Dare I say that we needed the recent rain?  It is hard to imagine after the summer we endured that the ground is dry.  Just a few thoughts as we stroll through fall:

·         Today is a good day to reflect on what you really, really liked or didn’t about your garden.

·         Can’t get gardening out of your system even in winter?  Plant a windowsill garden and impress your friends with fresh seasonings all winter long.  Try Oregano, Thyme, Parsley and Sage in small individual pots, or even in one large pot.  Place the pots in a bright sunny window or under artificial light (that includes any herbs you’ve moving from outside).  Water thoroughly until the water fills the saucer then pour off the excess.  Small pots and young plants need watering more frequently; larger pots can go a week or more.  

·         Go ahead:  pick green tomatoes. Enjoy them fried or ripen them indoors at 60-65’. 

·         Do not fertilize your roses now.  Stop deadheading.  Allow rose hips to form and plants to harden off for winter.

·         Remember to remove stakes and supports from your flower beds.  Clean before storing.

·         Clean your recent pumpkin purchase by dipping  the pumpkin in a solution of four teaspoons of bleach per one gallon of water.  Allow the pumpkin to dry and cure at room temperature for one week.  Create your own masterpiece.  Store in a cool place and with some luck the pumpkin should last two months.

·         Want winter interest?  Standing stems, flower heads and seedpods will do the trick. Hosta flowers even attract birds.

·         Purchase sand, not salt for deicing. 

Prep: 20 minutes
Cook: 40 minutes
Makes 4-6 servings

• 1 cup chopped onion (1 large)
• 1/2 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/3 cup water
• 2 tablespoons snipped fresh parsley
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces dried spaghetti or linguine
• Finely shredded Parmesan cheese (optional)

1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
4. Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.
5. Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.
6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.

To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.

**Personal Review: No Review Yet**

Serves 6

• 1/4 cup olive oil
• 2 large onions, chopped
• 1 cup chopped celery
• 3 garlic cloves, minced
• 3 lb venison burger
• 1 qt tomatoes
• 1 3/4 cup beef broth
• 6 oz tomato paste
• salt
• 4 tsp cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp allspice
• 2 cans Mexican chili beans

1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
3. Add beans, heat through.

**Personal Review: No Review Yet**

SKŁADNIKI (na 6 dużych kwadratów) :

- ciasto na pizze :

200g mąki pszennej typu ''0'',

150g mąki pszennej typu ''00'',

150g mąki ''MANITOBA'' (skład mąki ''manitoba'' : mąka pszenna typu ''0'', mąka pszenna typu ''00'', mąka chmielowa lub ekstrat z chmielu, witamina ''C''),

260ml ciepłej wody,

25g drożdży,

2 łyżki oliwy,

2 łyżeczki cukru,

sól.

- nadzienie :

5 średnich ziemniaków,

250ml koncentratu pomidorowego (najlepiej ''polpy'' pomidorowej lub soku pomidorowego),

kilka plastrów ''prosciutto crudo'' lub szynki,

2 kulki mozarella,

duża cebula,

oliwa,

olej (do smażenia frytek),

rozmaryn,

oregano,

sól,

pieprz.

WYKONANIE :

-ciasto :

Drożdże rozpuścić w 4 łyżkach letniej wody, ''suche'' składniki wymieszać ze sobą, wysypać na stolnicę dodać resztę składników i wyrobić dobrze ciasto.

Wyrobione ciasto odstawić pod przykryciem w ciepłe miejsce na minimum 3 godzinki.

Po 3 godzinkach ciasto jest dobrze wyrośnięte i gotowe na nasz spód.

- nadzienie :

W pierwszej kolejności, jest to ważne (!) koncentrat (polpę, sok) pomidorowy mieszamy z oregano, solą, pieprzem oraz łyżką oliwy, mieszamy i odstawiamy niech się przejdzie swoimi smakami.

