Friday morning I had to go for an X-ray and went to the usual True North Imaging only to find they weren’t quite there. They had moved to new quarters on the same floor. Behind us so we didn’t see them at first. Real swishy place now, the waiting room used to be a pokey little place, but now it’s huge and the chairs are a lot comfier too. Appeared to be lots of changing rooms as well. Guess it’s a while since I was last there. I was quite impressed with their upgrade. Just as well I didn’t have an appointment time as the traffic was terrible, no idea why it was so backed up, never saw anything which could have caused it.
Not a lot going on in our lives at the moment. Just kind of gearing up for our trip next Friday. When we were both working, we used to go away Labour Day weekend in order to get the extra day. These days it doesn't matter.
I didn’t know Parmesan crisps, which we make slightly differently, are really tuiles.
Parmesan Tuiles with Heirloom Tomato SaladContributed by Grace Parisi for Food and Wine
- SERVINGS: 4
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 tablespoons unsalted butter, softened
- 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
- Freshly ground pepper
- 1 1/2 cups finely diced heirloom tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons extra-virgin olive oil
- Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
- Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
- In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.
Have a great holiday weekend.