Tomato Onion Compote

NY Times 1 July 2009, adapted form Jim Leiken, DBGB

Time: 4 hours 15 minutes


4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded

1/4 teaspoon sugar

Salt and freshly ground white pepper

3 thyme sprigs

2 garlic cloves, thinly sliced

1 tablespoon extra virgin olive oil

1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced

1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped

2 tablespoons chopped basil.



1. Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.

2. Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.

3. Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

Yield: About 1 1/2 cups.

Tarragon Cucumber Pickles

NY Times, 1 July 2009, adapted from Josh Eden, Shorty's 32

Time: 30 minutes, plus 1 to 3 hours’ refrigeration


2 large cucumbers (about 1 1/2 pounds)

4 large tarragon sprigs, cut into 2-inch pieces

2 tablespoons mustard seeds

2 tablespoons whole black peppercorns

1 tablespoon coriander seeds

2 bay leaves

4 cups plain rice wine vinegar

3/4 cup sugar.



1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.

2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Yield: 2 quarts.

Smoky Red Deviled Eggs

Melissa Clark, NY Times, 1 July 2009

1 fat garlic clove, minced

1/4 teaspoon kosher salt, more to taste

1/2 cup mayonnaise

2 tablespoons tomato paste

2 teaspoons red wine vinegar, more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon hot smoked paprika, more to taste and for garnish.


1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.

2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.

3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.

4. Spoon yolk mixture into whites and dust with paprika.

Yield: 24 deviled eggs to serve 12.

Pea Dip with Parmesan

Attentive readers will have realized I am working my way through a bunch of 2009 New York Times dining sections. Herewith the next installment, Mark Bittman's Minimalist:

3 cups peas (frozen are fine; no need to defrost)

About 1 cup stock or water, as needed

3 tablespoons toasted pine nuts, roughly chopped

1 cup freshly grated Parmesan

1/2 teaspoon minced garlic

1/4 cup chopped fresh mint or more to taste

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper.


1. Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.

2. Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

Yield: At least 8 servings.

Edamame dip with miso and ginger: Combine 2 tablespoons miso with 2 tablespoons water. Substitute 3 cups cooked edamame for peas. Put all edamame, miso mixture, 1 tablespoon freshly grated ginger and 1 tablespoon rice wine vinegar in a food processor or blender and purée until relatively smooth. For a thinner consistency, add another tablespoon of vinegar or water.