Savory Tomato Crisp Recipe

This is a continuing series we’re sharing for Summer on our favorite heirloom tomatoes that we’re growing. And we have a delicious recipe included too! You can visit all our tomato recipes on our tomato page.

Every once in a while two cravings collide and something magical happens. Sometimes it all ends up being one big, tasteless mess and easily forgotten dish. But on occasion, these random food ideas can marry into a lovely dish that we’ll make over and over. So a few weeks ago we were craving a baked tomato dish and aside from our tomato tarts that we love making, the idea of combining a crisp and tomato popped up like a light bulb.

Introducing, the tomato crisp. It has everything that we love about summer: vine ripened heirloom tomatoes + crisp topping + baked in the oven = perfect savory crisp dish. The math says it all.

If you’re already a fan of fruit crisps (raise your hands high!) and heirloom tomatoes, then combining these two isn’t too far fetched of a culinary idea. Really, the idea of a savory tomato crisp is quite delicious. The juicy, baked tomatoes are essentially and botanically speaking, a fruit anyways. So all you’re really changing is the flavor from a sweet stonefruit or berry profile to a lovely tomato-y sweet flavor.

Consider this tomato crisp the perfect side dish to a grilled meat dish or a pairing to a nice vegetarian salad. Either way, the textures of the crisp oats and juicy tomatoes underneath add to the essential flavors and colors of Summer. It can’t be beat.

And these lovely tomatoes we’re making them with? They’re chocolate stripe heirloom tomatoes and aren’t they a beauty to behold? These chocolate stripes actually did extremely well in the garden, giving off at least 3 dozen medium to large sized fruit. The colors and striping are very striking and the sweet flavors make this at the top of our heirloom tomato list. It’s definitely going to be on the list for next year because they’re the plant that kept on giving.

Happy Summer!

Warm out of the oven, this tomato crisp has crunchy oat texture

give yourself a big scoop

juicy sweet tomatoes underneath

Yield: Serves 4-6

Total Time: 1 hour

See post for additional recipe details.

2 pounds (910g) ripe Tomatoes, cored and cut into wedges1 Tablespoon (8g) CornstarchKosher or Sea Saltfresh cracked Black Pepper3/4 cup (90g) Flour1/4 cup freshly grated parmigiano reggiano2 Tablespoons finely minced Italian Parsley1 Tablespoon minced or crushed Garlic1 Tablespoon (15g) packed Brown Sugar1 teaspoon Kosher or Sea Salt1/2 cup (1 stick / 113g) cold unsalted Butter, cut into ½-inch pieces½ cup (40g) old-fashioned OatsPreheat the oven to 375°F. Butter a 2 qt. baking dish.Put the cut tomatoes into the prepared baking dish. Toss with the cornstarch and season lightly with salt and pepper.Combine the flour, cheese, parsley, garlic, brown sugar and teaspoon of salt in a medium bowl. Mix together well.Pinch the butter into the flour mixture until it resembles coarse sand (or cut it into the flour mix with a pastry cutter). Work in the oats with your fingers until evenly distributed.Spread the crisp topping over the tomatoes. Bake for 45 minutes or until the topping is golden brown. Serve warm or at room temperature.

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Butter Rum Apple Crisp Tart & Pink Pearl Apples

Stumbling onto new varieties of apples is always such a wonderful treat. We keep mental notes of unique heirloom apple varieties, but because these varieties are often so difficult to source, we don’t often expect to find them even at our local farmers market. I’ve always had pink pearl apples on top of my wish list since I saw them featured in a magazine article long ago. Their pink flesh, delicate, pearly skin always reminded me of a fairy tale apple and I often find myself calling them Cinderella apples.

To my pleasant surprise, I stumbled on boxes of these beautiful specimens at Bi-Rite Market in San Francisco a few weeks ago while visiting for a shoot. When I recognized the beautiful skin of the apples from afar, I squealed out loud like a little girl finding a new barbie doll. Oh my goodness! Pink pearl apples….these are pink pearls! I’ve always wanted to bite into one and see if it really is as beautiful and delicious as everyone says!

I grabbed a bag and stuffed it full to three pounds worth of pink pearl jewels. They felt like jewels to me. It doesn’t take much to make me happy.

Before I could exit the store, I bit into an apple, negated all my proper lady-like manners and squealed out loud again with a mouth full of crisp, juicy tart flesh.

Oh it really is pink inside! It’s so gorgeous! I’m in love!

Take at the incredible flesh and beautiful skin of these apples. Aren’t they just stunning?

Never have I ever been so impressed with an apple that is not only gorgeous on the outside and inside, but also wonderful to eat as well. Often times, the most delicious heirloom apples I’ve had are the fugly ugly ones. Gorgeous, perfectly grown apples don’t impress me because rarely have I ever found one to taste as good as it looks.

