What was going to be a nice column about how much I love the X-Men and how excited I am about the new film, X-Men: Days of Future Past has turned into a long rant about how little respect I have for Channing Tatum.
Oh well, whatcha gonna do?
The main point is, I made some amazing X-Men themed recipes for your premiere night! Loving the dynamic that Magneto and Mystique bring to the films, I’ve decided to do something unheard of for me… root for the “bad” guys.
This week, I made a Magnetomato Pie. A savory tomato pie with red and purple tomatoes (and some yellow), caramelized onions, fresh basil and lots of cheese baked into a flaky pie crust. For some sweetness, the Mystiquecicles are a naturally blue frozen concoction that are worth shape-shifting for.
Editor’s Note: Below are the recipes as they appeared on HoboTrashcan.com.
1 prepared pie crust (recipe here or from frozen and thawed)
12 oz heirloom tomatoes, sliced
1 tsp coarse kosher salt
1 vidalia onion, thinly sliced
2 tbsp butter
3 cloves garlic, minced
a handful of fresh basil leaves (about a cup)
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
1 cup shredded fontina
1 cup shredded gruyere
1/2 cup mayo
drizzle of olive oil
salt and pepper
Place sliced tomatoes in a colander and sprinkle kosher salt over the top. Place on a plate and set aside. You want to drain some of the moisture from them. Leave them set for about a half hour, then toss to readjust. Let them set another half hour.
Preheat oven to 375°F.
Melt butter, over medium heat, in a large skillet. Add in onions and garlic. Cook until onions have caramelized, around 10 minutes.
In the meantime, place the pie crust in a small casserole dish or a pie plate.
In a small bowl, mix together mayo, shredded cheeses, thyme and parsley. Spread on the bottom of the uncooked pie crust.
When onions are done cooking, spread them on top of the cheese mixture. Put a layer of basil leaves on top, followed by the sliced tomatoes. Sprinkle with salt and pepper and liberally drizzle with olive oil.
Bake in oven, about 35 minutes, until pie crust is gold and crispy and tomatoes are slightly shriveled and yummy.
1/4 cup Hpnotiq
1/2 cup coconut water
1/4 cup coconut cream
1 cup pineapple juice
1 cup frozen blueberries
2 tbsp sugar
In a small saucepan, combine blueberries and sugar. Heat over medium heat for 7-10 minutes, crushing blueberries with the back of a wooden spoon as you stir. Mixture will become liquidy. Remove from heat and let cool. Mixture will become gelatinous.
In a blender, combine blueberry mixture with the rest of the ingredients. Liquify until fairly smooth and blue (you’ll have remaining blueberry chunkles).
Pour into popsicle molds and freeze.