TWENTY : HERB-STUFFED TOMATOES

PLENTY

OCTOBER 21 2012

TWENTY : HERB-STUFFED TOMATOES

TOMATOES! I have so many tomatoes! What to do with them? There's no possible way to eat them all before they go bad. Especially since I don't really like fresh tomatoes. I know most people think raw tomatoes are sweet and luscious, but I find them rather bitter and most of the big, beefy ones have an off-putting ammonia aroma. I do enjoy the occasional BLT and, admittedly, did enthusiastically devour Mr. O's Marinated Mozzarella & Tomato salad last month. But mostly I prefer my tomatoes cooked and could slurp down tomato soups or pasta sauce all day long. I mean I seriously still dream about Frankie's slow-simmered Sunday Sauce and will undoubtedly be making another big batch sometime this winter.

tomato overload! still figuring out what to do with the green ones. pickles, perhaps?

THIRTY-SIX & THIRTY-SEVEN : COD WITH TAPENADE & ROASTED ROOTS

Delia Smith's Winter Collection

APRIL 24 2012

THIRTY-SIX : ROASTED FISH TOPPED WITH SUN-DRIED TOMATO TAPENADE
THIRTY-SEVEN : ROASTED ROOTS WITH HERBS

The sunny weather over the weekend put me in the mood for a light, fresh meal and fish seemed like just the ticket. I know I've had my challenges cooking fish in the past, but this being a roasted dish, I was feeling more confident. It's usually the pan-frying that puts me all in a tizzy.

As a bonus, both recipes require "little or no attention"... yes! And I get to turn the oven to it's highest setting. Things about to get hot in here! Just gotta chop the roots then toss them with herbs, garlic and olive oil. Then into the screaming hot oven to sizzle for 35 minutes. Ah, I'll just pop outside and check on the garden.

THIRTY-FIVE : MOROCCAN BAKED CHICKEN

Delia Smith's Winter Collection

APRIL 19 2012

THIRTY-FIVE : MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE
 
This dish incorporates some of my absolute favorite flavors. Chickpeas, olives, big chunks of lemon all in a rich, saffron-laced broth. I am so ready for this one! Plus, it's a one-pot meal which makes clean-up a snap-and-a-half.

Of course it starts with browning the meat (le, sigh). The chicken skin needs to be nice and crispy before bathing in the fabulous broth so I get to work. I am loving my splatter screen more and more with each Delia's recipe. While the chicken sizzles, I toast and grind the spices and give the pre-soaked chickpeas their final 20 minute simmer.

oh saffron, how I love thee!

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

Delia Smith's Winter Collection

FEBRUARY 19 2012

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

scone o'clock!

Good morning, scone! You perfect, compact, savory little breakfast nugget. Salty, cheesy, yummy.... and so easy. I want to eat you all but that would well exceed my daily sodium intake, thanks to all the salty, salty feta, olives and sun-dried tomatoes packed into each little guy. Oooh! These would be even better (and saltier) with crumbled bacon. Maybe next time...