I cannot believe it’s been two months since I last posted! For those who read my blog regularly, you may remember that I got a new job back in April. Well, I thought I was back on track with food blogging after I first started, but the work load was a bit more voluminous than I had expected, so I was staying late just about every night for the first month, meaning way more take out for dinner.
But, what you didn’t know was that my weekends were crazy as well, considering I went to Las Vegas for five days (with all the great restaurants!), watched the Duke men’s lacrosse team win back-to-back national championships over Memorial Day, and did a ton of traveling for the NBA Playoffs. Right around the time I started my new job, I was presented with a pretty amazing opportunity to write for the NBA during the final weeks of the regular season and during the playoffs, which meant I traveled to Charlotte, North Carolina for the first round, covered the Chicago Bulls during the second round, went to Indianapolis for the third round, and was capped off by a stint in San Antonio for Games 1 and 2 of the Finals! So, again, no opportunity to cook but ample means for dining out and take out meals.
Now that basketball season is over, I’m pretty much settled for the rest of the summer in Chicago. However, I needed something to get me excited about cooking at home again. And what better motivator than the produce at farmers markets! Oh, the smell of the strawberries and the tomatoes! I just couldn’t resist. Especially since my Cooking Light magazine introduced a fun way to enjoy the season’s juicy beefsteak tomatoes: by frying the skins! It was a simple little step that made these tomatoes even better. And, it got me excited about cooking again! I’m so glad to be back.
Beefsteak Tomato Salad with Fried Tomato Skins
(from Cooking Light June 2014)
2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
5 tablespoons olive oil, divided
3/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 cups baby arugula
1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.