Cebulę kroimy w krążki i smażymy na oliwie lub oleju, po usmażeniu nie zostawiamy na patelni, ponieważ tak wchłonie za dużo tłuszczu i nie będzie zbyt smaczna.

Ziemniaki obieramy, myjemy i kroimy na cienkie krążki i wstawiamy do piekarnika osolone i wyłożone na papierze do pieczenia przez 10min. Można także  je ugotować, ale nie rozgotować. Dla wielbicieli frytek (ja również się do nich zaliczam :) ), kroimy na frytki i smażymy w głębokim oleju.

Wszytko już mamy przygotowane, pozostało ponakładanie składników.

Ciasto na pizze rozwałkować i wyłożyć na największą formę, bez uprzedniego smarowania czymkolwiek, nie zostawiać ponownie ciasta do wyrośnięcia.

Na pizze wylewamy wcześniej przygotowany koncentrat pomidorowy i kolejno nakładamy mozarellę, cebulę, prosciutto (szynkę), ostatnią warstwą są podpieczone ziemniaki lub/i frytki. Pozostało nam skropić ziemniaki oliwą i obsypać rozmarynem i doprawić solą i pieprzem do smaku.

Pieczemy w temp. 200 stopni przez 25 minut.

One of the recipes we still make today, and have memorized, from that book is what the book lists as "Tomato Sauce". I've adapted it a little for our tastes.

We sometimes add half a jar of prepared spaghetti sauce to this recipe to thicken it up if it is thin.

We use this sauce as a topping on pasta and pizza as well as for lasagna and baked tortellini.

• ½ onion, chopped
• 1 clove garlic
• 2 T. olive oil
• 1 small carrot, grated (optional -- I rarely include this anymore, but it is for sweetness)
• 2 T. or more chopped sweet red pepper (the original recipe calls for green pepper, but we are not fans of green pepper)
• 1 bay leaf, broken in two bits
• ½ t. oregano, dried or 1 t. fresh (although I usually just use about 1 T. italian spices -- from Penzey's of course -- instead of the oregano, thyme and basil)
• ½ t. thyme or 1 T fresh (see note above)
• 1 t. basil or 2 T. fresh, chopped (see note above)
• 2 T. chopped parsley (I rarely have parsley, so don't use it much -- but if you do use it, use flat leaf, Italian parsley instead of the curly kind)
• 2 c tomatoes, coarsely chopped (I usually use a large can of diced tomatoes, but fresh Italian plum is really best)
• 1 t. salt
• freshly ground pepper -- a few turns of the grinder will do
• a few shakes of crushed red pepper if you'd like it spicy

Saute onion, sweet red pepper, and garlic clove in oil until onion is soft. Crush garlic with a fork. Add carrot (if desired), bay leaf and herbs. Stir well.

Add tomatoes and seasonings. Simmer 15 minutes or more. Remove bay leaf before serving (or not -- we always say that whomever finds the bay leaf is the winner).

This makes about 3 cups of sauce. You can thin it with vegetable broth, but I rarely do. If you don't like chunks in your sauce, you can process the sauce in a food processor or blender.

I love how he manhandles my watermelons and delicately plucks my strawberries. The cherries he drops into my hand, so succulent! Cucumbers, corn, carrots, celery, and eggplants! Many small mushrooms of all kinds and some quite large ones with a sweet flavor and a salty tang.

Red tomatoes, pressed together until they explode pulp to be simmered. He strokes the basil with tenderness as he brings it close to savor the scent. What magic he does with my oreganos, you would like to know! But it’s our secret. Oh. He clutches at my pomegranates with a thirst in his eyes. My avocados soften in the heat forged by his skilled hands.

Rhubarb! Oh, his rhubarb pie makes me melt with candied delight.

