Thursday, May 22, 2008
Tomatoey Pasta with White Beans and Tuna
I got this from Lynne Rossetto Kasper's new book, How To Eat Dinner. Basically, it is pasta, Cannellini beans, tomato paste, onions, tuna, garlic, and Parmigiano-Reggiano. Tasty.
Labels: beans, cheese, onion, pasta, tomatoes
Wednesday, September 12, 2007
Weekend Treats
CJ and I were super busy this weekend cleaning the house, painting, and other stuff I don't remember. I did make something tasty for us:
Steak Tartare. It was delicious. The recipe came from The Gourmet Cookbook, which is my favorite.
I also made some tomato soup, did I mention I like tomatoes?
Steak Tartare. It was delicious. The recipe came from The Gourmet Cookbook, which is my favorite.I also made some tomato soup, did I mention I like tomatoes?
Salad
Tomatoes, I love them. Last week I made this super easy, super tasty salad.
Heirloom tomatoes, cucumber, red onion, salt, pepper, basil, and balsamic vinegar. What could be easier or more tasty?
Heirloom tomatoes, cucumber, red onion, salt, pepper, basil, and balsamic vinegar. What could be easier or more tasty?
Tuesday, September 4, 2007
The Homemakers
My new neighbor Tisha and I spent a large part of the holiday weekend canning and pickling. While we knew it was a lot of work, we really had no idea how much it would be.
On Saturday morning, we went to the St. Paul Farmers' Market. We bought a box of tomatoes, a bin of cucumbers, and a lot of shallots, cauliflower, chilies, peppers, and other such things.
Have you ever peeled a box of tomatoes? It takes HOURS. Ever peel shallots? Hours again.
(Not even close to a box of tomatoes)
(That's a lot of shallots to peel)
Luckily the cucumbers only needed to be soaked, for 12 hours.
After two days of work, we finally ended up with this:
Not Shabby.
There are pickles, two bottles of which have become refrigerator pickles because they didn't seal.
Here's a close up:
Unfortunately, some of the garlic turned blue:
We also made Acharro, or something like that. Sri Lankan for various pickles.
We made two kinds of tomatoes. Regular, without spice:
And some made as a Sri Lankan spicy pickle:
A lot of work, but it was worth it, I hope. As long as no one gets sick or dies, I'll call it a success.
On Saturday morning, we went to the St. Paul Farmers' Market. We bought a box of tomatoes, a bin of cucumbers, and a lot of shallots, cauliflower, chilies, peppers, and other such things.
Have you ever peeled a box of tomatoes? It takes HOURS. Ever peel shallots? Hours again.
(Not even close to a box of tomatoes)
(That's a lot of shallots to peel)Luckily the cucumbers only needed to be soaked, for 12 hours.
After two days of work, we finally ended up with this:
Not Shabby.There are pickles, two bottles of which have become refrigerator pickles because they didn't seal.
Here's a close up:
Unfortunately, some of the garlic turned blue:
We also made Acharro, or something like that. Sri Lankan for various pickles.
We made two kinds of tomatoes. Regular, without spice:
And some made as a Sri Lankan spicy pickle:
A lot of work, but it was worth it, I hope. As long as no one gets sick or dies, I'll call it a success.
Labels: canning, pickles, tomatoes
Monday, May 14, 2007
Go To App
When asked to bring things to pot lucks and the like I have a couple go to EASY recipes. Bean Salad, Roasted Veggies and this:
I know there is some fancy name, but basically it is fresh mozzarella, tomatoes, and basil cut up. Salt and pepper gets sprinkled on the top and it is drizzled with good balsamic vinegar. Serve with some crusty bread.
I know there is some fancy name, but basically it is fresh mozzarella, tomatoes, and basil cut up. Salt and pepper gets sprinkled on the top and it is drizzled with good balsamic vinegar. Serve with some crusty bread.Labels: appetizer, easy, tomatoes
Thursday, May 3, 2007
Stealing More Recipes
My new favorite cooking blog is Last Night's Dinner. She makes the greatest looking food almost every night. Tonight, I stole a recipe from her and changed it only the tiniest bit.
It is Halibut with at Tomato, Leek and Fennel sauce type thing. It was good. It would have been better if I would have been willing to open a bottle of wine, but I've been drinking Mojitos pretty exclusively and will be out of town 5 of the next 6 days, so it would have been a waste. I subbed White Wine Vinegar, and there was just too much tart.
I over cooked the Halibut a tiny bit. I do well with fish like Salmon that you can eat rare, there is a lot less perfection needed there. But I don't know if you can eat Halibut rare, or medium rare. I need to use this fish more, because it is so tasty.
Oh, and I need to learn to plate things better, this is obvious.
It is Halibut with at Tomato, Leek and Fennel sauce type thing. It was good. It would have been better if I would have been willing to open a bottle of wine, but I've been drinking Mojitos pretty exclusively and will be out of town 5 of the next 6 days, so it would have been a waste. I subbed White Wine Vinegar, and there was just too much tart.I over cooked the Halibut a tiny bit. I do well with fish like Salmon that you can eat rare, there is a lot less perfection needed there. But I don't know if you can eat Halibut rare, or medium rare. I need to use this fish more, because it is so tasty.
Oh, and I need to learn to plate things better, this is obvious.
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