Category: savory

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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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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Ready for rhubarb: baked & pickled.

Bowl of rhubarb (click through for two rhubarb recipes)

Rhubarb comes and goes very quickly. It’s fleeting, rhubarb season. You simply cannot just walk into a store here and get rhubarb any time you want during the growing season. It sells out of the markets & supermarkets almost immediately. My mother absolutely LOVES rhubarb, and the season usually coincides with Mother’s Day, so I try and get some to make her something special. When I find it, I try to grab it. But if its not the greatest quality, or if its on the pricey side, I skip it. The stalk I bought for these two recipes was pretty huge, and I paid a little over $2.00 for it. It went into these pickles and also the next recipe which you’ll see in a few days (so keep that in mind).

So yes, in this post, it’s a two-for-one. One rhubarb cake recipe, and one pickled rhubarb recipe. First, the cake!

Rhubarb cake.

Rhubarb is really, really pretty. There are two main kinds; the bright pinkish red kind (this one) and the light pink and green kind. And then there are a bunch in between, of course, but those are the two main color types you’ll find in your store/market. Both colors are fine for any purpose, so long as you be sure to cut off all the leaves, if they come with them still attached. Rhubarb leaves are poisonous! This is especially important to remember if you buy your stalks from a farmer or a farmer’s market, or get them from someone who grows it. I know the brighter pink ones are more “attractive” aesthetically, but the pinkish/green ones can be very pretty too. I like to use a mix if I can find both.

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Roasted asparagus with balsamic and brown butter sauce.

Roasted asparagus with brown butter balsamic vinegar sauce.

If I can be honest: I F#!&*ING hate asparagus. I hate the smell after it’s cooked, I hate the taste, I hate (almost) everything about it. I wouldn’t eat it. Nope. Never.

But that doesn’t mean I don’t cook it. I actually will admit that it can look pretty, and it can also look pretty delicious, too. And food is love, and I love (some) people. And some of the people I love also happen to love asparagus. For example, my husband, my mother, etc. So. There you have it. I make asparagus.

Roasted asparagus with brown butter balsamic vinegar sauce.

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Milton’s gluten-free goodness giveaway!

Milton's Gluten Free!

You guys, I have to tell you something. I never ever try something and give it a good review unless it’s actually good. I swear that to you. On my life- really. I’ve been doing this blog a long time and I’ve hosted a lot of giveaways, and reviewed a lot of products. If I try something and it sucks, or I hate it, I will not rave about it and I will certainly not host a giveaway. I won’t post about it at all, actually, because I won’t give something press- even bad press- if its not up to my standards. Either way, I don’t lie. And I especially don’t lie to get something for free.

I never have to worry about any of that with Milton’s Craft Bakers. I’ve done a few giveaways with them before and every single product they’ve sent me has been awesome. Milton’s has been in business for 20 years now, and they’re committed to creating healthy snacks.

This time they offered to send me a gluten-free assortment of crackers, and while at first I was a bit skeptical, I said, “Why not?” I mean, like I said, I have never had anything but great experiences with them & their products. And I love crackers. A lot.

Milton's Craft Bakers gluten free crackers!

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Oui, oui: savory cheddar madeleines.

Savory madeleines with cheddar, dill & onion!

Have you ever had a genius idea and had to act on it immediately? Okay so maybe my idea for these madeleines wasn’t really genius, but either way I had to act on it immediately. I had just gotten inspired by flipping through the book Madeleines: Elegant Tea Cakes to Bake & Share by Barbara Feldman Morse.

In the book, there are recipes for both sweet & savory madeleines, as well as ones with fruit & nut and other unexpected varieties. I was sent the book to review back in October, but then I got sick, so I kind of put it back on the shelf (literally). But I saw it on my shelf and decided to get crackin’ on something delicious.

Savory cheddar, dill and onion madeleine recipe!

This recipe is not in the book; instead its an adaptation of one of the recipes plus ideas from my head and from another recipe in the book. I wanted to make a savory madeleine, one that you could eat with soup or as a snack. And one of my favorite types of biscuit or scone is a cheddar/dill kind. Jay always has fresh dill around- he not only makes homemade chicken soup from scratch, but also likes to eat it on sandwiches (seriously). And the onion? Well I just thought that it’d be a great addition.

And as far as the book goes… it’s great. While I didn’t use an exact recipe from it this time, I’m sure I will be in the future. A lot.

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Hashtag caraway pickles, hashtag end-of-season garden.

Summer might be over, but the weather begs to differ. My garden is in full swing- cucumbers and tomatoes all over the place, green beans like crazy, banana peppers quicker than I can keep up with. Literally I picked 4 of them on Sunday and three more today. But I know it’s nearing the end, so I’m trying to enjoy them. And if I can’t do that, then get them all preserved or used up as fast as I can.

I made this big ol’ jar of pickles specifically for my dad. Other than me, he’s the only big caraway seed fan in the family. Sad thing is, I don’t like pickles. So this is allllll him. It’s a really easy recipe that doesn’t require canning, so you can make it and toss it in the fridge to let it sit a few days. I just put it in a repurposed spaghetti sauce mason jar.

It’s excellent with pork, or on sandwiches. Plus, because of the cinnamon & caraway, it somehow reminds me of the fact that autumn is coming.

Caraway seed pickles.

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