Recipe(tried): Three new recipes tried over the weekend!

This weekend I had my kids and my sister and her new boyfriend over for dinner and I tried a few recipes that went over very well. I thought that I would share them. In the first one, I used some large Roma tomatoes that I got from Costco and I found that it took over three hours to roast them versus the two hours given in the recipe. They would be great used on a sandwich also.

I hope that you enjoy these as much as we did.

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ROASTED TOMATO CAPRESE SALAD
Source: Barefoot Contessa Back to Basics
Makes 6 servings

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

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SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE
Makes 6 servings

2 lbs red potatoes, thinly sliced
4 tablespoons butter, divided use
1 cup grated Gruyere
1 1/4 cups heavy (whipping) cream
1/2 cup milk
Black pepper (to taste)

Slice the potatoes into 1/8 inch slice.

Place potatoes in bowl and cover with cold water. Let soak for at least an hour. (I sliced them into a bowl of cold water the day before and kept them overnight in the refrigerator.)

WHEN READY TO COOK:
Heat oven to 300 degrees F. Using 1 tablespoon of the butter coat the bottom and sides of a 10 inch, 2-inch deep casserole.

Drain potatoes well and pat dry. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.

Heat the cream, VERY GENTLY. Do not boil. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway. Add milk if needed.

Bake for 1 1/2 hours until top is lightly browned. The cream should have absorbed into the potatoes, which should be tender, not mushy. Remove from oven and let sit for 10 minutes, loosely covered.

NOTE:
There is no salt in this recipe (I'm sure because of the cheese) but I think that next time I would add a very small amount.

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CUCUMBER, WATERMELON AND FETA SALAD
Makes 6 servings

1⁄2 English cucumber
1 seedless watermelon wedge, 4 to 5 inches (10 to 12 cm) wide
1 tbsp (15 mL) red wine vinegar
1 small garlic clove, minced
3 tbsp (45 mL) olive oil
1⁄4 tsp (1 mL) each salt and pepper
1⁄4 cup (50 mL) shredded mint leaves
1⁄3 cup (75 mL) crumbled feta cheese

There is no need to seed or peel cucumber. (I didn't peel it on Saturday but think I would try peeling it next time). Slice cucumber lengthwise, then again lengthwise. Finally cut crosswise into chunks, about 1 inch (2.5 cm) in size. Cut watermelon into the same size chunks as cucumber. Place both in a large bowl and toss.

Whisk vinegar with garlic, oil, salt and pepper. Drizzle over watermelon mixture and stir. Add mint and feta and gently toss. Tumble onto a platter and serve at room temperature.

NOTES:
- I cut the watermelon and cucumber ahead of time and mixed the cheese and dressing in right before serving. I drained the liquid from the cucumber and watermelon that had formed in the bowl before adding dressing and cheese.
- I didn't add the mint on Saturday because I forgot to get it but will try it next time.