I love that The Washington Post has a special tomato issue. It makes me think they featured a prominent front page photo of Karl Rove being peppered with tomatoes, left and right, as he stepped out of the White House for the last time. The caption underneath would detail his favorite preparation for the ripe produce he was dodging.
Of course, unimaginatively enough, the Post relegated its tomato discourse to the Food and Dining section. They do, however, offer a couple of appealing recipes garnered from a readers' contest featuring the tomato and no more than 10 ingredients. I place much faith in readers' recipes because they tend to send in ones that in their experience have been universally validated. They are tried and true and, as the 72-year-old second-place winner said of her fresh tomato sauce, in her head "like it's in steel."
The winning entry (out of over 345 entries), the caprese granita, envelops a small dollop of mascarpone cheese between two layers of tomato granita made from a macerated mixture of tomatoes, garlic, salt, and vinegar. (The mixture is frozen and shaved to make light, icy crystals). It sounds like it would be icy, creamy, and a little acidic all at once, and I have yet to have even a mediocre experience with anything involving mascarpone. I look forward to making this when I have the will to shave ice every 45 minutes for a period of four hours.
And did I learn anything new from The New York Times this week? I learned that you can use the word "farinaceous" outside of your industrial agriculture/food science class, as long as you have the whimsy to say that the corner of Grand and Essex is getting even "wheatier" with the addition of new pizzeria on the block, Isabella's Oven.
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Posted by: Tiffany Rings | January 27, 2011 at 01:51 AM