Last weekend I watched Julie and Julia with my mom. If you haven’t seen it, I suggest you do so, post haste! It’s a cute film, and has some pretty funny parts, including Meryl Streep (as Julia Childs) calling a pan “hotter than a hard cock.”
If you have seen it, you’ll certainly remember the Bruschetta scene. I was salivating, and haven’t been able to clear my mind of it ever since. Today I was fully intending to stay in my pajamas and not leave the house. But then I got to thinking about what I’d be making for dinner, and of course, Bruschetta popped into my mind, like it has every day this week when I start thinking about food.
Really the only difference between a traditional bruschetta and Julie Powel’s is instead of toasting the bread on a grill then drizzling it with olive oil, the bread is pan fried in olive oil (and in my case, a little butter). You achieve the same flavor combination, but a MUCH better texture by pan frying the bread.
Since none of my non-cherry tomatoes are ripe yet, I had to go to the store for them. Luckily, QFC recently began carrying heirloom tomatoes, so I got the mind blowing colors and flavors of heirlooms without having to go to a farmers market. I used 3 large heirlooms, plus 2 vine ripened hot house tomatoes that I had sitting in the pantry looking for a noble purpose. I also added a small handful of fresh basil and a few snippets of fresh parsley from my herb garden.
I served it with a simple grilled chicken breast, sliced and split in two. It was a very filling meal and oh so satisfying. I’m pretty sure this’ll be a weekly occurrence. I’m having trouble coming up with a better food to entertain with also. So all of you people reading my blog that come over for dinner occasionally, be warned.