Posts made in July, 2015

Tomatoes, Tomatoes Everywhere

Posted by on Jul 31, 2015 in Side Dishes | 1 comment

Tomatoes and summer are constant companions, especially when our neighbors flew away to vacay in Tennessee.

 

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MP has been watching over a dozen tomato plants, including our own waning ones.  Red plump fruit bursting their skin, sun alongside less acidic yellow varieties and a trailing cherry sort, sweet as candy.

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Cooking Light’s Ripe Summer Tomato Gratin with Basil rescues four pounds of tomatoes in one tasty dish, ideal for a picnic or potluck since it can be eaten warm or at room temperature.

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Toast up coarse breadcrumbs;

 

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then combine with olive oil, herbs, salt and pepper, and cheese.

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Meanwhile, slice the tomatoes and season well. Add remaining oil (I used half called for in the recipe) with basil, vinegar (I used balsamic rather than red wine), garlic, and shallot.

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Arrange the tomatoes in a shallow dish, pouring all the juices over the tomatoes.  Bake at 400 degrees for a quick fifteen minutes; then sprinkle the breadcrumb mixture over the tomatoes and bake another 10 minutes.

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Let stand and garnish with more soft herbs.  I will make this again doubling up on the fat boy breadcrumbs.  Because it is crazy juicy, we see it snuggling next to grilled or baked fish.

“I am not weary of eating garden vine-ripened tomatoes every day.”  Repeat after me, “I am not weary of eating garden vine-ripened tomatoes every day.”

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I’ll remember you with fondness next winter when El Nino comes to save us from Cali’s insufferable drought.

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This Little Tart

Posted by on Jul 29, 2015 in Desserts | 1 comment

...went to the Orange County Fair

French Lemon Tart with Homemade Apricot Jam

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Milk Moment

Posted by on Jul 27, 2015 in New | 2 comments

Thus, the next in a series of crafting with Ms. Iz was a two-day event involving a field trip to Starbucks and the fabric store.  Clinton Kelly’s, French Bulletin Board was the inspiration: It will be a super cool way for Iz to display middle school mementos when classes rev up in September.  Choosing fabric that wouldn’t clash with lively spring green wall space and coordinate with floral spreads took textile therapy (touching and unfolding yard goods) to extensive lengths. Remembering Uncle Clinty’s fashion mantra; pattern, color, texture, and shine, resulted in Izzy’s choice.

 

 

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DIY says it all; gather supplies.  2-inch brad fasteners were elusive, but I found them finally--at an office supply.  Buy more ribbon than you think you’ll need.  Have lots of glue sticks. Ice for burns and slices of smelly, gooey Aloe Vera gel are handy for minor burns.

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Wielding a glue gun reportedly was our significant challenge as well as the final skewering event.

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While we glued, cut, and stretched fabric over foam core

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(you might want to use GPS for ribbon spacing)

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we talked about sewing art and fashion design, which is currently a passion of sorts.

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“Imagine coco,” she mused like Graham Elliot.

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“Someday, if I have my own design studio, I can install a chocolate fountain too."

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Now, Izzy and a little friend are registered for sewing 101 and I drank in a --Milk Moment (Moments of Intimacy, Laughter, and Kinship) which I tucked away in my time tethered heart.

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Tomato Round Up

Posted by on Jul 24, 2015 in Soup | 0 comments

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Enter here for the recipe

Gazpacho

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Squash and Respect

Posted by on Jul 22, 2015 in Side Dishes | 2 comments

I am determined to grill, bake or turn every squash from our garden into ribbons of pasta.

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In the words of Alain Passard,

chef and owner of L’Arpege in Paris

“When you really respect the seasons, it works all by itself”.

This Squash Gratin featured in Food and Wine is another quick and healthy side dish for a potluck party; made even more delectable with fresh squash from the midsummer loot outside.

Merely a few ingredients, a sharp knife and a super-hot oven are all you need on hand.

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Slice the zucchini and summer squash into long spears; then douse them with a glug of olive oil.  Season the vegetables with plenty of garlic and kosher salt.

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Arrange the squash in the dish (I alternated side by side stripes).

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Bake the vegetables for 20 minutes, until tender.

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Top the squash with cheese and panko.  Drizzle a little more oil on top of the breadcrumbs for extra golden crustiness.  Pop it back in the oven and bake for another 10 minutes or so until the gratin is crisp and melty.

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And, who doesn’t think sweet, salty, nutty Gruyère cheese rules?

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