Author Topic: I love cooking this time of year  (Read 164 times)

JoFrance

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I love cooking this time of year
« on: July 04, 2018, 02:42:13 pm »
Even though its hot as hell out, I absolutely love all the primo fruits and vegetables you can get now.  I grow my own herbs and usually, I grow at least tomatoes and string beans, but I'm scaled down this year.  The weather has been so up and down and now its so hot.  I didn't plant them.

Still, I can just buy what I need and thats so cool.  Every year, I make a big batch of eggplant parmesan and freeze it so I have  it through October.  The eggplants are good in late July and August.

I make my own tomato sauce with herbs from my garden.  My basil is looking good and Thyme is just stupendous.  I don't have oregano yet. 

I haven't looked at the grape vines we have in the backyard, but they absolutely love this weather.  The deer usually eat them, I just get a couple.

My flowers also love this weather.  I read that you have Wisteria in another post, unix.  They are just gorgeous.

When the weather cools down a bit this weekend, I'm getting an oregano and sage plant.  I hope they have it and Morning Glories.  Wow, they are the greatest to see in the early morning.

unix

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Re: I love cooking this time of year
« Reply #1 on: July 06, 2018, 03:25:27 pm »
someone cooked burgers for me. They came out lovely.

I gifted them a Maglite.

Nice 4th of July gift.

Brawndo. It's got what plants crave.

The Gorn

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Re: I love cooking this time of year
« Reply #2 on: July 06, 2018, 06:16:03 pm »
Fresh, vine ripened tomatoes this time of year are a special treat. Fragrant flavor, bursting with "stuff" that shipment and refrigeration kills off.

Our mainstays for salads are little gold colored cherry tomatoes. They always produce abundantly and because the cherry sized tomatoes ripen so quickly, there's no time for bugs and slugs to get at them.

I have two basil plants and basil here always does exceptionally well in the summer. A small plant turns into a monster by labor day. I use a lot of basil on homemade pizzas as a post-oven topping.

Do you make pesto from the basil, Jo? I've honestly never had it but it always sounded interesting.

Basil, pine nuts, olive oil, garlic (maybe), and seasoning, so go the recipes I've seen, blended. I've never bought pine nuts. They are expensive little buggers.

Also, I love rosemary, and most of the time rosemary does very well here. Rosemary is very hardy and survives well into winter, and I love using sprigs of it under the skin of Thanksgiving turkey.
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JoFrance

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Re: I love cooking this time of year
« Reply #3 on: July 07, 2018, 03:30:46 pm »
I love tomatoes this time of year.  I didn't grow them though because our weather has been either too hot or cold.

I always had some tomato plants, but the ones that did the best were the cherry tomato plants.  They didn't get attacked by the wildlife.

I have two basil plants and I use them in tomato sauce.  I've never made pesto and don't like pine nuts.  The recipe I have for pesto  uses walnuts.  Still, I never had the desire.

I make rosemary potatoes.  I roast them in the oven with rosemary and garlic pieces at 400 degrees for about 40 minutes.  The potatoes are cut into wedges and drizzled in olive oil.

The odd weather has spurred growth in my grape vines.  They are out of control and growing over everything.  I looked at them tonight and there are a lot of green grapes.  I'll have to wait all summer for them and then boom, the deer eat them.  This year though, it looks like I might get something too.  Many of the vines are growing higher then the deer can reach.



 

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Re: I love cooking this time of year
« Reply #4 on: July 07, 2018, 04:20:36 pm »
I make rosemary potatoes.  I roast them in the oven with rosemary and garlic pieces at 400 degrees for about 40 minutes.  The potatoes are cut into wedges and drizzled in olive oil.

Same here! I love that combination too, esp with red potatoes. Also the small expensive baby heirloom tomatoes that come in a small mesh bag are the bomb.

I boil the small potatoes until they test soft, then dump the water and roll them around in the hot pan to cook off the free water. Then I add garlic, olive oil, and herbs from the garden like rosemary and tyme, and sizzle the potatoes rolling them in the mixture for a couple of minutes. These potatoes are not only great freshly made but are ideal for the leftovers to make home fries from the next day.

I'm a garlic addict, BTW. I have an Oxo garlic press, the only one I've owned that it does not seem possible for me to destroy by simply pressing garlic cloves with it. :P
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JoFrance

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Re: I love cooking this time of year
« Reply #5 on: July 08, 2018, 01:22:39 pm »
I never tried those baby heirloom potatoes.  That sounds really good.  I don't boil my potatoes, I just cook them in wedges like oven fries.  I like garlic too, but not too much where its overpowering. 

I love making pork tenderloin with a sage, garlic and sherry cream sauce.  It is so good.  Sage is very strong, so you only need a couple of leaves.  I brown 1/2 lb. of tenderloin in a little bit of vegetable oil and chopped garlic.   Then I transfer it to a baking dish and cook for about 40 minutes on 325 in the oven.  To make the cream sauce, I pour half & half in the pan and scrape up the brown bits, then add a little bit of cooking sherry.  When the meat is done, I slice it and pour some of the sauce over the top.  I don't make a lot of sauce, but only a little is needed.  Its very rich.

Its a great dinner for two.