10 personer

1 skive italiensk landbrød eller daggammel loff til hver

God olivenolje

10 gode smakfulle tomater

4-5 hvitløkskløfter

14-16 blader av frisk basilikum

2 klyper tørket oregano

2 klyper maldon salt

Fjern skallet på tomatene. Skjær et kryss i tomatene og dypp dem noen sekunder i kokende vann. Skinne er da lett å fjerne. Del tomaten i 2 og ta ut saften og innholdet. Skjær tomatkjøttet i terninger, bland med 1 fedd finhakket hvitløk, finsnittet fersk basilikum og et par klyper salt og oregano.

La hvile i en time.

Rist skiven med brød. Gni med en delt hvitløkbåt drypp over litt god olje og legg på tomatfyll.

Alternativt kan man gni brødet inn med hvitløk og dryppe med olje og legge på tomatfyll for så å legge skivene på grillen eller i ovnen i noen minutter.

Figli il senso italiano (hovedrett)

4-5 personer

1,5 kg lammelår i skiver

1 kg poteter

6 ss olivenolje

1 ts oregano

2 bokser plommetomater hele

2 kvister rosmarin

3 ss hakket persille

3 fedd hvitløk

1 neve oppbløtt tørket steinsopp

1 neve oppbløtt soltørrede tomater

Saften av ½ sitron

2 never med revet parmesan

½ ts grovmalt sort pepper

Start med å koke opp 3dl vann og legg tørket sopp og tomat i bløtt.

Skrell potetene og del i båter.

Brun lammekjøttet i olje.

Finhakk hvitløk og rosmarin

Plommetomatene hakkes i biter

Legg kjøtt og poteter i en vid panne med lokk, ev langpanne som kan dekkes med aluminiumsfolie.

Ha de kuttede avrente hermetiske plommetomatene og bløtlagte steinsopp og soltørrede tomater over i en bolle. Bland i hakket rosmarin, hvitløk, oregano og persille, samt resten av oljen.

Blandingen slås over kjøttet. Saften fra en ½ sitron dryppes over og 2 never parmesan drysses over til slutt.

Ha på lokk eller folie. Bakes i oven på 200 grader i 2 timer.

Server med godt brød, salt og olje.

Fragole al vino bianco (dessert)

4 personer

2 ½ dl tørr hvitvin

2 ss sukker

2 strimler økologiske sitronskall

500 g jordbær

Rens bærene for hamser, del i 4 eller i skiver hvis bærene er store.        

Bland vin, sukker og sitronskall i en bolle. Rør til sukkeret er oppløst.

Tilsett bærene og rør godt. Dekk til og sett i kjøleskap i min 1 time.

Vend på bærene av og til.

Server i lave glasskåler eller stetteglass.

Oregano- och paprikabiffar, 4 portioner

500-700 g nötfärs 10 %, 1 röd paprika, 1 gul lök, 2 msk tomatpuré, 1 tsk oregano, salt, peppar

Gör så här:

Hacka löken och paprikan väldigt smått och fint , gärna i matberedare. Blanda ihop det med färs, tomatpuré, oregano, salt och peppar. Forma till biffar och stek dem i lite matfett på vardera sidan. Servera det med jasminris eller potatis till.

Oregano-och paprikabiffar

Fyllning: 150-200 g strimlad falukorv,  2 1/2 dl riven ost, 1-2 dl ketchup, 1 burk (200 g) skivade champinjoner, 1 msk oregano, salt, peppar

Gör så här:

Smula jästen i en bunke och rör ut den med fingervarmt vatten. Tillsätt olja, salt och mjöl och arbeta ihop till en deg. Knåda degen och jäs den övertäckt 30 minuter. Dela degen i 8 lika stora bitar. Rulla till bullar och kavla ut till tunna runda bottnar. Lägg dem på plåtar med bakplåtspapper. Bred ketchup, men lämna en kant runt om. Lägg sedan på 2/3 av osten, falukorvstrimlorna och champinjonerna. Strö över oregano och resten av osten. Salta och peppra lätt. Grädda i mitten av ugnen 10-15 minuter.

