Thursday, October 14, 2010

Tomah-toes are dying out.  We're into October and a few last fruits refuse to give up. At the farmers' market yesterday there were quarts of cherry tomah-toes, along with the fashionable green tomah-toes.  For the most part, I'm done consuming these lovely things until next summer.  The supermarket versions pale in comparison.  I have some roasted, frozen, dehydrated, and canned --preserved for needy times.  By the time I'm done with these this winter, I just might be willing to buy a clamshell of cherry tomatoes grown in a greenhouse.  On second thought...

With yesterday's provisions, I made this tart that seems more complicated than it is (my favorite kind of dinner).  Store-bought puff pastry makes this as simple as can be.  Roll out puff pastry to stretch it a bit.  In this case my pastry was round so I made it into a pie shape, but if yours is rectangular, work with that shape instead.  Preheat the oven to 450 degrees (convection if you have it).  Combine one pint fresh ricotta cheese, three eggs, one half cup parmesan, one finely chopped shallot (if you have it; if not, substitute your favorite related onion), two tablespoons chopped parsley, one teaspoon kosher salt, and as much freshly ground pepper as you desire.  Spread this filling in the center, leaving about two inches of pastry bare around the edge.  Fold up this edge pressing together the overlapping edges lightly with your fingers.  Bake for 30 minutes, or until puff pastry is fully cooked and filling is set.  Let cool for 15 minutes before serving. 

Wednesday, October 13, 2010

farmers' market wednesday

Produce excites me.  Beautiful produce brings a tear to my eye.  This is why I love the farmers' market.  Not only am I among all of this loveliness, but I am among others who love fresh fruits and vegetables so much that they dedicate most hours of their lives growing and selling it.  Now, I realize that I'm a food dork, and you might not be quite as dorky as me, but come on!  Look at the natural marketing of this chard. It doesn't need an ad campaign.  Bright yellow stems scream to be bought and tossed with garlic, crushed red pepper and salt in a saute pan and served over fresh pasta with a coarse grating of ricotta salata.