Smooth as butter rare steak, with crispy potatoes, garden fresh tomatoes, crisp green beans, the zing of fresh garlic and the punch of black olives. Sounds amazing doesn’t it.
Well unfortunately that’s not what I got. Instead what I got was steak like old boots and potatoes so soft I could have eaten them with a straw served with garden fresh tomatoes, crisp green beans, the zing of fresh garlic and the punch of black olives.
I took my eye off the ball on this one, I think its because I decided to watch The Big Bang Theory on my iPad while I was cooking. Not a great idea. So.. instead of a nice photo of the finished article (believe me it was not good) here are some photo’s of the good bits.
The flavours were great and it is in no part down to the recipe, it is completely my fault. I guess this is how you learn. I’m sure there is a quote about learning more from your mistakes but eh… Lucky I like the taste of old boots.
A fresh zingy salsa that will bring anything to life, we’ve had it on chicken, fish, potato’s, and most recently as a topping on bruschetta.
The other weekend we had some friends around and decided to put on a bit of a dinner for them. We didn’t want anything too heavy so decided to do some bruschetta for starters. We made two types, the first was sun dried tomato, basil, mozzarella and some prosciutto. A classic I’m sure you’ll agree, you can’t go wrong with any combination of those ingredients. The other was just topped with this and it went down a storm. We sliced some ciabatta into 1cm slices and drizzled on some oil and a little pinch of salt and put them in the oven so they were nice and crispy. Everything was put out for people to help themselves and they did, there was nothing left.
When ever I make it I use different quantities of the ingredients. So in this one I used 6 tomatoes, 3 shallots, 1 chilli (de-seeded) a bunch of coriander, a bunch of mint, zest of one lime, juice of half a lime, zest of half a lemon, salt, pepper, and a glug of extra virgin olive oil. A glug for me is anything between a tablespoon and a bottle. Use what you feel is right for your taste.
I was disappointed that I never got any pictures of it on the ciabatta or any of the other food we cooked for that matter. I’m trying to grow my blog and want to get pictures and posts of everything I do in the kitchen. Then later I realised that the reason I enjoy doing my blog is because I love the food, and the reason I love the food is because of how my friends and family react to it when I do something good. So this one was for them, it was a good reminder that you need to enjoy these moments.
“The most important things are actually the easiest to obtain: great friends, good food and a decent bottle of wine” ~ Blake Mycoskie
So I have grown tomatoes before and never really realised that they have grown differently. Some have just grown without any help and others have needed some guidance and gentle persuasion to even stand a chance of surviving let alone produce any fruit.
Last year my tomatoes failed miserably. Looking back now I know they were Indeterminate varietys. I expected them to grow into happy little bushes (sorry been watching Bob Ross) that I could just water and they would in turn grow a bountiful crop of lovely tomatoes. Instead what I got was a huge tangled mess that because they were in a raised bed and I didn’t think to build a frame to let them grow up and be supported everything started to rot as no air was getting inside.
Here is a good graphic that I found on fix.com that explains it.
Image from fix.com
As space is an issue I think that indeterminate are best for me. I want tomatoes all season so determinate will take up too much space as I will need lots of plants to keep me going. I need to find out how to prune them what to cut what not to. I’ll do another post on what I find out.