The bottle we're reviewing today is targeted towards New World Pinot Noir enthusiasts who prefer bright fruit notes over rustic earthiness, as well as kosher wine consumers, particularly those interested in premium reds.

If you fall into either of those camps, read on for tasting notes, an overview of the winery and region, as well as my review and pairing suggestions. Now, let's get to it.

Wine Overview

Quick Facts

Winery: Herzog Wine Cellars is a historic, family-owned winery located in Oxnard, California. It is widely recognized as one of the world's premier producers of luxury kosher wines. The winery itself is a state-of-the-art facility combining centuries of European winemaking tradition with modern Californian techniques and technology.

History: The winery's legacy began over 200 years ago in Slovakia, then a part of the Austro-Hungarian Empire. The family produced such high-quality wine that "The Emperor Himself" - Franz Josef the First - awarded the Herzog family the title of Baron. The Herzog family fled Europe during WWII and relocated to New York, eventually expanding production to California in 1985.

Grape Varietals: This wine is produced from Pinot Noir, sourced from small-lot vineyards in Clarksburg, California.

ABV: 14% alcohol by volume.

Price: As of this review, this wine costs about $40 USD.

Region - Clarksburg AVA, California

The grapes are sourced from small-lot vineyards in Clarksburg, a rural American Viticultural Area (AVA) just south of the Sacramento-San Joaquin River Delta. Although the Central Valley can experience incredibly hot summer days, Clarksburg is heavily moderated by cold fog and ocean winds pulling through the San Francisco Bay, which drops nighttime temperatures down into the 50s. This massive temperature drop slows down the grapes' metabolism during the night, preserving the grapes' acidity and brightness. In addition, the vineyards themselves sit along the winding Sacramento River on deep beds of loam, silt, and mineral-rich clay, which yields grapes that are highly balanced and elegant in character, rather than overwhelming concentrations of jammy notes.

Aromatic and Tasting Notes

On the Nose

Off the top of the glass, there are notes of fresh blueberry and raspberry. These aromas waft off the top of the glass in layers, introducing themselves one after the other, interwoven with lighter fruit essences, especially apricot and peach. There is a distinct lack of anything smoky or earthy.

On the Palate

On the palate, the words that come to mind are clean and bright. The mouthfeel is very smooth, carried on a light-to-medium body, while avoiding any syrupy or jammy sensations. There are flavors of strawberry preserve laced throughout, with just a mild hint of tart raspberry and cherry lingering in the background.

Finish

Smooth and velvety, leaving behind subtle cocoa, cedar, and vanilla, evidencing its oak aging. Delicious.

Wine Score

This is a thoroughly approachable Californian Pinot Noir, with a finish that lacks any intense concentrations of flavor, an aromatic profile that doesn't overwhelm, and a palate that makes this an ideal entertaining pick. With all of that considered, I'll award this bottle a very respectable 91. Excellent.

Food Pairings

1. Seared Salmon: Pinot Noir and seared salmon are a classic match. This wine's tart raspberry and cherry notes act similarly to a generous squeeze of lemon or to a berry reduction over the fish, working to help cut through the fat while complementing the fish's natural flavors. However, be sure to avoid heavy or overly sweet glazes, which will make the fruit in the wine taste flat or even sour.
2. Roast Duck: Perhaps the defining feature of duck is its rich, fatty layer that caramelizes and works to help develop the bird's wild-yet-succulent taste. These qualities mean that roast duck is almost tailor-made for Pinot Noir. The Pinot Noir, thanks to its strawberry preserve essences, acts almost like a cherry or currant sauce on the palate, working beautifully to complement the duck.
3. Mushroom Risotto: Earthy notes and fruity notes are a delicious, timeless pairing. The mushrooms deliver deep umami notes that work to anchor the light, fruit-forward nature of this California wine. This wine forgoes rustic, earthy tones in favor of bright fruit, while the risotto brings grounding earthiness to the pairing.

Who is this Wine For?

This wine is targeted to high-end kosher wine consumers, as it is certified Kosher for Passover and year-round use, appealing primarily to those interested in premium, elegant reds for holiday tables such as Passover Seders or Rosh Hashanah. Outside of the kosher market, this wine is intended to appeal to New World Pinot Noir enthusiasts interested in bright fruit notes rather than rustic earthiness.

And that's our review of the Herzog Special Reserve Clarksburg Pinot Noir 2024. If you enjoyed this review, or have any questions or suggestions, be sure to let us know in the comments below; we always enjoy hearing from you.

Cheers!

The post Herzog Special Reserve Clarksburg Pinot Noir 2024 appeared first on Living The Gourmet.

As I prepared today's tart, I found myself thinking back to the old Amelia Bedelia stories. Those delightful books always seemed to end the same way. No matter how many misunderstandings had filled the pages- dusting furniture with powder or drawing curtains with crayons- everything somehow found its happy ending around the kitchen table. And more often than not, waiting there was a slice of lemon meringue pie.

There was something comforting about the certainty that no matter what sort of day had unfolded, whether it had been filled with little mishaps or unexpected turns, there would always be something sweet waiting to make everything right again. I think that feeling is what continues to draw me back to lemon desserts all these years later.

This Lemon Meringue Tart is my own tribute to those memories. Instead of a traditional pie, it begins with a delicate buttery pastry crust that bakes into crisp, golden layers. It is filled with a silky homemade lemon curd made from fresh lemon juice and fragrant zest, offering just the right balance between bright citrus and gentle sweetness. Finally, everything is crowned with a billowy Italian meringue, whipped until glossy before being lightly toasted into golden peaks that melt like marshmallows with every bite.

Why You'll Love This Lemon Meringue Tart

Taste & Texture

The contrast of textures is what makes this tart unforgettable. The crisp shell gives way to velvety lemon curd, while the airy meringue softens each bright citrus note into something almost ethereal. Every slice feels elegant enough for a summer gathering yet comforting enough to enjoy quietly with an afternoon cup of tea.

It is, in many ways, the kind of dessert that reminds us why we bake at all- not simply to satisfy a sweet tooth, but to preserve the little moments that stay with us long after the last crumb has disappeared.

Difficulty Level

While I wouldn't put this tart at novice-level difficulty, I certainly would not categorize it as advanced. There are small details to look out for when preparing it, but reading carefully through our recipe and notes will ensure your tart comes out perfect- dare I say, even on first try. Read below for our best tips and practices.

🍋Tips for the Best Lemon Meringue Tart

1. Use freshly squeezed lemon juice for the brightest flavor.
   • 💡 Baker's Note: I highly recommend Meyer lemons when making curd, pies, tarts, or lemonade- wherever lemons are the star of the show. Meyer lemons are a beautiful blend of citrus fruits, perfectly balancing their tartness with the subtle sweetness of a Mandarin orange. If you are making this recipe off-season and can't locate Meyer lemons, Eureka lemons are fine, of course, but be mindful that you might want to add a bit more sugar to the recipe since they tend to be stronger and more sour.
2. Strain the lemon curd for an exceptionally silky filling.
3. Allow the tart shell to cool completely before adding the curd.
4. Chill the filled tart until the lemon curd is fully set before topping with meringue.
5. Torch the meringue just before serving for the freshest appearance.

What Makes Italian Meringue Different?

There are three primary meringues: Italian, Swiss, and French. While they use the same ingredients, the techniques vary. Italian meringue is often considered the most stable and luxurious of the classic meringues.

Instead of simply whipping sugar into egg whites, a hot sugar syrup is slowly streamed into partially whipped egg whites while the mixer is running. The heat gently cooks the egg whites while creating a glossy, marshmallow-like texture that pipes beautifully and holds its shape exceptionally well.

For this tart, Italian meringue provides the perfect finishing touch- light enough to complement the bright lemon filling while sturdy enough to toast into beautiful golden peaks.

Ingredient Checklist

• All-purpose flour
• Confectioner's sugar
• Salt
• Eggs - you will need ½ dozen eggs total for today's recipe
• Water
• Butter
• Caster sugar - or superfine sugar
• Cornstarch
• Lemon Juice
• Lemon Zest
• Vanilla
• Cream of tartar

Lemon Meringue Tart FAQs

Lemon Meringue Tart

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Living the Gourmet
• Total Time: 40 minutes
• Yield: 8 servings

Print Recipe

Description

This elegant Lemon Meringue Tart features a buttery pastry crust, silky homemade lemon curd, and toasted Italian meringue. A bright, beautiful dessert perfect for summer entertaining, holidays, or afternoon tea.

