6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.
18 tomatoes
9 onions
5 peppers
2 c. sugar
2 Tbsp. salt
1 tsp. each: cloves, cinnamon, all spice and nutmeg
1-pint vinegar
optional celery seed
Peel tomatoes, grind all or chop in food processor. Cook until thick about 3 hours.
These are my directions Mom didn’t write any down. Use non-reactive pan, and can when finished.
1/4 soy sauce
2 tsp kitchen bouquet
2 tbsp nutritional yeast
1/2 c chopped onions
1/4 tsp sage
1 tsp oil
garlic and parsley optional
2 c. water
combine everything and simmer for 5 min before adding seitan
Note next time I make this I will whirl the tomatoes and then add other ingredients.
Happy first hot day of the summer! Why am I wearing a cardigan? I don’t know! How long do air conditioning units last? I think mine’s broken, or else the filter is unhappy. But I’m super happy because hot weather, besides making blow-drying one’s hair absolutely excruciating and sweaty enough to basically be pointless, means there will most likely be tomatoes at the farmers market this weekend. And that means tomatonaise sandwiches.
What is tomatonaise? It’s my secret summer weapon. It’s just super-ripe tomatoes food-processed, or immersion-blended, with mayo, salt and pepper in a ratio that only you can dictate. If it’s more tomatoey, it’s an amazing spread or finishing touch on fish. If it’s more mayo-esque, it’s also an amazing spread on a simple sandwich like leftover baked ham or sharp cheddar. If it’s chunkier, it’s a nice little salad with some basil. You cannot lose. Unless you don’t like tomatoes or mayonnaise, and some people don’t. Crazy people.
Here are some other things you can do with tomatonaise, other than loading it into a baguette and eating the whole thing:
Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes
1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis
Cut off and discard about 1/2 inch of the end of the broccoli stem. Cut the broccoli into flowerettes. Trim the tough leaves, cut the stems into large dice. Set all aside
Heat the oil in a heavy sauce pan. Add the garlic, s&p and red pepper flakes. saute slowly on low heat until the garlic is lightly browned.
Remove the pan from the burner and gently pour in the warm water to start the sauce. Let the water and oil misture boil briskly for a minute, then add the broccoli. Cook on medium heat for about 5 minutes. Add more s&p and red pepper to taste.
Cook the pasta, reserve some of the cooking liquid. Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top. sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted. Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve. Sprinkle each serving with more cheese.
Serves 6.
Whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
This puree is an excellent way to process and preserve eggplants when they are abundant and beautifully firm. Freeze the puree in 1 cup portions. Use in sauces for pasta, as a filling for crepes, and in the superb Eggplant Mushroom Quiche.
2 medium eggplants
salt
1 medium onion
2-3 garlic cloves
3-4 tbsp olive oil
1 tbsp minced fresh basil or 1 tsp dried
2-3 tbsp water, use as little as possible
Peel the eggplant and slice into 1/2 inch thick slices. Salt both side sand lay them on paper towels for 30 min to drain. Pat them dry and cut into cubes
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add the eggplant cube and saute until the eggplant begins to color. Add the basil and water. Stir, cover and steam until the eggplant is tender. Puree in a food processor or blender
-OR-
Peel eggplant and cook on grill under done.
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add Add the basil and water. Stir and cook for a few minutes. Puree in a food processor or blender
1 cup sugar
1 tablespoon water
1 cup heavy cream
Combine sugar and water in a medium saucepan over high heat, and cook, stirring occasionally, until mixture is dark, about 6 minutes. Remove
from heat, and carefully pour in cream (mixture will spatter); whisk until smooth. Let cool.
Photo shows a slice of apple crostada, vanilla ice cream and topped with carmel sauce. YUM YUM
This delicious sauce (often served alongside mojo verde) is especially delicious with roast pork. Thanks Tina for the recipe!!
1 ancho chile
1 cup fresh cilantro leaves
3 cloves garlic
4 sprigs fresh thyme, leaves only
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons red wine vinegar
Put the chile in a small bowl and cover with boiling water. Let rest, covered, for 10 minutes, then drain, remove the stems and seeds, but do not peel.
Combine the chile, cilantro, garlic, thyme, salt, and cumin in a food processor. With the motor running, add the oil and vinegar and blend thoroughly. The sauce can be kept, covered, in the refrigerator for up to one week.