SKŁADNIKI :

350g mąki razowej (integrale),

350g mąki pszennej typ ''0'' lub ''00'',

200ml wody,

garść pokrojonych suszonych pomidorów,

garstkę suszonego oregano,

5g suszonych drożdży,

łyżeczka soli,

łyżeczka fruktozy lub cukru,

białko do posmarowania (niekoniecznie),

papier do pieczenia,

masło do wysmarowania formy.

WYKONANIE :

Suszone pomidory pociąć na małe części i wymieszać z ''suchymi'' składnikami (mąką razową, pszenną, solą, cukrem) i oregano.

Dodajemy rozpuszczone w letniej wodzie suche drożdże oraz wodę  i wyrabiamy ręcznie 10min, aby powstało gładkie ciasto.

Odstawiamy na 2godz w ciepłe miejsce i czekamy aż nam urośnie. :)

Po 2 godzinkach :

Formę smarujemy masłem i wykładamy papierem do pieczenia. Nadajemy kształt chlebkowi i smarujemy roztrzepanym białkiem.

Pieczemy w temp. 180 stopni przez 30-35min.

W trakcie pieczenia wydobywa się piękny zapach jakby pizzy. ;)

Polecam! :)

2 portioner mäktiga crêpes:

6 ägg
1 dl keso
1 liten burk champinjoner
1 liten burk kantareller (naturligtvis går det jättebra och blir ännu bättre med färsk svamp)
10-talet skivor gul ost
Oregano
Vitlök
Salt och peppar
Smör att steka i

Gör såhär:

Knäck äggen i en skål, häll i keso och vispa runt till en jämn smet. Salta och peppra lite.

Smält smör i en stekpanna på medelvärme och häll i hälften av smeten. Låt stekas tills den är tillagad hela vägen igenom och har en lagom stekyta. Vänd och stek till jämn färg och lägg upp pannkakan på en tallrik. Upprepa med resten av smeten. Knepet är tålamod och ganska låg värme så att ytan inte blir bränd med smeten tillagad.

Smält lite mer smör i stekpannan och stek svampen med vitlök och kryddor tills svampen knäpper och börjar få färg. Fördela svampen på de två crêpsen och fördela osten på den varma svampen. Rulla ihop crêpen, dela diagonalt och servera gärna med en grönsallad.

(Källa: Raringens eget hopkok)

Yesterday I pulled out the ingredients for my favorite Crock Pot / Slow Cooker Ratatouille recipe which I have loosely based on the link recipe from Recipezaar.

This time I decided to roast them first.  I used

1 Eggplant

2 Zucchini

3 Roma Tomatoes

1 Red Onion

1 Red Capsicum / Bell Pepper

I covered two oven trays in foil.

Preheated the oven to 250C.

Drizzled a little olive oil on the foil wrapped trays and sprinkled some oregano onto the oil.

Then I sliced up the veggies so that I could layer them in my mini (1.5L) crock pot / slow cooker.

I put the veggies on the trays.

And then I roasted them for about 30 minutes in the 250C oven. I might have cooked them for a little longer but we had an issue with PreSchool so I just turned the oven off and left the veggies in there as I ran out the door.

When I got home 2 hours later they look like this

I layered the veggies into my Crock Pot / slow cooker as per the recipe
Onion
Eggplant
Zucchini
bit of ground garlic
Red Capsicum/ Bell Pepper
Tomato

I got two layers of each.

Also I didn't bother with additional sauce, tomato paste or Olive Oil because the veggies had Olive Oil from the roasting in the oven.

It fitted just perfectly into my Mini (1.5L) Crock Pot / slow cooker.

I ground some black pepper on the top and let it cook for 4 hours on high.

The Verdict - This came out delicious. Enough to serve two (hubby and I) perfectly. The only thing I'd do next time is pat the veggies down with a paper towel after roasting them because there was little too much oil for my liking. The girls had toasted cheese sandwiches and apple slices for dinner they were not interested in trying the Ratatouille.

