My friend Raffi’s family has a summer house on Lake Erie in Ontario, and a group of us who meet there every year stage an Iron Chef-style battle. The battles actually started in college when Kit’s dad gave him a 7-lb can of refried beans for Christmas, which doesn’t make any more sense if you know Kit, except that he’s the kind of person who appreciates that kind of absurdity.
Obviously, unlike on the show, the ingredient for Battle Refried Beans wasn’t a secret, and we’ve continued to choose the primary ingredient in advance because 1) none of us is Morimoto (who I’m shocked to discover has the lowest winning percentage on Iron Chef America, which apparently includes his record in Battle of the Masters, but still, lower than Cat Cora!?) and 2) although Kitchen Stadium Canada is pretty well-stocked, especially given that it’s not a primary residence, we still have to bring some tools and spices. And by "some," I mean basically half the contents of our kitchen, including the stand mixer and rice cooker and food processor and three chef’s knives and a third of the spice rack and more than eight pounds of tomatoes from our garden and farmer’s market, and I’m sure we would have had a great time trying convince the border patrol we were only in Canada for the weekend if they’d opened our trunk.
In our battles, chefs get two hours to cook instead of one, and they can plate their dishes and even do last-minute cooking right before serving so nothing suffers from having to sit for hours while other dishes are judged. Judges can award up to 10 points for taste, 5 points for presentation, and 5 points for creativity, and they also double as sous chefs. Especially talented cooks get traded off between the competitors to try to keep things even. Beyond that, it’s all delicious chaos.
The main ingredient this year paid homage late summer’s bounty and Leamington, Ontario’s reputation for being "The Tomato Capital of Canada." I knew as soon as the ingredient was chosen that I wanted to make ice cream, but the rest of the dishes were up in the air until I stumbled across an old post on Smitten Kitchen with a recipe for eggs in tomato sauce. The runny yolk in the last photo sold me on the idea of a brunch plate, but I decided I needed to do something with a slightly more sophisticated presentation. About the same time, my friend Laurel posted about making oeufs en cocotte to sate an appetite awakened by Julie and Julia, which made me think perhaps instead of poaching the eggs in a tomato sauce, I could bake them in hollowed out tomato cups.
Recipe: Tomato Toad in the Hole*
For each serving:
- 1 medium tomato
- 1 t. prepared pesto
- 2 t. finely grated parmesan cheese
- 1 medium egg at room temperature
- 1 slice prosciutto (optional but highly recommended)
- a dab of butter or bit of heavy cream
- salt and black pepper
- oil or cooking spray
- fresh basil to garnish
First, take the eggs out of the refrigerator if you haven’t already. If you attempt this with cold eggs, the yolks will harden before the whites are even close to done.
Slice off the tops off the tomatoes and then scoop out the insides (which you can either discard or reserve and strain for juice or cook down into a sauce or paste). Salt the insides lightly and invert them on paper towels to drain for at least 30 minutes. (People seem to have had more issues with the whites setting with recipes that didn’t include this step)
Preheat the oven to 425F, and coat a baking dish large enough to accommodate all your tomatoes with oil or cooking spray
For the assembly, smear the inside of each tomato with some pesto—I used a traditional basil pesto out of a jar because of the whole frantic two hours business, but the romaine pesto here sounds intriguing and I bet a sharp arugula pesto would be excellent. Sprinkle the insides with parmesan cheese. Then, wrap a slice of prosciutto around each tomato and secure the ends with a wooden toothpick and set in the baking dish. The prosciutto should help the tomatoes stand up straight, but you could probably cut a thin slice off the bottom to create a flat surface as long as the cup remained intact. Break the eggs into a small dish, and gently tip one into each cavity (if using "large" eggs instead of medium, you may wish to reserve some of the whites. Top with salt and pepper, a dot of butter or a tiny bit of cream, and another teaspoon or so of parmesan cheese.
Bake for 20 min, or until the eggs are softly set.
Garnish with torn basil leaves, or basil chiffonade, which is super easy: just stack the leaves flat on top of each other, roll them up, and then cut the roll into thin slices, as seen here.
Mine clearly weren’t done at 20 min, and I got a little paranoid about the possibility of serving undercooked whites, so I left them in the oven for another 4 minutes and that turned out to be about 1 min too long. If the yolks had been just a bit softer, they would have been sublime. Even so, with the prosciutto crisped from the oven and the tomato soft and warm and all the savory herbs and parmesan, they were pretty wonderful.
