I love pizza.
I love all kinds of pizza: thin crust, thick crust, deep dish, simple and supreme.
When I get a pizza here it’s meant to serve one. The crust is thin and the toppings spare…. It’s delicious and just a little too much for me (perfect for mon mari).
When I have pizza in the U.S. it’s … Continue reading.....
The tomatoes are still producing but not as prettily as in the height of summer.
With the cool weather they are ripening more slowly and unevenly, with splits on the shoulders.
Some have stopped completely… The Ananas never got started; it only produced one tomato.
And the Noir de Crimea, with it’s dark greeninsh black shoulders, has given up.
I … Continue reading.....
I can’t buy bulk sausage.
I can buy lots of different flavors of sausages.
And I can buy sausage for stuffing tomatoes and sausage for stuffing zucchini but not just plain old bulk sausage.
I bought sausage for stuffing zucchini.
The photo showed zucchini, cut in half and hollowed, with the sausage filling the cavity and smoothed flat, even with … 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 a lot of it ends up on the compost pile.
My freezer is full (see … 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 and it was just right for that.
It was classified as a main course in … Continue reading.....
We take a momentary break from the zucchini posts – as the zucchini is taking a momentary break from producing.
The tomatoes, on the other hand, are going strong.
You may not think that tomatoes and potatoes work together.
I normally use Gruyère in potato gratins but I decided to use something stronger with the sage and tomatoes. … Continue reading.....
This is what my counter looks like every few days.
Well, not the peaches and nectarines… I buy those every week.
My freezer is full.
It’s time to get creative with tomatoes!
Of course, I still have the zucchini, as well…..
Zucchini (Courgette) and Tomato Gratin with Mozzarella
Preparation and cooking time: 55 minutes
Thin slices let the flavors meld
… Continue reading.....
If you pay any attention at all to cooking shows, food blogs, Twitter or Facebook you know that there are people in the world that are, shall we say, somewhat fanatical about bacon.
I’ve seen bacon added to bread, vegetables, salads and pasta dishes…. All of which I do.
I’ve seen it added to cookies, cakes, frosting and ice cream…. … Continue reading.....