I love the simplicity of this recipe but also how decadent it can be at the same time. An overindulgent dollop of creamy, herby ricotta over silky sweet and juicy slices of tomato and a drizzle of spicy, bright olive oil to finish it off, it’s light and rich at the same time. The perfect transition food. From summer to fall. From light to hearty and so on and so forth. I’m sad to lose summer, but the wonderful thing about living in the Northeast is that every season is such a noticeable change, so while it's hard to say goodbye to sandals and skimpy dresses and the bounty of produce that New York has to offer in the summer, I’m so looking forward to pumpkins, to tall boots, warm scarves, and hearty stews. But until the warm days are officially gone, hand me a gorgeous, plump tomato and let me enjoy the last trace of summer.
Tuesday, September 25, 2012
It’s so hard to believe that fall is in full force. Although I love to dress for autumn this morning I decided to take advantage of the days when I can still wear peep-toe shoes and capris without risking a cold, as I feel those days will just become fewer and further between. I got back late last week from a week long Texas trip and Friday was off to the grocery to restock the shockingly bare fridge. We like to eat as seasonally as possible, and while I’ve been craving hearty stews and heavy braises lately, when I spied the still-heavily-stocked heirloom tomatoes it took such a strong will to not reach for one. To taste just one more juicy, sweet tomato before it’s time to call it for the season. While I’m sure a few good, late summer tomatoes can still be found, I’d rather it be at the farmers market than Whole Foods any day and may just have to take a lunch break this week to check out what’s currently at the market (also craving a hearty lamb tagine, would love to grab ingredients for that as well for when the temperatures dip again later this week).
Tuesday, September 4, 2012
I'm going to clue you into a little known fact about me that most people don't know. I hate milk. More than just a casual dislike, everything about it is disgusting, abhorrent, completely unacceptable. My family can attest to my numerous tantrums and dinner table bargaining as a child anytime I was faced with a tall, cold glass of... milk. Even now, when it’s easier to avoid, I still won’t go near anyone who’s recently drank it and will buy buttermilk or cream any day before I'll keep milk in my fridge (which are acceptable to me… go figure).
So needless to say, I don't eat much cereal. It's a wonder I'll even eat cereal in the first place, but it can be a filling (and economical) snack/lunch/light dinner. However, I'll only eat 2 kinds: grape nuts and cornflakes... and dry of course. I even used to pick out the cornflakes from Honey Bunches of Oats, that's how much of a breakfast weirdo I am and how much I love those slightly sweet, light buttery flakes. And so it should come as no major surprise that outside of just snacking and coating chicken in, I try to find as many uses for cornflakes as possible, sometimes the more unorthodox the better.