 The Cherokee Purple, Aunt Ruby's German Green, and Red Siberian heirloom tomatoes in my garden are practically a memory (thanks in part to the drought conditions in Minnesota and my lack of desire to water any longer on a daily basis). But nothing seems to slow the yield of my lingering Sweet 100 Cherry Tomatoes. They just keep on comin', which is fine by me. If you are still being inundated with cherry tomatoes, you should consider making this pasta dish. The combination of fresh tomatoes, minced garlic, and olive oil create a luscious aroma while the linguine is boiling.  Cherry Tomato, Arugula, and Pecorino Linguine adapted from a recipe in O, the Oprah Magazine | September 2007 • 2 pints cherry tomatoes, halved • 3 tablespoons extra-virgin olive oil • 2 cups fresh baby arugula • 2 cloves of garlic, minced • 1 teaspoon kosher salt, or more to taste • 1/2 teaspoon freshly ground pepper • 1 pound linguine • 2 tablespoons unsalted butter, cut into small pieces • 1/2 cup shaved Pecorino Romano cheese • 1/3 cup basil, shredded 1. In a large bowl, combine tomatoes, olive oil, arugula, garlic, salt, and pepper. Set aside. 2. Prepare linguine according to package directions. Strain, reserving a bit of cooking water. Transfer pasta to the tomato-arugula mixture and add butter, tossing until arugula is wilted and butter is melted. Add some of the reserved water if the pasta seems too dry. Transfer to a serving platter; garnish with cheese and basil. Preserving Basil 09/23/2009
 I cringe whenever someone tells me they've thrown fresh basil leaves into a bag and into their freezer. No, no, no... that's not the way to preserve fresh basil for the upcoming winter months. I process my basil leaves just like I'm making pesto, sans the nuts and parmesan... Fill a food processor bowl with as many basil leaves as you can; start pulsing while pouring in barely enough olive oil to bind. You just need a film of oil on the leaves. Take the chopped leaves and spoon into ice cube trays, gently pressing on the mixture to form a firm cube -- one packed food processor bowl of basil leaves should yield about one ice cube tray-full. Place tray in freezer, and once frozen, pop out basil cubes, put them in a zip-lock bag and return to the freezer. This is the best way of giving your non-summer month meals the taste of fresh summer basil. • I make 4 batches to get me through the months until I'm able to plant basil seeds again in the spring. It's The End of Summer and That Means Grapes 09/19/2009
 With the end of summer comes, the dreaded grape harvest! Don't get me wrong, I love the grapes and the juice we get from the grapes... but I can have my day planned out, and think I know the way my day is going to go, when all of a sudden, there are 6 quarts of freshly picked grapes staring at me (more like screaming at me, really) thanks to my husband. Experience has taught me, you don't leave the grapes setting in a big container, outside, for very long. It doesn't take much for the sweet, ripe grapes to go bad.  So, as I have done in the past, I made the concentrated grape juice my aunt made every summer with the Concord grapes she grew. I think my aunt would approve of my Edleweiss grape juice. I bottle the juice in old, French lemonade bottles that I always save, and keep the juice in my refrigerator. It doesn't last very long. Ratatouille Strata with Lamb and Olives 09/02/2009
  There were more out-of-town visitors this past weekend. My family was in town. The Ratatouille Strata with Lamb and Olives is a perfect dish to serve when you have guests since it can be assembled ahead.  It's also perfect for this time of year--especially if you have a garden full of tomatoes, eggplant and peppers, as I do.  Add a green salad or fresh fruit and you've got brunch or, as we ate it, dinner on the patio (surrounded by roaring fire pits -- it was quite the chilly evening). Ratatouille Strata with Lamb and Olives recipe by Max London | Food & Wine Magazine • One 16-ounce loaf olive bread of sourdough bread, cut into 1-inch pieces • 1 1/2 cups milk • 1/4 cup plus 2 tablespoons extra-virgin olive oil • 2 onions, halved lengthwise and thinly sliced crosswise • 4 large garlic cloves, minced • 6 large plum tomatoes--peeled, seeded and coarsely chopped • 1 cup Nyons or Calamata olives, pitted and coarsely chopped • 1/4 cup finely chopped fresh basil Salt and freshly ground pepper • 1 pound ground lamb • 2 small zucchini, cut into 2-by-1/4-inch strips • 1 red bell pepper, cut into 2-by-1/4-inch strips • 1 yellow bell pepper, cut into 2-by-1/4-inch strips • 1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice • 6 large eggs, lightly beaten • 2 cups heavy cream 1. In a large bowl, toss the bread with the milk. Let soak, stirring occasionally, until moistened, about 30 minutes. 2. In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring frequently, until golden brown, about 10 minutes. Add the garlic and cook until fragrant. Add the tomatoes and cook, stirring frequently, until the sauce is thick and most of the liquid has evaporated, about 6 minutes. Stir in the olives and basil and season with salt and pepper. 3. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the ground lamb, season with salt and pepper and cook over high heat, stirring occasionally, until cooked through and lightly browned, about 8 minutes. Add the lamb to the tomato sauce. 4. Wipe out the skillet. Add 2 tablespoons of the oil and heat until shimmering. Add the zucchini and bell pepper strips and cook over high heat, stirring occasionally, until crisp-tender, about 10 minutes; stir the vegetables into the tomato sauce. 5. Wipe out the skillet again. Add the remaining 1 tablespoon of oil and heat until shimmering (Here I added additional oil to keep eggplant from sticking to the pan). Add the diced eggplant and cook over high heat, tossing frequently, until very tender and deep golden, about 8 minutes. Stir the eggplant into the tomato sauce. 6. Preheat the oven to 350˚F. Lightly oil a 3- to 4-quart glass or ceramic baking dish. Arrange half of the soaked olive bread in the baking dish. Spread the ratatouille evenly on top and cover with the remaining soaked olive bread. 7. In a medium bowl, mix the eggs with the cream and add a generous pinch each of salt and pepper. Pour the custard evenly over the top layer of bread and let stand for at least 20 minutes. 8. Bake the strata for 1 hour and 15 minutes, or until the custard is set and the top is golden brown. Let stand for 10 minutes before serving. MAKE AHEAD: The ratatouille strata can be prepared through Step 7 and refrigerated overnight. Bring to room temperature before baking. * I cooked the vegetables and lamb on Day 1, assembled the strata on Day 2, and baked the strata on Day 3. SERVES 6-8  My weekend revolved around tomatoes. My goal was to use as many tomatoes as I could in all that I was baking. Our temperatures during the night flirted with the upper 40's and as the daylight hours dwindle away, I have come to terms with another summer's end. And did I say, we ate a huge amount of tomatoes? I copied this recipe for Tomato Cobbler with Gruyére Crust from a Martha Stewart Living magaziine in 2002. I was never, however, satisfied with the results. I really liked the idea of sweet cherry tomatoes paired with a flaky, cheesy crust...  but the recipe combined the tomatoes with too much flour -- over 1/4 cup. What was Martha thinking? It was pasty and cloudy. I substituted arrowroot which results in a clear, flavorless thickener, allowing the tomatoes and basil to shine.   Try and let the cobbler cool somewhat before eating to allow the juices to stabelize. Mixed Tomato Cobbler with Gruyére Crust adapted from Martha Stewart Living|2002 • 1 1/4 cups unbleached flour • 2 teaspoons salt, divided • 2 teaspoons sugar, divided • 3/4 cup Gruyére cheese, divided • 1/2 cup cold, unsalted butter, cubed • 1 tablespoon olive oil • 1 large onion, finely diced • 3 cloves of garlic, minced • 2 pounds assorted cherry tomatoes • 5 teaspoons arrowroot • 1/2 cup chopped basil • Pinch of pepper • 1 large egg 1. In the bowl of a food processor, combine flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 cup Gruyére cheese. Add the butter and process until mixture resembles coarse meal. 2. With the machine running, add about 1/4 cup ice water, little by little through the feed tube. Pulse. Do not allow dough to become wet. 3. Flatten the dough into a disc and wrap in plastic. Refrigerate for at least one hour. 4. Heat the olive oil in a large skillet. Add the onion and garlic and cook until translucent and softened, stirring frequently. Let cool. 5. Place tomatoes in a large bowl. Toss with the arrowroot and remaining 1 1/2 teaspoons salt, 1 1/2 teaspoons sugar, basil and pepper. Add the cooled onion mixture to the tomatoes and toss to combine. Transfer the mixture to a 10-inch pie dish or gratin dish. 6. Heat the oven to 375˚F. Roll the dough 1-inch larger that the baking dish. Place the dough on top of the tomatoes, tucking in edges to seal. Make several small slits in the crust and crimp the edges. In a small bowl, mix the egg with 1 teaspoon water. Brush the egg glaze over the crust and sprinkle crust with remaining 1/4 cup cheese. Place the dish on a baking sheet and bake until the crust is golden, about 50 minutes. Cool before serving.  Fortunately, I have a daughter who reminds me that, just because I like something it doesn't mean others will. We invited people this past weekend for Sunday brunch. We did not know the people. We all had a connection to the "French Boy" that was still visiting this past weekend.  In August, the majority of my cooking is dictated by what's growing in my garden. Right now I have beautiful lettuces; the result of a very cool summer.  And look at these beets! The bright red are Chioga; the darker ones, Detroit Red.  I roasted the beets, then diced the dark red and sliced the Chioga. Could there be anything more magnificent? This platter is awaiting a drizzle of a vinaigrette and a sprinkling of Maytag Blue cheese and toasted walnuts (get my recipe here). I also assembled and baked two tomato tarts. We dined on the patio.  