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September 2012 Recipes

Recipe Archive

Tomato, vegetable, and bread salad
Serves 6

1 lb ripe tomatoes
1 med red onion, halved and thinly sliced
1 small zucchini, thinly sliced
1 lb rustic bread, preferably day old
¼ lb blanched green beans
10 to 12 basil leaves, roughly torn
½ cup extra virgin olive oil
3 to 5 Tbsp red wine vinegar
Salt and freshly ground pepper

Cut the tomatoes into small chunks and put them in a colander over a bowl and sprinkle with a little salt. Juice from the tomatoes will collect in the bowl after about 10 minutes, set aside. Put onions and zucchini in a bowl, sprinkle with a pinch of salt and a splash of red wine vinegar.  Slice bread and rip into bite-sized chunks.

Put the tomatoes, drained onions and zucchini, green beans, and basil leaves into a bowl and dress with olive oil, several tablespoons of the drained tomato liquid, and 3 to 5 Tbsp red wine vinegar (to taste). Season with salt and pepper to taste and mix. Add bread and mix well (if using stale bread the salad will benefit from a 10 minute rest).

Soup of Puréed Carrots
Serves 4

2 tablespoons olive oil
1 med onion, chopped
1 lb carrots cut into 1/2-inch dice
1 med golden beet, peeled and cut into ½-inch chunks
A sprig of fresh parsley
2½ cups vegetable or chicken stock
1½ tsp cumin seeds
1 tsp fresh lemon juice
Salt and freshly ground pepper

Sauté onion in olive oil for 2 to 3 minutes, add carrots, beets, parsley sprig and cover with stock. Bring to a simmer over med-high heat. Reduce heat to maintain simmer and cook for 20 minutes or until carrots are fork tender.

Toast cumin seeds in a dry skillet until fragrant, cool and grind. Remove parsley sprig and purée soup with an immersion blender or carefully, in small batches, in a blender. Season with cumin, lemon juice, salt and pepper (white pepper is a lovely alternative to black).

Apple Upside-Down Cake
Makes a 7 x 11-inch pan or a 9-inch round pan

Fruit Layer:
½ cup unsalted butter
½ cup packed brown sugar
2 apples, cored and cut into thin wedges

Cake Batter:
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 eggs
2 tsp vanilla extract
¼ cup buttermilk or yogurt
1 cup flour
¼ cup cornmeal
1½ tsp ground cinnamon
½ tsp salt

Fruit LayerMelt butter in heavy bottomed saucepan and stir in brown sugar. Add apples and cook over medium heat, stirring often, until apples soften slightly, about 5 minutes. Remove from heat and set aside.

Cake BatterCream softened butter with brown sugar. Beat in the eggs, vanilla, and buttermilk or yogurt. Mix all dry ingredients together in a separate bowl. Fold dry ingredients into the wet ingredients until well combined.

Preheat oven to 350°. Arrange fruit in the bottom of a well-buttered baking pan. Spread cake batter evenly over the fruit. Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. Cool cake in pan. When cool, run a knife around the edge of the pan and invert cake onto a platter.

Download a PDF of the September 2012 recipes.