I anticipate using this dried zucchini in soups or stews. We’ll see what more I can think of in the dead of winter… Drying zucchini makes it sweeter, almost tropical in flavor.
Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker […]
The winning pickle recipe from our annual block party! By unanimous decision, this Bread & Butter Pickle recipe won best tasting pickle.
Basil pesto is the defining dish for summer in our house. It’s great to have on hand, ready-made in the fridge, to go on sandwiches, veggies, meat, and yes: pasta. Homemade pesto can be used in so many ways, that it’s good to have around, waiting to be added to chicken or toast or even […]
Great served with grilled pork tenderloin or pork chops…or as an appetizer with a big hunk of toasted bread with goat cheese.
Garlic can be roasted by the head, or as individual cloves. Roasting the individual cloves is best when using roasted garlic in recipes, and is a quick way of preserving. Roasting Garlic Heads Roasting Garlic Cloves
Savory roasted figs are an excellent accompaniment to roasted meats; the sweet roasted figs can be served for dessert with either a soft cheese, like ricotta, or ice cream…or put them on a salad with a balsamic vinaigrette…or serve with crackers & cheese…or crusty bread with extra virgin olive oil & balsamic vinegar dipping sauce…apparently […]