It’s that time of year again when homegrown tomatoes begin to multiply overnight and piles and piles appear ripe and ready day after day. I don’t think I’ll ever run out of ways to use up those precious little gems ~ Candied Tomatoes Cumin Tomato Jam Blistered Cherry Tomatoes Green Tomato and Chile Salsa The list…
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Summer is coming to a close and the afternoon and evening lighting is beginning to fade. This is some sorry news for a food blogger… (Yes, I am wearing zebra print and highly bedazzled and fluffy slippers, folks). You see, I do most of my food preparation and cooking in the evenings, just before dinner,…
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It’s amazing that I still have a bit of rhubarb left in my community garden plot. Typically I think of rhubarb as a springtime harvest treat. However, after going to seed, the plant grew again this fall. Is that possible? I guess it is – With loads of cherry tomatoes from my plants, I sautéed…
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Pull apart bread is basically warm, cheesy garlic bread that’s cut into perfectly pluckable little cubes so that you can eat it with your hands. Basically, this is the best thing since sliced bread. Almost. You really do need to add in the fresh Tomato Balsamic Reduction Sauce – and now we are talking! A boule…
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So versatile in use and filled with such depth of flavor with only the simplest of ingredients, this creamy vegan Butternut Squash Pasta Sauce can be mixed with pasta, served over eggs, veggies, and meats, or even used as a super thick soup or dipping sauce. It’s the best of the best! Creamy Butternut Squash…
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Well, I came upon a tough spot.Once again, I simply could not “define” or properly title this recipe.I pondered and puttered.Nothing seemed to stick.Basically, the recipe consists of a tortilla, specially “French Toasted” and fried in egg, and then folded and stuffed with crumbled, tangy goat cheese and a sweet, spicy, smoky tomato sauce.The special…
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Arancini: Italian: [aranˈtʃiːni], Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-] are Italian rice balls that are stuffed, coated with breadcrumbs and fried. They are a staple of Sicilian cuisine. Arancini derives from the Sicilian plural diminutive of aranciu (‘orange’), from their shape and colour which, after cooking, is reminiscent of an orange. – FYI – THIS is why I added saffron…
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I’ve often wondered why Italian chefs use a combination of butter and olive oil to create amazing sauces. So, I did a little bit of research. And, it all makes sense. By mixing oil and butter together, you can increase the smoke point and the flavor. It really is the best of both worlds. The fat…
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The Tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the…
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Crispix: It’s a light and crispy (who would’ve guessed), hexagonal cereal from Kellogg’s that has rice on one side and corn on the other. The two sides are fused via some sort of black magic to create a 3D piece that looks a bit like a mind-blowing magic-eye piece of art. What do you see among…
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