---

Ingredients

Units USM

For the Pastry Dough:

• 1 1/4 cup AP flour
• 2 tablespoons confectioner's sugar
• Pinch of salt
• 1 large egg
• 2 tablespoons ice water
• 5 tablespoons cold butter, cubed

For the Lemon Curd:

• 5 eggs yolks
• 1 cup caster sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh lemon juice

For the Italian Meringue:

• 5 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/2 cup water

---

Instructions

For the Pastry Dough:

1. Blend all the ingredients for the pastry dough together and form into a disk.
2. Wrap and chill in the fridge for 30 minutes.
3. Preheat oven to 350 F° (180 C°).
4. Roll the dough out to about ¼-inch thick. Fit into a 9-inch tart shell, score the bottom with a fork, and bake for 20 minutes or until golden. Remove and let cool completely.

For the Lemon Curd:

1. Whisk together egg yolks, sugar, and cornstarch in a small saucepan over medium heat. Add lemon zest and juice, whisking constantly until thickened. Strain through a mesh strainer.
2. Pour the curd into the baked tart shell and let cool to room temperature before transferring to the refrigerator to set until ready to top with meringue.

For the Italian Meringue:

1. Whip egg whites and cream of tartar until soft peaks have formed.
2. In a small saucepan over medium heat, whisk sugar and water to make a simple syrup.
3. Once it has come to a boil and thickened slightly, SLOWLY pour it into the partially beaten egg whites, while the mixer is on medium speed. Keep beating until glossy stiff peaks form.
4. Spoon or pipe the meringue on top of the tart. Using a culinary torch, lightly toast the tips of the meringue. Serve and enjoy!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

And that's our Lemon Meringue Tart. If you enjoyed this post, or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you!

Happy Baking!

The post Lemon Meringue Tart (Homemade Recipe) appeared first on Living The Gourmet.

Easily one of my favorite summer recipes, Caprese Salad (insalata caprese) originated on the Italian island of Capri in the Bay of Naples in the early 20th century. Some accounts pinpoint its inception to Hotel Quisisana- which dubs it a "masterpiece of simplicity," where it won the hearts of American tourists over other, more complex salads and appetizers.

Our recipe adheres to the original Italian flag-inspired recipe of red, white, and green (tomatoes, mozzarella, and basil), with a drizzle of olive oil over the top. However, we're diverging from the original recipe with the use of heirloom tomatoes, which bring a little more 'tomato flavor' and sweetness, as well as a little more texture and eye appeal - in my ever-humble opinion.

With all of that said, the best part about this salad is that it takes mere minutes to prepare (no, seriously, minutes), and that it can be customized to fit the occasion and your palate - more on all of that below. For now, let's prep a classic Caprese Salad.

How to Make Caprese Salad (Step-by-Step)

Making the perfect Caprese Salad is less about complex Italian recipe technique, and more about sourcing quality ingredients, and then letting those ingredients stand on their own merit. Remember Hotel Quisisana's description of their own invention "a masterpiece of simplicity" - and that means we keep things simple in this recipe for simplicity's sake.

Step 1: Prepare the Tomatoes

We're using heirloom tomatoes - more on why below. Use a sharp knife, and slice the tomatoes into quarter-inch-thick rounds. Uniform thickness matters here, both for the presentation of the salad and for balanced flavor and texture in each bite. Place the sliced tomatoes on a paper-towel-lined plate, and then sprinkle lightly with salt. Let them rest for 5-10 minutes to draw out the excess juices and to concentrate the flavor. And yes, the flavor of the tomatoes absolutely matters here - meaning you should use quality tomatoes. From there, pat the tops gently with a fresh paper towel before plating.

💡Pro Tip: Slice the tomatoes at room temperature, never straight from the refrigerator. Cold tomatoes have muted flavor.

Step 2: Prepare the Fresh Basil

We want to handle the fresh basil without wilting or bruising it. To do this, we start by gently rinsing fresh basil leaves. Then pat them dry completely between paper towels. For a classic presentation, we then assemble the leaves whole over the salad. Alternatively, you can chiffonade them for a more even distribution of basil throughout the salad.

Step 3: Slice the Mozzarella

My number one tip for the mozzarella is this - fresh mozzarella must be used at room temperature. Remove the fresh mozzarella from the fridge 30 minutes before using. Cold mozzarella is rubbery and flavorless. Room temperature mozzarella is creamy, soft, and full of that delicate milky flavor that 'makes' fresh mozzarella.

After that, we want to slice the fresh mozzarella into quarter-inch rounds to match the thickness of the tomatoes. Uniformity creates visual harmony and balanced flavor. Uneven ingredients look sloppy and create an imbalance of flavors.

Step 4: Plate the Salad

Recipe preparation meets art. Begin by arranging a slice of tomato on your serving platter, then top with a whole basil leaf followed by a slice of fresh mozzarella cheese. Continue this alternating pattern until you have covered the platter. Tomato, basil, mozzarella, each slightly overlapping. You want a gorgeous cascading effect.

Step 5: Finishing Touches

The order is important here. First, we want to drizzle the salad generously with high-quality extra virgin olive oil, allowing it to pool between the layers.

Then, sprinkle with flaky salt (I'm specifying flaky salt for a reason, which I'll touch on in the ingredient checklist), and then freshly ground black pepper. For an optional Living the Gourmet Twist (yes, I just made that up), finish with a light grating of fresh Parmesan or Romano cheese for some added umami depth, which beautifully complements the fresh mozzarella.

Finally, this is where you would add your balsamic dressing or glaze - if desired. We'll talk below about the differences between a balsamic reduction, glaze, or dressing and which you should use, if any.

Serve immediately at room temperature

This is non-negotiable. Caprese Salad is at its absolute best within 15-20 minutes of assembly. This is not a make-ahead recipe. You want the extra-virgin olive oil glistening, the cheese moist and milky, and the tomatoes and basil crisp. All of that vanishes if you let the salad sit out for an hour or if you try to store it in the fridge. Refrigerating Caprese Salad ruins the intended texture and flavor, so be sure to make this salad immediately before serving.

What to Serve with Caprese Salad

• Italian Cuisine: Traditionally, Caprese Salad is served as an antipasto course before entrees or pasta dishes such as chicken piccata, veal Milanese, or ossobuco. It also works beautifully alongside main courses like roasted meats and seafood.
• Pasta Dishes: Personally, I love serving caprese salad before light pasta dishes that won't overwhelm it. Aglio e olio, pesto pasta, lemon pasta, or simple tomato-based sauces all work great. Definitely avoid heavy cream sauces.
• Grilled Meat: Caprese Salad is a decidedly warm-weather salad, and so it should come as no surprise that some of the best pairings are grilled meat and seafood. However, the key is keeping things light so as not to overwhelm this delicate recipe. That means grilled chicken, grilled fish, grilled shrimp, or barbecued pork tenderloin.
• Wine Pairings: Italian white wines are front and center. That means pinot grigio Vermentino. Italian reds also work, especially Chianti and Barbera.
• Crusty Bread: A decent loaf of crusty Italian bread is always a welcome addition. Bonus points if preparing something like a homemade boule loaf.

