I should totally write a Shakespeare-style love poem to tomatoes. I could call it The Tomato Sonnet: Why Summer is Awesome and Tomatoes are Better than Candy and Winter Should Just Stay Far, Far Away. I’m sure it would be a huge hit.
I’m just not ready to say goodbye to summer, you guys. I start class again next Tuesday (WHAT NO WHEN DID THAT HAPPEN) and I’m down to my last piece of sockeye (although Coho salmon should be getting in this week, so you can expect me to be all over THAT) and I have been listening to the summer-y-est summertime country music all day long and living in denial about school and impending cold weather and PLAY IT AGAIN, SUMMER, PLAY IT AGAIN.
But it’s not over ’til it’s over! There’s still sunshine and tomatoes and OMG THIS TOMATO GALETTE and good friends and great beer. So you can bet I will be soaking up every last ounce of summer produce – especially after seeing this corn and zucchini roundup from the lovely Stephanie at Girl Versus Dough today and adding every single recipe to my make-these-things-before-the-zucchini-is-gone list. That girl just gets me.
But let me stop whining about the end of summer for a hot minute to tell you about this goat cheese tomato galette. It’s kind of a game changer. I could eat goat cheese with a spoon, and cherry tomatoes are better than candy. So putting them together and wrapping them in pastry is obviously something I’m going to want to be a part of. Plus, it’s a galette, which is rustic, which is code for really hard to mess up and therefore one of my very favorite things.
This galette was just all kinds of perfect. I realized after we ate it all that it also would have been aaaahhhh-mazing with some balsamic reduction drizzled all over it (because what ISN’T amazing with balsamic vinegar). But seriously, a slice of this galette is like a slice of summertime. The crust is just a tad sweet, and it complements the sweetness of the tomatoes without overpowering them. The tang of the goat cheese balances all the sweetness out and adds a wonderful pop of flavor when you’re least expecting. Add some garlic- and basil-infused olive oil and BAM. A face full of summer.
Everything is better with wine.
Especially when the wine is accompanied by risotto. And then covered in butter and cheese. And consumed with a big ol’ glass of even more wine. Ya dig?
This week has just been ONE OF THOSE WEEKS. We are now moved in to the new apartment (wahoo!) but it’s not so much “REALLY moved in” as it is “put the couch somewhere and dig a path to the stovetop and leave everything else in boxes and piles on the floor and what’s the number for that delivery place again?” Kyle’s a moving champ, though - I’m pretty sure he’s done 99% of all the unpacking that’s happened in the last week since I’ve been so swamped with work. Including unpacking the kitchen, assembling my desk, and setting up my desktop computer (THANKS KYLE YOU DA BEST). I also wasted an entire afternoon picking classes for the upcoming semester, which starts WAY TOO SOON, because Cornell’s class-picking-internet system is completely ridiculous. And then I made the mistake of looking at my to-do list, which is ten feet long. So basically, I’m in the mood for wine. ALL of the wine. And maybe some of this risotto to go with it.
I like this risotto because it’s a nice, subtle twist on the classic white wine variety. Mushrooms and thyme lend a little bit of earthiness, and the red wine gives it a beautiful pink-ish (but not PINK pink, because we don’t want to eat Pepto for dinner, because gross) hue and just a hint of red wine flavor. I’m often a fan of dishes with big, bold, in-your-face flavors, but this risotto is delightfully subtle. Just a big bowl of mmmmmmm.
You can’t really go wrong by putting things in skillets.
Especially when the thing in the skillet is a glorious mash-up of rosemary, thyme, cornbread, and buttery biscuit-y goodness. [read more...]
It was really only a matter of time before I added a heap of goat cheese to my breakfast and put the whole thing on top of crostini.
This is quite possibly the greatest breakfast breakthrough ever. Easy to make? Check. Includes cheese? Check. Able to be eaten with one hand while you sit at the computer attempting to get work done? Checkity check check. Also, there are tomatoes and fresh basil AND some scrumdiddlyumptious (real word. Willy Wonka says so) scrambled eggs. [read more...]
I jumped on TWO bandwagons today, you guys. Sometimes, a food blogger’s just gotta do what a food blogger’s gotta do. Especially when the bandwagons in question are mason jars and fun stripe-y straws. AMIRITE?
Also, the bandwagoning was all in the name of this super delicious Blackberry Whiskey Lemonade. Which means it was totally 100% justified. I would pretty much do anything for this whiskey lemonade. And given how much I love mah draaaanks, that’s really saying something. [read more...]