Showing posts from August, 2017

Half-Blistered Tomato Pasta Salad from Food52

Stop what you're doing. Fire up your oven. Boil a pot of water. Grate a ripe tomato. You won't be sorry.  Mostly because there are tomatoes--lots of them--in this new take on that old summer standby of a pasta salad with raw tomatoes. As you may have noticed, I have been on a salad kick (see here  and  here . Oh, and here .). It's summer. Produce is at its peak (or getting close to it), and all I want are tomatoes. And more tomatoes. Lucky for me, there are a plethora of tomato salads out there, and this one from    Food52    is a hit because this summer-time staple of pasta salad with tomatoes brings you tomatoes three ways. Well, actually it technically brings it to you only two ways, but I made some adjustments to the original recipe.  Let me detail all of my modifications below, including that additional hit of tomatoes: (1) I got inspired by another salad in the Mighty Salads cookbook: Corn-Barley Salad with Tomato Vinaigrette . That particular vinaigr

Lemony Greek Pasta Salad from Food52

Pasta salads are ideal for packing up for a picnic. Or to be more quotidian, for lunch at work. Either way, it's better to eat food you're looking forward to having--be it after a hike to the perfect picnic spot or after a morning staring at a computer. So why not make this Greek-inspired pasta salad? The fine folks at Food52 encourage you to make without tomatoes, and I encourage you to ignore that directive. Intended to be  a subtle accompaniment to salmon, roast chicken, or the like, this salad nixes the tomatoes and focuses on the cucumber and the dill, traditionally found in all walks of Greek Salad.  I am in the middle of being in love with this summer's cherry tomatoes. And I have never been accused of being subtle. So here we are. With tomatoes. You make your own decisions, I won't judge. But we both know you should put tomatoes in this salad. The briny feta and olives are the perfect counter balance to the acidic and sweet tomatoes and the cool c

Corn-Barley Salad with Tomato Vinaigrette from Food52

Can we talk about the moment that cherry tomatoes are having?  Be prepared to see a few more tomato recipes before the summer is through. Because, sweet jesus (or super sweet 100 , if you prefer), this has been a banner year for tomatoes in California, particularly for those of the minuscule kind. What about for you? Are your cherry tomatoes to die for? What is not always to die for in California is the corn. Being a Midwesterner by upbringing, I have certain standards when it comes to corn, and California corn does not always live up to these sweet-but-not-starchy, full-of-creamy-goodness expectations.  However, if you can buy the corn in the morning, shuck it in the afternoon, and have it grilled by evening, usually you can do alright, no matter what part of the country you find yourself in. This salad is one in a long line of recent salads I have been making (prepare to see more), in part because I have been bringing lunch to work. And I need to ensure that I res

Gazpacho with Herbed Goat Cheese Toasts wildly adapted from David Lebovitz's My Paris Kitchen

I love a cold soup. Mostly because I love soup, since it is reminiscent of my beloved sauces. I like how a bit of effort pays off in a pot of something delicious that can be extended for a few days, and is usually even better on the last day than the first. I love the hearty warmth of chowder in the winter and the light freshness of a clear broth in summer. And a cold soup in summer is like eating dessert for dinner. You know, I haven't declared  Soup Week  in a while. Uh-oh. The husband had best be on high alert. Oh, and if you're interested in Jacques Pepin's version, please see here . We did not grow up on gazpacho (mostly because it did not come in a box, and my feminist, Midwestern mother was going to spend as little time in the kitchen as necessary, thank you very much). But I don't remember when this divine summer soup came into my life, and I am pleased that it did.  Mostly because I love tomatoes. So much that, should I ever find myself with the