When on holiday I always like to come home with something reminiscent of my trip: an artifact, a sculpture, some pottery, a blanket. Something. This time I came home with the idea to reproduce these delicious roasted shallots. That's something. Not exactly worthy of a place on the mantel, but definitely worthy of a place at the table.
Sitting here in my hot kitchen, (day seven of a broken air conditioner), it's hard to envision actually cooking something and heating up the room ... making it even more uncomfortable!
Summer brings one salad after another, many nameless but all delicious and fresh and seasonal. Everything seems to work and the combinations abound. Occasionally I pine for a classic: this summer I seem to be volleying between traditional Greek and improvised Nicoise ...
I'm on the treadmill a couple of weeks ago watching the Dr. Oz show -- how can't you like a guy who's primary mission seems to be educating his viewers to make healthier choices?? As usual he's identifying one food or another ...
This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
I seldom throw out old tomatoes. I often end up with cherry tomatoes that are just beginning to shrivel. Or beefsteak tomatoes that are beginning to soften. They seem un-useable, but actually there's nothing wrong with them, except for the texture -- as long as they haven't started to rot in spots. I usually have an abundance of tomatoes in my kitchen -- various varieties depending on the season.
I love recipes that come together with 'a bissel of this and a bissel of that'. It always reminds me of the way my Bubie Annie cooked. Hard to follow her explanations, but the result was always a rustic masterpiece. She made strudel that was legendary; a procedure my sister Ellen watched and documented but I never had the wisdom to do.