This weekend my entertainment so far has been trying new recipes. Yesterday, I made a tomato tian from Milk Street (paywalled, so the recipe is below the cut), and it was delicious - I ate it with crusty bread and topped with burrata - but I know my oven runs hot and I says to myself, says I, "90 minutes at 425°F seems too long," but then I said, "but I'm sure Milk Street knows what they're about," and so I let it go for 90 minutes and lo and behold, it was too long. My beautiful plum tomatoes were charred in several places. Still delicious! But I had to soak the dish I baked it in over night before putting it in the dishwasher to get all the charred bits off. So definitely would make it again, but roast for maybe only an hour.
Then this morning, I made the NY Times' famous
plum torte (gift link), and I was like, this seems like an awfully small amount of batter for a 9" pan, and also to be baked for a whole hour, so I checked it at 30 minutes, and it was not quite done so I let it go another 8 minutes, which was probably about 5 minutes too long? But it tastes good, even if I only used 7 regular plums to top it. Comments suggest the original recipe was using prune plums, which are smaller, and therefore they were able to fit 24 halves on top, but I just had regular black plums. Still turned out to be quite tasty. I like the suggested variations replacing part of the flour with semolina or cornmeal, and for using brown butter or olive oil in place of the butter, so I may try one or more of those variations as well. As it is, I did grate the zest of one lemon into the sugar, and added a tsp of vanilla as well. The thing caused a smoke condition in my kitchen for some reason though - I wonder if it was the cinnamon sprinkled on top? Idk, but I had to turn on the mostly useless fan over the oven.
And then for dinner (and leftovers), I made another NY Times recipe, since I still had 3 ears of corn left from last week's giant corn fritter:
slow cooker chicken and creamed corn (also a gift link), though I left out the bell pepper because I don't like them. It's good! I know I shouldn't have been surprised, but I was surprised at how much liquid the corn cobs created in the bottom of the pot. And I love the smell of lime - it is such a good summer smell to me.
Anyway, tomorrow I have another recipe I want to test out, so I will report back how that goes as well.
( summer tomato tian )*
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