Caprese

The classic made miniature.  In the garden we have tomatoes ranging in size from mothball to something akin to a double baseball.  Tonight’s stars are oval in shape, the length of a pinky finger, with an blood red skin and flesh.  They are tender, juicy, being produced by the bucket load at the moment. These…

Torte

I have been “trying” to make this cake for weeks.  It’s a recipe from How To Hygge  By Signe Johansen.  The timing was not right.  The cake baked in the oven for the better part of an hour.  In the summer heat this would end up negating all the work our little AC unit was…

Tomato time.

There was no great shift in the weather that spurred the desire to make soup.  It was more the situation – dinner needed to get done.  The early girl tomato plants are bursting with fruit.  In the fridge waiting to be used were two red peppers, half a red onion, and a few cloves of…

Tomato Toast

London Plane is a charming spot.  Flooded with evening light it takes on a romantic air.  Tonight I dined alone, grabbing a bite before heading to an event hosted by The Everygrey near by. I sat at the bar looking out over the square, perfect for people watching. Baseball fans, executives, and hipsters all passed…

Clutch cake

We were away for the holiday weekend.  The rental home was not especially equipped for extensive baking projects.  It’s best to bring your own knives, if you can.  Otherwise you will be left mincing an onion with a dull paring knife. One the long weekend we cooked every meal.  I would not say it was…

“…some perspective.”

Anton Ego requests “…some perspective.” during his climatic visit to Gasteau’s.  The Provençal dish ratatouille harmoniously blends together summers peak vegetables.  They stew and simmer into a glorious concoction. Minced scallion, basil, parsley, and red onion are added to the pan.  While the aromatics simmer the tomatoes are roughly chopped into large chunks  Preserve any…

It was not a meatless Monday.

Dinner at Bateau was one of the most fun dining experiences I’ve had in a while.  It boils down to the employees working there.  From the moment we walked in the door we were greeted warmly by a gracious server.  Once seated she took the time to explain the menu and the restaurant’s essence. The…

Tomato. Tomato.

Eat one bowl, maybe two and call me in the morning. Tomatoes big and small are coming into their own. It’s been a nail biter of a season. Summer rain settled over the city in typical fashion leaving the tender young vines hungry. Now, today, in this moment the Sun Gold and Early Girls are…

On the run.

Pacific Albacore tuna is running.  The brief season hits during peak summer.  It is a glorious time.  The loins are petal pink, tender, and sweet. My preferred method of cooking them was learned years ago as a chef at The Herbfarm Restaurant in Woodinville, WA.  The cleaned loin is seasoned then rolled in minced fresh…

The Weekend’s Potential

I love the farmers market.  Everything about it.  Hopping from stall to stall.  Chatting with vendors about what is coming up, what they are cooking with what’s available on the day.  With that knowledge I take my overflowing sack of veg and artisans delights home: cantaloupe melons, brandywine tomatoes, cucumbers, potatoes, and eggplant.  . That…