End of Summer Tomato Salad

Kicking it off - decided to come back and just do a little something for me - my hope is to use the space to keep a record of anything I'm cooking that I like and want to record and to be better about taking photographs and being (somewhat) selective about those photos that are good. So, to (re)start this bad boy, I'm posting some photos from my travels and a few snaps of one of my fave summer meals - tomatoes a la anything.

Copenhagen

Ol & Brod Restaurant in Copenhagen

Rundetaarn

Simple Soaking Up The Season Tomato Salad (this time with anchovy vinaigrette)

heirloom tomatoes
sungold tomatoes
red onion
basil
persian cucumbers
s and p
good olive oil
red wine vinegar
a couple of anchovy filets
garlic

chop up your tomatoes and cucumbers. thinly slice a little bit of red onion and toss into a little bowl of vinegar, let sit. make a little vinaigrette of anchovy, olive oil, vinegar or lemon juice, salt and pepper and a tiny bit of minced garlic. throw it all together with a handful of torn basil

The tomato salad with smashed fingerling 'taters and skirt steak

Snap from Ol & Brod

Blueberry Picking and a Summer Meal

A quick ode to the meals of long summer nights. I love lazing outside as the sun sets and the nights cool off to reasonably comfortable temperatures. I love throwing together the kind of meal that uses some of the plethora of summer ingredients that are ripe and then add in a little grilled meat, for good measure. 

Blueberry picking near Santa Barbara

We made a summer tomato salad with a mix of big heirloom tomatoes and sugary sun golds (my favorite, hands down) from the garden. I added some fresh basil, sea salt, pepper, a few shakes of red wine vinegar and a light drizzle of olive oil. I tossed in an entire (indulging) ball of burrata, cut into chunks. This is one of my favorite dishes of all time and I look forward to summer each year thinking specifically about getting to eat burrata with sweet, ripe tomatoes.

For my grilled meat (I didn't get a good photo because it was too dark by the time it was ready to slice) we made a tri-tip with a chipotle rub (recipe care of Bon Appetit). Some fresh white corn from the local corn-stand rounded out a perfect warm summer meal.

6.10.10

Heirloom tomatoes at the Crocker Galleria farmer's market.