It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.
Whoo hoo! Tomatoes from my own urban garden. The influx has started and I think that I will be more than all set for toms for the rest of the summer. And they were delicious!
Thought I would try something different for once. Savory cookies. Yeah, ok, most people would call savory cookies crackers, but seeing this is actually modified from one of my sweet shortbread recipes, I am sticking with cookies. And I guess they aren’t all savory — there are cranberries in there and a bit of sugar. But definitely more the Wine-and-cheese idea than coffee and sweets.
Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
I’ve been working on perfecting some “from scratch” and quick lunch recipes. This one is almost from scratch (meaning, I used puff pastry so that was store bought, but everything else was from scratch). A little less than 40 minutes from “still in the fridge” (though you do need to take out the puff from the freezer) to “completely devoured”. Plus that includes the photography time. I did burn my mouth though from one of the tomatoes bursting. I probably should have waiting a few more minutes before eating, but I was hungry.
This is a great tart for this time of the year when cherry tomatoes are so plentiful in the garden and at the farmer’s markets, but actually can be made year round because cherry toms are reliably decent even at other times of the year.