Ive enjoyed seeing the tomatoes in the market: how 'vine-ripe' do you feel they are? Of course some might be more so than others. do the heirlooms 'burst with aroma' when you cut into them?
So far, I've bought heirloom tomatoes only two times. The black crimea you have seen in the teaser picture and a beef heart. The black tomato was disappointing, very mealy. The coeur de beouf was decent, with a good smell but still not that tasty. So far the only tomatoes I found good are the small "datterini", little dates (last picture from the open market, next to the trombetta zucchini.
Today was a rough day. The little one didn't sleep in the afternoon, so I didn't have time to make something I had in mind: rendering beef fat. In the fridge I keep many different fats, I was out of tallow, so the other day, from Formia, I got some fat to render (they forgot and didn't keep for me the best option but I guess it is still ok).
The girl was of course very irritable for the rest of the day. I decided for an earlier dinner for them . A soup, just like the one you have seen a couple days ago, some grilled meat and a cucumber salad.
I peeled the white asparagus and the girl wanted to help. They were huge! I was disappointed to find a hole so big in one of the asparagus
I served in the most simple way. This season I've not had very, very good white asparagus...hopefully soon, because when they are good I find them truly good.
Then we had some scallops (yes, defrosted!). I wanted to try a recipe on the side note of Flavor Bible. I don't like it, meaning that for me that is fine if a want to make a calamari sauce to dress pasta. Possible my mistake...to much brown bits in the pan...so a darker sauce. A larger, tomato concasse'. I'm not sure but I'm with my husband on this one, better plain simple scallops with plain salt.
Edited by Franci, 10 May 2012 - 02:58 PM.