In my experience, there are very few things that can’t be improved by putting bacon and eggs on them. Pasta. Muffins. Grits. BLTs. The egg turns into a lovely cream sauce, and the bacon is, well, bacon. However, I did know that I was skating on thin ice when I tried this with a burger. Sure, we all know the wonderfulness that bacon adds to the burger experience, but swapping out the ketchup for an over easy egg? Would it work? Could it work? I’m guessing you know the answer.
The first pesto of basil season is like the sun coming up in the morning after a long rainy night. Bright and sparkling and fresh, and you can’t believe you lived through the long cold winter with no fresh pesto. And then your cute little basil patch turns into a forest, and you are making pesto on pesto on pesto until your family is begging for mercy. That’s when you need to get creative with the pesto. That’s when you need to make blue cheese pesto pasta.
Hello, you gorgeous local heirloom tomatoes, you. We’ve been patiently waiting for you all year long. We know we could be eating those cousins of yours in the supermarket, but honestly? They can’t hold a candle to your sweet, rich, local tomato-y goodness. So for this short but wonderful time while you are around, we are going to think up every single way we can to work you into our dinner plans. Such as this quick and wonderful tomato and blue cheese salad!
If you have been reading this blog for a while now, you know that just about everything I have learned about cooking good food I learned from my mama. Her legendary scones and delectable marinated mozzarella are just two of the recipes I’ve shared here over the years, but she also has an uncanny knack for taking something as ordinary as chicken and a few lemons and turning it into a melt in your mouth plate of tender, tangy wonderfulness that has me (once again) asking for the recipe.
Zabaglione! Otherwise known as Sabayon, otherwise known as a whipped, pourable custard made with eggs and sugar and a little Marsala wine, otherwise known as the closest thing to heaven you can have for dessert. It is one of those desserts that you can make in the 15 minutes after supper while folks are chatting around the dinner table, and I promise that when they take that first delectable spoonful they are going to forget just for a minute that chocolate desserts ever existed in the world. It’s that good.
It’s the most wonderful time of the year! Sweet local tomatoes and fields and fields of basil, just waiting for us to toss them into every summer supper we can think of, and I am doing just that. From caprese pastry to tomato basil hummus, I am Doing My Part. But out of all the many recipes I have for tomatoes and basil, my favorite one is that I just think of as summer sauce. Tomatoes, basil, garlic, butter, a teeny bit of cream and a little salt and pepper. Toss it with some pasta and it doesn’t get any more summertime delicious.