Challah Rolls

Book giveaway winner– Hannah E! (I will text you about getting you your copy of the book!)

What are your Thanksgiving staples?

Around here it is a given that we have stuffing made by my brother-in-law, these rolls and chanterelle mushroom gravy made by Nathan, and then turkey, mashed potatoes, green bean casserole, cranberry sauce, and pies made by whomever. But those are the requirements for our Thanksgiving dinner.

Last year was the first year we had Thanksgiving at my house. It was such a wonderful time and it was our first dinner around our new dinning room table Nathan made for me. This year we are lucky to have three meals with those we love. One with my mama tribe, one with our friends, and one with our family.

Challah rolls

Happily all of the complicated dishes have become dishes Nathan is an expert at making. And he is particularly good at these challah rolls. It is just a plain challah bread recipe that he simply makes in to rolls. He has been making them for years now and is a bonafide challah making expert.

I can’t remember the last time he actually this recipe into a challah loaf though. Always always always they wind up at rolls and are trotted out at the holidays.

Leftover rolls make the BEST leftover turkey sandwiches by the way. Just sayin.

Challah rolls

One year ago today: Oatmeal butterscotch cookies

Challah Rolls (makes 64 small rolls)
From Nathan 

2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour (2 lbs 4 oz)

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a plastic wrap and let rise for 1 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into 32 smaller rolls (for a totaly of 64 rolls). Roll into balls and place about 1/4 apart on a parchment lined baking sheet. Cover with plastic wrap and let rise about one hour.
Meanwhile preheat oven to 375 degrees F. Beat the remaining egg and brush a generous amount over the rolls. Bake at 375 degrees F for about 20 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour eating.

Challah rolls

Moroccan Beef with Pine Nut Couscous

This is the lost recipe.

Have you ever made something and it was just amazing and then you don’t remember where you found it?

I have several dishes like that and this was one of the worst. I made this years ago for Nathan’s birthday. It simply disappeared.

Moroccan Beef with Pine Nut Couscous

A few weeks ago we were cleaning out a stack of recipes and notes from a cupboard in the kitchen. Papers were placed in several piles- to make for the blog, already on the blog so we can pitch, utter failures never to make again, etc. And somewhere in all those recipes this one resurfaced.

I was SO pleased.

The first time I made it was the story of the dinner that multiplied. I made just a single recipe (and made it with the lamb like the original recipe called for) and somehow it managed to feed a table of, if I recall correctly, twelve.

Moroccan Beef with Pine Nut Couscous

This year knowing I was going to have a crowd I doubled the recipe and used beef since it was significantly cheaper. I was sure there would be leftovers.


Every.single.last.bite. was gone.

And who can blame them? It is utterly delicious. The comment was made around the table a couple of times that we don’t often eat meat spiced like this. What a tasty tasty birthday dinner is was for Nathan.

Lucky boy.

Moroccan Beef with Pine Nut Couscous
One year ago today: Cheddar Scallion Drop Biscuits

Moroccan Beef with Pine Nut Couscous (serves 6-8)
Adapted from Rachel Ray

2 1/2 pounds stew meat
1 rounded tablespoon grill seasoning
2 teaspoons turmeric
2 teaspoons cumin
1 1/2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts
2 cups couscous
4 scallions, chopped

Place beef in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the beef pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil then the beef. Sear the beef and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Simmer for 20-30 minutes more (till the meat is tender) to plump the dates, soften the onions. Remove cover and adjust seasonings.

During the last 5 minutes the beef has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.

Serve beef over couscous in shallow dishes and garnish with chopped scallions.

Moroccan Beef with Pine Nut Couscous

Lentils and Spinach in Masala Sauce

Shut the front door.

I can make curry paste.

Lentils and Spinach in Masala Sauce

I guess I have made curry from scratch before (as in not from a purchased paste or powder). Nathan pointed out you don’t know that though because all the curries on here are yellow curries. I have this delicious green coconut curry I make…. yum.

Lentils and Spinach in Masala Sauce

But to make an honest to goodness curry paste was something else. I still have enough left over in my fridge to whip up another batch of these delicious spicy lentils.

Lentils and Spinach in Masala Sauce

And I know I don’t have to tell you this but lentils are SO good for you. Chocked full of vitamins and fiber and so terribly cheap. If they aren’t part of your diet you should seriously add them. And this recipe is any easy way to do it.

Lentils and Spinach in Masala Sauce

Sure the making the paste is a whole extra step but the flavor is unmatched. Plus you get the satisfaction of enjoying a delicious dish you made. I am contemplating making this paste just to gift to friends and family. Wouldn’t you love to get that as a Christmas present?

