Some stuff we had fun coocking
Some stuff we had fun coocking
So this happened… Imagine the next day possibilities..
We had lunch, loved the photos, so while not even close to being a sandwich, here we go anyway for inspiration.
We will let the picture be the recipe.
Fresh Tomato and Caramelized Onions on a Cracker, ingredients are exactly what they sound like…
Our friends made Lamb Sliders. The key to having just 3-4 ingredients is to make sure they are TOP quality.
Sometimes we also make desserts.. Here is an assortment…
Also known as the ‘do it yourself’ sandwich…
Tomato.Avocado.Salt.Pepper.Drip of white truffle oil. Toasted bread. Summer. Enjoy
A fun day was had by all…
Again, we didn’t get to write the recipe down, but these are basically garden-fresh radishes with olive oil, a little black truffle oil, salt, pepper, and lightly buttered bread.
Oh my, we haven’t posted for years… We finally got this site resurrected from the dead, and while we didn’t have time to write down the recipe, here is some inspiration. This is a poki-tuna sandwich, which is Poki Tuna from Costco, spiced up with a little sriracha sauce and toppings.
We recently got invited to a birthday party, where everyone had to bring ‘art’ appetizers or desserts. We decided to make Lavash, it’s a recipe we make regularly, it tastes great, and the catered food at the event was middle eastern, so it was perfect. We thought a huge cracker could serve as a perfect canvas for art.
Lavash Recipe: Click here
So, we bought a couple of templates, one of fall leaves, and one of Yoda. Wendie printed a black-and-white image of Bob Marley, and cut it into a template as well. And then, off the the ovens.
When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.
Last year, we decided to take our love for that most delicious, transcendental of summer vegetables to new heights. We built a 100 square foot, raised redwood garden bed to be the incubator and home for our tomato seedlings. If you’ve ever grown a tomato yourself, watching it’s transformation from a tiny seedling to a jungle of branches and fruits and waited with near-indecent anticipation for that first succulent, juicy fruit to be ready; and then taken the first bite of a fresh-off-the-vine tomato (washing optional)), you can understand our passion (and perhaps financially irrational act. After all, financially speaking, the breakeven point for that garden bed will be about 20 years, but it will be twenty years of tomato indulgence. I think eating a home-grown tomato under the summer sun, it’s juice and seeds running down your face, should be a pleasure enjoyed by everyone. It is the simplest and most sublime of culinary pleasures and puts to shame those red imposters to tomato-ness that you find in your local grocery store. I’m not saying I hear the Hallelujah Chorus when I take that first bite, but I have heard faint strains of Puccini (I swear)