ChefUptothePlate

Food, Nutrition and Cooking


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Mater may I?

Tomato Sandwiches

It’s tomato time and nothing tastes better than a Tomato Sandwich or a Mater Sandwich which is what it’s called at the Barracuda Tavern near Ft McHenry in Baltimore.  (I confess I had to ask the waitress what she was talking about).

Per sandwich:

2 slices toasted rye bread (0r whatever bread you prefer, toasted or not)

mayonnaise to taste, seasoned with black pepper and basil (or any herb you like)

1 large whole firm tomato, sliced 1/3″ thick (as you can see I used heirloom tomatoes but any fresh tomato will do).

Make your sandwich and enjoy! – Add a slice of avocado if you’d like YUM

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I found my thrill

Berries this year have been the most delicious that I can remember. I eat them plain most of time but couldn’t resist this easy and special

Blueberry Tart

Tart Shell:

2 cups all purpose flour

1/4 t salt

2 T sugar

8 T unsalted butter, frozen or very cold, but into small bits

2 eggs yolks

2 T ice water

Combine everything in the bowl of a food processor and pulse until dough just pulls away from the sides of the bowl. Cover with wax paper and refrigerate for 1 hour.

Preheat oven to 425 degrees F. Remove dough from refrigerator and press into 10″ tart shell or quiche pan along the bottom and about 1/4″ up the sides of the pan.

Bake 12-15 minutes until shell starts to brown. Leave oven on.

Filling:

2 pints fresh blueberries

1/3 cup jam (apricot and currant work very well), heated in microwave or pan until almost liquified. You can add 1-2 T lemon juice to jam if needed.

Fill tart shell with berries. Pour or brush prepared jam over berries. Bake 10 minutes more.

Let cool and enjoy!