Pan Con Tomate

I lived off pan con tomato while living in Spain and it brings back SO much nostalgia to me.  

With tomato season and Summer coming to end soon, I suggest grabbing a ripe tomato and making this RIGHT NOW.  It is incurably delicious and fool proof.  My secret is to use a good-quality olive oil and a freshly baked baguette.

ingredients

1- 6" baguette, halved lengthwise

1 garlic clove, peeled

2 Tablespoons of Extra Virgin Olive Oil 

1 large tomato, ripe 

1 teaspoon of fresh parsley, roughly chopped 

Sea Salt 

preparation 

Toast or grill baguette until golden brown, about 6 minutes. Rub the clove of garlic on the surface of the bread and drizzle or brush on the olive oil. 

Using a box grater over a bowl, grate the tomato on the largest holes. Discard skin or do as I, eat it. 

Spoon the grated tomato onto the toasted baguette and sprinkle with parsley and sea salt.  Enjoy! 

 

Blistered Shishito Peppers

An amazing looking bushel of shishito peppers caught my eye this week at the farmers market.  As they are in season, and I haven't cooked with them since last year, I thought I would give them a try (you can also find them at any Asian market like Joong Boo).  Sautéed shishitos (aka blistered shishitos) are absolutely the best thing to nibble on, and they're insanely easy to prepare. I usually serve them as a snack or appetizer, but they are great additions to many dishes as well.  A newly opened restaurant, Dove's Luncheonette, serves them as a hash, with fried potatoes and an aioli, then garnished with charred scallions and queso fresco.  The recipe below, while simple, can make a hero out of any home cook.

ingredients

2 tablespoons extra-virgin olive oil 
3 cups of shishito peppers
Sea salt 

preparation 

Heat oil in a large cast iron skillet over medium high heat. Cook the shishitos by tossing and turning frequently until they blister. It should take up to 10-15 minutes to cook a panful of peppers.  Sprinkle with salt and toss the peppers. Next, slide the peppers onto a plate or bowl and serve immediately. You pick them up by the stem and eat the whole pepper, minus the stem. (Duh!) 

Spicy roasted pumpkin seeds

I love Pumpkinpalooza! After carving your pumpkins for Halloween or cooking with pumpkin, don't throw out the seeds. I promise you, they are the best and a very healthy snack built into your pumpkin. Toast the seeds in the oven for a perfect fall treat! There are so many ways to flavor the seeds, my favorite is make 'em spicy! If you have a sweet tooth, use cinnamon and sugar as your seasoning. Yum-O! 

ingredients

1 1/2 cup of pumpkin seeds 
(rinsed and cleaned from pumpkin membranes/pulp)
2 tablespoons olive oil 
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper


preparation 

Preheat the oven to 350 degrees. Clean and rinse the seeds from pumpkin membrane and pulp. I am obsessed with my Dexas collapsible strainer, it saves so much room in the cabinet and drawer. It is super easy to clean and dishwasher safe.  

In a bowl, toss the seeds with olive oil and seasoning. Make sure to coat thoroughly and evenly. Spread the seeds on one even layer on a baking sheet. You can use a spit mat, parchment paper, or aluminum foil on a cookie sheet. Bake for about 30 minutes or until seeds are toasted golden. Enjoy!