It’s getting close to Christmas so here is a great idea for a stocking stuffer: Absolutely fabulously delicious roasted nuts. They are to die for yummy! Sweet from the honey, flavorful but not really spicy from the cinnamon and smoked paprika. They are both sweet and savory. You can use any type of nuts, but I went with cashews, almonds and pecans, but walnuts and even macademias would be lovey too. They’ll stay fresh for a couple of weeks, if they last that long!
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Appetizers/Starters
It’s turned dramatically colder in the last few days. Not really surprising, given that it is the end of October. I refuse to turn on the heat until November 1st though. But, colder weather means warmer food so I made this lovely Bacon Shrimp and Corn Chowder for dinner last night. Now, soup is hard to photograph and chwder even more so, so even though the photo has a whole lot of white in it, you’ll have to trust me that the chowdah has a whole lot of flavor.
Appetizers/Starters, Dinner, Lunch, Pasta, Savory Snacks, Sides
Slow-Cooked Cherry Tomatoes with Garlic and Rosemary
I’ve had a crazy overload of tomatoes from my porch garden this year. It started out with the bigger tomatoes, like Early Girl and Big Boys. Then came the Romas, and now I have a crazy amount of cherry and grape tomatoes. I mean, it’s insane. Every day I am picking at least 20 and there are still at least 2 weeks worth coming. Often I just eat them straight off the vine, but tonight I made these really easy Slow-Cooked Cherry Tomatoes with Garlic and Rosemary for dinner. Would be great with fish, chicken or as a bruschetta topping too. Yum!
Appetizers/Starters, Breads, Breakfast/Brunch, Sweet Snacks
Blueberry Balsamic Jam with a hint of Rosemary
I went blueberry picking again last weekend. And currants and raspberries actually, but that doesn’t have much to do with this post. In typical fashion, I made some more jam. I love jams. And per my usual, I decided to make this one with a twist: adding a bit of balsamic vinegar and simmering the jam with some rosemary. Now, it isn’t an overwhelming rosemary flavor and the balsamic really just adds a bit of brightness. At any rate, it is delicious on toast but I could also see this being very yummy with savory things, like adding to a cheese plate.
Here is a riff on both pasta salad and caprese, the tomato-mozzarella-basil salad that I eat normally when the local tomatoes come into season. I used mini-everything for this recipe: cherry tomatoes, perlini mozzarella and orecchiette pasta. Orecchiette meand “earlobe” which I think is just funny and somewhat appropriate.