Anyway, I’ll try to keep it brief, since this is a do-over. I’d just like to say that I felt very happy, picking these tomatoes. It was at the CSA. I was hot as hell, sweating like a madman, face burning to a crisp. But there was something so hopeful about the rows and rows of tomato plants laden with heavy pale green-just-turning-rosy tomatoes. And then I heard some high-pitched peep-peeping. Goldfinches! Brighter than day, and closer than I’d ever seen them, on top of the tomato stakes, talking to one another. Beautiful!So – this tarte tatin was as good as I’d remembered it! I decide to redo the whole post, because the last time I posted I was very strange and luke-warm about the whole thing, and I didn’t write up the recipe like a recipe. Claire, what were you thinking? Let me assure you the tart is lovely – sweet, savory, vegetal, with a very satisfying crust. Last time I cooked the tomatoes in a frying pan, and transferred them to a cake pan. This time, I cooked them in the frying pan, without moving them much at all, and then I put the crust on top and put the whole thing into the oven. Which worked very well, and is my recommended method, if you have a frying pan with a metal handle!
“The head man closed his eyes. He was thinking of little lakes deep in the woods, of the color of bulrushes of the sounds of night and the chorus of frogs. He was thinking of swans’ nests, and eggs, and the hatching of eggs, and the cygnets following their father in single file. He was thinking of dreams he had had as a young man.”
And later, when Sam tells him about money Louis is saving to pay for his trumpet, we see inside the Head Man’s mind again.
“The subject of money seemed to interest the Head Man greatly. He thought how pleasant it would be not to have any more use for money. He leaned back in his chair. … ‘When it comes to money,’ he said, ‘birds have it easier than men do…A bird doesn’t have to go to a supermarket and buy a dozen eggs and a pound of butter and two rolls of paper towels and a TV dinner and a can of Ajax and a can of tomato juice and a pound and a half of ground round steak and a can of sliced peaches and two quarts of fat-free milk and a bottle of stuffed olives. A bird doesn’t have to pay rent on a house, or interest on a mortgage. A bird doesn’t insure its life with an insurance company and then have to pay premiums on the policy. A bird doesn’t own a car and buy gas and oil and pay for repairs on the car and take the car to a car wash and pay to get it washed. Animals and birds are lucky. They don’t keep acquiring things, the way men do. You can teach a monkey to drive a motorcycle, but I have never known a monkey to go out and buy a motorcycle.'”
It just kills me!! The details of shopping list, and the way it all comes out in a mad, comma-less rush. I’ve only known the head man for about a paragraph, and he disappears from the story soon after, but I feel like I know him, and I’d feel like I’d like him.
I had such a rotten weekend of work. Discouraging, depressing, not-at-all financially rewarding. I wish money didn’t matter. I wish I could work hard on all of the things I love, and the deeply important projects we’re developing here at The Ordinary, and get by like that. Sigh.
Anyway! When I came home from work one night, I felt like making this fast, delicious, comforting, flavorful dish. We had it as a side dish with our summer tart. I love the idea of potatoes and shallots together – they seem like such earthy, pan-seasonal friends. And of course roasted mushrooms are one of my favorite things in the world. The combination has a lovely, savory meat-and-potatoes feel about it. I cut the potatoes quite small, and left the mushrooms quite big, so they’d cook at the same rate, and because I liked the crispy potatoes with the juicy mushrooms.
Here’s Blackalicious with Swan Lake. I love this song! It has samples of about 500 different versions of People Make the World Go Round.
I should mention that if you don’t have tapioca flour on hand, these will work fine with regular flour – just use 1 1/2 cups. And if you’re not a turnip fan, you could substitute roasted parsnips or butternut squash, or just use cheese – any cheese you like!
I don’t cook much with onions. I prefer shallots, smaller, sweeter, milder. Just the right amount of onion flavor. Wonderful roasted and caramelized.
Here’s MF Doom’s take…