Provence style tomatoes

Les tomates à la provençales (Provence style tomatoes) is a very versatile dish that can be a great side for most grilled meats, starting from a good steak. It can also be prepared and used in a quiche, adding goat chess, or bacon with it. Finally you can have it with eggs, any style. It is closed to what is known in the USA as broiled tomatoes. But the perfume of garlic and herbs transport you to the summer in Provence…

Ingredients for 2 or 3 people (if served as a side to a steak):

  • wpid-wp-1408999313692.jpeg3 large tomatoes
  • 3 garlic cloves
  • 1 tbsp of time leaves
  • 1 tbsp of rosemary leaves
  • salt and pepper
  • 3 tbsp of olive oil

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Trying a Kohlrabi curry.

My dear creativity challenger Boston Organics delivered some Kohlrabi in my box this week. Before living in the USA, I had never heard of such root. It is called “chou-rave” in French, and I confess I can’t remember eating much of it. So far, I haven’t been very inspired nor successful in cooking it, but I think this curry is a promising step toward success. And because this week was very cold, I am craving spicy and hot food, with lots of veggies to fill me, warm me from the inside and gather much needed vitamins.

kohlrabi curry

This was a first attempt, and my pieces were a little big. The recipe bellow includes the necessary improvements. On the upper right corner, you see an attempt at cooking some chick-peas Naan style bread, that tasted ok but don’t present very well!

The main pain with Kohlrabi is peeling them. Well, I finally decided to use a very sharp small knife and I peeled it quite thick. It took me much less time and reconciled  with the beast. Also, to ease the pain of preparing it, you can peel and pre-cook the Kohlrabi the morning, and then assemble the pieces at dinner time.

The following recipe should take about 30 minutes, and feed 2 to 4, depending on the side dish you serve it with. Read the rest of this entry »