Honestly, what could be better than garden ripe tomatoes. I wait all year to make this salad! I single out the most beautiful tomatoes. I must confess, right now my husband and I eat a tomato sandwich every day for lunch. I won’t even touch a tomato the rest of the year, from late July till late September it is tomatoes, (and corn) for me. This is a simple salad, but a real winner… Continue reading
Author: Heidi
Crispy Fried Zucchini with Tzatziki Sauce
One of my favorite summer vegetables is zucchini. Don’t be surprised if you see several zucchini dishes from me over the next few weeks. I have 5 zucchini plants producing right now and boy are they producing. This is one of my favorite dishes with zucchini. I served it as an appetizer on this occasion because it is so good. The tzatziki sauce with the fried zucchini creates an excellent flavor profile and is great for a meatless meal too… Continue reading
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Raspberry Preserve French Toast Fingers
French toast fingers are something I used to make on special occasions while my kids were growing up. I always tried to make every holiday a magical event. One year on Valentine’s Day my kiddo’s woke up to 50 red, pink and white helium balloons in the dining room. Then they were served peanut butter & jelly filled french toast fingers on china and champagne glasses filled with orange and sparkling juice. Well, my hubby and I are not big on peanut butter and jelly, but we do love raspberry preserves. I used a really good loaf of sourdough from my favorite artisan bakery, Carter’s to give these french toast fingers a little twist… Continue reading
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En Papillote Salmon with Lemon, Tomatoes & Sparkling Wine
En Papillote simply means cooked and served in a paper wrapper. Foil and parchment paper are the best ways to accomplish this poaching technique. I prefer parchment because the end result is a little more dramatic. This is a great way to serve and impress company while keeping cleanup to a minimum. While the entire dish is cooking, you can be enjoying cocktails with your guests! You can make the pouches individually for each guest to receive their own little pouch, or make the entire dish in one large pouch to serve everyone. They can be assembled in advance and refrigerated while you get ready for your guests. When your guests arrive, just pop in the oven… Simple and divine! Continue reading
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Dry Rubbed Roasted Pork Ribs & Barbecue
Slow cooked ribs are a delicacy. I guess I feel that way because they are something you should only eat sometimes. I’ve been experimenting for some time with ribs and I liked these a lot. I really liked the Spanish Hot Smoked Paprika addition. Give them a try and tell me what you think… Continue reading
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Broccoli Cheddar Chowder
Today is MEATLESS MONDAY! We have 25 beautiful broccoli plants in the garden. After they make the initial broccoli head like the one in the grocery store, the plant starts producing little broccoli shoots. Well, I have many, many little broccoli shoots. Since my husband and I love soup, I decided to make a Broccoli Cheddar Chowder for lunch. I like to top mine with a little hot pepper oil from the best hot peppers I have ever had, Pap’s Peppers from Altoona, Pa, (Oh, So Good)! My son was visiting and he and my husband said it was the best broccoli soup they ever had. What a wonderful compliment… Continue reading
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Cocktail Corner: The Happy Heidi
I love a good cocktail whether it is sweet and fruity or as tart as a classic martini. Today however I was in the mood for sweet. I foraged in my freezer and found a frozen strawberry concentrate. It’s nice when you can use things on hand to make a delicious drink! My honey called this one a ‘fruity girly drink‘! It was fruity and sparkling too. I called this drink ‘The Happy Heidi’! Since I recently visited Seneca Lake with my sisters I had several bottles from one of my favorite wineries, J. R. Dill. He makes an excellent sparkling white wine. Just the right amount of dry to sweet ratio. Excellent! I make the trip sometimes just to buy this sparkling delight… Continue reading
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Catering Event: The Menu Completed
For this catering event, Linda and I thought about dishes that could be prepared ahead and cooked on site. Chicken Satay is always a good go to appetizer and a great protein dish that individuals can pluck onto their plates. Linda and I marinated the chicken in a rosemary marinade for 24 hours. By preparing the chicken a day in advance it allowed for time management and serious flavor impact… Continue reading
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Catering Event: What’s On The Menu?
Making these croissant sandwiches together as the Fabulous Fare Sisters was a lot of fun. Easy to assemble with just a little preparation done ahead. Having catered our own events for years, Linda and I know when catering it’s important to make some things that can be made days in advance. Here is how we prepared for these croissant sandwiches in advance… Continue reading
