Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, August 14, 2013

Tomato, Fennel, and Basil Salad

The tomatoes haven’t appreciated all the rain we’ve been having this summer but better late than never, and they’ve arrived.  Don’t waste any time, a tomato a day I say, whether in gazpacho, a quick tomato sauce, salsas, or sliced on a toasted baguette with salt and olive oil, there’s nothing like a locally grown tomato.  I topped my pan fried chicken cutlets the other night with some of Gaylord Farm’s red and yellow heirlooms, fennel, basil, coarse salt, and a splash of extra virgin olive oil and balsamic vinegar.  Last night I layered them with some mozzarella, and for breakfast laid a thick slab on my scrambled eggs with some olive oil and crumbled feta.  It’s hard to go wrong any way you slice them.

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