Share a recipe and a story of why it’s so special to you.

Inspired by NPR’s “Taste of Summer“.

Add your response

 

Submitted by Cris Crissman @Cris2B

There are 3 written responses to this assignment.


Hold-Over-the-Sink Tomato Sandwich

Written by Cris Crissman @Cris2B on August 15, 2013 11:21 pm
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Traditional Southern Recipe

1 juicy homegrown tomato (which as the country song says is only one of two things money can’t buy)
2 slices soft, white loaf bread (Merita preferred)
Duke Salad Dressing (no, that’s not mayonnaise)
Salt and pepper to taste

Be sure and spread both slices of bread with salad dressing. Cut thick slices of tomato — as many as you can fit on the bread. Add lots of salt and pepper.
Hold over the sink while you eat because it’s just too juicy and messy to eat any other way.

I buy white bread and Duke’s once a year so I can stroll down memory lane with a tomato sandwich in hand. My father was a truck farmer and no one could grow tomatoes like his.

Contemporary City Version
Today, in a pinch, I will use a chewy, sourdough bread and slather with Air Bunny mayonnaise (you’ve got to try making this eggless mayo — it’s like a science experiment that really works. Amazing to see the milk (of any kind, seriously, I use almond-coconut) thicken into a yummy cream with a little garlic, lemon juice, and oil). Add a few leaves of large-leaf basil and again enjoy eating while standing over the sink.

Did I mention that an heirloom tomato is the most flavorful and juiciest. Cherokee Purple is my favorite and I grow them from seed. They taste better that way.


Gluten-Free Chocolate Cherry Bundt Cake made in the microwave

Written by Rochelle Lockridge (@Rockylou22) on August 15, 2013 1:44 pm
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Gluten-free, Microwaved Chocolate Cherry Bundt Cake
1 hr prep time + overnight in refrigerator

1 tablespoon sugar
1 package Betty Crocker Gluten Free Devil’s Food Cake Mix
1 cup cherry pie filling (non-high fructose corn syrup)
3 eggs
3/4 cup water
1/4 cup vegetable oil
1 tsp almond extract
24oz Plain Greek Yogurt as cake frosting

Generously grease 12-cup microproof bundt-type pan; chill. Sprinkle with 1 tablespoon sugar; shake well to coat.

Mix all remaining ingredients (except yogurt and cherries) on high for 2min. Add the cherries and mix by hand. Pour carefully into prepared pan, making sure the cherries are evenly distributed without removing the grease/sugar coating of your prepared pan.

Cook on 30% power (defrost) for 27-30 minutes, or until cake tests done, rotating if cake is rising unevenly. (DO NOT OVERCOOK!)

Let stand 10 min before inverting onto serving plate to cool. Use a knife to loosen the sides of the cake from the pan before inverting. NOTE: If your cake sticks to the pan in some spots, simply remove the stuck pieces from the pan and place them back on the cake. The moisture from the still cooling cake will often help to attach it back again. And you can work wonders with the thick yogurt frosting to hide just about any imperfection.

When cake is cooled, carefully spread the Greek Yogurt over the entire cake. Take the remaining cherries and use a toothpick to place them in a ring around the top of the cake. Now warm what’s left of the cherry pie filling in the microwave to make it “runny”. Drizzle the cherry liquid over the cherry ring. Pour any remaining pie filling into the hole in the center of the cake.

Cover and let sit in refrigerator overnight. This is very important to create and maintain a moist cake.

I have been on a gluten-free diet since the late 90’s – long before it was mainstream like it is today, and this cake has become a must have and favorite by anyone visiting my house for birthdays. We celebrated my grandson’s 2nd birthday last weekend and of course have lots of pictures celebrating the day and the cake.
[See pictures on blog post at: http://wp.me/p3zfrO-Bi ]


Kids have their own liking.

Written by StefanieJ2 on August 15, 2013 11:13 am
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This recipe is not to meant to be extremely tasty for anyone, who reads this. It is more about the story and that I feel so reminded to the good things of my childhood.

Take some ground meat, about 300g, and add salt, pepper and a 1or 2 chopped onions.
Fry the mixture by reducing it to small pieces with a plastic kitchen utensil until it looks fried but not too dry.
Boil a small package of spaghetti.
Mix the spaghetti, the fried ground meat and half a tube of tomato paste … and that’s it.
You may like adding some paprika or garlic.
Serve with this a green salad.

My hard working dad liked meals like stew and other rather substantial things to eat, but not we children, so my mother had often to cook two different meals. “Spaghetti mit Rüschli” was the kids meal.

I asked my mother, where this recipe is from, but she just got it from her mother. When I talked about favorite meals with a friend whose father came from Italy, he presumed that this must be a kind of Italian pasta. Because he knew a bit about my families history and the mystery around my grandma’s father who was supposed to be Italian, he presumed that this must be the way the recipe came into our family.