Thursday, August 8, 2013

Wicked Good! by Melinda

Brown Butter Tomatoes (source)
I seem to be hung up on this decadent combo of tomatoes and butter. The source of this wonderful and easy recipe is "Food 52," the crowd-sourced recipe and food blog we follow on this blog (click here). Amanda, one of the principals in the endeavor, notes that the tomatoes must be sliced 1/3rd-inch thick, not 1/4 or 1/2!!!!  This serves 4 as an appetizer or two as a light meal. By the way, this will not work by substituting oil for butter--browned oil is completely unhealthy, carcinogenic!

Brown Butter Tomatoes
  • 2 large or 3 small, ripe, beefsteak-type tomatoes (our heirlooms would be great!)
  • 6 tbsp unsalted butter
  • Flaky sea salt, like Maldon
  • coarsely ground black pepper
  • baguette or other country bread, for mopping up the butter (try some of Jerry Sheehan's bread!)
Core the tomatoes & slice them 1/3rd-inch thick. Divide slices among 4 plates [or 2], overlapping them just a little. Put butter in small, heavy-bottomed saucepan & set on medium-low heat. Let the butter melt completely; it will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They'll sizzle! You want to dress the tomatoes with the butter generously! Season the tomatoes with salt & pepper, then rush the plates to the table so everyone can taste them while the butter is still hot! Mop up the butter and tomato juices with good bread. Toast to summer!  (recipe source)

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