Potter, Romesco, and Graffiato….making plans for the weekend….
July 15, 2011

OK, there are several things I want to accomplish this weekend….first:

Harry, Hermione, and Ron....it looks serious this time....

That’s right…see the latest…and the last..installment in the Harry Potter series. My daughter heaved a huge, aggrieved sigh when she heard this, saying, “that’s not gonna happen“. No support at all…and I know the hubby is a lost cause on this one. Still, it could happen(ever heard of passive-aggressive?).

Two…. cook something killer this weekend. The Contenders:

How could these ingredients combined NOT be delicious??

Creamy Grits with corn, goat cheese and roasted tomatoes….this recipe came in my inbox this morning from The Kitchen…here it is. While I did resent the line within the article saying, “Gone are the trashy Southern stereotypes of yesteryear“. Excuse me?  I have made allowances for the writer, and intend to put this on the table, maybe Sunday. Oh, and while the recipe calls for milk and water, I’d finish it off with some cream or half and half, if you really want creamy grits. And the idea of roasting halved cherry tomatoes for an hour at 400 degrees, seems like asking for cinders…I would at least check them at 30 minutes. OK?

The other contender:

Ever had Romesco Sauce? Me either....

Grilled Skirt steak with Romesco Sauce-here’s a recipe from Simply Recipes…. the marinated steak would be pretty darn fine by itself but the sauce which comes from the Catalan region of Spain,  sounds really intriguing…

Love the color of the sauce....

It’s made with grilled red peppers or pimentos(some recipes add a tomato), toasted bread, almonds,  garlic and other stuff(liked smoked Spanish paprika, one of my fave new spices), sautéed and all thrown in to the food processor. Interesting. Have any of you ever made it?

I'm going this weekend!!

Going to try Graffiato this weekend with friends in D.C….remember Mike Isabella from Top Chef last season? He was the runner-up(should have won in my opinion, but whatever)…

An Italian, tatooed cutie.....Mike Isabella

Looks like a cool place..casual… Italian of course, lots of small plates, five kinds of cured hams, some amazing looking pastas and pizza(roasted potato gnocchi with braised pork shank anyone?)….and a wine list that doesn’t feel like you have a gun stuck in your ribs…if you know what I mean. I’ll report back Monday.

And I hope all of you do something fun, cook something delicious, don’t throw rocks, and come home safe….’cause we miss you!

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ALL THOSE TOMATOES…what to do, what to do…
August 20, 2010

gorgeous, glorious heirlooms....

I can only imagine what it’s like for those of you who grow more than a couple of tomato plants….you must be knee deep in ‘maters(like my Daddy when I was growing up), and no matter how luscious they are….really, what do you do with them all(besides give me some).  OK, here’s my problem, when I go to the Farmer’s Market, I get greedy. It’s true… I see a sizeable basket full of heirloom tomato “seconds”…in other words, they have a small blemish or bruise of some sort and you can get a bunch for not much money….and I just get all… carried…away.

And seconds are usually tomatoes that need to be used pretty darn soon…if one is bruised, you now officially entering  the racing decay countdown sequence…..5…..4….3….2…..ok, it’s rotten. You catch my drift.

Anyone can roast tomatoes...

So one thing I like to do with tomatoes right off the bat(before the coundown has begun) is roast them. If you’ve never done this, get with the program.  Simple…easy…delicious. My daughter is in love with these…warm from the oven, and placed on a thin slice of  French Bread drizzled with oilive oil….it’s a little bit of heaven. 

Here’s what you do….wash and slice your tomatoes into slices, and put them on oiled piece of aluminum foil on a cookie sheet or baking pan.Drizzle with olive oil and whatever spices you like…basil, oregano, sea salt, pepper…all good. And then put them in the oven at 350 degrees for maybe 45 minutes or so(maybe longer), until they start to carmelize  and shrivel a little…this intensifies their flavor. You can keep them in a jar with more olive oil, or even freeze them until later if you like, and they can be used in countless dishes…soups, pastas, almost anything tastes better if you throw some in, and again on bread…they’re a great appetizer.

Tomato risotto...I'm gonna make it!

And I discovered another recipe that I’m gonna try this weekend that calls for roasted tomatoes….Tomato Risotto.  How good does that sounds? It’s just a basic risotto made with chicken broth and wine, garlic and onion and a little cheese thrown in, but add some roasted tomatoes during the process….and then chop some raw tomatoes, toss with basil and put on the top when you serve it….like the picture….pretty and I’ll bet it’s gonna be fabulous!! Have a great weekend everyone…play nice, don’t throw rocks and come home safe…’cause we miss you!