Every bite of food should be a sweet bite
Saturday was a lazy day around these parts. In the morning we set out to the art festival and after sucking up a bit of Florida sunshine we returned home to do what I love doing best.
Partaking in a lazy Saturday.
Yep, I sat on the couch and relished on the fact that I did not have to did not want to do anything at all.
That apple pie I promised Tom? Nah, it could wait.
That cornmeal cake bookmarked? Nah, it could wait.
This was my second recipe from our Gutsy Cook line up this past week.
As the recipe in Saveur mentions, Italian has the stuff vegetables thing down pack. Pretty much any antipasto table will have a vegetable that has been stuffed with meat, other veggies and in this case rice.
What appeal to me about this recipe is that fact that the most time consuming task here is prepping the tomatoes. You have to trim them, and then scoop out the inner pulp without puncturing the walls.
This little prepping step may be a zilch for some cooks. No biggie – cut top, scoop out pulp, and cut bottom. Done.
For my perfect convulsive ODC twin this took a while, since I wanted them perfectly hollow out, and wanted them to stand up tall and pretty and the tops needed to be at the right angle and the bottoms…
Never mind. (I know, I got a problem – I’m trying to deal. Lets move on.)
I have been meaning to make this recipe for quite some time.
But, it’s never been the “right” time.
I saw the recipe for it numerous time here
It was calling to me. I had to make them.
If you read the original recipe, which was published by Martha Steward Living you will see that I took a shortcut, because her version makes Pate Brisee, which is the fancy, French way of making Pie Crust.
I used pre-made pie dough, which had been sitting in my refrigerator for the past week.