From the New York Times' Dining Section...
Catching Up, Finally, With a Worthy Trend: Mark Bittman catches up with TWO worthy trends this week - blogging, and sun-dried tomatoes. The Minimalist repents of his scorn for sun-dried tomatoes and converts whole-heartedly with recipes like Hummus With Sun-Dried Tomatoes and Shrimp With Sun-Dried Tomatoes. We say yum to both.
More from the Times' dining section below, including wines of Bordeaux, chicken livers, and espresso evangelist Ernesto Illy...
• Bordeaux’s a Bargain, and Here’s Why: Bordeaux hasn't lost its distinctiveness in the face of California upstarts. Check out bottle recommendations.
• The Best of Two Old Worlds:Chicken Liver Challah Crostini With Sage - a recipe both grandmothers and Mario Batali would approve of.
• One Pot: Oxtail Soup: David Chang of Momofuku Noodle Bar and Momofuku Ssam Bar shares his recipe.
• Ernesto Illy, Chairman of Coffee Company, Is Dead at 82: A fine remembrance for a man who evangelized and cared for espresso like few others.
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An exciting alternative to sun-dried tomatoes are oven-dried tomatoes that you can make at home.
Oven-dried tomatoes are made by peeling vine-ripe tomatoes, cutting them into "leaves", removing the inner pulp, quickly marinating them in olive oil, salt, pepper, thyme and a pinch sugar, placing them on a cookie sheet with parchment paper, then slow-slow roasting them for several hours until they lose almost all of their water and dry into salty, herby, super-concentrated tomato pieces that can be used anywhere sun-dried tomatoes are called for.
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