As you can tell, it has been awhile since I have posted anything on here. I apologize, but my computer got hit with a really nasty Trojan virus that my anti-virus software didn’t catch. Unfortunately, this thing caused major havoc with my system. Needless to say, my computer has been in the shop for quite some time now. To fully eradicate this nasty little bug they needed to do a complete wipe of my hard drive and build everything back up, including re-installing Windows. If I am lucky, I’ll have the computer back tomorrow or by the end of the week. But then I have the massive job of re-installing many of my programs, reconfiguring databases, and making sure everything is back up and running.

I hope to be back blogging within the next week, but that remains to be seen. So, just in case you were wondering, I am still here and hope to be back up and running soon. Hopefully, you’ll stick with me and will continue to enjoy the recipes that I promise to continue to share with you.
Thanks!!
Peter Martin

Back in Feburary 2010 I posted a recipe for one of my favorite Mexican dishes, Carnitas. You can find the post here. While I was happy with the recipe I posted, I am always looking for ways to improve my dishes or do them differently. One of the problems with the recipe is that it cooked on the stove top for quite awhile. This meant that since both my wife and I work, the only time I could make these was on the weekend or on a day that I was off. I decided to do the initial cooking in the slow cooker, allowing us to have carnitas any day of the week as most of the cooking was done while we were working.

It’s been awhile since I spoke of my love of the slow cooker, AKA Crock Pot. In my early days as a chef, I used to look down on these gadgets, associating them with bad casseroles and 1970′s cooking. I quickly changed my tune though when I started playing with them and realized what great vessels they were for slowly braising all sorts of meats and dishes. It allows me to start a dish in the morning, before work, making for a quick but tasty dinner soon after I get home.

While you do most of the cooking, for this dish, in the slow cooker, it does need to be finished on the stove top to evaporate the remaining liquid and fry the meat in its rendered fat. Luckily this doesn’t take too long, just about the time it will take you to get the condiments together and heat up the tortillas.

Forget the bottled salsa with these tacos. I prefer the standard accompaniment of finely diced onion, jalapeno and cilanto, and a squeeze of fresh lime juice.

Slow Cooker Carnitas
serves 6-8 people

5 pounds pork roast (I used a shoulder roast, whatever you use it should have plenty of fat in it as you need the fat to finish the dish)
1 can Rotel (original flavor)*
1 Tbl. chili powder
2 tsp. ground cumin
salt
black pepper

Start your preparations in the morning, before work. Pour the Rotel into your slow cooker. Fill the can 3/4′s of way with water and add that also. Place the pork roast in the slow cooker and sprinkle with the chili powder and cumin. Generously season the meat with plenty of salt and pepper. Turn the slow cooker to “low,” cover and allow to cook while you’re at work.

When you get home, 8 hours later, the pork should be fully cooked and quite tender. Break up the pork into large pieces (2-3 bites each) and transfer the meat, along with all the juices and fat to a large nonreactive pot. Place over high heat and cook until all the liquid has evaporated, leaving just the pork and the rendered fat in the pan. Allow the pork to fry in its own fat until it starts to brown around the edges and crisp up slightly. Stir occasionally as it will want to stick at this point. By this time the pork should have broken down into small, bite sized pieces or smaller. If not break it up a bit more.

Serve with corn tortillas that have been briefly grilled to warm then through. Top with a mixture of finely diced onion, jalapeno and cilantro, and finally, with a squeeze of fresh lime.

*Note: For those of you not familiar with Rotel, you can find it in the store with all the other canned tomato products. It’s a mix of diced tomato and green chiles. While I don’t advocate too many canned products, my house is never without at least of cans around at all times.

I don’t know why I don’t make crepes more often. They are relatively simple to make, don’t take a whole lot of time, and my wife loves them. Besides, like so many of the things I like to cook, they are quite versatile and are easily customized to your own tastes by adding any variety of fillings from savory to sweet.

