When talking seasonal ingredients capable of headlining at the table, look no further than those ripe and juicy tomatoes. Hurry up and buy some before fall arrives.
George and Ira Gershwin wrote a catchy ditty called “I Love a Piano.” I especially enjoy the song when crooned by Michael Feinstein, who worked with Ira Gershwin toward the end of his rich long life, as he tinkles the ivories.
I wish someone would write a song called “I Love a Tomato.” I eat them in season because neither Florida nor California can grow them during the winter months.They taste like cardboard.
Israel got it right, however. Tomatoes grown in Israel are as fi ne as ones from Pennsylvania and New Jersey.
A favorite summer lunch is a thick slice of tomato, sprinkled with kosher salt and served between two slices of good artisan bread. It can be whole wheat, seven-grain, sourdough or a French farmhouse boule. The tomato is the star of the sandwich.
Teardrop tomatoes are cute and fun to eat. They can be red, orange or yellow. Toss them into a salad and you will be in for a real treat. They’re sold by the pint or quart.
Some merchants are selling tomatoes for $3.99 a pound. This is outrageous. I simply compare prices and research the inventory. Gone are the days when they went for 99 cents a pound.
Allow tomatoes to ripen on your windowsill or in a bowl on your kitchen counter. Never store them in the refrigerator. You can chill them for an hour or two before
serving.
Indian Salsa
From “The Universal Kitchen” by Elisabeth Rozin
Ingredients:
1 large tomato, finely chopped
2 small onions, finely chopped
2 to 3 small fresh hot chili peppers, seeded and minced
1 teaspoon of grated ginger
Juice of 1 lime
2 tablespoons of finely chopped fresh mint, or 2 teaspoons dried mint, crumbled
2 tablespoons finely chopped fresh coriander
Salt to taste
2 heaping tablespoons of plain yogurt
Directions:
Combine all the ingredients and mix well.
Makes about one-and-a-half cups.
Note from Phyllis: Recipe can be easily doubled.
Tabbouleh with Tomatoes and Cucumbers
Ingredients:
1 12-ounce box of tabbouleh, cooked according to package directions
2 medium tomatoes, diced
2 Israeli cucumbers, peeled and diced
Handful of fresh herbs, such as Italian parsley, mint or coriander, snipped with a scissors
4 tablespoons of extra-virgin olive oil
Juice of 1 small lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the tabbouleh in a serving bowland allow to cool to room temperature.
Article:
Meating plans
Article:
Dieting on Paula’s news
Article:
Spicing up the Year of the Dragon
Article:
Stocking up
Article:
Delivering Aid from Aida
Article:
Jazzed about 2012
Article:
Sister act
Article:
Igniting a Spanish spin
