Category: Summer

Summer Spaghetti with Uncooked Tomato Sauce

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

Read More

Fresh Tomato Soup with Basil and Farro

Well, we are getting our first taste of fall; up here in east TN, it has been in the 40’s the last couple of mornings and with Irma barreling towards us, most of the south should see some rain.  That makes me feel like snuggling up under a blanket, reading, and having some soup…but there are still fresh tomatoes you say, no problem with this one pot, stick to your ribs, fresh tomato soup.  Even with the farro, I envision serving this with a big hunk of crusty bread, maybe with a little garlic and olive oil rubbed and drizzled on.  If you cannot find the farro, you could always substitute soaked wheat or spelt berries.  Two notes: As I was reading this an announcement came that the Tuesday markets would be cancelled this week, due to Irma, so get to your local Saturday market and stock up before she heads our way.  Also, I will be away next week, so no recipe post next Friday.  Be safe!

Read More

Southern Tomato Pie

If you follow my personal Instagram or Facebook pages, you will realize that when it is tomato season, I make tomato pies and tarts.  I have a tried and true recipe that hints more at Italy than the southern United States, but I also like to tweak that recipe as well as try completely new and different recipes.  This is the “new and different” one that I will make this week.  I like that this recipe uses a combo of roasted and fresh tomatoes, plus it uses a lot of tomatoes.  I am also interested to see how the caramelized onions and fontina cheese pair with them.  One tweak that I will make: I will use the food processor for the dough.  I have more experience with this method and it will go much quicker; also by pulsing, you have better control with less likelihood of over-mixing.  It is a somewhat time consuming recipe, although not that much hands on, but I have high hopes and will report back via FB when I have done mine.

Read More

Pasta Salad with Pesto

Last week was one of those weeks…one of those weeks that I knew I had to prepare ahead of time or risk eating cereal for lunch and dinner.  One of the meals that I prepared was this pasta salad and boy am I glad that I did.  Truth time: a lot of pasta salad can be big bowls of flavorless oil or worse, cooked pasta with mayonnaise dumped on-yes I said it.  Neither is true for this one.  Both mayo and oil are in the recipe, but used in such a way that you do not feel like you are eating a mouthful of grease, plus, the pesto brings a wealth of flavor, and the tomatoes add a bright freshness.  In case you cannot tell, I really liked this.  Best of all, it made a big bowl that I portioned out for lunch and dinner a few days in this busy, busy week.

Read More

Summer Tomato Gratin

So, its late summer and you couldn’t resist buying all those tomatoes…you had a plan; fresh summer tomatoes with everything, but then, life got in the way and those big, bright, beautiful tomatoes are looking kind of spotty and leaky…what to do.  Well, you certainly could make tomato sauce, a cooked salsa, or that amazing tomato jam recipe that I put up last year, but why not try something different that really concentrates the tomato flavor and gives a new appreciation for summer.  Yes, you do have to turn the oven on, but you can transform those sad, leaky countertop tomatoes into a spectacular new dish that seems like you planned it all along.

Read More

Peachy Pork with Charred Onions

I don’t often recommend meat recipes in these posts for a couple of reasons: 1. We have so many veggies and so many ways to try them, I usually have no trouble finding recipes, and 2. In the past people have not seemed as enthused by the meat recipes as the veggie ones.  I am making an exception with this because it is so easy and so full of flavor.  I made this midweek and we gobbled it up. I mean, who knew that charred peaches and red onions with a little drizzle of pomegranate molasses and a bite of pork would be so transcending?  If any of you did I wish you would have told me…If chops are not your thing, I think you could sub in pork tenderloin or maybe even a pork burger.  I am not going to make a meat substitute rec’ but would be interested to hear about the results of anyone’s experiments.  So, get yourself a couple of peaches before the season is over and try this. You will be glad that you did.

