Written by Chef Phil

Monday, 25 July 2005

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Chef Phil's
Weekly Recipe

Updated Weekly

Sausage and Vegetable Frittata Recipe

Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Tomato Pie Recipe

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for July 25-31, 2005

Recipe for
Tomato Pie
Prep Time: 20 minutes
Cook Time: 30 minutes.

Tomato Pie Recipe

Pie Crust:
1½ cup all purpose flour
1 cup butter flavored crisco
½ cup ice cold water

Put flour in a bowl and using a pastry cutter or a table knife cut crisco into the flour until crisco pieces are about peanut size or smaller. add ice water but not ice and mix by hand just enough until all ingredients meld together. make sure not to over mix and mixture still looks dry and crumbly. Form dough into a ball then flatten, wrap and refrigerate for 30 minutes. Roll out dough between 2 pieces of saran wrap, this alleviates the need for extra flour. place in an 9” pie pan and cut off excess dough. Using a fork dock the dough by repeatedly pricking with fork until there are several wholes all over the crust. bake in a 350° for 30 minutes.

Pie Filling:

3-4 ea. tomato’s (medium sized & peeled tomato’s)
1 bunch scallions (fine chopped)
1 cup mayonnaise
1 cup cheddar (shredded)
1 cup swiss cheese (shredded)
to taste salt and pepper
1 dash Worcestershire sauce

Place a 2 qt. sauce pan 2/3 full with water and put on high heat and bring to a boil. While water is coming to a boil remove tomato core (top of tomato) and cut a small x in the bottom of the tomato. have a bowl of ice water ready in which all the tomato’s would fit and one at a time place tomato’s in water for 30 to 60 seconds or just until skin starts to separate from tomato, remove tomato from water and submerge in ice water. Repeat process until all tomato’s have been blanched. Allow tomato’s to sit in ice water until they are thoroughly chilled. Remove peel and dry tomato’s off with a paper towel, slice each tomato into four thick slices.

Layer tomato’s in precooked pie shell at 2 layers thick filling in any spaces with pieces of broken tomato’s. lightly season with salt and pepper then top with scallions. in a bowl mix cheeses, mayonnaise and Worcestershire sauce an spread evenly over top of the pie, place in a preheated 350° oven for 30 minutes. Let stand for 10 minutes then cut and enjoy, bon appetit.

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© 2005, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
To get permission, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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