Tomato Tart

2 large Tomatoes
1 medium Leek
White Cheese (feta or more mild)
Pretzels (crushed)
fresh Thyme
Olive Oil
Salt

Flour
Butter
Olive Oil

Preheat oven to 375 degrees. Cut butter into the flour, add some olive oil until desired dough consistency is achieved. Roll our on floured surface and place in ceramic baking dish. Bake until slightly crisped.

Thinly slice tomatoes and leeks. Mix white cheese with olive oil, salt, and thyme so that a paste is formed. Layer tomatoes, leeks and blops of cheese on top of the baked crust reserving some of the cheese for topping. Mix this amount with the crushed pretzel and top tart with this mixture. Drizzle with olive oil. Bake for 30 minutes until cooked. If tart dries out during baking just drizzle with more olive oil.

This dish keeps really well and is a great accompaniment to small meals you might make in the days following.

Little Ribbons

ground Sirloin
chopped Parsley
Oatmeal
Salt
Pepper
Chili Powder
Ground Coriander
Olive Oil

Flour
Salt
Eggs

Lemon Juice
grated mild Cheddar Cheese

Mix the sirloin with one egg, a handful of oatmeal, spices, olive oil and chopped parsley. Form into small flat patties and sear on both sides, cooking through.

Add salt to flour. Make crater in flour in bowl and add egg. Stir egg in circular motions into the flour. Roll out on floured surface so that it is 1/4 inch thick. When dough is flat, roll up into a jelly roll type shape. Set water to boil. Make sure that the whole surface of the dough is floured so that it does not stick to itself. Cut slivers from one end. These should unroll into little ribbons. You may want to flour the ribbons as you unroll so they do not stick too much. Boil the ribbons for a few minutes until done. Toss with olive oil, salt, pepper.

Chop patties, and toss with noodles, more olive oil if needed and grated mild cheddar and a little lemon juice.

This meal is a great late night meal to prepare. It takes a while to work up to but is well worth it. Especially with the fresh egg pasta, it is very satisfying and the parsley adds a nice leafy/grassy bite to the meat.

Lunch Saturday July 28th 2007

Root Soup from the Sea

1 Yellow Potato
1 White Onion
Water
Salt
1 half sheet Nori

Chop the potato, boil 10 minutes in salted water, chop onion. Continue to boil potato, add onion to same pot. Cook until soft. Transfer to blender, make sure that it has a chance to cool a bit so that its not too hot for the blender. Add nori, puree. Pour into bowl, top with black pepper.

This soup is super smooth and tastes like salty sea air.


Green Linguistics

Alphabet pasta (dried)
handful Basil
2 leafs Kale
Olive Oil
Salt
grated Parmesan

Boil salted water, add pasta, cook until soft. Meanwhile finely chop kale and basil. When pasta is finished, drain, put bak in pot, toss with olive oil, kale, basil and parmesan. Leave in pot with lid on for a few minutes (no flame). Add salt and pepper to taste.

Maybe this dish will help you express all the things you have been meaning to!