Tomato Pie with Basil-Garlic Aioli

For this recipe, you may want to prepare these ingredients in advance: One recipe for Basil-Garlic Aioli One recipe for Classic Pie Crust

Ingredients: 3 beefsteak tomatoes 1 large yellow or vidalia onion 2-3 Tbs oil 2 cups of hard aged cheese like aged gouda, gruyere, or dubliner 1/2 tsp paprika 1 cup of basil-garlic aioli Salt and pepper

Method: Preheat the oven to 350 degrees. Place the prepared pie crust in the oven "blind" or without the fillings.  Bake for 10 minutes or until the surface begins to ripple and look puffy.  Remove from the oven and let cool.

Slice the tomatoes and put on a plate between layers of paper towel.  Press and squeeze to help draw out the moisture.  Set aside and let continue to drain for up to one hour.  Slice the onion into thin wedges and saute in a pan with the oil and a little salt.  Cook until the onions begin to soften and have browned a little.

Place the onions on the bottom of the cooked pie crust, followed by layers of sliced tomato. Sprinkle salt and black pepper onto the tomatoes. Mix together the basil-garlic aioli, cheese, and paprika, then spread the mixture over the top of the tomatoes.  Bake at 350 degrees for 45-55 minutes. Remove from the oven and let rest for 10 minutes before serving.  Can be served warm or cold.

Basil-Garlic Aioli

Ingredients: 1 local farm-fresh egg 3 cloves of garlic 1 cup light olive or canola oil Zest and juice from one lemon 20-40 basil leaves, sliced thinly Sea salt and pepper to taste

Method: Put egg, garlic, lemon, salt and pepper in a blender.  Blend until smooth.  Continue blending on medium-low speed and very slowly add the oil.  The mixture should emulsify and become fluffy like mayonnaise, but you can use it when it's still creamy and runs a little.  The texture is really a matter of preference.  Transfer the aioli to a bowl.  Stir in the sliced basil leaves. Add more lemon juice and seasonings if necessary.

Classic Pie Crust

This recipe is for a deep dish (9 1/2 inch) single-crust pie. It is perfect with sweet or savory fillings, and once you have the hang of it, you will never buy a store bought crust again.  It's simple and delicious.

Ingredients: 6 oz (by weight) or 1 1/2 cups all purpose flour (plus extra for dusting)* 1/4-1/2 tsp salt 3 Tbs cold unsalted butter 3 Tbs vegetable shortening Cold water

Method: Weigh or measure flour. Stir in the salt then add the butter and shortening.  Gently rub the butter and shortening into the flour with your hands or a fork until it resembles large breadcrumbs. This part may take some practice, but the texture of your pastry depends on mixing these ingredients properly.  As much as possible, you want to coat the tiny pieces of butter and shortening in the flour without causing the fat to absorb into it.  Once the mixture resembles coarse breadcrumbs, you can begin adding cold water one tablespoon at a time.  Stir gently with a fork after each addition, and stop adding water once there is no loose flour in the bowl. At this point it should look like a shaggy dough and it begins to form  a ball when you stir. Be careful not to add too much water, as it can cause the pastry to be tough.  Gently form the dough into a ball, but try to handle it as little as possible. (At this point you can wrap the dough tightly in plastic and refrigerate for a later use.)

Flour a wooden board and rolling pin.  Place the ball of pastry on the board and begin shaping it into a circle, rolling evenly until it is about 16 inches in diameter.  Fold the pastry in half and gently lift it into the pie dish.  Open it up again and try to place it evenly, making sure the pastry is touching the bottom and sides of the dish without any gaps or air pockets.  Fold the overhanging parts inward and crimp with your thumb and forefingers. Follow recipe instructions for filling or baking blind.

*Troubleshooting tip: Make sure you are using fresh flour. Old flour can sometimes be brittle and will not hold together in a pastry recipe

Marinated Tomatoes

1 large heirloom tomato, or two medium tomatoes of any color 1/4 cup vinegar (balsamic or wine vinegar's are the best with this recipe) 1/4 cup olive oil 2 cloves of fresh garlic, sliced or minced 1/4-1/2 tsp sea salt 1 Tbs herbs de Provence Freshly ground black pepper

Slice or dice the tomatoes into a wide bowl.  Combine gently with the rest of the ingredients and refrigerate for at least two hours.  Can save in the refrigerator for up to two days, but the tomatoes will become softer and lose their form as more time passes.  These are fantastic on a sandwich or as a relish or salad dressing.

Blueberry Apple Crumble

This is an English-style recipe that is not as sweet as traditional American desserts, so if you have a sweet-tooth you may want to adjust the sugar to your taste.  Also, in many parts of the world, fresh cream or custard is poured over desserts as a sort of "gravy" to add richness and moisture.  If you prefer ice-cream or whipped cream that has been sweetened or flavored, they can also be a delicious compliment to this dish.

Ingredients: 1 pint of fresh blueberries, washed and stems removed 1 crisp apple, chopped into large chunks 1 tsp vanilla extract zest from 1/2 lemon 1 Tbs sucanat or brown sugar 1 Tbs flour (optional)

Crumble Topping: 1 cup oats 1/2 cup ground pecans 1/2 cup sucanat or brown sugar 1/4 cup whole wheat flour 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 stick (2 oz) butter

Method: In a medium-sized bowl, mix together the dry ingredients for the crumble topping. With your hands, rub the butter into the oat mixture until it resembles bread crumbs.  In a separate bowl, mix together the blueberries, apple, vanilla, lemon zest, 1 tbs sucanat and 1 tbs flour (if desired).  Place in a deep oven-proof baking dish (bowl or oval shaped is preferable).  Cover with the crumble topping and bake at 350 degrees for one hour. Let rest for about 15 minutes before serving.  Pour a little cream or custard over the top before serving.