Meanwhile, back at the vegetables...

Tomato Tatin - Italian Style


I thought about kissing him when he came out of the oven.

I turned him over and fell in love. But I didn't want to blister my lips ... yet. I've been yearning to make a tomato tatin all year. My plum tomatoes weren't ready and I didn't have enough cherry tomatoes, so I used the medium sized early tomatoes and just went with it. I cored five tomatoes (and saved the juicy pulp for tomato bruschetta topping) and snuggled them into a 9-inch quiche pan. Cut side up. And roasted them.

They were brushed with olive oil and a wee bit of salt, pepper, Italian seasonings and roasted in a 425 degree F oven for 35 minutes. Do brush the bottoms well. The tatin is baked upside down and you want them to invert onto a dinner plate later. After roasting, drain any accumulated juices. You want the tart as dry as possible.

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Then the fun began.

I dolloped black olive tapenade and fresh (drained) ricotta in every crevice. If I couldn't find a crevice, I just smeared it on. You can use goat cheese, fresh mozzarella, pesto or any combination that tickles your palate.

And covered it with a sheet of puff pastry. (Thank-you Bon Appetit and Chocolate and Zucchini for that time-saving idea). Baked again in a 425 degree F oven for 30-35 minutes.

And it comes out acceptable. Because I used the juicier rouind tomatoes, I did have some juice to drain. And then - I turned him over. After cooling for a few minutes, I put a dinner plate on top and quickly inverted the tomato tart-tatin.

And threw some slivered basil on top. And fell in love. And then I kissed him.

And then, we sat down to a tomato feast.

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I roast tomatoes all summer and throw them on everything. Toss with pasta, cool and combine in salads or just pop them in my mouth like candy.

And then ... I came across Proud Italian Cook's Cod with Roasted Tomatoes. I am very susceptible. And fickle. I fell in love again. Once I saw her photo, I had to make the dish.

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And did.

And the thing is - I'm not a cod eater.

I am now. Visit Marie at Proud Italian Cook and be prepared to be seduced. The recipe is here. (Do seek out wild-caught, American-Alaskan cod which is fished responsibly).
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Meanwhile, back at the other summer vegetables ... I generally chop up whatever is ready in my garden, slice them and toss them with olive oil, herbs, salt and pepper and a little garlic.

And then cover them with shaved Fontina and Parmigiano-Reggiano (I know - way to make vegetables unhealthy, Claudia). And I did so - but not before seeing Ciao Chow Linda's delectable Summer Vegetable Gratin. She put her soon-to-be-roasted vegetables on a bed of caramelized onion and fennel. Oh my. I had to do it. And did. After blissfully eating the entire plate of vegetables (yes, the cheese helps), the family fought for the remnants of the caramelized fennel. I think I can just caramelize fennel and onion and serve it for dinner. Visit her recipe and be prepared to be seduced by fennel.

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Breakfast this morning consisted of tomato-zucchini frittatas. Saute 1 cup of halved cherry tomatoes, 1 cup of small sliced zucchini in a small mixture of olive oil and butter. Mix 6-8 eggs with 1/4 cup milk and a dash of salt and pepper (add some basil or thyme if you like). Stir in the vegetables and bake at 350 degrees F for 30-40 minutes. Makes about 10-12 frittata-muffins.

I can't think of a better way to start a day.

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Meanwhile, my garden is on steroids.

The Cherry Tomato Plant is seeking world domination.

But the Zucchini wants a piece of the action. It has spilled onto the grass and is headed towards my home. I hear it quietly crawling through the lawn.
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The flowers are more complacent. The Black-Eyed Susans sun themselves under the feathergrass.

The impatiens are as high as an elephant's thigh.

And the fluttering butterfly enjoys all.

Mornings in the garden means anything is possible.

And I close with three brief notes. Journey of an Italian Cook now has a page in Facebook. If it pleases you, become a fan. It's all in fun.

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I am off to Madeleine Island and Door County for a respite of hiking, biking, berries, lighthouses and fish boils. We are all looking forward to sunrises and sunsets over the big lakes. I will catch up with all of you in a week. And ...

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In the early spring and early summer, I suffered two losses. It coincided with two awards that I never acknowledged. I want to thank Cooking with Rosie and Claudia's Foodessa for thinking of me even when I was being a slug. Cooking with Rosie has an Italian flair to it and I enjoy her breezy, sweet style. Foodessa's blog is a feast for the eyes. Visit and savor.

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Megan at Foodulation passed this on to me. Foodulation is Megan's ode to healthy and delicious eating. Passionate and sweet, her blog is from theartland with a lot of heart. Thank-you, Megan!

I am supposed to state 7 things about myself, but if it is all right with you - I shall skip that phase. I already put too much of myself on these pages. But I would like to pass this on to some remarkable blogging friends - old and new.

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Pat at Mille Fiori Favoriti: it's not a food blog; it's a valentine to NYC, the country and the world. Travel with Pat and see all things new through her perceptive eyes.

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Linda at Ciao Chow Linda: I cook from her blog. Constantly. Weekly. And so will you - it's Italian done right and Italian done beautifully.

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Claudia at Foodessa for scrumptious flavors and sheer loveliness.

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Marie at Proud Italian Cook - Marie always writes as if she just threw these incredible dishes together. She's an artist. Mostly Italian, fresh, local and inspired. You'll cook from her, too.

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Velva at Tomatoes on the Vine - another beautiful blog filled with mouth-watering edibles.

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Sam at My Carolina Kitchen - draws inspiration from France, the Caribbean, and North Carolina. You'll add her recipes to your list of favorites.

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Claudia from What's Cookin' Italian Style (I know - I seem to bond with people named Claudia these days.) Also Italian, Claudia draws from her rich Italian heritage and figures out how to adapt recipes to suit the busy lifestyle of today. Accessible and flavorful and gracious.

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If you are amenable, pass the cheer around - to 7 bloggers. State 7 things about yourself (or don't). And if not inclined, know that I appreciate visiting you. Happy August to all. Until next week, ciao.