Archive for August, 2006

Tomatoes and Okra

Tomato SorbetToday, we prepared heirloom orange tomatoes into a tomato sorbet. This savory dish is served in fancy meals to clean the palate in between courses.

We also prepared heirloom red tomatoes into a more traditional tomato-potato cream soup.

Andi Tomato Canape

Our town of Northfield was hit hard by hail a few days ago. Many tomato gardens were damaged and tomatoes had to be harvested. We prepared oven-dried tomatoes to show what could be done with the unexpected harvest. We served the dried tomatoes in a cracker and sour cream canape.
Finally, we prepared stir-fried okra, lightly salted and without the slimy texture that turns many people away.

Here are the recipes.

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Peaches

peachesToday, we gently poached Michigan peaches and prepared peach compote and peach conserve.

We served the compote with strawberry and chocolate sauces. We served the conserve in light sugar syrup.

Here are the recipes.

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Beets

beetsToday, we prepared golden beets and chioggia beets. Unlike the common red beet, these varieties have an interesting pattern and do not spread their colors to the cooking liquid.

Here are the recipes.

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