Archive for the ‘Food’ Category

THE DIFFERENCE BETWEEN WHISKEY AND WHISKY

Posted: November 8, 2013 in Cocktails, Drinks, Food, mixology, Uncategorized
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As a kid, I used to read the side of a cereal box as I ate my breakfast. Nowadays, I tend to read the back label from my booze bottle as I take a sip.
There seems to be a lot of confusion about the spelling of whiskey and/or whisky, but the use of the letter “e” (or the lack thereof) is not random. Here’s the best explanation I’ve found…
whiskeywhisky
The spelling whisky (plural whiskies) is generally used for those distilled in Scotland , Wales , Canada , and Japan. Whiskey (with an e; plural whiskeys) is used for the spirits distilled in Ireland and in the United States as well. The BATF (Bureau of Alcohol, Tobacco and Firearms) in 1968 specified “whisky” as the official U.S. spelling, but allowed labeling as “whiskey” in deference to tradition.  Most U.S. producers still use the “whiskey” spelling, though as you can see, Maker’s Mark chooses not to.
International law reserves the term “Scotch whisky” to those whiskies produced in Scotland. Scottish law specifies that the whisky must be aged for a minimum of three years, in oak casks. Whiskies produced in other countries in the Scotch style must use another name. Similar conventions exist for “Irish whiskey,” “Canadian whisky,” and “Bourbon whiskey.” In North America, as well as in Continental Europe, the abbreviated term “Scotch” is usually used for “Scotch Whisky.” In England, Scotland, and Wales, the term “whisky” almost always refers to “Scotch Whisky”, and the term “Scotch” is rarely used by itself.
And while we’re on the topic, what is bourbon?
Bourbon is a type of whiskey.
Today, ‘bourbon’ has a specific legal meaning that has little to do with its geographic origins.That definition, now federal law, has existed in its present form only since about the end of the 19th century. According to federal law, bourbon must be at least 51% corn, distilled at less than 160 proof, and aged for at least two years in new, charred oak barrels. (There are some other requirements, but those are the main ones.) Bourbon also must be made within the United States. In other words, a foreign product that meets all the other requirements still cannot be sold in the U.S. as bourbon.
Contrary to popular belief, there has never been a legal requirement that bourbon be made in Kentucky, which is why most Kentucky producers call their product “Kentucky Bourbon.” Today there are very few examples of non-Kentucky bourbon left: Virginia Gentleman, Bowman’s, and Woodstone Creek Straight Bourbon are a few.
Still confused? My advice is to sit back with your favorite glass of whisky, whiskey or bourbon…and just enjoy. Cheers!

PICKLING BEETS

Posted: November 6, 2013 in beets, Food, pickling, Recipes
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Growing up in a Lithuanian family, there was a small group of foods that I had to love to survive, since they constantly appeared on the dinner table: potatoes, cabbage, mushrooms, herring, and beets. Fortunately for me, I loved them all, despite my Mom’s desire to boil everything to death.

One of the many uses for beets, besides a cold summer soup and a hot winter soup, was pickling. Pickled beets are an excellent side dish for any hearty meat dish. (I love ’em with kielbasa!)  Store-bought pickled beets pack way too much sugar in every jar, so it was time to make my own. The addition of hard-boiled eggs to the mix is a personal one. If you don’t like ’em, leave ’em out and add more beets.

beets

Ingredients:

4 to 8 beets, scrubbed (your favorite variety)

1 cup apple cider vinegar

1 cup water

3 garlic cloves, crushed

3 tablespoons sugar

2 teaspoons whole black peppercorns

1 tablespoon Kosher salt

1 red onion, sliced

4 hard-boiled eggs, peeled

6 fresh dill sprigs

Preheat the oven to 450. Wrap the beets in foil and roast for about an hour, until tender. When cool enough, carefully peel and quarter them.

In a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring until the sugar is dissolved. Let the pickling liquid cool to warm, about 15 minutes.

