kindkit: Two cups of green tea. (Fandomless: Green tea)
[personal profile] kindkit
Something I've cooked recently: Last weekend I mentioned I was going to oven-roast some tomatoes. They turned out great; I used Lynn Rossetto Kasper's recipe for what she calls oven-candied tomatoes. I cut down the olive oil considerably, to no discernible harm, though next time I'll line the baking trays with aluminum foil because there was quite a lot of baked-on juice. Kasper says to use only the best summer tomatoes, but I used hothouse Campari tomatoes that happened to be on sale, and they were delicious. Admittedly they were, for hothouse tomatoes, pretty good to start with, but you don't have to hold out for perfect tomatoes. In fact, I think it would be a waste to do this with perfect summer tomatoes unless you grow them yourself and have tons; it makes more sense to me as a method for improving out-of-season tomatoes.

I have used some of the candied tomatoes in pasta with olive oil and garlic, and some more in a bread and tomato salad (a variety of grape and cherry tomatoes cut in half, a few pitted kalamata olives, roughly chopped, three or four of the oven-candied tomato halves roughly chopped, olive oil, a little red wine vinegar, and some bite-sized pieces of French bread toasted with olive oil and garlic until crisp).

I've also been eating a lot of fresh tomatoes, since my supermarket keeps putting nice cherry and grape tomatoes on sale. Currently they're a ridiculously cheap $1 per pint. I've discovered that ricotta cheese, while loathesome in lasagne, is extremely good if drizzled with olive oil, sprinkled with black pepper, and eaten uncooked along with tomatoes.


Something I have concrete plans to cook in the near future: At the moment I'm boiling an orange to use in an orange, almond, and polenta cake. I couldn't find a recipe that included all the features I wanted: mostly almond meal and polenta with little or no wheat flour, olive oil instead of butter, and a syrup added to the cake after baking. So I'm improvising a bit. My main recipe is this one, but with the orange boiled instead of ground up raw. I'll make a little syrup with orange juice and some cardamom pods and hope that adding it doesn't turn the cake to mush.

For dinner, I'm going to cook a Spanish-style rice dish that I dare not call paella, since not only will it include chorizo but I'm planning to bake it rather than cook it on the stovetop. Anyway, it'll have chorizo, some fresh sausage, chicken, ham, some of the oven-candied tomatoes, red and green bell pepper (capsicum), onion, some zucchini/courgettes, and probably some olives.

At some point, but probably not until next weekend. I'm going to bake plain digestive biscuits to eat with some of the Nutella I bought because it was on sale. (As you can see, a lot of my cooking/baking starts with "I bought this thing on sale, so now what do I do?")


Something I have vague plans to cook eventually: I bought yet more dandelion greens, which will need using soon; I could make a bacon-dressed salad of them but I'm not sure that's what I want. I might just have them with pasta. I want to make hummus at some point, too. But mostly I want to eat as many tomatoes as possible while they're still on sale.

on 2017-05-06 11:26 pm (UTC)
vilakins: (fruit)
Posted by [personal profile] vilakins
I also fry cherry tomatoes in olive oil with an egg to have toast for breakfast; they add so much flavour. I don't like sundried tomatoes either - too strong and chewy - but lots of vegetables are delicious coated in olive oil and balsamic vinegar and baked.

I only eat ricotta uncooked; so much nicer than cottage cheese. I'll have to try it with tomatoes.

Mmmmm, orange cake! I love the almond meal one.

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