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Post by Becky (Berkeleytravelers) on Jun 17, 2007 14:36:12 GMT -5
If anyone has favorite recipes using fresh tomatoes, I would love to hear them because our garden is shaping up to produce a bumper crop (from only six plants! I planted six because in some years when the weather doesn't cooperate, they don't put out much per plant). I have recipes for roasted tomato soup (adapted from the Epicurious web site, and very good), tomato tarts (but variations are always welcome) and fresh tomato/basil risotto (adapted from the Silver Palate cookbook), and we make all of these "in season" but any other ideas would be great! (Thanks in advance!  ) |
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Post by Penny on Jun 17, 2007 14:43:41 GMT -5
see recipes in a minute
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Post by Penny on Jun 17, 2007 14:52:54 GMT -5
I have a good one for a pasta sauce but will have to find.
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Post by cybee on Jun 17, 2007 14:54:31 GMT -5
Hey, moi aussi! My garden is shaping up similarly! I think with all the rain and such...well, I have more than six plants too! I will have to count how many...but they are all flourishing as are I must think of culinary delights to make use of such (or invite you all over for a Dakota fest! ha!) So if there are any such recipes, that will be GREAT! Sunny now, but another big storm predicted for tonight!
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Post by joan1 on Jun 17, 2007 15:26:46 GMT -5
Becky ,, I love tomato salad. It is very simple ,, and very french!
quarter 4 or 5 tomatoes,, if large , cut smalller wedges.
put in bowl.
add serveral handfuls of chopped curly parsly. ( Cean well it can be gritty)
dressing,,
2/3 c. oil
1/3 c red wine vinegar
two or three finely chopped shallots or garlic cloves ( I have been known to add more)
1 - 2 tsp Dijon mustard( to taste) ( do not use "yellow mustard" )
1/2 tsp sugar( helps ingredients to bind)
salt
pepper
Dressing improves with standing, flavors blend.
Mix well ( i use a jar, and therefore store left overs which are yummy on any green salad, or fresh steamed aspargus)
Drizzle dressing lightly over toms and parsely.. let sit , or eat immediatly,, can be eaten later as there is no lettuce to wilt in dressing.
Adjust amount of garlic or shallots to taste.
Toss lightly so as to not ruin toms.
If you have time,, (ha ha,) you can seed toms before using, salad does not get as diluted then.
Serve with crusty bread to eat dressing with,, yummy.
Addition of sliced onions is nice.
Dressing also goes well with artichokes, leeks, and on a cold green bean salad( lightly steam beans, toss in dressing, let sit awhile)
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Post by Becky (Berkeleytravelers) on Jun 17, 2007 15:29:40 GMT -5
Joan, this looks wonderful (especially with some bread, cheese and glass of wine -- perfect hot weather lunch!).
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Post by Truffaut on Jun 17, 2007 17:53:24 GMT -5
As much as possible, let's remember these are supposed to be French recipes! There are already tons of cooking sites out there. Let's make our special....
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Post by joan1 on Jun 17, 2007 22:54:14 GMT -5
OH I agree Truffant, , but this is a french as it gets,, having eaten it many times in households of relatives in France,, the vinegarette is as I pointed out a very common one , used for dressing many other items.
It is not haute cusine, it is peasant fare,, I know.
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Post by Truffaut on Jun 18, 2007 6:33:28 GMT -5
But French peasants are so much more elegant that American peasants! As long as it's from a French peasant, the recipe is OK by me!
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Post by joan1 on Jun 19, 2007 9:29:22 GMT -5
LOL!
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Post by luvparee on Jun 19, 2007 10:28:23 GMT -5
My very favorite is sliced fresh tomatoes topped with a slice of fresh mozzarella, fresh basil, and drizzled with olive oil, and then salt and pepper to taste. Sun on a plate!!! You can also drizzle with balsamic vinegar also, but I prefer just olive oil.
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Post by Becky (Berkeleytravelers) on Jun 19, 2007 10:41:46 GMT -5
Thanks Joy -- some might consider this Italian, but I've also seen it a lot in France, especially in the warmer southwest and Med areas!
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)
hahahha