Cycle 3 – Item 160

13 (Wed) June 2012

Tomates à la Provençale

1.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Another recipe from Mastering the Art of French Cooking, yet another side dish.  I know, I know, I’m being a wuss, not yet tackling any of the fancier main courses.  I’ll get to them soon enough.  Baby steps for now.  On the bright side, the side dishes that I’ve tried from the book, and repeated multiple times to perfect – including potato & leek soup, butter spinach, potatoes sautéed in butter and herbs, asparagus in hollandaise sauce, and now these stuffed tomatoes – go with everything and comprise a solid foundation for any main dish that I’ll eventually do.

This was a potential hit that I failed to execute properly, though I blame the equipment. The filling itself, the combination of components giving it something of an Italian feel, was spot on.  However, because my oven doesn’t emit heat from the top, the tomatoes cooked from the bottom up, making them soggy, while the filling failed to brown, which didn’t occur to me until too late.

(See also FOOD GLOSSARY)

(See also MASTERING THE ART OF FRENCH COOKING)

(See also RESTAURANTS IN KOREA)