Read More

Summer Squash Pizza

Well, we have finally hit full on tomato season the last couple of weeks here in NE Tennessee and I have been taking advantage: tomato-caprese pie, pasta with fresh tomatoes, caprese salad with burrata, panzanella, and the list goes on.  Hearing this, you would expect for me to offer up a tomato recipe this week…I fully intended to, but then, as often happens when browsing my favorite food sites, I saw something shiny and it became the recipe that I MUST MAKE NOW!  Yes, this is how my food/ingredient/recipe crazed mind works…Over the years I have made a few recipes from Smitten Kitchen with good results, but it is not one of my go-to sites, so when I saw this pizza topping (I have been thinking about pizza a lot lately) on another site, I knew that I must try it.  I love new ways to use veggies, plus pizza; win, win, so follow my brand of crazy this week and try summer squash in a new and exciting way.

Read More

Eggplant with Buttermilk Sauce

I swear I am not an addict, but if I keep going on like this, we will have to rename these posts: “Tara cooks from Ottolenghi.”  Yes, once again I bring you a recipe from Chef Yotam’s book “Plenty,” but in my defense, I made this on Sunday and it really is a revelation in how you can eat eggplant.  I do like eggplant a lot, but other than in baba ganoush, or a salad with lots of other things, I have never really thought about eating it at room temperature…this was obviously an oversight, because WOW; this recipe is so good.  The combo of the roasted eggplant with the tangy-ness of the buttermilk and the tart crispness of the pomegranate is just perfect.  It even gets bonus points for being so freaking easy and double bonus points for being pretty.  I know that the recipe says to use two large, long eggplant, but it does not matter; any globe style eggplant will work.  Also, take note, if you go to the Epicurious link, there is a misprint about the oven temperature (it says 200F, that should be 200C or 400F.)  Go and order some eggplant now, so you can be eating this soon.

Read More

Green Gazpacho

This has been a busy summer for me, so once again I am posting early.  We have established in these posts before that 1.) I try to eat as seasonally as possible, 2.) I like cold soups in the summer, and 3.) I am mildly obsessed (maybe not so mildly) with Yotam Ottolenghi, so bearing those things in mind, I present this recipe.  Let me just shout out that this soup is great!!!  Don’t let the fact that it is green and cold scare you, this is a hearty summer dish that is full of flavor and just so good for you.  I made this ahead of time to enjoy for lunch throughout this hot week .  I did not add the ice cubes, because I knew I would not be eating it right away and to me, it only got better as the week progressed.  Just like bone warming hot winter soups, cold summer soups can be comfort food, especially if you like a little spice and add the green chile.

Read More

Spaghetti Squash Salad with Tomatoes and Pecorino

I have discussed in these posts before that I am not always a fan of substituting ingredients: i.e. If I am eating pasta bolognese, then I want real pasta, not a vegetable spiralized to look like pasta.  I want to appreciate my veggies for what they have to offer without making them a poor substitute for something I really want (rant over now.)  Spaghetti squash is one of those misunderstood veggies that deserves a place at the table to shine on its own merit.  This is a recipe I am excited to try and I hope you will be too.  The picture is one of the other variations of this recipe, but hey, its tomato season, so why not celebrate those as well.  This combo really screams summer to me and I hope if you have been burying your squash under pasta sauce, you will make this salad and give the squash its place in the sun.

Read More

Smashed Cucumbers

I have another busy weekend coming up, so I am posting this early, hoping that there are plenty of cucumbers to choose from…I chose this recipe for a number of reasons: After a big (read eating) holiday weekend, I am looking for lighter, easier recipes for a few days, also, sometimes cucumbers are not my favorite veggie so I look for new ways to try them, and the recipe looks intriguing (who doesn’t like taking some aggression out while cooking…)  This recipe did call for English cucumbers, but slicers will work just as well with a few more seeds.  So, go forth and channel your inner hulk…SMASH…SMASH…SMASH!

Read More

Na’ama’s Fattoush

I have a busy weekend of my other passion; bike racing (watching, not participating,) so I thought I would post this week’s recipe a little early.  As I have mentioned before, I am a bit fickle with recipe sources, but my current cooking crush has lasted over a year and I think will continue on as a regular resource.  The crush is Yotam Ottolenghi and this month I have been cooking a bunch out of his vegetarian cookbook Plenty (I highly recommend.)  This is one of his recipes that is on my list, but I have not done yet (it is not quite tomato season here.)  So, go forth and experiment for me.  Enjoy your week!

Read More
Loading

Calendar of Events

<< Nov 2017 >>
SMTWTFS
29 30 31 1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 1 2

Categories

Newsletter