Tuesday, August 31, 2010
Onion and Proscuitto Calzones
Monday, August 30, 2010
Stuffed Zucchini
Sunday, August 29, 2010
Perfect Grilled Pizza
Saturday, August 28, 2010
Polla alla Cacciatora 2
I used some of the tomatoes I canned with my dad. I know you're not suppose to use them until the dead of winter, but I could not wait. Yum.
For the white wine I used Fat Cat Pinot Grigio. We are fans of the Fat Cat Pinot Noir, so when I saw the Pinot Grigio I had to try it. Very nice!
And here is the recipe -
2 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
1 young chicken, cut in pieces (I used chicken parts from Whole Foods)
1/2 cup dry white wine (I put in closer to 3/4 cup)
1/2 lb plum tomatoes, peeled and chopped
1 green or yellow pepper, cleaned of seeds and chopped (I used a red pepper, they were on sale)
Salt and pepper
Heat the butter and olive oil in a pan and add the onion. When the onion is golden, add the chicken pieces and let them brown. Pour in the wine, add the tomatoes and sweet pepper, and adjust for salt and pepper. Cover and cook at low heat until the chicken is cooked through, about 20 minutes.
It was another delicious meal on the deck.
Friday, August 27, 2010
Grilled Hake with Pancetta and Pea Mash
Thursday, August 26, 2010
Ziti With Sunday Sauce
Chris had dinner timed perfectly. I walked in the door and he was putting the pasta in the serving bowl. It was delicious dinner on the deck!
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Roasted Chickpeas, Frittatta Sandwiches & Sweet Potato Fries
Today I actually had time to make a recipe I have been wanting to make for some time... Roasted Chickpeas. Saw the recipe on Steamy Kitchen. I added Cumin and Cayenne for the spice. Well they are really good! I should have taken the photo before we devoured them.
For dinner we had Frittatta wraps with Sweet Potato Fries. The frittatta was made with onions, red peppers, zucchini, scallions. A perfect meatless meal!
What is your favorite meatless meal?
Sunday, August 22, 2010
Gazpacho and Proscuitto, Tomato and Basil Panini
Saturday, August 21, 2010
Grilled Chicken, Zucchini Ribbons, Potatoes & Cupcakes!
Two Egg Cake
Ingredients
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 cups sifted flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Blend shortening, sugar and eggs.
Stir in dry ingredients alternate with milk and vanilla.
Pour batter into greased pans.
Bake 350º 25-30 minutes.
If you are making cupcakes shorten baking time.
Friday, August 20, 2010
Thursday, August 19, 2010
Grillled Cheese, Tomato and Bacon with an Awesome Salad

He made an awesome Cucumber and Tomato Salad. He used Cucumbers from Pete's garden and the tomatoes from my Dad's garden. He added thinly sliced onion, Balsamic Vinegar and Olive oil. So good!
We had Grilled Cheese, Tomato and Bacon sandwiches as the main course. Perfect tomatoes brought this simple sandwich to a new level.
Wednesday, August 18, 2010
Spaghetti Cacio Ei Pepe

Tuesday, August 17, 2010
Monday, August 16, 2010
Sausage, Spaghetti Squash and Tomatoes
Sunday, August 15, 2010
Salad and Eggplant and Tempeh Pot Pie
The salad was made using up the meat from last night. I made the blue cheese dressing from scratch, it is much better than bottled. The croutons were homemade. Once you make your own croutons you can never enjoy store bought again.
Saturday, August 14, 2010
Canning Tomatoes with Dad
The 15th of August has always reminded me of stories from my parents about it being a day of rest after doing a lot of canning of tomatoes. Yes it is also the Feast of the Assumption but something about those tomatoes always stuck in my mind. I always imagined my grandmother and my Aunt Marie and my mom working over the hot stove canning bushels of tomatoes.
When my dad asked if I knew how to can tomatoes and I said no, he offered to show me. Wow! What an opportunity.
Wow it was a lot of work. First we wash out the jars. Next we blanched the tomatoes and peeled them. Then into the jars they go. Boil for 20 minutes and wrap the jars in newspaper until they cool. I had a basket of tomatoes that I got at Jake's Farm Stand in Madison. We ended up with 7 jars of tomatoes and 3 jars of tomato juice.... Bloody Mary anyone?
I just want to thank my dad for showing me how to can tomatoes. Will I do it again? Yes I will because it is something my mom did. And if it helps me achieve her level of sauce... that's what this is all about.






After all that we had a wonderful dinner. Steak and grilled zucchini and potatoes from a recipe I found on A New York Foodie. WoW!

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When my dad asked if I knew how to can tomatoes and I said no, he offered to show me. Wow! What an opportunity.
Wow it was a lot of work. First we wash out the jars. Next we blanched the tomatoes and peeled them. Then into the jars they go. Boil for 20 minutes and wrap the jars in newspaper until they cool. I had a basket of tomatoes that I got at Jake's Farm Stand in Madison. We ended up with 7 jars of tomatoes and 3 jars of tomato juice.... Bloody Mary anyone?
I just want to thank my dad for showing me how to can tomatoes. Will I do it again? Yes I will because it is something my mom did. And if it helps me achieve her level of sauce... that's what this is all about.
Friday, August 13, 2010
Fresh Mozz, Garden Tomatoes, Basil and these peppers...
Tomorrow my dad is teaching me how to can tomatoes! The last thing he taught me was how to drive... It should be a fun day!
Wednesday, August 11, 2010
Andouille Sausage, Onion, Garden Tomatoes and Feta
Tuesday, August 10, 2010
Broccoli Rabe with Penne
Sunday, August 8, 2010
I apologized to my ingredients as I prepared dinner....
Well fast forward 20 years and today I apologized to the lobsters before I dropped them in a pot of boiling water. I felt bad.
Anyway on to dinner...
The World-Famous Maine Lobster Roll.
The Lobster Salad recipe came from the Food Network site.
Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
Directions
Prepare the lobster salad. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.
Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
We opted for the paper plates and store bought Potato Salad. Store bought! Well yes I was a little busy freezing tomatoes from my Dad's garden.
Friday, August 6, 2010
Pleasant Cow Cheese and Pain de Campagne
Thursday, August 5, 2010
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