This is what received last week from our share at Plato's Harvest Organic Farm
Our basket is filled with tomatoes... ahhh.....tomatoes.... my VERY favorite!!
look at these babies!!!
Before the recipe I'd like to share a story...
I loved to 'play' with food since I was a little girl. When I was about 4 or 5, my grandfather had made a make- shift stove for me in my grandparents' back yard out of some tree stumps & plywood.
How is wish that I had a picture of that now...
My grandmother gave me some of her old pots & pans & wooden spoons. While my sister & her friends were playing normal kid things, I was mixing sticks & stones in my 'kitchen'.
My grandparents has a backyard veggie garden. I remember one day thinking that it would be a great idea to pick ALL of their ripe tomatoes & try to make them into a sauce in my beach pail.
NOT such a good idea..
I'm sure that they were furious with me, but what I remember most about that day was sitting in the corner of their garage ( trying to stay out of view, I'm sure) trying, trying, trying to mix those tomatoes into sauce..
I'm the one in pink :) some things never change...
Thank you for letting me share this.
now back to our regularly scheduled recipe..
I think that I (as I'm sure many) am SO excited about tomatoes due to the fact that last years' crop was basically wiped out ( at least in the Northeast) by blight.
But this year.. they are amazing!
I made Caprese towers :)
simple, yet elegant ingredients
tomatoes ( we were lucky enough to have 3 colors but any color is fine)
Extra-virgin olive oil
fresh cracked pepper
assembling is easy.. just alternately layer tomatoes with the cheese. Lay the basil leaves on top of each other, roll into a 'cigar' then cut small slices.. you will end up with ribbons of basil to sprinkle over the top. Season the towers with kosher salt & cracked pepper.. and drizzle with the olive oil..
Now I have to admit that I attempted to make a 'basil oil' prior to making these stacks.
I added a handful of basil leaves to my blender with about 1/2 cup of olive oil, salt & pepper.
Blend until the oil is green , then strain out basil leaves.
I did not like the color that the oil came out to be. The flavor was wonderful, but I think that the heat from the blades of the blender bruised the basil..
Next time I will try to blanche the basil first. When I made the arugula pesto last month, the blanching helped the pesto keep it's beautiful bright color.
Scott keeps telling me that when I make a mistake ( in the kitchen or otherwise ) that I'm not doing it wrong, I'm simply learning yet another way how NOT to do something.
I'm not a chef, I'm not a teacher; I am someone who loves to learn & who enjoys sharing what I know & what learn along the way.
I'm learning every day;)