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Thursday, August 03, 2006


Ugh. The weather this week has been killer. 100 degrees each of the last three days (more like 110 with humidity factored in), and no letup likely until tomorrow. You know it's bad when you get so sweaty walking the two blocks home from the subway, you have to take a shower first thing in the door.

On Wednesday, squeaky clean and happily cocooned in our air-conditioned apartment, Brian and I decided to celebrate with a mini tapas party. Okay, it's a stupid reason to celebrate—really just an excuse to do something fun. But there's nothing wrong with that, is there? This is food fit for grazing—and it's perfect for triple-digit days, when the last thing you want is a heavy meal. My Tortilla Espanola is thick with potatoes and onions, a bit custardy from the egg. I actually cheated a bit with the tortilla—I made it the night before so we could enjoy it at room temperature. Luscious Pan con Tomate is a glorious way to showcase flavorful farmer's market tomatoes. Those tomatoes looked so good, in fact, I had to buy a couple extra to slice up. Is it possible to improve upon the perfect tomato? With just a sprinkle of crunchy fleur de sel, I’d call it a draw.

For the tortilla, I used a recipe (someone else’s, that is) and because A.) I respect copyrights and B.) I don’t want to get sued, I won’t reprint it here. But tortilla recipes abound, and you shouldn’t have trouble tracking one down. Fine Cooking issue number 43 has a great rendition, if you can find a copy.


For the Pan con Tomate: toast or grill slices of country bread, rub each piece with the cut surface of a halved garlic clove, then rub fairly vigorously with the cut surface of a halved ripe tomato—the juice and pulp will soak into the bread. To finish, drizzle with olive oil and sprinkle with a bit of kosher or sea salt.

3 Comments:

Anonymous Anonymous said...

We've been serving tomato toast with our fresh-stretched mozz at Delfina. Just starting to get good tomatoes. I've been looking forward to the new post each week.

Love, Lauren

9:27 AM  
Anonymous Anonymous said...

We've been serving tomato toast with our fresh-stretched mozz at Delfina. Just starting to get good tomatoes. I've been looking forward to the new post each week.

Love, Lauren

9:27 AM  
Anonymous Anonymous said...

I've been havesting some beautiful tomatoes, last couple of weeks. Yum. I especially like the red and green zebras, and the meaty heavy branywines. I slice them different ways, add a abit of coarse salt and pepper and drizzle an artisnal olive oil. I'll send a pic soon. mom

1:23 PM  

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