About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Roger Verge's Sautéed Cherry Tomatoes with Basil

This is from Roger Verge's Vegetables in the French Style. A friend of mine calls these Tomato Poppers, each little warm cherry tomato pops in your mouth when you eat them.

1 generous pound cherry tomatoes
1 garlic clove, peeled
20 basil leaves
2 tbs. chopped parsley
1/4 cup olive oil
1 tsp. sugar
Salt and freshly ground black pepper
1/2 tsp. thyme leaves

Wash the tomatoes, dry them thoroughly and remove their stems. Chop together the garlic, basil, and parsley. Warm a serving dish in a 200ºF oven. Put the oil into a skillet over high heat. When the oil begins to ripple, add the tomatoes. Sprinkle with the sugar, salt, and pepper and toss briefly. Add the garlic mixture and the thyme and mix well. Serve immediately in the hot serving dish.

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