Showing posts with label fresh veggies. Show all posts
Showing posts with label fresh veggies. Show all posts

Thursday, March 31, 2011

Bowled Over...Again


Peter's and my recent trip to the West Coast to visit Rachel and the Divine Miss M was filled with wonderful moments galore: Maxine's giggles, a visit to Tilden Park's Little Farm (one of the few rainless moments), family dinners, Bananagrams — the list goes on.

But one of the highlights for sure was Berkeley Bowl, which we visited multiple times and felt like oohing tourists every time. For an East Coast resident, this supermarket is a fresh produce Mecca requiring multiple visits for us to pray before the fresh food gods. I remember being awestruck the last time we visited, but this time was — hard to imagine — more special. Maybe it had to do with having left behind the worst winter in recent memory — we did not see one inch of our yard from early December until early March — but I could not get enough of this place. I felt rejuvenated by the absolute possibility of all this wonderful, fresh — much of it local — food. It was breathtaking.

Peter, always positive, proclaimed Berkeley Bowl the FAO Schwartz of Supermarkets. I, clearly a glass half-empty kind of gal, noted that it made me feel as if every other supermarket I regularly shopped in seem — and I will include a fav of mine, Trader Joe's, and Whole Foods — like a corner convenience store (and we all know what the fresh options are there!).

I took a few notes. (East Coast reader warning: This is going to depress you.)

* 18 kinds of apples ... IN MARCH!
* carrots: sure, the obvious long orange ones you can get just about anywhere, but also round carrots, white carrots, maroon carrots, mini carrots, yellow carrots and red carrots. Who knew?
* obvious yellow bananas AND burro bananas, red bananas, plantains and nino bananas.
* regular old cucumbers AND English cucumbers, Persian cucumbers, Japanese cucumbers, and pickling cucumbers
* REAL tomatoes, i.e. not the plastic things passing for tomatoes 9 months of the year everywhere else in America, as well as orange tomatoes, yellow tomatoes, and some kind of brown tomato I had never seen before

And this was NOT even the organic section, which is almost bigger than the produce section I regularly shop in weekly.

If you still have a stomach for this, here are some photos to further prove the point. While we desperately hope Rachel, John and Miss M move East this summer, I now know I'm up against more than just a California is Cool mindset. Berkeley Bowl is a formidable opponent.







Wednesday, December 15, 2010

Scalloped Tomatoes


With all this holiday baking — oh and just a little holiday eating — I'm beginning to feel just a tad blimp-like. So with that in mind, I thought it was time, Rachel, for me to feature something that didn't include sugar.

I am a huge tomato fan and it is one of life's inadequacies that I live in a place where fresh, lusciously ripe tomatoes are only available two months out of 12. I long for them the rest of the year, but there is no point of even pretending that the stuff in the produce section that's red and roundish is even vaguely related to a real tomato.

That said, this terrific recipe from the Barefoot Contessa's new cookbook, How Easy is That?, is a wonderful way to serve tomatoes as a side dish in those off months. Plus, you can make it ahead and serve it for a crowd, which is what I did when we had some friends over for dinner a few weeks ago. Hope you all like it!

Scalloped Tomatoes
serves a crowd

ingredients
5 tablespoons olive oil, divided
2 cups diced bread (1/2 inch pieces) from a round rustic bread
3 pounds plum tomatoes, diced (about 14-16 tomatoes)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 cup julienned fresh basicl leaves
1 cup freshly grated Parmesan cheese

method
Heat oven to 350 degrees.

Heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the bread cubes and stire to coat with the olive oil. Cook over medium heat for 5 minutes, stirring ovten, until the cubes are evenly browned.

Combine the tomatoes, garlic, sugar, salt and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.