In a heatproof glass jar or container, layer the beets, onion, eggs and dill sprigs and then cover with the pickling liquid. Let stand at room temp for 2 hours, then place in fridge overnight.

They stay fresh for a week, but they won’t last that long!

SALMONELLA…SOLVED

Posted: November 2, 2013 in chicken, Food, Uncategorized
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I devour chicken at least three times week…fried, broiled, grilled, barbecued, smoked…it’s all good. But because of that, salmonella paranoia looms over my head, in part, because of the media hype: watch any cooking show and you’ll see the camera zooming in on the host, lathering up their hands, scrubbing them until they’re raw because they even glanced at a piece of chicken. It’s all to satisfy the panicky corporate lawyers so that nobody gets sued for something that can easily be avoided.

I use these steps to avoid salmonella worries in my kitchen…

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I open the plastic wrapper of the chicken in the sink. You won’t believe how much stuff splatters around when you simply unwrap the chicken. Do it in the sink and it won’t fly onto your countertop, windows, or fruit bowl.

I buy a set of very sharp and very cheap kitchen knives. These are the ones that are usually around 12 bucks for 3 knives. Unlike my expensive prized chef knife, I sanitize them by throwing them in the dishwasher and not washing them by hand. When they get dull, I toss them out and buy new ones. They’re not for every job in the kitchen, but they are perfect for any questionable food product like raw chicken.

While I’m at the store, I also buy a couple of acrylic cutting boards. The size and shape are a personal preference, but the idea is to use these boards when slicing and dicing chicken or any other nasty gooey thing. The muck stays on the board, which is easily sanitized by tossing it in the dishwasher. The last thing I want to be doing with my deluxe wooden butcher block is bleaching and scrubbing that sucker because I cut up a couple of chicken breasts on it.

Finally, I buy myself a box of cheap disposable gloves. I like the lunch lady style gloves. What? The main thing is to make sure they don’t slip off your hands while handling a sharp knife. When I’m done prepping the chicken, I just toss the gloves.

To be safe, I still rinse my hands with soap and water afterwards. But I don’t feel like I need to dip them in a vat of sulfuric acid to get them clean, and my kitchen workspace remains spotless.

Salmonella solved.

CORNED BEEF AND PASTRAMI BASICS

Posted: October 29, 2013 in barbecue, beef, brining, Carnivore!, CHARCOAL, Food, Recipes, salt, smoking, Uncategorized
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It takes about 3 weeks to make corned beef, but it’s not difficult to do. Doing it yourself gives you a better quality product than that nasty slab from the supermarket that is full of chemicals and preservatives.

Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in salt brine. This method was used before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”

Brining is a time-honored way of preserving and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both corned beef and pastrami usually start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed  with more spices and smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.

Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional red coloring to the corned beef and pastrami meat. But since saltpeter can also contain carcinogens, I leave it out. The meat may not be the usual bright red color, but the flavor and texture of the meat will not be affected.

Brining the beef brisket

Brining the beef brisket

Step one: corned beef…

Ingredients:
beef brisket (about 8-10 pounds)
2 tsp. paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
2 quarts water

Place the brisket in a large container made of non-reactive material, like glass or plastic.

In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.

Dissolve the 3/4 cup of salt in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this.) Cover the container.

Refrigerate the container and contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 24 hours to remove the excess salt.

At this point, if you want corned beef, prepare and cook it using your favorite recipe. But I’m all about the pastrami!

Step two: making Pastrami…

pastrami

Ingredients:

Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels

1/4 cup Kosher salt

1/4 cup paprika

3 tablespoons coriander seeds

2 tablespoons black peppercorns

2 tablespoons yellow mustard seeds

1 tablespoon white peppercorns

3 tablespoons brown sugar

1 tablespoon granulated garlic

Combine coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind coarsely. Place in a bowl. Add salt, paprika, brown sugar and granulated garlic. Mix well.

Rub the mix into the brisket well, covering all sides.