Lentils and Spinach in Masala Sauce

One year ago today: Brownie cookies with a salted caramel frosting

Lentils and Spinach in a Masala Sauce (serves 8)
Adapted from Naturally Ella

3 teaspoons cumin seeds
3 teaspoon coriander seeds
2″ piece ginger, peeled and cut into pieces
1 teaspoons red pepper flakes
2 tablespoons smoked paprika
4 teaspoons garam marsala
2 teaspoon salt
4 tablespoons peanut or other nut oil
4 tablespoons tomato paste
2/3 cup packed cilantro leaves

2 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1/2 cup masala paste
1 28 oz can stewed tomatoes
1 can coconut milk
1 1/2 cup red lentils
4-6 cups spinach

To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.

Heat a skillet over medium heat. Add olive oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach. Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.

Lentils and Spinach in Masala Sauce

Rosemary Garlic Focaccia

I am not the bread baker.

I also do not always manage to coordinate my dinners well. Rosemary garlic focaccia with curry? Sure! Sounds like a great idea!

Rosemary and garlic focaccia

You know why we made focaccia? Because it was something I have been wanting to share with you. The conversation the day I made this literally went:

“Naan is on the blog already isn’t it”

“Yeah I think so”

“What should we have with the curry?”



Rosemary and garlic focaccia

Except… I just discovered naan isn’t on here. So now we get to add naan to the list of recipes to share and maybe eat it with lasagna or ravioli. This all makes perfect sense right? Good. I am glad we are on the same page.

And even if it doesn’t I got to have delicious focaccia for dinner. And a delicious curry. And they weren’t awful together.

Perfect lazy Sunday bread baking project. I am fairly new to yeast baking and, as you can see, I didn’t screw this one up at all.

Serve however you wish but this is particularly decadent with a plate of olive oil and balsamic vinegar. Yum.

Rosemary and garlic focaccia

One year ago today: Carrot Cake Cookies

Rosemary Garlic Foccacia (makes one 9 x 13 pan)
From Baking Bites

2 cloves garlic
3 cups bread flour
2 1/2 tsp active dry yeast (.25 oz)
2 tsp sugar
1 tsp salt
2 tbsp olive oil
1 cup water
1 tbsp fresh rosemary, chopped
additional olive oil and coarse salt

Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.

In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes). Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.

Generously grease an 9×13-inch baking pan (or a sheet pan) with 1/4-1/3 cup olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
Cover with a clean dish towel and allow to rise for 30-40 minutes. Preheat oven to 400F.

After rising brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt. Bake for 25-30 minutes until bread is well browned. Place bread on a wire rack to cool for at least 20 minutes before slicing.

Rosemary and garlic focaccia

Broccoli Fritters

I think without broccoli fritters I might have just gone crazy.

My son, God bless him, is SUCH a finicky eater. I know I have complained about this many many times but it is a daily battle so sorry for rehashing it.

Broccoli Fritters

However about 90% of the time he will actually eat these. I started making them when he was pretty tiny and to this day I can get him to eat one or two every time I make them. I used to be able to make up a big batch and he would eat the leftovers. Not the case these days but I will take what I can get.

I keep broccoli on hand at all times now so I can make these. These are the “has he even eaten ANYTHING green in the past week” dinner. Calms a mamas heart to watch him inhale them.

Broccoli Fritters

Does anyone else freak out about what their littles eat as much as I do? I am sure that is the case but it just makes me feel all kinds of crazy sometimes.

A recent dinner he refused the delicious leek and potato soup we made and instead ate crackers and grapes.

Broccoli Fritters

Deep breaths for this mama. I refuse to fight with him about it but it doesn’t mean I worry any less. Mercifully he slept through the night then ate the biggest breakfast ever.

Ps. I should add I no longer use a recipe for these. I throw an egg, flour, and salt in a bowl then add the broccoli and mix. It always comes out great. Here is a great start but trust yourself after the first couple of times and just wing it.

Broccoli Fritters

One year ago today: Roast Pork Loin with Fennel

Broccoli Fritters (serves 2-3 as a main)
Adapted from Smitten Kitchen

8 ounces (1 small-to-medium bundle) fresh broccoli
1 large egg
1/2 cup whole wheat flour
1/3 cup finely cheese of your choice (we love feta, parmessan, cheddar, or mozarella)
1/2 tsp garlic poweder
1/2 teaspoon Kosher salt, plus more to taste
Olive oil for frying

Steam your broccoli until fork tender by bringing a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic powder, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher or a fork, mash the broccoli just a bit. As you mash the broccoli incorporate the rest of the ingredients. I have to mash it fairly fine for Link to eat. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a 2-3 tbs of olive oil. Once the oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve plain or topped with a runny fried egg. Yum.

