As I mentioned yesterday, the last few weeks of August have been overwhelming in the best way. Simultaneously, work is getting busier, and I've been thinking about ways to improve my blog. I'm interested in making a change and streamlining the content so I'm not just dumping a week's worth of meals into one post.
Excitement is not always the first thing I feel about my writing my weekly CSA summaries, but last week Davy and I joined forces to make a truly dynamite dinner. Aside from feeling satisfied because it was healthy, uncomplicated and composed of mostly local ingredients, I couldn't wait to share it. This led me to the idea of reporting on a "meal of the week," be it one I've made, a restaurant visit, or any memorable experience involving food.
As our summer share comes to a close, I thought I'd start the transition with the dinner that inspired me.
Our air conditioning was finally fixed last week, and I didn't waste any time firing up the oven (these were the first on my list). Once I got some baking out of my system, I made use of our cool kitchen to make sherry cherry tomatoes, a favorite in our house that's been neglected this year. I've written about them before, and am happy to share the recipe if any of you are interested.
It helps to start with homegrown or CSA cherry tomatoes, and the different colors made the end result even more attractive.
I love this recipe because it's extremely versatile, and could be eaten as a main course, snack, or side dish, served over pasta, smushed on top of crusty bread, mixed into a salad, or scooped up with a fork under a layer of broiled cheese. On this particular night, we chose to grill thick slices of Billy Bread in order to more efficiently shovel the tomatoes in.
While both of us probably could have subsisted on sherry cherry tomatoes alone, I'd also gotten a beautiful piece of rockfish from Yellow Umbrella (they also supplied the bread). Before Davy took it out to the grill, I adorned it with olive oil, sprigs of thyme, a spritz of lemon juice, and minced Thai chili peppers. It was extremely tender and the flavors added just enough without overpowering the fish. The before and after are below.
At this point you're probably sick of hearing me talk about padron peppers, but I can't help myself. We grilled those, too, and they were even better than they were blistered in a pan (which I wasn't sure was possible).
There's nothing revolutionary about this meal, but it served as a timely reminder to me that simple is often better, in food and in writing.
Have a happy Labor Day weekend!