Outstanding In The Field is a nomadic traveling restaurant that uses the land as its venue. Almost all of the ingredients used are local and often the meals are prepared by a celebrated chef of the region it is traveling to. You then dine communally and celebrate the land and origin of the food you are eating!
I have been wanting to dine at one of these events for some time and noticed that Outstanding In The Field will be touring California over the next couple of months. Anyone want to go with me? Its a bit pricey at $220 per person, but it will be an experience that we will never forget. It would be so fun for a group of us to get together and go. And think of all of the interesting characters we will meet!!! Check out the fall schedule… who is in??
What in the hell are we supposed to do with all of these damn tomatoes??? They are growing faster than we can keep up with them, so I needed to think of something to do with them as many were literally over-ripening on the vine. It breaks my heart when we lose some of the veg we have grown. We put so much time into keeping up with the lil’ garden, and duh, its so much better for you than store bought veg.
I decided to make a “roasted tomato jam” if you will. I roasted the tomatoes with garlic and herbs until they broke down to a jam like substance on their own. They turned out so sweet and crazy flavorful! Tonight we put them on crostini layered with soft creamy goat cheese and a touch of basil. Later, we can use the rest on sandwiches or to just toss with some pasta. Here is what we did…
Roasted Tomato and Goat Cheese Tartine
- 1-2 Lb. garden tomatoes (cut larger ones in half)
- 2 tablespoons extra virgin olive oil (plus one for crostini)
- 1 tablespoon balsamic vinegar
- 6-7 cloves of garlic, smashed
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 6 sprigs fresh thyme
- salt and pepper
- 1 baguette
- 1 small roll soft goat cheese
Preheat oven to 375. Wash and dry tomatoes. Slice and toss in a large bowl with olive oil, balsamic, garlic cloves, red pepper flakes, brown sugar, salt and pepper. Place mixture into a baking dish and top with sprigs of thyme.
Place tomatoes in preheated oven. Bake for 45 minutes to an hour, stirring every 15 minutes ensuring the tomatoes do not burn. The tomatoes will break down and the garlic will turn a bit mushy. This is what you want it to do.
While the tomatoes still have around 15 minutes, get the crostini ready. Slice a baguette super thin, brush with olive oil, and sprinkle with salt and pepper. Pop in the oven with the tomatoes for 10-15 minutes until toasted and brown.
When the tomatoes are done, they will be browned, broken down, and thickened. Let them cool. Spread goat cheese onto the crostini. Top with a spoonful of the tomato mixture and a small basil leaf. Store the rest of the tomato mixture in a jar or an air tight container for future use.
I am so not in the mood to cook tonight. Ever since we landed our wedding venue, all I want to do is comb the internet for wedding ideas. No need to be worried, I am not gonna be a bridezilla… but this is just now starting to get fun for me. Now that the hard part is over, the designer in me can go nuts. So its gonna be take out tonight and a whole lot of web surfin’.
It is kind of a bummer that neither Mike or I live in San Francisco anymore. One of my absolute favorite places on earth, Flora Grubb Gardens, is there and it would be a dream if they could do the arrangements for our wedding. Too complicated, but it doesn’t mean that we can’t take inspiration from their beautiful creations! I don’t think that many people know that Mike and I both lived in S.F. at the same time, had mutual acquaintances, but did not meet until we both lived in L.A. Weird, eh? This world gets smaller and smaller every day!
The cool thing is that the spot we found doesn’t need much done to it because it is already so intrinsically beautiful. All we really need to do is enhance its beauty and add a bit of us to it. We are really interested in bringing the midwest to our west coast friends and the west coast to our families and midwest friends. I just can’t wait for the two worlds to come together. It is gonna be such an amazing mix of people!!! By the way, anyone know a good steel guitarist???
When my mom visited in April, she helped me plant a container garden. We just planted some tomatoes, peppers, and herbs. It felt as if it took forever for anything to sprout , but now it is going off!
They are now around triple the size and check out some of our latest crops! if you have space, I highly recommend doing this. There is just something about growing your own food that is so rewarding and fulfilling. We just used these plastic containers from Home Depot and Ikea (which I think are much cuter than some of the garden boxes you can buy). It is very important that you use containers that are deep enough and that you drill drainage holes into the bottom. We have been fertilizing every couple of weeks and adding our egg shells to the soil. A few of the tomatoes have holes in them, so am fearing there may be a bug problem. We have heard if you spray diluted dishwashing detergent on them that it acts as a repellent, so we need to try that.
The other day I picked up this cute porcelain crate and Crate and Barrel. It’s perfect for holding our garden treasures! I am gonna make a serious fresh pico de gallo this afternoon!