Tomato salad

 We make this often during late summer/early fall.



Recipe (two small servings)

Cut into medium dice
--- one medium good ripe tomato
Add to bowl and add
--- one small clove garlic, minced finely or put through a garlic press
--- ~1/4 teaspoon salt
--- ~1/2 teaspoon sugar
--- ~2 teaspoon vinegar, wine or cider
--- ~1 tablespoon good olive oil
--- one leaf slivered basil (optional)
--- (freshly if possible) ground black pepper (optional)
Allow to sit for a few minutes. Toast 
--- ~2 medium-sized slices bread (I used stale-ish white sourdough) 
Break into pieces and add to salad. Toss and serve immediately. 



Comments

Post a Comment

Popular posts from this blog

Tomato-wine-cream spaghetti

Image
 A version of this pasta sauce that is stripped down and more practical. It's delicious and we've eaten it several times over the last week. Not a balanced meal, but we've been working hard on a fellowship application, and an easy, carb-y dinner is very welcome at such times! Recipe (for two) Dice -- one large good tomato Put through a garlic press, or mince --- 1-3 cloves garlic (depending on size, preference, and laziness) Boil water for pasta, and salt heavily. To a medium pan, on medium heat, add --- Olive oil + butter, 2-3 tablespoons total, in preferred ratio. I like half-and-half. when butter is sizzling a bit, add the minced/pressed garlic, and cook 1-2 minutes, stirring and modulating heat so that the garlic does not color. Add diced tomatoes and raise heat.  (Start the spaghetti cooking at this point.) Season the tomatoes with  --- salt + optional fish sauce  --- sugar My tomatoes are watery and the spaghetti I used cooks quickly.  When my pasta was d...
Read more

Spicy (stir-)fried chicken, with or without eggplant

Image
This is so tasty! I made it many times with eggplant in late spring, and without in early summer. Much easier without, and also crisper. Eggplant does add flavor though. Although the chicken is not deep fried, it gets crisp, more crisp-chewy than crunchy, though.  Notes for success: — DO NOT SCALE UP. Cooks best in a small batch. — Fry chicken on high-ish heat at first, then medium-high. Allow it to get crisp and golden before adding eggplant (if using), fry for several minutes while after adding eggplant, then fry on medium-low for a few minutes after adding sauce. — Use large non-stick pan to stir-fry.   Marinate for anywhere between 30 minutes and two days, but ideally one day: — two boneless chicken thighs, cut into bite-size pieces — 1 tbsp light soy sauce — 1/4 tsp grated ginger  — splash Chinese rice wine — ground black pepper (little) When ready to cook/marinated at least 30 mins, coat very well with  — tapioca (or corn or sweet potato or potato) starch ...
Read more

Eggs-on-rice, 1 (Thai-style and spicy)

Image
 This is my go-to comfort dinner. Recipe adapted from Leela Punyaratabandhu's recipe here . Not pretty, but so, so tasty. (I don't usually serve with sliced tomatoes, as pictured here; I had leftover tomato slices from BLT made that afternoon, and thought I might as well add some color to an otherwise monochromatic dish.) Recipe (serves two) Cook --- rice for two (our standard rice is white jasmine) Beat  — 4 eggs  with — 1 tbsp fish sauce — juice of 3/4 lime — lots of minced fresh chillies Heat in wok or frying pan -- oil, ~3 tablespoons add eggs and cook. When nearly set, add  — 1 tbsp butter  And mix to incorporate. Eat over rice.
Read more