There are few things better than a sun warmed tomato, cut open, dripping juices, and liberally seasoned with salt. There is nothing better than tearing apart a roast chicken after it rested and then dragging the ugly bits through the pan drippings and devouring them in the kitchen.
Today we found stunning tomatoes at the farmer's market. They have been growing in hooped rows since February. Yesterday we pot roasted a chicken on a bed of broccoli rabe with whole cloves of garlic. We had a container of leftover roasted garlic and pan drippings in the refrigerator. We roughly cut the tomatoes and seasoned them with salt. We smashed the garlic cloves into the pan drippings and added them to the tomatoes. We gently warmed the tomatoes in the roasting juices. The floral and fragrant flavor of the barely cooked tomatoes merged with the umami-rich chicken jus and sweet garlic. We gently tossed the sauce with some freshly cooked linguini and served it with a generous spoonful of grated pecorino romano. The combination of fresh tomatoes and caramelized jus is magical. It's a simple idea that we need to look at more closely as we continue to create.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
