I had in my mind that I didn’t like minestrone. I probably got that idea from the numerous cans of it I’ve eaten over the years, with their suspicious cubed carrots and potatoes. All the chunks have the same texture, except the beans, which are mealy. And the taste of tin pervades each bite. Restaurant soup, with few exceptions, isn’t much better. It tastes like nothing more than tomato, holds no surprises, and is still a bit tinny. So I was convinced minestrone itself was deeply flawed.
Folks, I was wrong. (See, honey, I can admit it.) Continue reading Stone soup. Not really, it’s Minestrone.
Ripping out four of our beloved tomato plants this weekend left us with about 5 pounds of green tomatoes. Having already made Piccalilli and Green Tomato Chutney, I wanted to try something a bit less New England-y. After browsing numerous options (e.g., Fried Green Tomatoes, green tomato gratin, green tomato jam) I read several Indian-inspired recipes. Bingo! Just the alternative I was looking for. Continue reading Green tomato curry
This recipe is adapted from several I found in The Davis Farmers Market Cookbook and The Earthbound Cook but simplifies the techniques they use. My version yields the benefits of cooking the tomatoes in a two-step-process (i.e., roasting and simmering) just as some of the cookbook versions do, but avoids the tedious steps the originals use to remove the tomato skins. Continue reading Roasted tomato sauce – Take I