Read Online Sunny's Kitchen by Sunny Anderson - Free Book Online Page A
Authors: Sunny Anderson
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caramelize on the edges, about 20 minutes. Remove and let cool, then gently chop.
2 Make the cilantro mix. On a cutting board, pile the cilantro, onion, lime zest, and a pinch of salt, then chop vigorously until fine and well combined.
3 Assemble the sandwiches. Preheat a griddle over medium-high heat. Butter one side of each piece of bread. Place 4 slices on the griddle, buttered side down. Add a slice of cheese to each. Evenly sprinkle the cilantro-onion mixture and the tomatoes over the slices. Finish with another layer of cheese, then add the second piece of bread, buttered side up.
4 Grill the sandwiches. Check the bottom of the sandwich. If golden brown and the cheese is melting, gently flip. Reduce the heat if the bread is toasting too fast and the cheese has yet to melt. Remove after the second flip when the bottom shows golden brown and fully melted cheese, 4 to 6 minutes total. Transfer to a cutting board and let rest for 1 minute. Cut in half and serve.
tomatoand pesto tarts
t his is a fast and pretty tart. I love pesto and think a quick basil pesto should be in every cook’s repertoire. It’s perfect with pasta or on garlic bread, and here it’s a great match with roasted tomatoes. Buying the piecrust makes this perfect for a potluck or invited guests. Shortcuts like that leave you more time to tidy up your place—or enjoy cook’s treats and a coffee for the long night before guests arrive. MAKES TWO 9-INCH ROUND TARTS OR THREE 14 × 4½-INCH RECTANGULAR TARTS
FOR THE TARTS
2 premade piecrusts
Nonstick cooking spray
10 to 12 ripe Roma tomatoes, sliced ¼-inch thick
2 tablespoons olive oil
Kosher salt and black pepper
¼ cup grated Parmesan cheese, for garnish
FOR THE PESTO
1 bunch flat-leaf or curly parsley, roughly chopped (1 lightly packed cup), including stems
1 bunch basil, roughly chopped (1 lightly packed cup), including stems
10 sprigs fresh thyme, leaves stripped
4 garlic cloves
½ cup grated Parmesan cheese
½ cup almond slivers
Grated zest of 2 lemons
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 Set the crusts. Unroll and press the piecrusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes. Preheat the oven to 425°F.
2 Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375°F.
3 Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
4 Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the
2 Make the cilantro mix. On a cutting board, pile the cilantro, onion, lime zest, and a pinch of salt, then chop vigorously until fine and well combined.
3 Assemble the sandwiches. Preheat a griddle over medium-high heat. Butter one side of each piece of bread. Place 4 slices on the griddle, buttered side down. Add a slice of cheese to each. Evenly sprinkle the cilantro-onion mixture and the tomatoes over the slices. Finish with another layer of cheese, then add the second piece of bread, buttered side up.
4 Grill the sandwiches. Check the bottom of the sandwich. If golden brown and the cheese is melting, gently flip. Reduce the heat if the bread is toasting too fast and the cheese has yet to melt. Remove after the second flip when the bottom shows golden brown and fully melted cheese, 4 to 6 minutes total. Transfer to a cutting board and let rest for 1 minute. Cut in half and serve.
tomatoand pesto tarts
t his is a fast and pretty tart. I love pesto and think a quick basil pesto should be in every cook’s repertoire. It’s perfect with pasta or on garlic bread, and here it’s a great match with roasted tomatoes. Buying the piecrust makes this perfect for a potluck or invited guests. Shortcuts like that leave you more time to tidy up your place—or enjoy cook’s treats and a coffee for the long night before guests arrive. MAKES TWO 9-INCH ROUND TARTS OR THREE 14 × 4½-INCH RECTANGULAR TARTS
FOR THE TARTS
2 premade piecrusts
Nonstick cooking spray
10 to 12 ripe Roma tomatoes, sliced ¼-inch thick
2 tablespoons olive oil
Kosher salt and black pepper
¼ cup grated Parmesan cheese, for garnish
FOR THE PESTO
1 bunch flat-leaf or curly parsley, roughly chopped (1 lightly packed cup), including stems
1 bunch basil, roughly chopped (1 lightly packed cup), including stems
10 sprigs fresh thyme, leaves stripped
4 garlic cloves
½ cup grated Parmesan cheese
½ cup almond slivers
Grated zest of 2 lemons
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 Set the crusts. Unroll and press the piecrusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes. Preheat the oven to 425°F.
2 Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375°F.
3 Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
4 Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the
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