We started several projects this week. After reading a simple method for sprouting in the “Bar Tartine, techniques and recipes” cookbook, we decided to sprout some lentils. We needed a clean, non reactive container that we could put cheese cloth over in order to quickly rinse the sprouts. The answer was a glass jar. Later, I was organizing the pantry, and decided I wanted all the containers to be uniform, not expensive, easy to move around, easy to clean, easy to find for sale in bulk, and clear, so I could tell what was in it. Again, it ended up that the answer was a common glass jar. I tried several other containers – cute ceramic jars, plastic flour containers. But, who knew, it was the common canning jar that would work best? Oh, I guess my Grandmother knew, since she always used them, but other than her, who would have guessed? The 32 oz size was really useful for all the different grains we have, and the 32 oz wide mouth for the various …
Beet salad with rose petals and cilantro flowers
Crostini with fresh pea puree then topped with pea tendrils and flowers from the garden. Drizzle with a really great olive oil and sprinkle with fleur de sel and you have the perfect spring time appetizer. The puree was made by sauteing garlic in olive oil and then adding frozen petite peas – no need to defrost. After a minute or two of cooking they were tossed into the food processor. The frozen peas were just as good as the fresh, and a whole lot quicker.
Waldorf salad, originally created at the Waldorf Astoria Hotel in New York, has been a classic in homes for generations. We updated the classic by giving it a new look. Walnuts, raisins, apples, and celery with a strawberry mayonnaise dressing. The dressing is made with a little walnut oil, crème fraîche and pepper flakes as well. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
We wait all year for the tomato season and the heirloom tomatoes that taste like tomatoes should. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
I know it sounds unbelievable, but we often have wine leftover. We also have a difficult time finding a decent wine vinegar, so I had the idea of making it out of the leftover wine. After all, how hard can it be? Actually, unlike other projects, this one turned out to be really easy! […]
I really want to be able to have dessert, even when I am trying to eat healthy. It doesn’t have to be ooey gooey, but it does have to look good and taste really good. These melon balls with just a touch of mint simple syrup were elegant and delicious. A little mint from the herb garden made the syrup easy, and the cantaloupe from the farmer’s market were fantastic. Proving that a dessert doesn’t have to have a ton of calories to be a hit. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD COMMERCIAL USE.
After a trip to the farmer’s market, we made old fashioned carrot salad, but gave it an update. The homemade mayonnaise with lime and ginger gave it an asian flair, so instead of raisins we topped it with poppy seeds, which looked perfect with the spaghetti cut on the carrots. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD COMMERCIAL USE.