I eat a lot of tomatoes with feta and olive oil this time of year, so I made a dressing inspired by a David Lebovitz recipe.
8 oz. feta
1/4 cup olive oil
1/4 cup water
Crumble the feta into a food processor, add the oil and water, and process until creamy. If it’s too thick, add a little more water or oil, but the juices from the tomatoes will dilute it a lot.
The original has vinegar, but the tomatoes provide plenty of acid. Herbs and pepper wouldn’t hurt, but with great heirloom tomatoes I feel like that’s gilding the lily. The feta is plenty salty.
I know! Such a gift! Even just at Super King - Greek feta, Bulgarian feta, Danish feta, Italian feta. Whereas in Ohio? Feta. And you’re happy to have THAT!
Picked up an entraña (skirt cut) from Rincon Argentino in Glendale along with a couple of their amazing chorizo. Entraña comes wrapped in its silver skin which then evaporates when placed on a searingly hot grill.
Takes a little bit of technique since the cook should only take about 17 minutes. I usually like to grill most things on the edge of my coals but this one needs to be slapped down right on top. Perfectly cooked, no cut can compare.
A spread / dip I learned from some German hippies years ago: puree tofu with sambal oelek until smooth. I like it very spicy so my ratio is around 4 to 1 by weight.
Tofu is oddly under acknowledged as an ingredient for well emulsified purees. I think the most common similar uses you see are for vegan puddings but the savory applications are largely ignored.
The only savory tofu I knew was fried (no objections there!) but this year I stumbled upon Chloe Coscarelli’s cookbooks. She’s not perfect, but the idea of using tofu as a ricotta substitute? Really interesting. Have not made the dish yet, but I will!
