Good recipes tend to be well accessorized, too. A drizzle of fruity olive oil, a generous pinch of sea salt, a scattering of basil leaves…these are tried and true ways to freshen up many a dish, especially one made of a pastry crust filled with a cheese custard and topped with fresh tomatoes. I’ve done it before and I’d do it again. But I’m not sure I’d do it again any time soon without adding a certain accessory I picked up from Mr. Tyler Florence. Orange zest. And not just a little. A whole orange’s worth. I never knew it before, but orange zest and tomatoes make a chic ensemble.
That little tip stuck with me, apparently, when I ad-libbed the following aside to a quick meal:
- One large seedless cucumber, peeled and sliced
- A half-pint of grape tomatoes, washed and halved
- A drizzle of olive oil
- 1 teaspoon sugar, honey, or other liquid sweetener (such as brown rice syrup or agave nectar)
- 2 tablespoons Orange Muscat Champagne Vinegar (or other orangey vinegar)
- Salt and pepper to taste
Combine all ingredients and allow to sit for a few minutes; stir a few times to dissolve the sugar or sweetener. Serve.
This doesn’t make a lot—maybe two decent-sized side salads or three to four small servings. It has a wonderful sharp, colorful, sweet, tangy taste, and it looks nice too.
Upcoming book reviews:
- “The EatingWell Diet,” Dr. Jean Harvey-Berino, Ph.D., R.D.
- “Deep Fathom,” James Rollins
- “A World of Dumplings,” Brian Yarvin
- “Fondue,” Lenny Rice & Brigid Callinan
I’ve also found a good handful of book review blogs to add to the blogroll over at Errant Dreams Reviews so you’ll have more sources of good reviews!