Or...Lasagna Sauce!

Oh hell, it's Heavy Red Sauce. Use it on anything you like.

The Recipe:
Heavy Red Sauce

1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
4 tbsp olive oil
1 tbsp minced garlic
1/2 tbsp basil
1/2 tbsp oregano
1 tsp marjoram
1 tsp garlic powder
1 tsp onion salt
1/2 tsp salt
1/2 tsp pepper

Do This

In a medium-large saucepan, stir together crushed tomatoes and tomato paste. Turn the burner to medium heat, and stir the mixture occasionally until it starts to bubble.
Turn the heat down to low, and stir in olive oil, minced garlic, basil, oregano, marjoram, garlic powder (yes, more garlic...I ran out of the minced kind and felt like it just needed some more), onion salt, salt, and pepper. Continue heating the sauce (on low, so you don't have a big saucy mess all over the stove) for about 5 more minutes.
Use as a pizza sauce, lasagna sauce, or heavy pasta sauce. Or in anything else requiring a tomato sauce. I won't judge.

This recipe makes more than enough sauce for you to try it out on a pizza, lasagna, and pasta. It's a basic, mild (compared to my arrabbiata sauce, that is...it's still flavorful) tomato sauce, and it's pretty versatile. Decide your favorite use, and tell me about it!

[photos coming soon...I put the container of sauce in the freezer and it's very un-photogenic at the moment]

Aloe Vera

Plantare. Planta aloe vera are de nevoie de pamant nisipos. Se sadeste in pamant doar dupa aparitia radacinilor.

Ingrijire. Ii place lumina, aerul si udarea abundenta, dar nu excesiva! Iarna, aloe vera trebuie tinuta in camere racoroase, cu 8-10 grade Celsius, si luminoase.

Folosire si pastrare. Se foloseste toata partea aeriana, adica cea de deasupra pamantului. Coaja de aloe vera este buna ca laxativ, iar pulpa... are un catalog de imbunatatiri.

Beneficii. Pulpa sau sucul proaspat al fructului intareste sistemul imunitar, antiinflamator natural, regenereaza tesuturile, vindeca rani infectate, arsuri, ulceratii, calmeaza durerile de dinti, inlatura inflamatiile gingiilor, previne artrita, este analgezic si antileucemic.

Suc de aloe: Frunzele de aloe (mai mari de 2 ani) se spala cu apa fierbinte, se taie bucati mici, se dau prin masina de tocat, apoi se storc. Sucul obtinut e un medicament universal.

Maghiranul

Plantare. Maghiranul se planteaza in ghiveci, intr-un amestec de turba, pamant de gradina si nisip. In jurul tufei, se presara un strat fin de pietris.

Ingrijire. Planta este sensibila la frig si toamna trebuie mutata in casa. Solul ei trebuie sa fie mereu afanat si umezit.

Folosire si pastrare. De la maghiran se folosesc frunzele, verzi sau uscate. Pentru a le pastra aroma mai multa vreme, tine-le in ulei de masline.

Beneficii. Aceasta planta calmeaza durerile de stomac, ajuta digestia, creste pofta de mancare si produce somnolenta (in doze mari). In plus, este antidepresiv, bun pentru cei cu probleme de circulatie.

Ceai impotriva gripei: La o cana de apa clocotita, se adauga o lingurita de frunze de maghiran maruntite si un varf de cutit de ardei iute. Se bea fierbinte, cu miere.

Menta

Plantare. Menta are nevoie de mult soare si de un sol nisipos.

Ingrijire. Pamantul trebuie sa fie mereu afanat si apa sa nu balteasca in jurul tulpinii.

Folosire si pastrare. De la menta se folosesc frunzele, florile si tulpina, care se pastreaza dupa uscare in saculeti de panza sau de hartie.

