Posted on September 21, 2014
Posted on August 18, 2014
Yes I am on vacation, but I am a slave to routine and part of my routine is writing. The other is reading, then there’s coffee, and a few other daily essentials. Writing is my daily catharsis, my daily exercise.
I really enjoyed reading a post Sofia (Papaya Pieces) wrote on “taking stock,” a fun and revealing personal word inventory. It reminded me of one of my favorite easy reads, Vanity Fair Magazine’s Proust Questionnaire (here’s Pele). Here’s a link to her post if you want to see the questions and make your own. I’d love to read yours! Here’s mine: Read More
Posted on July 16, 2014
I think I’m tired of cooking. Plus I got a new toy (a DSLR camera and a lens) and I need to study. So here’s a silly gallery of summer whites. See you soon!
Posted on July 14, 2014
I’ve created 5 wonderful recipes using strawberries for my friends over at Foodlander that are perfect for summer parties, simple lunches, and sweet endings. Head over and check them out! What is your favorite way to use strawberries?
Posted on July 13, 2014
Ah, tomatoes. Fresh, ripe, summer tomatoes. It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple. Or a classic BLT with mayonnaise. Or a Caprese Salad. When you have fresh tomatoes, it’s best to not mess with them too much. The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar. The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart. The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice. It’s a messy dish, but is absolutely delicious, as well as beautiful. Give it a try!
For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.
Tomato Tarte Tatin
Preheat the oven to 400°F
Posted on July 11, 2014
Carrots elude me because I don’t really care for them raw, or even in the traditional french glazed manner. Yet they are so healthy and now is the time of year that I tend to eat much more fruit and veggies, and less meat and starch. I’ve been looking for a way to make carrots delicious and I’ve found it! Tossed with an herb/garlic/cumin/olive oil dressing while roasting, then re-dressed with roasted citrus juice, vinegar and more olive oil before serving, and paired with creamy, mild avocado, this recipe is the ticket.
My mother often roasts carrots as part of a roasted vegetable tray at buffet or holiday dinners, and I marvel at how delicious the little carrots are. I think it’s just a simple concoction of olive oil, salt and carrots, so I decided to build on this idea, add more flavoring to the roasting “marinade” or coating, and add huge chunks of perfectly ripe summer avocado. My recipe is also an adaptation of a recipe I saw a very long time ago from Jamie Oliver which also included hunks of toasted ciabatta . . . a sort of carrot “panzanella”
1 pound carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh parsley, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
1/4 cup olive oil
This recipe is submitted for Fiesta Friday #24.