One could call this the last gasp of the potager….
There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual.
They all seemed good candidates … Continue reading.....
Seasonal Weekly Menus for Summer: July, is finished!
Volume II is four weeks worth of menus and recipes for the month of July and a shopping list for each week.
Make good use of all the wonderful vegetables available at the height of summer … Continue reading.....
Two weeks of cold and rain has not done wonders for my garden.
It seems that compromise is not in the weather picture this year.
On Wednesday I had a garden full of green tomatoes, just waiting for the sun to ripen.
On Thursday they … Continue reading.....
I have a confession to make….
All the times I have raved about Pesto Rosso, and we love Pesto Rosso, it’s been a store-bought Pesto Rosso.
Barilla to be exact.
When I did the Pesto Rosso Pizza one of my readers asked if I could … Continue reading.....
Almost Traditional Home-Made Pesto….
Traditionally, pesto would be made with a mortar and pestle.
I used a blender.
But the ingredients are traditional and in the traditional proportions.
I didn’t use spinach or walnuts or canola oil or chard or cilantro or any of the … Continue reading.....
Do you use a Béchamel sauce when you make lasagne?
Back in my younger days, when I lived in the US, I made lasagne with ground beef, cottage cheese and tomato sauce.
Well, that and onions, garlic, oregano, and a sprinkling of Parmesan (from the … Continue reading.....
I’ll let you in on my dirty little secret: my normal, conservative, ‘waste not; want not’ self takes a hike this time of year.
When I have more zucchini (courgette – both green and yellow), tomatoes and basil than I know what to do with … Continue reading.....
I got the idea for this recipe in an old Bon Appétit cook book.
It was called 'Zucchini Pizza'.
I don't like that name…. My reasons follow the recipe.
As to the recipe…..
It was good, delicious, actually.
We had it as a first course … Continue reading.....
Deconstructed Turkey Rolls
I don’t like that term…. Deconstructed.
I hear it often on the Food Networks.
On the one hand, I think it sounds a bit pretentious and self-aggrandizing.
On the other hand, it sounds as if the chef either wasn’t capable of coming … Continue reading.....