Paul Winalski wrote:The Parsis are Zoroastrians by religion....
Robin Garr wrote:I made a "portable" Caprese to take out to a party tonight. Cut heirloom beefsteak tomatoes and fresh mozzarella into cubes, not slices, and tossed them into a bowl with fresh basil chiffonade, a little good olive oil, squirt o' lemon and S&P and let 'em steep for the afternoon. Cool, fresh and delicious. Goes with Chianti!
Karen/NoCA wrote:Tonight is a grilled, whole trout, served with Laccinato Kale, sautéed with preserved lemons, and chopped garlic. Green Beans with fresh herbs and cherry tomatoes, and a plate with thick sliced heirloom tomatoes and cucumbers.
Jenise wrote:The cheese didn't toughen up in the marinade?
Mike Filigenzi wrote:My wife made two tarts, one lemon and one chocolate with honey-roasted peanuts. I made creme fraiche ice cream with Frangelico...
Jenise wrote:Gorgeous pasta, Robin: all about the tomato. Doesn't get any more perfect than that for me.
Karen/NoCA wrote: They love tomatoes and call my house "Tomato World".
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