What?! An actual post?! That's right folks. There have been a couple of times in this pregnancy where I have cooked... unfortunately the other times it's been something I've already blogged about or I was just too hungry to remember to stop for a second and take a picture. Hopefully after these babies arrive and stop feeding off my brain cells I will make a return to cooking!
For Mother's Day this year Patrick got us reservations at The Lady & Sons, Paula Deen's restaurant in Savannah (we live nearby). There were a couple of things we tried that were SO GOOD-this being one of them! You'd think by the picture and the measurements that the cheese mixture on top would be too much-but it was actually fine because of how tomato-y it is. It could actually stand to have more crust to it, in my opinion-I think when I make it next time with Paula's crust recipe I'll roll the crust a bit thicker.
4 tomatoes, peeled and sliced (I used 2-but mine were MASSIVE)
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell (or use Paula Deen's pie crust recipe, which I highly recommend-recipe at the bottom. I didn't have time to this day but will for SURE next time, as it made an amazing crust for an apple pie I made last year!)
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Paula's Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1⁄2 cup ice water
In a large mixing bowl,sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Yield: 2 (9-inch) pie crusts