Luckily, the night before the brunch my daughter told me I had to have something to eat besides the tomato tarts and the beet salad. Even tho' I would be perfectly happy eating that, others may not like it. She was right... our guests were obviously not tomato and beet lovers (go figure!). They did, however, devour the Baked Blueberry-Pecan French Toast. Baked Blueberry-Pecan French Toast with Blueberry Syrup Gourmet Magazine | June 1999 • a 24-inch baguette • 6 large eggs • 3 cups whole milk • 1/2 teaspoon freshly grated nutmeg • 1 teaspoon vanilla • 1 cup packed brown sugar • 1 cup pecans • 1/2 stick ( 1/4 cup ) plus 1 teaspoon unsalted butter • 1/4 teaspoon salt • 2 cups blueberries For syrup • 1 cup blueberries • 1/2 cup pure maple syrup • 1 tablespoon fresh lemon juice 1. Butter a 13- by 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. 2. Preheat oven to 350˚F. 3. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. 4. Increase temperature to 400˚F. 5. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan, heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling. 6. Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heat-proof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Tomato Season in My Garden 08/11/2009
 Finally, the day I've been waiting for -- TOMATOES! And, of course, the first thing I did with my just-picked tomatoes, was make my favorite Tomato Tart. It's a recipe that I posted during tomato season last year, but a recipe that is worthy of re-posting.  I used Cherokee Purple, an heirloom tomato from my garden, but any freshly-picked, vine-ripened tomato will do. I also tossed on several halved yellow pear tomatoes for the color. We will be eating this tomato tart at least once a week during tomato season. And... as far as I'm concerned, that isn't enough. Get my favorite Tomato Tart recipe here.  A New Perspective 07/23/2009
 We are getting some new windows this week. The original windows to our 1928 home no longer function efficiently (did they ever?). Draperies rustle in the gentle breeze -- when the windows are closed! Our windows never would have been classified as "energy saving" windows. So, this week I took down the linen roman shades I made and anything hanging on the walls near the windows that came out. I have cleaned my rooms, over and over; only to have to clean the rooms again today when the workmen leave for the last time. But, before they are gone, they will also put new glides on my very old kitchen drawers. That is almost worth more to me than the new windows.  With one of the windows removed from our bedroom, I had a beautiful view of the garden below. I took photos from an angle I had never photographed from before. The blue cabbage are truly stunning. Right now I'm feeling like that may be the only thing we will be eating from my garden. The days have been strangely cool, and altho' I have hundreds, yes hundreds, of tomatoes dangling from my 25 heirloom tomato plants, they are hanging there green and don't seem to be in any hurry to ripen. And, in addition to that, I have been trimming leaves with blight daily. If I'm not eating fresh garden tomatoes soon, it won't be pretty. You won't want to read what I will be writing.    So, with workmen in my kitchen again today, my range will be inaccessible. I do have plans for baking this weekend... if I'm not busy painting windows.  Goat Cheese Gratin... and a luncheon 07/21/2009
 My very good friend, Renate, came for a visit this past week. We are childhood friends from my hometown of Amana, Iowa.  I had a small luncheon on the patio one afternoon during Renate's stay, which included other local friends of mine. I made Salade Nicoise for the main dish, and a Raspberry Clafoutis Tart for dessert. The Goat Cheese Gratin, pictured above, was an appetizer along with glasses of French Rosé.     Goat Cheese Gratin adapted from a recipe by Patricia Wells in Patricia Wells at Home in Provence • 6 to 7 ounces soft goat cheese, broken up with a fork • 1 to 2 teaspoons fresh rosemary, finely chopped • a sprinkling of fresh or dried thyme leaves • 1/2 cup homemade Tomato Sauce, room temperature • a scattering of black olives • several leaves of fresh basil, chopped 1. Preheat the broiler. 2. Scatter the goat cheese on the bottom of an 8-inch gratin or baking dish. Sprinkle with the rosemary and thyme. Spoon the tomato sauce over the cheese and herbs. Scatter the olives on top. 3. Place the gratin under the broiler. Broil until the cheese is melted. Scatter the fresh basil on top. Serve with crackers or slices of baguette. FRIDAY NIGHT DINNER -- Salade Nicoise 07/17/2009
 Every summer when my haricot verts bush beans are ready, I will make a large Salade Nicoise. As you can see -- they're ready! Enjoy with a chilled bottle of French Rosé.   My Salade Nicoise |  Passions
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