Seasonal Food ~April
'April is the cruellest month' wrote TS Eliot,but after a winter that seemed to last forever, the arrival of spring seems anything but mean-spirited now that brighter colours and flavours are breaking through - including wonderful wild garlic, (Allium ursinum). ...
Full List and Recipes: Seasonal Food in April; bbc.co.uk
"The purpose of life is a life of purpose." ~Robert Byrne (*) QuoteGarden.com
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Food News
Try Hank Shaw's recipe for risotto with clams, mussels, and shrimp—or any other combination of shellfish ...
Full Story and Recipe: Comfort Me with Mussels; theatlantic.com
Tapas
Inspired by last February' Seville festive swing, its annual gastronomic tapas fair, where everyone celebrates by going off on a massive tapeo (a tapas crawl) ...
Full Story and Recipes: Small wonder: Enjoy a little bit of what you fancy with Mark Hix's brilliant, bite-sized treats; independent.co.uk
Notes on Dried Tomatoes
Many are the ways to keep tomatoes, in cans, tetra-pak and/or jars.
The traditional homemade method to preserve them, in order to keep their flavour and, eventually, an appetizing appearance through the winter time, is by drying them under the hot sun of southern Italian provinces.
An alternative is slow-drying the tomatoes' halves in a warm oven, with a bit of sea salt, crushed black pepper and oregano. Simply delicious.
A very interesting and versatile ingredient, rich in lycopene, a useful antioxidant for an healthy life. ...
Sun-Dried Tomatoes
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2 commenti:
Most of Japanese people don't often eat drying tomato. I didn't know until I have eaten it in Paris. I tried to make it but the taste wan't good.
I really want to know how to make!!
Hi Chio san.
How, when and where tomatoes are used in the Japanese cuisine, especially in the traditional cuisine?
The type I have used for the picture are the traditional "San Marzano", a variety of plum tomatoes, my favorite. Considered by many chefs to be the best sauce tomatoes in the world. In alternative you could use the "Roma".
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