September 21st, 2007
|01:00 pm - Thoughts on Autumn + Santorini Sundae|
It's almost officially autumn, and in addition to the obvious joys of the end of hot weather and the ability to wear long-sleeved shirts and other clothing that is actually attractive, I'm also noticing that gardening brings the change of the season home more clearly. The tomatoes are at their peak, but there are also far more that are almost ripe than ones that are small or solidly green. Meanwhile, the grapes (deliciously musky pale slip-skin grapes that make excellent pie and wine) are nearly ready - the first harvest in two years, since the property owner had the vine cut back to a stump around two years ago.
I watched a cooking show a few days ago which had a marvelous use for cherry tomatoes. The recipe doesn't appear online, so here it is:
Santorini Sundae []
Drizzle cherry or grape tomatoes with olive oil and a small sprinkle of salt and roast for 10 minutes at 350. I used somewhere between 1.25 & 1.5 cups of tomatoes for two people.
While the tomatoes are baking, heat 1/4 cup water & 1/4 cup sugar in a pan and boil until the result is a thick but non-caramelized syrup. Then, add the roasted tomatoes to the syrup.
If the tomatoes are especially moist, you can either go with 2 TBS of water and 1/4 sugar and simply add the tomato liquid, or you can pour the liquid into the pan, boil to reduce until the syrup is again somewhat thick. However, do not boil the tomatoes, since they will overcook.
Serve the result over vanilla ice cream (or in my case, well-made soy ice cream (I use Soy Delicious)). For extra taste, sprinkle on a tsp or two of fresh chopped basil or (if you are lucky enough to be growing your own basil) 0.5-1 tsp basil flowers (which are especially delicious and flavorful). The result is both wonderful and unexpected.
[] The name was given to it by the cooking show host, who got the recipe from a chef on the island of Santorini, which is the remains of a larger island destroyed around 3,500 years ago in a huge volcanic eruption that was almost certainly the origin for the legend of Atlantis - so perhaps this could be called Atlantean ice cream.
Ditto. But have you tried savory chocolate sauces?
I need to work more with bitter chocolate sauces. I'm trying to do a bitter, smoky one using beef blood as a base, but I won't be able to experiment more with that until midmonth.
|Date:||October 6th, 2007 06:11 pm (UTC)|| |
I've used chocolate in Mexican food a few times, but would love to see some more recipes for this sort of thing.
I think I have some chocolate cookbooks around here with a number of variations, should you be curious to see a comparison. I know one, conveniently enough, has Italian and Mexican bitter chocolate sauces listed in the same book for easy comparison.
And btw, where would I find any of those marvelous African dishes you served me a while back?
|Date:||October 7th, 2007 04:29 am (UTC)|| |