Caprese Salad Recipe - Complete Ingredient Checklist

• 2-3 Heirloom Tomatoes, sliced ¼-inch thick
  • Why Heirloom Tomatoes: Heirloom tomatoes are open-pollinated, meaning they are grown for flavor rather than uniform appearance or shipping durability. This means enhanced sweetness, brighter acidity, and flavor depth that standard tomatoes simply can't match.
  • Imperfections are Fine: Don't be put off by lumpy shapes, color variations, or small blemishes. These are characteristic of the open-pollination process.
  • Substitutions: Regular tomatoes are traditional to Caprese Salad, so don't worry if heirloom tomatoes aren't available. Regular, fresh tomatoes are all you need. Vine-ripened tomatoes would be my go-to substitute. Cherry tomatoes also work, but will dramatically change the structure of the salad. Cherry tomatoes and grape tomatoes turn this into a tossed or chopped salad, rather than an assembled or stacked salad - which is fine.
• Fresh Basil
  • Fresh is Best: This is absolutely not a recipe for dried basil. We want fresh, fragrant basil. The entire character of Caprese salad is about freshness and brightness, and a big part of that comes from the anise-like, herbal brightness and peppery aromatic profile of fresh basil.
  • Substitutions: None. Fresh basil is a foundational flavor and aromatic component to this recipe. If you don't have fresh basil, I would honestly recommend prepping a different salad.
• Fresh Mozzarella Cheese (sliced to ¼-inch thickness)
  • Fresh is a Must: The defining quality of 'fresh' mozzarella is its high-moisture content. This is in sharp contrast to the low-moisture blocks that we might buy for use on pizza or baked recipes like lasagna. High-moisture, fresh mozzarella has a creamier texture and a delicate, milky flavor, and those qualities are essential to a good caprese salad.
  • Mozzarella di Bufala (Buffalo Mozzarella): For the ultimate Caprese Salad, use buffalo mozzarella. This mozzarella is made from water buffalo milk. This is the most prized and authentic type of mozzarella cheese. It is richer, creamier, and more flavorful than cow's milk versions. It is also saltier and a bit tangy, with a much more complex flavor, with a slight grassiness to it. This is what is traditionally used in Italy, and represents the pinnacle of fresh mozzarella cheese.
• Extra Virgin Olive Oil (for drizzling)
  • Quality Matters: With so few ingredients, and such simple ingredients, the olive oil is a primary flavor component. With that in mind, you really do want to use a good olive oil, ideally the best olive oil you have access to.
  • What actually is extra virgin olive oil?: EVOO is the highest quality grade olive oil there is. This oil is cold-pressed from olives, and features no chemical extraction. Acidity is 0.8% or lower, and must pass sensory evaluation for fruity flavor and the absence of defects.
• The Salt
  • Avoid Fine Grain Salt: For a caprese salad, you absolutely want to avoid fine grain salt. Fine grain salt will sprinkle on too densely, and will dissolve invisibly without noticeable flavor enhancement beyond "saltiness."
  • Large Grain: Opt for large grain, flaky salt for the best texture and flavor impact. I recommend Maldon Sea Salt flakes or fleur de sel. Coarse sea salt will also work beautifully. Really, though, all you need is your favorite flaky sea salt.

Customizations and Variations

One of the great things about this caprese salad recipe is just how customizable it is. Here are some suggestions for getting your creative juices flowing.

• Balsamic Caprese: A popular and surprisingly modern reinterpretation of the classic caprese salad. This takes the base recipe and simply adds a drizzle of either aged balsamic vinegar or thick balsamic glaze over the top. Bonus points if using a homemade balsamic reduction or a homemade balsamic glaze. In any case, a drizzle of balsamic 'anything' adds a sweet-and-tart depth that really works beautifully with the heirloom tomatoes.
• Burrata Caprese: A far more decadent caprese salad. Burrata is a fresh mozzarella shell that's been filled with cream and stracciatella (shredded mozzarella). This makes the caprese salad far more luxurious, but also a good bit heavier.
• Stacked Caprese: This modifies the structure, rather than the ingredients or flavor. To do this, we layer tomato, basil, and mozzarella into vertical stacks, drizzled with olive oil. This is ideal if using the caprese salad as a side dish for a dinner party - since the presentation is simply lovely.
• Caprese Skewers: I'm a sucker for all things skewered, and caprese skewers are no exception. Caprese skewers are incredibly easy to make; simply thread cherry tomatoes, mini mozzarella balls, and basil leaves onto skewers, then drizzle with olive oil. Perfect for parties or warm-weather get-togethers - and they're super easy to get creative with. Check out my chicken caprese skewers as an example.
• Avocado Caprese: Some sliced avocados, or mashed avocado, layered between the tomato and mozzarella, would be delicious. This variation, in particular, is great as a side to a light meal, such as grilled chicken with herbs or a light pasta dish such as tossed garlic and oil.

Storage and Make-Ahead Tips

The truth is that Caprese salad is best enjoyed within 30 minutes of assembly. The olive has yet to seep into the cheese and tomatoes, while the mozzarella is still milky and creamy, and the basil is fresh. These qualities are what 'makes' a caprese salad.

Make-Ahead Caprese Salad Components (a few hours ahead)

• The Basil: Wash and dry the basil leaves, then wrap them in paper towels and refrigerate.
• The Mozzarella: Slice the fresh mozzarella and drain on paper towels (maximum 1-2 hours ahead)
• Tomatoes: Wash the tomatoes and store in the fridge. Do not slice until ready to assemble.

Why Caprese Salad Doesn't Keep Well

Salted tomatoes release water. Mozzarella absorbs that moisture and becomes soggy, and the basil wilts against the acidity from the tomatoes. In other words, the texture and flavor degrade dramatically within hours.

Frequently Asked Questions About Caprese Salad

Classic Caprese Salad (Easy Recipe)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Living the Gourmet
• Total Time: 10 minutes
• Yield: 4-6

Print Recipe

Ingredients

Units USM

• 3 heirloom tomatoes
• 1 lb. fresh mozzarella
• 1 cup fresh basil leaves
• Flaky Sea Salt
• Coarse Black Pepper
• Extra Virgin Olive Oil
• Parmesan Cheese, for grating

---

Instructions

1. Slice the tomatoes, sprinkle with a little salt, and pat dry with a paper towel.
2. Because I prefer thinly sliced tomatoes, I layer two slices of tomatoes, followed by a slice of mozzarella, and then the basil leaves on the platter.
3. Sprinkle the platter with some flaky salt, fresh cracked black pepper, a generous drizzle of good-quality olive oil, and a sprinkling of grated Parmesan cheese.
4. Serve immediately at room temperature. Do not refrigerate, as cold temperatures mute the tomato flavor and wilt the basil.

• Prep Time: 10 minutes
• Category: Salads
• Cuisine: Italian

And that's our Caprese Salad Recipe. If you enjoyed this post, or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you!

Happy Cooking!

The post How To Make A Classic Caprese Salad (Easy Recipe) appeared first on Living The Gourmet.

Quick Answer

Overripe peaches are perfect for baking (such as in peach muffins, pies, tarts, crisps, or cobblers). They are also excellent for blending into smoothies, sauces, or salsas. Overripe peaches are also excellent for preserving as jam or for freezing. Surprisingly, overripe peaches are also great for grilling. In all of these cases, their soft texture and concentrated sweetness actually improve most cooked applications. That said, avoid eating them raw or using them in dishes where a firm texture is preferable, such as in salads.

Why Overripe Peaches Are Actually Good for Cooking

For eating, a peach is at peak ripeness when it is firm enough to slice cleanly but soft enough to be juicy. This is called grocery-store firm. A peach that has been allowed to ripen past this point becomes harder to handle raw but has two significant advantages for cooking - the sugars have fully developed, thereby maximizing sweetness and flavor, and the flesh is soft enough to mash, blend, or break down quickly without needing extended cooking time.

These qualities are why bakery and restaurant peach desserts often taste markedly better than what you might make at home. The professionals know to let the peaches fully develop their sugars and flavors before baking with them.

Best Uses for Overripe Peaches

• Baking: This is by far the best use. Peach muffins, peach cobbler, peach pie, peach crisp, and peach upside-down cake are all great ways to use overripe peaches. The oven heat turns that overripe softness into a rich, jammy filling.
• Smoothies: Blend overripe peaches with yogurt, milk, or a splash of orange juice for an instant summer smoothie. No need to peel, as the skin disappears into the blender, giving the smoothie a smooth texture.
• Peach Sauce or Compote: Simmer the overripe peaches with a little sugar and lemon juice for 10-15 minutes, and you've got a quick peach sauce that's great over ice cream, yogurt, pancakes, French toast, or pork chops.
• Peach Jam or Preserves: If you've got several overripe peaches on hand, you don't need to be a canning expert to preserve them, as refrigerator jam keeps for a couple of weeks without any special equipment.
• Peach Salsa: Combine the chopped peaches with red onion, jalapeno (diced raw or roasted), a squeeze of lime juice, and chopped cilantro for a quick salsa that pairs deliciously with grilled chicken, fish, or pork.
• Grilled Peaches: Halve and pit the peaches, then brush with a little cooking oil, and grill cut-side down for 3-4 minutes. Serve with vanilla ice cream, yogurt, or as a side to a pork chop or chicken. Even very soft peaches will hold up to this use if you handle them with care.

