Monday, August 22, 2016

TOMATOES




Tomatoes are grand in any language!





This is a favorite book of mine, everything you want or need to know about the history and culture of the tomato. Fruit or vegetable? The once know "poisonous apple," technically classified as a fruit has come a long way to the accepted vegetable of the modern world!



Amazon Synopsis








American home grown beauties





The All American (Southern)Tomato Sandwich 
White bread, mayonnaise, salt, pepper 







Penne with tomato basil sauce







 Tomato of the beautiful





Italy The Beautiful
a favorite cookbook of mine





Pepper and tomato stew



Peperonata (Pepper and Tomato Stew)
3 ripe tomatoes
6 red and yellow bell peppers
1/4 cup extra virgin OO
1 onion, sliced
2 garlic cloves, chopped 
salt
1 tablespoon chopped fresh oregano 
a few basil leaves

Plunge tomatoes and peppers into boiling water for a few seconds;, drain and peel. Chop tomatoes; seed and slice peppers.
Heat oil in skillet over medium heat. Add garlic and onion and sauté until translucent. Add pepper slices and salt to taste, cook for a few minutes. Add tomatoes and oregano. Cover, reduce heat and cook slowly for 30 minutes, stirring from time to time. Add basil and cook for a few minutes more to blend flavors. Transfer to bowl and serve. Delicious!






Garden tomatoes




Wonderful recipes in Monet's Table
Tomatoes farcies (sauce) and 
Stuffed tomatoes











A kitchen vignette, using fresh basil and tomatoes


As summer days wind down, so will the bounty of fresh tomatoes. We love them here and I think of them as a staple, preparing favorite salads and recipes.  







Let's not forget the greens!
Have you ever tried 
Fried green tomatoes?




 Delicious

Caprese salad
always a favorite






Bruschetta





My Bruschetta recipe here





Thanks for your visit. You know I love to hear from you so please leave a comment so I will know you stopped in.




Monday, August 8, 2016

PEACHES N' CREAM






Winner Update Where's My Tote?
Stacey from Poofing the Pillows!

Seaside, FL




Summer Sweet Peaches


This ice cream treat started with a gift of homegrown peaches and produce from my sister-in-law. She, along with her husband grow a vegetable garden every summer. Alongside the garden are eight peach trees which produced a bountiful crop this year! I decided to use some of the peaches in a pretty bowl for a centerpiece on the island while they ripen a little longer and with the remaining peaches I made ice cream for my ice cream loving husband.  His favorite flavor, peach! The reason being, he grew up in the middle of  "peach country." Who says the best peaches are grown in Georgia, we have our own "peach country" right here in central Alabama! 
The recipe I use is at the end of this post.







Holly's Peach Trees 










A basket of homegrown love for sharing




A beautiful bowl







For a lovely island centerpiece






Peach ice cream 



Sorry, I had sticky peachy fingers and missed photographing a few steps. I'm using the basic Cuisinart peach ice cream recipe. I adjusted the recipe by cooking peaches and adding peach syrup. 

1. Cut peaches in chunks so that you have 3 cups



2. Add 1 cup water and 1 cup sugar to saucepan, heat, stir until sugar is dissolved. Add peaches. Cook on medium heat until liquid is reduced to about 1/2 cup and peaches soft.
Drain peaches and save peach syrup, cool.
Mash peaches with fork.


Peach syrup




I used my 2 quart Cuisinart ice cream maker preparing it the night before by putting the removable core (tub) into the freezer. I also mix my recipe the night before and chill in frig, everything cold makes the machine more efficient. 







After about 40 minutes your ice cream starts to freeze to a soft consistency. It can be served at this point but I like to pour into an airtight container and put into the freezer. Let sit overnight for a harder cream.










I use a small ice cream scoop for dishing up. Add sliced peaches for a dreamy desert or treat. 





A pretty plate and bowl for serving

I am using a Juliska plate and bowl to serve.  You get a sneak peek at my latest favorite china pattern! Found a few pieces on sale, more on this later.








Summer sweet peaches just don't get any fresher, thank you Holly! Try my ice cream recipe or your own but peaches will soon be out of season, get yours before they are gone.

Peach Ice Cream

3 cups pitted and chopped peaches
1 cup sugar
1 cup water


3 cups whole milk
3 cups heavy cream
1 1/3 cup granulated sugar
pinch of salt
1 tbsp. pure vanilla extract

Chop peaches. Add water to saucepan with sugar, heat until sugar dissolves. Add peaches and reduce heat to simmer until liquid is reduced to about 1/2 cup. Cool. Mash peaches with a fork.

In bowl combine milk, cream, sugar, salt and vanilla. Use a hand wisk or mixer and stir until well blended. Slowly add syrup and mashed peaches. 

I store in airtight container overnight in frig and make the ice cream the next day. 
My husband says it is delicious!



Thanks for stopping by, I love your visits and reading your comments, it's the only way I know you stopped in.






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