cherry tomatoes

May – Balsamic Skirt Steak and Chili Cherry Tomatoes
by

May – Balsamic Skirt Steak and Chili Cherry Tomatoes

A butcher here on the coast told me recently that skirt steak was only of interest in the summer when folks used their BBQs, so they didn’t stock it right now. I mean really…we don’t live in the middle of Montana where temperatures are in the negative double digits in the winter! Can you imagine anything more ridiculous? Unless it’s pouring rain outside, BBQ weather on the California coast is 12 months of the year.

Consequently, the skirt steak didn’t come from our local market here on the coast. I purchased a couple from my favorite butcher in Oakland and froze them on my return to Fort Bragg.

Now tomatoes are a different matter. Nothing compares with summer sun-ripened tomatoes. Cherry tomatoes have to stand in during the cooler months and they could use some doctoring. I would serve this tomato salad with any grilled or roasted meat. In the summer it would be fun to use cherry tomatoes of different colors.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Skirt steak cooks very quickly, it took longer to heat the BBQ grill. It also has different thicknesses, so everyone can have their favorite degree of doneness. Make the cherry tomato salad ahead, it will only improve from sitting at room temperature for a few hours. You can add the arugula (or basil if you are lucky enough to have it) at the last minute.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Ingredients:

  • For the marinade –
    • 1/2 cup of balsamic vinegar
    • 1/4 cup of olive oil
    • 2 cloves of garlic, grated
    • 1 tablespoon of fresh herbs, such as a combination of rosemary, basil, and sage – finely chopped
  • For the steak –
    • 3 pounds of a skirt or hanger steak
    • 1 basket of cherry tomatoes, halved
    • 1 red chili pepper, thinly sliced (I used 1/2 since one person is sensitive to heat)
    • 1 tablespoon of balsamic vinegar
    • 1 garlic clove grated
    • 2 tablespoons of olive oil
    • 1 bunch of basil or arugula

Method:

  1. Whisk the marinade ingredients in a 1-gallon plastic bag or a bowl.
  2. Cut the steak into manageable pieces.
  3. Season the steak with salt and pepper and pour the marinade over it. Marinate overnight.
  4. Make the tomato salad by tossing the tomatoes with the salt and the chili pepper. Stir in the vinegar, garlic, and olive oil. Set aside until the steak is grilled.
  5. Grill the steak over high heat for a few minutes on each side, and let it rest for 10 minutes.
  6. Toss the tomatoes with the basil or arugula.
  7. Cut the steak into manageable pieces, and scatter the tomato salad on top.
Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

 

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

This recipe came from Malibu Farm Cookbook, Recipes from the California Coast by Helene Henderson.

Malibu Farm Cookbook

Malibu Farm Cookbook

October – Marinated Cherry Tomato Bruschetta with Mozzarella
by

October – Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

Late fall and winter are my favorite seasons of the year. I know it’s unusual, but I love the rain. I probably wouldn’t feel the same way if I had to deal with snow and freezing weather. But, I’m lucky enough to live in a place where the temperatures rarely get below 35 degrees F. I do miss the wonderful fresh ripe tomatoes of summer though.

In most places cherry tomatoes are available 12 months of the year, and with a little doctoring they can be quite delicious even in the dead of winter.

This is the perfect way to perk them up. Add a little pesto and mozzarella and you’ll swear it’s late August.

Marinated Cherry Tomato Bruschetta

Ingredients:

  • 2 cups halved cherry tomatoes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon capers
  • 10 oil-packed anchovy fillets, finely chopped (2 tablespoons)
  • Crushed red chili flakes
  • Kosher salt and freshly ground pepper
  • Slices of mozzarella or a ball of burrata
  • Pesto
  • Baguettes, halved and toasted

Method:

  1. In a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chili flakes, and a generous pinch of salt and pepper. Stir well to combine. Cover with plastic wrap and rest on the countertop (if serving immediately) or in the refrigerator for 8 hours or up to overnight. Bring to room temperature before preparing.
  2. Top each toasted bread slice with a smear of pesto, a slice of mozzarella, and some of the tomato salad.
  3. Or, top the bread with tomato salad and a piece of burrata.
  4. Garnish with microgreens of some chopped basil, if available.

