Sunday, August 16, 2020

Covid Cafe: Breakfast Salad in San Miguel de Allende

Hello chefs. Where does this pandemic find you? Our longtime friend Carolina divides her time between Mexico City and San Miguel de Allende several hours to the northwest. Click here for some pictures of San Miguel, its cobblestone streets, and colorful doorways. A good choice for these limiting times and she's clearly eating the rainbow.

Carole describes her salad: Fresh asparagus, figs, tomatoes, black olives, red leaf lettuce, and a dressing of mustard, yogurt, mayonnaise, and olive oil with herbs de Provence.

We're picking half a dozen tomatoes daily
from Rudy and Karin's garden
The Goldies are especially prolific this year. We grow all-heirloom tomatoes to keep these treasured varieties going.

Yesterday we made Marcella Hazan's tomato sauce with fresh tomatoes. You can easily used canned, though. In fact her recipe (click here) calls for canned tomatoes. Via some alchemy I can't fathom, four ingredients transform into a heavenly sauce. Here we're just getting underway...

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