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Exploring my love of food, one dish at a time. October 1, 2014. Ratatouille tartine" sounds fancy. But a tartine is just an open-faced sandwich. And ratatouille is a French dish of cooked vegetables. I first made this in August. It was a perfect summer dish. Warm veggies on cool ricotta and grilled toasts. I made it again last week. And now it feels like the perfect fall dish, with eggplants, zucchini, yellow squash and tomatoes all in season. Gather your vegetables. Grab whatever looks good. 1 tsp fresh...

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The Garlic Press | thegarlicpressonline.blogspot.com Reviews

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Exploring my love of food, one dish at a time. October 1, 2014. Ratatouille tartine sounds fancy. But a tartine is just an open-faced sandwich. And ratatouille is a French dish of cooked vegetables. I first made this in August. It was a perfect summer dish. Warm veggies on cool ricotta and grilled toasts. I made it again last week. And now it feels like the perfect fall dish, with eggplants, zucchini, yellow squash and tomatoes all in season. Gather your vegetables. Grab whatever looks good. 1 tsp fresh...

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1 the garlic press

2 ratatouille tartine

3 zucchini next

4 then yellow squash

5 olive oil

6 1 red onion

7 1 zucchini

8 1 yellow squash

9 1 eggplant

10 1 tomato

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The Garlic Press | thegarlicpressonline.blogspot.com Reviews

https://thegarlicpressonline.blogspot.com

Exploring my love of food, one dish at a time. October 1, 2014. Ratatouille tartine" sounds fancy. But a tartine is just an open-faced sandwich. And ratatouille is a French dish of cooked vegetables. I first made this in August. It was a perfect summer dish. Warm veggies on cool ricotta and grilled toasts. I made it again last week. And now it feels like the perfect fall dish, with eggplants, zucchini, yellow squash and tomatoes all in season. Gather your vegetables. Grab whatever looks good. 1 tsp fresh...

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thegarlicpressonline.blogspot.com

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The Garlic Press: June 2013

http://thegarlicpressonline.blogspot.com/2013_06_01_archive.html

Exploring my love of food, one dish at a time. June 14, 2013. The June Daring Cooks’ challenge. Sure kept us rolling – meatballs, that is! Shelley from C Mom Cook. And Ruth from TheCrafts of Mommyhood. Challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice. Finely chop onion in food processor. Pulse until onions and seasonings are well combined. Using your hands, combine onion mixture with ground beef. Serve on pita brea...

2

The Garlic Press: July 2013

http://thegarlicpressonline.blogspot.com/2013_07_01_archive.html

Exploring my love of food, one dish at a time. July 22, 2013. Some foods are just made for one another. Take seafood and lemon, beef and red wine, pretzels and mustard, chocolate and coffee, tomatoes and basil, even peanut butter and jelly. To those immortal pairs I add strawberries and cream, a combination I come back to time and time again. Let strawberries sit until they give up their juices. Puree half of the strawberries and their juice. Gently fold the berries into the cream. Recipe by Mark Bittman.

3

The Garlic Press: Ratatouille Tartine

http://thegarlicpressonline.blogspot.com/2014/10/ratatouille-tartine.html

Exploring my love of food, one dish at a time. October 1, 2014. Ratatouille tartine" sounds fancy. But a tartine is just an open-faced sandwich. And ratatouille is a French dish of cooked vegetables. I first made this in August. It was a perfect summer dish. Warm veggies on cool ricotta and grilled toasts. I made it again last week. And now it feels like the perfect fall dish, with eggplants, zucchini, yellow squash and tomatoes all in season. Gather your vegetables. Grab whatever looks good. 1 tsp fresh...

4

The Garlic Press: December 2013

http://thegarlicpressonline.blogspot.com/2013_12_01_archive.html

Exploring my love of food, one dish at a time. December 20, 2013. Baked Orzo with Eggplant and Tomatoes. If your holidays are anything like mine, then the next week or two will be a study in decadence. There will be rich, roasted meats, hearty sides, and of course, lots and lots of cookies. Christmas only comes once a year, and I don't intend to shy away from its culinary celebrations. What's a girl to do? Peel and chop the eggplant. Sprinkle with salt and let it drain over a colander for 30 minutes.

5

The Garlic Press: August 2013

http://thegarlicpressonline.blogspot.com/2013_08_01_archive.html

Exploring my love of food, one dish at a time. August 14, 2013. Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks'. August hostess who shared with us some of her family's tried and true Bengali Biryani recipes - all of them delicious and all of them prepared fresh from our own kitchens! So you can imagine my apprehension when I saw that this month's Daring Cooks' Challenge. Done right it's a sight to behold and a pleasure to eat. Done wrong, it's a travesty. As expected...

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Daring Cook’s November Challenge: Roast Brined Chicken | Time for Renewal

https://timeforrenewal.wordpress.com/2012/11/14/daring-cooks-november-challenge-roast-brined-chicken

Non Avere Paura – Have No Fear. Daring Cook’s November Challenge: Roast Brined Chicken. This entry was posted on November 14, 2012, in Food. My first roasted chicken…. This is a HUGE step for me and my culinary adventures. I mean, who really takes the time to roast a chicken when you can pick one up at the store for less than $10? Not me, that’s who. Did I mention I have the patience of a 5-year-old when I get frustrated? Please stop rolling your eyes at me. I am aware of my ridiculousness. Add your cut ...

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thegarlicpressonline.blogspot.com

The Garlic Press

Exploring my love of food, one dish at a time. October 1, 2014. Ratatouille tartine" sounds fancy. But a tartine is just an open-faced sandwich. And ratatouille is a French dish of cooked vegetables. I first made this in August. It was a perfect summer dish. Warm veggies on cool ricotta and grilled toasts. I made it again last week. And now it feels like the perfect fall dish, with eggplants, zucchini, yellow squash and tomatoes all in season. Gather your vegetables. Grab whatever looks good. 1 tsp fresh...

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Planting with the Rain. Sandhill Farms 2011 Field Report. A brand new day at Sandhill Farms. Pelicans soar in the garlic-scented thermals (www.katigreaneyphotography.com). With four more weeks until Sandhill Farms hosts the first Utah Outstanding in the Field Farm Dining event with Mike Richey of Pago Restaurant ( http:/ outstandinginthefield.com. Enjoy the growth of June. We are now taking 2011 Gourmet Culinary Garlic orders at http:/ www.sandhillfarms.org. Order early, we will sell out. We first visite...

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Thursday, August 1, 2013. The Very Best Banana Bread. 6 tablespoons unsalted butter. 2-3 very ripe bananas (about 1and 1/2 cups). 1/2 teaspoon vanilla extract. 2 cups all purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1 teaspoon freshly ground nutmeg. 3/4 cups coarsely chopped walnuts or pecans (optional). The very best banana bread. Tuesday, July 30, 2013. How to Make Delicious Chicken Parmesan. 1-pound chicken cutlets or tenderloins trimmed of all fat. 190; cup peanut oil. Gather and ...

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