A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme.
Continuing on the trend of contest entries, I participated in the cooking competition hosted by Il Fiorello as part of this last weekend’s Fairfield Tomato Festival. Obviously, the parameters involved tomatoes. I did several entries as there were multiple categories and I wanted to push myself. For the soup I did a sweet corn and tomato gazpacho, as a salad I did a fried eggplant, tomato, and onion, and for the sauce category I did this tomato coconut chicken – which won the sauce category (even though I think it kind of stretches the definition of sauce). I will post…Continue Reading
As it has been mentioned previously, I can be very lazy in the kitchen. I really prefer to use as few dishes as possible and skip time consuming steps when there is an easier way. Usually it is not as pretty, but it is a lot easier for everyday meals. This is the perfect meal for a lazy person. It tastes wonderfully complex, but most of the cooking time you just walk away from it, and there is only one pan used! The strong player here is a creamy Dijon mustard – not sweet – but mildly spicy and lends…Continue Reading
I learned about the concept of panzanella salads from Smitten Kitchen a couple years ago, however I have never really eaten croutons. But I liked the concept of being able to adapt the dish to the season (since I do so much of that already). So I started making similar salads replacing potatoes or other starches for the croutons. It’s basically another way of doing seasonal pasta primaveras (once again, just switch the starch!) which I do all the time. During the portion of the year when the farm stands are inactive or don’t have much variety, I get a…Continue Reading