then spread some wasabi mustard. Roll it up and sprinkle sesame seeds on top. For a bit of the Middle East, mix a teaspoon of harissa with two tablespoons of deli mustard. Brush it over the dough before rolling, and top with a sprinkle of harissa after.

Hot Dog Roll-Ups Recipe

INGREDIENTS

6 hot dogs, sausages or veggie dogs
1 cup grated cheese
1 cup all purpose flour
3⁄4 tsp yeast
1 tbsp brown sugar
1/4 tsp sea salt
1⁄4 cup warm water
1 tbsp butter or ghee
1 tbsp olive oil
Ketchup, mustard, Ranch dressing for dipping

INSTRUCTIONS

  1. Mix the water, sugar, and yeast and let rest for 10 minutes.
  2. After 10 minutes, add the other ingredients in a large bowl (except the hot dog), with the yeast mixture. Mix to form the dough, and knead for about 7 minutes.
  3. Let rest and rise for about 2 hours. After resting, knead the dough for 1 minute more. Then, make 6 equal-sized balls. Roll each ball into a log two times longer than the hot dog used. Wrap the log around the hot dog and place the end of the log, under the hot dog and place on a parchment paper lined baking sheet.
  4. Cover, and let rise again for about 20 minutes.
  5. Preheat oven to 375, and bake for 10 minutes on the middle shelf of the oven.

*You can also use Pillsbury Crescent rolls, if you don’t feel like making homemade dough!

Don’t miss a single delicious thing: Subscribe to TABLE Magazine here!

Roasted Carrot and Chickpea Sandwich

By
ZAIN
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0
Roasted Carrot and Chickpea Sandwich on a plate along with a plate of side dish

There are many ways to prepare and serve vegetables to maximize their flavors and textures. Veda Sankaran’s Roasted Carrot and Chickpea Sandwich combines simple techniques to draw out sweetness with creamy and savory flavors for this delightful veggie sandwich. Plus, she adds cucumbers, pea shoots, and bakery-fresh bread. Make this recipe once and you’ll want it all year long. Serve it alongside potato salad, your favorite soup, baked chips, or anything else that makes your lunch perfect for you.

What Do Chickpeas Add to Your Diet?

Chickpeas, also known as garbanzo beans, are a nutritional powerhouse packed with protein, fiber, and essential vitamins and minerals. They are a great source of plant-based protein, making them a popular choice for vegetarians and vegans, and a reason why make a spread for our lunchtime sandwich. Additionally, chickpeas are rich in fiber, which aids in digestion. If you have regular stomach pain or issues with your digestive system, adding chickpeas to your diet can regulate your body’s functions. They can even help you feel fuller for longer as your body metabolizes them. Plus, containing folate, iron, and potassium makes them important and successful to your overall health.

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Roasted Carrot and Chickpea Sandwich on a plate along with a plate of side dish

Roasted Carrot and Chickpea Sandwich

  • Author: Veda Sankaran
Print Recipe

Description

Make sure your lunch is both delicious an fulfilling.

Ingredients

Scale
  • 1 lb large carrots, peeled, cut in ½ lengthwise, and sliced vertically into thin steaks
  • ½ large English cucumber, sliced into rounds
  • Nonstick spray
  • Pea shoots
  • Hearty seeded bread of your choice

For the carrot marinade:

  • 1 ½ tsp minced tarragon
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tbsp honey
  • 1 tbsp neutral oil
  • Black pepper
  • Salt

For the chickpea spread:

  • 1 can chickpeas
  • 1 ½ tsp finely minced garlic
  • ¼ cup finely minced red onion
  • ¼ cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • ½ tsp lime juice
  • Salt and pepper to taste

