Posts Tagged 'David Lebovitz'

Summer to Fall Transition Time: Roasted Tomatoes

Well, it’s fall, and this post is late. Sorry.

One of my favorite things about summer is the fresh, ripe tomato.

Even with globalization allowing us to have year-round tomato-like objects, there is no replacement for in-season acidic, sweet tomatoes.  Spain had delicious, delicious tomatoes, and I went from tolerating them from eating one a day, at least.  No joke.  Just sliced up with a little olive oil, salt, pepper, and white wine vinegar.

So when I saw this recipe from one of my favorite food writers, David Lebovitz, I felt that he was speaking to my need for delicious tomatoes outside of summer.  He offers up the suggestion of oven roasting them to intensify their flavor, and then freeze the suckers.   He was right.

Continue reading ‘Summer to Fall Transition Time: Roasted Tomatoes’

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Toffee Nut Latte Ice Cream

Well, I’m back in the US.  I’ve been back for two weeks, but between jet lag and thesis panic, I haven’t been able to sit down and write this up.  That, and all those “friend” things that I have to see again, just to double check that they actually exist in physical space and time and are not just electronic ghosts echoing in my chat program.

And of course, the best way to re-introduce myself to those people I haven’t seen for a year (or more in some cases) is with something sweet.

Continue reading ‘Toffee Nut Latte Ice Cream’

Ice Cream!

It is not summer here in the Pacific Northwest.  Today it was in the mid to low 60s with a nice chill rain and wind.  I did want to cool off after a week or three or 113 degree heat of Sevilla, but this is kind of drastic. I want to go swim in the river and barbecue, hang up my hammock chair…anything besides watch my tan get washed away by early fall rains.

So in rebellion, I have started in on my summer eats in the hopes that they can conjur up some corresponding weather.  So let’s make ice cream!

Continue reading ‘Ice Cream!’


Hey, I'm Desa. I've been bouncing between the Pacific Northwest and Sevilla, Spain in the last few years and from tiny apartment to tiny apartment. I cook mainly for one, which means some potentially boring meals, but here I'll be sharing the food that excites me. Feel free to offer suggestions, commiseration, or desires. And thanks for coming by!

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