Baked Eggs in Stewed Tomatoes with Caramelized Leeks

I feel like a kid in a Disney store when I visit a gourmet food store. I browse up and down each aisle, touching everything that intrigues me, smelling the fresh fruits and vegetables, ogling over coconut ice cream donned in pretty packaging, imaging how it would feel running my dessert spoon over the smooth, white cream. I don't necessary buy much, but in the odd time that I do, I go home with a box of fancy tea or a chocolate bar that I haven't tried yet. 

A few weeks ago, I got a chance to check out Chef Mark McEwan's grocery store, McEwan at Shops on Don Mills. It was fantastic and I spent more than an hour there, I even texted my friend and food-lover, Lisa, in all-caps, "OMGTHIS PLACEISAMAZING!" I kept thinking of scenes from Top Chef Canada, when contestants would scramble around the store looking for ingredients, and I must admit, it was pretty cool to stand in the same spot as those talented chefs. There was a dizzying array of glistening meats, fish and fresh produce along the perimeter of the store, a selection of fine cheeses and charcuterie and ready-made sandwiches and hot meals to purchase for a quick meal. The towering display of chocolate and fruity tarts keep beckoning my name too. 

Along the back wall of the store was a variety of McEwan's Own food products made in-store including pizza sauce, pizzas, pies, and soups. I went home with jars of stewed tomatoes seasoned with olive oil, sea salt and bay leaves. My assignment was to feature McEwan's Own food products in a seasonal dish. I decided on these baked eggs, having made something similar years ago and really enjoying them (save for the part when I burnt my tongue). 

 

This dish is easy peasy and can be prepared in less than 30 minutes. You start by slowly cooking the leeks in butter, allowing it to soften until it smells like onion heaven. Butter your ramekins, pour in dollops of the stewed tomatoes, leaving some room to add more ingredients, throw in the leeks, crack an egg into the tomatoes. It takes about 15 minutes to bake the eggs and meanwhile, you can make the garlic Parmesan toasts, which is basically rubbing some raw garlic on thick, crusty bread, sprinkling fresh Parmesan cheese over it and then broiling it until the cheese melts and begins to bubble.

I love having bread that serves as both food and a vehicle to pick up thick chunky sauces or soups. The bread is buttery and salty, contrasting nicely with the sweet tomatoes. It's warm and comforting too, which is exactly what I need now that winter is just around the corner.

McEwan is located at 38 Karl Fraser Road Toronto, M3C 0H7. T: 416-444-6262.

Thanks to The McEwan Group for the fun grocery experience! 

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Leek and Bacon Tart

My mom and I have a deal. Once a week, I make dinner. Usually it’s Sunday when I have the time to ponder over what I want to eat. It usually begins with what my tastebuds are craving, or sometimes I zero-in on a single ingredient and the meal gets planned around that. In this case, I had the sudden urge for leeks. I don’t usually cook with them, but I’m a sucker for their silky texture when they get caramelized.

I always have a mental idea what to make, though it’s usually not concrete till I get to the grocery store and see what options I have. This week it was pretty easy, I knew I wanted something handheld and crispy and a tart seemed like a good choice. As most of my recipe searching goes, I Google recipe ideas and keep clicking till I find something that hinges between simple and interesting. This tart seemed only a natural pairing and the best part, it calls for only a handful of ingredients and is easily customized to whatever you like. 

I cooked down the leeks with bacon, infusing the green and white ribbons with salty meat, layered it over puff pastry, sprinkled it with cheese and added more bacon so that it would crisp and curl in the oven. I’d add fresh thyme if I had any on hand too.  My oh my, was it deliiiicious.

This past weekend, Milos, a good friend of mine from Montreal was visiting and what better way to welcome someone than with a lovely dinner? I made a different version of this tart using caramelized onions, cheddar cheese and cherry tomatoes, serving it with roasted zucchini and mustard salmon. Everything disappeared quickly, a testament to how tasty it was, even though the tomatoes made the tart soggy. Next time I’d roast them first, releasing their juices before adding them to the tart. My mom preferred the leek and bacon version, but continued to tear off just the edges of the tomato tart despite my encouragement to take the whole slice.

Milos was eager to recreate the tomato-based tart with his girlfriend back home, and asked what other ingredients he could use. I haven’t tried it before, but I’d suggest spreading the pastry with pesto, sundried tomato paste, tapenade, or goat cheese, and topping it with sautéed vegetables (as long as they’re not too soggy) would be equally wonderful. If you find someone who dislikes crispy, cheesy, vegetable-y eat-with-your-hands food, let me know and I’ll gladly have their portion.

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