Heat smoker to 225 degrees and smoke for several hours using a less intense wood, like oak. When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat tender.

It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.

CHINESE STYLE HONEY RIBS

Posted: October 25, 2013 in barbecue, Food, pork, Recipes
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You don’t have to stand by your smoker and cook for hours to have amazing ribs. As the glaze cooks down, it gets sticky, gooey and quite delicious…but use a non-stick pot if you can or you’ll be scrubbing when you should be eating!
chinese ribs
 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix marinade ingredients. Set aside.
If the ribs are large, cut them into pieces. If smaller, cluster 2 or 3 ribs together. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place ribs on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake ribs in sheet pan with rack for 30 minutes.
While the ribs are baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until rib meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the ribs are sticky and gooey, they are ready!

 

MAKING YOUR OWN COCKTAIL ONIONS

Posted: October 21, 2013 in Cocktails, drink recipes, Drinks, Food, MARTINI, mixology, Recipes
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I love me my onions! Raw, sauteed, caramelized, yellow, Spanish, Bermuda, Vidalia, Texas Sweets, scallion, pearl, Crimini, Walla Walla…they can do no wrong. In fact, my wife and daughter gave me the Lithuanian nickname: “Ponas Svogunas.” ( “Mr. Onion.”) I answer to it proudly.

I also love me my vodka martinis! So if I’m going to buy a top shelf vodka like Stoli Elit or Chopin, I’m not going to ruin it with vermouth, whether it’s mixed in with the vodka or whether I find it inside a jar of store-bought cocktail onions.

I looked at several do-it-yourself cocktail onion recipes, but I wasn’t inspired to try any of them until I found a package of already peeled pearl onions at Whole Foods one day.

Once that time-saving ingredient was in my possession, I took the best ingredients of all the recipes I found, deleted the vermouth, and proceeded.

cocktail onions

Ingredients:

8 oz pearl onions, peeled

1/4 cup white vinegar

1/4 cup cider vinegar

1/4 cup water

1 tablespoon sea salt

2 tablespoons organic cane sugar

1/4 teaspoon brown mustard seed

12 juniper berries

6 black peppercorns

3 allspice berries

3-inch fresh rosemary branch

small piece (1/4″) dried chile pepper

 

Add all the ingredients except the onions to a medium-sized saucepan. Bring to a boil, making sure the sugar and salt dissolve completely.

Add the onions to the saucepan and bring to a boil again. Reduce the heat, and simmer for 2 minutes.

Remove the pan from the heat and allow the onions to cool to room temp in the liquid. Transfer the onions and liquid to a glass jar with a tight-fitting lid and store in the fridge. It will keep in the fridge for a month.

 

TAVERNAS OF SANTORINI

Posted: October 17, 2013 in Food, travel, Uncategorized
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There’s a reason why the Greek island of Santorini constantly wins the “most beautiful island” awards in travel magazines. It is stunning. But the awards have also lured cruise ships and all that is wrong with them. To fully appreciate Santorini, and the many wonderful restaurants and tavernas that dot this island, you need to get away from the crowds, and away from Fira in particular, where cruise ships drop off clueless tourists by the thousands.

The best way to get to most of these places is with a rental car, so make it part of your plan to see a few nearby sights and to stop at these eateries along the way…

METAXY MAS

Trip: Explore the central region of Santorini. Go to the ancient city of Thira, high atop a mountain. A fascinating trip through time. Go to the island’s best winery, Hatzitakis in Pyrgos, and taste some of their wines. The place is not fancy, but the wine is amazing. Santos is certainly a more popular and prettier winery, with breathtaking views of the island, but  their wines are just OK. We go to the beaches of Kamari in the late afternoon, when the throngs of tourists have left for the day. The water’s warm, and the beaches are quiet.

