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| I know you are all enjoying ripe, Heirloom, Roma, Beefsteak and Queen Tomatoes. A big slice, salted, peppered with a drizzle of EVOO is absolutely my favorite, but when you want to serve those ripe, juicy, red and gold fruits as a major side dish or yet, a main course here is a recipe I know you will love, Tomatoes Provencal. |
TOMATOES PROVENCAL
6 large Roma or favorite ripe tomatoes, cut in half, seeds removed
2 ounces Mascarpone cheese
2 ounces goat cheese
2 ounces Parmesan cheese
Kosher salt and black pepper
Extra Virgin Olive oil for drizzling
Drain tomatoes upside down while making gremolata. Mix the cheeses together.
Turn the tomatoes right side up. Season liberally with salt and pepper. Divide the cheese evenly into the tomatoes. Pack in the gremolata on top. Drizzle with extra virgin olive oil. Place in oiled baking dish and bake for 20 minutes at 375 degrees.
Gremolata:
1 cup crushed garlic croutons, small and coarse, not fine
¼ cup chopped sun-dried tomatoes, packed in oil
1/4 each cup chopped basil and parsley
1/2 cup shredded Parmesan cheese
1 tablespoon lemon zest
2 tablespoons chopped fresh garlic
1/2 -3/4 cup extra virgin olive oil
Kosher salt and cracked black pepper
Mix the first 6 ingredients together. Pour in ½ cup of the olive oil to form a paste. To test mixture, hold the some of the mixture in the palm of your hand. Squeeze and open your hand. If mixture holds together in your palm it is perfect. If it falls apart, add more of the extra virgin olive oil. Taste and season with salt and pepper.
Enjoy!
Even summer in Alaska can be delicious. I always seek out and find the Farmers Market in all of our ports. I remembered Billy in Ketchikan, I met him two years ago and his bright smile and blue eyes seduced me to his stall. He farms in the summer, land of the midnight sun. His table is full and colorful and stuffed with seasonal fruits and vegetables. His artfully arranged baskets, big garden sunflowers and hand written cardboard box signs reminds me that this is a mom and pop, brother and sister summer business. A sweet half hour is spent reminiscing about our last visit and tales of the long winter and no fish. I bought as much as I could carry and then came back the next day with a gift of brownies. Sweets for the sweet.
2 comments:
Oh! how I love reading your blog,seeing the pictures and loving the recipes. It all makes me miss so much when I used to first mate on the Jamal....adventures everyday and such peace and contentment!
Fresh caught British Columbia Sockeye Salmon Filet seasoned with lots of Kosher Salt, Fresh Cracked Black Pepper, Tarragon and Herbs de Provence, drizzled and puddled with great ExtraVirgin Olive Oil and baked with Campari Tomatoes and Pearl Onions. This is one of the best sounding recipes for fresh salmon I've come across. YuuUUMMMY
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