Dorothy made tomato soup and focaccia with tomatoes and herbs from our family’s gardens. Both of the examples pictured here are her second batches of each. She made them for the first time only a few days before this. Both of them turned out so well that we wanted to have them again. We already had the herbs and we received more tomatoes, so it just made sense.
This time, she chopped the rosemary more finely and added crushed garlic, for which the recipe inexplicably didn’t call. A large pyramid-shaped flake of Maldon sea salt can only add to the beauty of this bread.
Previous to this meal, I tried a method of cooking potatoes that I had just learned about. You ‘crack’ 1 ½” – 2” raw Yukon Gold potatoes using a meat mallet or small, heavy skillet to slightly flatten them and give them one or more large cracks.
Then they get fried on both sides, seasoned, and braised for 10 to 15 minutes, or until fork tender. They are perfectly creamy and irresistible to eat, even while they’re still way too hot.
