Today I made tomatoes and tofu. Trying to keep it simple by pairing two food elements and letting them interact with each other. Seeing as tofu doesn't have much flavor of its own, I felt it best to highlight the textural differences of the two items. The tofu was sliced thin and seared in a pan of oil and garlic. The (organic heirloom) tomatoes on the other hand were broiled in the oven, drizzled with some oil, and sprinkled with salt, pepper, and some chopped basil. They paired quite well, and I'm proud of my creation.I also made some Rosemary Focaccia bread for the first time. It really wasn't that different from pizza dough, though the end result was a pleasant surprise. The crust is browned and crispy, while the center is light and airy. I look forward to trying more breads. (Kneaded and mixed by hand, its quite relaxing for me)
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