This week I am looking for some different ways to use up the awesomely sweet corn we have been receiving in our CSA box. Don’t get me wrong, in summer there is nothing better than super sweet corn on the cob, slathered in butter and sprinkled with salt and pepper, or prepared the Hispanic way; coated in mayo, grated cheese, and cayenne pepper. But doing that would make for a rather boring blog.

Today’s post contains 3 recipes, 2 of which many people seem to think are beyond the skills of regular home cooks. As you should know by now I don’t think many recipes are beyond the realm of home cooks. First are crepes. For some reason people have come to believe that making crepes is a difficult process, but if you can make pancakes you can make crepes. Trust me, crepes are really easy to make and should be in every cook’s pantheon of recipes. The second one, butter sauce, AKA Beurre Blanc, is a little more difficult to make. It can be a bit more difficult to make but, all it really requires is a close eye while making the sauce, and even then, if you break the sauce it can be redeemed so there is no reason not to learn this technique. Once you learn to make a standard butter sauce you open up a whole world of variations to compliment just about any dish imaginable.

Corn Crepes with Curried Chicken and Kale
serves 4

Corn Crepes
2 cups corn, freshly cut off the cob (frozen will work if you can’t find fresh)
2 cup flour
1 cup milk
4 eggs
1/4 cup butter, melted
1 tsp. salt
1/2 tsp. black pepper

In a food processor process the corn until somewhat smooth. Add the eggs, milk and butter, pulsing to combine. Add the flour salt and pepper. Again, pulse just to combine. Pour batter into a bowl and allow to rest for at least 1 hour. Heat an 8″ nonstick saute pan over medium heat. Add a scant 1/4 cup of crepe batter, tilting and swirling the pan to cover the bottom of the pan uniformly.

Allow to cook for about 1 minute or until the top starts to look dry. Use a fork to gently lift up an edge of the crepe, then using your hand pull the crepe from the pan and flip it over. Cook 30 seconds longer the remove to a rack to cool. Repeat the process, using up all the batter. Makes 14-16 crepes. Once cooled stack, with wax paper in between and wrap in plasic is not using right away. Store in the fridge for up to 3 days.

Ginger Butter Sauce
2/3 cup white wine
1 shallot, peeled and chopped
2 inch fresh ginger, chopped
2 sticks (1 cup) unsalted butter, diced and chilled

Combine the wine, shallot and ginger in a nonreactive sauce sauce pan. Place over high heat and reduce until only 2 tablespoons of liquid remain. Reduce heat to low. Grabbing 2-3 tablespoons of butter at a time, add to the saucepan, whisking constantly to keep creamy. Once that first addition of butter is fully incorporated add the next, continuing until all the butter is used up.

Add salt to taste. Keep warm, at the back of the stove. IF the sauce gets too hot or too cold it will break. Also if you add too much butter at any one time the sauce will break. Don’t worry, all is not lost. If that happens, in a clean pan reduce 1/2 cup of white wine and 1/3 cup of heavy cream to 1-2 tablespoons. Slowly drizzle in the broken butter sauce, whisking vigorously to re emulsify the sauce. For a bit of added insurance you can always add 1/3 cup of cream to the original recipe during the first step, before you make your reduction. This makes the process a little more forgiving, although I urge you to try it without the cream first.

Curried Chicken and Kale Filling
1 small onion, peeled and finely diced
2 Tbl. vegetable oil
1 Tbl. fresh ginger, peeled and minced
3 boneless, skinless chicken breasts, diced
1 bunch kale, stems removed and julienned
2 tsp. curry powder
1/2 cup water
1/2 lemon
1 container (6oz) greek style yogurt
salt
pepper

Heat a saute pan over high heat. Add the oil and the onion, cooking until the onion is slightly browned. Add the ginger and cook for 1 minute. Add the chicken breasts and cook until browned. Add the curry powder and cook for 1 minute. Add the kale and continue to saute for 3 minutes. Add the water and squeeze of lemon juice. Cover and cook for 4 minutes. Remove from heat. Remove lid and stir in 2 tablespoons of the yogurt. Add the remaining yogurt and season with salt and pepper.

