August. Tomatoes. Gratin. Crostini.
A great way to enjoy the wonderful tomatoes in the markets this month. I picked up a few pounds of beautiful red and yellow tomatoes at a farm stand while driving across the Delmarva Peninsula this weekend, on my way from Stone Harbor, NJ to Annapolis MD.
The first thing I did after returning home was to make a quick Sunday supper of tomato and mozzarella crostini. Magnificent. These were the yellow tomatoes -- to my taste, quite different in character from red tomatoes. Sweet, fruitier.
I toasted some good Italian bread, then rubbed the slices with a clove of raw garlic (you can see the garlic left after the rubbing in the photo). Plopped a thick slice of tomato on top of each slice, seasoned with salt and pepper, then topped with a slice of fresh mozzarella and a good glug-glug of Spanish olive oil.
You could, if you had some lying about, put a dollop of basil pesto on each slice of bread or atop the mozzarella, but I didn't have any handy, so forewent the pesto. Next time. I need to make some pesto anyway with the bounty of basil in the garden.
I made a tomato gratin as a side dish for Monday's dinner, to accompany oven-roasted sausage and peppers.
2 tomatoes, sliced 1/4" thick (about 10 slices total) (I used one red and one yellow tomato.)
1 Tbp butter
1 Tbp olive oil
2 cloves garlic, crushed
1 1/2 c panko bread crumbs
salt and pepper
3 Tbp grated parmigiano or pecorino cheese
2 Tbp chopped fresh basil
2 tsp thyme
Melt the butter and olive oil in a small skillet. Add crushed garlic and saute 30 seconds. Add bread crumbs, salt and pepper, and stir for a few minutes until very lightly -- but not fully -- browned, and the crumbs are completely coated with the oil and butter mixture. Add basil, thyme, cheese. Mix well. Set aside.
Arrange about 1/3 of the crumbs in the bottom of a greased gratin dish. Bake in a 375°F oven for 10 minutes until golden brown. Cool slightly.
Arrange half the tomato slices in the gratin dish. Season with salt and pepper. Cover with another 1/3 of the crumbs. Add another layer of tomatoes. Cover with the remaining 1/3 of the crumbs. Drizzle with a bit of olive oil.
Bake in a 375°F oven for about 20 minutes.
Monday, August 12, 2013
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.