At my day job there’s a man who regularly brings my coworkers and me produce fresh from his garden. At first he brought tomatoes that I turned into soup. Most recently he brought us more banana peppers and green chilis than I knew what to do with.
When flipping through chef crush of mine, Hugh Acheson’s, The Chef and the Slow Cooker one page made me stop in my tracks. The recipe for confit tomatoes. The term confit as it applies to meat means to slowly cook an item in its own fat. For vegetables the term has come to mean very slowly poaching in massive amounts of olive oil with aromatics. Either way the end result is delicious.
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
My last nomadic-esque stint in Chicago ignited a massive fire in my heart for poké. There happened to be a poké joint near where I was staying and after one bowl I was hopelessly devoted. Why wouldn’t I be? Poké is essentially a sushi/salad hybrid. You can get marinated fish of your choice served over either greens or rice with all the accoutrements your heart could desire.
There was a time a few years ago that I was broker than broke. Like try and sell everything you own broke. During this time I had to rely (even more heavily than usual) on pasta. On top of that it was definitely a no ingredient left behind situation.
I don’t know what it is about the warm weather, but all I ever want to eat in late spring/summer is seafood. I can’t get enough of the stuff. Maybe I get so busy playing mermaid in the pool that I just want to live like one. Either way, I take my seafood any way I can get it.
I consider myself to be a pretty busy woman. I only go to the store once every two weeks, I work hard, and when I do have time off it’s nearly impossible to pull me away from my pool. I’m actually writing this post poolside!
I could say it a million times but I. Love. Risotto. Who ever knew rice, broth, and cheese had the potential to create such a beautiful, luxurious flavor and texture?
Although the rain all of this past week might suggest otherwise, we are finally entering summertime! Gastronomically one of the best parts about the warmer months is tomato season. Tomatoes are easily one of my favorite ingredients to cook with, and this pasta dish is a celebration of just that.