Truth be told, we eat more red meat as as a flavoring in a pasta sauce or a stir-fry than we do as the straight-up center of attention. However, Lamb Steaks with Herbs and Caramelized Garlic make a great indulgence, especially with the Puglian wrinkle of using olive oil scented with rosemary, sage and thyme instead of a butter sauce. The aroma of lemon, herbs and olive oil is a Proustian ticket to the sun-drenched Adriatic coast of your choice–and you’ll definitely want some bread to mop everything up.
Give me one good reason why anyone would choose to cook tomatoes at the very apex of their season, especially for for four hours?
Okay, here’s one: Slow-Roasted Plum Tomatoes with Herb Salt.
Plum tomatoes are the different tomatoes of the pomodoro world. Not inferior, just different. Consumed raw, their virtues remain hidden, but when roasted slowly they soften to the consistency of butter. Spread them on good bread, give them a quick chop to help them morph into a quick sauce. As a contribution to a picnic where everyone is assembling a plate of goodies, or as a high class sumpin’-sumpin’ with olives and shaved Pecorino Romano before dinner, they will provoke applause.
Unfortunately, they’re also addictive.