I can't believe it's not pizza!

It's broccoli rabe!!  But it evokes the same tastiness of pizza (because it's mozzarella over a quick tomato sauce), but without the crust. 

A friend saw and sent this recipe over from the Lucky Peach:
http://luckypeach.com/recipes/broccoli-rabe-mozzarella-anchovy-spicy-tomato-sauce/

 

I did not have any anchovies, so I just went without, and no fresh mozzarella, so I used mozzarella sandwich squares!  Still resulted in brown cheese spots on the top, just like pizza!

I made it on a Friday evening after working late so I was pretty darn hungry.  It says 4 servings, so I started by putting 1/3 of it into my bowl, and then went back for another 1/3 because it was just as addicting as pizza, and finally decided to polish the whole thing off!

How I went to the baseball game (a couple of weeks ago)

So G's work goes to a Giants game at AT&T park once a year every summer, and they're allowed to bring a guest. While I normally do not enjoy sitting through baseball games (or other sporting events for that matter), the tickets come with $25 for dinner each.  I read about a $17 crab sandwich only available in AT&T park (Crazy Crab'z), so I had to go try it!

It's literally all crab with not that much mayo to hold it together, with a slice of tomato on buttered/grilled sourdough.  Kinda drippy from the oil, but definitely worth it for all that crab!

And we spent the remaining money on Ghiradelli mini chocolate squares.  What a good night!

Tomato and Corn Salad

Last summer, I borrowed a book from the library called Delancey by blogger Orangette (Molly Wizenberg).  It's about how she and her husband opened up a pizzaria in Seattle.  She's a great writer, and also graduated from Stanford (yay!) so I like reading her posts whenever I remember (maybe once a month). 

Anyway, the only recipe from that book that I've tried (and it was super delicious!) is a tomato and corn salad with shallot vinagrette.  I made it for a potluck last summer at a coworker's house and it was a hit, so when the tomatoes and corn rolled into the farmer's market this summer I had to make the salad again :)

Tomato and Corn Salad with Shallot Vinaigrette
(makes 4 - 6 servings)

For the vinaigrette:
2 small or 1 medium shallot, minced
1 medium clove garlic, minced
5 tbs (70 ml) red wine vinegar
1/2 c olive oil
1/8 tsp sugar
Sea salt to taste
4 - 5 fresh basil leaves

Mix the shallots, garlic, vinegar together in a bowl, leave it for at least one hour.  Then whisk in the olive oil, sugar and salt and basil leaves (bruise them with the whisk) and let sit for another 30 mins (I left mine overnight).  Note: remove the basil before serving.

For the salad:
2 large beefsteak tomatoes or 6 smaller tomatoes (I used heirloom tomatoes)
1 - 2 handful cherry tomatoes
Raw kernels from 1 ear of corn
Crunch salt, such as Maldon or fleur de sel
A few fresh basil leaves

Slice the tomatoes into 1/2" thick rounds and arrange them on a platter.  Halve the cherry tomatoes and put them on top along with the corn kernels.  Spoon the vinaigrette over the whole thing, and sprinkle some crunchy sea salt and basil strips on top.