Broccoli Fritters

Cream of Mushroom Soup

Absolutely positively 100% stuck in a rut.

Does that ever happen to you? The minute the weather turned I wanted to make all my favorite recipes from this little blog. Problem is that then leaves me with nothing to share with you. Nothing new. Same old same old.

Cream of mushroom soup

There were a few attempts at creativity but it was more a clean out the fridge and attempt to call them enchiladas type of creativity. Nothing that would impress you much I am sure.

However we did eek out this soup last week. I was looking for something lighter and not so cream laden. When I actually pureed it up with the immersion blender and tasted it I realized it needed no cream at all. So can I still call it cream of mushroom soup?

Cream of mushroom soup

Eh. Whatever. It’s delicious.

You do have take the time to brown the mushrooms and chanterelles. Color is flavor so don’t rush that step. Otherwise this is a basic throw together on a Sunday afternoon soup. Delicious.

I promise there will be more excitement to come. Lots of things in the works. For now… soup. And lame excuse for enchiladas.

Cream of mushroom soup

One year ago today: Homemade buttermilk ranch

Cream of Mushroom Soup (serves 4-6)
Adapted from

2 teaspoons olive oil
1 tablespoon chopped onion
1/2 teaspoon chopped garlic
1 lb chanterelle mushroom, sliced 3-4 big ones reserved
1 tablespoon flour
2 tablespoons white wine
4-5 cups water
1 tablespoon butter
Sour cream for serving

In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles. Cook until the onions are transparent. Dust with the flour. Add the white wine and water. Stir to combine. Simmer for 30 minutes. Meanwhile tear the leftover mushroom. Melt the butter in a small nonstick pan over medium heat. Add the mushrooms and slowly sautee till a deep rich brown. Check the soup for season and salt and pepper to taste. Serve in prewarmed bowls, and garnish with mushrooms and sour cream.

Cream of mushroom soup

Chanterelle Mushroom Stroganoff

While chanterelles may be expensive they are not too pricey when bought directly from the picker. Even cheaper when you barter away things in your pantry for pounds of these lovelies. Oh how I love my local mama friends…

But can you believe I am running out of ideas? I have a pound and a half in my fridge that need to be used up. They are most likely destined for a cream of mushroom soup this afternoon. Yum.

Chanterelle mushroom stroganoff

This past week I whipped up this quick stroganoff for dinner. Delicious and quick it fits perfectly on any weeknight dinner menu. Seriously. In the time it takes to heat the water and boil the pasta you will have the sauce DONE.

And what a delicious dinner it is. The tomato paste and Worcestershire sauce add a bit of a meatiness and depth. Using sour cream as the thickener gives it a bit of tang and creaminess without all the fat of cream.

Chanterelle mushroom stroganoff

Happily it was with this dish that I learned that my son is a fan of chanterelles. He is such a picky eater so I am sure the next time I serve it to him he wont touch it but at least this time he loved it. I even watched him pick out the mushrooms and eat them first. Before the pasta. That’s a miracle in this house.

I feel like I should apologize for this all these mushroom recipes I am bombarding you with but truth be told I am not sorry. Not one bit. Go get some of these beauties and enjoy them before the season is over!

Chanterelle mushroom stroganoff

One year ago today: Buttermilk cake with blackberries

Chanterelle Mushroom Stroganoff (feeds 6 easily)
Adpated from Skinny Taste

1 tablespoon butter
1/2 chopped onion
2 tbsp unbleached all-purpose flour
2 cups broth (veggie or chicken or beef)
1 tbsp Worcestershire sauce
1 tbs tomato paste
1 lb sliced chanterelles
1/4 tsp rosemary
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup sour cream
12 oz uncooked noodles

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, rosemary, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well.


Chanterelle Mushroom Risotto

Will you forgive me if we don’t chat much today?

Things are busy around here. A birthday party for a soon to be two year old, work, a host of nasty headaches and migraines.

Chanterelle mushroom risotto

Thankfully I am dutifully cooking my way through a lovely batch of chanterelle mushrooms still.

Easy weekenight dinner? Check- risotto plus roasted mushrooms. Gourmet with hardly any effort.

Chanterelle mushroom risotto

Ps. I still love you lots even though our chat was short. I promise we will catch up later this week. Coffee date soon? Yes, please.

Chanterelle mushroom risotto

One year ago today: Homemade Granola

Chanterelle Mushroom Risotto(serves 4-6 depending on if it is a side or entree)
Adapted from the Joy of Cooking

Note: Risotto is not an exact science but is rather based on feel. As stated above taste taste taste then taste some more. Some days your risotto will take 4 cups of chicken stock then the next take 5. Channel your inner chef and trust your instincts.

