Making Time to Enjoy a Gourmet Life

If you're like me, you base your vacation spots partially on where you can enjoy great food and a cocktail:  Think tapas in Spain, lobster on the coast of Maine, or wine tastings in Napa Valley. One of the simplest things I've enjoyed in my travels over the past few years was the ability to take a break in the evenings before dinner, to watch the sunset with a cocktail and a little snack. When we came home, I vowed to incorporate these little moments whenever possible and to enjoy a gourmet life at home, not just on vacation.

All it takes is a little planning and creativity. Next time you're walking past a cheese shop or through a local market, stop and ask for recommendations. You'll often find the shop owners are more than happy to recommend little snacks that don't cost too much and go well together, such as a sliver of good cheese, a demi-baguette, a few slices of sopressata and a handful of olives. Add a glass of red wine and you're all set!

Whatever you choose to prepare, remember to appreciate the moment - don't dwell on the past or worry about the future. Be good to yourself and your loved ones, and enjoy what you have right now.

You Say Tomato, I Say Tomate

A couple of years ago, my husband and I took a two-week trip to Spain, visiting Madrid, San Sebastian and Barcelona. One of the simplest dishes that stuck with me was something we ate often there, both at fancy restaurants and low-key tapas bars: Pan Con Tomate. It's super simple, and it's a great way to utilize the end-of-season tomatoes in the fall.

Pan Con Tomate

Serves 2

4 slices of thick cut crusty bread
2 cloves of garlic, peeled
1 ripe heirloom tomato, halved
2 T extra virgin olive oil, plus extra for drizzling
1-2 T sherry vinegar, to taste
1/2 tsp kosher or sea salt

Grate the tomatoes on a box grater, and mix in the olive oil, sherry vinegar and salt.

Slice up a good, crusty baguette into thick slices, and toast them in the oven briefly - or better yet, grill it until it's slightly charred. Remove from the oven or grill, and rub the toasted bread with the garlic cloves (the bread will act as a mini grater), then drizzle with the best-quality olive oil you can afford, and top with the tomato mixture.


For more tapas ideas, check out this cookbook by one of my favorite chefs:
Tapas: A Taste of Spain in America, by Jose Andres