Posts Tagged ‘Recipes’

Beets – Love Them Or Hate Them?

beet salad

For the majority of my life, I associated beets as the giggly mass with ringed lines that only appeared once a year on the Thanksgiving table. And the taste of the gelatinous red form wasn’t appealing – sweetness doesn’t always equate to palatability. As I evolved as a home cook, I felt compelled to explore foods that challenged me. Ahem, beets. I’ve tried incorporating the root vegetable in many meals over the years learning the flavor of fresh-cooked beets is quite good. In contrast to their canned counterpart, fresh beets […]

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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

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 […]

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Kaori’s Iced Espresso Tonic

The heat is on and caffeinated icy-cold coffee drinks have been the topic of conversation in my circle on the sand.  My friend Keith said in Key Food the Manhattan Special now has a little pop-up stand! I’d like to think my column on the vintage coffee soda a few weeks ago resulted in an up-tick in sales!  I’m on the beach last weekend with a bunch of friends. We were enjoying the entertainment of a very crowded foamy lineup on a knee high afternoon. “I think I have to […]

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Practicing For Pie Season

In total, I’ve made three pies in my whole life! Guess what? I’ll be practicing my pie-making skills through the end of September because the Beach 91st Street Community Garden will be hosting a fall Pie Party! I’m organizing the event and we’ll be selling sweet and savory pies. Part of the funds raised will be used to give back to our community by gardening an unkept area in Rockaway – guerilla gardening style. If you’re interested in donating a homemade pie or purchasing a pie from one of our […]

Creamy Homemade Oat Milk

  My friend Magara invited a few of us over for dinner and served homemade oat milk shots for dessert. How creative, right? I couldn’t believe the warm, oat-y taste! The oat milk was rich and creamy with the perfect balance of sweetness. I enjoyed it so much (and can’t stop talking about it) that Magara gifted me a nut milk bag so I can start making my own oat milk. One challenge with oat milk is a potentially gluey texture. It’s the starch in oats that can cause this […]

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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, […]

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Simple And Delicious Italian Zucchini “Bread”

Italian-Zucchini-Bread-1536x2048

This zucchini bread is a crowd-pleaser. I know because my Aunt Marie brought it to my Easter party last week and it very much pleased us all. Aunt Marie calls it bread. It contains Bisquick, so that makes sense. I thought it was more like a crustless quiche, but wouldn’t that be a frittata? But the recipe does not include milk. What’s in a name? Call it what you will, this recipe is bellissimo! The taste is punchy. The sweet onions and parmesan cheese are rich and dominant. The texture is […]

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Pecan Biscuit Spirals… The Wrong Way?

Pecan Biscuit Spirals Better Homes

Most of my choices are based on aesthetics, not practicality. Look at this cover design! The book also matches my cat. A few weeks back I wrote that I’ve pulled my cookbooks off the shelf, using them for recipes instead of the stupid internet. This week, I chose Better Homes and Gardens, New Cookbook.  Note, “new” means published in 1981. That’s my birth year and all the more reason to try it out.  Old doesn’t mean irrelevant. After flipping though, I firmly concluded this is a fantastic book. The recipes […]

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