But these pink pearl apples completely threw me off guard because I wasn’t expecting to find them, and when I did stumble on them, they were as beautiful as they were delicious.

After coming home from San Francisco, I wasn’t able to eat them fast enough. To make sure none of these apples went to waste, Todd made these fantastic butter rum apple crisp tarts with the pink pearls. Not only are they such a treat to eat fresh, they’re also perfect for baking because of their tart flavor.

These butter rum apple tarts are absolutely wonderful and now that Fall has arrived and a plethora of apples start inundating the farmers market, the options for these tarts are endless. Not only am I enjoying them for dessert, but I’m confident that they’ll pair wonderfully with my espresso tomorrow morning for breakfast. When possible, eat apple tarts for breakfast to start your day off right.

happy Fall,

diane

More apple recipes:

Yield: 8 Tartlets

Total Time: 1 hour

For this recipe we used Pink Pearl apples, but feel free to use any good baking apple. You can easily make this recipe into 2 larger tarts instead of the little tartlets, but the smaller size is a nice for individual or party desserts. The recipe may look long, but it is actually fairly quick and easy to make. The directions are broken down into their groupings to help make efficient use the the crust and toppings texture gain by slightly cooling before rolling or baking. Make the dough, while that chills make the filling, while that cools, make the topping, while that chills, start rolling the dough and fill, then top and bake.
We love the dual texture of the tart bottom, and the crisp topping, but if pressed for time, one could always just make a crisp by filling a baking dish with the apple filling, topping with the oat topping, then bake. But if you have the extra 15 minutes and the tart pans, make the crust. It is delicious and easy to make and handle.

4 c (500g) Flour1 stick (115g) cold unsalted Butter, cut into 1/2" pieces1 t (5g) Kosher or Sea Salt2 T (25g) Sugar2 lrg Egg Yolks1/3 c (80ml) cold Water7-8 medium Apples, peeled, cored, & sliced about 1/4" thin1 stick (115g) unsalted Butter, cut into chunks1/4 c (60ml) Dark Rum1/3 c (85g) packed Brown Sugar2 T (15g) Flour1/3 c (50g) Flour1/4 c (50g) packed Brown Sugar1/2 t (3g) Kosher or Sea Salt1/2 stick (57g) cold unsalted Butter2/3 c (60g) Old Fashioned Oats

Preheat oven to 375°F. Set aside eight 4 3/4" x 3/4" or 4" x 1 1/4" tartlet pans

In a medium bowl, pinch together flour, butter pieces, salt, and sugar with your fingertips until most of the big chunks of butter are flattened or broken up.Whisk together egg yolks and cold water until combined. Incorporate into flour mix until flour binds together and forms a rough ball (you may need to gently knead the ball to get the last of the flour to incorporate into the ball.)Divide the ball into 8 equal pieces (@110g each) roll each into a ball then flatten slightly into disks. Set aside in refrigerator until filling and topping is made.Place sliced apples in a large bowl. Gently melt butter and add rum to butter. Set aside to cool slightly while combining other ingredients.Add brown sugar, flour and lemon juice to the apples. Toss gently to evenly coat apples. Pour in butter-rum mix to apples. Toss gently to mix and set aside.In a medium bowl, pinch together flour, brown sugar, salt, and butter until it resembles coarse sand. Using your hands, pinch and mix in oats until oats are evenly mixed and are in small clumps. Set aside in refrigerator until ready to top tarts.Lightly flour a work surface. One at a time, roll out crust dough disks until large enough to place in tartlet pans (@ 7" x 1/8"). Line dough into pans, pressing sides into grooves of pan. Remove excess dough edges by folding it out and pressing it against the tops of the molds. Dock (form little indentions) the base of the tarts with your fingertips. Repeat with remaining disks of dough.Layer in apple filling into each tart. Remove oat topping from refrigerator and divide topping between the tarts.Place pans on a sheet pan and bake for 35-40 minutes or until crust and topping are golden brown. Set aside to cool slightly, then un-mold and serve.

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Sesame Ribbon Crisp

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Grilled Crisp Tofu Pockets (Tahu Bakar)

(Note: Tofu is spelled as “Tahu” – the Indonesian spelling instead of “Tauhu” in the cookbook.)

My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook “Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.” It’s one of the cookbooks that I really look forward to because I love tofu and tofu-related products.

The book was sent to me when I was in Malaysia. The first thing upon returning to my Irvine home, I dug through my piles of magazines and books and looked for Asian Tofu. The first night when I woke up middle of the night due to jetlag, I read through the beautiful cookbook. I only have one sentence to say about Andrea’s newest project: she is a real food writer and a pro…her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books). I have a huge respect for her and her work; she is someone whom I constantly look up to.

