Wednesday, August 15, 2012

Julia Child 100 - Tomatoes Provencal

Today would have been Julia Child's 100th Birthday. In case you haven't noticed it ALL OVER THE INTERNET. Because people love Julia. I love her. Julia was a bad-ass, fun-loving, food enthused woman. Why is she such an inspiration to me and so many others? I could gush on and on, but to summarize... Julia knew how to live life right.

As many of my devotee peers have done, I made a Julia Child recipe for dinner tonight to honor her legacy. This week (plus my lack of planning skillz) prevented me from making one of her more involved French dishes, but the lady turned out some great quick recipes, too. A friend gave me some tomatoes that needed to be used ASAP (otherwise they'd be sad... no one likes a sad tomato). All those factors made Tomatoes Provencal the perfect recipe for the evening.

After picking up the few ingredients I didn't have on hand, I realized I might have picked the ONLY Julia Child recipe that used zero butter. For shame! Not that the recipe needs it... it is prefect as is. However, a butterless Julia Child 100 birthday dinner did not seem right. I thought of my motto... Put An Egg On It!TM I fried a duck egg (slightly larger and more rich than a chicken egg) in butter and served it on top of the cooked tomatoes. I think Julia would approve.

Tomatoes Provencal

4 ripe tomatoes
1 1/2 cups Panko bread crumbs (they call for fresh bread crumbs)
3 cloves garlic, minced (they call for 2 shallots. I forgot to buy shallots)
1 Tablespoon dried herbs De Provence
1/4 cup freshly grated Parmesan cheese
3-4 Tablespoons olive oil

Heat oven to 400ºF. Core the tomatoes and slice in half crosswise. Use your fingers to gently squeeze and remove the seeds and liquid from the tomatoes. Place cut-side up in a shallow baking dish. Season with salt and pepper. Mix the rest of the ingredients, except the olive oil, together n a bowl. Spoon the bread crumb mixture into/onto the tomatoes (about 1/4 cup per tomato half until you run out). Drizzle the filled tomatoes with the olive oil. Bake for 20-25 minutes until the tomatoes are hot, but not disintegrating and the tops are golden brown. Remove from oven and serve. Perhaps Put An Egg On It!TM
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1 comment:

Every Little Thing said...

I tend to always think of all her recipes that are complicated with lots of butter, so this was a refreshing post!