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Tarte tatin
The original recipe comes from “Fine Cooking”, the October/November 1994 edition. Steven Payne made it for us which was quite nice. The original called for a light butter shell, which was then changed by a recipe that Michelle likes. No spices were in the original.
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Cider-brined Pork Chops
I made this Friday night and was less than enthusiastic with the results, but Sean and Juliana enjoyed eating it.
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Orzo pasta salad
A family favorite at this point. I am not sure where this all came from. Maybe one of Michelle’s coworkers? Blog read? No matter what, it is a wonderful dish on those late summer nights when tomatoes are plentiful and a cool salad is all that you want for dinner.
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Ketchup
This is what we did in the Advanced Tomato Workshop with Todd at Happy Girl Kitchen.
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Duck Egg Ravioli, Sheep’s Milk Ricotta and Almond Brown Butter
A serious “oh man, this is tasty and unique” recipe.
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Canned Tomatoes
Last Saturday the family plus a few tango friends descended upon Cupertino for some tomato canning. Our second year of it.
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Straight up Plum Jam
Our plum jam.
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Mujaddara (Rice & lentils)
A great way to use up caramelized onions. If you already have the caramelized onions, the rest of this comes together super quickly. Paired well with the sauteed beets from Five Spices, Fifty Dishes and Ben’s magic green beans (caramelized garlic + green beans = yum).
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Bay Plum jam
While we love our other plum jams, this one is the clear winner. That may be because it is an unexpected flavor combination for something sweet. Who knows? Who cares? (Answer: not many)