All posts filed under: Tomatoes

New Years Eve Dinner Nosh & Tell Style

I feel like New Years Eve is never as fun as it should be. Like it gets built up so much and then either plans don’t work out or a bar is too crowded, etc. etc. But this year was pretty good, spent with good friends and in my favorite place: home. The only downside: the fact that it was SO FREAKIN’ COLD in Nashville this year! That made for misery during our attempts of getting a cab home. I got to see the guitar drop–a new feature for downtown Nashville this year–and I have to say it was awesome. I vaguely recall a massive multicolored guitar descending over the river front at midnight and I ¬†also remember being way into it (got the pictures to prove it) so I feel confident that it was great. Yes, I did say the guitar drop in Nashville was great, don’t judge me. Another part of New Years Eve that I particularly enjoyed was how I spent my last day of 2009: cooking. Some friends and I decided …

Summer Squash and Heirloom Tomato Gratin

Some of the perks of coming home in the summer is being able to spend time with family and friends, exchanging stories about the year and sleeping inappropriately late. Something else that is a little more than helpful is my burgeoned grocery budget. Hey, I gotta feed the whole family! On Andrea Meyer’s blog, I have been eyeing her Zucchini and Tomato Gratin. She does such a great job of utilizing summer’s freshest ingredients and stuffing them into one big casserole dish. I also appreciate how she doesn’t try to mask the flavors with too much creaminess. Hey, believe me when I tell you- I am not knocking creamy and cheesy potato gratin, but sometimes I just want something lighter, especially when I have to be wearing a bikini in T minus 5 days. Yikes. Summer Squash and Heirloom Tomato Gratin 1 very large heirloom tomato, thinly sliced 1-2 medium size summer squash, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup basil, chopped 3 cloves garlic, minced 1 medium size vidalia onion, chopped 1/2 …

Dabbling in the Kitch – Stuffed Tomatoes

I am very lucky to have a roommate/best friend/co-blogger who is attending classes at the French Culinary Institute this summer. Every Saturday, Whitney comes home with stories of flambeed chicken, animal cheeks, stewed lamb and buttery baked barley. I only wish I could take part in this exciting culinary experience. This past Saturday, Whit came home with stuffed tomatoes from her class. When I first think of a stuffed vegetable, I think of ground meat and rice- a sort of grainy filling in a mushy container. But these were different. The tomatoes were tender and filled to the brim with mouth watering ingredients, none of which were meat or rice. When it came time for me to cook something for today’s blog, I immediately felt the urge to cook those tomatoes; if not for the new and exciting culinary challenge, then purely the volition to just taste those delectable treats again. Stuffed Tomatoes A La Ariel and Whitney 6 medium sized beefsteak tomatoes, drained and hollowed 2 medium vidalia onions, chopped 1 1/2 – 2 …