Blueberry Flam?

No you heard me right – flam.

This was supposed to be my entry to the BC Blueberry contest last year, but I procrastinated and missed the deadline.  It was a luxurious take on a Mexican flan made with cream cheese, Marscarpone and white chocolate with a blueberry caramel.  

Jason kept referring to it as flam, which was awesome all by itself.  But then, I gave the leftovers to my lactose intolerant brother (he asked for it) and he ate it all in one sitting, at work.  ūüôā  I am not sure that he’ll ever forget this flan.  I know I won’t! 

It’s All In The Tomato

I love tomatoes. 

I know they’re not exotic but in the world of vegetables there’s just no match for a tomatoes versatility.  Freshly sliced and layered on toast or used to round out the flavor of a winter braise, the tomato spans all seasons, preparations and regions of the world.  It is a wonderful thing.

And I love bruschetta.

I’ve eaten it a more than a few (thousand) times yet I’ve never attempted to make it.  The truth is I didn’t trust the recipes – how could a few everyday ingredients make the aromatic rich tasting bruschetta that I get from the Italian market?  It couldn’t – right?  So, I kept on buying it and was  perfectly content thinking I was making a sound choice.

And then it happened.¬† I had been at my favorite tomato booth at the Market,¬†courtesy of some friends¬†and I had a cache of vine ripened, hand-picked, ruby red tomatoes at my disposal.¬† Now, on it’s own this circumstance would not have inspired bruschetta, but when an unexpected dinner guest arrived, that’s exactly what happened.¬† And suprise me it did…¬† A few carefully selected ripened ingredients and I¬†can¬†make a killer bruschetta.¬† Who knew!?¬† Certainly not me.¬†

Tomato Bruschetta:

  • 2 medium ripe tomatoes
  • 2 cloves chopped garlic
  • 6 large basil leaves – julienned
  • 1 tsp dried oregano
  • 1/4 C extra virgin olive oil (maybe slightly less)
  • Salt
  • Cracked black pepper

Mix together ingredients and let stand at room temperature for at least 10 minutes.  Serve with lightly toasted french bread.

I’m making this again – soon.  Next time I’m going to add a tbsp or so of diced jalapeno.