tomato toast

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Come late August, early September, tomatoes become an endangered species.  They are still around, but slowly starting to disappear, reminding you that soon enough the prominent real estate they’ve been holding will be relinquished to the apples and pumpkins of autumn.

But there is still time! Just a couple more weeks to soak up all the delicious sweet and savory tomatoeness.  And what better way to do that than by treating them with the utmost reverence?

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This is not fancy. Nor is it complex. In fact, it seems likely that a monkey could put this dish together.  But that doesn’t make it any less tasty.  A great recipe doesn’t always require that you have intensive skill in the kitchen, but should be something you may not have conceived of on your own.

The funny thing about how much I adore making this is that I used to be afraid of mayonnaise.  I loved it, I recognized its value and importance in my diet, but alas.  It irked me.  I couldn’t bring myself to use it.  Then someone made me tomato toast–and I was forever changed. I had to be able to make it for myself, because I was craving it constantly. It tasted like summer. So I faced my fears of mayonnaise. And I’ve never looked back.

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The moral of this slightly rambling story is that if you too love those late summer tomatoes (and herbs, the herbs in the mayo are important) and just want to savor them as long as possible, this is the dish for you.  Ridiculously easy and silly delicious, it is just the way to send these summer delights off in style.  Until next summer when they once again grace us with their abundance.

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Tomato Toast
serves 2

4 slices hearty, thick sliced multigrain bread
1/2 cup good mayonnaise (if you feel daring, make your own, I entrust you to the geniuses at serious eats for that)
1/2 teaspoon each of basil, chives, tarragon, and parsley, diced (or any combination there of that is to your liking)
A bunch of various colored tomatoes, in thick slices (since they come in all shapes and sizes, I leave it to you to determine how much is right. As these photos show, I tend to pile on as many as possible)
Salt and pepper to taste, extra chives for garnish

  1. Combine your herbs and mayo until well combined.
  2. Toast the breads, lightly.
  3. Smear the mayo, on the toasts.
  4. Arrange the tomato slices atop the toasts. Cover with salt, pepper, and extra chives. Eat immediately. Savor summer.
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tomato toast

rosé all day

For too long now I have neglected to give proper attention to the “wine” element of “winedinerepeat”. Despite this egregious oversight, I have in fact been actively consuming the stuff so as to further my understanding of it.

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NV Huber ‘Hugo’ Sparkling Rosé from Austria at Puritan & Co bar

Tasting away throughout these lovely sun filled months I have discovered that sparkling rosé was undoubtedly the beverage of the summer.

Pink wines made a strong come back this year, and a welcome one at that. Too often people hear rosé and assume it must be a sweet wine…but that is not always the case. Particularly when they are bubbly. They can be sweet but they can also be dry and flavorful in totally unique ways. Never mind that their ability to accompany some of my favorite summer delicacies (namely seafood and carbs) is remarkable.

NV Côté Mas, Crémant de Limoux Rosé, Languedoc at Row 34
NV Côté Mas, Crémant de Limoux Rosé, Languedoc at Row 34

The cool air is coming and with it will come the strong desires for hearty red wines and dazzling cocktails to keep us warm.  So why not embrace these last few weeks of the season with something pink and sparkly?

Nicolas Feuillatte Brut Rosé at Harvest Cambridge. Paired with the city's best bar bite: the bacon bun.
Nicolas Feuillatte Brut Rosé at Harvest Cambridge. Paired with the city’s best bar bite: the bacon bun.
rosé all day

cheesy farro with corn and tomato

Sometimes I get over excited at farmers’ markets.  Everything is in season! Everything is beautiful! I love vegetables!

IMG_4953This enthusiasm often leads to my kitchen overflowing with an abundance of produce, and often me staring at it wondering how I plan to eat it all.  This week, I wound up with a serious amount of cherry tomatoes and some sweet local corn.

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This simple side dish (slash vegetarian entrée) barely cooks the vegetables, and combines them with hearty farro to stick to your ribs. There is also cheese, because obviously.

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So if you too tend to overindulge at the sight of vibrantly colored vegetables…give this a try.  Heck, throw in some zucchini.  Add in some bell peppers. GO CRAZY.

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Cheesy farro with corn & tomatoes 

1 cup farro
1/2 a yellow onion, diced
pint of cherry tomatoes, halved
2 ears of corn, kernels removed from cob
1/2 shredded cheese (variety of your choice, I went for a nice monterey jack blend)
Salt & Pepper to taste

1. cook faro. 1 cup farro to 2 cups water, bring to a boil for 12 minutes, and drain.  Reserve 2 tbs cooking water.

2. sauté onions over medium heat in with olive oil. Once translucent, add in corn, tomatoes, cooked farro, and reserved cooking liquid. Lower to a simmer.

3. stir in cheese until it’s good and melted.

4. add salt & pepper to taste. consume.

This is great alongside grilled chicken or swordfish, but definitely holds up on its own.

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cheesy farro with corn and tomato

a craving for summer

The heat has come to New England, but summer doesn’t actually begin until the inaugural summer meal has been consumed.  It is as follows:

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Nothing says summer to me more than this: fresh lobster barely dressed with mayo (and while I do respect the independence of Connecticut in making their lobster rolls drenched instead with butter, I am a New England girl and mayo is traditional and correct here), fresh corn on the cob, and a massive pile of just fried O rings.  This summer’s initial dream meal happened at a drive up place in the outer cape (PJ’s in Welfleet, do yourself a favor and get there).

Follow up with an ice cream cone, and summer has arrived. Thank the heavens.

a craving for summer