What a fun food adventure! Metaxy Mas is a taverna located in Exo Gonia, behind a church, down a steep cobblestone driveway. From the road, you can barely see the small “Metaxy Mas” sign. But you do see a hand-painted sign with an arrow saying “taverna.” You follow it past the church courtyard, past a kids’ playground, and suddenly, it opens up to a view that overlooks Santorini. The restaurant is small, but they’ve got some kind of deal going on with an office building next door that allows them to places a bunch of tables outdoors on the patio.
Wherever you sit, the food, the hassle and the crowds are worth it.
It was our first try at Cretan food and it was wonderful. Do not miss the pan-fried crusted feta cheese….or the asparagus swimming in a cheese sauce that begs to have the plate licked clean…or a fried cheese that rivals the best Saganaki. The pork chops with orange sauce were tender and not overpowered by the tanginess of the citrus.
The dining begins with a shot of a local spirit called Raki, a kind of grappa, that will get your digestive juices going. And it ends with a warm, citrusy liqueur and a bite of homemade cheesecake that simply rounds out an amazing meal.
Get a reservation. don’t expect to walk in and find a table. It’s that good.

Metaxy Mas wine

 

GIORGAROS TAVERNA

Trip: Visit the incredible ruins at Akrotiri, worth a visit even on the hottest of days, since it’s all indoors. Explore the red beach nearby. Drive to the lighthouse, just to say you’ve been to the very tip of Santorini. And then stop in Faros for a great meal at Giorgaros.

We first stumbled upon Giorgaros Taverna five years ago, while exploring the very end of Santorini, near the lighthouse. The fish was incredibly fresh and the view breathtaking, all run by a hard-working friendly family that took pride in their establishment.
We returned this year, and fortunately, little has changed. Our server, who was a young girl five years ago, has grown up, and once again, she led us to the kitchen, where all the fresh seafood was stored in refrigerated drawers: sea bream, red mullet, lobsters, and several critters we didn’t recognize.
The pan-fried fish was like candy. And our special order of lobster with pasta came with a sauce that was so magnificent, it’s hard to even describe the fantastic flavors that only an intense homemade fish stock can bring. It took extra time to cook, and it was worth every bit of the wait.
Rent a car, get away from the annoying touristy crowds, visit the amazing ruins at Akrotiri, then head toward the lighthouse and eat at Giorgaros. You will not regret it.

Giorgaros

ROKA

Trip: A visit to Santorini is not complete without a visit to Oia, and not just for the sunset when everybody else goes. Oia is the most strikingly beautiful corner of the island, and it’s worth at least a couple of days to explore the shops, the art galleries, to walk down the steps to Amoudi Bay, and to ride a donkey back up, Get your best walking shoes on and be prepared to climb a lot of steps! Whenever we visit Santorini, we always stay at a hotel in Oia…our favorite: Esperas. No reason to stay anywhere else.

To use the cliche, Roka is “where the locals go.” This is not a sunset destination. If you’re lucky enough to get a reservation, and then be told how to get there (it’s a little tricky, but not impossible), you get to eat at one of Oia’s best food restaurants. In our one-week stay, we ate there twice. Sure, the outdoor terrace overlooks the local neighborhood, barking dogs included. But the food more than makes up for the real estate.
You must have the fava: light as a cloud and topped with caper berry leaves and olive oil. Great salads. The Manouri cheese, fried then drizzled with honey and sesame seeds: fantastic. Tomato fritters: a Santorini classic. Marinated anchovies in vinegar and rosemary: the best I’ve had anywhere.
Our server, Dimitri, realized he had a couple of foodies on his hands, so we left our main course one night up to him: the ravioli stuffed with anthotiro cheese and a dried cherry basil sauce was terrific. On our second night, we enjoyed a very rich and comforting lamb hock in a lemon sauce. And don’t miss the panacotta for dessert!
The wine list was not mind-blowing, but there are enough good choices to make your meal enjoyable.

Dimitris

 

DIMITRIS AMOUDI TAVERNA

Trip: While you’re day-tripping in Oia, have lunch in Amoudi. Or better yet…make reservations for the sunset here.

