pan bagnat au cadeau
makes 4
what you need:
sandwich
1 loaf quality pain de mie (or sandwich or olive bread)
12 ounces (320 gr) canned tuna packed in olive oil, drained, oil reserved
20 beautiful, ripe cherry tomatoes, halved
¾ cup rough chopped fresh sweet basil
1 small red onion, thinly sliced Read the rest of this entry »
summer cherry tomatoes (à la bourguignonne)
Cooking inspiration can come from anything and sometimes it comes from really nothing at all. Today it was my poêlon à escargots, a ceramic dish with twelve individual holes in which to cook the escargots. The dish works nicely because the individual holes roast each escargot in a bath of seasoned butter. However, I wanted to take advantage of the summer cherry tomatoes that are filling the markets so I decided to roast my tomatoes in my poêlon à escargotsas if they were escargots. The result: delicious so I thought I would share the recipe with you. This week’s simple pleasure is summer cherry tomatoes “àla bourguignonne” (with a twist, of course).
Available on:
Available on:
WRITTEN MATERIAL AND RECIPES ARE THE COPYRIGHTED SOLE PROPERTY OF LISA BAKER MORGAN and ciao yummy!!® NO PART OF THIS PUBLICATION MAY BE REPRODUCED, TRANSMITTED, TRANSCRIBED, STORED IN A RETRIEVAL SYSTEM, OR TRANSLATED INTO ANY LANGUAGE OR COMPUTER LANGUAGE IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL MAGNETIC, OPTICAL, CHEMICAL, MANUEL, OR OTHERWISE, WITHOUT THE WRITTEN PERMISSION OF LISA BAKER MORGAN and ciao yummy!®