To Assemble
Place 2 crepes on each of 4 plates. Equally divide the filling between the 8 crepes, placing in a line along the center of each crepe. Loosely roll each crepe around the filling and place side by side. Drizzle with about 1/4 cup of the Ginger Butter Sauce and garnish with fresh herbs; either chives or parsley.

Meet Genevieve, AKA Gigi, Munchkin, Baby Girl, Cheeks, and Bugaboo. She’s my 4 (almost 5) year old daughter and she has shown up on the blog a couple of times, in pictures, usually helping Dad stir something or making quick work of beater that had been used to mix a cake batter. She also was the inspiration for this post, written about 2 1/2 years ago.

While I don’t want to turn this into a “personal” blog, occasionally Genevieve comes up with something that I feel needs to be shared with my readers. After you read this short exchange her and I had a few weeks ago, hopefully you will feel the same.

Not long ago I picked Genevieve up at day care. She was excited and I could see that she really wanted to tell me something. “So, what did you do today, Gigi?” I asked.
“They let us make our own plates for supper!” she replied excitedly.
“That’s great! What did you have?”
“Well, I put on Spaghetti, sauce and bread” she exclaimed proudly.
“What about vegetables?” I asked, not wanting to deflate her ego, but wanting to continue to instill in her the need for a balanced meal.
“Oh…I forgot.”
“Well,honey, you need to eat your veggies. They make you grow up big and strong!”
“I thought that was candy.”
“No honey. Eating candy makes you short and fat.”
Genevieve paused for a long moment. Looked at me very seriously, and said, “Daddy you eat a lot of candy, don’t you!”

I’m a bachelor this weekend. The wife and daughter decided to head down to Grandma house since I had to work. That means a nice, quite house with just me, the dogs, the cats and the fish. It’s Labor Day weekend so for many it’s the last big BBQ of the season. Seeing as I’m solo there’ll be no big BBQ spread. Besides, I’m a year round griller. I don’t understand those people that pull the grill out on Memorial Day and put it away on Labor Day. Any day is a good day to grill, whether it is 80° outside or 30°. The grill did see some action though. I popped a few burgers on it for my dinner tonight, but that is about the only grilling I will be doing this weekend. That’s the bad news. The good news is this gives me a chance to post a recipe I made not too long ago, but haven’t had the time, energy or desire to post yet. Yes, I’m being a slacker, but I’ve been hooked on Stumbleupon recently and my computer productivity has dropped. I’ll get bored soon and be back to posting more regularly, I’m sure.

This is a great late summer, early fall pasta dish. Slightly caramelizing the cabbage brings a wonderful depth of flavor to the dish, but it still is light enough to not slow you down when it is still warm outside. It’s not the quickest pasta to make, but neither will you have to spend lots of time in the kitchen preparing this.

Pasta with Caramelized Cabbage
serves 4

2 cups coarse rye breadcrumbs (light rye works best)*
4 Tbl. butter
2 cloves garlic, finely minced

4 slices bacon, chopped (I prefer thick cut bacon)
1 small head cabbage, coarsely shredded
1 medium onion
8 Tbl. butter

1 pound long skinny pasta (spaghetti, angel hair, linguine, etc.)

In a large saute pan melt the first amount of butter. Add the garlic and saute 30 seconds. Add the breadcrumbs and toss making sure all the crumbs are well coated with butter. Continue to cook, stirring regularly until the breadcrumbs get crispy and have become lightly brown. Remove from saute pan and set aside.

Wipe out the saute pan then add the chopped bacon. Cook over medium high heat until crisp. Remove the bacon, leaving the bacon fat in the pan. Add the onions and saute for 3-4 minutes. Add the cabbage and season with salt and pepper. Allow to cook for 4-5 minutes before stirring, then stir a bit to redistribute the cabbage and allow to cook another 3-5 minutes. Continuing to cook until the cabbage is tender. The goal is to allow the cabbage to start to caramelize. Let it start to brown before stirring, but be careful not to let it burn. While the cabbage is cooking bring a large pot of salted water to a boil. Once the cabbage is 3/4s of the way done go ahead and cook the pasta according the the directions. When the pasta is done strain the pasta reserving 1/4 cup of the pasta liquid. Toss drained pasta in with the cabbage, adding the remaining butter also. Toss to mix, adding the reserved pasta water, a tablespoon at a time, if the pasta seems a little dry. Season with salt and pepper. Divide between 4 plates. Sprinkle the bacon evenly of the plates of pasta then garnish with a very generous portion of the rye bread crumbs.

