Food Nanny
August 4 & 5, 2008
Meal 1: Heirloom Tomato Galettes, Mixed Greens, Green Bean Salad with Fried Sweet Peppers
· Warm the galette in the oven at 350°.
· Dress the greens.
· Serve the beans at room temperature or warm it in a sauté pan.
Meal 2: Summer Omelet, Savory Corn and Rice Salad, Roasted Beets with Walnuts
· Serve the omelet at room temp or warm it in the oven gently at 300° for 15 to 20 minutes.
· Warm the beet salad in the same manner as the omelet or serve at room temp
· The rice can be either served at room temp or heated in a sauté pan with some butter.
August 4 & 5, 2008
Meal 1: Heirloom Tomato Galettes, Mixed Greens, Green Bean Salad with Fried Sweet Peppers
· Warm the galette in the oven at 350°.
· Dress the greens.
· Serve the beans at room temperature or warm it in a sauté pan.
Meal 2: Summer Omelet, Savory Corn and Rice Salad, Roasted Beets with Walnuts
· Serve the omelet at room temp or warm it in the oven gently at 300° for 15 to 20 minutes.
· Warm the beet salad in the same manner as the omelet or serve at room temp
· The rice can be either served at room temp or heated in a sauté pan with some butter.
Ahh Toms!
Thats the correct way to pronounce them...neither tomAto not tomAHto, it's Ahh Toms! They are here and we are buying them, en masse to be correct. We purchased 160 lbs. from Blue Moon this week and are putting them up for your shares this winter. We certainly expect to buy a lot more, plus onions potatoes, garlic, winter squash, carrots, and other root crops. But lets not think of winters warming flavors just yet. The tomatoes are here!
Everyone has caught wind of the heirloom tomato thing by now and well they should - these beauties offer us a true measure of what we have traded away in handing our culture, cuisine, and agriculture to inept and greedy stewards who offer us paltry facimilies in return. Its like getting glass beads for Manhattan all over again. Especially since heirlooms are never ours to sell off in the first place.
I particularly enjoyed the effect of slicing, seasoning, and then oven drying the tomatoes before putting them on the galettes. This process had the effect of both concentrating flavors a la sun dried tomatoes, while also removing the excess moisture that is often the downfall of many a well intentioned fresh tomato pizza. We plan on processing many tomatoes in a similar manner and making tomato paste to freeze. Thanks to Eric Menzel for hipping us to this great idea.
Well when life gives you tomatoes, make tomato soup! Hint for this coming week.
PS The answer to the previous trivia is: Dill, butter, and sea salt. There is nothing better on boiled new potatoes.
Sorry for the tardy posting on that.
1 comment:
Oh my god, you have a blog. How excellent is that?
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