I haven’t forgotten you!

forgive me. i am in the throws of moving.

you understand. right?

But i’ll be back in a jiffy with delicious/hilarious tellings of life since we talked last.

till then, hang in there. you are lovely. here’s a picture of my kitty to make you happy…
awwwww

 

Advertisements

Midwestern Elitism tastes like Tomato Pie

I experienced a veritbal Midwest Fest in my mouth. Let me explain…

I work at Whole Foods. that is me. on the left.

(in a mustache)

Anyway, one day last summer, a lady-customer came through my line with 9 lbs of Heirloom Tomatoes. They were jewel colored giants. So lovely.  When i asked her what she’d be making with them she said, “Uh, Tomato Pie”. (as if it was obvious) She was strange.

“And what, may i ask, is Tomato Pie?”

“Oh honey, its  a Midwest thing”.

She continued to make the distinction clear as to why her people were better than mine. Things THEY had that WE didn’t. I stopped listening after a while. Actually, riiiight after i got this recipe. Terrific customer service? Probably not. But i smiled the whole time so i don’t think she noticed.

anyway, make this pie. and eat it. and DON’T invite your hungry little brother over unless you want to share. I serve it to myself cold. For breakfast. With an egg. over-easy.             Hot damn…

Midwestern-Elitism Tomato Pie:

One Pie crust (frozen or handmade)/ 2TBs. Dijon mustard/ 2 Large heirloom tomatoes or 3 medium ones/and a ton of cheese. 3 cups. assorted kinds (i use mozzarella, irish swiss, and gruyere but it is really fun to mix and match and experiment)

Spread the Dijon on he bottom of the crust. Put 1/3 of the cheese on the bottom. Layer tomatoes. put more cheese. Go ahead, do another layer. What the hell. Tomato and cheese it up, baby. It bakes down. Trust me.

Sprinkle with Paprika, and pepper, and Parsley.

Bake @ 400 degrees for 10 minutes and then 350 for the remainder. (approx. 10-15 more minutes) The  intense heat evaporates the water from the tomatoes so the crust doesn’t get soggy. Those Midwesterners, they think of everything. Not like us Dumb-Dumbs out West.

Roman Love


Figs.

Burrata.

Prosciutto.

 Ciabatta.

I do not claim to be expert at much. But I am Hella Awesome at eating like a European. This is truth. I’d say when it comes to bread, cheese, and cured meats-I am an expert.

I love a bit of noshery in the afternoon- a couple Garlic Toasts, some good olive Oil, fresh fruit, salty ham. oh, child.

But the piece de resistance is the Burrata cheese. For those unfamiliar, allow me to formally introduce you: “Burrata” is Italian for “buttered”. It is a beautiful combination of mozzarella and cream. The outer “shell” is broken and the rich, decadent, silky, creamy inside spills out.

It is a HIGHLY seasonal cheese and uses only spring milk from happy Italian cows who’ve been eating only tender meadow grass. Some years, it doesn’t even make it out of Italy because the demand is so high and the supply so little.

This cheese is the shiz-nit. It is the real deal. It is totally worth it. Just like being caught staring awkwardly at that really attractive foreign exchange student in your capstone class who has great hair, a glorious accent, rich brown eyes, and a Mediterranean Tan… or, whatever.

we’ve gotten off track.

Here’s Life Lesson #1: When you buy good food, quality food, you don’t need to embellish; You Just need to eat.

Savvy?

Drizzle this cheese with olive oil and fresh cracked pepper.

Toast the slices of Ciabatta and rub a clove of Garlic over the bread while still hot

Halve Figs. (feel free to drizzle with balsamic vinegar, if you like)

Put prosciutto on a plate.

Wrap. Nibble. Smear. Stack.

Any combination. all combinations. this will feed your little soul.

Promise.

Love,

M

Pizza Whimsy

this is how it tastes when you eat this… A pizza that is: crispy (grilled) chewy (homemade crust) sweet (balsamic strawberries) tangy (chevre) bright (basil) fresh (mint) is a pizza worth talking about. and sharing with friends. or your kitty. if your … Continue reading