Recipe from Our December, 2011 Meeting

Pam Siewers's Cranberry Pecan-Cheese Wafers

3/4 Cup Chopped Pecans, Toasted

3/4 Cup Coarsely Chopped Sweetened, Dried Cranberries

1 Cup Butter, Softened

2 Cups (8 oz.) Shredded Extra-Sharp Cheddar Cheese

3/4 tsp. Salt

1/2 tsp. Cayenne Pepper

2 Cups All-Purpose Flour

Parchment Paper


1. Beat butter and next 3 ingredients at medium speed with heavy-duty electric stand mixer until blended.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into two 12” long logs.  Wrap each log in plastic and refrigerate 8 hours to 3 days.  (May be frozen until needed)


2. Preheat oven to 350°.  Cut each log into  1/4” thick slices; place on parchment lined baking sheets.  Take 13-15 minutes until lightly browned.  Remove from baking sheets to wire racks and cool completely (about 20 minutes). 

Recipes from Our August Meeting

Courtesy of Member Brooke Dojny

Tomatoes, Summer’s Essence


A loaf of bread, a basket of tomatoes, a head of garlic…and perhaps add butter and good olive oil to the list, because that’s all you really need in order to create some of the season’s finest – and absolutely simplest – dishes. Start with a loaf of country bread from one of the several really excellent artisan bakers in Maine, use any combination of colors of the very ripest and very juiciest tomatoes (red Brandywines, Prudence Purples, Green Zebras, and yellow Pineapples are good), break into a head of ultra-fresh garlic – and it’s height-of-summer eating at its very best.





Tian de Courgettes et de Tomates a la Peggy Hopkins

The recipe comes from a photo/cookbook called "A Taste of France" by Robert Freson.  


About 6 servings

6 tbs olive oil (I use more, I'm sure)
2 onions sliced
2 peppers, red green, yellow, etc. sliced
2 eggplants sliced
garlic cloves crushed
savory and thyme (I use rosemary)
2 lbs small zucchini, sliced in rounds
2 lbs of tomatoes, sliced
grated parmesan cheese and/or breadcrumbs

Heat olive oil in large pot.  Add onions, and sweat until they begin to color.  Add peppers, eggplant and garlic.  Season with salt & pepper.  Cook gently, stirring occasionally until softened.

Place cooked vegetables in bottom of a baking dish.  Arrange the zucchini and tomato slices on top, overlapping rows.  Sprinkle with herbs, salt & pepper and olive oil.  Bake at 350 degrees for about half an hour.  Remove from oven, sprinkle with parmesan, drizzle with a bit more olive oil and bake for about 15 minutes more.  Breadcrumbs or additional cheese can also be added.

Summer Vegetable Frittata


2 to 3 servings


2—3 tablespoons olive oil

1 onion, chopped or sliced

2 garlic cloves, minced

3 cups sliced or chopped other vegetables – squash, peppers, eggplant, beans, corn, etc.

2 to 3 sliced cooked potatoes or other starch (see Note)

5 eggs

¾ cups cheese

Salt and freshly ground black pepper

1 tomato, thinly sliced

3 tablespoons herbs of choice


Heat oil in a skillet. Add onion and garlic and sauté for about 5 minutes. Add other vegetables and cook over medium to medium-high heat, stirring frequently, until softened, 10 to 15 minutes. Season with salt and pepper.  Slice potatoes over the top or add other starch. (see Note.)


Whisk eggs with cheese, season with about ½ teaspoon salt and ¼ teaspoon pepper, and pour over vegetables. Arrange sliced tomato and herbs over egg mixture. Cover and cook over medium-low heat until almost set. Run under broiler for 1 minute to set top. Cut into wedges to serve.


Note: Other starch possibilities are leftover pasta or rice, bread cubes, or bread crumbs. If using crumbs, cook for a minute with the vegetables before adding egg.

Scalloped Tomatoes with Garlic Crumbs


After you’ve had tomato salads several nights running, try this delectable lightly cooked dish. It’s great with anything grilled – or starring on its own, with some cold leftover chicken or ham.


4 cups fresh breadcrumbs (see Note)

2 tablespoons chopped parsley

2 tablespoons chopped fresh oregano or marjoram

1 large garlic clove, minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

8 tablespoons melted unsalted butter

6 large ripe tomatoes, cored and sliced about ½-inch thick


Preheat oven to 375 degrees.


In a bowl, combine crumbs, parsley, oregano, garlic, and salt and pepper. Drizzle with melted butter and toss to combine. Spread half the crumbs evenly in the bottom of a shallow 2-quart baking dish (such as an 11- by 9-inch dish) and press down firmly to make an even layer. Bake in preheated oven until golden, about 10 minutes. (The crust can be prepared up to 3 hours ahead, covered loosely, and held at cool room temperature.)


Arrange a layer of sliced tomatoes over crust and sprinkle with more breadcrumbs. Repeat until all the tomatoes are used, ending with a layer of crumbs.


Preheat the oven to 375 degrees again if necessary.


Bake casserole uncovered until tomatoes just begin to soften and juices begin to run and crumbs are golden, about 20 minutes.


6 to 8 servings


Note: Tear 4 or 5 slices of good-quality bread into pieces and whir in a food processor to make crumbs.



No-Cook Tomato Treats

The recipes are listed in order from the most basic Pan Con Tomate, to slightly more involved Bruschetta, to Panzanella, a whole-meal-in-a-bowl.


Pan Con Tomate:  Toast thick slices of country bread and, while still hot, rub with the cut halves of garlic cloves, drizzle lightly with good, fruity olive oil, and sprinkle with sea salt. Rub halved very ripe tomatoes, cut sides down, over surface of bread, squeezing pulp out onto bread as you go. Sprinkle with a little more sea salt and eat. (This recipe is from Spain.)


Tomato Bruschetta:  Core 3 to 4 large tomatoes – several colors if possible - and dice them. Combine in a bowl with several slivered basil leaves and salt and freshly ground pepper to taste. Drizzle with olive oil and balsamic vinegar. Slice enough country bread (depends on diameter) to hold tomatoes, and toast, broil, or grill until very lightly colored but still somewhat soft. Rub with cut halves of garlic cloves and drizzle with olive oil. Heap tomatoes on bread and serve as is or add some shaved Parmesan or crumbled goat cheese if desired.


Panzanella (Italian Bread Salad):  Preheat oven to 350 degrees. Rub several slices of good country bread with cut halves of garlic and tear into rough 1 ½-inch pieces to make about 5 cups. Spread out onto a baking sheet and bake, shaking pan once or twice, until pale golden, about 10 minutes. Transfer to a bowl and add 4 large ripe tomatoes, cored and diced, 1/3 cup good olive oil, 3 tablespoons balsamic vinegar, 1/3 cup torn basil leaves, and about ½ teaspoon salt and ¼ teaspoon pepper. Toss well and set aside for a few minutes to allow the bread to soften a bit before serving. GOOD ADDITIONS: Diced cucumbers or bell peppers, capers, mozzarella cubes, black olives, etc.