Monday, April 29, 2013

The Rochester Public Market cookbook

Michael and Marisa gave me this cookbook as a gift.  When I opened the package, I was dumbfounded.  What?  A Rochester cookbook that I didn't know about?  No way!


You can click on any picture for a better view

If you have spent any time at all in Rochester, you know about the Public Market dating back to the early 1900s.  On any given Saturday morning during the growing season, folks from every walk of life make their way to the Public Market to get fresh produce, cheese, fresh fish, fresh cut flowers, and other novelties at the Public Market.  It is a colorful atmosphere.  The food vendors, the "Bonana, Bonana, Bonana" man, a diverse clientele and lots of other sights to take in.



Here is one of many wonderful recipes from this book.

Tomato Basil Tart

1 prepared pie crust
1 1/2 cups mozzarella cheese, shredded, divided
4 tomatoes
1 cup fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground pepper

Preheat oven to 375 degrees.

Place pie crust in a 9 inch pie pan and pinch the edges.  Bake for 10 minutes.

Sprinkle with half of the mozzarella cheese.  Cool while preparing other ingredients.

Slice tomatoes and place on top of the melted cheese.

Chop basil leaves and garlic, either in a food processor or with a knife.  Sprinkle over tomatoes.

In a bowl, combine remaining mozzarella, mayonnaise, Parmesan, and pepper.  Spoon over basil layer, spreading evenly.

Bake uncovered until bubbly (about 35 minutes).  Cool slightly and serve.

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