Pour le Goût

Grapes!

The previous owners really neglected what was once a carefully tended garden.  We have spent quite a lot of time since Easter clearing it out but there are still pockets we haven't really touched due to the construction.  While I knew there were grape trellises I had completely forgotten about them until last night we spent a first evening in the garden en famille and discovered there are a lot of grapes!  The vines have run wild and climbed into the olive trees close by.  I have no idea what variety they are (other than red grapes).   Many of them have wilted in the recent heat or have been sucked dry by birds. However the ones that are left are suprisingly good - the boys gobbled up an entire bunch last night, pits and all.  I can tell we're a the end of the season so I'll be happy to cut them back and look forward to next year - grape jelly!

Grapes!

The previous owners really neglected what was once a carefully tended garden.  We have spent quite a lot of time since Easter clearing it out but there are still pockets we haven't really touched due to the construction.  While I knew there were grape trellises I had completely forgotten about them until last night we spent a first evening in the garden en famille and discovered there are a lot of grapes!  The vines have run wild and climbed into the olive trees close by.  I have no idea what variety they are (other than red grapes).   Many of them have wilted in the recent heat or have been sucked dry by birds. However the ones that are left are suprisingly good - the boys gobbled up an entire bunch last night, pits and all.  I can tell we're a the end of the season so I'll be happy to cut them back and look forward to next year - grape jelly!

Summer Tomato Soup with help from Jamie Oliver

I'll be the first to admit that I'm an eater first and a cook second.  Don't get me wrong. I take pleasure in the act of cooking but my favorite moments are just before I start and looking at some wonderful perfect ingredients and at the end - a yummy meal.    I usually think of tomato soup as a warming fall and winter dish.  However, the tomatoes are at their ripest and most plentiful now so it earlier this week transforming some massively ripe coeur de beouf tomatoes into a summer soup.  If I had a home, I might have frozen some for later in the fall, but as it is we cook and eat for the moment.

I borrowed Jamie Oliver's recipe which I really like for two reasons: Grating the carrots instead of dicing, and enriching the soup with egg yolks and cream. That extra bit balanced nicely the tomato-ness of the soup and gave it a little body (if you know what I mean).  This is one of those that everyone in my family will eat with gusto and did double duty last night as a sauce for beef daube-stuffed ravioli.

Summer Tomato Soup with help from Jamie Oliver

I'll be the first to admit that I'm an eater first and a cook second.  Don't get me wrong. I take pleasure in the act of cooking but my favorite moments are just before I start and looking at some wonderful perfect ingredients and at the end - a yummy meal.    I usually think of tomato soup as a warming fall and winter dish.  However, the tomatoes are at their ripest and most plentiful now so it earlier this week transforming some massively ripe coeur de beouf tomatoes into a summer soup.  If I had a home, I might have frozen some for later in the fall, but as it is we cook and eat for the moment.

I borrowed Jamie Oliver's recipe which I really like for two reasons: Grating the carrots instead of dicing, and enriching the soup with egg yolks and cream. That extra bit balanced nicely the tomato-ness of the soup and gave it a little body (if you know what I mean).  This is one of those that everyone in my family will eat with gusto and did double duty last night as a sauce for beef daube-stuffed ravioli.

What To Do With All That Eggplant? Help From the NY Times

via www.nytimes.com

It's baba ganouj season at our house and there's really only so much one can eat.  A friend made a nice lentil dish with summer tomatoes and eggplant which I will try later this week.  Still, I have at least 5 left in the fridge with undoubtably more on the way with this Friday's veggie pickup at the CSA.  What to do?

Luckily, Melissa Clark at the NY Times tried and shares some recipes.  I really want to try the grilled eggplant salad - yum!