Instructions

  1. First, prep the carrots by washing and peeling them. Then, cut each one vertically in half. Place the cut side down and use a sharp knife to cut the carrot sideways, into thin steaks. It’s ok if you get irregular-sized strips.
  2. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
  3. Whisk together all the marinade ingredients and pour it over the carrot steaks, making sure to coat them evenly.
  4. Then, place the carrots in a single layer on the baking sheet and roast for 8-10 minutes. Check the carrots after 8 minutes and then every minute after that until they are tender. Timing depends on the thickness of your carrot slices as well as your home oven.
  5. When carrots are roasting, place the drained can of chickpeas in a bowl. Use your hands or a fork to mash the chickpeas, leaving a few chunks for texture. Add the garlic, red onion, mayonnaise, mustard, vinegar, lime juice, salt and pepper and stir all the ingredients together.
  6. To assemble, slice the loaf of bread in half and start layering the roasted carrots, cucumbers, and chickpea spread. Add another layer of carrots and finish with the pea shoots. Close with the top of the loaf of bread and slice right before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Summer Scalloped Tomatoes

By
Keith Recker
-
0
Summer Scalloped Tomatoes in a pan with a large spoon inside and a cloth on the side

A simple, easy way to make use of summer seasonal ingredients. Embrace your bounty of tomatoes with these delightful Summer Scalloped Tomatoes. When juicy, ripe tomatoes are at their absolute peak, this comforting dish offers a way to celebrate their fresh flavor. Layers of tender tomatoes are boiled tender and messaged with oil and seasonings, creating a warm, savory side that’s just right for any casual weeknight dinner. It’s a simple, heartwarming way to capture the essence of the season on your plate.

What Are Scalloped Tomatoes?

When this recipe refers to “scalloped tomatoes,” it’s describing a specific method of preparing fresh tomatoes. This involves softening them and combining them with flavorings, before baking them in layers. For our recipe, we blanch the tomatoes to easily remove their skins, then gently massage them with olive oil and crush them slightly in a skillet. This approach, combined with the rosemary, onions, and cheese, allows the tomatoes to release their juices and concentrate their flavor as they “scallop” down in the skillet.

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Summer Scalloped Tomatoes in a pan with a large spoon inside and a cloth on the side

Summer Scalloped Tomatoes

  • Author: Keith Recker
Print Recipe

Description

Crispy, scalloped tomatoes just let your favorite scalloped potatoes.

Ingredients

Scale
  • 9 small to medium tomatoes, very ripe
  • 1/2 Vidalia onion, sliced into rings
  • 3 tbsp rosemary leaves
  • 2 cups grated cheese of your choice
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. Oil a cast-iron skillet.
  2. Bring a large pot of water to a rolling boil. Place all of the tomatoes in the pot.
  3. The skins will start to split after a few minutes. Remove them one by one when splits appear and place in a pot of cold water. The last hold-outs will likely split when you put them in the cold water.
  4. With a sharp paring knife, remove the stem and tough core, and pull the skins off of the tomatoes. Let dry on a paper towel for 20 minutes or so.
  5. One by one, massage them gently with a bit of olive oil, and place them in the low-heat, oiled skillet. Crush them a bit with the heel of your hand. Salt and pepper to taste. Sprinkle rosemary and onions on top, and grated cheese over all.
  6. Wait until the juices have evaporated then serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Keith Recker

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Summer Outdoor Dining Guide

By
Star Laliberte
-
0
Dining al fresco near the ‘Burgh. Photo Biergarten - Photo credit: Laura Petrilla

It’s the height of patio season here in Pittsburgh. As if al fresco dining wasn’t already an enjoyable experience, we’ve fallen even more deeply in love with eating in the open air over these last couple of years.

While many local establishments already offered outdoor dining as an option, the pandemic restrictions forced others to pivot in order to keep themselves in the food and beverage arena. New expanded models came into play and are here to stay. Many operations were granted permission to use sidewalks and curbside spaces to serve their patrons, and they have since chosen to make these options permanent — and Pittsburghers are loving it!

