Summer bounty in a bowl. It’s all about the Summer veggies, but because of some pesky varmints:
there have only been some Cherry tomatoes – no Romas at all! Despite the noted absence of the larger tomatoes, it wouldn’t be summer if I didn’t make Ciambotta just once. I remember eating Ciambotta, an Italian, tomato-based vegetable stew, every Summer growing up. Family, friends and neighbors had massive gardens and once everything was ripe for picking, there was a constant supply of tomatoes, zucchini, peppers, green beans and the like. My mother made this every Summer and we usually just ate it in bowls, sometimes with bread. My twist is to add fried capers on top.
This is a spectacular and easy dinner to make and serve for 2 or 4. While it may be called a beet “vinaigrette”, it still retains its beetiness with the background flavors amping it up a bit and really delivering. The vinaigrette can even be prepared a day in advance. It pairs wonderfully with the salmon, is a refreshing change from a potato or pasta and looks beautiful on the plate.
I hit the jackpot: a less expensive, and high quality, alternative to the Le Creuset Round French Oven. These bad boys start at $150. and I scored mine for… (drum roll please) $30. Until the season for soups, stews and braising is here (um, no it’s August so not yet), I may indulge in my ultimate fantasy: eating a whole box of Froot Loops and Cap’n Crunch from my new and utterly fabulous RED enameled cast iron dutch oven. It’s the equivalent of taking my new shiny red sports car out for the very first time. Look for me later on the ceiling.