What Not to Do With Overripe Peaches

• Eating them Raw Out of Hand: The texture is the issue here, not the flavor or safety. If the flesh is still pleasant, slice and serve with yogurt or ice cream rather than eating whole.
• Salads: Or really any dish where a firm texture is necessary, such as a salad, is not ideal for overripe peaches. Again, the texture is the issue, as the peaches will just turn to mush.

When to Throw Them Out

Overripe and spoiled are very different things. A peach should be discarded if it shows any of the following:

• Visible Mold such as fuzzy white, green, or grey spots.
• A fermented or alcoholic odor.
• Slimy or Weeping skin.
• Brown, mushy flesh throughout.

A peach that's simply very soft, very juicy, or has a few bruised areas is still good for cooking. Trust your nose. If it smells sweet and peachy, it's fine. If it smells at all of fermentation or alcohol, it's spoiled.

A Quick Tip on Storage

If you have overripe peaches you can't use right away, refrigerate them immediately to slow further breakdown. They'll keep an additional 2-3 days in the fridge.

Bottom Line

Overripe peaches are not great for eating raw, but are fantastic for cooking. Their softness and concentrated sweetness make them better than firm peaches for almost all cooked applications. Baked, blended, simmered, or jammed. Save the firm ones for eating raw.

And that's our answer to the question of what to do with overripe peaches.

The post What to do with an Overripe Peach appeared first on Living The Gourmet.

The Quick Answer

Burgers fall apart on the grill due to overworked meat, ground beef that is too lean, patties that are too thin, a grill that isn't hot enough, or flipping too early. The fixes to all of these are simple. Handle the meat as little as possible, choose 80/20 ground beef, form patties that are at least ¾ inch thick, preheat the grill thoroughly, and leave the burgers alone until they are ready to flip so that they release naturally from the grates without crumbling.

Why Burgers Fall Apart, and How to Fix It

If a burger crumbles on the grill, it's typically due to three root causes: the meat itself, how the patty was formed, or how it's being cooked. Sorting out which cause is responsible is the first step towards fixing it.

Start with the Right Meat

• Choose 80/20 Ground Beef: Stay away from lean beef if you're making burgers. Simple as that. The golden ratio for burgers is about 80/20. This ratio, 80% lean, 20% fat, is the standard for a reason - it works. The fat acts as a natural binder while keeping the burger juicy. Leaner blends tend to be dry and crumbly because there isn't enough fat holding the meat together.
• Keep the Meat Cold: Cold meat holds its shape far better than room temperature meat. Form your patties straight from the refrigerator, and if they sit for any length of time before cooking, return them to the fridge.
• Don't Overwork It: I say this every chance I get - overworking chop meat ruins the meat. Overworking develops too much protein structure and brings too much air into the meat. Mix in any seasonings with a light hand, form the patties, and then leave the meat alone.

Grilling Properly

• Preheat the Grill: A properly preheated grill (around 350-400 degrees F. for burgers) is absolutely essential. This temperature sears the outside immediately, forming a crust that holds the patty together. A lukewarm grill means the burgers sit on the grates without searing, which in turn causes them to stick and tear when you try to flip them. If the grill is too hot (above 450 degrees F) the burgers will burn before cooking through.
• Oil the Grates, not the burger: Use tongs and a folded paper towel dipped in cooking oil to lightly grease the grates just before adding the patties. This prevents sticking, which is one of the main causes of burgers crumbling through the grates. Oiling the burgers themselves risks them burning.
• Don't flip too early: This is probably the single most common mistake. A burger that isn't ready to flip will stick and tear. When the burger is ready, it releases from the grate cleanly with almost no resistance. If you have to fight the burger off the grate, give it another thirty seconds. The burger is literally telling you it isn't ready.
• Flip only once: Multiple flips disturb the crust and increase the chances of the patty breaking. You only want to flip the burger once, partway through the cooking time. That's all you need.
• Use a thin, wide spatula: A flexible metal spatula is ideal, preferably a wider one.

If You Need a Backup Plan

If you've had repeated trouble with your burgers falling apart, or if you are working with very lean meat, fear not. There's one trick that will ensure your burgers don't crumble.

Add an egg to the chopped meat and a small amount of breadcrumbs to act as a binder. Use one egg and a quarter cup of breadcrumbs per pound of meat. Full disclosure - this produces something closer to a meatloaf-style patty than a classic burger, but the degree to which you would need to fumble the grill to make these meatloaf-patties fall apart is genuinely impressive.

Bottom Line

When a burger falls apart on the grill, it almost always comes down to a handful of issues: meat that's too lean, patties that are too thin or overworked, a grill that wasn't hot enough, not greasing the grill properly, or flipping before the burger was ready to release. Fix these few issues, and you'll never see a burger fall apart again.

And that's our answer to the question "How to Keep Burgers from Falling Apart on the Grill?"

For more grilling guidance, see our guide on grilling frozen burgers. Planning a full cookout? Check out our article on what sides go with grilled chicken, since the advice there applies to burgers too. Or, if you want some easy no-cook options, see our guide to what to bring to a cookout when you don't want to cook.

The post How to Keep Burgers from Falling Apart on the Grill appeared first on Living The Gourmet.

Quick Answer

A ripe watermelon has a cream-colored or yellow spot on one side (called the field spot). In addition to the field spot, a ripe watermelon feels overly heavy for its size, sounds hollow when tapped, has a dull rather than shiny rind, and has a dried, brown stem. Check all five signs, as no single indicator is foolproof evidence of ripeness on its own.

The Five Signs of a Ripe Watermelon

• The Field Spot should be cream-colored or cream-yellow
  • The field spot is the patch on the underside of the watermelon where it rested on the ground while growing and ripening. If the spot is creamy yellow or buttery gold, then the melon stayed on the vine long enough to ripen properly. A white or pale green field spot means the watermelon was picked too early.
• Heavy for its size
  • Pick up two watermelons of similar size and compare them. The heavier one has more water, meaning it's juicier and riper. A lighter watermelon is often dry or underripe.
• It should sound hollow when tapped
  • Tape the watermelon gently with your knuckles. Ripe watermelons produce a deep, hollow sound - almost like knocking on a door. An underripe melon sounds dull or thuddy. An overripe melon sounds flat. This is not an invitation to bruise or dent the melons - a light tap will get you the results you need.
• The rind should be dull, not shiny
  • If a melon is shiny, it is underripe. A ripe melon has a slightly dull or matte finished rind. As a rule of thumb, you're looking for a finish closer to a chalkboard than a polished apple.
• The stem should be dry and brown
  • If the watermelon still has its stem, the stem should be brown and dried out, indicating that the melon ripened naturally on the vine. A green stem means it was cut too early. Most supermarket watermelons have the stem removed, so this tip really only applies to farm stands and farmers' markets.

What about Watermelon Shape?

The shape offers some clues, but is generally the least reliable indicator. Symmetrical, evenly shaped watermelons are the most consistent and evenly ripened ones. Round watermelons tend to be sweeter, though oval ones tend to be juicier. That said, shape is generally not important when determining ripeness. Shape is more about preference.

Common Mistakes

Going by Color Alone

When looking for a ripe watermelon, the color is generally the least reliable indicator. A dark green rind does not guarantee ripeness. The field spot and weight are more important.

Trusting only the tap test

It works, and it's easy, but it really should be used in conjunction with other signs.

Assuming Bigger Watermelons are Better

Watermelons come in all shapes and sizes, meaning a small watermelon can indeed be just as ripe as a large watermelon. Instead, a watermelon should feel heavy for its size, not necessarily "be heavy" in general, which is where this myth originated.

Picking the Shiny Watermelons Because They Look Better

It's easy to understand why you might feel drawn to the shinier watermelons - they do look better. However, watermelons are shiny when they are underripe, and darken and become matte finished when they are at their sweetest.

How long does a Watermelon Stay Ripe?

A whole, uncut watermelon will keep for about a week at room temperature, or about two weeks in the refrigerator. After slicing, store the watermelon covered in the fridge and use it within three to four days, such as in a salad or simply on its own.

Bottom Line

The creamy yellow field spot is the single most reliable indicator, though for best results, check all five signs together. Once you've picked a few good watermelons, you'll get the hang of it.

And that's our answer to the question "How to tell if a watermelon is ripe?" If you enjoyed this article or have any questions, be sure to let us know in the comments below.

Happy Cooking!

The post How to Tell if a Watermelon Is Ripe appeared first on Living The Gourmet.

