Comments on: Marche Rue Raspail, Paris

By: ananyah

ananyah — Mon, 31 Aug 2009 16:54:50 +0000

i believe it is spelled as raisins
sorry for being a
spelling nazi :)

By: Marketfan

Marketfan — Thu, 23 Jul 2009 04:06:50 +0000

We look forward to those garden photos. Timely now since MM is doing a series of garden posts also.

By: thelma

thelma — Wed, 22 Jul 2009 23:15:07 +0000

okay, acheng bettyq, you made me hungry because of these yummy recipes that you’re throwing at me. i think i know what to prepare tonight for dinner…pasta using this homemade tomato sauce! i have all the ingredients especially the sun ripe tomatoes and basil from the garden.a friend just dropped off a big basket of ripe peaches from her garden so i am going to bake a simple peach cobbler and to be served with ice cream or whipped cream.

thanks to you and khurzaar for these great recipes….

By: betty q.

betty q. — Wed, 22 Jul 2009 20:50:40 +0000

Hey Aching Thelma:I tweaked Kurzhaar’s roasted tomato sauce (walang magawa!). …it turned out well. It is plain and simple but really good! I just added sauteed onions till caramelized and then added the garlic and sangkotcha for just a minute…then spooned over each half roasted tomato and added a pinch of sugar over each cookie sheet and pinch of chili flakes (I like zip!). …roast until tomatoes are softened and then skin them. iT TOOK AT LEAST 3 HOURS, REALLY! So, I was smoking salmon while doing this!

Meanwhile cook pasta and toss with this tomato sauce. Adjust seasoning and Add crumbled bacon…THE MORE, THE MERRIER…(BACON RULES!!!!). parmesan cheese, basil…chiffonade! Then sit outside, glass of white wine and dine al fresco!

By: thelma

thelma — Wed, 22 Jul 2009 19:01:30 +0000

kurzhaar, i just picked some very ripe tomatoes from my garden so i can use them for your oven roasted tomato sauce recipe. this recipe sounds sooo good and i must make it right away. the same with your cream of tomato soup recipe, bettyq.
boy, i will be very busy in the kitchen tonight….

By: Pia Mac

Pia Mac — Wed, 22 Jul 2009 06:49:12 +0000

I have never tried an heirloom tomato. It looks delicious from the pix.

By: kurzhaar

kurzhaar — Tue, 21 Jul 2009 19:59:57 +0000

marketfan, I have some photos of tomatoes and chiles from previous seasons on a hard drive somewhere, will search for them and try to figure out where/how to post publicly

By: marissewalangkaparis

marissewalangkaparis — Tue, 21 Jul 2009 06:33:30 +0000

Ha ha ha…I go carried away with your tomato stories bettyq ec…. As a kid we used to have plots (my dad’s order) and we would grow tomatoes,eggplants.Ahh..your exchanges opened up memory lane..wish I could garden again.

Loved your photos MM. When I used to travel a lot–everyone would go to the dept. stores while I hit the markets.The real wet ones and the Sunday markets!!The ones in the Middle East and Emirates were really interesting. But the ones in Paris are wonderful. Am not so keen on France (pardon) but their small markets are great. Feels homey and safe and clean. I liked your tomato,nuts,fennel and olives shots best!!

To me part of travelling is seeing the market. You then see a part of how the people eat and live…Ahhhh….am grateful for walking with you thru those markets again….

By: betty q.

betty q. — Tue, 21 Jul 2009 06:09:14 +0000

Thanks for the recipe, Kurzhaar. I do this kind of sauce as well. it is a lifesaver!

Thelma…have you tried the Tuscan Tomato Soup from Safeway? Last year since I was ill, I missed out on my tomatoes since I couldn’t do much gardening. So I had to content myself on Safeway’s Tuscan Toamato Soup. But not this year! I have ttomatoes now coming out of my ears and most of them will go and be Cream of Tomato Soup. Try this as well:

1 stick butter
about 1 pound onions, sliced thinly
4 pounds, sun ripened tomatoes, skinned …DO NOT DEGLOP!
3 pinches of dried basil leaves
1 pinch thyme
a pinch of cayenne or more pinches if you want zip
1 pint heavy cream (or more if yoou want creamy)
1/3 cup brandy.
salt and pepper
Pinches of sugar…NOTE: if tomatoes are sweet, omit the sugar

Saute the onions inmelted butter until caramelized.Add the coarsely chopped tomatoes and the herbs. Cook uncovered for bout 1/2 hour on medium heat. Then puree . pulsing only in food processor. Return to non-aluminum pot and heat gently. In separate pot, scald only the cream and put in tomato pot. Do not let it come to a boil. Then stir the booze and season.

First, I have to learn how to take real nice picture, MarketFan. Afriend of mine who is an accomplished and famous photograher here volunteered to give me lessons.

By: Marketfan

Marketfan — Tue, 21 Jul 2009 04:55:42 +0000

Bettyq, thelma and kurzhaar, do you guys have a multiply site somewhere where we could see pictures of your gardens and tomatoes? That would be a real treat. We join your club in spirit. We’re good cheerleaders!