Eating lots of quinoa salad lately. This involves first making a batch of quinoa (1 cup quinoa + 2 cups salted water) and letting it cool, then adding things like roasted red peppers from the jar, sweet corn, feta cheese, halved cherry tomatoes, basil, and so on, plus a vinaigrette and plenty of freshly ground pepper.
I'm also attracted to a recent pasta salad recipe along these lines from the New York Times: very similar, but with pasta, of course, mozzarella instead of feta, and the addition of slow-roasted tomatoes as well as the fresh raw ones. You take the tomatoes, which conveniently can be subpar or over-ripe, cut them into 3/4" slices, brush with olive oil, and put them in a 275° oven for 15 minutes before turning it down to 200° and leaving it for another 4-6 hours. Then you chop them very very very fine, almost to a paste. Instead of a vinaigrette, you mix these tomatoes with equal parts (2 tablespoons each, in the original) of olive oil and melted butter, plus minced garlic.
Sounds good, doesn't it?
Posted by redfox at July 29, 2006 01:10 PM (salads) | Comments (10)
Comments
I have made slow roasted tomatoes this way and they are wonderful in lots of other combinations too-like on hot pasta,for stuffing peppers, in toasted sandwiches, with soft cheeses- super good.
They keep pretty well too in the fridge, so you can make several cookie sheets of them at once at the end of summer when you can get lots of tomatoes cheaply. The idea of chopping them up for a dressing sounds great.
I have made slow roasted tomatoes this way and they are wonderful in lots of other combinations too-like on hot pasta,for stuffing peppers, in toasted sandwiches, with soft cheeses- super good.
They keep pretty well too in the fridge, so you can make several cookie sheets of them at once at the end of summer when you can get lots of tomatoes cheaply. The idea of chopping them up for a dressing sounds very promising.
just found your archives with a google search of "ajvar" (of all things). i'm in minnesota on vacation right now, but will have more time to read you when i get back to my home base in arizona.
there is a giant international food market in tucson where i buy Zergut Ajvar, and i brought a big jar of it to my boyfriend's. just thought i'd do a google to find the history, now we're trying your tofu recipe tonight.
can't wait to read through the archives a little more!
Posted by taza at August 8, 2006 05:56 PMoooh, i'm getting the feeling that this blog has been abandoned? please, i just found you!
maybe you're busy with school right now, but just in case you get email notification of blog comments, drop a quick post just so i know you're still current!
Posted by taza at August 18, 2006 07:14 PMSounds tasty!!!
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Happy Diwali my friend! Cheers!
vkn
My Dhaba
I think my produce guide could improve the quality of your ingredients. FruitSeasons.com
Submit your blog to our Food Blog directory while your there!
Posted by fruit seasons at October 29, 2006 02:22 PMI am new in Tucson.
I am looking for an internatinal market like the one you mentioned.
Can you please give me the address of the market?
I love ajvar and feta.
Thank you
Posted by ca at November 13, 2006 11:46 PM
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