Wednesday, August 3, 2011

let's call the callin' off, off!

you say "tom-ay-tow" and i say "tom-ah-tow"...more like, you say "tomato", and i say, "what colour?" 
fa real.

there's a farmers' market (i'm OBSESSED!) on my way to work on tuesdays that i like to stop at.
last week it was a pint of multi-coloured heirloom tomatoes that caught my eye and holy crap they were so amazing.
purple, orange, yellow, greeny stripe, classic red...ALL the colours and ALL the flavour! it really does make a difference when your fruit and veggies are grown in real soil and ripen naturally on the sunny vine...they taste like, how do i put this?, real!

to showcase their beauty, i sliced these tomates (hard t, en francais) good n' thick so as not to muss them up too much. just a nice caprese salad with fresh basil, mozza, olive oil and sea salt.

i kinda wish i'd taken a 'before' photo of the painfully awkward prepubescent cucumber-looking squash with all its bristly peach fuzz before i peeled, cut it into thin strips, and fried it in a bit of roasted almond oil...ah well. it gave the spelt spaghetti and straight from italy pesto some freshness and paired nicely with the simple and succulent salmon filet that i baked with a slather of smoky maple mustard and cayenne pepper. (always a sucker for alliteration).

topped off with a glass of rosé, there's absolutely no arguing at this dinner table. certainly not about the pronunciation of tomatoes. 



  1. Please share your Salmon recipe - I am so not used to cooking it and have some really amazing Salmon I do not want to ruin. Gratsi!
    Love your blog!!!

  2. agh! i just saw your comment now D V (lame!).
    to answer your question: just stick your fresh salmon fillets (not the same ones you were referring to in august, hopefully) skin down on a greased baking sheet, then cover the nice fleshy part with literally anything saucy. i like mustard, but you can use pesto or mayo with flavours like dill and lemon, always a good bet! use a spoon to push the sauce into the grooves in the fish flesh for more flavour.
    then bake in the oven at 350C for about 20-30 minutes depending on how thick your fish is and how well cooked you like it! easy!!