Beneficii. Menta are proprietati calmante, cicatrizante si dezinfectante; este buna in tulburari gastrointestinale, ajuta la functionarea ficatului si calmeaza indigestiile si starile de voma; este recomandata in raceli, astm si bronsite.

Iaurt cu menta: La un pahar de iaurt se adauga 2-3 frunze de menta verzi, taiate marunt, 2 catei de usturoi taiati si zeama de lamaie. Se adauga sare si piper, ulei de masline si un praf de oregano ori cimbru.

Sursa: femeia.ro

I almost followed the recipe exact except I made 2 steaks instead of 4, as the recipe calls (you know R was sad) and I did not use oregano cause one time? I put oil of oregano on my tongue? and I gagged for 10 minutes and couldn't eat pizza for 3 years. I should also say, before cree comes to my house and beats me with a heirloom tomato from her garden, I typed her recipe below in a much less professional and flowery way cause I'm lazy. Just didn't want you think cree is as crass and unspecific as me. Her writing is soft and cookbooky, just as you would imagine.

Risotto and Strip Steak Scattered with Olives, Parsely, Pine Nuts, Lemon Peel, and Parmesan

Risotto first cause that takes the longest.

1 cup of italian arborio rice
2 tbl unsalted butter
2 tbs of chicken juices (I didn't use this cause I wasn't about to roast a chicken to get its juices. I just used a bit of chicken stock here, I'm sure it woulda been dope though.)
1/2 tsp of salt
2 1/2 - 3 cups of chicken stock at room temp (I'm haven't fully jumped on the organic bandwagon yet - lemme get some chairs in my kitchen that aren't plastic first. But, what I always do is buy products from chickens that are free range only. To me, it's worth it.)
1 tbs freshly grated parmigiano-reggiano, plus more for garnish
2 tbs of your best olive oil
fresh black pepper

In a heavy pot, combine the rice and butter over medium heat. Stir constantly for 2 to 3 minutes until the rice is coated with the butter. Add the chicken juices (or stock) and salt, still stirring. Once it's hot, add 1 cup of your chicken stock. Stir more, scraping the bottom as you go.

Reduce your heat to low and allow your risotto to absorb all the liquid. No need to stand over the stove like a sweaty obsessive - just keep an eye on it. When it starts to stick and most the liquid has been absorbed, add another 1/3 cup of stock . Keep doing this until you have added 2 cups of stock.

At this point, taste your risotto. It should be chewy, but you should definitely taste and feel the grain of the rice. But don't get it twisted - it should not crunch in your mouth. Since the risotto is almost done, add even smaller increments of stock and let it absorb. Repeat until it's the texture you want. When you have added the last of the stock, grate the lemon zest, parmigiano and olive oil. When you put it on the plate, finish with more cheese, olive oil and pepper.

At about half way through this process, you need to get your steak on.

2 strip steaks
1 tsp salt
1 clove of garlic, cut in half
olive oil for rubbing on your shteck
1/4 cup of pine nuts, toasted and salted
1/2 tsp of whole fennel, toasted and ground
1 or 2 tsp of peanut oil for frying (I didn't use this)
2 tbs of chopped parsley (I used italian)
1 tbs of chopped oregano (ew)
1 lemon, zested
1/3 cup of kalamata olives, roughly chopped
1/3 cup of fresh parmigiano-reggiano, grated
fresh black pepper
1 tbs of your best olive oi

Prepare your steak by salting it and rubbing the garlic halves over it. When the steaks come to room temperature, rub em with olive oil. During this time, you should be gathering the rest of your ingredients cause this process goes really quickly. Cree gave detailed instructions for grilling over coals or pan frying with peanut oil, or even finishing them in the oven. But... I kinda crudely just slapped them on my stove-top grill when I thought it was hot enough. You know what? They turned out in a way cree would have been proud. Swear.

