2 ▼ In the KItchen
I’m Hun Hungry
LET’S EAT! by JANICE TORILLI - janicet@rhodybeat.com
I
’m back! Going back to the late 1990s and early 2000s I had a weekly food column feature in the Warwick Beacon and Cranston Herald. I so enjoyed the weekly challenge of creating recipes and for our readers to come in our office with their recipes and questions (this was before the internet). Everyone loves to look through a cookbook and come up with a dinner plan. One of my favorite cooking partners is my sister Linda. We enjoy each other’s company, share the same tastes in food and both are quick to share and create new recipes, photos and ideas. I’m sure you will enjoy our 3rd cookbook in the last 4 years. If you’re missing one, please come by our office for a copy. I would love to hear what you think of these recipes and others in our Cookbook. Have fun and enjoy.
Linda and Jan’s Scallop and Corn Chowder 5 slices lean bacon, cut into small diced pieces 1 tbsp. Olive oil 1 1/2 lbs. bay scallops 1 Vidalia onion, thinly sliced 4 Yukon® gold potatoes, diced 1 cup chicken stock 1/2 cup white wine (I use chardonnay) 1 cup light cream 2 ears of fresh corn, off the cob 1/2 tsp. sea salt 1/4 tsp. pepper 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill
In a large stock pot, cook bacon until crisp. Drain on paper towels. Do not drain the bacon grease, add 1 tbsp. olive oil. Increase heat; add scallops, salt and pepper. Cook until golden brown (about 2 minutes per side) transfer to a plate. Then add onions to the oil drippings and cook about 5 minutes. Add the potatoes, wine, broth and cream. Cover and reduce heat. Simmer about 15 minutes until the potatoes are tender. Add the scallops and corn and gently heat through. Add bacon, parsley and dill. Serve.
Jan’s Tomato Pie 3 large or 4 small garden tomatoes. Slice and place on paper towels to drain, sprinkle with sea salt. Let sit about half hour at room temperature. 1 pie shell (I use Jiffy® pie crust mix use 1/2 box and 3 tbsp. cold water) 1/2 Vidalia onion, chopped 1/4 cup fresh basil, chopped 1/2 cup mayonnaise 1/2 cup Romano cheese
Prepare pie shell and poke with forks and bake for about 10 (lightly brown) minutes at 375°. Cool for a few minutes. Then sprinkle the onions and 1/2 cup cheddar cheese on bottom of crust. Start to layer the tomatoes and add basil. In a medium bowl, mix grated Romano, mayonnaise and pepper. This mixture will be thick and spread over tomatoes.
1 cup shredded sharp cheddar or mozzarella
Bake at 350° until browned 25-35 minutes. Add remaining 1/2 cup 2 slices bacon, cooked and chopped shredded cheese and chopped bacon Ground pepper on top and bake for an additional 5 minutes. Enjoy!
Linda’s Famous Onion Pie 2 sleeves of saltines, crushed 1/2 stick butter, melted 2 large Vidalia onions, sliced thinly 2 tbsp. butter 1 cup milk 1/2 cup cheddar cheese, shredded
Enjoy!
Press evenly in pie plate, bottom and sides. In non stick skillet, melt 2 tbsp. butter and add sliced onions, cook until light brown. Spread onions in crust.
3 eggs
Sprinkle with cheese.
1/2 tsp. salt
In medium bowl whisk eggs, milk, salt and pepper.
1/4 tsp. pepper Heat oven to 325°. Spray 9-inch pie plate with olive oil spray or cooking spray. In small bowl, mix saltines and 1/4 cup melted butter.
Pour over onions and cheese. Bake for 40-45 minutes.
