Nothing beats fresh tomato sauce made with your own (or someone else’s) garden tomatoes. The few simple ingredients combine to make a truly delicious and authentic pasta sauce.
This recipe can easily be doubled if you have an abundance of tomatoes, and it freezes really well, so it’s worth making a big batch. Perfect with angel hair, but any favorite pasta can be used.
In Maine finding a good lobster roll is like finding a needle in a haystack. Some places buy some pre-made lobster salad, with a 30 day shelf life, that is pale pink, loaded with cheap quality mayo and then placed on a roll that is not even toasted. The view, the sound of gulls and the sweet smell of the Atlantic helps to elevate the taste of a mediocre lobster roll. Really what is so complex that it eludes so many restaurants in Lobster land?
I feel that the humble hot dog roll is the perfect base and that is what the original creator of a lobster roll had in mind. A good quality commercial hot dog roll and not homemade, that wouldn't give it the proper feel in your anxious hand or the right texture. Freshly cooked, cooled and shucked lobster from a pound and a half lobster. Sounds like a lot? I did mention “perfect” didn’t I?
In a bowl cut up the lobster meat (tail, claws and knuckles) with a handy pair of scissors into medium size chunks, add chopped fresh chives to taste and then add the smallest amount of good quality mayonaise. Remember you can always add more, but it sure is difficult to take it back out.
When I saw that 20-foot-long table covered with plump, brilliant red cherries and velvety soft golden apricots I audibly gasped (hey, I wasn't the only one). Then I turned to Jeff and said something like, "I'm making an apricot and cherry pie when we get home! Or should I make a crumble? Ooh-ooh, I know, how about a cobbler?" See what I mean? Waaay too excited.
We decided on a cobbler. I wasn't sure what I wanted to use for the cobbler top, but I didn't have to search too long. My mom and dad had recently sent me Nick Malgieri's How to Bake
"What?! How could you not have Nick Malgieri's book? I love his book! Well, that's it. Your father and I are going to Border's this weekend to get you one," she said.
What do potato salad, corn-on-the-cob, watermelon, and bean salad all have in common? They're requisite summer cookout foods.
When I was a kid growing up in Rhode Island, it was usually Italian-style pickled bean salad made with green and yellow wax beans and dark red kidney bean. I always ate so much that I inevitably ended up with pickled gray vinegar lips.
Then sometime in the '90's my mom replaced the Italian bean salad with a rich, sweet baked bean dish made with crispy bacon. It was so sugary good, that one year I ate nearly half of it while I was making it for the cookout. Not a good idea.
When we lived in North Carolina, it was either a mushy green bean salad with diced ham (yech) or a crisp black-eyed pea salad similar to succotash (yum).
My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden.
The pineapple adds some nice flavor and makes a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly sliced granny smith apples.