Quick Answer

The best no-cook contributions for a warm-weather cookout are store-bought items that you elevate via presentation, such as a quality cheeseboard, a fresh fruit platter, or chips with a homemade dip. You can also opt for simple, no-cook items like caprese skewers, marinated olives, or dressed salads. Drinks, desserts from a good bakery, and ice are also always-welcome options.

Options that Always Work

• Cheese and Charcuterie Boards: A charcuterie board is always welcome. Grab a large serving platter (I think wooden boards work best for this) and arrange a simple mix of cheeses, cured meats, crackers, grapes, dried fruit, and nuts. Total assembly time: maybe ten minutes. Total impressed guests: all of them.
• Fresh Fruit Platter: A watermelon salad, mixed berries, pineapple, and grapes are the go-to options. Simple and refreshing. Add in some chunked feta cheese for bonus points.
• Premium Chips with Dips: Skip the standard chip-and-dip and bring something a bit more memorable. I'd opt for kettle chips with a quality store-bought hummus, tortilla chips with a fresh salsa, or pia chips with tzatziki.
• Caprese Skewers: Cherry tomatoes, mozzarella balls, and fresh basil. Drizzle with olive oil and balsamic just before serving. Bonus points if you use a homemade balsamic glaze.
• Dressed-Up Store-Bought Salads: Buy a premade pasta salad or coleslaw and add in some combination of fresh chopped herbs, a squeeze of lemon, extra cherry tomatoes, and crumbled feta.

Drinks and Ice (Underrated, and always appreciated)

• Bring Drinks: Sparkling water, craft sodas, lemonade, iced tea, or a few bottles of wine are always welcome, no matter the occasion, and require zero effort.
• Bring Ice: It sounds basic, and it is, but hosts routinely run out of ice.
• Bring a Cooler: If the host's fridge is going to be overwhelmed (and it almost always is), showing up with a stocked cooler is genuinely helpful.

Dessert Without Baking

• Bakery Desserts: A pie, a tart, or a box of cookies from a quality local bakery beats most homemade options and requires no additional effort.
• Ice Cream and Toppings: A few pints of decent ice cream and a few toppings go a long way at a warm-weather cookout. Bonus points for homemade ice cream, which is super simple and can be made days or weeks ahead.
• Fresh Fruit and Whipped Cream: Strawberries, peaches, and blueberries with whipped cream are summer simplicity at its best.

What to Avoid

• Anything that Requires Reheating: Don't be that person. Bringing something that requires reheating in the oven or on the grill is making work for the host. Don't do it unless specifically asked.
• Mayo-based dishes: Food safety matters, and if the mayonnaise-heavy item is going to be sitting in your car for any length of time outside of a cooler, skip it.
• Overly Complicated Assembled Items: If the item falls apart in the car or needs last-minute fussing, it defeats the purpose of bringing a simple item.

A Quick Tip on Presentation

The single biggest difference between "store-bought contribution" and "thoughtful contribution" is the presentation. That means transferring it to a real platter or bowl before serving. That's it. Plastic clamshells say "minimum effort," whereas the same item on a wooden serving board says "thoughtful effort."

Bottom Line

Bringing something welcome and thoughtful to a warm-weather cookout doesn't mean you need to stand over the stove or turn on the oven. Instead, bring a cheese board, fresh fruit, quality store-bought items that you've elevated through presentation, and the always-appreciated drinks and ice. You don't need to stress over this. And let's be honest, the host will be relieved you haven't brought yet another tray that needs to be reheated in the oven or on the grill.

The post What to Bring to a Cookout When You Don’t Want to Cook appeared first on Living The Gourmet.

Quick Answer

Balance is key. The best sides for grilled chicken work to balance the preparation's smoky, savory character with something fresh, starchy, or bright. Classic pairings include grilled or roasted vegetables, pasta salads, corn on the cob, crisp green salads, rice pilaf, potato salad, and crusty bread. The right choice depends on how the chicken is seasoned, the method of preparation (grill vs griddle) and the season you're cooking in.

Match the Side to the Seasoning

1. Lemon and Herb Chicken: Pairs deliciously with Mediterranean sides such as orzo salad, Greek-style cucumber salad, roasted potatoes with rosemary, or a simple tomato and feta salad.
2. BBQ or Smoky Chicken: Classic American cookout sides such as coleslaw, baked beans, corn on the cob, potato salad, or cornbread.
3. Italian-seasoned Chicken: Tends to pair nicely with pasta salad, caprese salad, garlic bread, or grilled vegetables tossed with olive oil and parmesan.
4. Spicy Chicken or Jerk Chicken: Pairs nicely with cooling, slightly sweet sides such as rice and beans, mango salsa, grilled pineapple, or a cucumber-yogurt salad.

Reliable Vegetable Sides

1. Grilled Vegetables: Since the grill or griddle is already hot, throw on some zucchini, bell peppers, asparagus, or eggplant slices alongside the chicken. Brush the veggies with olive oil, and then season with dried oregano, salt, and pepper. Minimal effort with maximum payoff.
2. Corn on the Cob: Quintessential summer pairing for barbecued chicken. Grilled, boiled, or wrapped in foil with butter and herbs, it all works great.
3. Roasted Vegetables: When grilling isn't an option, pop the veggies in the oven. Go-to options are roasted broccoli, carrots, or Brussels sprouts.
4. Crisp Green Salad: Any bright, leafy greens topped with a light vinaigrette and tossed with crumbled feta are a great option.

Starches that Work

1. Rice Pilaf: Rice flavored with lemons, herbs, and saffron. A great, and fairly simple, alternative to plain rice. Great for soaking up the chicken juices as well.
2. Pasta Salad: Simple and reliable, and always delicious. Pasta salad is always an excellent make-ahead option.
3. Potato Salad: Whether mayo-based or vinegar-based, potato salad is a perennial favorite as a grilled chicken side.
4. Roasted Potatoes: Crisped exterior, tender center, herbs and garlic - a generally foolproof side that's always welcome.
5. Crusty Bread: Sometimes the simplest answer is the best. A simple bakery loaf will get the job done.

Fresh and Bright Options

1. Cucumber Tomato Salad: Light and refreshing, this is a perfect option for warm-weather cookouts. It can be made a day ahead of time and takes just five minutes to prepare.
2. Watermelon and Feta Salad: Pairs perfectly with grilled or barbecued chicken and is a welcome addition to any warm-weather cookout.
3. Coleslaw: A classic side for almost any grilled chicken preparation.
4. Fruit Salad: Simple, light, and refreshing. Great for warm-weather meal prep.

How Many Sides to Serve with Grilled Chicken?

Generally, you really only need one or two, especially if it's for a quick weeknight dinner. If you're prepping a weekend cookout, I'd aim for three or four, with a mix of make-ahead salads and hot sides.

The Bottom Line

The best sides for grilled chicken are those that complement the seasonings, balance the texture, and match the occasion. When in doubt, opt for the tried-and-true favorites like grilled vegetables, seasoned rice, or potatoes, which is a combo that works almost every time with grilled chicken.

The post What Sides Go with Grilled Chicken appeared first on Living The Gourmet.

We're opting for a homemade breadcrumb crust as opposed to the typical pie crust, which we're making from toasted Italian bread blended with Parmesan cheese and olive oil. In addition, we're opting for Cherub tomatoes rather than heirloom tomatoes or Roma tomatoes. Cherubs are small, sweet, and low-moisture. Importantly, they hold their shape and retain more of their sweetness through cooking. The end result is a savory tomato pie that is satisfying yet light, while featuring a delicious mix of savory, rustic, and sweet.

Now, without further introduction, let's make an Italian-style tomato pie.

Savory Tomato Pie Recipe - What to Expect

Taste and Texture

Bright, fresh tomato flavor, with a rich and savory depth, combines to make this tomato pie genuinely crave-worthy without being heavy. The Cherub tomatoes are the star in this tomato pie, and their concentrated sweetness brings a delicious contrast to the otherwise rustic, savory flavor profile. Given that Cherub tomatoes hold their shape through cooking, they create caramelized little bursts of jammy tomato flavor throughout the pie's custard-like filling.

