Posts tagged in my kitchen
Posts tagged in my kitchen
Dinner. Homemade meatballs in a tomato and basil sauce with pasta and melted mozzarella on top. Hearty!
I’m going green! With my morning shakes anyway. Tuscan kale, cucumber, banana, pineapple, carrot, orange, almonds, dates, mint, orange juice, honey. Delicious!
I made two huge lasagnas yesterday! Two layers of meat sauce and a layer of effectively a spinach and artichoke dip. Tasted good the first night but I know it will taste even better a few days later.
Gorgeous plum tomatoes from the farmers market. A beautiful thing.
And here is how that homemade tomato sauce turned out. It was definitely more watery than I wanted but the flavor was amazing. Next time I’ll strain out the juice and seeds, just keeping the chunks of pulp.
Pizza made in a cast iron pan under the broiler is the way to go. The bottom gets charred and the crust browns nicely. Much better than a pizza stone!
Homemade PB + Jelly cookies in a fruit punt container. Wrapped in parchment and tied with kitchen twine. Ready to gift. Yes, I have been busy in the kitchen this morning!
Homemade fresh tomato sauce. 1 1/2 pounds plum tomatoes from the Farmers Market this morning.
Blanched tomatoes, skins removed. Sliced into quarters.
Squished by hand and added olive oil and salt.
Ready to go in a jar for pizza night!
Tomato sauce doesn’t get any fresher than this. Because they’re blanched, the tomatoes still retain their fresh flavor and color. Will show you what this looks like on a pie :)
I had a quart of yoghurt in the fridge that was about expire so I decided to try making frozen yoghurt. Into my Vitamix went the yoghurt (2% Fage), a bunch of frozen strawberries and a generous squeeze of honey. I used the tamper to help incorporate the strawberries and within seconds I had a soft frozen yoghurt consistency. Sure, it was a bit meltier than I wanted, but once I topped with my favorite dark chocolate chips from Whole Foods, it didn’t matter.
I put the rest in the freezer, so we’ll see how that turns out. Hoping that all the air that was incorporated by the mixer will result in a frozen yoghurt texture, but I very well may end up with a frozen block of strawberry-yoghurt! Will let you know.
So, I made ramp pesto the other night, using all the lovely ramps I got at the Union Sq Farmer’s Market. I had lovingly washed, cleaned and dried 2 bunches and promptly forgot about them in my crisper, but thanks to the Debbie Meyer Green Bags, they lasted a good 2 weeks! Seriously, those green bags really work.
Anyway, I wanted to use the ramps before I really ran out of luck and they rotted away. I decided to make a pesto, a lovely to preserve the pungent rampy flavor and make it last for many, many dishes.
Into the Vitamix went the ramps, olive oil, salt and pepper. In seconds, I had a lovely kelly green ramp pesto. It’s amazing how much the flavor intensifies! Super garlicky - use sparingly - but absolutely delicious.
I plan to use it on many upcoming meals. So far, I’ve used it to amp up my creamy tomato soup, but I think it would be lovely on top of pizza too. Stay tuned for how I use my ramp pesto.