![]() Allow it to cool to close to room temperature. Season the dressing with salt and pepper. Immediately whisk in the vinegar, lime juice and agave nectar. Strain the oil through a fine sieve into a heatproof bowl reserve the almonds for the salad. In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about 7 minutes. TOMATO AND CUCUMBER SALAD WITH ALMOND VINAIGRETTE I adapted the original recipe to include Neo, the single cucumber produced in our backyard. I had never sautéed nuts to add flavor to a vinaigrette, and was amazed by the outcome. But this recipe from a recent issue of Food and Wine, is definitely worth talking about. A little bit of slicing and dicing, a drizzle of olive oil, lemon juice, salt, and nothing else. The salads we make at home are so simple that they never make it to the blog. TWO YEARS AGO: Star-Shaped Chocolate Brioche BreadįIVE YEARS AGO: Five Grain Sourdough Bread ONE YEAR AGO: Cream Cheese Mini-Pancakes with Smoked Salmon Is that sexy or what?ĭinner is served: Turkey Portobello Burgers, avocados, Have you ever had baked ricotta? Here is a recipe for you, just to make things easier. Both Phil and I loved these tomatoes, the resulting texture is wonderful! The dressing, instead of slipping off the tomato skin, permeates delicately through its flesh. I also envision them served over crostini, a nice smear of ricotta underneath, maybe even baked ricotta. Grab a toothpick, pop one of these naked cuties in your mouth, repeat. If you have a dinner party, these would be amazing as appetizers. Pour over the tomatoes, cover with plastic and leave at room temperature until serving time.Ĭomments: I will not lie to you, peeling small tomatoes is a labor of love. ![]() Whisk the olive oil, vinegar, thyme (or another herb of your choice), salt and pepper. It is good for you.Īdd them to a small bowl. The moment the skin starts to curl up, remove them quickly and dump them in ice water until cold.Ĭarefully peel off the skin, one by one. Make two very small and not too deep incisions in each grape tomato on the side opposite of the stem.ĭrop them in salted boiling water for just a few seconds. White balsamic vinegar (or regular balsamic, or sherry vinegar) However, gorgeous grape tomatoes said hello to me, so I asked “do you mind if I take your clothes off?” I made a beeline for the fresh produce stand. We landed back in town, and stopped at the grocery store on our way home. I read his post while we were away in Portland. ![]() Anyway, these naked tomatoes intrigued me. He is a natural teacher, concise, and very witty. But, I must say whenever I watch his videos, I feel happy I did. Give me the recipe, if possible with just a photo or two, and I’m a happy camper. I’ve been following his site for a long time, he always posts interesting stuff, but I admit to rarely watching the videos. Another almost non-recipe that went from spotting on a site to preparing and blogging in record time… The source for this little gem is the video blog Food Wishes, hosted by Chef John. If you like a little more color development, use the broiler. Close to the end of roasting time, sprinkle dill on top. Place the slow-roasted potatoes on top of the sauce and place in the oven for 20 minutes. Add the sauce to a shallow baking dish that can hold all the potato slices in a single layer, if possible. Add 1 cup of water and bring to a simmer. Cook for 5 minutes so the flavors can combine, stirring frequently. Add the tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, and 1 tsp salt. Combine the olive oil, jalapenos, shallots, and a pinch of salt in a large saute pan over medium heat, cook for a few minutes. Set aside to cool, peel the skin off and slice it into 1 inch thick rounds to proceed with the recipe (can be made a couple of days in advance). Rub them with oil, season lightly with salt and pepper, and slow roast for 60 to 90 minutes until tender. ![]() SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME & CARDAMON SAUCEģ large sweet potatoes, cut crosswise into 1-inch thick roundsġ4 oz whole peeled tomatoes, blended until smoothįor the sweet potatoes.
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