Heirloom tomatoes are the perfect homage to summer. They offer a pungency of color and flavor. They are juicy, palpable, light and luminous like a September sunset. In other words, heirloom tomatoes are exactly what you should be eating right now!
When I’m cooking for myself, I tend to experiment more on ingredients and flavor pairings, but anything “en croûte‘” is an At Home Soigné favorite.
So, I decided to make myself a galette – my friend brought me heirloom tomatoes from Kitchen At Stone Ridge that looked incredible!
Dinner for one, I thought to myself would be classic, simple and completely satisfying.
Tomatoes and goat cheese are a match made in heaven. I decided to enhance my galette by adding red wine caramelized onions and honey. I also egg washed my galette to add that extra crunchy sensation.
Frenching, such a wonderful techinque! It certainly is a talent we all should learn if we want to impress the ones we love. It takes finesse, patience, a bit of natural talent, but definitely a great deal of skill. It also requires a very sharp knife.
I am speaking about frenching bones, of course. Removing the meat from the tips of its bones adds a great deal of elegance and looks absolutely beautiful. Think of it as the bowtie of your meat! It adds flair, and is oh, so sexy!
After a few tips, this daunting task will seem simple. You can apply it to just about any meat; lamb, pork, poultry, beef, even venison if you’re so inclined. The important things to remember are to buy what you can afford, (because meats are expensive), and to be careful when using a very sharp knife.
The first cut will always be the easiest. Follow the natural slant of the meat, and use smooth strokes rather than sawing the meat. Cut down and out at an angle, but remember to keep your knife steady and straight. Cutting through the membrane and scraping the bones of your meat is the most tedious and requires patience. Using the blunt side of your knife, or your fingers can be helpful, but the sharp blade of a knife will save time!