I spent a lot of Monday trying to find out how to change my DVD player to an all region machine. I thought I had found the way from Philips last time but I think I was wrong. They kept sending me to different numbers (glad they were all 800s) including twice to a number which led me to a company selling Life Alert. (No I didn't call the number twice!!). In the end I went back to the internet and finally found a Region hack for my player. I can finally play my Region 2 DVDs again, including Brigadoon which I haven't even played yet. I thought I did something different last time but I remember now. This time I have printed it out and attached it to the Philips books in case I need it again.
I fell for Amazon Prime Day and have bought a smallish laptop for a good price. It arrives tomorrow. All my tech is ancient so I thought I would get at least a modern laptop.
Monday night - I have just finished watching Brigadoon which was as good as I remembered. I am so glad I got the Region fixed although it seems like I have to do that every time I play a Region 2 movie. Matt didn't enjoy it and went to bed. Pity. I always loved Cyd Charisse and with Gene Kelly one couldn't go wrong.
This recipe is from the same source as yesterday, lots of lovely tomato recipes. I love goat cheese, if you don't no doubt ricotta would work.
Oven-Roasted Tomatoes Stuffed with Goat Cheese
For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese
filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread.
12 medium tomatoes (3 pounds)
1 2/3 lbs fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 Tbs finely chopped basil
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup extra-virgin olive oil
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
Servings: 12
Source: Food & Wine
Have a great day
I fell for Amazon Prime Day and have bought a smallish laptop for a good price. It arrives tomorrow. All my tech is ancient so I thought I would get at least a modern laptop.
Monday night - I have just finished watching Brigadoon which was as good as I remembered. I am so glad I got the Region fixed although it seems like I have to do that every time I play a Region 2 movie. Matt didn't enjoy it and went to bed. Pity. I always loved Cyd Charisse and with Gene Kelly one couldn't go wrong.
This recipe is from the same source as yesterday, lots of lovely tomato recipes. I love goat cheese, if you don't no doubt ricotta would work.
Oven-Roasted Tomatoes Stuffed with Goat Cheese
For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese
12 medium tomatoes (3 pounds)
1 2/3 lbs fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 Tbs finely chopped basil
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup extra-virgin olive oil
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
Servings: 12
Source: Food & Wine
Have a great day
I'm glad you got yourself a new laptop. You deserve it. I got me a small one and I love it. Caleb has borrowed for traveling it because it's so much easier to pack around.
ReplyDeleteMy mom made stuffed tomatoes once and I refused to even try them. I think I was a bit of a brat in my pre-teens.
I don't think Matt will be too happy with me though Liz.
DeleteOnce? We have had stuffed tomatoes many times with different stuffings.
Lovely recipe Jo - enjoy your new laptop :)
ReplyDeleteThanks Fil.
DeleteMy husband keeps pushing me to get a new laptop. Our is ancient but other than a little slow, it still works great.
ReplyDeleteNow is the time Diane, with Amazon Prime under way.
DeleteHi Jo - glad you're getting the techie stuff sorted ... now-a-days I'm always challenged with it ... but get there eventually! or quickly as this morning as I had a talk to give and needed to get the slides out for the powerpoint presentation in quarter of an hour ... luck was on my side.
ReplyDeleteI love tomatoes ... especially sliced with parmesan cheese crisped on top ... but love goats cheese, and also just plain bakes tomato halves are delicious with fish pie!
Cheers Hilary
I know what you mean about the techie stuff Hilary. Used to be very good at it but have fallen behind somewhat.
DeleteMe too, especially grilled as you say. Have the ingredients for this now so will give it a go.
Glad you got the DVD working and saw the film which I love. When are you coming this way to see the play? Maybe we can meet for lunch:) The tomato recipe looks good
ReplyDeleteYes, it's one of my favourites Birgit. Not sure I can make it to your neck of the woods. Someone to be with Matt is the problem.
Delete