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Peeling Tomatoes
I just harvested the last of my tomatoes for the year, so it’s tomato sauce canning time! Since tomatoes ripen at different times, I freeze my tomatoes as they ripen, so that (hopefully) by the end of the season, I will have enough to make sauce. This year, I ended up with two full gallon bags of frozen Roma tomatoes and about another 3 lbs. of fresh tomatoes, so about 9 lbs. of tomatoes total. I have a food mill (my “Sauce Master” ) that removes the skins and seeds at the same time, and leaves you with a tomato purée, with no chunks. I wanted a chunkier sauce this time and…
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Schoolhouse Craft Fall Conference 2013 Recap
After attending Schoolhouse Craft‘s Blogger’s Summer Camp back in June, I immediately signed up for their two-day Fall Conference, before I even knew what classes were going to be offered. The price was right and I figured if it was going to be similar to Blogger’s Summer Camp, but longer and with the same kind of people, it would be yet another opportunity to learn and get to know more like-minded and talented folks (I would say women, but occasionally a guy or two shows up). Billed as a weekend for “Creative Entrepeneurs”, the Schoolhouse Craft Fall Conference offered classes for the absolute beginner and established businesses. I’m kind of in the middle.…
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Pesto Eggs
A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs. This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time. It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now! PESTO EGGS Equipment needed– Food processor…
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Swiss Chard Ravioli
I’ve been cooking up a storm lately, since there is so much good stuff in my garden to be harvested and eaten. I always plant way too much Swiss chard, so I have to get creative with how to use it up. My favorite way to cook most types of greens is to braise them. Homemade pasta is delicious made with farm fresh eggs. Ravioli freezes well. That said, my favorite go-to recipe for preserving my abundant Swiss chard harvest is Swiss chard ravioli! My pasta maker, that Matt bought me, only gets used a couple of times a year, but I think he got it for around $40, so it’s worth having.…
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August Cook the Books: Sweet Cream and Sugar Cones- Balsamic Strawberry Ice Cream
Okay, so I lied. I said I was going to experiment with other non-dairy milks and I didn’t. I did make more ice cream from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery for this month’s Cook the Book’s cookbook challenge. I made the balsamic strawberry ice cream on page 138. Since I had leftover coconut cream and didn’t want to waste it, I used pretty much the same formula as last time: part coconut cream and part soy milk. I think I used about 1/4 cup more soy and 1/4 cup less coconut milk this time, but that was the only change I…