Here is the tahu bakar recipe, or grilled crisp tofu pockets, an Indonesian/Malaysian snack that is both appetizing and brightly flavorful. I recently had an unforgettable tahu bakar when visiting my friend Indochine Kitchen in Medan, Indonesia. It’s a dish that I hope to re-create at home, and now I have the perfect recipe to refer to.

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen is available for purchase at all major bookstores and online stores such as Amazon.com or Barnes & Noble.

Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Maren Caruso © 2012

(Click Page 2 for the Grilled Crisp Tofu Pockets (Tahu Bakar) Recipe)

Pages: 1 2

Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010. Following my Teochew porridge post on preserved turnip eggs (???), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu)…

(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with…

Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…

To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine’s Recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a great selection…

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Crisp Pot Sticker Duck Taco Recipe

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February 09, 2012Crisp Pot Sticker Duck Taco Recipe

I’m not ashamed to admit that I borrowed this idea from Trader Vic’s. It’s a terrific way to use pot sticker skins for crunchy little tacos. Last December, stylist Karen Shinto, my husband and I went to the original Trader Vic’s in Emeryville for happy hour. Along with our requisite Mai Tais, we ordered a few snacks. Their crisp pot sticker duck tacos was our favorite. Trader Vic’s has a track record of coming up with salty-sweet-rich snacks to pair with drinks. After all, the tiki bar-restaurant chain contends that it came up with the original crab rangoon – made from wonton skins.  

Turning a pot sticker skin into a crisp taco shell and stuffing it with roast duck is yet another brilliant dumpling skin move. I simmered on the Asian-Mexican taco mash-up for a couple of months. When we had Peking duck meat leftover from a Chinese New Year dinner, I had the perfect excuse to experiment.

The hardest part was frying the pot sticker skins into taco shells. I didn’t want to hunt down a taco shell fryer because what would I do with it afterward?

I ended up free-styling the shells in a small skillet in about 1/4 inch of oil. If you’ve ever cooked an Indian papadum, you know that thin doughy sheets become pliable when subject to heat. You can bend them and after a while, they’ll hold their shape. To guarantee that shape, I hung the crisp shell over a ladle handle (a chopstick works too) suspended over a bowl to cool. Here’s a down-and-dirty video of what I did:

 

Trader Vic’s used storebought pot sticker skins so I got a package of Dynasty brand, which is sold at your average American supermarket. The fried pot sticker taco shells can sit around for hours before you fill them with the duck, sauce, and garnish. I served the tacos to friends along with the curry popcorn. It was all a hit.

RECIPE

Crisp Pot Sticker Duck Taco

If you don’t have roast duck, use roast chicken or turkey thigh. They have the richness that better match duck. Or, use pulled pork and barbecue sauce.

Makes 12 to serve 4 as an appetizer

12 pot sticker skins (Dynasty brand is what I used)
Canola oil

Sauce
3 tablespoons hoisin sauce
1 1/2 teaspoons Shaoxing rice wine or dry sherry
2 tablespoons water
1 to 1 1/2 teaspoons sesame oil

4 to 5 ounces leftover roast duck or chicken or turkey thigh, hand torn or cut into bite-size pieces
Green parts of 1 medium green onion, cut into thin, long pieces and soaked in water for 10 minutes to reduce harshness

1. Shallow fry the pot sticker skins in 1/4 inch of oil to form little taco shells. Medium or medium-high heat worked well for me. Use the video above to guide you. If you want to brown the shells a bit more, you can try to refry them at high heat to blast them a bit. The shells won’t look perfect but who cares, you’re just aiming to make a crisp holder for the duck!

The shells can sit at room temperature, partially or uncovered, for 2 to 3 hours.

2. Before serving, mix all the sauce ingredients together. In a skillet over medium or medium-low heat, warm the duck and a quarter-size pool of oil. When things start to sizzle a tad, add about 2 tablespoons of the sauce to season and moisten. Stir to combine then take off the heat.

3. Fill the taco shells with the duck. Drizzle leftover sauce into each taco and garnish with the green onion. That’s it.

Related Posts

Curry PopcornClassic Crab RangoonMai Tai (not Trader Vic’s but darn good)Spicy Asian Chicken Wings (if you to add to the salt-sweet-spicy side of things)Korean Fried Chicken (use chicken wings to make minis)Sriracha and Crab Rangoon Wontons (ditto, just like the wings!) Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Fast and Easy, Recipes: Poultry and Eggs | Permalink

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Comments Crisp Pot Sticker Duck Taco Recipe

I’m not ashamed to admit that I borrowed this idea from Trader Vic’s. It’s a terrific way to use pot sticker skins for crunchy little tacos. Last December, stylist Karen Shinto, my husband and I went to the original Trader Vic’s in Emeryville for happy hour. Along with our requisite Mai Tais, we ordered a few snacks. Their crisp pot sticker duck tacos was our favorite. Trader Vic’s has a track record of coming up with salty-sweet-rich snacks to pair with drinks. After all, the tiki bar-restaurant chain contends that it came up with the original crab rangoon – made from wonton skins.  

