Since I’m a fanatical bread baker, I tend to have leftover bread quite frequently. I try to give it away or freeze it before it goes bad, but sometimes I still end up with stale bread. When I made the French Couronne a couple of weeks ago, the first attempt turned out less than stellar so obviously, I didn’t want to save it or give
Beans, beans, and more beans. That’s what I have in my cupboards. I like to buy different types of beans because they are so cool! I mean what’s not to like about beans? They are packed with protein, nutrients, and flavor. Beans are beautiful and inspirational. In fact, they were the inspiration for this photo I took at the Plated Stories Workshop this past May.
This Slow Roasted Tomato Soup is made with homegrown tomatoes that are slow roasted to bring out the flavor. For a different experience, I served it with Biscotti Picanti. I planted a bunch of tomato plants last year and ended up with a pretty good harvest. After making marinara, salsa, soup, and tomato bread, I ran out of ideas so I ended up slow roasting a bunch
I picked a bunch of tomatoes from my garden the other day and since the weather has gotten a little bit cooler, I decided to make tomato soup. This Classic Tomato Soup is made with Roma tomatoes and herbs from my garden. Nothing beats the taste of fresh tomatoes from the garden. At least that is what I’ve always heard. I had never really been
I’ve been looking for ways to utilize my tomato harvest. I have an assortment of 30+ tomato plants. I planted a lot of Roma tomatoes to make marinara and tomato sauce, but I also have lemon cherry, Virginia Sweets, First Prize, Giant Belgium, Early Girl, Viva Italia, San Marzano, Beefmaster, and Black Russian. Some of them are heirloom and some aren’t, but I started all
It’s National Soup Month! I’ve been enjoying lots of good soup this month, but this Roasted Tomato Soup turned out to be the soup to celebrate. It is a simple soup made with fresh tomatoes. This soup was made with the last tomatoes from my garden. I know its way past growing season but the tomatoes didn’t get the message. When the weather turned
Everyone knows I like to can so I seem to be the recipient of lots of tomatoes and cucumbers despite the fact that I already have a bunch of both. A couple of weeks ago, my sister and I visited my mom. She had just picked about 72 tomatoes from her garden so of course, she sent some home with us. A friend also gave
For the August 1st HBinFive Bread Braid, we were supposed to make Four-Leaf Clover Brocolli and Cheddar Buns and Mesquite Bread. I had already made Southwestern Focaccia/Pizza in April using the mesquite dough and Mesquite Pizza and Buns in May so for this bread braid, I just focused on the Four-Leaf Clover Brocolli and Cheddar Buns. The recipe for these Four-Leaf Clover Brocolli and Cheddar