*Note: To make the rye bread crumbs place fresh rye bread, sliced, into a food processor and pulse until you have pieces just smaller than a pea. You will end up with a mix of fine breadcrumbs and the coarser ones. This is what you are looking for.

It’s late August and that means I am right in the middle of that 2-2 1/2 month window when I will eat a BLT. While I try not to be a “food snob” too often, when it comes to BLT’s I have to admit, I am a full blown food snob. If you haven’t read my rant about BLT’s, and wish to, you can find it here. This week our, when I went to pick up our CSA share it not only contained tomatoes and a mix of baby lettuces, but our bread share included a wonderful sourdough bread. All I needed was the bacon, already sitting at home in the fridge, as was the mayo. Score!!!!

Because I wasn’t really in the mood to do much cooking, and because we received yet again, more cucumbers in our box, I decided to wipe up a quick Asian inspired cucumber salad to accompany the BLT’s. This salad doesn’t get much more simple, but for it to be at its best it should be made at least 3-4 hours before you plan on serving it. Overnight is even better.

Cucumber Salad
serves 4

2 large cucumbers, seeds removed, and peeled if skin is thick
1/2 onion, red or yellow
1/3 cup rice wine vinegar
2 Tbl. sugar
1/4 tsp. sesame oil
1/2 tsp. sambal (garlic-chile paste)
1 tsp. soy sauce

Slice the cucumbers and onion as thin as you can and place in a bowl. In another bowl, combine the remaining ingredients, adjusting the sambal to suit your heat level. 1/2 tsp. of sambal will give the cucumbers a pretty good kick. Pour the sauce over the cucumbers and toss to coat. Cover and allow to marinate for at least 3-4 hours or overnight.

Don’t adjust your computer monitor, the sauce on the pizza, in the picture is yellow. Don’t worry, it’s supposed to be that way! In general, I am not a big fan of BBQ pizzas. To me, and I know this is strictly a personal preference, something just doesn’t taste quite right about a pizza crust slathered with BBQ sauce. It’s strange that I feel that way as I am a huge fan of both pizza and BBQ, but together I’m not so keen on it. That is unless it is BBQ Chicken Pizza done my way.

I hate to say it is “my way” as I was introduced to this style of BBQ pizza back when I was working in Atlanta, somewhere around 1994. We served this pizza at City Grill when it was under the direction of Chef Roger Kaplan. The biggest difference between this style of BBQ pizza and the stuff you find at pizza joints across the US nowadays was the sauce. While most places slather the crust with BBQ sauce and then toss plain, cooked chicken on top, we were making a “corn cream” to spread on the crust (thus the yellow sauce) and tossing the chicken with BBQ sauce just to glaze it. The corn cream added a sweet,fresh flavor to the mix, keeping the pizza from becoming too heavy with BBQ sauce.

Corn cream is really easy to make, but requires a juicer to extract the optimum amount of juice from the corn. It also relies on really fresh corn to get the best flavor. Besides being used as a sauce for pizza the corn cream can be thinned out to make an elegant summertime sauce for chicken or pork, or even be used as a base for a wonderful corn chowder or chilled corn soup.

This pizza is a bit on the sweet side but trust me, it is tasty. I know it may look a little strange, but the flavors work really well together turning this into the perfect summertime pizza.

Corn Cream

6 ears corn, as fresh as possible.

Shuck the corn and remove all the silk from the ears. Using a knife cut all the kernels from the cob. Once this is done, turn the knife around and using the back of the blade scrape down the corn cobs, removing any leftover pulp and adding it to the cut corn. Using a juicer extract all the juice from the kernels. I found that I needed to run the pulp through 3 times to get all the juice. Depending on the corn you should get about 16-18oz. give or take. Discard the remaining solids and place the juice in a nonreactive saucepan over medium high heat. Cook, stirring constantly, until the juice comes to a boil. Boil for 1-2 minutes, again stirring constantly, scraping the bottom of the pot so that the sauce doesn’t burn. The juice will thicken considerably, almost to the point of thin mayonnaise. Remove from heat and chill until needed.

