food haiku contest

August Food Haiku Winner + Heirloom Tartine with Garlic Creme Fraiche

There are many ways to use a tomato. All summer long I eat them in pasta, toss them on pizza, make soup and even squish them whole between my teeth. Almost always, the simplest preparation is the best one, especially in these hot summer months. (The simplest recipe of all might be to grate a tomato over grilled bread, something I read in Saveur many years ago.) 

Now, I happen to live in a town that knows a thing or two about toast. Avocado toast, in particular, might as well be a prerequisite for brunch menu's in Los Angeles. It's everywhere, and I love it. Sqirl has a particularly good one. On the bottom is a thick slathering of creme fraiche spiked with garlic, which is where I got the idea. I actually licked my fingers the first time I had it. And when you find something that striking, It's especially nice to make in your own kitchen, especially if the restaurant is clear across town, and you can't just drive 45 minutes in one direction to get garlic creme fraiche whenever you very well want to.

So. On top of this slightly spicy and effortlessly creamy spread are slices of ripe heirloom tomatoes sprinkled with pepper and flaky salt. That's it. It's all you need, really. And this month's winning food haiku pairs so nicely.

Sarah's poem perfectly captures the allure of an August tomato, and the voters agreed. My favorite phrase is "grew sunlight." It's such a lovely description, don't you think?

Eat This Poem August Haiku Winner

HEIRLOOM TOMATO TARTINE WITH GARLIC CREME FRAICHE

This is one of those summer-on-a-plate types of things. Juicy, plump tomatoes, bread, and a bit of this assertive spread. I can eat it all afternoon. 

Serves 2

1/4 cup creme fraiche
1 plump garlic clove, grated (about 1/2 teaspoon)
Kosher salt
Freshly cracked pepper
2 slices rustic bread, cut 1/2-inch thick
Extra-virgin olive oil
1 large heirloom tomato, sliced
Flaky salt, for finishing

Stir the creme fraiche, garlic, a pinch of salt, and a few grinds of black pepper. Heat a grill pan over medium heat and drizzle the bread slices with oil, spreading it around with your hands, covering both sides. Grill the bread for 2 to 3 minutes per side, or until sufficiently golden. Slather a layer of creme fraiche over the hot bread, and as it begins to melt and the scent of garlic plumes, cover with a few tomato slices. Finish with a pinch of flaky salt and serve.

Haiku Contest Finalists | August 2016

Usually the cherry tomatoes arrive first, followed by plump heirlooms, and later in the season, I carry home pounds of tender Roma's for fresh tomato sauce. (I even buy 25 pound boxes from a nearby farm over Labor Day weekend, which you can read about here.

August is easily one of my favorite months to cook and eat in, and the three haiku's below are perfect accompaniments to the season. Vote for your favorite before Monday, August 15th! 

August Food Haiku Finalists from Eat This Poem

Submit Your Vote

Haiku Contest Finalists | July 2016

Stone fruit is finally in season again, so this month we're celebrating all things peach! Read the lovely finalists below, and vote for your favorite haiku by Friday, July 15th.

July 2016 Food Haiku Finalists

Submit your vote!