For a long time I hated beets. I’m sure, no I know, that was because the only ones I had were out of a can. Pickled or Harvard style which is sweet and sour. I’m still not a fan of the Harvard style, but I will eat pickled beets on occasion. It was in a [...]
Archive for July, 2010
Beet Napoleon
Posted in Uncategorized on July 28, 2010 | 3 Comments »
Fresh Corn Pudding
Posted in Vegetables, tagged corn, corn dishes, corn pudding, fresh corn pudding on July 20, 2010 | 1 Comment »
Fresh corn pudding has been around for a long time. There are a thousand different versions, with each cook putting their own spin and regional favorite ingredients into the mix. I’m a big fan of the time-tested, true blue, corn on the cob boiled with butter and salt. Recently I’ve been a big fan of [...]
Amaretto & Apricot Torte
Posted in Desserts, Fruit Dishes, tagged almond, apricot & almond torte, apricots, tortes on July 14, 2010 | 1 Comment »
I don’t know what possessed me. I baked yesterday. In the afternoon. In 92 degree heat. Goes against all my principles of keeping the house cool and staying comfortable when the sun is intent on frying everything crispy. I’m not sure what happened. I had a plan, and it wasn’t baking. As I was pulling [...]
Pluot & Rosemary Jam
Posted in Uncategorized on July 10, 2010 | 1 Comment »
These are organic Pluot plums. They are a cross between a plum and an apricot and one I just can’t resist. They have a small window of availability here which means I’m scooping up more than I can eat because each year I’m determined to cook with them. So far, while I’ve enjoyed all the [...]
Roasted Baby Onions with Balsamic
Posted in Uncategorized, tagged baby onions, balsamic onions, balsamic vinegar, red onions, roasted onions on July 6, 2010 | Leave a Comment »
The bins are filling up at the Farmer’s Markets. Here in Colorado we’re a bit later with our crops, so we’re seeing the baby onions, beets, and carrots in heaping mounds on tables. The new garlic and garlic scapes are finishing, fava’s are here, and lettuces from the palest green to the deepest reds abound. [...]
