An Ode to Tomatoes, And A Caprese Salad
Can I tell you my favorite way of eating tomatoes? Actually, let me qualify that question, because I think we can all agree that eating in-season tomatoes is a distinctly different experience from eating ordinary tomatoes.
I think tomatoes are the emblem of summer cooking, the absolute pinnacle in fact. When produce is as good as this, I use the term ‘cooking’ loosely. What I mean is, in-season tomatoes are perfect just the way they are. Raw. Juicy. With the least amount of distraction possible.
My favorite kind is the miniature variety: cherry tomatoes. They are the essence of tomato, bottled in very compact packaging. Way more potent, and to be eaten like candy. Or popcorn. You know, whatever you like to stuff your face with.
In fact, my mom used to buy pounds and pounds of these ruby droplets every week at the farmer’s market. She’d come home with brown paper bags stuffed full of them, and leave them on the counter for us to gorge on. Which we did.
I’ve continued this tradition into the years since I started buying my own groceries. Except now I have the Union Square Greenmarket to pick from. It’s not a terrible thing, to be faced with so many choices. The other day, I saw tomatoes as big as my head, NO JOKE.
Well, actually, my head is kind of big—they were the size of normal human heads. That’s quite a sinister thought, considering the fact that some of them were oozing juices.
I love the ridged kinds. They remind me of pumpkins and are SO juicy. There’s also a variety that’s shaped like a peach. Amazing. And while I’m sure not all heirloom varieties taste like crack, Green Zebras are quite delightful.
Of course, I’ve got tomato recipes in my “repertoire” as well. I use the term ‘repertoire’ loosely, of course, because caprese salads don’t actually count as recipes, do they? Do they? They’re more suggestions, a recommended tossing together of beautifully complementary flavors.
Personally, I like my caprese salads simple. Simple doesn’t need a recipe.
CAPRESE SALAD
Ingredients:
Tomatoes, the freshest and loveliest you can get your hands on
Mozzarella, preferably fresh
A handful of fresh basil
Olive oil, the finest you have
salt & pepper
Directions:
Cut up your tomatoes. Into slices, wedges, whatever you like and however much you want. Cut up the mozzarella, into slivers, slices, whatever you like and however much you want. Tear up your basil. I like to chiffonade myself. Combine them. Dribble olive oil, salt, and pepper on top to taste. I won’t dare issue amounts. One’s tastes are sacred.
My only suggestion is to let the salad sit for awhile, 10 minutes maybe. The flavors need to fuse together.
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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