In terms of texture, the Cherub tomatoes are doing a lot of work here as well. Other types of tomato pie rely on larger tomatoes, and the only way to fit larger tomatoes into pies is via slices. Anyone who's ever cut into a beefsteak tomato knows that big, sliced tomatoes release a lot of water. Not only that, but those slices do not hold their shape, thereby releasing even more water through cooking. For most types of crust, this is simply too much moisture. Cherub tomatoes, by contrast, retain their shape and moisture. This means the crust remains crispy and golden brown with a wonderful crunch. A far cry from the (usually) soggy bottom of a traditional tomato pie shell.

Difficulty Level

Beginner Friendly. As far as pies go, this is a very approachable recipe. There's no pie crust to crimp, no blind baking, and no complicated techniques to master when it comes to the filling. The breadcrumb crust is much easier to prepare than a traditional pie dough or even a store-bought pie crust - and I'm serious about that. There's no chilling, no rolling, no need to blind bake - and that's a big deal in terms of time saved and overall ease of prep. The most technical parts of the recipe are sautéing the onion and garlic until fragrant and knowing when the pie is set (the center should be firm and the top golden brown).

Preparation Process and Time

About 90 minutes from start to finish, with only about 25-30 minutes of that being active hands-on work. The rest is hands-off baking time and resting time. We start off by toasting the Italian bread until golden, and we process it with the Parmesan cheese and olive oil into seasoned crumbs. We then press that olive oil, bread, and cheese mixture into a pie dish to form the crust. After that, we sauté the diced onion, chopped garlic, and parsley until the onion turns translucent and the garlic becomes fragrant. Halve the Cherub tomatoes, combine with the sautéed aromatics and the Parmesan cheese, and mix. Then, whisk together the eggs and half-and-half to create the custard. Pour the tomato mixture into the prepared crust, top with the egg mixture, sprinkle on the remaining Parmesan, and finish with a drizzle of olive oil. We then bake for about an hour until the pie is set and the top is golden. After baking, we let it rest for 10-15 minutes before slicing. The rest time is crucial to allow the custard to finish setting.

Pairings

1. Green Salad: I'd recommend a big, leafy green salad, such as our Fried Paneer Salad, which features fried paneer cheese topped over a bed of romaine with assorted berries and sliced vegetables, warm croutons, shavings of Parmesan, and a light vinaigrette pulling it all together. You might also consider a lush salad platter.
2. Roasted Vegetables: Especially grilled summer vegetables, would be delicious.
3. Wine Pairings: Crisp white wines such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay would be delicious. Light reds such as Chianti or Beaujolais pair well if you prefer red.

Savory Tomato Pie Ingredient Checklist

• 20 oz of Cherub tomatoes, halved
  • Star of the Show: The Cherub tomatoes are what make this recipe, due to their ability to hold their shape and moisture through baking. Their natural sweetness is also key to the flavor profile.
  • Lower Moisture: The lower moisture content of the Cherub tomatoes is vital, as it prevents the crust from becoming soggy. We're not making a tomato sauce here; we don't need lots of excess juice.
  • Holding Their Shape: The Cherub tomatoes hold their shape through baking, and this is vital for the texture, as it creates pockets of moisture and sweetness.
  • Fresh Is Key: This recipe needs fresh tomatoes, preferably ripe tomatoes that are still firm to the touch.
  • Substitute: Grape tomatoes, as they are very similar, being small, sweet, and low in moisture. Cherry tomatoes can also work, but have a slightly higher moisture content, so be sure to pat them dry. While this recipe shines with smaller varieties of tomatoes, you can use chopped tomatoes from larger varieties, preferably Roma tomatoes.
• 8 slices of Italian Bread, toasted
  • Day Old: We need the bread to be sturdy, so use either day-old Italian bread or a very crusty Italian bread.
  • Toast It: Toast the slices until slightly golden.
  • Substitutes: Sourdough bread, French bread, ciabatta. Any crusty, hardy bread, really.
• 2 cups Grated Parmesan cheese, divided
  • Fresh is Best: As I'm fond of saying, freshly grated cheese is far superior, as pre-grated cheese leaks moisture, and that moisture is flavor. Also, pre-grated cheeses are packed with anti-caking agents such as cellulose and potato starch.
  • Substitutes: Pecorino Romano, which has a sharper, slightly saltier flavor, would work fine. Grana Padano would also work well, but is slightly milder. You can also omit the parmesan and use mozzarella cheese instead, or even gouda or sharp cheddar cheese - but that's beginning to reach into "different recipe" territory.
• 3-4 tablespoons Olive Oil, divided
  • Quality Matters: We're using olive oil at multiple stages of this recipe, so the flavor of the olive oil will come through. That's why I recommend using a decent-quality extra virgin olive oil.
  • Substitute: I really don't recommend swapping out the olive oil, but if you must, I would recommend a flavor-neutral oil such as avocado oil or unsalted butter.
• 1 Sweet Onion, diced
  • Sweet Onions: Vidalia, Walla Walla, or Maui sweet onions are all great choices and provide natural sweetness without oniony sharpness, which would risk overpowering this recipe.
  • Dice: We want to dice the onions into roughly ¼ inch pieces for even cooking and thorough distribution throughout the filling.
  • Sauté Length: About 5-7 minutes is the sweet spot, over medium heat. The onions need to become translucent and aromatic.
  • Substitute: Yellow onions, which are slightly sharper but will still work well. You can also use white onions, shallots, or green onions/scallions.
• 4 cloves Garlic, chopped
  • Fresh is Essential: For this recipe, fresh garlic is a must as we want the full aromatic depth that only fresh provides. Dried or jarred garlic simply lacks the aromatic punch for today's savory tomato pie.
  • Chop: Roughly chop the garlic into pieces; there's no need for crushing or fine dicing.
  • Substitute: If fresh isn't available, I would opt for garlic powder, about 1 teaspoon.
• ¼ cup Fresh Italian parsley, chopped
  • Flat Leaf: We want standard Italian flat-leaf parsley, not curly-leaf parsley. Curly leaf parsley is rarely used as a garnish due to its lack of flavor and aroma. Italian flat leaf parsley, by contrast, brings herbal brightness and freshness that helps to balance the recipe.
  • Chop Finely: We want to chop the parsley up fine so that it evenly distributes through the recipe.
  • Half a Bunch: This recipe uses about a quarter of a cup, which translates to about half a bunch of parsley.
  • Substitutes: My go-to would be a fresh basil and parsley combination, or fresh oregano (but only about two tablespoons, as it is much stronger than parsley).
• 4 Eggs
  • What Size? For this recipe, I would recommend using large eggs.
  • Essential: Eggs are essential for binding the other ingredients together and for creating the filling's custard-like texture.
  • Whisk: Don't skip the whisk. Whisk the eggs and half-and-half together in a medium bowl until they are well combined, and you start seeing bubbles or froth on the top of the mixture.
  • Room Temperature: I cannot stress enough how using room-temperature eggs is one of the easiest ways to improve your kitchen game. Room-temperature ingredients combine more smoothly and evenly, creating better texture.
  • Substitutes: There are no good substitutes for the eggs. Real eggs are crucial for binding the other ingredients and creating the custard-like texture for the filling.
  • No Egg-Free Version? For an egg-free version, this recipe would need significant revision, such that it would be a different recipe entirely.
• 1 cup Half-and-Half
  • Why Half-and-Half and not Heavy Cream? Half-and-Half is 10-12% fat and creates a lighter, more delicate texture for the custard. Heavy cream (36% fat) would make the filling overly rich and dense.
  • Complements the Tomatoes: The lighter dairy texture works to complement the tomatoes by allowing their natural sweetness to shine through, rather than masking it with excessive richness.
  • Substitute: Whole milk plus 2 tablespoons of heavy cream will give a close approximation of the half-and-half. Evaporated milk will work, but it will change the flavor profile somewhat. Don't use heavy cream on its own; it will make the filling too dense.
• 1 teaspoon Salt
  • Fine: Use a fine-grain salt for this recipe.
  • Balance: Do not omit, as the salt works to balance and complement the sweetness from the tomatoes and the richness of the dairy.
  • The Cheese: I would reduce the salt slightly if you are using a particularly salty cheese.
• 1 teaspoon Coarse-ground black pepper
  • Fresher is Better: Freshly ground black pepper provides superior aromatics, which we really want for this savory tomato pie.
  • White Pepper? I would not recommend using white pepper for this particular recipe, as it would be thoroughly overpowered.
  • Substitute: If freshly ground black pepper is not available, pre-ground will do just fine, but the aromas will be less intense.