Turning a pot sticker skin into a crisp taco shell and stuffing it with roast duck is yet another brilliant dumpling skin move. I simmered on the Asian-Mexican taco mash-up for a couple of months. When we had Peking duck meat leftover from a Chinese New Year dinner, I had the perfect excuse to experiment.

The hardest part was frying the pot sticker skins into taco shells. I didn’t want to hunt down a taco shell fryer because what would I do with it afterward?

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Events

Splendid Table Interview
Sat, 3/3/2012
Check your local NPR station for times. We're talking tofu.

Asian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA

Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA

Asian Tofu Book Talk
Sat, 3/24/2012, 3-4pm
Celebrate spring: Think, talk & taste tofu!
Omnivore Books, SF, CA

Int'l Assoc. of Cul. Prof.
Thurs, Mar 29 - Tues, Apr 2
Annual Conference, NYC

Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY

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Sesame Ribbon Crisp

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The Fruit Burglar and Chocolate Cherry Crisp

I live with a fruit thief. It’s not Sierra, and I’m not talking about the neighborhood possums. I tend to think of us as living near them, not with them. No. I’m talking about the adorable and deceptively innocent looking Diane.

Take a road-trip with her and you’ll see what I mean. On a quiet little drive through the countryside and happen to pass an ripe apple tree growing alongside the road, the car will be stopping. Then I will pry the fingernails off my thigh which caused the abrupt interruption, we will look around for witnesses, then climb through ditch and weeds to pluck the forbidden fruit.

She knows every calamansi and lime overgrowing the neighborhood walls in Little Saigon. And that cute little elderly Japanese man down the street growing peaches, figs, and apples, well… she’s almost picked that. So far I’ve been able to use “elder respect” to protect his fruit from her clutches, but if his kids ever take over, look out!

The city pickings are fun, but by far our favorite mark is the countryside fruit trees. The apple trees in Sonoma or Julian. Random fruit trees coming home from the Sierras. Avocado trees down by Fallbrook. And the prime score, the cherry trees in Northeastern Oregon.

Diane loves cherries. She gets all gushy over them in ways that even I don’t inspire in her. The first time we were up visiting my dad together, it took her a whole 5 seconds to spot a random cherry tree growing in the ditch turning towards Dad’s place. She immediately decided we needed to take a nighttime stroll that evening.

Every time we go visit, Diane is immediately scoping the joint. Are they ripe? Any new marks? What’s the flow of traffic? Did you bring the black clothing and bags? Cherries have never seen the same since teaming up with this little fruit burglar.

As with most fruit, our favorite way of getting rid of the evidence is to immediately eat the cherries. However, occasionally we’ll launder the goods by baking them. What better way, than with my all-time favorite country-style dessert, a crisp.

A perfect topping made with brown sugar, butter, flour and oats concealing the ill-gotten gains laced with dark chocolate chips. A Chocolate Cherry Crisp. This evidence won’t be around long.

-Todd

 Print This Recipe

Chocolate Cherry Crisp Recipe
Crisp topping based off of Marthastewart.com: Apple Crisp – Martha Stewart Recipes. Serves 8

Topping

3/4 c (100g) all-purpose Flour1/4 c (50g) packed Light-Brown Sugar1/2 t (3g) Sea Salt or Kosher Salt8 T (1 stick) (115g) cold, unsalted Butter, cut into small cubes1 c (90g) old-fashioned Rolled Oats (not quick-cooking)

Filling

2 lbs fresh Cherries, pitted and halved1 c (180g) Dark Chocolate Chips1/4 c (50g) Granular Sugar3 T (45g) FlourPreheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, and salt. Pinch butter into flour, using your fingers or a pastry blender until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare filling.(If desired, set aside a handful of cherries to decorate the top of the crisp.) In another large bowl, toss cherries with chocolate chips, sugar and flour. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place reserved cherries to decorate top of crisp. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 45 to 55 minutes. Let cool 10 minutes before serving.

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Iron Chef Rice Crisp - Asian Teriyaki

Iron Chef Asian Teriyaki Rice Crisps. All Natural, Kosher certified (ou - parve), Peanut Free, Dairy Free. Wonderful Rice Crisps with the flavor of Asian Teriyaki, made in the tradition of the Far East.

Price: $24.99

Click here to buy from Amazon