3 large heirloom tomatoes
3 medium shallots
small bunch of globe basil
olive oil
balsamic vinegar
salt
pepper

I was at Border’s the other day roaming through the food and cookbook section and I ran across Anthony Bordain’s Les Halles Cookbook. Being a big fan of his show No Reservations, I picked up the book and started thumbing through it. I instantly fell in love with it. Bordain’s sarcastic and colorful writing immediately jumps out at you, and you quickly realize that this isn’t your grandmother’s cookbook. Despite the sometimes harsh tone, his recipes and instructions are simple and straightforward and any moderately accomplished home cook will have no problem following them. This tomato salad is a perfect example of the simple and classic bistro cuisine you will find in the book, so I decided to make it for a tailgate party. I know, I know. Tailgates are supposed to be all about burgers, bratwurst, and beer. “Vegetables and salads have no place at a tailgate” you say. Well I say, “You’ve never had my grilled asparagus”. Meatless it may be, but trust me, this was a big hit with the guys.

To prepare, start by heating 2 tablespoons of olive oil in a skillet. While that’s warming, slice the shallots following the direction of the stem. Separate the slices into rings, then cut each ring into two crescent shapes. Add the shallots to the skillet and cook over med-low heat until they become slightly translucent. While the shallots are cooking, prepare the tomatoes by coring and then slicing them vertically into wedges. With heirlooms, I like to let the folds guide the cutting. It makes for a more natural looking result I think. Place the tomato wedges on a platter and then mix the caramelized shallots in with them. Add salt and fresh coarse ground black pepper to taste, then drizzle some olive and balsamic vinegar over the whole dish. Sprinkle the basil over the top to finish. Thats it, now serve slightly chilled. This dish can made up ahead of time and stored in the fridge until you are ready to serve it.

Enjoy,
-E

Tags: Appetizers, tomatoes, Vegetarian

2 – 3 portabella mushroom caps, sliced thin
¾ cup olive oil
3 fresh basil leaves
1 bay leaf
2 Tbsp. of lime juice
¼ cup of dice red onion
2 garlic cloves, minced
½ tsp. sea salt
½ tsp. red pepper flakes

Toss it all together in a Tupperware container. Cover, and mix by shaking. Refrigerate over night. Warm in the microwave, or let sit on the counter until room temperature. If you decide to use regular white mushrooms, cook the mushrooms in the mixture until they are dark. Save the liquid that is left after you have finished off the mushrooms. It makes a great salad dressing