So, most years I order a big box, 20 pounds or so, of plum tomatoes from my CSA, and then skin and dice and freeze them, or puree them and freeze them, or roast them. Somehow this year, I’ve missed my chance. It kind of goes along with my general recent malaise – I’m too […]
Or, to put it more politely, the earnest, home cook, social media recipe commenters. Today for brunch I made this corn and tomato pie, by way of Gourmet, by way of Laurie Colwin & James Beard. It’s supposed to look like this: Or this: But mine looked like this: Right – soupy. What a bring […]
First thing this morning I drove out to the clinic out by West Towne with the urgent care that opens early, to get stuck for my thyroid pill blood test, and on the radio they were saying it was going to be the hottest, humidest day of the summer. By the time I got home […]
Somehow, a lot of tomatoes of a variety of types came home with us the last couple of days, and I’ve spent a lot of time processing them. On Wednesday, I went to the little farmers market and got some green and pink tomatoes to make a green tomato mincemeat from the Local Food Journal […]
Yesterday I got home from work a little early, and decided to do some cooking. Sometimes when you try to do too much …. I tried this Chez Pim pie crust for a cherry pie with the cherries we brought back from our Washington Island trip. And I read “8 oz. butter” as one stick […]
And this is just the stuff that gets left out on the counter – tomatoes & fruit. We also got two watermelons, potatoes, broccoli, red peppers that are already roasted, two kinds of cheese (tho the cheese is the least seasonal of all), argula and salad greens.
This is a riff on one of Heidi’s. I had already made it once, pretty much as written, except I cooked the corn, and Heidi doesn’t. I thought about reducing the seeds, but ended up using the recommended amounts (3/4 cup each toasted sunflower seeds & pumpkin seeds). I bought two dozen ears of corn […]
In the most recent Bob Apetit, in her Cooking Life column, Molly Wizenberg was talking about how great it is (can be) to put recipes together and come up with your own. Her melding was Cafe Lago meatballs sauced with Marcella Hazan’s tomato-butter-onion sauce. I made this tomato tart today, that was a combo of […]