I served them with a freshly-baked roll studded with chopped sundried tomatoes and asiago cheese based on the Kitchen Aid 60-Min Dinner Roll recipe That Winsome Girl made BLT sliders out of, which was part of my original plan for a lunch plate until I decided that BLTs would be too repetitive given the prosciutto in this dish. I made the rolls anyway, thinking there’d be slightly more runny egg yolk to mop up. The rolls turned out to be as fast to throw together as promised (largely because there’s so much yeast in them):
Recipe: Quick Sundried Tomato and Asiago Rolls
Yield: 12 rolls
- 1/4 cup milk
- 2 T. sugar
- 1 t. salt
- 3 T. melted butter, divided
- 3.5 t. instant yeast (a little less than 2 pkgs)
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1/2 cup chopped sundried tomatoes (drained if oil-packed, soaked in hot water and then drained if dried)
- 3/4 cup grated asiago cheese
- vegetable oil or cooking spray
Melt 2 T. butter and set aside to cool for a few minutes. Meanwhile, heat the water to 105-115F combine it with the yeast and a pinch of sugar in the bowl of a stand mixer fitted with a dough hook. Add the milk, butter, sugar, salt, and 2 cups of flour and mix on low for 1-2 min. Add remaining flour 1/2 cup at a time, mixing 1-2 min after each addition. Dough should begin to form a ball and clean the sides of the bowl. Mix on low for another 2 min.
Knead by hand briefly, either in the bowl or on a lightly floured surface, if necessary to bring it together, and then wipe the mixer bowl clean (it needn’t be perfect) and coat with vegetable oil. Return dough to bowl and turn to coat, cover with a towel and let rise 15 min.
Grease a 9"x13" pan and preheat the oven to 425F.
Once the first rise is done, knead in the sundried tomatoes and 1/2 cup of the asiago (or whatever else you want, or nothing at all for plain rolls) and then it divide into 12 balls. Sprinkle with the remaining 1/3 cup of asiago. Cover and let rise another 15 min.
Bake for 12 min, or until golden brown. Melt the remaining 1 T. butter, and brush the tops of the rolls (or just rub with a stick of butter if you’re running around and can’t be bothered). Return to the oven for 1 min. Cool on a rack—or don’t, if you forget, like I did. The bottoms might get a little moist but it’s not mean to be a crusty bread anyway
Recipe: Fresh Tomato Ruddy Mary (adapted from Martha Stewart’s recipe)
Yield: 4 servings, about 3 cups
- 1 lb fresh tomatoes (about 4)
- 1/3 cup fresh lime juice
- 1 t. Worcestershire (could use diluted vegetable bouillon for a vegetarian version)
- 20 dashes Tabasco sauce
- 1 1/2 t. freshly grated horseradish
- 1 t. celery salt
- 1/2 t. pepper
- 6 oz. gin
- more celery salt and paprika for rims
- celery stalks ( hearts would have been prettier) and cherry tomatoes to garnish
Core the tomatoes and pulverize them in a blender or food processor. Force the mush through a medium wire sieve about a cup at a time (you can use a fine one if that’s all you’ve got but it’ll take longer) and discard the solids. Combine the strained tomato juice with everything but the garnishes in a pitcher, taste and adjust seasoning as desired, and chill until read to serve. You can leave out the gin if you want to serve virgin versions or give people the option of having a traditional Bloody Mary, just top each glass off with 1.5 oz of liquor.
To rim the glasses, combine enough celery salt and paprika (about equal parts) in a thin layer on a small plate, moisten the rim of each glass with a wedge of lime, and invert the glass onto the plate and give it a little twist. Then, fill each glass with ice, add a celery heart, top with the cocktail mixture, and garnish with a cherry tomato.
I’m not usually a big fan of bloody marys, but I enjoyed this recipe a lot. The fresh horseradish is a lot milder than prepared horseradish and obviously fresh tomato tastes entirely different than canned tomato juice. I wouldn’t bother with a high-quality gin in a traditional recipe, because the other flavors will overwhelm any subtleties, but Boodles or something would probably be great in this.
Four more courses to go: To Be Continued…
*Re: the name, my personal memory of this is fuzzy, but I have the vaguest idea that either my mother or grandmother, or maybe both, once upon a time cut a circle out of a piece of toast, cracked an egg into the hole, and either baked or griddled it, and called this a "toad in the hole." I may have imagined this entirely. But according to wikipedia, that is one of the names for that basic egg preparation, along with "eggs in the basket," "frog in a log," "hen in a nest," "Rocky Mountain toast," "Soldier in a Boat," "moon egg," "cowboy egg," "one-eyed monster breakfast" (!!!), "One-eyed Jack," and "Guy Kibbee eggs." Apparently in England, "toad in the hole" usually refers to sausages baked in a yorkshire pudding. So you have your choice of names, or, if you want to go upscale, call it Oeufs en Tomates.