With a glass of wine you would swear it was still summer.

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Burrata

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

I think the folks at Fiesta Friday will enjoy these, something to keep in their back pocket to cheer up a dark day in February. This week is Fiesta Friday #453, come on over and join Angie and the gang at this virtual blogging party.

April in the Kitchen – Carmelized Onion, Roast Cherry Tomatoes, and Curry on Toast
by

April in the Kitchen – Carmelized Onion, Roast Cherry Tomatoes, and Curry on Toast

Tomato bruschetta is one of my favorite summer dishes. I serve it as a starter with drinks, or as dinner itself if there is some good fresh mozzarella or ricotta involved. Unfortunately,  tomato season is still a few months away, it lags sadly behind BBQ season. I am mentally ready for those tomatoes. I want them for a hamburger, or a fresh tomato sauce for pasta, or a caprese salad with mozzarella. But, the ones in the market are currently flavorless and mostly disappointing. Even the tomatoes at the farmer’s market were raised in a hot house. My mouth is set for the first dry farmed Early Girls from the Watsonville area. They are grown without any additional water once past the seedling stage. All the flavor is concentrated, oh my they are so good. Well, enough moaning about what I can’t have.

What is there and what can I do? Ok then, I will settle for cherry tomatoes. And roasting them both brings out the sweetness and intensifies the essence of tomato.

Here is a recipe you can serve now, with pride before an outdoor BBQ, while waiting for the first tomatoes of summer (don’t forget a glass of rose). This is an adaptation of a classic mid-summer bruschetta, made with roast cherry tomatoes. The recipe comes from the cookbook “The Fat Radish, Kitchen Diaries“.

Cherry tomato bruschetta with carmelized onions and curry sauce

Cherry tomato bruschetta with carmelized onions and curry sauce

Onion, Tomato, and Curry on Toast

  • Olive oil
  • 2 large yellow onions, thinly sliced
  • 2 pints cherry tomatoes of mixed colors
  • Coarse salt
  • 8 thick slices of toasted country bread or sourdough
  • 1/2 cup curry sauce (recipe below)
  • Small handful of torn basil and cilantro leaves
  1.  Preheat the oven to 425 degrees F.
  2. Place 3 tablespoons of olive oil in a large heavy skillet set over medium-low heat. Add the onions and cook, stirring occasionally, until well caramelized, be patient as it could take an hour or more. Remove them to a small bowl to cool.
    Sliced Yellow Onions
    Carmelized Onions
  3. Place the tomatoes in a roasting pan and coat with 2 tablespoons of oil. Roast, stirring now and then, until soft, about 20 minutes. Set aside.

    Roast Cherry Tomatoes

    Roast Cherry Tomatoes

  4. To serve, divide the warm onions and tomatoes over the toast. Drizzle each toast with a tablespoon of the Curry Sauce and top with fresh herbs.
  5. Serve immediately.
Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

Curry Sauce

  • 2 tablespoons coconut oil or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 apple, peeled and cored, thinly sliced
  • 1 (2-inch) piece of fresh ginger, pelled and minced
  • 1 kaffir lime leaf (or zest and juice from a 1 lime, added at the end)
  • 1-1/2 tablespoons curry powder
  • 2 teaspoons turmeric
  • 1 (13.5 oz) can of unsweetened coconut milk
  • Coarse salt
  1. Place the oil in a saucepan over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder, and turmeric. Cook, stirring now and then, until softened, about 10 minutes.
  2. Add the coconut milk, bring to a boil, then lover the heat and simmer another 10 minutes until all the vegetables are tender.
  3. Remove the lime leaf and puree the sauce in a standard blender or an immersion blender. (Add the lime juice and zest if you did not have a kaffir lime leaf.)

    Curry Sauce

    Curry Sauce

  4. Season with salt.

This recipe makes quite a bit of curry sauce. I used the remainder as a sauce with a simple roast chicken. It will last for a few days in the fridge.

Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

I’m taking this to share with Angie at Fiesta Friday #64. Each week the food, recipes and pictures are more amazing!

Fiesta Friday

Fiesta Friday