I couldn’t stop thinking about that grilled fish & rice bowl after seeing its picture in yesterday’s post. I dug up the recipe from last summer and made it for dinner tonight. So satisfying- all the textures and flavors work together really well. Thanks for the reminder about that one!
Glad you are enjoying Maine. I am enjoying an extended stay mid-coast and love the great lobster rolls, silky clam chowder, and of course, blueberries and raspberries. Thanks for including book recommendations in your post!
In Catalonia there is a special variety of tomatoes to make "pa amb tomàquet": they are so juicy, you just rub the tomatoe directly on the bread and you end up only with the skin left. Google "tomàquet de penjar" (literally "tomatoes to hang", because that's how they used to be stored to have them available all winter)
Pan con tomate is just perfect. In Chile, this is the food of 'la once' — the meal that took the place of dinner, when most of us gather at the table for bread and tea instead.
We make it with marraqueta: a bread whose crust is so thin it shatters the moment you press it, with a crumb full of air. We split it open and put the tomato inside, where that crumb drinks the juice right up like a sponge. The humblest plate, and the one you never tire of.
I have a video in Spanish of a marraqueta bread I made once that turned out amazing. I’ll share the recipe in English later on, but let me know if you’re interested in the Spanish video and I can send it over! (Sorry, I thought I was writing in English, total lapse haha)
Hope your recovery is going well. Dinner last night: Summer corn no-cook pureed sauce over pasta w/fresh basil & no-churn homemade Maine blueberry ice cream (so simple). Reading: Ripening - Why Women Need Fairy Tales Now by Sharon Blackie.
Sorry for the trouble! Many libraries do have it, but I know that isn't helpful to hear! I have asked the publisher, but in the meantime, the only other free option you'd have is to get a digital copy on Net Galley (https://tinyurl.com/mr29u9jd ) but you'd be expected to submit a review. Otherwise, it's available at most independent book stores. Good luck!
Jenni, your vegetarian cookbook sounds wonderful. I made a Mediterranean French lentil and rice dish with carrots, zucchini, celery, onions and garlic. Raisins and greens were added at the end along with a splash of lemon juice. My husband said “does this have any meat?” Oh well! I tried!
Yes, grate your tomatoes for pan con tomat, but don't throw away the juice at the bottom of the bowl! Salt it and use it in a tomato martini with vodka. Even better with a drop or two of vinegar and a float of olive oil on top. Cherry tomato garnish.
I couldn’t stop thinking about that grilled fish & rice bowl after seeing its picture in yesterday’s post. I dug up the recipe from last summer and made it for dinner tonight. So satisfying- all the textures and flavors work together really well. Thanks for the reminder about that one!
Glad you are enjoying Maine. I am enjoying an extended stay mid-coast and love the great lobster rolls, silky clam chowder, and of course, blueberries and raspberries. Thanks for including book recommendations in your post!
In Catalonia there is a special variety of tomatoes to make "pa amb tomàquet": they are so juicy, you just rub the tomatoe directly on the bread and you end up only with the skin left. Google "tomàquet de penjar" (literally "tomatoes to hang", because that's how they used to be stored to have them available all winter)
This is the technique I remember learning about when I first heard about pan con tomate. Omg, so good. Will try that way this weekend.
Pan con tomate is just perfect. In Chile, this is the food of 'la once' — the meal that took the place of dinner, when most of us gather at the table for bread and tea instead.
We make it with marraqueta: a bread whose crust is so thin it shatters the moment you press it, with a crumb full of air. We split it open and put the tomato inside, where that crumb drinks the juice right up like a sponge. The humblest plate, and the one you never tire of.
Well that certainly sounds a hell of a lot better than what I made. Do you have a link for an authentic marraqueta recipe?
I have a video in Spanish of a marraqueta bread I made once that turned out amazing. I’ll share the recipe in English later on, but let me know if you’re interested in the Spanish video and I can send it over! (Sorry, I thought I was writing in English, total lapse haha)
Persuasion forever!
Hope your recovery is going well. Dinner last night: Summer corn no-cook pureed sauce over pasta w/fresh basil & no-churn homemade Maine blueberry ice cream (so simple). Reading: Ripening - Why Women Need Fairy Tales Now by Sharon Blackie.
My Amagansett Library -- nor Libby -- offer Anna's new book. Is it possible
you're reading an advance copy and libraries haven't received it yet?
Sorry for the trouble! Many libraries do have it, but I know that isn't helpful to hear! I have asked the publisher, but in the meantime, the only other free option you'd have is to get a digital copy on Net Galley (https://tinyurl.com/mr29u9jd ) but you'd be expected to submit a review. Otherwise, it's available at most independent book stores. Good luck!
My library has it so maybe yours needs a bit more time?
Jenni, your vegetarian cookbook sounds wonderful. I made a Mediterranean French lentil and rice dish with carrots, zucchini, celery, onions and garlic. Raisins and greens were added at the end along with a splash of lemon juice. My husband said “does this have any meat?” Oh well! I tried!
Keep trying! Lots of strategies in my books.
Did you see Carolina Gelen's recent recipe for chicken cutlet con tomat?! Oh boy, it looks amazing.
Yes, that looked bananas delicious
Yes, grate your tomatoes for pan con tomat, but don't throw away the juice at the bottom of the bowl! Salt it and use it in a tomato martini with vodka. Even better with a drop or two of vinegar and a float of olive oil on top. Cherry tomato garnish.
I did this! Stay tuned for next week's post! Except the mocktail version :)
The light AND the limelight hydrangeas!