When I was growing up, Labor Day weekend always marked the beginning of fall.  The air would start to turn cool and crisp in the morning, Read more…

Artichokes are beautiful—and this edible member of the thistle family is thought to be one of the oldest vegetables known to man. Read more…

These pretty potatoes were first served in a restaurant in Sweden (hence the name) and are great to put in the rotation of side dishes that are easy to prepare, can be made in advance and look great with whatever else you are having. Read more…

This is our family’s favorite potato salad and it always makes an appearance for the 4th of July.   It has a lot of ingredients and you can leave some out or add some in and you will still have a great potato salad.  But made this way it has quite a little kick to it—nice as a side dish for a summer barbecue. Read more…

These could also be called Tomatoes à la Nano, or Tomatoes à la Anna, because I learned this recipe from a lovely French woman who cooks just like you would imagine a French woman would cook—beautifully and easily—resulting in simple, delicious food—stylishly presented. There is something deceptively offhand about that accomplished cooking style–watching Anna cook as we sat in the kitchen and chatted while she worked and I watched and took notes—I also noticed that she was careful to taste as she went, adding the ingredients a bit at a time until the flavor was just right.  Since I copied what she did, you can simply put all of this together and you will have a great tasting dish that can be a main course for lunch, or a salad or starter for dinner.  With thanks to Anna.

Tomatoes Stuffed with Tuna and Mascarpone

Makes 12

12 small ripe tomatoes (I used the small ones on the vine)
1 can tuna, packed in oil, drained
1 8-ounce container mascarpone cheese
1 shallot finely minced
1 tablespoon lemon juice
4 tablespoons chives, chopped
1 tablespoon capers, drained and chopped
Kosher salt
Freshly ground black pepper.

Cut off the tops and scoop out the inside pulp and seeds.  Sprinkle the insides of the tomatoes with a bit of kosher salt and turn upside on paper towels to drain while you make the filling.

Mix together the tuna, mascarpone, shallot, lemon juice, chives, capers, salt and pepper.  Stir well, taste and adjust the seasoning if necessary.

Gently pat the insides of the tomatoes dry with paper towels.  Fill with the tuna mixture, garnish with chives and chill well before serving.

For other lovely ways to stuff a tomato, take a look here:

Baked Tomatoes with Mediterranean Ricotta Filling at Lucullian Delights

Julia’s Stuffed Tomatoes Provencal at FoodGal

Avocado Pesto Stuffed Tomatoes at Eat.Drink.Smile

We are a family of potato lovers.  And as such, we are always happy to try new ways of eating them, any kind, during any season.

Here is a nice way to have potatoes when your main course is simple and you’d like to spice up the meal a little bit.  We enjoyed these the other evening with simply grilled pork tenderloin, but they would also be nice with a steak or a sturdy fish.

To cook the potatoes, you can simply steam them (put them in about an inch of simmering water, cover the pan and steam for about 8 minutes or until they are fork tender) or you can roast them.  See my previous post about roasting potatoes here.

Red Potatoes with Sour Cream Sauce

Serves 4

6 cooked and quartered medium red potatoes, or about 12-16 baby red potatoes

¾ cup sour cream
1/3 cup diced red onion
1/3 cup chopped fresh chives,
¼ cup mayonnaise
2 tablespoons horseradish

Combine the sour cream, red onion, chives, mayonnaise and horseradish and stir until well mixed.  Spoon over the hot, cooked potatoes or pass the potatoes and the sauce separately at the table.