tomato | sel et sucre

Roasted Tomato Salsa

Posted on October 10, 2011October 9, 2011 by Claire

Roasted Tomato Salsa

It may already be October, but my garden is still producing some last tomatoes, so I used them to make this delicious roasted tomato salsa. Popping the tomatoes (and some of the other components) in the oven adds a nice sweetness to the salsa, and I included both jalapeno and chipotle peppers to give this salsa a good spicy kick. The great thing is how truly easy this salsa is – give some veggies a rough chop, toss them in the oven, and then blend with a few other ingredients. I love having salsa around for adding to sandwiches, putting in burritos or tacos, or having with my eggs in the morning.

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Rockin’ Rocket Salad

Posted on September 26, 2011September 26, 2011 by Claire

Rockin' Rocket Salad

For the most part, I’m more than happy to stick to my native dialect of English (mid-Atlantic American, thank you very much), but there is one item in particular where I can’t help but prefer the British word. Rocket. Called arugula in American English, this leafy green (probably my favorite) deserves all the excitement conjured by references to space travel. Rocket has been touted as an aphrodisiac and is full of vitamins A, C, and K, as well as calcium. And the rich spicy taste can’t be beat. Some may find it a little too peppery (it is often mixed with other greens for this reason), but in the context of this salad, the flavor of the rocket is in perfect balance with the other ingredients.

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How to Host the Perfect Pizza Party

Posted on September 16, 2011September 13, 2011 by Claire

anchovies, sauteed mushrooms, caramelized onions

Making pizza at my house is all about interactive cooking. People love assembling pizzas with a variety of toppings and watching delicious steaming hot pizzas emerge from the oven. Once you have a portion of the perfect pizza dough waiting in your refrigerator, it’s simply a matter of gathering guests and toppings. You’re going to want to plan on having one pizza per guest (and maybe one extra), and I find it’s easiest to provide the pizza sauce and cheese myself while requesting that guests bring a variety of toppings (check out my suggestions at the bottom of the post).

Keep in mind, one person will have to be dedicated to transporting pizzas in and out of the oven and keeping a close eye on them inbetween.

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BLT Panzanella

Posted on September 14, 2011September 11, 2011 by Claire

BLT Panzanella

This simple panzanella (Italian bread salad) mimics the flavors of a BLT nearly perfectly. Old French bread and halved grape tomatoes are seared in bacon fat to add another dimension to this salad, and the subtle addition of basil (easily substituted with other herbs of your choice) give a nice twist. This is a fabulous way to use those last tomatoes lingering on your counter (a friendly message: never store tomatoes in the refrigerator – this causes an irreversible decline in flavor and texture), the tempting heirlooms at the farmer’s market, and the final tomatoes on sale at the grocery store.

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Zucchini Fritter Stacks

Posted on September 7, 2011September 11, 2011 by Claire

Zucchini Fritter Stacks

I’ve declared this week Zucchini Week. Harvest those last zucchinis in your garden or buy them up at the farmers market and grocery store on sale, and make these delicious recipes! See my Zucchini Chard Gratin from Monday and come back Friday for another zucchini recipe.

I made these zucchini fritter stacks as a lunchtime meal, but I think they would be amazing as an appetizer or party snack. The fritter itself is crispy with lots of flavor from the zucchini, cheese, and beer. Add tomato and avocado slices on top (and some bacon and extra cheese, of course) and you have a delicious combination of textures and tastes.

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