We started dinner with another great appetizer courtesy of Nancy Silverton. Her caprese with roasted tomatoes is always a hit around here. The September issue of Bon Appetit featured Silverton's recipe for home made ricotta with oven baked
peperonata. We have a yard full of peppers and though I have made ricotta many times the goal of dinner was to use up ingredients in the fridge and freezer so I spread the pre-made ricotta on garlic rubbed crostini and topped with the pepper stew. I added a little olive oil to the mix and sprinkled the crostini with chopped basil for rave reviews.
Mini potatoes from our garden doused in olive oil and roasted in a hot oven (450º) with rosemary sprigs until they were crisp outside and tender inside. A perfect way to use those tiny potatoes. The steaks were the last of our store from Hearst Ranch. I marinated them in garlic, olive oil and lemon and gave them a turn on the grill.
Oven roasted green beans and grilled squash. I'd never tried roasting the beans before and I will certainly do that again. Tossed in olive oil and salt, after 15 minutes at 425º these were a real treat.
Simple ice cream sundaes for dessert. A couple days ago I put aside a bowl of plums, nectarines and grapes that were a bit past their prime. Today I cut the fruit into small pieces, mixed it with sugar and delicious, flowery
Navarro vineyards Gewurztraminer grape juice and bubbled it down to a loose jam to use as a syrup with pistachio gelato and marsala whipped cream. I served cornmeal thyme cookies on the side.
We started dinner with another great appetizer courtesy of Nancy Silverton. Her caprese with roasted tomatoes is always a hit around here. The September issue of Bon Appetit featured Silverton's recipe for home made ricotta with oven baked peperonata. We have a yard full of peppers and though I have made ricotta many times the goal of dinner was to use up ingredients in the fridge and freezer so I spread the pre-made ricotta on garlic rubbed crostini and topped with the pepper stew. I added a little olive oil to the mix and sprinkled the crostini with chopped basil for rave reviews.
Mini potatoes from our garden doused in olive oil and roasted in a hot oven (450º) with rosemary sprigs until they were crisp outside and tender inside. A perfect way to use those tiny potatoes. The steaks were the last of our store from Hearst Ranch. I marinated them in garlic, olive oil and lemon and gave them a turn on the grill.
Oven roasted green beans and grilled squash. I'd never tried roasting the beans before and I will certainly do that again. Tossed in olive oil and salt, after 15 minutes at 425º these were a real treat.
Simple ice cream sundaes for dessert. A couple days ago I put aside a bowl of plums, nectarines and grapes that were a bit past their prime. Today I cut the fruit into small pieces, mixed it with sugar and delicious, flowery Navarro vineyards Gewurztraminer grape juice and bubbled it down to a loose jam to use as a syrup with pistachio gelato and marsala whipped cream. I served cornmeal thyme cookies on the side.
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