Monday, August 11, 2008

Heirloom Tomatoes, Peaches and Nectarines

If ever there was proof that buying the best ingredients makes cooking easy, here's the first course I made for supper tonight. Don't the colours of these heirloom tomatoes knock your socks off? Bought on Friday at the market and probably picked that morning, at most, the night before, so even days after I bought them, they're still in prime shape.  

Friends over for the evening. She's vegetarian but eats fish so I pan-fried cod fillets in olive oil, piled them on a plate and sprinkled fresh rosemary over the top. 

That afternoon, I'd made polenta and poured it into a round dish. Neat quarter-circles for browning and crisping in more olive oil. Leftover peperonata from the other day provided vivid colour and good flavours.

Right, the peaches and nectarines. Now in drippy, juicy, messy abundance at the markets. Following a recipe in Georgeanne Brennan's The Food and Flavors of Haute Provence, I made a gratin. Peeled, stoned and quartered fruit, a batter poured over, a "crumble" of chopped almonds, sugar and dried lavender on top. Fifteen minutes in the oven. The batter doesn't seem to add much so, next time, I'll skip it.

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