We discovered Dimitri’s ten years ago, on our first trip, re-visited five years ago, then again this year. It has never disappointed us.
Dimitri is the fisherman. His wife, Joy, a Vancouver native, runs the restaurant 7 days a week for the entire 6 month season. No language issues here. And though we never order our food “American style,” if you have food hang-ups (like you can’t stand the sight of a fish head, ya big wuss), Joy can calm your fears.
The local fava dish is rustic and a classic. Saganaki: the best on the island. A delightful beet salad. Great wilted wild greens called Vlita, a kind of amaranth. The seafood menu totally depends on what they’ve caught, and Joy will escort you into the kitchen where you can see all of the day’s catch on ice to make your selections. Never pass up on the (hardwood charcoal) grilled octopus or the fried black cod if they have it. Red mullet is equally fantastic. Deep-fried shrimp are like candy, but beware: you eat them heads, shells, whiskers and all!
Dimitris also has Hatzitakis wine on their menu, our clear choice for best wine in Santorini. And the all-new local Donkey beers are great, too.
Your table is literally on the water: two more inches and you’d fall into Amoudi Bay. The walk down from Oia along the very long stairway that winds down the side of the cliff: absolutely worth it, despite dodging some donkeys and donkey poop. (But take a taxi back up. Joy will call one for you.)
Make a reservation for sunset! Check out the beautiful, brightly colored fishing boats moored in the bay. Share a bottle of wine…or two.

AlKelly Dimitris

The fava at Dimitris Amoudi Taverna

The fava at Dimitris Amoudi Taverna

KASTRO

Trip: Another place to drink or dine while in Oia…

Located Cliffside in Oia, overlooking Amoudi Bay, this is another excellent location for drinks at sunset (reservations a must!) or a really enjoyable meal. Two dishes really knocked our socks off at Kastro. The first: rolled eggplant, with feta cheese and tomato sauce, using the local eggplant that is so much milder than what we’re used to at home–doesn’t even need to be peeled–with local feta cheese and an intense tomato sauce from Santorini tomatoes grown in volcanic soil.

Kastro eggplant

The second amazing dish was what we labeled “an olive donut:” olives stuffed with cream cheese, then dunked in a batter that was then fried and drizzled with honey. Unbelievably good! We came back to Kastro a second time just for those two dishes.

Olive donuts

The salads at Kastro are fresh, inventive and very large…good to share. And the lamb was the best I had on our visit. (How can you not have lamb when in Greece?)

Cliffside view of Kastro

Cliffside view of Kastro

A “SECRET” LIMONCELLO RECIPE

Posted: October 13, 2013 in Capri, Cocktails, drink recipes, Drinks, Food, mixology, Recipes, travel, Uncategorized
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Many years ago, my wife and I visited the Amalfi coast, and we spent several nights on the beautiful island of Capri. On our last night, we dined at the legendary Grand Hotel Quisisana, and our incredible meal ended with a glass of the most delicious limoncello I had ever had.

I asked the waiter if it was possible to get the recipe of the limoncello, and he made a big deal about the fact that the recipe was a “secret.” Though disappointed, I understood, and I left Capri thinking that I would never taste that limoncello again.

Two weeks later, now back at home, I was reading the latest issue of Conde Nast Traveler, and there in black and white, was the Quisisana limoncello recipe! WTF?

My twist on the recipe: instead of lemons, use grapefruit. I’ve tried other citrus, too, like oranges, but grapefruit-cello is fantastic!

Sampling vintage limoncello and grapefruit-cello, aged 2 years or more

Sampling vintage limoncello and grapefruit-cello, aged 2 years or more

Four ingredients, easy to make. The toughest part is waiting for it to mellow a bit.

