How are you all doing during this extraordinary time? Hoping you are all well. Not much has changed for me – the farmer’s markets were already my social life and although they won’t let me handle the produce not much has changed. I’ve been filming a lot of videos for the cookbook, frantically using the […]
Roasted Tomato and Ricotta Galette
This was sooo good and so easy. Lewis was on the fence. I was finishing up this shot while he was tasting the first piece so I didn’t know what to expect. He is my harshest critic but I’ve come to set my ego aside and welcome his reactions (although I add a grain of […]
Tomato Peach Chutney
Tomato Peach Chutney Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins Recipe By: Sheila McDuffie Serves: 8 half-pint jars Ingredients 6 peaches, cut into 1-inch chunks 2 cups cherry tomatoes, cut in half ½ cup raisins l 1 medium onion, coarsely chopped 2 cups raw […]
Roasted Ratatouille
This is the time of year that I always make a big batch of ratatouille to freeze for the winter. Grab some Roma or other paste tomatoes for this. You want a meaty tomato, not the delicate (and expensive) heirlooms as a base. I had green Italian peppers from the garden, but of course you […]
Spring Into Summer Stew
The garden’s abundance finally rewards us for all of our hard work since March. A long time coming, but all is forgotten as we enjoy the bounty of the harvest. Here’s an easy way to eat your vegetables. I don’t use stock or broth, preferring the easy way of always making sure I’ve got some […]
Composed Salad
This photo is over the top! First I think Mardi Gras, then I’m looking for the vegetable man a la Giuseppe Arcimbold. Still, I wanted to share this because parts of this salad were purchased at Green Thumb Farmstand in Southampton, NY. Yes, I actually got out of Upper Black Eddy and had a whirlwind […]
Slow-Roasted Tomatoes
Slow and Easy. It really doesn’t get any slower or easier than this and the reward is greater than the expended effort (so much for physics). Many recipes for slow-roasted tomatoes have the oven temperature cranked up to 400 degrees and sugar added, both combining to create more caramelization. I prefer a lower oven temperature and […]
Heirloom Tomatoes
Heirloom Tomato Salad DIRECTIONS Slice tomatoes 3/8-inch thick, crosswise. Sprinkle with sea salt. Serve. VARIATION Sprinkle with sea salt, freshly ground pepper, olive oil, and balsamic vinegar. Garnish with basil leaves and fennel blossoms. Serve outdoors. Close your eyes while eating, focusing on the taste of summer and the buzzing of the yellow jackets. VARIATION […]