10.05.20 – 10.08.20
savory baked heirloom tomato tart in puff pastry, with egg custard, herbs, home-cured bacon, & cheese
*plant-based option: mushroom & heirloom tomato
classic Italian summer salad with heirloom tomatoes, cucumbers, green olives, zucchini, arugula, summer squash, cheese cubes, & chunks of Italian bread
traditional French Chocolate Mousse with harvest fruit
Next Week’s Meal:
Late fall backyard bbq with smoked ribs, corn-on-the-cob, vegetable kabobs, & cheddar beer rolls
*plant-based option: butternut squash
This week is an ode to the tomato, the harvest, and the end of this beautiful season of food! Nothing quite says harvest like heirloom tomatoes; the colors, the shapes, the flavors that jump from sweet to bitter and savory. Heirloom tomatoes might seem like a shiny new trend, but they have been around a very long time.
What differentiates an heirloom from a standard tomato is the seed and where it came from. Heirlooms are tomatoes that are openly pollinated and naturally germinated over hundreds of years. The DNA from one plant is allowed to mate randomly with the DNA of another plant, thus creating a natural heir to the tomato plants. Conversely, standard tomatoes have been deliberately bred and even genetically modified to create uniformly predictable tomatoes. Standards might look good on a grocery store shelf, but don’t taste anything like a true, vine-ripened heirloom grown in the garden or picked up at the farmer’s market.
As the harvest season comes to a close, it is the loss of farm-fresh vegetables that causes a shift in cooking to fall dishes; a shift from fresh to stewed vegetables, and from harvest to preservation. Curious Table serves you a tomato Tarte and a classic Italian Panzanella salad that showcase the beauty of these tomatoes while they are still fresh and in season.
Add the balsamic vinaigrette to the Panzanella salad and fully toss. Slice the tomato Tarte and plate next to the salad. As for the mousse, take a spoon and dig in!
From our table to yours…
Eat well, be well!