Tag Archives: tomato

Goat cheese and steak sandwiches

We feel really bad. We have here in Berkeley for 6 months, with great fresh ingredients and we have not written not even one of our recipes. What a shame!

Anyways, we are going to copy and paste a recipe it looks really good. We have done something similar, but we can copy the original. It’s from the magazine Fine Cooking. We pasted here, just in case it dissapears.

Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

For the goat cheese

  • 4 oz. fresh goat cheese (1/2 cup), at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh basil
  • 2 tsp. finely grated lemon zest
  • 1/2 tsp. minced garlic
  • Sea salt and freshly ground black pepper
For the sandwiches

  • Four 1-inch-thick slices sourdough or Tuscan bread
  • 1 large clove garlic, cut in half
  • Olive oil (from Spain) for brushing and drizzling
  • Sea salt and freshly ground black pepper
  • 1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
  • 1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
  • 2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat cheseIn a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.
Make the sandwichesPosition a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Make Ahead Tips

You can make and refrigerate the goat cheese mixture up to 3 days ahead.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 7; Carbohydrates (g): 58; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1190; Cholesterol (mg): 50; Fiber (g): 3;
From Fine Cooking 105, pp. 49 May 6, 2010
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Tomato Salsa/pico de gallo

There are tons of salsa recipies online. I only add this one because I discovered that organic onions don’t need to be rinsed of their pungency like regular onions do. If using regular onions/garlic, pour boiling water over them and soak for 5 minutes. Drain water and they are ready to use. I was amazed at the difference the organic onions made. No bad/strong after taste. I highly recommend them for salsas/chutneys. I’m not sure, but I don’t think they give off such a strong odor when they cook either… therefore if you’re pregnant and can’t stand smells, you might want to give them a try. It could help.

  • 1 small organic onion
  • 1 clove organic garlic
  • 2 fresh tomatoes
  • 1 lime/lemon fresh
  • salt
  • jalapeño pepper (add to taste)
  • cilantro

Mince onion, garlic, tomatoes, and pepper.  Rince onion/garlic as described above if necessary. Here in Europe I usually use canned/bottled jalapeño.  Juice lime (or lemon) and add to other minced ingredients. Add salt. Mince cilantro and add. For best flavor, refrigerate for a few hours so the flavors gel.

Tofu and Rice Stuffed Peppers

It has been a long time!! We (the baby and I) are doing well so are back blogging.

If you have leftover rice, this a great way to use it. Low fat and excellent with fresh herbs. I suggest using yellow peppers for a milder taste.

Tofu and Rice Stuffed Peppers

  • 3-4 yellow/green peppers
  • 300 gr. firm tofu
  • 2 cups cooked (brown) rice
  • 1 fresh garlic clove
  • salt/pepper/paprika to taste
  • tomato sauce (about 1-1.5 cups)
  • 1 medium onion
  • 2 stalks of celery
  • 2 teaspoons oil
  • fresh parsley and basil to taste

Mix crushed garlic, crumble the tofu, cooked rice, and tomato sauce. Add salt. Chop onion and celery in finely in the Tmix. Saute the onion and celery in the oil. Should be soft but not brown. Chop fresh herbs. Mix onions, celery and herbs with the tofu rice mixture. Add the other spices. Cut the peppers in half and add to the frying pan you used to cook the onions. Add water and steam for 5-8 minutes. Bake in the oven on 350 for 40 minutes. If you have extra mixture you can just bake on the side.