Comments on: romaine pesto and egg-stuffed tomatoes http://smittenkitchen.com/2006/09/like-the-lettuce/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennifer http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-941871 Jennifer Sat, 24 Sep 2011 16:59:53 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-941871 Just made these and they were delicious, although my oven took a tad longer. I was skeptical of the "lettuce pesto" but omg it worked great. It was more subtle than basil but I like my breakfast more toned down. :) Just made these and they were delicious, although my oven took a tad longer. I was skeptical of the “lettuce pesto” but omg it worked great. It was more subtle than basil but I like my breakfast more toned down. :)

]]> By: Liz http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-928796 Liz Mon, 19 Sep 2011 13:48:43 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-928796 the romaine WORKED. It was delicious. Can't wait to try these stuffed tomatoes. :) - Liz the romaine WORKED. It was delicious. Can’t wait to try these stuffed tomatoes. :) – Liz

]]> By: Liz http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-927472 Liz Mon, 19 Sep 2011 00:31:39 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-927472 So... I'm about to make this: http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Mushrooms-and-Spinach-490, but I don't have any spinach, I'm using Romaine. Mostly because of this recipe of yours (which I haven't had a chance to try yet, but soon, very soon) and because of this (my vegetable delivery goddess): http://www.washingtonsgreengrocer.com/blog/week-september-12-2011.htm - where she says "it's easy to forget that Romaine is a dark, leafy green, not just something for your salad bowl". I'll let you know how it turns out! So… I’m about to make this: http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Mushrooms-and-Spinach-490, but I don’t have any spinach, I’m using Romaine. Mostly because of this recipe of yours (which I haven’t had a chance to try yet, but soon, very soon) and because of this (my vegetable delivery goddess): http://www.washingtonsgreengrocer.com/blog/week-september-12-2011.htm – where she says “it’s easy to forget that Romaine is a dark, leafy green, not just something for your salad bowl”. I’ll let you know how it turns out!

]]> By: nicole http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-782708 nicole Thu, 14 Jul 2011 10:42:38 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-782708 Made this last night and it was fantastic! I used a fruit baller to take out the inside of the tomatoes and it worked perfectly. The tomatoes weren't the best, but this was still really good. Thinking of trying it with bell peppers - anyone done this? Also, any ideas for the inside of the tomatoes? Made this last night and it was fantastic! I used a fruit baller to take out the inside of the tomatoes and it worked perfectly. The tomatoes weren’t the best, but this was still really good. Thinking of trying it with bell peppers – anyone done this? Also, any ideas for the inside of the tomatoes?

]]> By: MontyP http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-781900 MontyP Thu, 14 Jul 2011 00:15:18 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-781900 A friend told me about your site, I was browsing through recipes and saw this earlier today... I already made it, and ate it!!!! SUPER! Just a note, going to the original site where this was "adapted" from, looking over that recipe actually gives a disclaimer that the eggs aren't fully cooked, which you don't mentioned and I think you should. The whites were pretty runny, but the yolk wasn't, optimally I'd like the opposite. Thank you! A friend told me about your site, I was browsing through recipes and saw this earlier today… I already made it, and ate it!!!! SUPER!

Just a note, going to the original site where this was “adapted” from, looking over that recipe actually gives a disclaimer that the eggs aren’t fully cooked, which you don’t mentioned and I think you should. The whites were pretty runny, but the yolk wasn’t, optimally I’d like the opposite.

Thank you!

]]> By: Betsy http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-590739 Betsy Mon, 21 Feb 2011 21:55:03 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-590739 Thinking of the same ol' things for dinner tonight -- instead, I'm trying this. Finally I can be excited again! Thinking of the same ol’ things for dinner tonight — instead, I’m trying this. Finally I can be excited again!

]]> By: Selletson http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-586196 Selletson Fri, 11 Feb 2011 16:48:28 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-586196 Just wondering how this would work with green tomatoes. Anyone try that before. I do love tomatoes with eggs and this looks wonderful. Just wondering how this would work with green tomatoes. Anyone try that before. I do love tomatoes with eggs and this looks wonderful.

]]> By: JDV http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-565538 JDV Sat, 29 Jan 2011 19:10:33 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-565538 How would pecorino work instead of parmesan? How would pecorino work instead of parmesan?

]]> By: Amy M D http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-558444 Amy M D Sun, 16 Jan 2011 17:26:26 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-558444 A colleague at work and I were just bemoaning the fact that it is NOT tomato season here in Ohio and now I see this recipe. How can you make it in winter? Are the pale tomatoes in the grocery up to the task? I would love this for a book club dinner. We're reading Breakfast at Tiffany's and I joked that I'd be serving breakfast, of course. Problem is, most of the members are watching their carbs, so no pancakes, biscuits, french toast, etc. A colleague at work and I were just bemoaning the fact that it is NOT tomato season here in Ohio and now I see this recipe. How can you make it in winter? Are the pale tomatoes in the grocery up to the task? I would love this for a book club dinner. We’re reading Breakfast at Tiffany’s and I joked that I’d be serving breakfast, of course. Problem is, most of the members are watching their carbs, so no pancakes, biscuits, french toast, etc.

]]> By: Tricia in Monaville http://smittenkitchen.com/2006/09/like-the-lettuce/#comment-507886 Tricia in Monaville Tue, 28 Dec 2010 14:40:34 +0000 http://smittenkitchen.com/2006/09/like-the-lettuce#comment-507886 Being fundamentally unable to follow any recipe exactly as written, and also highly suspicious of pesto made with romaine, I changed this up a bit. Okay, a lot. I sauteed some red and green bell pepper, onion and jalapeno and put a healthy Tbsp of that in the bottom of the tomato, added another Tbsp of shredded jalapeno jack cheese, then the egg on top. How will I ever eat another egg without it being baked in a tomato? Bet you cilantro pesto (thanks Paige!) is delicious too. My daughter made cilantro pesto with pecans and it was good on every-dang-thing including pizza crust. Being fundamentally unable to follow any recipe exactly as written, and also highly suspicious of pesto made with romaine, I changed this up a bit. Okay, a lot. I sauteed some red and green bell pepper, onion and jalapeno and put a healthy Tbsp of that in the bottom of the tomato, added another Tbsp of shredded jalapeno jack cheese, then the egg on top. How will I ever eat another egg without it being baked in a tomato? Bet you cilantro pesto (thanks Paige!) is delicious too. My daughter made cilantro pesto with pecans and it was good on every-dang-thing including pizza crust.

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