Category: quick & easy

Oven roasted tomato deliciousness.

Oven roasted tomatoes with basil, oregano & garlic

Happy September, everyone. Wow, can you believe it’s September already? Where did the time go? Summer really flew by. I’ve had a pretty stressful summer- and I didn’t get to the beach once. Also, my cat of 13 years, Arwyn, had to be put to sleep a few days ago, so this summer has been officially marked as shit. She might have lived with my mom and become my “mother’s” cat, but she was my baby. I see Halloween stuff and back-to-school things in stores and I wanna cry, and I LOVE Halloween. How did the summer go by so fast… and why? It’s still a zillion degrees out, I’m not fully ready to plunge into 100% fall treats yet. Besides- IT’S NOT EVEN LABOR DAY. LEMME KEEP MY TOMATOES AND MY SHORTS AND MY SANDALS AND MY ICED TEA, PLZ. KTHX.

Oh, tomatoes. Tomatoes, you beautiful summer-long-into-September-and-maybe-October delectable morsels of life.

Fresh tomatoes!

I know we just spoke about tomatoes a few days ago, but come on. LOOK AT THESE THINGS. How do you not want to take pictures of them and eat them and cuddle them?

Okay, maybe not that.

In case you’re not a regular reader, we’ve been growing tomatoes in our raised garden beds. I had container gardens for years, and last summer we upgraded to raised beds that Jay built. This year we expanded them, and grew 5 varieties of tomatoes: Indigo Apple, Globe, Amish Paste, Cosmonaut Volkov and Supersweet 100. We also grew three kinds of basil (Cinnamon, Purple Ruffles and regular ol’ Genovese) and two types of oregano (regular and “hot & spicy”).

Tomatoes ready to be oven roasted!

I love tomato season. Unf.

So, I had a few tomatoes that fell off the vine before they were ripe, and I decided to pick a vine of Supersweet 100’s and toss ’em all together in the oven. Of course, what are tomatoes without garlic, basil and oregano?

So I washed and dried the shermaters, cut up the Indigo Apple’s to a smaller size, and grabbed some hot & spicy oregano, a bunch of basil leaves and some regular oregano. I added those to the ‘maters. It already smelled like heaven. Or a pizzeria. Same thing.

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The simplest, freshest, easiest tomato sauce you’ll ever make.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Simple, fresh and easy summer tomato sauce. Adapted from a recipe by Marcella Hazan.

When it’s like, 200 degrees out, you do not want to be making something that takes hours over a hot stove. Nuh-uh. It’s too much. Even if you have the A/C crankin’ you still don’t want to be standing stirring something, sweating.

Wow, alliteration! My 8th grade English teacher Mrs. Clarey would be proud.

Anyway, I’ve been making this sauce for a couple of years now. Mainly in the summertime, but I’ve been known to make it in a double batch on a cold day. It’s my go-to simple sauce recipe because of a few reasons: 1) it’s easy, 2) it tastes delicious, 3) it’s quick to make and 4) it’s EXCELLENT on both pasta and homemade pizza. And it’s also amazing on crusty bread with a thick slice of fresh mozzarella. Yum.

All you need (plus salt and sugar) to make the best, freshest tasting tomato sauce ever.

And best of all? There are 4 main ingredients, shown above, and two minor ingredients (sugar & salt). That’s just 6 ingredients in all. And in 20 minutes, you’ve got a delicious sauce, ready to eat. Also, it can be made with peeled whole canned tomatoes as well, if you prefer a chunkier sauce. Just crush ’em in the pot with your hands before adding the other ingredients.

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Ushering in autumn with spiced nectarine jam.

Spiced nectarine jam.

Whoa. All you bloggers- not to mention store owners- are really kicking in the fall stuff quick, huh? I’m sorry guys- I can’t do it. It’s still hot and while I love fall… I mean, I really LOVE fall… I just can’t do Halloween stuff or hardcore fall recipes in late August, or even the beginning of September. Gross. I’m still eating grilled hot dogs and fresh corn and hanging out in my backyard! I have plenty of time to make apple (and the ever beloved pumpkin) themed desserts and treats. There will be more than enough of that in October. And November. But for now, no. It’s still summer for God’s sake!

But what I can do is make a summery (or end of summer…y) fruit into a fall-appropriate jam. Because it is coming, and when it does won’t it be nice to have a few jars of summer mixed with a little fall? That’s how we have this jam; spiced nectarine. Spiced with vanilla bean, star anise and cinnamon. And actually a little bit of nutmeg, cardamom, powdered honey and ginger, too, because I used a “sweet blend” spice mix I bought from a local spicery at a fair last summer.

It’s basically a way to start to acknowledge fall without going crazy for apples (yet).

Nectarines.

These nectarines are the last of what’s left from my most recent shipment of Washington State Fruit. My “Canbassadorship” is coming to and end for this year, and I wanted to make a jam that was easy and didn’t require something like purple basil that not everyone has.

Feel free to substitute your own favorite spices. I know star anise can be polarizing, like licorice. Use cardamom instead. Or ginger. Or nutmeg. Or just add in a teaspoon of pumpkin pie spice! That way you get a little bit of everything.

