Mushrooms, tomatoes and basil are a winning combination.
- In a hot skillet, melt a knob of butter till it foams. When the foaming subsides, it means the pan is hot enough and ready.
- Toss in the chopped brown chestnut mushrooms and sautéed them till almost brown.
- Then add the chopped cherry tomatoes.
- Crack in a pinch of sea salt and black pepper.
- Add a small pinch of basil.
- Also, add in a small clove of garlic, finely minced.
- Mix it all up, and remove from the pan once the tomatoes have shrivel slightly.
- To deglaze the skillet and toast up some bread, toss in a small knob of butter and swirl it round.
- Likewise, once the foaming subsides, place the pieces of bread on. Flip as soon as they’re golden.
- In the meantime, roughly chop up some mixed salad leafs.
- Serve the bruschetta (pronounced as [brusˈketːa]) with a small drizzle of good extra virgin olive oil.
This was just an excuse to use the new plate, really.
It was Easter Sunday two days ago and back home, the family always gathers for a meal. It may not be a feast of food but the cheerful banter and warm company is enjoyed by all.
This year, unfortunately, I’m away from home. However, that didn’t stop me from having a small dinner affair with a bunch of friends. While they were knocking hard at their books, churning out essays, I took to their kitchen and prepared a little somethings.
Easter Dinner Prix Fixe
Roasted Chicken Thighs
Caramel Ice Cream on Warm Brownies
I won’t feature all the items here, but what I’d like to share is how to go about making the starter – Tomato Bruschetta (pronounced as [brusˈketːa]). There are a few ways of doing it and here’s mine:
Place tomatoes into a deep bowl or pot and douse with boiling hot water. Ensure they are completely submerged for a couple of minutes.
Drain and remove the skin of the tomatoes. This should be pretty easy to do since they’ve been boiled through. Begin by using a knife to make a slit on the skin of the tomato.
Once that’s done, chop them all up and toss into a bowl, with a splash of olive oil, vinegar, basil, salt and pepper. Stick them into the fridge for a bit.
Toast slices of baguette in the oven or on a hot griddle pan, to your liking and sprinkle bits of chopped garlic on top. (I do this instead of adding the garlic to the tomato mixture so that the flavour of the garlic comes out stronger.)
Lay a spoonful of tomatoes on each of the baguette slices now. Top off finally with chopped arugula, for that nutty aftertaste. Done!
“Slimy, yet satisfying.”