In the Pacific Northwest, tomato season is a late-arriving affair with a sometimes iffy harvest. Our lack of sustained hot, sunny days is the primary challenge. Still, towards the end of summer decent local tomatoes can be had. We've been enjoying some beautiful heirloom tomatoes from our local food coop - some of which made it into this gazpacho.
This particular gazpacho leans towards chunky side because I've hand-chopped the ingredients. You can do the chopping in a food processor which is quicker--and it's easier to get a very fine chop if that's your preference. The only downside to a food processor is that sometimes the vegetables seemed a bit bruised and battered in addition to being chopped. But either way is delicious.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
Continue reading "Gazpacho" »
I think every cook should have an excellent seafood chowder in their repertoire. This is mine. Well, actually, it's my cousin Elise's, who was kind enough to share the recipe with me. Elise is the best cook I know. Now she should start a food blog. What I love about this chowder is how all the flavors just seem to sing together. It seems sometimes chowders can be too bland--or have flavors that overpower the seafood. I find the flavors in this version are just right.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
Continue reading "Market Seafood Chowder" »
Olives, lemons, raisins, spices--this chicken tajine is a favorite of ours for Sunday dinners. It's a dish whose flavors improve over a couple of days. The leftovers from Sunday take us into the start of the week with a couple of additional tasty meals.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
Continue reading "Chicken tajine" »
