Tomato Pie | Corn on the Cob | Basil Salad | Blueberries & Cream
The major and minor passions.
The basic pleasures. Tomatoes, Keats,
meeting a smart man for a drink.
From “The Uses of the Body,” by Deborah Landau
Love to Cook: Few dishes scream SUMMER, at least in the South, like a good tomato pie. This version, from Southern Living, has decadent additions like bacon and sour cream. If you’re feeling fancy, pair it with this Basil Caesar Salad. Boil or grill the corn; wash the blueberries and top with sweetened whipped cream. No need to make those last two things any harder than they are.
Weeknight Reality: If you use prepared crust (no, not as good, but definitely fast), then you can have this Old-Fashioned Tomato Pie ready in a little more than 30 minutes, almost all of which is baking time. Cut any leftover fresh basil into ribbons and toss into your regular green salad. Boil the corn, wash the blueberries and whip the cream while the pie bakes, and the whole thing is ready in about 45 minutes.
Need a Miracle: A quick dip in some boiling water will cook the corn, and everything else can just be served the way nature made it, if you either don’t have time or just don’t want to cook. Warm a multi-grain boule, sourdough loaf or slices of buttered brioche. Slice and salt some fresh tomatoes, top them with ribbons of basil and maybe a dash of balsamic vinegar; toss a salad; wash the berries and just pour sweetened cream (or ice cream) over the top. The end.
Happy July 4th weekend.