To matoes Provencale A New Spin

 One of the best summer dishes is tomatoes Priovencale. This southern French dish is rich with tomatoes and herbs along with crunchy breadcrumbs.  It s a great side but also perfect on its' own. Yet it is time to update e the recipe bit.

My local farmer's market has the best tomatoes.They're beefsteaks , and as large as softballs.The slices are huge and perfect for this dish.

These are cooked in a mix of olive oil and Melt plant butter. They;re arranged in a circular pattern in the skillet.

Add a dab of more butter before scattering on the breadcrumbs. This produces a lively juicy sauce. as the tomatoes cook.

Instead of traditional breadcrumbs I used Stop & Shops Panko Itlaian style kind, Panko crumbs really absorb the mix of butter , oil and tomato juice , which give the wholedish more flavor. Half a cup will do it.

Also a good dose of oregano give it a nice , herbal flavor too that goes well with the tomatoes.

Salt and pepper are also added in with liberal sprinklings. You can add garlic powder too if you want.

Cook with a lid on for ten to  fifteen minutes or until the skins are coming off the tomatoes and the breadcrumbs are moist and brown.

These are the tomatoes fully cooked. . They are done to perfection.

They taste like perfection too. The panko crumbs are perfect for absorbing the juices and the meld of flavors is heavenly. I plan on using panko again for this great recipe.

Tomatoes Provencale is the dish to make for summer. Use panko breadcrumbs for regular ones for a tasty spin on a French classic. They add flavor and crunch to this delicious dish.Tomatoess Provencale, panko crumbs. oregano, simmer, mel

Polenta To The Rescue

 Fall is the time for stews and sauces. These are great on their own but they need something to absorb the rich sauces and gravies. You could have rice or mashed potatoes but polenta soaks up everything better. It also lends a nutty flavors to the mix as well. It's also great left over, refried toa crisp and served with just cheese or seasonings.

Many home chefs hear this simple cornmeal. Just because it's Northern Italian , doesn't mean that it's complex and fancy. yes it does grace some of Piedmonte, Lombardy and Veneto regions of Northern Italy. Yet it's one of the easiest dishes to make.I'ts just cooking one to one and a quarter cups cornmeal to four and four and a half cups of water. Add two tablespoons of olive oil gives it smoothness and silkiness (although two tablespoons of melted butter can do the same thing along with adding flavor). A half teaspoon of salt is also blended in to bring out the cornmeal ;' sweet flavor. Three cups of water are slowly simmered  and the polenta is whisked in ,also slowly. The last cup of water is then added in. If the texture is too thick, stream some water  for a less lumpier consistency. Another hint is regrind the polenta before cooking too for a smoother texture. What cornmeal should you use? Some swear by Quaker Oats cornmeal, Others prefer Bob's Red Mill. The best bet is to experiment with different kinds. See what you like. See what your family likes and then go with the most favored one.

Keep in mind you can also go the easy route by buying polenta logs. I've recently used Melissa 's Organic Polenta Logs. these come plain but you can also buy them in herbal , hatch pepper and tomato flavors. These are great to slice up and fry in a mix of butter and olive oil. These rounds only take about five minutes on both sides to fry up and they're perfect for stews and sauces.These rounds are also good fried on their own ad just eaten with salt and pepper.  Any polenta is good with chicken and a mushroom gravy. Instead of the usual mashed potatoes, think of a scoop of corn meal.Bolognese , sauce that delicious mix of ground beef and tomato sauce is usually served over pasta, yet it can also be poured over polenta for a different kind of Sunday meal.Osso buco is another dish that pairs perfectly with this side. Veal shanks are cooked in  chicken or veal stock along with  onion, celery and carrots in a white wine sauce. garlic gives it more flavor along with thyme for more taste. This is then served over a creamy polenta with the corn mash absorbing the thin gravy.

Instead of rice or mashed  potatoes think polenta. It can be served with almost any meat and  sauce. It's the perfect stan in for any side this fall