Ingredients:

4 lbs lemons, zest only

2 750-ml bottles 100 proof vodka (I prefer Absolut)

5 1/2 cups sugar

6 cups filtered water

Peel the zest off all the lemons, making sure you don’t get any of the white pith that could make the limoncello bitter. Place all the zest in the bottom of a glass jar with a lid that can hold all the vodka.

Pour the vodka on top of the lemon zest pieces, seal the container, and keep at room temperature for a week, swirling the jar around gently once a day.

On the sixth day, combine the sugar and water in a pot over medium-high heat, and stir until all the sugar completely dissolves. Remove from the heat, cover, and let it thoroughly cool to room temperature (overnight is best.)

On day seven, strain the lemon zest, pouring the infused vodka into a clean glass jar. Discard the lemon zest.

Pour the sugar/water mixture into the vodka and mix well.

At this point, you can pour the finished product into individual bottles, but let it mellow for about a month before drinking.

I keep my limoncello refrigerated.

“COPE” CHOPS: FEEDING HUNGRY DJ’s FOR THREE DECADES

Posted: October 9, 2013 in barbecue, CHARCOAL, Food, grilling, Recipes
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“Cope” chops are the creation of my long-time radio buddy, Marc Coppola, who is heard here in Providence, RI mid-days at our sister station B-101, and on stations throughout the country. Cope and I started in radio at WBAB on Long Island back in the early 80’s. He had the afternoon drive shift, and I was on after him from 7 to midnight. After his show, Cope would remove a hibachi grill out of the trunk of his car, light some charcoal in the radio station parking lot, and he’d grill up the most amazing pork chops I’ve ever had. They were thin, but juicy and beautifully charred, with a wonderful saltiness. He called ’em Cope chops, and we’d eat them by the stack, wrapping the hot bone of the chop with a paper towel, and then just chowing down. It was a great memory, and one that I regularly re-live by grilling Cope chops at home even today.

After three decades, I’m not sure if my Cope chop recipe is the same as the original, but they are damn good and incredibly easy to make.

Ironically, for this recipe, I don’t go all out and spend big money on thick, expensive pork chops. I want them thin, fatty and with the bone in. The secret to the success of these chops is to cook them hot and fast, sealing in the juices.

Cope chops

Ingredients:

Thin-cut pork chops

Dry white wine (I use an unoaked inexpensive chardonnay, like Alice White)

Lawry’s seasoned salt

Place the pork chops in a flat bowl, and pour the chardonnay over the top, making sure you cover the chops with the wine. Let them marinate in the wine for at least an hour, flipping them over halfway through so that all sides get covered by the wine.

Light a hot hardwood charcoal fire.

Pour off the wine from the chops and discard. Place the chops on the hot grill and season the top with the Lawry’s seasoned salt. Once they’ve charred nicely, flip the chops over and season the other side. Grill until the chops are cooked all the way through, but not dry. Serve immediately.

OVEN-ROASTED PLUM TOMATOES

Posted: October 4, 2013 in Food, garden, tomatoes
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Now’s the time to head to your local farm stand and pick up a bag of gorgeous plum tomatoes, before the season is gone! And this is what you do with them…

These are not sun-dried tomatoes. They’re better, because fresh plum tomatoes are still moist after roasting, with a bit of that magic tomato liquid in every cup! A great, simple platter to offer at parties.

Tomatoes before

Tomatoes before

Ingredients:

12 to 18 halved, seeded plum tomatoes

1/4 cup extra virgin olive oil

2 tablespoons organic cane sugar

Freshly ground pepper

Fleur de Sel or sea salt

Pre-heat oven to 250.

Line a baking sheet with foil and rub it lightly with olive oil.

Arrange halved and seeded tomatoes on it in a single layer, cut side up. Drizzle evenly with 1/4 cup olive oil, sprinkle with 2 tablespoons sugar, and season with pepper to taste.

Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter and let cool slightly.

Just before serving, sprinkle tomatoes with Fleur de Sel, and garnish if you like, with chopped parsley leaves, mint leaves, or basil.

Tomatoes after

Tomatoes after

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