I love everything about this format! I love being privvy to your thought process in creating it....I love the recipe itself, I love the ideas for swaps and I love the suggestions for tweaking until it's just right. So happy you're in this space now and that I get to hear from you on the regular!!!
Oh my gosh ! Such Delicious writing ! And of course the recipe . I can picture you and your mom cooking and talking away about tomatoes ... can’t wait to try this . Anticipating the 40 list !
So true, Ali. Something a bit…more is needed right now. This will do the trick with the Rancho Gordo beans I just found at WF! And did you see this post for using the “ tomato water” from those large tomatoes still showing up at farmers markets? Yum.
I’m SO excited for this journey! We are about to retire and want to travel for extended periods in our travel trailer. I have always pre-prepped most of what we eat when we camp for a couple of weeks, but the idea of cooking creatively and healthfully on the road for months at a time has had me questioning my abilities Rumor has it that I’m a good cook, but I recognize that I have an extraordinary kitchen that is well stocked. I won’t have that on the road. Then you! Forty ingredients! I can do that. Thank you!
I don't think vegan butter browns in the same way but I wonder if you could toast finely chopped nuts (walnuts, almonds, hazelnuts) to the butter to contribute a similar, for lack of a better word, nuttiness
Hi. My challenge relates to vacationing in my Toyota Sienna minivan. It is converted to a no-build camper and I’m challenged to cook vegan for myself efficiently. I have a cooking element but no refrigerator. I’m from Corvallis Oregon and look forward to this learning opportunity. Thank you!
It cools the butter down really fast so that the aromatics don't burn, and it thins out the butter a little so that the butter can drape more of the tomatoes and beans
As I’m reading this I’m literally on the way to my favorite market for some beautiful fresh Marzano tomatoes. Perfect timing!
Delicious! We were having so much fun emulsifying that we added a second ice cube.
I love everything about this format! I love being privvy to your thought process in creating it....I love the recipe itself, I love the ideas for swaps and I love the suggestions for tweaking until it's just right. So happy you're in this space now and that I get to hear from you on the regular!!!
Thank you for the warm welcome. I'm happy to be here
This looks so good. Think I might toast some pine nuts in that brown butter and sprinkle em on top too. We'll see tonight!
Yes to crunch!
Can confirm. Extremely good!
Oh my gosh ! Such Delicious writing ! And of course the recipe . I can picture you and your mom cooking and talking away about tomatoes ... can’t wait to try this . Anticipating the 40 list !
So true, Ali. Something a bit…more is needed right now. This will do the trick with the Rancho Gordo beans I just found at WF! And did you see this post for using the “ tomato water” from those large tomatoes still showing up at farmers markets? Yum.
https://food52.com/recipes/30535-michael-ruhlman-s-pasta-with-tomato-water-basil-and-garlic
This pasta is delicious. Another one of my favorite places to put tomato water: https://www.bonappetit.com/recipe/tomato-water-bloody-mary
New subscriber and can’t wait to have this for lunch at work
I’m SO excited for this journey! We are about to retire and want to travel for extended periods in our travel trailer. I have always pre-prepped most of what we eat when we camp for a couple of weeks, but the idea of cooking creatively and healthfully on the road for months at a time has had me questioning my abilities Rumor has it that I’m a good cook, but I recognize that I have an extraordinary kitchen that is well stocked. I won’t have that on the road. Then you! Forty ingredients! I can do that. Thank you!
Do you think vegan butter would work? Or would it act more like olive oil...
I don't think vegan butter browns in the same way but I wonder if you could toast finely chopped nuts (walnuts, almonds, hazelnuts) to the butter to contribute a similar, for lack of a better word, nuttiness
Hi. My challenge relates to vacationing in my Toyota Sienna minivan. It is converted to a no-build camper and I’m challenged to cook vegan for myself efficiently. I have a cooking element but no refrigerator. I’m from Corvallis Oregon and look forward to this learning opportunity. Thank you!
Can I ask, why the ice cube? I cannot wait to make this.
It cools the butter down really fast so that the aromatics don't burn, and it thins out the butter a little so that the butter can drape more of the tomatoes and beans
WELL, WOW!
This looks yummy, I must shop tomorrow!
This is going to be a staple in our house - so easy and delicious!
Turned this into a panzanella earlier this week and it was delicious! Thank you for sharing! :)
Um hello....must make this ASAP!