Tarragon and Chives

  Crimson red and golden slices of ripe plums adorn the hidden top of a slightly crunchy cornmeal cake in this recipe, all you have to do is wait until the cake cools before removing it from the pan and flipping it over to reveal the colorful display.  My husband loved this cake after dinner and for breakfast, that's all I needed to know before sharing this recipe with you.  The medium small purple plums came from our local farmers market, they ripened in a bowl on my counter just in time to top this not overly sweet wonderful crunchy cake. Ingredients and Recipe for Plum Upside-Down Cornmeal Cake Serves 8 Preheat the oven to 350F Spray an 8" Springform cake pan 8 medium small purple plums Cinnamon sugar *for sprinkling (about 1-2 tablespoons) divided * cinnamon sugar made with granulated sugar sprinkled with cinnamon to taste Prepare the Fruit Wash and slice the plums, removing the pits. Sprinkle the sprayed pan with cinnamon sugar and arrange the plum slices in the pan. Spri

  Look 👀 I saved you a slice of this wonderful lemon tart.  I love this recipe, both for the bright sweet/tart flavor in the simple lemon curd filling made with extra virgin olive oil as well as the tender cookie-like press in tart crust, also made using olive oil.  Just what we need on one of our warm summer days, a slice of homemade lemon tart served chilled from the refrigerator.  I served my tart with a spoonful of crème fraîche on top but whipped cream would also work well.  I also used Meyer lemons 🍋  for the lemon curd filling, which is always a nice option for lemon curd.  I strain my lemon curd which adds an extra step but handily removes any pieces of cooked egg whites to ensure a silky smooth lemon tart filling. Tarte au citron is back in my dessert rotation thanks to this simple straightforward recipe from Rosa Jackson at Les Petits Farcis cooking school in Nice.  I was fortunate to attend a day long cooking school experience while in France for a wedding in July. Ingredi

 We have bowls of tomatoes from our garden staged on the kitchen counter- waiting to be eaten or shared, either way-all good.  I've been on the lookout for new to me recipes using my tomatoes and this one for Greek style tomato rice is a five star ⭐️ winner.  I made a few adaptions to the original I found in a magazine that I have been hanging onto for way too long.  The rice will be fairly soupy, not like my photo which was taken the day after I served the recipe but I wanted to share because-so good.  And the day after greek stye tomato rice is still exceptional and would make a nice starter or first course before dinner.  The feta cheese on top is bomb 💣 and I loved using Ouzo instead of wine for the rice.  I used chopped early girl tomatoes, fresh oregano, shallots, Ouzo, Arborio rice, tomato paste, lemon juice, olive oil and butter in my tomato rice.  Check out my recipe. Ingredients and Recipe for Greek Style Tomato Rice Serves 3-4 2-3 tablespoons extra virgin olive   oil 1-

 Les petits farcis are a classic dish seen throughout the French Riviera. I particularly like the small zucchini balls stuffed with meat, tomatoes and vegetables so after doing a sampling of petits farcis on our trip to France to attend a lovely friend's wedding in Antibes I decided to recreate these savory zucchini balls in my own kitchen.  Lucky me, I found the petite zucchini balls at our local farmers market. I used house made spicy Italian chicken sausage for the meat, chopped tomatoes, yellow onions, chopped zucchini, toasted bread crumbs, garlic, Parmesan cheese, chopped parsley and extra virgin Olive oil for my filling. I perused recipes online for information and inspiration.  Et voila! my petits farcis were created, served for dinner with a green salad and immensely enjoyed, following is my recipe. Ingredients and Recipe for Les Petits Farcis de Tarragon and Chives Makes 6 petite zucchini balls 6 zucchini balls 1 small yellow onion diced 1 galic clove, minced 2 house made