It seems like an eternity since my last post and I have missed you all so much! Please forgive my absence and lack of visits.
After NY was hit by Hurricane Irene, it seemed like everything fell into disarray. All week afterwards was spent cleaning up the mess Irene left behind, then a family reunion the following weekend, and before I knew it, it was study time again.
I would just like to know exactly where the summer went?! It seems like I didn’t have the chance to fully enjoy it….though, I must confess I’m looking forward to the cooler autumn days. I’m excited to get back on track and start my new year.
So, here’s to bidding Summer farewell! From a beautiful selection of late-summer recipes featured in this month’s Food & Wine magazine, I decided to stray (only this one time) from the sweets and go for something a little more savory instead!!
Parmesan Tuiles with Heirloom Tomato Salad
(Adapted from Food & Wine Magazine- September 2011)
Prep Time: 10 minutes
Cook Time: 7 minutes
Inactive Prep Time: Approximately 15-20 minutes
For Tuiles you will need:
8 tablespoons freshly grated Parmigiano-Reggiano cheese
1½ tablespoons unsalted butter, softened
3 tablespoons AP flour
Finely ground pepper
2 tomatoes finely diced
Coarse Sea Salt
2 teaspoons Extra Virgin Olive Oil
Fresh Basil leaves
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
In a small bowl combine cheese, butter, flour and pepper. Mash until a dough forms. Shape dough into a log and cut in equal slices. Using your fingers, press the slices into 1½ rounds.
Bake the Tuiles on the lowest rack for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden and sizzling. Let the tuiles cool completely.
In a small bowl, toss the tomatoes with olive oil and salt. Spoon salad over the tuiles and top with basil leaves. Serve right away!
I would also like to offer my thoughts and prayers to all the innocent victims of the 9/11 attacks and their families. God Bless.