I wouldn’t omit the vanilla bean, though. Not only does it smell heavenly, but it adds those little flecks to the jam that look pretty cool.

Spiced nectarine jam with vanilla bean, cinnamon and star anise.

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Hop Pickles, take two!

Black Swallowtail caterpillar hanging out on the dill in my garden.

Ohhhh, summer. The sun is beating down on you relentlessly. Where the caterpillars are crawling all over the dill waiting to grow into butterflies, the heat is stifling… and the humidity makes you want to kill babies.

Maybe its not that bad. But it is pretty bad.

However on the upside the gardens are overflowing with vegetables, the flowers have never looked prettier, and it’s PICKLE TIME.

Cucumber garden harvest- prepped for making hop pickles.

I had a bunch of pickling cucumbers to harvest, of course I had to grab my dill heads and use them before those Black Swallowtail caterpillars ate ’em all! So yeah. It’s pickle time. Better yet… it’s HOP PICKLE TIME.

Yes. Hop pickles. Remember those? I made them about 3 years ago for the first time after learning about Brooklyn Brine’s Hop Pickles. The Brooklyn Brine variety is made with Dogfish Head 60 Minute IPA & some Cascade hop oil. Mine are made with straight up beer- this time, a Pilsner.

Hop pickles made with Coney Island Brewing Co. Mermaid Pilsner.

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Vanilla panna cotta with fresh cherry sauce.

Vanilla bean panna cotta with fresh sweet cherry sauce.

Don’t you just LOVE when desserts look like murder scenes?

Panna Cotta is one of the most perfect summertime desserts. Not only does it take about  5 ingredients, but it’s a dream to make, and you can make it ahead of time. Oh, and it requires only about 10 minutes on the stove! And it’s impressive to say. Panna cotta.

Panna cotta is kind of what would happen if Jell-O and vanilla pudding had a baby. It’s gelatinous, yet creamy. Almost flan-like. In Italian, “panna cotta” means “cooked cream,” and that’s essentially what it is. With sugar, vanilla, gelatin and yogurt. In Italy it’s traditionally eaten with chocolate sauce or fresh berries, or both. Some types of panna cotta can hold their shape when unmolded, this particular one is a crap shoot. If you leave it in longer than overnight, in a very cold spot in the fridge, you might be able to unmold it.

However- forget it if it’s a hot, humid day, or if your custard cups have an unusual shape. It ain’t gonna happen.

Vanilla bean panna cotta with fresh sweet cherry sauce.

The first time I made this recipe, my mother asked for it for her birthday. I made two types; the original Ina Garten recipe with balsamic strawberries, and some with just mini-chocolate chips mixed in before chilling it. Since then I’ve made it many times over- usually for her, since it’s one of her favorite things- and never really deviated from that.

But this year I made some fresh cherry sauce with all of those beautiful Rainier Fruit Company cherries I received, and I thought that would be a delicious variation to spoon on top.

And I was correct. And you should make it too, if you were smart like me and froze some of those gorgeous cherries.

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Another year older (and deeper in debt) …plus donuts.

Happy birthday to me! So, I am officially 34 years old! Holy balls. Time fucking flies, man. All you youngin’s out there, take heed. The years begin to move by so quickly you won’t have time to even comprehend it. Yes- another year has passed, and what a year it was! As the song says “Another year (day) older and deeper in debt…”

We faced illness and overcame it. We got married, and we bought a house. Here’s Lola (one of my favorite birthday gifts ever) at home, in her natural habitat: the kitchen.

Lola the mixer, at home.(Painting by the lovely and talented Mrs. Christine Comis-Villareal)

 

Lots of things can happen in one year, clearly. Lots of good, maybe some bad. But it all balances out in the end. I decided to skip the “Life List” this year, because honestly? After all the bullshit this year I’m just glad to be here- literally and figuratively. I’m thankful for so many things & people, thankful that I’m healthy and here to celebrate another birthday.

I’m also thankful for donuts.

Baked chocolate donuts with pink icing!

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Triple stone-fruit breakfast crisp.

What’s better than one type of stone fruit? Three.

Triple variety stone fruit breakfast crisp.

I know you all know that I’ve had cherries out the yin yang lately. You’re probably like “Enough with the cherries, biatch.” But dudes. I got so many from the Washington State Fruit Commission and Rainier Fruit Company, that after making green tea & jasmine cherry jam and cherries in syrup and even after making Pimm’s cherry pies and plain ol’ cherry sauce (that recipe is coming), I STILL had some left! I froze a bunch that were nearing death to use at a later date, and THEN I got a new shipment of peaches (& nectarines) from Washington State… and later that night I saw some beautiful Italian plums in the market, and I knew what their ultimate fate would be.

A fresh, bright stone fruit breakfast crisp. Oats & brown sugar & nutmeg, oh my.

Triple stone fruit breakfast crisp.

To be clear: it’s actually just a regular ol’ fruit crisp. I just decided since I had a whole lot of Chobani vanilla yogurt that it would make an excellent breakfast crisp. So I upped the oats a little. You know, oats. Oatmeal. Breakfast.

Whatever.

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