I suppose if I had to classify myself as an “-ian”, it would be as an “almost vegetarian”; that is, someone who uses meat, fish or animal products in his cooking as flavoring rather than as the main event. That being said, I would be very careful about painting myself with a broad brush as I can be quite the carnivore sometimes, when I choose to.
Only three pictures today with the barest minimum of text, enough to give context to them. If you’re joining us here at Simple Kitchen Seasons, “snapshot posts” are my version of Wordless Wednesday. Perhaps at some point, they will eventually be really wordless, but I haven’t been able to succeed at that just yet.
Broccoli con aglio e acciughe, scalloped tomatoes
The broccoli was simmered in lightly salted water, then cooked in olive oil with garlic, some oil-packed anchovy and a pinch of red pepper flakes. The tomatoes are a type of gratin. You might think of them as a “hot panzanella”; the recipe can be viewed here, and I highly recommend it. It’s a lovely dish that makes a delicious offering for a light lunch, dinner or even, breakfast.
Hiyayakko tofu, pickled red onion, scallion
Hiyayakko tofu is a Japanese appetizer that typically consists of cold or chilled silken tofu, sliced into cubes, which is then served with a variety of toppings ranging from shaved bonito flakes, seaweed, ume plums, scallions or toasted sesame seeds. This is a non-traditional version that contains pickled red onion (pickled in a 1:2:1/2 solution of apple cider vinegar, sugar and sea salt), scallions, sesame oil, light soy sauce and a scant pinch of cayenne pepper.