when there's too much basil and some tomatoes are on the verge of rotting... and bacon

4 medium-small fresh tomatoes 2 strips bacon 1/2 of a medium onion 1 clove garlic 1/2 lemon small handful of julienned fresh basil 2 springs fresh oregano 1 teaspoon black pepper salt to taste (you probably won't need it, the bacon is of course salty)

Chop the half onion and garlic as finely as possible.  Sautee in a bit of oil on medium-low heat (don't burn). Chop the two least ripe tomatoes into small chunks.  In another pan with a little oil at the bottom simmer these tomatoes. Stir the onions and the tomatoes every couple minutes.  When the onions are fairly soft (10-15 minutes?), chop the bacon into small pieces and add to the pan of onions.  Turn the heat up a little, and fry for two or three minutes.  Then add the simmering tomatoes, and the black pepper. Slice the remaining tomatoes radially, julienne the basil, and pick the leaves from the oregano stems. Once the sauce in the pan is very thick, add the remaining tomatoes, basil, oregano, and squeeze the lemon half.  Cook just until the basil is wilted. Eat over pasta.

13 August 2010

tabbouleh, but sweet with cherries and broccolini stems?

juice of one lemon 1 teaspoon ground cloves 1 1/2 tablespoons honey 1 tablespoons rose water 1 cup pitted cherries combine in a small bowl and let stand while the bulgur cooks

1 cup bulgur wheat 2 1/2 cups water boil water add bulgur let stand for about half an hour rinse with cold water drain cover and cool in refrigerator

1 cup chopped broccolini stems pieces should be about 1cm square sautee on medium heat in a little oil until soft but not smooshy

1/4 cup olive oil 1 cup julienned fresh basil 2 teaspoons ground black pepper 1-2 teaspoons salt (possibly more, mix in 1 tsp and adjust to taste)

once bulgur is cool enough not to wilt fresh basil, add everything (olive oil, basil, salt, sauteed broccolini stems, sweet cherry mixture) into cooked bulgur and mix well

13 August 2010