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Tomato Snack!

john's picture

There's not much to this one: diced, falling-apart-ripe tomatoes, crackers of your choice (shredded wheat crackers are the family favorite), large-curd cottage cheese, freshly-ground black pepper, a sprinkle of kosher salt, and jullienned fresh herbs (I used basil and celery leaves, my new favorite herb). You can call it a recipe, I call it easy, delicious, and worth repeating until these juicy things disappear.

For those who avoid cottage cheese, there's nothing I can do for you. Have a Caprese if you must... no one's stopping you. If you're on the fence, think of it as a Ghetto Caprese, or a New England Caprese if that doesn't sound like something you'd be down with. New England you ask? When I first moved to Boston for a spot of schooling, my first supermarket find of note was cottage cheese already seasoned with oregano, pepper, and salt. I remember thinking to myself: finally, proof that I'm not a freak for liberally seasoning some cottage cheese and eating the hell out of it. Think what you want. I now know there are other, like-minded snackers out there.

Come on, you know you want it.

Comments

Elisa Berry's picture

I'm about to start my first cottage cheese batch, hooray! This looks delicious--I was telling Wes this morning of your shared love of the curds. Luckily we have some hothouse tomatoes, and some lovely celery leaves from the market. If all goes well, we will be eating this simple dish in the next few days.

john's picture

Nice! Megan still hasn't tried cottage cheese, so let us know if your method works well... I'm sure we will be finding another source for un-homogenized milk at some point (sadly, our cow share has come to an end). Congrats if you've found a good source for leafy celery! Speaking of, is your celery-growing project working out? If possible, you should try it with the leafy kind.

Elisa Berry's picture

The cottage cheese turned out great, but I suspect is an unnecessarily complicated method. I'm going to keep searching for a simpler process.
The celery project is coming along, but it's going to be a long process. I'll keep them as houseplants this summer and winter, and then plant them very early next spring. If you come across nice leafy ones this month, save me the butt end! Hopefully all will work out, and I can pick them up when we visit in a few weeks.

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Using a mandolin or a sharp knife, shave into paper-thin slices:
            1 large head fennel
            2 celery stalks
Combine in a medium...