I LOVE TOMATOES!

I really do!  I love tomatoes.  

I bring you, my loyal readers, another dish that I made with tomatoes.  Interestingly enough, this is my first entrée post.  I think prior to this, I've been posting appetizers or small plates.  Today, I present a Grilled Tomato Salsa on a filet of white fish.

I found this recipe from Bon Appetit Magazine.  I, as usual, altered the recipe a bit for my personal taste as I recommend you do the same.

The Tomato salsa consists of tomatoes, (I used a variety of tomatoes that I found in the Union Square Greens market), garlic, fresh basil, olive oil, salt, lemon zest, capers, pepper, and finely chopped boquerones.  For those of you, like myself, who don't know what boquerones are, they are marinated white anchovies.  

Thank you google for explaining what they were! 

If you don't have white anchovies then oil-packed anchovies will work as well.    And yes, you must use the anchovies, they really add to the flavor of the salsa.  Trust me.  I am not a true fan of anchovies, but after I ate the salsa, I too was a believer.  Anchovies are a must.

Start your salsa by grilling your tomatoes.  As stated in my previous posts, I do not own a grill nor do I have the outdoor space to have a grill.  I live in Manhattan people!  I am happy enough to have a true 1 bedroom.  So, I wrapped my tomatoes in foil and sat them directly on my gas stove.  If anyone out there has a better solution to grilling indoor, I am all ears.  I may buy a George Forman grill.  Thoughts?  Should I?  

While your tomatoes are grilling, start preparing the other ingredients.  Grate your garlic, zest your lemon, tear your basil leaves, finely chop your boquerones (anchovies) and capers.  I also fried off a few capers for additional texture and layered it on top of my finished dish.

When your tomatoes are grilled, they will release a beautiful, smoky scent.  Place them into a bowl and add your additional ingredients.  If you break up the tomatoes it will release some fragrant juices and flavor into the mixture.  Toss the salsa together and set aside.

Preparing your white fish is quite simple.  All I did was season the fish with a pinch salt and pepper.  I placed a bit of butter on the top of the filet and let it bake in the oven.  Once, I pulled the fish out of the oven, I plated the filet and spooned a healthy amount of the salsa over the top.  I added a bit of olive oil over everything to finish the dish.

What can I say?  A perfect summer dish.  The salsa was fresh and the tomatoes' smokey flavors with the freshness of the lemon and basil really brought the fish alive.  I was happy I added the fried capers because it layered another texture into the mix and from what I am learning, it's always great to add texture into each and every bite.  

Try this dish before the summers over.  You will not regret it.

Let me know how it goes. 

Feel free to contact me with ideas or images of your food:  jessecancook@gmail.com

Red Pinch Bowls from West Elm.

Fried Capers? Say what?

You read correctly, Fried Capers!

I share with you a dish I made for my birthday that was in June:  Smoked Salmon Tartines with Fried Capers.

I found this recipe in the June 2014 issue of Bon Appetit.

While making this tasty treat, I got to try my hand at a little pickling.  Let me tell you, I didn't realize I could pickle things at home.  If you haven't noticed, I'm a complete novice when it comes to cooking and all things culinary.  Could you call what I am doing culinary?  Let me know if you're out there reading my little blog.  Anybody?  Anybody?

Okay, back to the dish.

The ingredients are simple and you can vary them to your taste.  All you need are the following few ingredients: Bread (I recommend some freshly baked country-style bread), red onions for pickling, creme fraiche, capers, vegetable oil (I used olive oil), champagne vinegar, chives (I got some fresh chive blossoms at the Union Square farmer's market,) salt, ground pepper, and of course the hot-smoked salmon, flaked. 

Start by slicing your red onion very thinly and placing them in a bowl with about 1/2 cup of the Champagne vinegar.  Let that sit for about an hour to pickle.

While your onions are pickling, heat your oil in a pan.  Drain the water from the capers and pat them dry before frying them.  After they are dry, fry the capers until they are crisp and they open up.  Once they are open and crisp, drain the excess oil from them with a paper towel.

Slice your bread and toast it in the oven for a bit.  If you're near a grill, (I do not have that luxury since I live in a small Manhattan 1-bedroom apartment), you can coat the bread with a little olive oil and grill the slices.

Once your bread is crisp, like your capers, you can spread the toast with creme fraiche and season to taste with salt and pepper.  Place the flaked smoked salmon on top of the creme fraiche slices.  

Drain your red onions and place the pickled pieces to the tops of the toasts.  Layer on your fried capers,  chopped chives and complete it with a little bit of olive oil over the tops of each piece as a finishing touch.

And there you have it...a tasty dish.  

This was a hit at my birthday dinner.  I do have to admit, I found it odd that I had to do the cooking on my special day.  You ask, "Did you have to do the dishes?"  The answer is...

Yes.  I did those as well.  

Go figure.  Happy 32nd Birthday Jess!

Dishes and Bowls from West Elm.