Optional Garnish

1. Fresh Basil Leaves or Chopped Scallions
   • Purely for garnish to add a pop of color to the tomato pie.
2. Large Grain Salt
   • A pinch of large grain salt, such as pink Himalaya, for garnish would work beautifully.

Equipment Essentials

• 9-Inch Pie Dish
  • Standard: All we're looking for here is a standard 9-inch pie dish.
  • Material: Glass, ceramic, or metal all work just fine. Preference, really. One upside of glass is that it allows you to see that the bottom of the crust is properly golden brown.
  • Depth: I would recommend about 1 ½ inches deep to contain the filling.
  • Grease It: I suggest lightly greasing the pan with olive oil or covering it with parchment paper.
  • Substitute: A 9-inch tart pan with a removable bottom would be my go-to. You could also use a deep dish pie plate.
• Food Processor
  • Essential: A food processor is essential for processing the toasted bread into breadcrumbs.
  • Substitute: You can use a blender, but it will result in finer crumbs, which are not what we want here for this recipe.
• Medium-Sized Cast-Iron Pan or Skillet
  • For sautéing: We need to sauté the aromatics together to bring out their aromatics for the tomato pie.
  • Cast Iron: I recommend cast iron, as it retains heat well and helps develop the flavor of the aromatics.
  • Substitute: Any heavy-bottomed skillet.
• Medium Bowl (for mixing the filling)
  • Medium Size: The bowl only needs to be large enough to hold the Cherub tomatoes, onions, and Parmesan with room to toss.
  • Material: Glass, stainless steel, or ceramic all work fine.
• Aluminum Foil (optional)
  • For Tenting: If the top of the pie starts browning too early before the center is set, you can lightly tent it with aluminum foil for the last 10-15 minutes of baking.

Frequently Asked Questions

Tomato Pie Recipe: Easy Savory Italian Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Living the Gourmet
• Total Time: 1 hour 15 minutes
• Yield: 8 servings

Print Recipe

Description

Make this easy savory tomato pie with a crispy breadcrumb crust, fresh Cherub tomatoes, and creamy filling. Perfect for summer entertaining.

---

Ingredients

Units USM

• 2 - 10 oz. containers of Cherub Tomatoes, halved
• 8 slices of Italian bread, toasted
• 1 sweet onion, diced
• 4 cloves of garlic, chopped
• 1/4 cup of fresh Italian parsley, chopped
• 2 cups of grated Parmesan cheese, grated
• 1 tsp. salt
• 1 tsp. coarse ground black pepper
• 4 eggs
• 1 cup of half and half cream
• 3-4 tbs. olive oil

---

Instructions

1. Preheat the oven to 350 degrees F.
2. Toast the Italian bread until golden, then place in a food processor with about ¼ cup of grated Parmesan cheese and 1½ tablespoons of olive oil. Blend until crumblike.
3. Press the crumb mixture into a 9-inch pie dish. Set aside.
4. Heat a medium-sized cast iron pan with 1½ tablespoons of olive oil.
5. Add the diced onion, chopped garlic, and chopped parsley to the pan and toss. Cook until the onion becomes transparent and the garlic is fragrant.
6. Add the onion mixture to the halved tomatoes with a cup of the grated Parmesan cheese and toss. Set aside.
7. Beat the eggs with the half and half.
8. Place the tomato mixture into the prepared pie dish and pour the egg mixture on top.
9. Place the remaining grated Parmesan cheese on top, followed by a tablespoon of olive oil.
10. Bake for 50-60 minutes or until a nice golden color is achieved and the pie is set.
11. Let the pie cool for 10-15 minutes before slicing. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Bake
• Cuisine: Italian American

And that's our Tomato Pie Recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

The post Tomato Pie Recipe: Easy Savory Italian Pie appeared first on Living The Gourmet.

This isn't your average BLT. Now, I love the classic combo of bacon, lettuce, and tomato as much as anyone else, but there's also no denying that sometimes you want to switch things up a little - while still sticking to the same, delicious formula that's made us all fall in love with the classic BLT. This is a gourmet, loaded and layered reimagining of the tried-and-true BLT. The secret weapon here is Andria's Barbecue Sauce - a rich, tangy, and perfectly balanced sauce that takes this sandwich from "delicious" to "I'm making this every weekend" territory.

So how exactly is this sandwich so deliciously different from the standard BLT? For starters, we're brushing the bacon with Andria's Barbecue Sauce and then cooking the bacon in the oven until perfectly crispy (more on this process below). Then we layer roasted peppers, provolone, and thinly sliced red onion onto toasted club rolls. This creates a BLT that's sweet and smoky and richly satisfying.

This sandwich is substantial enough to serve as a light summer dinner on the weekend and won't wither under the spotlight if served as the main event to guests at a casual warm-weather get-together. Whether you're hosting friends for lunch or just treating yourself to something special, this BBQ bacon sandwich will deliver every single time. Read on for a printable recipe card, a complete ingredient checklist, a crispy bacon technique guide, and assembly tips.

How to Make the Perfect BBQ Bacon Sandwich

This sandwich can be boiled down to a few key techniques: properly crispy bacon, bread that stands up to the filling, perfectly melted cheese, and an assembly order that prevents sogginess. Here's how we nail each step.

Step 1: Cook the Bacon on a Wire Rack

This is how we achieve restaurant-quality bacon. Preheat the oven to 375 degrees F. Set a wire rack inside a rimmed baking sheet (do NOT skip the baking sheet; otherwise, the bacon grease will drip into the oven elements and burn). The wire rack allows the grease to drip safely - keyword 'safely' - off the bacon as it cooks. If the bacon is allowed to cook in its own grease, it becomes soggy because the fat causes it to steam in its own juices.

Arrange the bacon slices on the wire rack in a single layer (avoid overlapping). Now brush with Andria's Barbecue Sauce. This is the secret trick that will instantly elevate today's sandwich. Brushing the bacon with the sweet and savory BBQ sauce almost 'candies' it for an irresistible result.

Now bake the bacon for 15-20 minutes until it reaches a deep golden brown color and meets your preferred level of crispiness. No flipping required. Thicker bacon takes longer. Check the bacon at the 15-minute mark and continue checking in 2-minute increments. Transfer the bacon to a paper-lined plate to absorb any excess oil. Crispy bacon, no greasy bread.

Step 2: Toast the Club Rolls (optional, but recommended)

This is completely optional and comes down to preference. However, toasting the bun helps guard against a soggy sandwich and also helps ensure that the roll stands up to the ingredients. We start by slicing each club roll horizontally, and then we toast lightly just until golden. I wouldn't recommend toasting past golden; otherwise, the roll will be so toasty that it becomes the overriding texture of the sandwich - which is not what we want for this particular recipe.

💡 Pro-Tip: If the rolls are very soft or have a thin crust, brush the cut sides with olive oil before toasting.

Step 3: Melt the Cheese

Place 4 slices of provolone on the bottom half of each toasted club roll, then return to the oven or toaster oven for 30-60 seconds at 375 degrees F until the cheese is melted. We want the cheese just gooey enough that it acts as an anchor for the rest of the sandwich, but not so melted that it runs everywhere. Basically, the cheese needs to still be firm enough that it acts as a moisture guard for the bread.

Step 4: Assemble the Sandwich

If you've ever wondered why deli sandwiches come out so good - it's in the assembly. No, seriously, there is an art to assembling a sandwich. Even the very best ingredients cannot overcome poor assembly technique.

I recommend layering the sandwich in this sequence: Bottom of the roll, then the melted cheese, then the BBQ-glazed bacon, then the romaine, then the roasted peppers, then the tomato slices, then the red onion, and then we close with the top of the roll.

Why this Assembly Order Works:

• Lettuce Against Cheese: This prevents the BBQ sauce from soaking into the bread.
• Roasted Peppers: These add an irreplaceable smoky-sweet flavor without making the lettuce soggy.
• Bacon in the Middle: This distributes the crunch evenly throughout the sandwich.
• Tomato Above the Bacon: This allows the juices to flow through the other layers of the sandwich rather than directly into the bread.
• Red Onion on Top: Best position for an oniony bite, since it allows the other flavors to meet your taste buds first.
• Finish Technique: Press the sandwich gently on closing, then slice if desired and serve immediately while the cheese is warm and the bacon fresh.