Grilled BBQ Chicken Pizza
makes 2 14″ pizzas or 4-6 smaller individual pizzas

1 1/2 cups water, lukewarm (100-110°F)
1 package (2tsp.) dry active yeast
1/2 cup flour, all purpose
3 cups flour, all purpose
2 Tbl. olive oil
2 tsp. salt
2 tsp. sugar

4-6 chicken thighs, boneless, skinless
1 cup BBQ sauce, either homemade or your favorite brand
1 tsp. chipotle powder (optional)
1/2 onion, sliced paper thin
1 tomato, diced small
2 cups cheddar cheese

In the morning, mix up the pizza dough. Combine the water, yeast and 1/2 cup of flour. Allow to sit for 10 minutes to allow the yeast to activate. You should see it starting to bubble slightly. Add the remaining flour, oil, salt and sugar. Mix until a smooth dough forms. Turn out onto a work surface and knead for 10 minutes, adding more flour if dough is too sticky. Dough should remain soft and still just slightly sticky though. Place in a lightly oiled bowl, cover with plastic wrap and place in the fridge to proof throughout the day.

Dice the chicken into small, bite sized pieces. Place in hot saute pan and saute until browned. Season with a bit of salt and pepper, and chipotle, if using. Add 1 cup of water along with the BBQ sauce and cook until the chicken is glazed. Chill until ready to use.

30 minutes before you are ready to cook divide the pizza dough into equal portions (either 2 large or 4-6 small). Roll into rounds, cover with plastic and allow to rest for 20 minutes. Prepare your grill to ensure a medium hot fire. Stretch or roll out the dough to the appropriate size and thickness. While I am usually not a big fan of really thin crust, I prefer thinner crust when grilling pizzas.

One at a time, place the crust on the grill, close the cover and cook for 1 1/2 – 2 minutes, or until the bottom of the crust starts to brown and the top starts to blister.

Repeat with each crust until all crusts have been cooked on 1 side (the top side will still be raw but should have firmed up significantly. Flip the crust over so that the top is now on the bottom. Spread the corn cream over the grilled side of the pizza, making sure to cover completely but not using so much that it pools on the crust. Top with the cooked chicken and then a sprinkling of cheese. Finally top with the onions and diced tomato, dividing up the ingredients evenly among the pizza crusts.

Place the pizzas, 1 or 2 at a time back on the grill, cover and cook until the cheese has melted and the crust is done (another 4-7 minutes depending on how hot the grill is and how thick your crust is). Remove from grill, allow to sit for 3 or 4 minutes then cut and serve.

This past Saturday the family and I headed down to Wauwatosa (a suburb of Milwaukee) for the #MKEfoodies Potluck Picnic. #MKEfoodies is a group of food bloggers, food writers, food enthusiaists and anyone interested in the Milwaukee food scene. While Fond du Lac is about an hour north of Milwaukee I became aware of the group this past spring when I donated a few dozen cookies to their bake sale in support of kid’s cancer research. Since then I’ve lurked among the fringes of the group, following their exploits via Twitter. With the long drive, crazy schedule for both my wife and I, and the fact that we have a 4 year old, I haven’t had a chance to make to any of their events. So when I heard that they were having a picnic on the weekend I knew I had to get involved.

Needless to say, it was a great time, with the folks (Lori & Fred) over at Burp! Where Food Happens, organizing the whole event. Thanks you guys!!! Everyone brought a dish or 2 to share while the meat was donated by Fox Bros. Piggly Wiggly, Big Frank’s Wiener Waggin’ and Bunzels. There were even Cherry studded Brats donated by Cherryland’s Best. We ate plenty of great food, met some wonderful people, drank some good beer and wine, and even Gigi made a few new friends.

