On Saturday I went to the Farmer’s market in Ste. Anne with Ian. I bought this strange looking sandwich thing. I am not entirely sure what it’s called. It looks like a great big kernel of wheat. See?
I only know that it is made of home-ground whole wheat flour and baked. And it’s filled with a mixture of lentils, carrots, tofu curds, green peppers, chili peppers, red peppers, and is almost fat-free. I also know that it’s awfully tasty and filling.
We went to a marvelous and charming little cafe in town, called Twigs. They have the most innovative sandwiches I’ve ever seen or heard of. Alligator sandwich, anyone? They also have excellent espresso, which has become my treat reserved for Saturdays.
Anyways, we also picked up a baguette at the market. Very delicious bread with a crunchy crust and a chewey inside. That is, if you eat it on the same day. Which we didn’t. So what happened to the bread? It got hard and dry, blame it on the Montreal weather. It has been very cold these past few days. I even broke out winter boots. Yes, winter boots in September.
In efforts to resuscitate the baguette, I made bruschetta! (Was going to make baked french toast but forgot…)
Simple ingredients. Easy dish. Elegant look. Wonderful taste. Read on for the recipe.
Oh, did I mention that Ian is learning to cook? I didn’t? Oops. Well, it seems that his first lesson is knife skills, seeing as he made salad today with boiled eggs. (If your boiled eggs always have the icky bluish-greenish sulfur ring, follow this trick: bring eggs to a full boil for 2 minutes ONLY, then cover and let sit for 10 minutes, rinse with cold water and peel. I guarantee perfect eggs every time.)
Note: Rubbing the garlic on the toast gives just enough garlicky-goodness without visible, or overwhelming chunks of garlic. Enjoy.
Fresh Tomato Bruschetta
1/2 lb. fresh tomatoes
5-6 fresh basil leaves, cut into chiffonade, or fine strips
dash of onion salt, to taste
pepper to taste
1/4 c. extra-virgin olive oil
1 clove garlic, cut in half crosswise
1/2 of a day-old baguette, sliced
- Place the baguette slices on a baking tray and dry in 250 degree oven until crisp, about 20 minutes, or more if your bread is more fresh.
- Chop the tomatoes and combine with the rest of the ingredients except for the garlic. Set aside.
- Rub one side of each toast with the garlic and top with tomato mixture.