If you’re lucky enough to spend a little summertime in Europe, and particularly in France, you might see quite a stunning visual array of savory tarts, quiche, pizza, pissaladiére, Flammkuchen, Zwiebelkuchen, and many other pastries in bakeries, cafes, and restaurants. The pastry or crust fillings may include a little bacon or anchovy here and there, but often as not vegetables and/or cheese are the superstars. Baked before the day gets hot or in a blissful outdoor oven, these tasty light meals are the perfect hot weather treats served warm or at room temperature on their own or with a crisp green salad on the side. A little white wine? But of course.
Here in the states, we’re typically more into pizza across the board (a few quiches, too, I’ll admit) but lately I’ve been spying — and maybe you have, too –quite a few Tomato Pies showing up here, there, and everywhere while the ruby red tomatoes are coming in hot and heavy. (I will have to make one as they feature tomatoes and mayo–one of my warm weather favorite combos.) My tomatoes here in Colorado are still just barely ripening — and they’re all of the cherry or grape variety given our short growing season. But a slew of sweet Camparis on my counter found me searching for a French-style tomato tart I remembered seeing somewhere. But where? A little google mining brought me to Ina Garten’s Barefoot Contessa website and a reminder about Anna’s Tomato Tart, which is in Ina’s COOKING FOR JEFFREY book — right on my own shelf! Now I didn’t particularly want a tomato-ONLY tart, but rather had in mind something with a sort Provençal feel that included olives, fennel, mushrooms, peppers, and more. Anna’s tart would definitely serve as my springboard. Scroll down to read up on the late cook-caterer-writer, Anna Pump and her great store on Long Island– Loaves and Fishes.Links to other savory tart recipes included there, too.
Bruschetta (broo-SKET-ta), the incomparably attractive Italian appetizer, is simply too big of a starter come the dog days of summer. I mean, it’s like eating pizza for hors d’oeuvres before Thanksgiving dinner when the temps are 95 F in the shade–like today. Typically grilled bread rubbed with garlic and topped with chopped silky ruby-ripe tomatoes and a scatter of fresh basil slivers, I like to instead offer it up with a variety of toppings for an al fresco dinner and let everyone make themselves happy. And while I thought I was being somewhat imaginative this July, when I dug out some of my Italian cookbooks to get a little background, I of course discovered that while not everyone, certainly certain someones have been there before me. (Curses, foiled again.) Folks like one of my favorite food writers, Lynne Rosetto Kasper.
If it’s high summer and there are tomatoes (and it wouldn’t be summer without tomatoes), I’m making caprese of some sort. Maybe every week. I don’t stir up chimichurri quite that often, but unlike caprese it shows up throughout the year mostly with pork (love it with ribs!), but sometimes on beef or shrimp or ________. A couple of weeks ago I made three of my Chimichurri Pork Chops only because the package had 3 in it–weird, I know. What to do the next day with the lonely fellow left on the platter? I had fresh mozzarella, zucchini to grill, plenty of tomatoes, and why not serve a hybrid of caprese and chimichurri pork layered with grilled zucchini? Since chimichurri is packed with other fresh herbs, the basil could be skipped. A big handful of fresh greens at the center would set the seal on this stunning deal. I’m wanting it again already.
It’s a rather sad fact, but most people choose to eat the same or nearly the same breakfast every day — or at least several times a week. There are scientific, sociological, and emotional reasons for this (We have less time, don’t want to waste energy, need healthful food to balance other meals, desire a lot of consistency…) You can ask anyone, “What do you eat for breakfast?” The answer will generally be one thing or at the most two. “I eat oatmeal.”“Eggs and toast.” (And the eggs will be cooked the same way each time, I’d wager.) Whereas should you ask the same person what they eat for lunch or dinner, the answer will be long, varied. Lots of folks are continually looking for something new to cook. It’s funny (peculiar), but understandable.
Perhaps because I love cooking, my breakfast changes regularly. I find that fact fun, entertaining, and encouraging. I’m sure I come out of it with a wider variety of nutrition, too. It’s also true I’m retired from a full-time job requiring my presence on the desk at 8am every morning. I don’t even have kids at home needing a helpful shove out the door. Dogs? Yes. They’re however generally fed and walked by my better half, leaving me to spend any amount of time I’d like sussing out sustenance like Cream Cheese-Avocado Toast come morning. If you have a toaster and a skillet, you have the equipment necessary for this lovely, filling, and pretty breakfast. (Grill the toast in the skillet and you don’t need a toaster.) Let’s face it, you could eat this morning, noon, or night. Add some fruit, a Mimosa or Bloody Mary and you have brunch if you’d like. Sweet.