Shaun and I took our first stab at integrating some creative media to the cooking process. If you haven’t checked out our short video yet, visit our blog at www.happyolks.com or at http://vimeo.com/13391828. This recipe was inspired by the two lovely heirloom tomatoes that we’ve had on the kitchen table, ripening to perfection, for the past few days and some micro-basil that I picked up at the North Park Farmers Market yesterday. I went looking for ‘regular’ basil, but a friendly representative from Suzie’s Farms encouraged me to try the mini version and I must say, what a treat! I had honestly never seen or tried anything like it before, and I encourage you to be on the look-out!
This recipe is honestly so easy. It has all the qualities of a fancy expensive restaurant entree, but is even better when you have the freedom to stuff it with what you really love. - Happyolks —Happyolks
Test Kitchen Notes
This is a versatile and delicious seasonal recipe: The soft, warmed goat cheese oozing into the flavorful stuffing is a divine combination. It is simple to make (I used a melon ball scoop to hollow out the tomatoes, very easy!), bakes for only 10 minutes, and makes a lovely presentation. The uncomplicated preparation suggests additional variations: mushrooms or fennel in the stuffing, rosemary and thyme with or without the basil, and rice or quinoa in place of the couscous. (I used a mixture of brown and white rice to make a gluten-free version for my husband.) - Apple Annie —The Editors
plain cous cous
beefy heirloom tomatoes
large summer squash, grated
bunch of rainbow chard, deveined and finely chopped (or) 2 cups packe spinach, chopped
Preheat oven to 300 degrees. In a medium sized pot, bring 2 cups of water and 1 cup of cous cous to a boil. Reduce heat to low and let simmer uncovered for 8 minutes. Check frequently that the cous cous is not sticking to the bottom of the pan, stirring when necessary. Remove from heat, add a little water and olive oil, and let sit covered for 4 minutes.
On low heat, begin to saute the onions and garlic in the olive oil and balsamic vinegar. After a few minutes add the chard, squash, olives, basil and pine nuts if you’re using them. Grind in a little salt and pepper. Stir slowly to coat, do not let the contents start to “sizzle.”
Add cous cous to the veggie mixture and stir to coat. Cover and let sit over low heat while you prepare the tomatoes.
To see a demonstration on how to carve out the tomatoes, visit www.happyolks.com. -- shameless advertising :) :)
Bring tomatoes and stuffing to the same work surface, and gently spoon in mix until about 3/4 full. Add a small dollop of the chevre, then add another heaping scoop of the stuffing to fill and cover the top opening.
Sprinkle with fresh basil and a little salt. Bake for 10 minutes at 300 degrees in the middle rack of your oven. Serve immediately, and enjoy, and be happy!