Friday, December 14, 2007

Taste of Summer in the Middle of Winter



Imagine: the taste of summer in the middle of winter. The wands of African Blue Basil were soaked overnight in the warmth of the kitchen. In the morning the bouquet looked refreshed. The colors were deeper, the leaves more supple, the arch of the stems slightly stronger.

Author and person extraordinaire, Debra Prinzing, posts on her blog Shed Style about one of the most important food trends, the movement towards eating in season, locally produced foods.

But what about cravings for off-season produce? I usually avoid canned foods, but the cans of Muir Glen diced tomatoes taste so good, the pressure is off the now spindly vines in my backyard. The can now rest in peace without my trying to force an unnaturally long season upon them.



What makes Glen Muir worth asking for by name? Open the can. Look inside and what do you see? The tomatoes have been insulated from any off tastes ordinarily would have been picked up in processing by the pristine white enamel coating on the container’s inside.

Now that I have discovered the Muir Glen tomatoes, I whip up a batch of Bruschetta in December and taste warm summer breeze in about ten minutes.

Bruschetta
1 (14.5 oz) Can Muir Glen ® Diced Fire Roasted Tomatoes
2 Tablespoons Chopped Fresh Basil Leaves
2 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic, minced
1 teaspoon fresh thyme or oregano leaves

1. Stir the above ingredients together.

16 (1/2 half inch slices) of sourdough baguette, sliced on the diagonal.
Olive Oil
2. Lightly brush the slices of bread with oil.
3. Broil until lightly browned

Grey Sea Salt

4. Spoon the topping over the toasted baguettes. Sprinkle lightly with salt and serve immediately.

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