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Not Yet Peached Out
I promised more peach recipes. If “recipe” is the word to use. You got to do a lot of things – fast – when you got a bushel (close to 60 pounds!) of peaches. Perfectly ripe fruit call for a very simple...
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Tomato Tatin
For the last few weeks, I have been making lots of Savory Oven Tomato Preserve (or is that Savory Oven-preserved Tomatoes?). After cooking for several hours in a very slow oven, the tomatoes acquire a...
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Fresh Strawberry and Ginger Rhubarb Tart
I don’t do pies. I just don’t. Maybe you have to grow up with pies and learn to make them with your mother or your grandmother… Tarts, however, that’s another story. Maybe because they are easier to...
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Gingery Custard Pear Tart
A recipe initially published in the October 2012 issue of Food-Shed Magazine. Pears start to ripen in my area in August (apples in July), but I really don’t start to pay attention to them until after...
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Quince & Apple Tart with Virginia All-Spice
Photo by Molly Peterson (http://www.mollympeterson.com/) for FoodShed Magazine Those who have read my blog for a while know of the fondness I have for quince – that almost forgotten fruit. Most of the...
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