The past few weeks has been a medley of gathering the bounty of our garden and transforming it into food for our table. Besides that we have had visitors and have been working hard on the restoration of parts of the house. (I plan to document this in the Menie Menage section of the blog when time avails.) The following is an account and recipes that are standard fare in our household. Perhaps they can inspire.
Smokey corn chowder
This year has been a good one for peppers. Lots harvested and more to come. I always make this chowder chocked full of freshly dug potatoes, corn and red peppers. A great stick to your ribs meal that freezes well or can be canned with a pressure canner. ready to take out for an afternoon or evening meal during the colder weather.
*This could be made with non spicy sausage for those who do not like the heat.
*This could be made with non spicy sausage for those who do not like the heat.
seared_corn_and_smoked_sausage_chowder_2011.pdf |
Soupe au pistou
Next was my soup from the south of France that I have been making for many years.
The pistou is the French alternative for pesto (Italian). Made with fresh basil, garlic, parmesan cheese and oil it adds umami to an otherwise regular autumn vegetable soup. Sop it up with a chunk of baguette it warms the cockles of of your heart.
The pistou is the French alternative for pesto (Italian). Made with fresh basil, garlic, parmesan cheese and oil it adds umami to an otherwise regular autumn vegetable soup. Sop it up with a chunk of baguette it warms the cockles of of your heart.
provenal_vegetable_soup_soupe_au_pistou.pdf |
Ratatouille
One of my absolute "favs" for a vegetable dish is ratatouille. When the eggplant is ripe and there are a glut of zucchini it is the time to make a huge batch and freeze so I can have it all winter long without a worry.
Ratatouille means mix in French and at one time was a familiar ted for any stew. My recipe is a traditional one with a few shortcuts and changes to make it my own.
Ratatouille means mix in French and at one time was a familiar ted for any stew. My recipe is a traditional one with a few shortcuts and changes to make it my own.
ratatouille.pdf |