What I will include is, to check the doneness of your steak, jab a meat thermometer in the thickest part. Once it reaches 110/115 degrees, take them shivs off and cover with a loose tent of foil and let sit for 5 minutes. They will continue to cook to a lovely medium rare.

After they have sat, plate your steaks and your risotto and "scatter" your olives, parsley, oregano if using, pine nuts, and fennel. Grate your lemon and parmigiano, add your salt and pepper, and drizzle your olive oil.

One more thing, just because I typed this recipe here, doesn't mean you don't need the book. There are interesting bits before each recipe and lists of useful items that "everyone needs in a pantry." I may differ on some of these items, but her list is ite. For a pro cook with a garden and a pantry.

Harvesting your herbs is a great way to save money and have great flavor to cook with over winter. When buying herbs at a store you really have no idea how long ago they were packaged. Herbs don’t go bad but they do lose potency over time, so knowing how and when they are packaged is important.

With herbs that need to be dried, knowing how to store them is important as well, because heat, moisture, and light can cut the life of dried herbs. The best way to store herbs once dried are in air tight containers, whether they are glass or metal.  I have read you should never store dried herbs in anything but glass, and never to store them in anything plastic, aluminum, or tin. I have to admit I like the metal containers. Not for any scientific reason but because they are easy to wipe off and I just like the way they look. But that is a personal preference, and you may have something you like better.

Herbs with woody stems and tough leaves, such as rosemary, thyme, and oregano are great for drying. However Basil, parsley, and marjoram have softer leaves and tend to lose their flavor almost completely when dried. Freezing these types of herbs will give you the best flavor.

What you need to harvest herbs for drying:

Garden sheers, to harvest your herbs

String

Brown paper lunch bags, to store your herbs in to dry (optional)

Marker, to write on the outside of the bag (optional)

The best time to harvest is in the morning just after the dew has dried and just before the flower buds open. This is when the essential oils are at their most concentrated and will give you the best flavor. Take your garden sheers and snip off of all the herbs you want to store for winter. If it is a perennial try not to butcher it, but do take what you think you will need. Remove any old or discolored leaves. You can either place the herbs in a brown paper bag to dry or tie the herbs in small bunches. Then hang in a well-ventilated place out of direct sunlight for anywhere from two days to two weeks depending on your herbs. They are ready to be taken down and stored in an airtight container once they crumble like dried leaves in the fall.

 The only purpose the bag has is to protect your herbs form dust or anything else floating in the air such as pet hair. If you are not worried about this I would simply tie them to dry, it is such a beautiful sight to walk into a room with herbs hanging upside down to dry.

Now that you have taken such care to keep your dried herbs from moister, never hold your container over a steaming pan when adding them to your dish. Doing so takes away from their shelf life and flavor.

What you need to harvest herbs for freezing:

Ice cube tray

Water or oil

Freezer storage bags

Blender or food processor

Permanent marker

Once you have your herbs washed and dried, place in a food processor or blender with either olive oil or water. Puree, and pour in ice cube trays till frozen, once frozen place in freezer bags that have been clearly labeled. Your herbs should last three to four months.

It is very helpful to have one ice cube tray per herb you are freezing, for example one tray with basil and a separate tray with parsley. Once I thought I would save time by putting one half of the ice cube tray with marjoram and the other half with parsley, after they were frozen I couldn’t remember which side was what. And you can’t smell the difference after they freeze.

Though mint has a soft leaf, it works well frozen or dried.

Makes: 6 servings
Prep: 10 minutes
Cook: 22 minutes total

• 1 eggplant, about 1-1/2 pounds
• 3 cloves garlic, sliced
• 3 tablespoons olive oil
• 1 can (28 ounces) fire roasted whole tomatoes
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• 1 pound mini rigatoni pasta
• 1 cup smoked mozzarella cheese, shredded

1. Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
3. While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.
4. Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.
5. Stir in cheese and allow to melt slightly and serve.

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