Episode 224: Pop Over Anytime
Pantry staples and convenience foods take the stress out of visitors popping in! Jacques begins with a handy, pre-made pizza shell for his Chorizo, Mushroom and Cheese Pizza. With a box of pasta and can of tuna from the cupboard, he creates Orecchiette with Fennel and Tuna. Lastly, a couple of eggs combined with the pantry staples of flour and sugar are whipped up into a kid-friendly dessert: Popover with Apricot Jam.
Minute Recipe: Spanish Tomato Bread and Serrano Ham or Prosciutto
Printer-friendly recipe [pdf]
I first enjoyed a dish similar to this at the Guggenheim Museum designed by Frank Gehry in Bilbao, Spain. A Rioja red wine is best with this appetizer.
Rub 4 well-toasted slices of crusty, country-style bread with a large garlic clove. Halve a very ripe tomato and press out the seeds and juice. Rub the halved tomato vigorously on the toasted bread slices to coat the bread with the "pureed" tomato flesh. (Do not make these more than 1 hour ahead, or the tomato will make the toast soggy.) Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage.