Currently viewing the tag: "tomatoes"
This dish got its name when my wife would ask what’s for dinner and I’d say, “Seared fish with a small tomato salad”. Not small because I use small tomatoes, but because I never made that much of it. This salad depends entirely on the tomatoes, so use the best. I like to use several different types of heirloom tomatoes for the different colors and flavors they bring to the plate. This is the basic salad that I use to top seared fish, but see below for other uses.
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This is based on a traditional Indian recipe, but I have simplified it a fair bit. One thing that is different is the addition of garlic, which I have found is usually not used in Hindi cooking. This dish is good as is, but can also have garbanzo beans added to it to make it more substantial. The optional garnish of fried shallots is not necessary but does taste great.
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This is my riff on a dish from “The Silver Spoon Pasta” book, and it is the epitome of “easy”. It is perfect for when you are bushed and want something quick and simple. However, because it is so simple, there is nowhere for inferior ingredients to hide, so only use tomatoes that are full of flavor, and basil that is fresh and aromatic.
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There are many versions of this salad, but the universal constant seems to be old bread and tomatoes and onions. I figure this salad grew out of the “cucina povera” canon, where waste, want not was the theme. Before Columbus, tomatoes were not part of this dish, but they certainly are now. This is a great way to use up older bread, but if you can’t wait, just rip up the bread early in the day and let it sit out a few hours, or throw it in the oven on low. I have also grilled or fried the bread for variation. Again, this is where a fixed-blade slicer can speed things up.
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The sweetness of ripe tomato and onion are a foil for the bite of the mustard greens. Using different colored tomatoes will add some nice color top the dish. The shape of the pasta is just right for holding the ingredients and adds some texture to the dish.
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This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
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This is the basic method for doing breaded pork chops. This recipe is for baking them, although you could fry them if you wish. I find this method is less messy. I make home-made breadcrumbs in the food processor from older dried out loaves of bread such as ciabatta or French. The crumbs are way better than any of the commercial stuff out there.
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This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect.
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Tagged with: arugula • chard • cheese • eggs • kale • mustard greens • onions • spinach • tomatoes • turnip greens
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