Blessed are the Cheesemakers: Integration Acres Tomatoes Au Gratin

August and September are the Months of the tomato here where I live. It’s when the tomato-glut occurs when every seller at the Athens Farmer’s Market and every roadside stand and the Chesterhill Produce auction is pushing tomatoes of every type, size, color and flavor. They are everywhere. It’s when I can tomatoes and make […]

Zak Cooks Dinner: Bistecca alla Fiorentina

Warning! If you are a vegetarian, please don’t read this post. It involves the cooking of and devouring of amazingly delicious red meat. There is fire, smoke and meat juice involved. I doubt you’d much appreciate it. (But, for what it’s worth, I served the steak with a huge salad filled with spring veggies and […]

Fettuccini With Caramelized Tomato and Rapini Sauce

You know, I could have left this recipe for next week’s “Meatless Monday,” but I liked it so much and it tasted so good I couldn’t wait that long. This is yet another recipe to come about because I needed something as fat-free as possible and vegetarian to eat so as to not upset my […]

How To Braise A Rabbit: Braised Rabbit With Marsala Wine and Wild Mushrooms

I have to warn you: this post is quite lacking in photographs. This is because as I was braising the rabbit for the Toyota Farm to Table event, half the time I forgot to photograph every step, and the other half of the time when I did remember, I didn’t take as much time as […]

Caramelized Tomatoes

Caramelized tomatoes are a way to take perfectly ripe, absolutely perfect tomatoes and make them even more amazingly delicious. Caramelizing them concentrates the natural flavors of the tomatoes, and the salt, olive oil, seasonings and the sugar you add at the very end just gently enhance their fragrance and taste. Texturally, caramelized tomatoes are soft […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.