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Showing posts from April 18, 2010

30,000 Feet in the Air and You're Really Hungry

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I'm packed and ready to fly to Seattle this morning to attend Starbucks' Coffee College. I know, it's a little late to go back to school but you can never know too much about coffee, Seattle, or Starbucks.
Something about being on a plane makes me very hungry, so I always brown bag it. Today's breakfast meal is egg salad with bacon sandwiches. And a Fuji apple.
My first post on Zesterdaily is about food to bring with you when you fly. Please take a look and let me know what you'll be making for your next trip.

Italian Sausages and Roasted Tomatoes

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With summer still months away, the tomatoes at the Farmers' Market leave something to be desired. Still juicy and fragrant, they lack the exquisite flavor of tomatoes ripened by the full heat of the sun.
And yet....
Roasted, with a little olive oil, seasoned with sea salt and black pepper, spring tomatoes add depth to a braise or stew. Traditional Italian recipes pair sausages with peppers and onions. Substituting roasted tomatoes for the peppers softens and sweetens the flavors. Adding pasta makes a main dish that is filling, economical, and easy-to-make.
Roasted Tomatoes
Yield: 1 quart
Time: 60 minutes
Ingredients
3 pounds tomatoes, washed, stems removed 1/4 cup olive oil Sea salt and black pepper
Method
Preheat the oven to 350 degrees. Place the tomatoes on a Silpat or aluminum foil covered baking sheet. Drizzle with olive oil. Season with sea salt and black pepper. Place in the oven and roast for 60 minutes.
Use a rubber spatula to save the clear liquid, tomato essence that has accum…