Michael and I recieved an invitation to join friends for a fun day filled with food and laughter at the lovely hilltop secluded home of a dear friend. Magical. Everyone was asked to bring something burstingly fresh to share and enjoy with beautifully prepared lamb. What a wonderful challenge this time of year when fresh everything is everywhere.
During the past month or so, Michael and I have eaten fresh tomatoes almost every day. We can't get enough of them. We've enjoyed them in every possible form. I didn't think there was anything else I could possibly do with a perfectly ripe humble sweet tomato. I thought I'd covered the bases....until the garden party.
As an experiment, with caution thrown to the wind coupled with a bit of culinary insanity, I set out to explore the complexity and essence of uber fresh market tomatoes.....and serve it up as a unified whole. Crazy. Really.
I couldn't visit the farmers' market at all last week. I'm still in a weird withdrawal mode about that, I might add. Michael did our shopping. I gave him a very basic wish list as a guide for procuring my needs and wants.
* 2 heirloom green tomatoes
* 2 heirloom yellow tomatoes
* 2 heirloom black tomatoes
* 2 heirloom red tomatoes
When I arrived home from work, I found a paper bag filled with baby green zebras, black brandyvines, great whites, cherokee greens, red beefsteaks, and big orange stripes. Wow. Tomato heaven. I was ready to play.
Hold onto your hats.
The pure tomato essence slowly started to drip through the cheesecloth. As tempting as it was to squeeze the bulbous bag of pulp, I allowed it to slowly drain, drip by drip, for eight long hours. Yep.
Tuesday, July 26, 2011
Sunday, July 24, 2011
Friday, July 22, 2011
Michael and I both adore Greek food. We simply love it. I spent a few weeks there as a kid with my family on a long layover before we moved back to the United States. Michael spent a summer in Greece as part of a study abroad course during college. Although our individual time there was years apart, it's interesting to think that our whispered footsteps might have crossed paths somewhere in Greece.
Tuesday, July 19, 2011
Corn. A few nights ago, I made creamy fresh ambrosia corn risotto with sauteed rainbow chard as accompiments for balsamic glazed chicken. Although the fresh corn risotto was fantastic, we had leftovers. Happy dance. Lefttover risotto is the gift that keeps on giving, especially the gift of arancini di riso or fried risotto balls. Bingo.
Arancini di riso are usually served as snacks with dipping sauces, but I decided to serve them as dumplings for our soup. Sacrilege.
Sunday, July 10, 2011
Lately, we've been crazed with farmers' market produce. Crazed turned into frenzy when we had our first bites of fresh locally grown corn a couple of nights ago. Talk about fresh. The corn silks sprayed moisture when I shucked them, squirting my eyes. Loved it. That night, we had them simply boiled, buttered, and salted. Tender sweet Peaches & Cream corn on the cob. Summer. We wanted more.