Sunday, August 26, 2012


Chard, Basil, Heirloom Tomato, New Potatoes.

My take on Giada's Roman Summer Salad

1/3 cup balsamic vinegar

1 cup pitted green and black olives, halved

1/4 cup chopped fresh parsley leaves

3 anchovy fillets, drained and chopped

2 tablespoons capers, rinsed and drained

1 garlic clove, thinly sliced

8 fresh basil leaves, shredded

1/2 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 pound vine-ripened tomatoes (about 3 tomatoes) chopped

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and tomatoes in a salad bowl and toss to combine.
Dress with Olive Oil and Balsamic Vinegar

Saturday, August 25, 2012

Fig Jam

 Fig Jam

1 pound Fresh Figs
1 cup Sugar
1 Lemon, juiced
1 tablespoon Tapioca

1. Blend all in blender until smooth. Simmer until thick. Cool. Refrigerate.
2. Serve over Sour cream butter biscuits.

Sour Cream Butter Biscuits

2 cups self-rising flour
1 cup (2 sticks) butter
1 cup sour cream

1. Cut chilled butter into pats and process with flour in a blender or food processor. add sour cream.
2. Bake @ 450F for 8 - 10 minutes.

Biscuits and Jam