“I enjoy cooking with wine, sometimes I even put it in food….”
Hey, it’s Friday! Here is my weekend roundup. Things to cook, read, visit and enjoy this weekend.
Gather Weekly’s Weekend Roundup!
Make thisSunny day tomato dressing ! If you do nothing else this weekend. MAKE THIS DRESSING! Your weekend will be complete, seriously. I’m not kidding. Make a double batch. Slather it on grilled bread- with or without burrata-add it to quinoa or pasta or eat it straight from the jar. Use slicer tomatoes, not cherry tomatoes. I’ve made it with both types, having the tomato flesh exposed to the marinade is key. And whatever you do, once you’ve eaten all the tomatoes, do not discard the marinade. Toss it into salad, into a bloody Mary or drizzle it on scrambled eggs.
Visit Cornerstone Sonoma. Its somewhat recent collaboration with Sunset Magazine has revitalized this Wine Country gem . There is live music, an ice cream cart in the Sunset Test Kitchen and plenty of wine and food options. All ages will appreciate the gardens, download their app for a self-guided tour or book a docent lead tour. Admission is FREE!
It happens most every time I buy a bunch of herbs. I use one tablespoon for a recipe and then the rest is placed in my vegetable bin only to find itself being pushed further and further back until, one day, I notice a not so pleasant odor and discover a slimy, dark mass and wonder how long it’s been there. Sound familiar? Here are my 10 tips for using those herbs so they won’t end up in your compost bin.
It sounds super fancy but it’s really just butter with add-ins. Take a stick of softened butter and add herbs. Re-form using plastic wrap or parchment. Place in refrigerator to harden if you plan to use soon, in the freezer if not. Once firm it can be sliced and added to many dishes or placed on top of a steak, think blue cheese and shallot butter. Having a log of garlic and Italian parsley butter to slather on bread for garlic bread is a last minute wonder, or try one of my favorites. Start with one stick of unsalted butter, add one heaping tablespoon of chopped dill, one heaping tablespoon of minced shallot, a teaspoon of lemon zest, an 1/8 of a teaspoon kosher salt and a squeeze of fresh lemon juice. Pulse in a small food processor or mix by hand.