The Omenti blog is a year old today. When I started I gave it a year and decided to write about what seemed interesting at the time without editing for an hour or so perhaps once or twice a week. The frequency turned out to be a bit higher - there were 125 posts.
The one year mark came and it was time to decide if the effort was worthwhile. It certainly isn't a popular place, but I'm not terribly interested in that. It has started a few conversations - which was the original aim. Not many, but I finally came to the conclusion there are enough to justify the time spent.
A huge thank you to all who continued the discussions and who helped spark and fuel new ones and to those who had commens on both sides of the "should I continue the blog" question! I wish I could offer something like a nice piece of cheesecake as part of a thank you celebration.
I don't know what I'll be writing about and suspect the path will wander as it has. If you have ideas and comments, please let me know. And if you know of others who might enjoy the blog, feel free to point them at it.
Tonight I'll be in the city for a dinner with friends, but perhaps a celebration in the near future. Perhaps something like a slice of pie, cheesecake or a good brownie from a great bakery - I'll let someone else do the baking this time.
In the meantime a recipe:
The format of this one is not standard, but rather from an email I sent to one of you a year ago. I won't translate as it seems better in the narrative form.
This is the time of year that excellent tomatoes begin to appear. If you find some with amazing flavor and want an equally amazing dinner the trick is to keep things simple. This is a tomato and pasta dish I dream about all Winter and Fall. If the ingredients are great it can be spectacular and it also happens to be amazingly simple
Simple Summer Pasta and Tomatoes
Some time ago I had a very simple tomato and pasta dish. The tomatoes were
in chucks and not really cooked. It would only work if they were perfect so
I gave it a try. Here is about what I did. This would be enough for two
hungry people or four people if served as a side course.
Two really amazingly blimpishly ripe tomatoes that are going to have great
flavor. I would go with an heirloom tomato as the new ones have so much
goodness bred out of them. My guess is I had maybe about one and a half
pounds of tomato. Chop these into half inch pieces and scape them into a
big enough bowl (how is that for precision?) be sure and get some of the
juice that is sitting on the cutting board.
Pour some good extra virgin olive oil on them. Maybe two glugs (another quality
measurement). Put a good amount of a good finishing salt (Malden is great) and freshly ground pepper on them stirring to mix. Let them sit.
Start some water boiling for the pasta and throw some salt in. Cheap salt
Now chop a strong red onion or some scallions into slivers. Maybe about a
Chop a handful of good arugula
Cook about a half pound of pasta and try to stay away from the marinating
Place the onions on top of the tomatoes spreading them out, then make a layer
of arugula choppings
Now dump the pasta on top of the layered mixture in the bowl and leave it
for a two or three minutes. To deal with the frustration grate some good
cheese for a topping and top it. The heat from the pasta is slightly cooking the ingredients beneath, but just barely.
Now mix it all up and serve.