There are three types of foodies in the world, those who like to cook, those who like to bake and those who like to eat. I’m a cook. I don’t really follow recipes or take measurements. I test most things by sight, smell and very quick touches (lest I get burnt).
I’m nothing more than an amateur. I’m missing crucial meals from my repertoire. Namely, pasta, baguettes, poached eggs, pizza, duck and many other techniques and ingredients. I’m working on changing that. I don’t know how I’m going to document my progress or even why I would. This is a post to mark the continuation of a journey into the more advanced cooking by exploring the basics. I’ll leave you with a simple recipe:
Roast Tomato Bruschetta
- 1 tomato
- dry, plummy red wine
- garlic
- bacon
- hard cheese
- crusty bread
Cook the bacon on med/low until it’s crispy. Keep only enough fat in the pan to coat the bottom. Bring up to high heat and toss in the diced tomatoes and sliced garlic (careful). Don’t toss them around a bunch. Let them lie and take the heat. Toss once one side has browned. After you’ve done this a couple times and the fat has disappeared, add in the wine. Just enough to cover the bottom. Bring the heat down to med/low and reduce. While this reduces, toast the bread and have the cheese and grater ready. When the tomatoes are done, season with S & P. Pour the tomatoes on the bread slices and top with cheese. Goes well with eggs, soup or red meat, among other things.