Our contribution to the event, besides eating all the good food, was a pasta and vegetable salad made from vegetables in our CSA box. It was tri colored rotini tossed with shaved fennel, dried cherry tomatoes, scallions, green pepper, and yellow squash, all tossed in a balsamic vinaigrette. I also made Bourbon Peach slushes to serve. And I think I have a new favorite summertime beverage!!!

The recipe below will make about a half gallon of slush mix or about 8-10 servings, but this recipe is easily doubled or tripled and since you are putting it in the freezer why not make a large batch to keep around for those hot summer days. The other great thing about this recipe is that you can play with the ratio of bourbon to peach schnapps. For this party I went a bit heavier than the 1:1 ratio, favoring the peach schnapps. If I was making this for me I would probably go heavier on the bourbon although my wife would probably disagree. As long as the total amount of booze doesn’t go above 2 cups then feel free to play however you wish, even going so far as to drop the peach schnapps all together if you really like bourbon.

Bourbon Peach Slush
makes 1/2 gallon of slush mix

4 tea bags, black tea
4 cups water
1 cup sugar
1 6oz can orange juice concentrate
1 12 oz can lemonade concentrate
1 cup bourbon, your favorite brand (don’t use the really cheap stuff, but also no need to use ultra expensive either)
1 cup peach schnapps
lemon lime soda

Place tea bags, sugar and water in a sauce pot. Heat to just below boiling, turn off heat and allow to steep for 10 minutes. Remove tea bags and add the frozen concentrates to cool the tea down. Add the bourbon and peach schnapps and place in a plastic container. Freeze for 3-4 hours. Stir and allow to freeze at least 6-8 hours longer, preferably overnight or longer.

To serve, fill a cup 2/3′s of the way with the slush then fill with lemon lime soda. Give a quick stir and serve.

Confession time. I love Stumbleupon!!! It has become my favorite internet time waster ever!!! Late at night I can literally waste hours upon hours surfing the web, using the Stumbleupon toolbar, discovering all sorts of cool, and mindless diversions; from cool, new ways to make music, to sophomoric videos, to beautiful photographs, and, of course, great recipes and food sites.

If you have never heard of Stumbleupon before, heed my warning and stay away!! Stumbleupon is an insidious invention that will consume your time and turn you into an unproductive, sleepless zombie, albeit a rather well informed one, depending on what categories you choose as your interests. If you are an ex Stumbleupon addict and have broken your addiction, please share with me how you did it and what withdrawal symptons you had, and how long they lasted.

During one of my late night, Stumbling sessions I came across a recipe for Cinnamon Roll Pancakes from Recipegirl.com. Now I have come across recipes for these tasty, sugar packed pancakes before, but seeing Lori’s post and beautiful pictures reminded me that I had wanted to try them for myself. After checking out Lori’s recipe I did a web search and found page after page full of links to similar recipes. And why not? It’s a brilliant idea and I would personally like to thank the person who first came up with this idea. I’m ashamed that I didn’t think of it myself.

One word of warning though. These pancakes are sugar bombs so if you are planning on feeding them to your kids make sure it is a nice day and that they can go out to play afterwards as they are going to be hopped up on sugar for the next few hours!

Cinnamon Roll Pancakes
adapted from www.recipegirl.com

 
makes 6-8 large pancakes (serves 3-4 people)

Pancakes
2 cups flour, all purpose
3 tsp. baking powder
1 tsp. salt
2 cups milk
2 Tbl. vegetable oil
2 eggs

Filling
3/4 cup brown sugar
1 Tbl. ground cinnamon
1 Tbl. flour, all purpose
1/2 cup butter melted

Glaze
1 cup powdered sugar
3 Tbl. milk
1/2 tsp. vanilla extract

Make the cinnamon filling by combining the sugar, cinnamon, flour and butter together and mixing until well combined. Place into a squeeze bottle. You can use a zip lock bag with the corner cut off, but this can be messy and its much easier to use a squeeze bottle. Besides I find uses for squeeze bottles all the time so do yourself a favor and pick up one or 2. Set aside.

