A hazard of blogging for a long time is that you may start to repeat yourself.
One year ago today, I posted the exact same thing we ate for lunch today – Garlic Chives and Pork. That’s the long version, but to summarize, the recipe came from Saveur magazine in a feature on Taiwanese home cooking. It’s ground pork, garlic chives flower buds, chile peppers and soy sauce.
I served it with a cucumber salad containing garlic, chile peppers, rice vinegar, sugar, salt, sesame oil and sesame seeds.
Tonight, I’m making the Potato-Tomato tart I wrote about in August 2007. I didn’t post any visuals at the time I wrote it, but in August of 2008 I posted on Picasaweb a series of photos showing the process of the roasting the tomatoes for the first part of the dish. If I wrote anything about it in 2008, I can’t find it…..so, here are those photos. When I make it again today, it will look almost the same.
The roasted tomatoes are good all by themselves, but we dug the potatoes on Friday and there’s nothing better than fresh potatoes, so I’ll spoon the tomatoes on top of a roasted potato galette, which is nothing more than spiral layers of thinly-sliced potatoes drizzled with olive oil and salt and pepper roasted in a 400F oven for 30 minutes.
The recent rain has made for fast growth in the garden. I swear the okra has grown 2 feet in the last week.
Eggplant plants are making eggplant fruit.
Lemongrass is thick.
There are more peppers than we can use fresh, so I’m going to start packing them into plastic bags in the freezer.
This is my contribution to this week’s Garden to Table Challenge at Greenish Thumb. What’s cooking in your garden?
Update, August 15: a photo of the actual finished Potato-Tomato Tart, just before we ate it.