We’ve put together an outdoor dining guide of a few places around the ‘Burgh to experience. Now, go enjoy a meal outside. Not because you have to, but because you want to.

Girasole

An authentic Pittsburgh Italian restaurant tradition, Girasole is located in the quaint neighborhood of Shadyside. Dine Italian style surrounded by rustic stone walls as if you are in the wine cellar of a villa, or sip and savor delicious offerings on the deck or front walk.

Farmer X Baker

This picturesque cafe is outdoor seating only. Located along the Allegheny River in Aspinwall’s Allegheny Riverfront Park, Farmer X Baker offers a veggie forward menu with several gluten-free options. Owner Jen Urich sources many of the café’s ingredients from her own local farm, Root and Heart, as well as other farms in the area.

Bigham Tavern

Classic pub food with a twist! Known locally for their award winning wings (available in over 30 flavors), Bigham is a neighborhood pub that prides itself on being an extension of home within the community. The staff aim to consistently serve top-notch food and drink, a tradition that has taken place from this same location for over a century. Feel the breeze on the tented patio at this Mt. Washington watering hole.

Hal’s Bar and Grill

Hal’s Bar & Grill is a local family-owned and operated bar and restaurant with a comfortable “down home” feel located in the North Hills of Pittsburgh. Whether you’re looking for a casual date night, a meal with the family, or the perfect hang out with friends, Hal’s outdoor patio space is a neighborhood favorite you’re sure to enjoy. They take pride in featuring a wide variety of local beers and breweries as well as a vast menu with everything from fried pickles and nachos to ahi tuna and pork ossa buco.

Libations Winery

Welcome to Libations Winery, a festive experience you cannot miss. Libations Winery is a destination winery located one minute from the Grove City Outlet Mall. They offer a complete variety of delicious wines produced and made from their own local vineyard/orchards. Enjoy signature house-made menu items such as wood-fired pizzas. They feature weekly live entertainment and have three venue options available. Stop in and enjoy over 25 varieties of wine, a cold craft beer, or one of their signature specialty drinks. There’s a beverage for everyone. Pets are welcome on both of their patios and expansive grounds!

Luke and Mike’s Frontporch Grille

A charming restaurant located in Aspinwall, Luke and Mike’s Frontporch Grille welcomes its patrons to sit — you guessed it — on the front porch. They offer a dog-friendly side porch, too. The beautiful atmosphere and all-American menu will make you feel right at home. Sip a refreshing summer cocktail and enjoy a satisfying meal at this quaint spot. You’ll settle in so well that you’ll need to remind yourself not to overstay your welcome.

Biergarten

Located on the 9th floor of downtown Pittsburgh’s trendy Kimpton Hotel Monaco, is an open-air space perfect for an evening of cocktails and small plates with friends. Their menu offers German-influenced bar bites like the BG Pretzel, a giant soft pretzel served with beer cheese, as well as a smoked & aged cheddar cheese spread, bar nuts flavored with rosemary, cayenne and brown sugar, and a handful of other tasty bites. In addition to refreshing cocktails they offer an exhaustive list of European beer. Sit and enjoy the breeze or play a supersized game of Jenga with a view.

Vivo Kitchen

Casual dining in the heart of the Sewickley village, Vivo Kitchen is nestled among the boutiques, art galleries, and specialty shops that line Beaver Street. A seasonal menu of eclectic American cuisine is presented in a modern, airy venue with a contemporary vibe that flows outside into the charming courtyard.

Poulet Bleu

Poulet Bleu is a French inspired, American bistro by chef/owner Richard DeShantz located on Butler Street in Lawrenceville. Menu items like steak frites, French onion soup, and soufflés are among some of the more popular selections with regular visitors. They have recently expanded outdoor dining to include a rooftop space. While the outdoor patio at the restaurant’s entrance is by reservation, the rooftop is seated first-come, first-served.

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STORY BY STAR LALIBERTE /PHOTOGRAPHY LAURA PETRILLA

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