I’m off tonight to a new cooking school in Washington, CulinAerie, on 14h Street, which boasts a great line-up of Washington chef/instructors. Tonight isn’t a class, though. Susan, Eliza and I have been invited to a premier party of Bravo’s Top Chef which airs tonight, celebrating our friend and contestant, Carla Hall. Beforehand, we’re planning to try out a little seafood restaurant in Georgetown called Tackle Box. Mmmmmm …. I LOVE fried clams!
It’s a little sad to walk through the garden these days. I took down most of my tomato plants a couple of weeks ago. I picked all of the green tomatoes and have them stored in a paper bag where they will ripen slowly. That should give me tomatoes from my garden until the end of the year. There was a little bit of fresh basil clinging on for dear life that got nipped by a light frost last night. My plants got pretty woody this year, so I wonder if I can use the last remnants on the grill to add a little basil flavor to fish …. I’ll keep you posted. There's one bright spot to the winter garden and that’s the arugula. I know most people like little tender arugula leaves, but my preference is actually big leaves from mature plants. When the weather turns cold, the arugula leaves get a little thick, like winter spinach and they make a great salad.
I did try the following recipe, using cherry tomatoes that had ripened in my paper bag and it was yummy:
Cut about a pint of cherry tomatoes in quarters and place in an oven-proof dish. I have a ceramic dish that’s used to heat brie. Top with about a tablespoon full of finely minced basil. Mix a round of Boursin with about 3 tablespoons full of skim milk. You’ll get a gravy that you pour over the tomatoes. Top with another tablespoon full of basil and set it in 350 oven for about 20 minutes. Served it with some water crackers because that’s what I had in the pantry and they were perfect. In addition to being delicious, it made the house smell great too!
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