Thursday, August 5, 2021

The Best Grilled Corn...


You know, there's a lot of folks who love corn on the cob...especially at a barbecue or cookout. But many times, we boil the corn beforehand. This is sacrilege!  Amy Traverso is the Senior Food Editor at Yankee Magazine.  She stopped by Tonia's Kitchen to talk about the finer points in grilling corn. Amy told Tonia she likes the cobs on direct heat  This lets the kernels caramelize a touch.  Amy then adds a seasoned butter she makes beforehand with herbs, chives, shallots...even white wine. Sometimes though, Amy and Tonia both say they like to eat the grilled corn plain, and save the calories for the cheeseburger that's the main course!

Wednesday, August 4, 2021

Kinda Like a Pizza...


...but it's not! Instead we're talking about a a different kind of tomato pie, a delicious, easy-to-make Roasted Tomato Tart.  Everyday with Rachael Ray Magazine Executive Food Editor Nina Elder told Tonia's Kitchen abut her super simple, but gorgeous to look at tomato tart.  You won't believe it only has five ingredients.  Nina told Tonia that she begins with Pie Crust, Shredded Pecorino Cheese, baby tomatoes, olive oil and basil.  Nina then starts by rolling her pie crust (this can be bought ready-made) onto parchment paper into a desired shape. Add the cheese and half tomatoes (cut side up), drizzle oil over the cheese and tomatoes and fold the edges of the crust over so that it resembles a rustic tart. Brush the crust with the olive oil and bake at 425-degrees until golden and the cheese is bubbling...then top with basil.  It's delicious and it really brings out some wonderful summer flavors.

Tuesday, August 3, 2021

When You Make A Better Peanut Butter Cup...


With apologies to Mr. Lays, I don't know anyone who can eat just one peanut butter cup, but have you ever thought of making your own. Holley Grainger with told Tonia's Kitchen that there's a way to create these sweet-tooth satisfying bites using only three ingredients!  Holly said the recipe, officially known as Peanut Butter Caramel Candy Bites starts with refrigerated peanut butter cookie dough, and Snickers or M&Ms Candies.  She told Tonia to press the dough (or shape it like a cup), into a small gauge cookie pan and make.  Then you have a choice, add the candy at the end of baking, or press it into the cups halfway for a gooier treat.  Tonia prefers the latter!   Visit Holly's website for more great ideas!

Monday, August 2, 2021

That's the Way the Vegetable Crumbles...


Yes, there is such a thing as a "crumbly vegetable." Susan Simon told Tonia's Kitchen about her Summer Vegetable Crumble, that's very simple to make. Susan told Tonia she sautes hot peppers and garlic in olive oil. Using the-now infused oil, she then sautes zucchini, eggplant and cherry tomatoes, along with chopped basil and salt.   Susan then takes flour, dried breadcrumbs, Parmesan cheese, unsalted butter and olives, and hand crumbles them.  She then takes the vegetables and combines them with the crumble mix in a baking dish, and puts the mix in the oven.  It's a delicious dish that's like a Ratatouille. Make some for your friends and yourself.

Susan's Ingredient List

  • basil
  • Parmesan cheese
  • eggplants
  • zucchini
  • breadcrumbs
  • black olive paste
  • dried chiles
  • olive oil
  • cherry tomatoes

Friday, July 30, 2021

The Main(e) Dessert


It's true, when you combine the sharp sweetness of the blueberry and the tempting texture of the peach, you get a wonderful combination that makes most desserts sing. And Brooke Dojny, who wrote the cookbook Dishing Up Maine (where admittedly, they know a little bit about blueberries) stopped by Tonia's Kitchen to talk about a fantastic recipe that really brings these two winning foods together. Brooke told Tonia about her Blueberry-Peach Crustada, where she uses a tart crust with some corn starch.  She then presses the crust into a spring-form pan.  Toss blueberries and sliced peaches into the crust, along with more corn starch and sugar, and bake it all together.  Brooke says the sugar will caramelize, and the blueberry juice will run right into the peaches.  It's an amazing taste experience!

1-1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons corn starch
1/2 cup unsalted butter
3 tablespoons ice cold water

1 pint fresh blueberries
2 peaches, peeled and sliced
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch of salt
1/2 tablespoon lemon juice

Egg wash: 1 egg yolk, beaten with 1 tablespoon water
Coarse sugar for sprinkling on dough


To make the crust:
In a food processor, combine flour, salt, and sugar.
Pulse in butter until mixture looks like cornmeal.
Add just enough water until dough starts to come together.
Flatten into a disk, wrap, and refrigerate about 30 minutes.

To make the fruit filling:
In a large bowl, combine the sugar, flour, cinnamon, and salt.
Add the blueberries, sliced peaches, and lemon juice.
Gently toss to coat the fruit with the mixture.

Preheat oven to 375° F.

On a lightly floured piece of parchment, roll the dough into a 12-inch circle.
Place the fruit in the center of the dough circle, leaving a 2-inch border all around.
Gently fold the dough border up and around the edges of the filling.

Carefully slide the paper with the crostata onto a baking sheet.
Brush the top of the dough with the egg wash.
Sprinkle some coarse sugar over the dough border.
Bake for 40 minutes.
Remove from oven and cover dough with foil to prevent burning.
Return to oven and bake additional 5 to 10 minutes.
Transfer crostata with paper to a wire rack to cool.