Sun Dried Tomato and Parmesan Baguette Daria Souvorova 4 hours serves: Makes 2 or 3 18 inch loaves Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. Lately, I have been experimenting with adding flavorings to my breads, and have had some great successes! Check out my Kalamata Olive and Rosemary…
I stuffed the pork with some red pepper flakes, oregano and anchovies and roasted the stuffed pork logs in a wine sauce with onions, tomatoes, capers, and Kalamata olives.
The pork and sauce turned out amazing! We boiled some potatoes and smashed them up a bit to serve as a bed. Serve a light, crisp salad on the side.
This weekend, I had the pleasure of gathering another half a dozen beautiful tomatoes, a little purple bell pepper, and I decided to dig up my carrots. I have been looking forward to pulling those carrots out of the ground for months. It was finally carrot time!
I grew one large carrot, and the others were kind of wonky, but still delicious. I grew heirloom rainbow carrots and was thrilled to see that I grew some orange, some white, and one really pretty purple carrot. Since the harvest was rather small, I wanted to make sure I present them honorably, and wanted to make use of the carrot tops, which were very plentiful.
Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms. I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!
The rains keep coming, and so do the tomatoes! I am really excited about my harvest this year! I was keeping count up to 90 on my 2 tomato plants, but now I have lost count of how many gorgeous tomatoes we have cooked and eaten this summer. I combined of our tomatoes with some super sweet wild cherry tomatoes from the Waverly Farmers Market that I bought and proceeded to forget about until today. The tomatoes already wilted a bit in the fridge, so I figured I would bake them up to use as a topping on pork or salmon or a spread on a slice of Kalamata Olive and Rosemary Baguette!
I have read that homemade tomato paste is much better than the store bought (which I also love and live by), but wow, it is magic! I read in one of my cookbooks that someone referred to a stewed tomato sauce as tomato magic, I want to steal that! This is my Tomato Magic!
Eggplant is so tempting this time of year! My obsession lives on. My favorite way to prepare eggplant is by burning it directly on the stove top. Roasting the eggplant in this way gives the flesh a delicious smoky flavor which pairs magnificently with a bit of lemon juice.
This is a really simple and delicious soup on its own, but I love how elevated it becomes with the pairing of seared wild tomatoes. I find these little beauties at the Waverly Farmer’s market here in Baltimore, however, if they are not readily available, some heirloom cherry tomatoes will do the trick!
I will be honest, my Ratatouille looks the way it does because I watched that Disney movie when I was younger. I was in college then and working on making my cuisine more elevated, and I wanted to give it a try. I fell in love with the dish and have been developing it slowly since then. Instead of using tomatoes, I like to use tomato paste at the bottom of my baking dish. I find it imparts a nice smoky flavor to the dish and makes it less soupy. Serve it alone, or with a tablespoon of chèvre on top. I like to use leftovers for open faced sandwiches. Ratatouille keeps and reheats very well.