Make the glaze by combining the milk powdered sugar and vanilla extract. Add more sugar or more milk if necessary to make a thick but pourable glaze. Cover well so that it doesn’t dry out and set aside.

To make the pancakes combine the dry ingredients in a large bowl and set aside. In another bowl, beat the eggs and add the milk and oil. It helps to have a helper like I did.

Pour the wet ingredients over the dry ingredients and stir just until mixed. A few small lumps are ok. You don’t want to overwork the batter or your pancakes will be tough. Heat a griddle over medium high heat. Lightly grease your griddle. I do this even when using a nonstick griddle as I find I get better browning with just a bit of fat on the griddle. Pour about 1/2 cup of batter onto the griddle, per pancake. Next drizzle with the cinnamon filling, making a swirl pattern to give it the look of a cinnamon roll.

Allow to cook until bubbles start for form and pop on top and the edge has just started to dry out. Flip and allow to cook another 2 minutes. Remove to a plate, flipping the pancakes over so that the swirl pattern is facing up. Wipe down the griddle well to remove any burnt sugar and repeat the process until you have made all the pancakes. I usually serve them as they come off of the griddle but if you want everyone to eat at the same time, place the pancakes in a warm oven (150°F) to stay warm.

Drizzle with the glaze and serve.

For the second week in a row we have been blessed with a good amount of cherry tomatoes in our CSA box. Last week, my wife got her hands on them and I never saw them again, so this time I made sure I grabbed them before she did. My goal was to place them into our dehydrator and turn them into little flavor bombs. Freshly picked, perfectly ripe cherry tomatoes, on the own, pack a hefty amount of flavor, but dry them out a bit and you can up that flavor to epic proportions.

It’s important to note that what I am acheiving by this is not a way to preserve the tomatoes; I don’t remove enough moisture for that. I am merely trying to remove enough moisture to concentrate the flavors and provide a bit more texture to them. Once finished, these tomatoes will need to be refrigeratored or they will go bad. Even then, this procedure will only buy you a bit more time than you would have with competely fresh tomatoes.

While I use a dehydrator for this, you can do these in your oven also. Hopefully, your oven’s lowest setting is 150°F. Preheat the oven to 150°F. Place the prepared tomatoes on a rack, covered with cheesecloth, cut side down and place in the oven. check after 1 1/2 hours and every 20-30 minutes afterwards, removing tomatoes as they are done. Doing it this way is a little less forgiving, but still not very difficult. Just keep an eye on them.

Dried Cherry Tomatoes

1 quart cherry tomatoes (or any small variety of tomato)
1 clove garlic
1/2 tsp. salt
1/2 tsp. finely ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 cup extra virgin olive oil

Finely mince the garlic then, using the edge and side of your knife mash it into a coarse paste. Grind the dried oregano and dried basil into a powder and mix with the garlic, salt, pepper and olive oil. Remove any stems from the cherry tomatoes and slice, in half, through the stem end. Toss with the olive oil mixture. Lay out on your dehydrator racks, making sure that none the the tomatoes are touching.

Set dehydrator to about 140°F, cover and allow to dry for 2 hours. After 2 hours rotate your trays, if necessary and continue to dry for another 1 1/2 hours. Rotate trays again and start checking the tomatoes every 45 minutes to 1 hour, removing any tomato that is done. Tomatoes are done when they have loss about 1/2-2/3 their size, are starting to feel firm to the touch, and are just slightly dry around the edges. It will take anywhere from 3 1/2-6 hours to dry. I can’t be any more specific as lots of factors affect the drying time; type of dehydrator, size of tomatoes, humidity in the air, etc. Mine took approximately 4 1/2 hours to reach the moisture level I wanted.

Once they are done place in the fridge for storage. They will last a week or 2. For longer storage you can cover them with olive oil, but you will still want to keep them in the fridge.

These little flavor bombs make a great addition to simple pastas, salads, or vegetable medleys, but really my favorite way to eat them is to simply pop them into my mouth, right out of the jar, although it is easy to get carried away and consume an afternoon’s work in just a short time!!