What a crazy year. I am STILL harvesting tomatoes....in November. In Boise. They aren't as tasty as the fresh fruit of summer, but when roasted, they're a dream. Loosely chop tomatoes, even greenish ones, and place on a baking sheet. Drizzle with olive oil, minced garlic, salt, balsamic vinegar and plenty of basil. The dried basil is from my garden this year. Bake at 300 degrees for several hours, until juicy and browned. Puree and use as a sauce, a cream sauce base, or freeze to use later.
Thursday, November 6, 2014
Tuesday, July 22, 2014
Sunday, June 29, 2014
Sunday, March 9, 2014
I'm an Idaho girl who loves French fries. Look at this pile of goodness. Idaho potatoes, sprinkled with salt, shaved Parmesan cheese, candied bacon and a balsamic vinegar reduction. This plate was seriously my whole dinner at Edge Brewing - a new place in town.