Annie had such a delicious success with the Roasted Leg of Lamb recipe from “Cooking In Style the Costco Way” that she picked up another Costco cookbook, “Easy Cooking the Costco Way”. In it, she found a recipe for polenta pie that she really wanted to try.
Normally, we buy polenta in a thick, sausage-like tube from Trader Joe’s. We cut the tube up into rounds and then pan fry or grill them. The polenta cakes then serve as the base for any number of different main dishes. Continue reading Polenta Pie→
"Cuostralee" heirloom tomato from last year’s harvest
I didn’t get a chance to weigh it but it must have been about a half-pound in weight and 5 inches in diameter. The amazing thing is the amount of flesh on the ‘mater – the whole center section is solid. What I liked about it was the pretty design that the seed pockets made.
Here’s another recipe using some of the heirloom tomato bounty that came out of our yard this past summer. We doubled the Roasted Tomato Soup recipe on Epicurious because we had so many tomatoes.
When you’re drowning in a crimson tide of homegrown, heirloom tomatoes like this:
One of the myriad things you can do with them is make sauce. The good thing about sauce is, you can freeze it for later. We usually keep them in quart-sized freezer bags and pull them out as needed.
To make the sauce, we boiled down 15 lbs of heirloom tomatoes plus chunks of bell peppers, diced onions, sugar and salt until the sauce was reduced by half. I buzzed it with the hand blender until smooth. This was the most amazing tomato sauce ever – so sweet and savory at the same time!
