Monday, March 18, 2013

Greetings, Hominids!

I now have a blog. Blogs are cool. Or so said the 11th Doctor. Anyway, this is the first installment of my food blog. I am pretty new to to the whole blog kit and caboodle  so have patience with me, my audience. Today we will start off with one of my favorite recipes. It is a simple recipe that I love, Bruschetta. Normally this is good for summertime, but with the weather of late being kinda gloomy and cold, it seems like a good option.

Bruschetta is an Italian dish that is good for an appetizer or a light meal. It is one of those dishes where you don't have to have set amounts of anything and is pretty fool-proof. And it is simply delectable. The bacon fat imparts a nice delicate flavor to the dish and give the bread a nice crunch. Here's a list of what you will need:

A few tomatoes
An onion
1-3 cloves of garlic, depending on preference
1 Baguette, sliced about 1 inch thick, on the diagonal
1 tsp dried Herbs de Provence, freshly crushed
Freshly grated Parmesan or Romano cheese
A few tbsp red wine vinegar or balsamic vinegar, if you are adventurous
A few tbsp olive oil
Bacon fat, a generous amount
Salt and Pepper to taste

Here's what you do:

Dice the tomatoes and onion, mince the garlic. Mix with the oil, vinegar, herbs, salt and pepper. Allow to stand at room temperature for about an hour or so. In the meantime, you can grate your cheese and slice the bread. Heat a generous amount bacon fat in a skillet over medium to medium-high heat. You don't want it to be so hot that it smokes! Fry the bread on both sides and allow to drain on a paper towel. Spoon the tomato mixture over it and sprinkle with cheese. Proceed to eating while the bread is slightly warm.

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