My SNDC (Sunday Night Dinner Club) convened this past weekend at the home of our only member who owns a tool-kit, we’ve not been getting together as often as we usually do due to summer travels but this weekend was a must, our good friend T2 turned twenty-errr, anyway. T2 is one of those veggie types, and when we cook SNDC the veggie dishes are usually cooked by the birthday boy but as it was his birthday we couldn’t really ask him to cook, could we? I decided to theme the dinner on tomatoes, I wrote a few weeks back about the tomato scare that the country has been under so I thought I would laugh in the face of danger and host a tomato themed dinner, I had it planned for over a week and then on Friday the FDA cleared tomatoes of salmonella, damn you government types for thwarting my danger plan.
I have to admit something to you all, up until this past weekend I was a virgin… a Dupont Farmers Market virgin that is! I had never been before and wow, very impressed. So on Sunday morning with coffee in hand, I was your picture perfect foodie, buying organic carbon-footprint free produce and cheeses for my dinner.
After the jump, recipes and pictures of the four tomato base dishes (keep in mind these recipes are for 12 people).
Honey Tomato with Ricotta Bruschetta
This months Food & Wine Magazine features a lot of tomato dishes so I took inspiration from this particular article for a Honey Tomato with Ricotta Bruschetta. I actually only used blossom honey and not the two indicated in the recipe but it turned out to be really amazing, the pairing of the ricotta and the honey was pretty darn good. T2 was supposed to make this dish but all he could do was chop the tomatoes before the alcohol kicked in, new SNDC guest AD was gracious enough to do the rest.
Sun-Dried Tomato Tart with Goat Cheese and Black Olives(courtesy of my new colleague who is an avid foodie, yay for sharing recipes).
Mash 1 cup grated whole milk mozzarella cheese, 1/2 cup goat cheese, and 1 tablespoon thyme together in medium bowl. Season with s&p. Add two eggs and 1/4 cup whipping cream and stir until mixture is well blended. Mix in 2 jars of minced sun-dried tomatoes. Spread mixture evenly into pie crust (I had to use frozen, didn’t have time to roll out dough). Slice tomatoes and place on top of filling, place olives between tomatoes. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes.
Tomato and White Wine Vermicelli, with Shrimp (or without)
Soak 3lb’s of shrimpin salt water, refrigerate for 30 mins, remove shrimp from water and peel. Slice 3-4 garlic cloves and a bunch of green onion, sautee with s&p, evoo and then add the shrimp, continue cooking in pan for further 2-3 minutes. Add 1-2 cups of dry white wine, 3lb’s of diced tomatoes, seeded. Continue cooking on medium heat for about 8 minutes. Serve on a bed of vermicelli (3lbs uncooked) and sprinkle with chopped basil. I’ve never cooked with shrimp before so I was a little worried about it becoming rubbery, but the initial pan sautee then a few minutes in the sauce really infused the flavours, the only thing I may add in the future would be chili or something to give it a kick.
We also had an amazing Roasted Vegetable Gazpacho courtesy of my friend Tucker, unfortuantely he’s been a little busy to give me the recipe for this but I have included a photo and hopefully he’ll be able to post the recipe in the comments.
Finally, I would like to apologies to the two veggies, T2 and DD. I inadvertently failed to remove some of the tomato mixture before adding the shrimp, so I kinda just removed the shrimp before serving them their vermicelli. They enjoyed the dish only making passive aggressive comments afterward! ES readers, please don’t be mad!
More: appetizer recipes