Tomatoes: get ’em while you can…

This morning I drove my daughter to school in the gentle rain, a smile on my face.  Drivers next to me scowled in their cars—miserable, and muttering under their breath.  Or so it seemed, in my reverie.  Traffic creeped along, hesitant, as if this was our collective first experience with a bit of wet pavement—something threatening to no one but a blue-sky-loving Californian.  Rain!  After how many months of perfectly pristine, neat-as-a-pin cloudless skies?  Nothing but sun lined up, single-file, day after day after endless day.  Too many for this Midwestern gal.  Call me a curmudgeon for saying so, but I’m ready for something different.  For foggy, cool mornings that beg us to pull on a woolly sweater and cozy slippers (and linger with a cup of coffee).  For soft raindrops on the roof that sing us to sleep at night, and coax us inside on weekends to play board games together and sip hot cocoa.  The few bursts of orange and yellow dressed branches along the road are appreciated too.

Continue reading

Spiced Tomato Soup with Cilantro

This vibrant soup is loaded with sweet, vine-ripened tomatoes.  Cook up a pot when the garden is laden with scarlet fruit—so many you can cut up six cups worth, and still have a few to spare.  Or make a trip to the farmers’ market in early fall, before the last of summer’s jewels are gone for good (at least until next year).  If you don’t have that many fresh tomatoes, substitute a larger amount of canned.  The flavor won’t suffer, even if the broth isn’t quite as sweet.

Continue reading

Escarole Soup with White Beans

An entire head of curly-leaved escarole goes into this pot.  The slightly bitter flavor of these winter-loving greens compliments creamy Italian beans.  If you have a hard Parmesan rind left after the cheese has been grated away, don’t toss it out, throw it into the pot.  It’s an old trick that add lots of deep flavor.  Be sure to fish it out before serving though, or someone will receive a gooey surprise.

If you cook your own beans rather than using canned, save the cooking liquid and substitute some for the broth.

Freeze leftover soup in plastic containers for a quick dinner or lunchbox choice.

Continue reading

Dadi’s Fall Chutney

This week my in-laws (known in Hindi as Dadi and Dada to our teenage girls) join us in the kitchen.  It’s always a treat to welcome more cooks into the action especially those that bring love and laughter, along with creative, tasty ideas.  There’s plenty of elbow room for all, along with knives and cutting boards. Great meals are guaranteed.

Continue reading

Maple-glazed Roast Squash with Garam Masala

This dish is inspired by a traditional Indian pumpkin preparation in which the vegetable is sautéed with spices then lightly sweetened with sugar.  In this Indo-American version cubed squash is sprinkled with fragrant garam masala (a ground spice blend that includes cinnamon, cloves, cumin and cardamom) and roasted in the oven.  Before serving it’s drizzled with maple syrup and a squeeze of fresh lemon juice.

Continue reading