Tomato season in NJ. I’m making tomato jam for the first time. It’ll replace ketchup for tonight’s burgers.
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what’s etched on your bench scraper?
Measurements and a little ruler. It’s this one
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Trimmed up a slab of lifter meat, broke it down into three big portions and grilled. You’d think I would have taken a pic… but I only snapped a pre-breakdown pic. Went well with a 2013 Pahlmeyer that I stumbled upon at Safeway.
My wife made by favorite side dish on the planet for me - Scruffed potatoes carbonara, from Adam Perry Lang’s book. Spectacular.
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Pahlmeyer for $29.99? If it’s not ‘Jason’, unbelievable.
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I believe they’re clearing out the Republic inventory 
Shrimp boil tonight for one of our “adopted” kids. Also cooked a Dungeness Crab, but had to add afterwards due to a crab allergy. Good stuff, although you can’t really tell there was 4 lbs of shrimp from that pic!
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What recipe do you use?
I use a basic pie crust in a tart pan, lightly brush it with mustard, cover with shredded Gruyère cheese, lay the sliced tomatoes on top, salt and pepper the tomatoes, bake at 425 for 35-40 minutes, finish with fresh basil and a drizzle of olive oil
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That sounds awesome.
Recently, NYT posted a recipe for an heirloom
tomato cheddar pie. I’m going to make it one of these days.
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Do you drain the tomato slices at all?
-Al
No draining of the slices. I did use the convection setting on the oven too.
This is the recipe that I want to try. I am not sure that I have the patience to make this particular crust, though.
Some recipes use (purchased) puff pastry. May not be the same but much less effort.
-Al
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