goat’s cheese

Molly’s Slow Roasted Tomatoes (Pomodori al Forno)

A journey of a thousand miles may begin with one step, but a recipe of several steps begins with precisely 2,408 miles. Specifically: the distance from New York to Seattle.

It was on the plane from New York to Seattle that I read last month’s Bon Appetit magazine which featured our friend Molly Orangette’s recipe for slow roasted tomatoes. The recipe was adapted from the one at Cafe Lago, a restaurant Molly writes lovingly about in the accompanying article, and a restaurant that’s back-to-back with an apartment where Craig used to live with his friends Ryan and Kristen.

The story might’ve ended there, with me reading about Cafe Lago’s Pomodori al Forno on the plane, except the story–like those slow-cooked tomatoes–gets richer as it goes along.

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Baked “New” Garlic with Creamed Goat’s Cheese

You’ve seen it at the farmer’s market, you’ve read about it on Ruhlman’s blog. It’s the tall, stalky plant that look like Beaker the muppet when held upside down.

beakergarlic.jpg

[Image assembled haphazardly in Photoshop with picture from Ruhlman’s blog and a stretched-out picture of Beaker.]

It’s new garlic, or Spring garlic, or green garlic (depending on who you talk to) and it’s prized in the food community for its subtlety, its nuance, and its unique, Springy flavor. I’d cooked with green garlic before (see green garlic soup) and yet I hadn’t been entirely won over.

But now I’m whistling a different tune, thanks to my new favorite cookbook: Roast Chicken And Other Stories by Simon Hopkinson. The recipe he offers is truly simple, and yet in its simplicity lies the key to unlocking the mystery and the beauty of new/green/Spring garlic.

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