Posts categorized as Food

The only mess allowed in an Italian home…

shelled nuts

Thanksgiving, Christmas Day, birthdays, and Sunday dinners at my grandparents’ house – the nuts and fanuk (fennel) were put on the table after supper. This was a “break” period from eating, before the dessert came out (even though you were still eating). It gave the women time to clean up in the kitchen and get the nice dishes out for the finale. When I say nuts, I mean shelled walnuts, almonds, pecans, and hazelnuts. At this time, 35 years ago, I don’t think supermarkets even sold de-shelled nuts, and if they did, […]

tagged in family, memories

A Place Like Know Others

Others, Washed Up, Brothers, Rockaway Beach 1

The off-season cafe, Others, located at the Beach 97th Street concession wrapped up last weekend until next year. Others brought us the combined culinary talents of Washed Up Beach Cafe (washedup.nyc) and Brothers (@brothersrockaway) eatery. We were fed otherworldly offerings, the strongest steaming hot coffees, breakfast burritos infused with tater tots, creamy ricotta toast delicately topped with sweet carrots, warm pesto eggs sandwiches, so many sweet treats, Zak Daddy smash burgers, and pop-up specials featuring mouthwater foods from guest chefs. A beautiful, etched glass memento of the LOG was gifted […]

tagged in community, food, rockaway

M&M Christmas Cookies

M&M Christmas Cookies

In my unending quest to be seasonally appropriate and my yearning to learn how to bake sweets and eat them, I decided it was necessary to make M&M Christmas Cookies. I wanted chewy cookies (my fav), so I began an internet search. Multiple sources said 2-3 hours of dough refrigeration is needed, adding cornstarch and undercooking creates the perfect soft texture. Chilling the dough for three hours was troublesome considering my column was already past the deadline. With that in mind, I sourced the internet for the fastest, easiest, chewiest, […]

tagged in baking, christmas, cookies

Stuffed Pumpkin with Alpine Cheese and Bread

A-stunning-centerpiece-on-your-Thanksgiving-table-the-stuffed-pumpkin-with-Alpine-cheese-is-a-delicious-blend-of-nutty-richness-and-seasonal-warmth.-1536x2048

This recipe popped up on my Instagram feed and I wanted to share it with you. The stuffed Pumpkin is delicious and will be perfect on your Thanksgiving table next week! The rich, nutty cheese flavor infuses with the sweet pumpkin. The cheese melts into the tender pumpkin and forms a creamy texture. I added a hint of hot pepper for a jolt. The result: a warm, tasty comfort food that will serve as an impressive appetizer for your family and friends. A stunning centerpiece on your Thanksgiving table, the […]

Get Weird In The Kitchen With Ghoulish Quesadilla Pumpkins

Ghoulish Quesadilla Pumpkins2

If you’re a regular reader of The Tomato, you know by now that I enjoy taking on creative food projects. And Halloween is a fine time to get weird in the kitchen. Last year I made funny little Frankenstein Avocado Toasts (recipe here). This meal is a cute activity for the kiddos and they get the enjoyment of eating their monster creatures for breakfast. This Halloween weekend I challenge you to create Gooslish Quesadilla Pumpkins! I had a blast with this. Get wild with the Jack-o’-lantern expressions. The more cheese […]

tagged in halloween, recipe, recipes

Learning Through Transient Jello Sculpting

jello sculpture 1

I was in London two weeks ago for my friend Amber and Jon’s wedding! I had time to explore the city’s vibrant culture and rich history. It was a wonderful experience and I am grateful. When I returned though, I sensed a big shift. I felt unmoored. All of a sudden, it was Fall and things had changed. But you know what Fall means… jello season. With the intensity of the summer behind me, I have time to focus on jello again. I started my jello journey last March… “My […]

tagged in art, jello

Why are your tomatoes still green?

When-life-gives-you-green-tomatoes-fry-them

When life gives you green tomatoes… fry them. I’m getting a hunch that most of my beefsteak and heirloom tomatoes will not ripen. You may be feeling this too. We had a slow start to the summer, temp. wise. I remember 4th of July weekend was the first time it hit above 80 degrees. Large tomatoes need time, about 100 days to ripen. It’s likely with the slow start this summer, larger breeds may not make it to cherished red. Tomatoes ripen due to a combination of factors. If the […]

tagged in garden, gardening, tomatoes

Light and Fresh Eggplant-Tomato Gratin

breadcrumb mixture

Everyone is wondering what to make with their homegrown garden eggplants… besides heavy eggplant parm. My long-time paisan Rob Di Rico saw a post of mine on Instagram relating to this conundrum. He messaged me, “Paula, I have eggplants too. I made an eggplant-tomato gratin. It was delicious. It’s very fresh and light. People think gratin, they think heavy cream. Not always!” Gratin is a French culinary technique. Ingredients are topped with breadcrumbs, grated cheese, egg, butter or oil to create a browned crust by baking. The term is used […]

tagged in recipe, recipes

Simple Ways to Enjoy Herbs Of Abundance

1-Herbs-are-best-used-fresh-get-creative.-1536x2048

So, you have more herbs growing in your garden than you know what to do with right? We can dry, store, and save for our winter soups but fresh is best. This may be the number one reason why we love to garden – seasonally harvested foods just taste superior. There are many ways to incorporate the vibrant flavors of herbs into our meals. Some take time though. This summer, I’ve been using herbs in a simple way. And that is the Sicilian way. The core of Italian cooking emphasizes […]

tagged in garden, herbs

Eggplant Walnut Streusel

Eggplant Walnut Streusel.

Have you had the specialty eggplant slice at Gino’s Pizzeria in Howard Beach? My lord, it is good! The eggplant is thin and perfectly tender. It’s presented on a crispy grandma slice with fresh mozzarella, and basil, drizzled with olive oil. Aubergine isn’t easy. So many things can go awry—bitterness; undercooked equals strange consistency; overcook and it’s a mush mess; oil soaked causes a stomach ache. Then there’s the tough skin, and choking hazard problem. Gretel eggplant has a lovely sweet, and nutty taste. This season in my vegetable garden, […]

tagged in recipe, recipes