Complete Ingredient Checklist

• 1 lb Bacon
  • Thick Cut or Regular Cut? I strongly recommend using thick-cut bacon, as it provides the ideal balance of crispiness without losing its meaty bite.
  • How many slices? 1 pound of bacon yields approximately 12-16 slices. I recommend 3-5 slices per sandwich.
  • Dry-Cured: Look for dry-cured bacon, as other varieties contain too much added water. Check the packaging.
  • Flavor? Applewood-smoked, hickory-smoked, or maple-cured will all work beautifully and will deliciously complement Andria's Barbecue Sauce.
  • How Crispy? This is a preference. While I recommend cooking the bacon until very crisp but not dry, if you prefer your bacon softer side - go for it. As in most recipes, some things really do come down to preference, and this is one of them.
  • Substitute: Turkey Bacon is probably the most popular substitute. Canadian would also work. Pancetta, however, would be my go-to substitute due to its saltier flavor and overall richer profile. If you want to keep this recipe meatless, you can always opt for your preferred vegetarian bacon.
• 1 cup Andria's Barbecue Sauce
  • Not-So Secret Ingredient: The star of the show, Andria's Barbecue Sauce, transforms today's sandwich from a BLT with a twist into something truly crave-worthy.
  • Balance is Key: Andria's Barbecue Sauce brings sweet and tangy complexity with rich, smoky undertones that deliciously complement the bacon - but it does so without being aggressively sweet or overwhelmingly tangy like some other commercially available barbecue sauces, nor does it drown you in smoke.
  • Side: Serve some of the barbecue sauce on the side for dipping fries, chips, or even the sandwich itself.
• 2 Heirloom Tomatoes, sliced thin
  • Why Heirloom Tomatoes? Heirloom tomatoes bring a mix of substantial bite, a sweeter flavor, and an overall more complex flavor than do regular tomatoes.
  • Ripe, but firm: I recommend choosing tomatoes that are ripe but still firm. Having the tomatoes hold together on the sandwich is key not only for the flavor but also to prevent the tomato from sogging into the sandwich.
  • Substitute: Your tomato of choice, really. I would recommend beefsteak tomatoes, Roma tomatoes, or vine-ripened tomatoes.
• Roasted Peppers
  • Flavor Depth: The roasted peppers are foundational in this recipe by bringing smoky-sweet depth to the sandwich and rich color.
  • Homemade or Store-Bought? If you have a gas range, I would recommend making them homemade by roasting them directly over the flame. Otherwise, I would opt for store-bought.
  • Substitute: Your peppers of choice, or omit them entirely in favor of extra bacon.
• Sliced Provolone Cheese (or your favorite cheese)
  • Why Provolone? A couple of reasons, the primary one being its mild flavor, which complements, rather than competes with, the other ingredients. Provolone also melts really well but without becoming overly gooey. It also brings undeniable Italian-American flair to the sandwich, especially when used alongside the roasted peppers.
  • Can I use a different cheese? Absolutely. The type of cheese is mostly a preference.
  • Substitutes: Use the cheese of your choice, but my go-to alternatives would be mozzarella, pepper jack, smoked gouda, or Jarlsberg.
  • Avoid: I would recommend against crumbly cheeses such as feta, since they don't melt properly. I would also avoid processed American cheese, as it lacks flavor and usually has a distinct, overwhelming quality to it, especially in terms of texture. No hate, I love a good American Cheese grilled cheese as much as the next person, but this is just not a sandwich that plays to its qualities.
• 1 small Red Onion
  • Slice thin: I recommend slicing the onion as thinly as possible. This helps keep the flavor and texture delicate.
  • Why red onion? Red onions are generally the go-to onions for raw or lightly cooked recipes - sandwiches included. It also adds a small pop of color.
  • Substitute: Sweet onions such as Vidalia or Walla Walla would be the ideal substitute, in my opinion. That said, any onion will work. You can, of course, omit entirely.
• Romaine Lettuce
  • Why Romaine? I find that romaine lettuce has a nice crisp texture for sandwiches while also holding up really well. It also brings a subtle-yet-unmissable balance of savory vegetal or herbal flavors.
  • Substitute: Any lettuce. Iceberg would be my go-to; it's crunchier but also milder. Butter lettuce can work, but its more tender texture risks fraying in the sandwich.
• Club Rolls
  • Substantial Structure: Club rolls hold up well even when piled high with fillings. The bready interior and typically thick crust also mean that they hold up well to moisture.
  • Substitute: Ciabatta rolls are a great alternative. Brioche buns can work, but are slightly sweet for this recipe, and unless toasted, they are very sensitive to moisture. Pretzel rolls, Sourdough rolls, or thickly sliced Italian bread all work for this recipe.
  • Avoid: Hot dog buns and hamburger buns, as most varieties are simply too small - though you can of course scall back the fillings to make it work. Avoid white sandwich bread, as it will simply fall apart.

Essential Equipment

• Wire Rack
  • Essential (Sort of): While I strongly recommend using a wire rack to cook the bacon to ensure even, optimal crispiness, cooking the bacon stovetop in a cast iron pan, or directly on a baking sheet, will by no means ruin this recipe.
  • Caution: Do NOT cook the bacon on a wire rack 'unless' you put it in a rimmed baking sheet to catch the fat, which will otherwise drip directly into the oven.
• Rimmed Baking Sheet
  • For the Wire Rack: The rimmed baking sheet is absolutely essential for safely cooking the bacon on the wire rack.
  • Or Making the Bacon: If you don't have a wire rack, you can also cook the bacon directly in the rimmed baking sheet.
• Cutting Board
  • For Cutting (what else?): For slicing the ingredients, you'll need a decent, sturdy cutting board. Personally, I prefer hard maple or walnut. Hardwood is generally considered the gold standard for cutting boards.

Tips for the Best BBQ Bacon Sandwich

1. Achieving Perfectly Crispy Bacon: Don't crowd the wire rack. Give the slices space to crisp evenly. For extra-crispy results, use thick-cut bacon and extend the cooking time to 20-25 minutes. The fat needs time to render fully, so do not try to rush this step.
2. Best Bread Choices: The bread matters perhaps as much as the bacon, since the bread is the deciding factor in texture and how well the sandwich holds together. Club roles are my go-to as they are pretty much the ideal shape and size, and they hold together amazingly well. Other great choices include brioche buns, ciabatta, or potato rolls. Avoid sandwich bread for this recipe. Regardless of the bread you choose, I recommend toasting.
3. Keeping the Bacon Crispy: Add the bacon as one of the last components, just before serving. If you're making these sandwiches ahead, keep the bacon separate until ready to eat. The lettuce barrier between the cheese and the moist ingredients also helps to prevent the moisture from soaking through into the bacon.
4. Cheese Melting Guidelines: For provolone, 375°F for 30-60 seconds is the sweet spot for this recipe. Any hotter or longer would make the cheese much too liquid. If using a harder cheese, like aged cheddar, add an extra 30 seconds. We want the cheese soft, not running off the bread.

BBQ Bacon Sandwich with Roasted Peppers and Provolone

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 4

Print Recipe

Description

The classic BLT is getting a makeover with BBQ glazed bacon, melted provolone, and roasted peppers for a hearty, summer sandwich!

---

Ingredients

Units USM

• 1 lb bacon
• 1 cup Andria's Barbecue Sauce
• 2 heirloom tomatoes, sliced thin
• Roasted peppers, homemade or store-bought (will link to our recipe)
• Sliced provolone cheese, or your favorite cheese
• 1 small red onion, sliced thin
• Romaine lettuce
• 4 club rolls, or your favorite sandwich bread

---

Instructions

1. Preheat oven to 375 degrees F. Arrange bacon slices on a wire rack placed over a baking sheet; this will allow the fat to drain as it cooks.
2. Cook until bacon is golden and crisp, about 15-20 minutes, depending on the range of your oven.
3. Remove and transfer to a paper-lined plate to absorb the excess oil.
4. Slice the club rolls in half and toast lightly.

Assembly:

1. Place 4 slices of cheese on the roll and melt.
2. Layer with lettuce, roasted peppers, bacon, tomato, and onion.
3. Serve and enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Cuisine: American

And that's our BBQ Bacon Sandwich with Roasted Peppers and Provolone! If you enjoyed today's recipe or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you. And, as always, be sure to try out Andria's line of sauces and salad dressing! I promise you won't be disappointed.

Happy Cooking!

The post BBQ Bacon Sandwich with Roasted Peppers and Provolone appeared first on Living The Gourmet.