Sunday, May 8, 2011

Tricking Tomatoes To Be Juicy

Summer tomatoes are such a short short season for those of us who adore their juicy, sweet taste! There's nothing like a summer tomato, the taste is so distinct I dream about them. However, when you just can't wait and you need a tomato fix there is a solution - or as close as you can come to one.
Roasted TBM
By roasting tomatoes you can enjoy their juicy taste all year long. This concentrates the tomato flavor to create that ripened, just-picked tomato taste. Simply cut the tomatoes and roast (450) for 15-20 minutes until they are red, shriveled little goodnesses. Tonight, I took them out a couple minutes early, added some basil and haloumi (the greek version of mozzarella), salt, pepper, a drizzle of GOOD olive oil and broiled them for another couple of minutes. And shall we say, a summer dinner is served!

Friday, May 6, 2011

Opening Day!!!

It's like the Red Sox season opener but for foodies!

Tomorrow is Hingham Farmer's Market opening day and I probably won't be able to sleep knowing I can spot fresh fuits and veggies all lined up for picking! Don't worry, I set out all my reusable bags and am already dreaming of the freshness that not only comes with a cool spring morning but also with farm veggies. All details of the big day are located here:

Tuesday, May 3, 2011

Back to Everday Extrordinaries!

We're coming up on the 2-week mark to our wedding and I'd like to take this time to answer many rehearsal dinner questions. Apparently our rehearsal invitations (yes, send invitations - I love anything that deals with paper - thank you Paper Moss) sent a scurry of hungry individuals to the restaurant's website deciding if the meal would suffice. I think everyone will be happily content.

Since our wedding is a sit-down affair we decided to showcase our favorite comfort food style at our rehearsal dinner. Working with the DISH staff we highlighted their special, yet everyday style food like homemade kettle potato chips with cheese sauce, pulled pork sliders and artichoke beignets accompanied by an atmosphere that lets guests chat, eat and drink up.

And before the night ends - we'll be capping off this "easy" meal with a dessert bar filled with chocolate. I leave the images up to your imagination until the date - although I imagine something like this will tie you over!
Thank you Simply Perfect Weddings

Sunday, May 1, 2011

A Dinner for 2 or 20

I have an answer to all your "what do we have for dinner" problems - whether it's on a Friday for 2 or on a holiday for a whole crowd. I'm telling you this herb and caper roasted fish takes about 5 minutes to prep and about 15 minutes to cook! When I'm craving fish but don't want to put a lot of effort into a meal, or just don't have the time, I turn to this quick cooking, light and fresh dish.

Buy enough white fish for the number in your crowd - I've used halibut, cod, tilapia, really anything that's fresh. Lay the fish in a baking dish, skin side down. Actually when I'm making this for a large crowd I use those aluminum throwaway baking dishes you can get at the grocery store - lifesaver for those of us who don't have a diswasher :)

Next take a tablespoon or two of capers, any fresh herbs you have chopped, juice of 1-2 lemons and a couple squirts of dijon mustard. The mustard is KEY! It's tang and white wine undertone really hold the marinade together. Whisk together while slowly pouring in about a 1/2-1 cup of GOOD olive oil. Add salt and pepper and brush the marinade over the fish.

Next, cover the baking dish with aluminum foil and bake at 350 for 12-25 minutes (this depends on how much fish you have). Just check it after 12 minutes with a fork and you'll know.

Trust me, people LOVE this dish and they request it time and time again! I've even turned some meat eaters into fish lovers with this one. Just don't forget the wine!