The theme of last night’s dinner party was “food stuffed with other food.” A lot of double entendres happened.
(That sounds passive because I don’t like to admit that I made most of them.)
I was given the charge of making herb-stuffed tomatoes. Annika and I did so lazily, as we sipped wine out of gold-plated tea cups (even more satisfying than using a goblet– who knew?), and used this miraculous device to chop all the ingredients. It felt like using an old fashioned lawn mower, and it’s impossible to use it without looking somewhat maniacal. In other words, I loved it.
Other things on the menu? Chile rellenos, dolmas, stuffed onions, dumplings, and cannoli for dessert. YUM!
1 onion, chopped finely
20 wrinkly black olives, chopped roughly
3 cloves garlic, minced
1 Tbl mint, chopped
2 Tbl oregano, chopped
2 Tbl flat leaf parsley, chopped
1 1/2 Tbl capers, roughly chopped
1/2 C panko bread crumbs
Preheat oven to 350 degrees. Saute the onions, garlic, and olives in 1 Tbl olive oil for 5-6 minutes, until onions are translucent. Toss the onion mixture with all the other ingredients, minus the tomatoes…
Cut the top 1/5 of the tomato off. Scoop out the insides, and salt the tomato. Place upside down over some paper towels to let any remaining moisture drain. Let rest for 10 minutes. Then stuff. Bake for 35-45 minutes.