Hearts Of Palm With Herb Pastry Spicy Tomato Sauce Recipes

HEARTS OF PALM PARM

Hearts of Palm Parm image

Our chopped challenge this week was hearts of palm. Instead of adding it to a salad, we paired it with a hearty, savory tomato sauce, where it took on pasta's best characteristics. Chopped Basket Ingredient: Hearts of Palm

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

Three 14-ounce cans whole hearts of palm, drained
Kosher salt
1/2 cup extra-virgin olive oil
1 large yellow onion, 1/4-inch dice
6 cloves garlic, minced
One 28-ounce can crushed tomatoes
One 14-ounce can diced tomatoes
Pinch crushed red pepper flakes
1 1/2 teaspoons fish sauce, optional
1 1/4 cups finely grated Parmesan (about 3 ounces)
Hand-torn fresh basil leaves, for garnish
1 1/2 cups quick-cooking polenta, cooked according to the package directions, warm

Steps:

Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

TOMATO, ONION AND HEARTS OF PALM SALAD

Tomato, Onion and Hearts of Palm Salad image

Provided by Liza Davies

Categories Salad Onion Tomato Side No-Cook Picnic Vegetarian Quick & Easy Low/No Sugar Fall Summer Healthy Vegan Bon Appétit New Jersey

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
3 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons white wine vinegar
1 pound plum tomatoes, cut into wedges
1 14-ounce can hearts of palm, drained, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced

Steps:

Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.

HEARTS OF PALM WITH HERB PASTRY & SPICY TOMATO SAUCE

Hearts of Palm With Herb Pastry & Spicy Tomato Sauce image

This can be served hot or cold. You can use a prepared pie crust or make your own using the recipe below.

Provided by Susan 2

Categories Vegetable

Time 2h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 30

Ingredients

2 cups flour
1/4 teaspoon salt
1 teaspoon cayenne pepper
4 ounces butter, chopped
1 ounce shortening
2 tablespoons chopped fresh oregano
4 tablespoons chopped parsley
6 tablespoons very cold water
1 ounce butter
2 (14 ounce) cans hearts of palm, drained & cut into 1 inch pieces
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2 eggs
2 egg yolks
1/2 pint half-and-half
salt and pepper
3 tablespoons parmesan cheese
13 ounces chopped tomatoes
3 tablespoons sunflower oil
2 hot red chili peppers, seeded & chopped
2 garlic cloves, mashed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch cayenne pepper
1 pinch paprika
1 tablespoon tomato puree
3 tablespoons chopped parsley
4 spring onions, chopped
1/2 teaspoon sugar
salt & pepper

Steps:

For Pastry: Sift flour w/ salt & cayenne pepper; Rub in butter & shortening until mixture resembles breadcrumbs; Stir in herbs & mix well.
Add cold water and mix to a firm dough,first with knife, then with hand; Add more water, if necessary.
Wrap and chill for 30 minutes before using; Heat oven to 400° F; Roll out pastry, line 11 inch flan ring or pie dish & chill. Bake pastry (prick & weigh down with wax paper & beans) 15 mins, then bake another 5 minutes Cool slightly, lower oven temp to 350.
For filling: Melt butter, add hearts of palm, parsley & oregano & cook over medium heat 5 minutes; Set aside to cool slightly.
Mix eggs, yolks and 1/2 & 1/2; Season with salt & pepper. Spoon hearts of palm mixture onto pastry, sprinkle with cheese & pour liquid over top. Bake until set, 25 mins; Cool for 10 mins before transferring to serving dish.
For sauce: Mix all ingredients in large sauce pan & gently bring to a boil; Season with salt & pepper, reduce heat & cook uncovered 30 minutes. Serve sauce warm (on the side).
Serve hot or cold.

Nutrition Facts : Calories 593.8, Fat 40.7, SaturatedFat 18.8, Cholesterol 201.3, Sodium 888.7, Carbohydrate 46.6, Fiber 6.3, Sugar 3.6, Protein 14.3

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