Posted on December 19, 2014
Yoga may have killed my burger mojo. Read More
Posted on September 3, 2014
I’m cooking my way through Stephanie Le’s book Easy Gourmet. She is the very talented and original writer who won this year’s “Blog of the Year” in Saveur Magazine’s annual food blog awards. I’ve always wanted to cook my way through an entire book and, in fact, one of the reasons I started blogging was to get myself to crack open my thousands of cookbooks and actually cook from them. Since I am in the process of re-formatting my blog, organizing and cataloging my “recipes” and adding pages and features, as well as wanting to delete about 50% of my early posts containing many jaundiced iPhone pictures, the timing seemed perfect when Stephanie’s book arrived yesterday. Read More
Posted on July 13, 2014
Ah, tomatoes. Fresh, ripe, summer tomatoes. It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple. Or a classic BLT with mayonnaise. Or a Caprese Salad. When you have fresh tomatoes, it’s best to not mess with them too much. The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar. The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart. The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice. It’s a messy dish, but is absolutely delicious, as well as beautiful. Give it a try!
For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.
Tomato Tarte Tatin
Preheat the oven to 400°F
Posted on April 17, 2014
In college I had a good tennis team friend, Harriet, who used to eat mashed up avocado with banana, sugar and milk. She was half Filipino and grew up in Kuwait. She did not know the savory application of the Avocado, only the sweet. I had never known any sweet recipes for Avocado, only savory. But I tasted her bowl one day after a long hot tennis and track session, and boy was it good!
The Avocado fruit is commonly used in Asia to make sweet shakes or “smoothies.” In Indonesia, it is called “Jus Alkapat” and involves avocado, condensed milk, ice cubes and . . . . . chocolate syrup or . . . coffee!!!!!; in the Phillipenes the drink is made with avocado, ice, milk and sugar; the Vietnamese version, Sinh to Bo (Butter Fruit Shake), is made with avocado, milk, sugar, ice and condensed sweetened milk; in Brazil I actually had such a shake made with avocado, milk, sugar and ice.
Since I am still on soft and liquid foods due to my recent tooth extraction, I am on the search for different ways to be in post-operative compliance. I got tired of ice cream and yogurt after a few days. Well, not really. But I needed more variety. And as you all know, one of the wonderful features of the internet is that it has a vast sub-universe of food information and recipes. I first made a standard Vietnamese version, and I could not believe how incredibly delicious it was. Wow. But I thought it wouldn’t lack anything if I didn’t add all of the sugar, so I opted for a sweet tomato and date relish.
Here is my own version of a sweet avocado drink:
1 large ripe avocado
1/3 cup sweetened condensed milk (if you don’t do dairy, simply use coconut milk or coconut cream thinned out with a bit of water)
1 cup ice
1 date, chopped
2 cherry tomatoes, quartered
A handful of nasturtiums or other edible flowers
1/4 tsp grey salt
Place the avocado, milk, salt and ice in a blender and blend for 30 seconds on medium speed. Pour into a glass and top with date and tomato. Rim glass with flowers. Drink up!
Category: Avocado, By Category, By Ingredient, Dates, Drinks, Miscellaneous Tagged: avocado, creamy avocado drink, daily post, dates, edible flowers, freshly pressed, green milkshake, green smoothies, healing foods, healthy drinks, home cooking, homemade, indonesian food, nasturtiums, postaday, sweet avocado drink, tomatoes, Vietnamese Food