Fun with summer produce today. We are on a salad kick. I turned the melon/prosciutto app into a dinner salad with greens, fresh mozz, basil, and a balsamic vinaigrette. Served it with a warm loaf of oatmeal bread, and giant choc chip cookies for dessert.
The cookies are a funny trick I learned from a friend. It is a technique that I think will work on any cookie recipe. You make sort of giant batter balls (1/3 cup), put them on foil on the baking sheet, freeze for 15, then bake at 350 for 20. After 10 min of baking, lift up the baking sheet and drop it down again on the rack. Do that every 2 min. It makes the cookies spread, and it makes the end result crisp edges and chewy center. Prepare for noise though. You can’t get the effect if you only gingerly drop the tray from an inch up. You have to really drop it from 5 inches up.
I had a few quarts of shrimp stock in the freezer after working through a four pound box of frozen head on shrimp. Made some Penang Hokkien mee following this recipe for the most part, only in the Instant Pot:
Added some store bought fish balls, tofu puffs, and regular spinach.
Puff topped with some cauliflower alfredo (gifted by my sister from her delivery box), red onions, red pepper flakes, and after cooking, a little prosciutto, and arugula salad. This was really good.
@CurlzNJ Although I grow TPSTOT , I have to admit I haven’t long been a fan, but they are growing on me, and the husband too, and he’s notorious.
Also, check out the roasted ones.
I made some Nancy Silverton chickpeas , in part to welcome daughter back from NY, but its almost 9 PM here, and I’m not sure what I’ll do with them . Maybe something with roasted tomatoes!
That looks so good. Rasa Malaysia is one of my go-to recipe sources. It never fails me. What kind of chiles did you use? 30 seems like quite a lot though it sounds like you don’t end up using all that is made.
Bold move. Never fear, I’ll throw myself in front of any unwanted fresh tomatoes for you.
Funny story: I know someone who’s a farmer that does not enjoy tomatoes. Zero appeal for her. And we’ve eaten countless pounds of scrumptious tomatoes from that farm over the years.
Oh that is the frozen shrimp stock that I had accumulated. I think in the future I will just store the shells and heads in the freezer as they take up a bit less space.
Much appreciated. BUT. I’m a Jersey Girl and have actually tried them many times. In (organic!) gardens right off the vine in August, no less. It’s definitely a texture thing for me, as are most of the (few) food dislikes that I have. If they’re chopped really small in a salad I won’t pick them out, but I just can’t seem to like a chunk or slice. Trust me–it’s as sad to me as it is to everyone else! One of my dearest friends was a housemate in college and she STILL eats bowls of chopped tomatoes for dinner in summer. Sigh…
OOOH. I do love ROASTED and sun-dried tomatoes, so I’m willing to try! Waiting (and WAITING, don’t get me started) for my next Misfits box to arrive and will give that a try, as I’m guessing there will be tomatoes. Thx!
No one has to like everything. I’m a firm believer. It’s just that you sounded wistful. Gazpacho and pan con tomate are raw tomato uses that mask its normal texture…
Some of us have things that just don’t interest us. That’s different than a dislike. I’m known in many quarters as the person who can safely guard the chocolate. No interest at all. Same with scallops, which my wife really likes. For years she tried to share them with me until I pointed out that they really were wasted on me and if I didn’t eat them there were more for her. grin Eggplant on the other hand I really dislike.
Never fear, I’ll throw myself in front of any unwanted fresh tomatoes for you.
