If you have seen on my Facebook page, I've been a bit under the weather... Well, not entirely true, I just felt a giant throbbing toe for a few days longer than I would have liked! I sort of cheated in this weeks blog, I used a pre-made pie crust, but even certified chef's use a good cheat once in awhile!
I think I should post a picture of the large amounts of paperwork needed to have a food truck that moves around from festival to festival! Each event requires permits, insurance paperwork, workers compensation documents, disability insurance documents, and fire safety equipment checks. Next week I will start to actually look at the truck. I have soaked all my oven parts in vinegar to get the rust off and guard against further rusting! I have to figure out how to cover the exhaust hood when it is just sitting out in my driveway when it rains! It leaks and it caused my cast iron stove top parts to rust! Vinegar is magic, a couple days soaking in it and it's all gone! I oiled them up and baked them long and low so now they are all seasoned up.
It was our book club meeting this week. The book didn't inspire any sort of food, but it is a great read! We read The Girl On the Train by Paula Hawkins. It is set outside of London and is centralized around a missing woman and a woman who drinks too many canned Gin and Tonics! I had actually lost track of the days that I had been lying around trying to stay off my foot that I almost forgot about book club, but I had finished the book weeks ago. Thank goodness my dear friend Michele reminded me and even made a beautiful salad. I'll list the ingredients she put in it, but take no credit for it. It was tasty and very pretty!
I'll shut my pie hole and get to this weeks recipe!
Goat Cheese, Caramelized Onion and Tomato Pie
- 1 thawed Pillsbury Pie Crust
- 3 large tomatoes, cut into big chunks
- 1 log of crumbled goat cheese
- 1 large onion, sliced
Roll out pie crust and place in pie or tart pan, cook according to one crust pie method printed on package. Set aside and assemble the filling.
In a medium sauté pan, heat over medium-low heat, add 1 tablespoon of butter, the sliced onions, and cook low and slow until golden brown and sweet. Stir occasionally, be careful not to burn! When onions are browned, add the chopped tomatoes to the pan, cook until tender and some of the liquid is cooked away. Salt and pepper to taste.
Add cooked ingredients to pre-baked pie crust, top with crumbled goat cheese and bake at 365 for 25-30 mins. Drizzle with a good balsamic vinegar and serve! I love goat cheese and tomato tarts! It's even better when you can use fresh tomatoes from the garden.
Lots of you know Michele from the Food Network race we were on, she and I are dear friends. She is also an amazing cook and way too much fun to hang out with! She makes a mean Texas Caviar!
- 1 large container of pre washed baby greens
- 1 carton of baby tomatoes cut in half
- 6 boiled eggs
- 2 cups of blue cheese (or one you like)
- 1 pound of bacon cooked and crumbled
- 2 ears of thawed frozen corn, cut corn off of cob.
- 1 package of dried cranberries
She just tossed the greens in a big bowl and lined up the ingredients on the top! It looked so pretty! I am never going to mix the ingredients into my salad again, they always end up in the bottom of the bowl and this way they didn't and you got as many of them in the bowl you liked and it looked so much better than a tossed salad!
Everyday it gets closer to opening the truck up, I can't wait! We booked a couple new gigs, a couple are private gigs. We are also partnering with our friends over at Raymour and Flanigan for a blood drive later this summer! Good eats will be rolling around soon. Thanks for checking in. If you have anything you would like to see on the blog, let me know!
Happy cooking from my kitchen to yours,