“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. In a 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!
10 ThingsTo Do With Herbs so you don’t end up tossing them after using only a portion in a recipe!
It happens almost 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.
2 days agoby gatherweeklymarket haul • all the fall feels with a touch of summer • watch my stories for scenes from the farmers’ market
3 weeks agoby gatherweeklyFeijoa • aka pineapple guava • these egg shaped fruits native to Brazil are in season right now • the skins are edible however I prefer to cut in half and scoop out the flesh • eat like that or add to a tropical smoothie • a little gritty like a pear it has hints of pineapple, guava (duh!) banana & strawberry
5 hours agoby gatherweeklyfeijoa aka pineapple guava • these egg-shaped fruits are in season right now • just cut in half and scoop out the fruity pulp • eat as is or add to smoothies #feijoas
3 days agoby gatherweeklythis drunken pear gingerbread cake by Sarah of @bromabakery is stunning and would be a great addition to any fall dessert table
6 days agoby gatherweekly• Thinking of all those affected by the fires in Northern California • so much love shining down in so many ways • love this community • #napaworkshop2017