Notes

• mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It makes it much easier to focus on what is going on in the pot or pan and to make adjustments after tasting. More importantly, it makes cooking easier and more enjoyable.
• salted water   Adding salt to the water when cooking dry pasta enhances the flavor of the pasta and keeps the pasta from sticking together. A common recommendation is to the saltiness of sea water. Salted water can also be used to enhance flavor when boiling or blanching vegetables. Always drain and rinse the pot when you have finished cooking. Salted water will pit stainless steel if left to sit.
• peeling fresh tomatoes   Bring a large pot of water to a rolling boil. Fill a large bowl halfway-full with ice cubes and cold water. Using a sharp knife, cut a ¼-inch deep X on one end of each tomato. Place the scored tomatoes into the boiling water and cook until you see the skin starting to wrinkle and split, 1 to 2 minutes (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins.