Friday, July 31, 2020

Cuisine & Screen: Home Edition, Part 17

I can hardly wrap my head around the fact that August 1 is TOMORROW. How did that happen? Sometimes it feels like the days are long and never-ending, but the weeks and months just seem to fly by. I'm desperately trying to find beauty and positivity wherever I can these days, so I was grateful to spot this glimmer of a rainbow on a recent walk. It certainly brightened my day (and it doesn't take much to brighten them these days!)

CUISINE
I have another recipe for you featuring...you guessed it...the TOMATO. I promise I'll get off them eventually, but they're in peak season right now, so it would be a tragedy not to use them. I used what I had in my fridge and made this up. I realize I should probably try a recipe more than once before I share it with my readers, but I just don't have time for that. Plus I was quite pleased with these results.

Pesto Tomato Tart
-1 refrigerated pie crust (like Pillsbury)
-2 ripe tomatoes, peeled
-1/4 cup cream cheese, softened (plain, or flavored like Chive & Onion or Garlic & Herb)
-1/4 cup cottage cheese
-3 TB pesto
-shredded Parmesan
-salt & pepper

Preheat the oven to 400. Unroll your pie crust into a pie dish and poke the bottom with a fork, to make little holes. Put it in the oven and bake for 15 minutes, then let it cool for 5.

Meanwhile, slice your tomatoes 1/4" to 1/2" thick. Salt them and lay them on a paper towel-lined plate, so as to draw out the water. 

In a mixer, combine your cream cheese, cottage cheese and pesto. You could choose to omit the cottage cheese and double up on the cream cheese, but I wanted to add in some extra protein. Sprinkle in some salt and pepper. Spread this on the pie crust, then top with the tomato slices. Bake for 20-22 minutes, then sprinkle on some Parm and bake for 2-3 more minutes. If the crust starts to get too dark, cover the edges with foil. Let cool slightly before serving, and store the leftovers in the fridge.
Pesto Tomato Tart

*Alternatively, you could slice the tomatoes, drizzle with pesto, sprinkle with salt, pepper and feta cheese and call it a day.

I would be remiss if I didn't share with you my favorite, indulgent, go-to summer drink: Banana Sexies. Years ago, a friend returned from her tropical honeymoon raving about these drinks, and I've been making them ever since. I won't be drinking them anywhere tropical this year, but my back deck works just fine.

-1 tube frozen pina colada mix (I use about 1/2 a tube for 2 drinks)
-Spiced Rum (like Captain Morgan)
-1 peeled banana, cut into 1 inch cubes and frozen for at least 30 minutes
-Baileys Irish Cream
-ice cubes

Put all ingredients into a blender. Eyeball the amounts. Blend. Taste. Adjust as needed. Enjoy. See you tomorrow.

SCREEN
The Disaster Artist - This was a really intriguing and nuanced performance by James Franco. This film tells the story of Tommy Wiseau and his infamous movie "The Room", which I subsequently attempted to find, of course, but had no luck. A lot of mystery surrounds the man behind the "best worst film ever made" - his origin, financial status and age are still pretty unknown to this day. Franco's chemistry with real-life brother Dave, and the fabulous supporting cast of comedic stars makes this a weirdly enjoyable film to watch.

Clueless - One of my favorite films of all time. I watched it at a too-young 8 years old and half of the jokes went right over my head. If you haven't watched it in a while (it had been 10 years for me), it is worth the re-watch every time. Alicia Silverstone is at her peak as clueless teen Cher, living the Beverly Hills dream. The film could not have a better supporting cast, soundtrack, costume design - the dialogue is perfection, I cannot say enough wonderful things about this 1995 classic. And it's on Netflix!!

1 comment:

  1. Thanks for the Tomato-Pesto tart recipe! (looks good enough to eat)
    I'm definitely going to try that one.
    K. Boyles

    ReplyDelete