Daily Archives: August 4, 2010
Tomato Drying Progress Report (Updated)
Mmm…the smell in the house is just fabulous from the toasting thyme. I took a peek at the two hour mark. Not much change, but some wilting of the edges.
After five hours there is a definite change. One or two of the tomato halves appear to be finished. It would seem that the olive oil is playing a role as an insulator. I decided to flip all the pieces and give them more time. I judge them not yet ready.
OK, I’m declaring victory and going home. Official time: 7 hours @250ish. I managed to pack the entire rack into a pint mason jar. Included a fair amount of the thyme. Topped it off with olive oil. Many recipes I’ve read in the last couple of days say to dip each piece into vinegar as you pack the jars, an antimicrobial measure. Can’t hurt so I dipped mine into a red wine vinegar.
Men Who Cook: Corn and Black Bean Salad, Josh D.
Once again Josh D. comes through with another fine recipe. Josh, shouldn’t you be packing?
Take it away:
When a recipe gets eaten, you know folks are hungry. When you get repeated requests for the recipe, you know you done made it right! This is VERY simple to make, VERY nutritious, and best of all CHEAP! It makes a great side for tacos as an alternative to just beans and rice or snacking on with corn chips. Or even just rolled in a warmed flour tortilla!
Corn and Black Bean Salad
- 3 ears corn, cooked until just tender
- 1 16 oz can black beans, drained and rinsed
- 1 large tomato, seeded & diced
- 1 bunch green onions, chopped
- ¼ cup cilantro, chopped fine
- 2 cloves garlic, grated fine
- ½ tsp ground oregano, preferably Mexican
- Juice of 1 lime
- Salt & Pepper to taste
- 2 avocados, diced
Mix together all ingredients except avocados, allow to sit in refrigerator four hours or overnight. Right before serving, fold in avocados and adjust seasoning as necessary. Corn can be sautéed after kernels are removed, roasted on cobs, or boiled.
Oven Dried Tomatoes
OK, in a comment thread at Balloon Juice everyone was going oh they are so good, you gotta try this it’s so easy, you are obviously low class never having made these, what’s stopping you? afraid? and on and on. Here we go. There will be a follow up post.
Halved some tomatoes, I think these are the Big Boy variety. Mrs J says yes, they are. Scooped out the seeds and pulp, nothing left but the shell. Sprinkled in some kosher salt, ground some black pepper over everything, drizzled good olive oil into the cavities, and spread a bunch of thyme all over everything.
These are arrayed on a baking sheet lined with parchment paper and will go into a 250 oven till I can’t stand it any more. I’ll get back to ya then.
