Seamus Mullens Pan Con Tomate Recipes

SEAMUS MULLEN'S PAN CON TOMATE

Seamus Mullen's Pan Con Tomate image

Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.

Provided by Sam Sifton

Categories easy, quick, appetizer

Time 15m

Yield Serves4-6

Number Of Ingredients 7

Ingredients

2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste

Steps:

Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
Toast or grill the bread until it is lightly charred.
Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams

PAN CON TOMATE

Pan Con Tomate image

Provided by Valerie Bertinelli

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 1/2-inch-thick slices crusty bread
2 very ripe, good quality tomatoes
1 clove garlic, peeled
Kosher salt
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil plus more for drizzling
Flaky sea salt

Steps:

Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.

SHEPHERD'S PIE

Shepherd's Pie image

Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.

Provided by Seamus Mullen

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 pounds Yukon gold potatoes, peeled and quartered
3 tablespoons kosher salt
1 dried chili pepper
2 bay leaves
2 tablespoons unsalted butter
Zest of 1 lemon
2 tablespoons grated fresh horseradish
2 tablespoons extra-virgin olive oil
1 cup grated sharp Cheddar, preferably Cabot Clothbound
Salt and freshly ground pepper
1 Spanish onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
1 celery root, peeled and diced
2 tablespoons minced rosemary
2 sprigs thyme, leaves minced
2 cloves garlic, minced
1 pound ground lamb
1/4 cup olive oil
1 teaspoon mustard seed
1 teaspoon coriander seed
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons chopped parsley
2 tablespoons chopped mint
extra-virgin olive oil

Steps:

Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
While the dish is baking, chop the parsley and mint for garnish.
Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.

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