4 cups chicken broth
3 tablespoons butter
1 finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and pepper
1 lb chanterelle mushrooms chopped or torn
1 tbs olive oil

Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.

Preheat oven to 400 F. Place the mushrooms on a baking sheet and drizzle with oil. Place in the oven for 10-15 minutes until dark brown.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. About 5 minutes before it is finished add the mushrooms and all the pan juices (if any). Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and salt and pepper to taste.

Chanterelle mushroom risotto

Chanterelle Mushroom Tacos

We have talked chanterelles before. In fact I was going to share a very similar sentiment with you today- I LOVE seasonal cooking. It makes me appreciate the very best foods all the more since I can’t have them year round.

This is the earliest I can ever remember having chanterelles. We have had some rain the past few weeks off and on and that apparently has been enough. I love that the first few rains of the fall I get excited because that means mushrooms.

I have always sourced my mushrooms from local hunters. It is so much cheaper than buying them in the store plus I can get them earlier in the season and often they are much better quality and fresher. Plus I love buying direct as much as I can.

Chanterelle Mushroom Tacos

I scored four pounds of these gorgeous mushrooms this past week. I was having a hard time coming up with what to do with them other than just sautee them in butter and eat them straight. Thank goodness for google. I was hunting for a cream of mushroom soup recipe but somehow managed to find this taco recipe instead.

Now just trust me for a minute. I am not a substitute mushrooms for meat sort of person. If the mushrooms are good and can stand on their own great but I am not going to pretend they are meat when they aren’t. We are eating less and less meat around here for so many reasons so the idea of a recipe specifically for mushrooms tacos was appealing.

Chanterelle Mushroom Tacos

So much win. You have no idea.

These mushrooms have a light flavor. They are a bit nutty and a bit meaty. The serrano pepper adds just the slightest suggestion of heat. Please please please trust me when I tell you I was skeptical about the oregano too but just do it. It makes the tacos. Honestly.

We ate them with a good squirt of lime and some cilantro (and although not in these pictures we did add some grated cheese). I made enough for us for dinner planning that we wouldn’t eat it all and my sister and brother in law could have the rest when they came over to watch Little so we could go on a date. We ate so much of it I had to make a second batch. Good thing I had four pounds of mushrooms to start with….

And later this week chanterelle mushroom risotto. Yeah you read that right. Betcha you can’t wait.

Chanterelle Mushroom Tacos

Chanterelle Mushroom Tacos (feeds 2-3)
Adapted from Heidi Swanson

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 white onion, finely chopped
1/2 small serrano chile, finely chopped
2 cloves garlic, finely chopped
Kosher salt
12 ounces chanterelles thinly sliced
1 1/2 teaspoons dried Mexican oregano
8 corn tortillas
1/2 cup grated cheese for your choice (if desired)
1/2 lime
1/4 cup cilantro leaves

Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary. Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas, squeeze a wedge of lime over the mushrooms, and then sprinkle with cilantro and cheese.

Chanterelle Mushroom Tacos

Tomato Bread Bake

We are drowning in tomatoes. I have been a making and freezing sauce as fast as I can and still can’t seem to keep pace.

These are not your average tomatoes. These are peak of the (end) of summer sweet heirloom tomatoes.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I am not bragging about my ability to grow tomatoes. I am fairly incompetent in the garden and we operate on a ignore it policy around here. Somehow ever since we adopted this we don’t care philosophy we have had bumper crop after bumper crop of tomatoes.


Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

The first few big heirlooms were eaten on the back porch sprinkled in salt. They never even made it inside. I have made mozarella from fresh raw milk for a spectacular capresse salad. And as I mentioned earlier I have been making lots and lots of sauce. also I have been on a hunt for recipes that use lots of tomatoes to put these beauties to good use. Thankfully Smitten Kitchen came to the rescue.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I have no idea why she calls this scalloped tomatoes. Well… in all reality if I had made the recipe correctly maybe I would know but I kinda misread an ingredient on the list and wound up with this deliciousness.

I have no idea if the original way is better but I love this .It reminds me of pappa al pomodoro (an italian tomato and bread soup) but it is baked with cheesy goodness. A delicious side to whatever your main entree might be or just a gorgeous light dinner all on its own. You just can’t go wrong.

And believe it or not this is even better as leftover. Incredibly delicious the day of, mindblowingly good the next day.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

One year ago today: Oatmeal cookies your way

Tomato Bread Bake (serves 6 as a main 8-10 as a side)
Adapted from Smitten Kitchen

3 tablespoons olive oil
One loaf French boule in a 1/2-inch dice
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced
1 tablespoon sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 10 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture. Allow to sit for about 5 minutes. Stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan and mozzarella cheese. Bake 30 to 35  minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.