Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Tuesday, June 24, 2008

Simple Bruschetta


This is more finger food for divas. Many bruschetta recipes call for oil. Mine does not. If you want to pour half a glug into your tomatoes, you can. Another option is to sprinkle some shredded cheese on top and broil for a moment.

Simple Bruschetta

1 baguette of French or Italian bread, sliced

olive oil

a bunch chopped tomatoes (I like Roma)

2 flavored vinegars (I like Champagne vinegar and balsamic vinegar, but garlic or cider vinegars work, too)

chopped basil leaves

Brush olive oil on top of the sliced bread and toast under the broiler for a minute until bread is toasted. This can be done a couple hours ahead of time.

Make martini.

Mix chopped tomatoes with chopped basil and a few splashed of each vinegar. Marinate for 30 minutes.

Sip martini.

Spoon tomato mixture onto the toasted bread and serve.
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