I love the recipe for pan-cooked zucchini & tomatoes with eggs in Martha Rose Shulman’s Mediterranean Harvest cookbook. It is a ratatouille-like dish, to which eggs are placed on top and then baked. I can’t describe how good this tastes! Here I have done 2 versions of it, one fairly close to her recipe, using summer…
Cammy’s Pesto
By now, you should be aware of how much we like pesto. So, to make sure he always can have pesto to eat, it was time for our “Top Chef” Cammy to make his own. His was just like mine, minus the pine nuts. For the recipe, see my Pesto post. The only problem with…
Ode to Okra, part 1 – Cornmeal Crusted Okra
Growing up in New York City, I never even heard of okra. When I first started experimenting with cooking in college, I was home and wanted to make a brunswick stew, which called for okra. So I asked my mother what okra was, she shrugged and said, dismissively, “some southern vegetable, we don’t use…
‘Sun-Dried’ Tomatoes in the Oven
When I find myself with more tomatoes than counter-space to store them on, I have several options (in addition to sharing them with friends): make sauce, freeze them, or make sun-dried tomatoes. Sun-dried tomatoes are one of my favorite foods, many never make it from the oven into the jars (any ‘imperfection’ is a good…
Watermelon Gazpacho
I stopped at Filasky’s Produce again to pick up corn and fruit and they had their yellow seedless watermelons ready – yum! My friend Kelly O’Neill had sent me her watermelon gazpacho recipe earlier in the summer and it was delicious, so I decided I had to make it with the yellow watermelon. For color…
Fresh Peach Cake
August is peaches. Did you know that Delaware is known for its peaches? The ones used here were grown just 5 miles from my house at Fifer Orchards. And of course, it wouldn’t be one of my baked goods if it did not have Farmer Kim’s eggs. This recipe is Ina Garten’s, from the Food…
Khoresh Bademjun – Persian Eggplant Stew
Khoresh Bademjun is the most often requested birthday dinner dish in our house. And we have to call it by its Persian name since Emily, who loves it, could not bring herself to eat eggplant, but as long as we called it khoresh bademjun, it was delicious. It takes a long time to prepare and…
Basic Tomato Sauce
When tomatoes are plentiful, I make many batches of basic tomato sauce, freeze it, and then adjust the flavors and texture depending upon it’s intended use. Depending upon my harvest, I can be finishing the last of last year’s sauce just as this year’s tomatoes begin to ripen. And as you will see below, making…
Zucchini Chocolate Chip Bread
There is always debate in my house over what to put in the zucchini bread. Ali and I like raisins and nuts, Arielle and Emily like raisins, no nuts, Lauren likes nuts, no raisins. But today, Arielle – my official zucchini bread baker – is home and we decided to try a new approach –…
Gazpacho
I love gazpacho; I could eat it for breakfast, lunch and dinner. But I have spent years trying to get the “right” gazpacho recipe. I really wanted to find one I liked that did not use tomato juice, that always felt like “cheating”. I have finally found one that I consider worth sharing. This recipe…
Andrea's Garden Cooking 