Oh Ottolenghi!

On a recent trip into London, I finally got to indulge in something that I had only walked by previously (my subconscious must have been secretly protecting my waistline). Ottolenghi is a mediterranean-inspired cafe focusing on hearty, uncomplicated comforting food … Continue reading

Nectarine and Blue Cheese Salad

Nectarine and Blue Cheese Salad

It’s hard to believe that summer is winding down, although now that I think about it, considering I am in a sweatshirt and sweatpants right now, it’s not so hard to believe. I’m trying to eat as much fresh, seasonal … Continue reading

Charred Caesar Salad

The weather in Seattle this week has been less than spectacular, but that didn’t stop us from grilling on the roof with friends. David and I both craved a salad, but we had different ideas about what we had a … Continue reading

Britford Breakfast for Dinner

David’s parent’s arrived in Britford on Friday and we have had great fun gallivanting around the countryside since then. It was Mum’s Day in the United Kingdom this past weekend, and while my mother-in-law loves her English Breakfast, my father-in-law would rather have oatmeal and fruit. To (hopefully) satisfy them both, I did my version of English breakfast for dinner on Tuesday night: Potato and Parsnip Hash with Poached Eggs, Venison Sausage, Seared Tomatoes, and Roasted Mushrooms. The good news is that everything was really delicious and the great news is that both of them were more than satisfied. I could hear the “purr’s” (as my mother-in-law would say) from across the table. Here’s the recipe for the seared tomatoes and hash.

Roasted Tomatoes

  • 1 lb Cherry Tomatoes, washed and cut in half
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Sumac
  • 1/4 Thyme
  • Extra Virgin Olive Oil

Combine the salt, pepper, sumac and thyme in a small bowl. Arrange the tomatoes cut side up on a plate, drizzle with olive oil and sprinkle with the spice mixture. Let sit for 15 minutes. Heat a cast iron skillet over medium-high heat and drizzle enough olive oil on the skillet to lightly coat the bottom of the pan. Put tomatoes into pan cut side down and sear for 5-7 minutes. Do not move or touch the tomatoes while they are cooking. Cook the tomatoes until they are dark and caramelized on the bottom and soft.

Raw Tomatoes

Caramelized Tomatoes

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