I made bruschetta for a dinner party earlier this week. I used a recipe that our long-time family friend Ray shared with me. The ingredients are the same as his, but I'm sure I have modified relative quantities over the years:
6 big ripe tomatoes, peeled, seeded, chopped
1 bunch fresh basil, chopped
1 T minced garlic
1/4 cup olive oil
1/4 cup red wine vinegar
dash of salt
1 baguette, sliced
Combine everything but the baguette. Let sit for a while (minutes, hours, days). This is a no-cook sauce! Ray puts this on freshly cooked pasta (indeed, he probably puts it on freshly
made pasta). But if you put it on baguette slices, you have bruschetta. If you are ambitious, you can dip each piece of bread in a little bowl of olive oil and toast for about 5-6 minutes; then put the tomato sauce on it.
My dinner hosts asked where I got the tomatoes: "From the salmonella farm, where else?" The good news for Montana: We haven't had a single reported case of salmonella since the 'outbreak' began. Bring the tomatoes back!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, July 4, 2008
Thursday, July 3, 2008
Food: 4 for 11, not bad
From Tara Parker-Pope of the New York Times, 11 best foods we're not eating.
I've got four of these in the house.
1. Cabbage. I buy it already shredded, purple and green, mixed with shredded carrots. It's packaged by "Duncan" from California in a little plastic bag with a twistie tie. It feels like it is something between fresh and sealed in an airtight bag. On the advice of Mark Bittman, I put it in a bowl and mix in some olive oil and rice wine vinegar, and let it sit an hour. Great cole slaw.
2. Cinnamon. I put it in the egg batter for French toast. I'm not sure that's the best way to eat it, though!
3. Tumeric. This doesn't have much flavor but adds a nice yellow/orange glow to a pork curry dish that I make. Again, I may be cancelling out its benefits with how I eat it.
4. Frozen blueberries. In the freezer, to mix with plain yogurt and granola.
Pomegranate juice? I don't drink any juices -- too sweet. Haven't eaten a pomegranate since high school.
Sardines? Do anchovies count? I love anchovies.
And I expect my CSA to deliver swiss chard, beets and pumpkin this year. Little Heathens has instructions for how to make pumpkin for pie from scratch. I plan to try this.
I've got four of these in the house.
1. Cabbage. I buy it already shredded, purple and green, mixed with shredded carrots. It's packaged by "Duncan" from California in a little plastic bag with a twistie tie. It feels like it is something between fresh and sealed in an airtight bag. On the advice of Mark Bittman, I put it in a bowl and mix in some olive oil and rice wine vinegar, and let it sit an hour. Great cole slaw.
2. Cinnamon. I put it in the egg batter for French toast. I'm not sure that's the best way to eat it, though!
3. Tumeric. This doesn't have much flavor but adds a nice yellow/orange glow to a pork curry dish that I make. Again, I may be cancelling out its benefits with how I eat it.
4. Frozen blueberries. In the freezer, to mix with plain yogurt and granola.
Pomegranate juice? I don't drink any juices -- too sweet. Haven't eaten a pomegranate since high school.
Sardines? Do anchovies count? I love anchovies.
And I expect my CSA to deliver swiss chard, beets and pumpkin this year. Little Heathens has instructions for how to make pumpkin for pie from scratch. I plan to try this.
Subscribe to:
Posts (Atom)