I’m solo this year for Thanksgiving — having just gotten back from 17 days of traipsing across Indochina I’ve more than fulfilled this month’s quota of time zone changes, airports and security checkpoints.
Just because I’m on my own doesn’t mean I won’t be cooking a special meal. It will start with one of my favorite recipes for entertaining from the Neiman Marcus Cookbook, Roasted Pear and Gorgonzola Salad with Toasted Walnuts and Balsamic Vinaigrette. Continue reading
Today’s Tomato Tuesday, Fresh & Sun-Dried Tomatoes with Zucchini & Balsamic Vinegar, is a fast, easy and delicious salad featuring two of summer’s most prolific vegetables — tomatoes and zucchini. Simple, colorful and no-cook — perfect for getting in and out of the kitchen quickly during the hot days of summer. The sun-dried or oven-dried tomatoes ( which, as we all know, you can easily make at home) add a sweet, smokey flavor to the salad — don’t leave these out. The dressing may seem simple initially — balsamic vinegar, olive oil, salt and pepper — but the secret to flavor is patience. Let the salad sit at room temperatue for 30 – 60 minutes so the juices of the tomato and the smokeyness of the sun-dried tomato meld with the oil and vinegar. Continue reading
If my friend Casey has “…the taste buds of an old Italian man who likes to play cards.” for liking sopressata then does liking tomato aspic mean I have the taste buds of a southern grandmother who likes to play bridge? Not according to Matt Lee and Ted Lee. In an interview with Casey at Good.Food.Stories. the brothers predict that aspics will be the hot Southern food of 2011. Be a trend setter and try this roasted tomato aspic recipe from the 2006 Lee Bros. Southern Cookbook. The Lee Bros.’ original recipe includes a salad dressing and references their Lemony Mayonnaise, I only included the portion for the tomato aspic. Continue reading
