Upon my return from Pinnacle, I spent the afternoon cooking and baking. (In my not so humble opinion) I made masterpieces tonight. The results:
Tomatoes stuffed with ground lamb, onion, green pepper, garlic, red wine, dill, parsley and black pepper (recipe care of my mom, chef extraordinaire)
Blackberry pie (my first pie ever!!)
Recipe found here, thanks to Stacy Sells' suggestion:
Posts
yum looks awesome!!
ReplyDeleteThat stuffed tomoato looks delicious---can you share the recipe with me?
ReplyDeleteINGREDIENTS:
ReplyDeleteSix 8-ounce tomatoes
salt
2 T olive oil
1 onion, finely diced
6 garlic cloves, minced
1 celery rib, finely diced
1/2 green pepper, finely diced
1/2 lb ground lamb
1/2 c dry red wine
2 T tomato paste
1/4 c long-grain white rice
1 c water
2/3 c mixed chopped parsley and dill
freshly ground black pepper
extra olive oil for drizzling
1. Preheat oven to 350 degrees. Cut tops off tomatoes and reserve. Scrape out pulp, chop and transfer to bowl. Season tomato shells with salt and let them stand in a 9 x 13 baking dish.
2. In large skillet, heat oil. Add onion, garlic, celery and green pepper and cook over moderate heat until softened, about 7 minutes. Add lamb and cook over high heat, stirring until browned. Add chopped tomato pulp, wine and tomato paste and cook over high heat, stirring until most liquid evaporates, about 3 minutes. Add rice and water and bring to a boil, simmer for 3 minutes. Stir in the herbs, and season with salt and pepper.
3. Use a slotted spoon and fill the tomatoes with the rice stuffing, leaving most of the liquid in skillet. Pour liquid around the tomatoes. Drizzle tomatoes with olive oil and replace the tops. Cover with foil and bake for 40 minutes, until tomatoes are tender and rice is cooked. Uncover tomatoes and let stand 10 minutes before serving.