Just a heads up: Christmas cookies are coming! I’m trying to figure out what I should bake this year though. I love the process: put on some jazz (Oscar Peterson and Louie Armstrong or John Coltrane) or this Christmas cd from my friend Jen and bake away. I make dozens of cookies, usually about 4-5 kinds and then give them away to friends. Last year I dove into dark chocolate truffle making. That went fairly well for a novice. Anyway, I’ll be back to share my recipes…
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NYC, Long Island, NJ…
Hang in there people of NYC, LI and NJ. My thoughts are with all who were affected. xoxo
Roasted Yellow Zucchini and Baby Eggplant with Tomatoes
I bought some local, bright yellow zucchini and small, lavender eggplants the other day because I was inspired by a cooking show on PBS. Originally, I was going to sauteé them with onion, garlic and fresh tomatoes, but decided upon roasting them and used a can of Muir Glen’s fire roasted diced tomatoes with green chilies. (Those are my go to diced tomatoes for rice, pasta and soup recipes). It was a perfect Sunday meal. I put the roasted veggies over some cooked penne and added a little bit of shaved Pecorino. Bon Appetite!
Roughly chop zucchini, eggplant, half an onion, a couple cloves of garlic and put in a 9×13 baking dish. Add can of diced tomatoes and a drizzle of extra virgin olive oil. Cover with aluminum foil and roast at 400 for about an hour, or until the vegetables are tender.