If you’re looking for a cosy baked vegetable dish, look no further than Ad Hoc’s Summer vegetable gratin. Seeing as Summer officially ended yesterday I had to hurry up and make this before it was too late. I was able to find all the vegetables, except the yellow squash. I guess yellow squash season is officially over.
I feel the sun starting to set earlier and earlier as we head into August. I love the height of summer with it’s warm summer nights and late sunsets, but I also love knowing that fall is right around the corner. It reminds me that I should enjoy summer produce while I can.
Sometimes I feel like I can exist strictly on cold food in the summer, so I tend to eat a lot of fruit and vegetables out of hand. One of my favourites has to be the tomato. Tomatoes in the summertime taste completely different from their wintertime cousins. Sweeter, juicer, more tomatoey, summer is the perfect time for simple tomato salads.
I have a bunch of recipes bookmarked as “must try,” but with my sporadic memory, I hardly every get around to trying any of them. This simple Marcella Hazan’s tomato sauce with butter and onions has been floating around the blogosphere for a while now, garnering both rave reviews and people claiming it tastes like tomatoes mashed with butter. With reviews like that I had to give this sauce a try.
I’m always guaranteed two things while eating dinner at my in-law’s. 1) I’ll be stuffed with food, but won’t be able to resist one more bite and 2) I’ll get to hear some awesome anecdotes about my mother and father in-law’s lives back in Vietnam. One of my favourites is about my mother-in-law’s green onion corn stand.
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momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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