Happy Holidays

As I sit here in the bakery at 8AM (trying to hold my head up), I am so grateful for all of the things that have happened to me this past year. I will be much more vigilant in the new year about updating my blog. To all of you readers….thank you for all of the support, have a great Holiday season and Happy New Year!

Oven Roasted Ratatouille

With the leftover ingredients from Tomato Fest, I created an easy oven roasted ratatouille. It eez zee eaziest ting to maak.

I eggplant medium sized, unpeeled and chopped into one inch cubes

1 large red onion, cut also into cubes, about 1/2 inch wide

1 red bell pepper and 1 yellow pepper, each cut into slices about 1/2 inch wide

6-7 cloves of garlic, peeled and smashed

1/2 cup olive oil

2-3 tablespoons balsamic vinegar

1/4 cup capers, well rinsed

1/4 cup each chopped flat leaf italian parley and basil

Salt and pepper

Place the eggplant, peppers, onion and garlic in a heavy roasting pan and coat with the olive oil and vinegar. Season well with salt and pepper and place in a preheated 400F oven until the room is fragrant with the smell of garlic!-About 40 minutes.  Stir periodically.  Add the capers after 40 minutes and roast for another 10-15 minutes.  Remove from oven and stir in 1/4 cup chopped Italian parsley and basil.  Serve warm over fish or chicken or cold as a side salad. It eez delicious!

Tomato Festival

We are celebrating the last of the summer tomato crop on Sunday.  The recipes will include:

Eggplant Involtini

Roasted Tomatoes on Bruschetta

Wood fired pizza with Marinara sauce

Vegetarian Stuffed tomatoes with pine nuts and golden raisins

Frozen Gazpacho

Stay tuned…we’ll be cooking all weekend!